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Mixed Vegetable Sambar | Tiffin Sambar|Vegetable Lentil Soup

January 2, 2013 by Siri

My most favourite vegetable sambar is here..I can’t talk on anything else now..This sambar filled with full of fresh vegetables is a nutrient and protein packed one which goes well with some hot piping rice and ghee. A ladle full of sambar poured on hot rice served with a papad makes your lunch an unforgettable experience any time..I bet even non-veg lovers would find this sambar a must to munch on their favourite chicken pieces.:)


Am too late to post this wonderful vegetable sambar on my blog and I noticed it very late:)This sambar brings back my childhood memories..As I don’t eat non-veg my mom used to make little amount of sambar and an omlette for me every sunday when she cooks chicken for my family:) Needless to say this is everyone’s favourite!!

I know most of you know this recipe,but I don’t want to miss this awesome and my favourite recipe on my space..Lets dig into the recipe..

Cooking time – 1 hour
Serves – 4

Ingredients:

  1. Onion sliced – 1
  2. Tomato chopped – 1
  3. Lady’s Finger – 2
  4. Carrot -1
  5. Bottle gourd – 1/2
  6. Brinjal -1
  7. Green chillies -2
  8. Turmeric – 1 tbsp
  9. Salt to taste
  10. Turmeric -1 Lemon sized
  11. Cooked thoor dal – 1 cup
  12. Oil – 2 to 3 tbsp
  13. Coriander leaves
Tempering:
  1. Oil – 1 tbsp
  2. Mustard seeds – 1 tbsp
  3. Hing/Asafoetida – a pinch
  4. Dried red chilli – 2
  5. Crushed garlic – 2 pods
  6. Curry leaves 
Method:


Chop all your vegetables shown below.Soak tamarind in hot water for 30 min and squeeze out the juice out of it.Keep it aside.

 Add 3 tbsp of oil and fry onions and green chillies,curry leaves for 2 min or until they become soft.Add in the vegetable pieces and sprinkle turmeric and salt.

 Cook the vegetables until semi soft and and add in the tamarind juice.

 Cook the dal in pressure cooker like this and mash it smoothly.Add in the dal and another 2 cups of water to it.Now lets’ boil the sambar:)

 Keep on boiling for 20-25 minutes on low flame.Add in red chilli powder and boil for another  5-7 min.

 Make tadka or tempering with the ingredients mentioned and pout on the hot sambar. Sprinkle coriander leaves.

Right now writing this post,I feel like having this hot piping sambar for my dinner but I made a decision not to eat rice for dinner 😛 You could also use this sambar as a tiffin sambar accompanied with fluffy idlies and soft dosai.

NOTES :

  • If you dont’ like to add more tamarind increase the quantity of tomatoes.
  • If you wish you can use some store bought sambar powder else skip it,But I find it tasty without even adding it since the blend of all vegetables give the whole taste.
  • You can even soak the bread slices in this hot sambar and have it..Don’t laugh try it out:)

MORE FROM SIRISFOOD

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Filed Under: Dals n Lentils, sambar/rasam, Side Dish for Dosa/Idli Tagged With: Sambar Varieties, Tiffin Sambar

About Siri

Siri is a full time IT professional interested in cooking,travelling and photography .She believes in eating freshly cooked meals that are simple and easy to prepare.She aims to present such simple recipes with detailed instructions for you! Thanks for visiting!

« Sesame Okra Masala| Nuvvula Bendakaya Fry | Lady’s Finger Fry
Tangy Fish Gravy | Andhra Chepala Pulusu | Fish Pulusu »

Comments

  1. divya says

    January 2, 2013 at 11:44 PM

    Wow.. It’s so delectable..

  2. Ramya Krishnamurthy says

    January 3, 2013 at 12:00 AM

    so yum and delicious.

  3. Ramya Krishnamurthy says

    January 3, 2013 at 12:01 AM

    so yum and delicious.

  4. Priya says

    January 3, 2013 at 12:16 AM

    I can survive for many days with this fingerlicking sambar,one of my comforting food.
    Happy new year wishes to you and your family Sis.

  5. pepper bowl says

    January 3, 2013 at 12:22 AM

    very innovative idea of presentation.

  6. Suja Manoj says

    January 3, 2013 at 12:48 AM

    Comforting and absolutely delicious,yum

  7. Swathi Iyer says

    January 3, 2013 at 2:44 AM

    I too make mixed vegetable sambar always, delicious.

  8. Asiya Omar says

    January 3, 2013 at 3:04 AM

    Looks really delicious..

  9. Chandrani says

    January 3, 2013 at 3:35 AM

    Very healthy and comforting sambar..

  10. Vimitha Anand says

    January 3, 2013 at 6:19 AM

    Love it with idlis. ALl time favorite

  11. Amy says

    January 3, 2013 at 6:58 AM

    wow!!Mouthwatering…and nice pictures…
    Event : Agar Agar Recipe Contest
    Event : Cook like a Celebrity Chef

  12. kausers kitchen says

    January 3, 2013 at 7:09 AM

    Very comforting and delicious sambar…

  13. Vijayalakshmi Dharmaraj says

    January 3, 2013 at 7:24 AM

    wow very authentic and finger licking sambhar…suits with potato fry…
    White Dessert
    VIRUNTHU UNNA VAANGA

  14. Meena B says

    January 3, 2013 at 8:54 AM

    i love this siri

    when i do make sambhar or even plain dal i end up addin veggies to make it heavier

  15. Reshmi Mahesh says

    January 4, 2013 at 4:53 AM

    Happy New Year..Flavorful and yummy sambar..Love this..

  16. Love to Experiment says

    January 4, 2013 at 6:50 AM

    First time seeing sambhar without coriander powder. But it does look yummy.

  17. Hamaree Rasoi says

    January 4, 2013 at 12:13 PM

    with rice this completes a comfort meal…

  18. Divya Pramil says

    January 4, 2013 at 6:34 PM

    Delicious Sambar..Looks so authentic, Siri u r a vegie eh? Never knew this 🙂

    • Sireesha Puppala says

      January 4, 2013 at 8:30 PM

      Yes divvy..but I will cook non veg

  19. Jay says

    January 4, 2013 at 7:47 PM

    lipsmacking & drooolworthy..
    Tasty Appetite

  20. Usha Chimata says

    May 8, 2013 at 5:46 PM

    I tried this recipe and its awesome..thanks a lot !!

  21. Usha Chimata says

    May 8, 2013 at 5:46 PM

    awesome

Trackbacks

  1. Andhra Minapa Garelu says:
    July 8, 2014 at 6:24 PM

    […] These cute thing are also called Medhu Vadas in Tamilnadu another south Indian state famous for its rich heritage and ofcourse food in its own way.Only difference I feel is the size and volume of medhu vadas are slightly bigger than the garelu. We Andhraites make these a bit flatten than medhu vadas ans also spice it up with onions,ginger and chillies. this is best to be had with Kobbari Pachadi and Tiffin Sambar […]

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