Sambar

Name: Sambar
Yield: Serves 6-8
Cuisine: Sri Lanka
Ingredients: 2 teaspoons salt; 250 ml (9 fl oz/1 cup) coconut cream*; 125 ml (4 fl oz/½ cup) vegetable oil; 1 tablespoon black mustard seeds; 3 sprigs curry leaves, leaves picked; 80 g (2¾ oz/2 tablespoons) tamarind pulp*, soaked in 125 ml (4 fl oz/½ cup) warm water; 300 g (10½ oz) potatoes, peeled, cut into 3 cm (1¼ inch) cubes; 300 g (10½ oz) long, thin light purple eggplants, cut into 3 cm (1¼ inch) pieces; 200 g (7 oz) snake beans*, cut into 4 cm (1¼ inch) pieces; 300 g (10½ oz) pumpkin, peeled, cut into 3 cm (1¼ inch) cubes; 350 g (12 oz) manioc* (cassava) (or 300 g/10½ oz frozen), peeled, cut into 3 cm (1¼ inch) cubes; 2 teaspoons unroasted chilli powder*; 2 red onions*, thinly sliced; 3-4 dried long red chillies*, chopped; 1 tablespoon cumin seeds; 1½ teaspoons Bamini’s roasted curry powder (or store-bought roasted curry powder); 2 teaspoons ground turmeric; 1 teaspoon fenugreek seeds; 190 g (6¾ oz/1 cup) red lentils, washed well

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

About

A spicy lentil and vegetable stew, served with idli for breakfast or lunch.

Ingredients

80 g (2¾ oz/2 tablespoons) tamarind pulp*, soaked in 125

Asia
Sri Lanka
Jaffna
Lunch
Breakfast
Vegetarian
Gluten-free
Spicy

Method

Prepare the tamarind pulp following the method. Set the tamarind water aside.

Place all the vegetables and the red lentils into a stockpot, then add 1.5 litres (52 fl oz/6