Vegetable sambar

Name: Vegetable sambar
Cuisine: Australian
Ingredients: 300 ml Tamarind Liquid; 30 g palm sugar, shaved; 12 small green beans, cut into short lengths; 6 small green zucchini, diced; 6 red shallots, finely sliced; 1 eggplant, diced; 2 teaspoons ground turmeric; 8 curry leaves; 2 teaspoons sea salt; 50 g ghee; 2 cups masoor dal; ⅓ cup freshly grated coconut; 2 tablespoons Sambar Powder; 50 ml vegetable oil

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Sambar powder is a spice blend used in the cooking of southern India to flavour vegetable and lentil preparations. Sambar is served as a starting point for a meal — a fiery-hot liquid with mellow spicing that falls somewhere between a soup and a curry. Serve with plain rice.

Ingredients

50 ml vegetable oil
2 tablespoons Sambar Powder
⅓

Oceania
Asia
Australia
India
Starter
Gluten-free
Vegetarian

Method

Heat half the vegetable oil in a frying pan and fry sambar powder over a moderate heat until crisp. Add coconut and cook for 1 minute. Blend mixture to a smooth paste in a food processor.
Cook dal in boiling water with ground turmeric until softened, about 15 minutes. Remove from heat and strain, reserving 150 ml cooking water.
Heat remaining oil in a