Saji’s coconut sambar

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

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

Asia
India
Kerala
Side dish
Main course
Gluten-free
Vegan

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