Mixed Vegetable Sambar | Idli dosa best side dish

Sambar is a popular recipe from South India. It is served as a side dish to Rice. It is also served with vadai, pongal, Idli and Dosa. It has its origin in Tanjore Maratha's Kitchen. Lot of variation exists for preparing this sambar. Some people prepare sambar with only some dry powders and tamarind. Sambar in Karnataka side will be sweeter. The below tasty sambar recipe is from Coimbatore, we grind the spices, and add toor dal,tamarind and variety of  vegetables. Our Sambar will be thicker in consistency and goes well with rice, vadai, pongal, Idli and dosa.  Please check below for step by step instructions and pictures for preparing South Indian Mixed Vegetable Sambar.

Preparation Time: 15 mins

Cook Time: 30 mins 

Ready In: 45 mins

Yields : 4 servings

Ingredients:

Table 1:To Grind

Oil	1 tsp
Coriander seeds	4 tsp
Channa Dal	4 tsp
Cumin Seeds	1/2 tsp
Red Chillies	3
Onions chopped	1/2 Cup
Curry leaves	3
Tomato chopped	1/2 Cup
Dry coconut flakes	2 tbsp
Turmeric powder	1/4 tsp
Coriander powder	1 tsp
coriander leaves	2 stalk

Table 2:

Oil	1 tbsp
Mustard	1/4 tsp
Cumin Seeds	1/2 tsp
Curry Leaves	3
Asafoetida Powder	pinch
Veggies of your choice chopped	1 cup
Red Gram Dhal / Toor Dhal / Thuvaram Paruppu	1/2 cup
Tamarind	Half lemon size
Salt
Sambhar Powder (Optional)	1 tsp
coriander leaves	2 stalk

Instructions:

• Wash Red Gram Dhal/Toor Dhal(Thuvaram paruppu) and soak in water for 30 mins. Pressure cook it for 4-5 whistles.

• Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice. Filter the seeds and fibre. Add the tamarind juice to cooked dhal and also add coriander leaves mentioned in table 2.

• Fry all the ingredients mentioned in table 1 . Heat Oil in pan. Add cumin seeds, coriander seeds , channa dhal, curry leaves and red chillies. When channa dhal turns golden brown colour, add onions. Fry till onions turn translucent. Add tomato, coriander powder, chilli powder and fry till tomatoes turn mushy. Switch off the stove add shredded coconut and coriander leaves. Allow the mixture to cool and grind it to a coarse paste.

• Cook vegetables separately by adding enough water. I have added drumsticks, radish, raw mango and lady's finger. Remove from stove. Heat 1 tbsp of oil and add mustard seeds,Cumin seeds,Curry Leaves and Asafoedita powder.

• Let them splutter,then add chopped shallots and fry till they turn translucent. Add cooked  vegetables and fry for a min.

• Add  water,grinded mixture, cooked toor dal,tamarind and Salt.When the gravy boils, add sambar powder and garnish with coriander leaves.

Tips:
Adding coconut while grinding is optional. If you are planning to keep sambar for full day, avoid adding coconut
Adding 1 tsp of Jaggery, when sambar boils enhances the taste of Sambar.

Best side dish for Idli / Dosa best side dish