Sambar with Veggies and Fresh Ground Spices
There is the simple Sambar (pronounced Saambaar) which has become such a popular dish all over India. Besides being a tasty, aromatic sauce/stew with vegetables, it is wonderfully healthy.
But this Sambar here is a sort of exotic, gourmet Sambar, if you will. You use unusual vegetables and freshly grounded spices. However, the finished product is amazing. For one who relishes the Food and Spices of India, this will be a lovely variation of the traditional, plain Sambar.This dish will taste great with a lot of main dishes.
Sambar with Fresh Spices…exotic
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Asafoetida (Hing), Bitter Guord, Cayenne Pepper, Channa Dahl, Coconut, Coriander, Curry Leaves, Daikon, Mustard Seeds, Red Chillies, Red Radish, ~Rice, ~Tamarind, Toor Dahl, Turmeric
Sambar with Veggies and Fresh Spices
Print recipeIngredients
- 1 cup Toor Dahl
- 4 cups White Radish (Daikon) (Vegetable available in Indian and Chinese Grocery Stores)
- 2 bunches Red Radish (trimmed and cut into two)
- 2 Small Bitter Gourd
- 2 tablespoons Olive, Avocado or Sesame Oil
- 2 tablespoons Coriander Seeds
- 4 - 6 Red Chilies (Cayenne Pepper) (Whole, Dry)
- 2 tablespoons Channa Dahl
- 1 teaspoon Asafoetida (Hing)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Mustard Seeds
- 2 pieces Fresh Coconut (each about 4 inch wide)
- 1 - 2 tablespoon Tamarind Paste
- 2 - 3 teaspoons Salt
- 6 - 8 cups Water
Optional
- 8 - 10 leaves Curry Leaves
Directions
| Step 1 | |
| Cook the toor dahl. (See Recipes under 'Indian Basic' Category). | |
| Step 2 | |
Slice each bitter gourd lengthwise. Scoop out the seeds. Slice them into 1/4 inch thick pieces. Place the bitter gourd pieces in a saucepan. Add water so that it is about 2 inches above the vegetable. Add 1 teaspoon salt and 1 teaspoon turmeric. Boil until the vegetable is well-cooked but firm. Do not overcook. Drain the vegetable in a colander. Set aside. | |
| Step 3 | |
Peel the daikon (white radish). Slice or cut them into 1/8 inch thick pieces of about 1 inch diameter. | |
| Step 4 | |
| Place a small frying pan on medium heat. Add 1 tablespoon oil. | |
| Step 5 | |
When oil is hot, add whole red chilies, coriander seeds and channa dahl. Fry until channa dahl is golden brown. Do not fry too much. Add the coconut pieces and stir fry for a minute more. Set aside and let it cool. | |
| Step 6 | |
Place the fried spices in a blender/grinder. Add half a cup of water. Grind until it turns into a smooth paste. (Add a tablespoon of water at a time, if necessary). Transfer the ground paste into a bowl. If the paste is too sticky in the blender, you can add a little water and pour it out into the bowl. | |
| Step 7 | |
Place a large sauce pan on medium heat. Add oil. When oil is heated add mustard seeds. When they crackle rapidly add the daikon pieces. Mix well with a spoon. Add 4 cups of water, 1 teaspoon salt, 1 teaspoon turmeric and hing to the saucepan. When daikon is about half-cooked, add 1 tablespoon of tamarind. Cook until daikon is cooked but very firm. Do not overcook. | |
| Step 8 | |
|
In a separate saucepan, add a little oil. Add the red radish pieces. Stir fry for about 15 seconds. Add 2 cups of water and half a teaspoon of salt. Cook until radish is cooked but firm. Drain. Add the drained red radish into the saucepan.  | |
| Step 9 | |
|
Add the drained bitter gourd pieces into the sauce pan.  | |
| Step 10 | |
Mash the cooked toor dahl well. If necessary, use a hand held mixer and pulse once or twice until the toor dahl is mashed. Add the mashed toor dahl to the saucepan. | |
| Step 11 | |
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Add the blended spice paste into the sauce pan. Stir the ingredients gently without breaking the veggie pieces. Let it simmer for 2 more minutes. Add more salt or tamarind according to your taste.  | |
| Step 12 | |
| Serve hot on a bed of Rice or with Idlis, Dosas and Vadas. | |
