South Indian vegetable sambar recipe for six
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This vegetable sambar serves six alongside rice, idli, or dosa. The list includes a mix of accessible vegetables rather than a restaurant-style spread.
Ingredients
Toor dal
1 1/2 cups
Basmati rice
for serving
3 cups
Eggplant
cut into cubes
1 medium
Carrots
sliced
2
Green beans
trimmed
8 ounces
Yellow onion
chopped
1
Roma tomatoes
chopped
3
Tamarind paste
2 tablespoons
Sambar powder
3 tablespoons
Ground turmeric
1 teaspoon
Kosher salt
2 teaspoons
Vegetable oil
2 tablespoons
Black mustard seeds
1 teaspoon
Cumin seeds
1 teaspoon
Dried red chiles
3
Curry leaves
12 leaves
Asafoetida
1 pinch
Fresh cilantro
chopped
1/2 cup
How to make it
- Rinse the dal and simmer it in 5 cups water with turmeric until very soft; mash lightly. 2. Cook the rice separately. 3. Simmer eggplant, carrots, beans, onion, and tomatoes in 3 cups water until tender. 4. Stir in tamarind paste, sambar powder, salt, and cooked dal; simmer 10 minutes. 5. Heat oil in a small pan and sizzle mustard seeds, cumin, dried chiles, curry leaves, and asafoetida. 6. Pour the tempering over the sambar, stir in cilantro, and serve with rice.
FAQ
Who is "South Indian vegetable sambar recipe for six" for?
This vegetable sambar serves six alongside rice, idli, or dosa. The list includes a mix of accessible vegetables rather than a restaurant-style spread.
What do I need to buy for "South Indian vegetable sambar recipe for six"?
This list has 18 items, including Toor dal, Basmati rice, Eggplant, and Carrots. Cross off what you already own, then buy the rest.
Do I need every item on "South Indian vegetable sambar recipe for six"?
No. Use it as a starting checklist for South Indian vegetable sambar recipe for six. Cross off what you already have—often that includes Toor dal—and add anything your situation still needs.
Does "South Indian vegetable sambar recipe for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Rinse the dal and simmer it in 5 cups water with turmeric until very soft; mash lightly. 2. Cook the rice separately. 3. Simmer eggplant, carrots, beans, onion, and tomatoes in 3 cups water until tender. 4. Stir in tamarind paste, sambar powder, sa…
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