Name: Saji’s coconut sambar
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 onion, finely chopped; 3 cm piece fresh root ginger, peeled and finely chopped; 3 whole green chillies; ¼ tsp ground turmeric; 800 g vegetables (potatoes, carrots, peas, beans), scrubbed if necessary and thickly sliced; vegetable oil, for frying; 2 tsp mustard seeds; salt and pepper; 1 x 400 ml can coconut milk; 2 sprigs curry leaves; 2-3 tbsp tamarind water, or 1 tbsp lemon juice; 3 tomatoes, quartered; 1 tsp fenugreek seeds; 3 cloves garlic, sliced; 2 tsp each coriander and cumin seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Keralans would scoop this up with appams (rice pancakes). Use naan or other flatbreads instead, or eat with basmati rice. Other vegetables from beans and peas to bitter gourds, could be slung in too. Use what you have, what you know.

Ingredients

2 tsp each coriander and cumin seeds
1 tsp fenugreek seeds
1

Method

Grind the coriander, cumin and fenugreek seeds in a spice mill or coffee grinder. In a large wide saucepan, fry the onion, ginger and garlic in 2 tbsp oil until soft, then stir in the ground spices, chillies and turmeric and fry until golden. Add the vegetables and enough water to cover them, season

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Saji’s coconut sambar

Ingredients

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