Here is a simple sambhar recipe with coconut. Sambhar is an integral part of the South Indian homes. No meal is complete without sambhar. This recipe here is vegetable sambhar recipe with the goodness of coconut. Once you have it, you are never going to try any other sambhar recipe. It is elaborate but it is worth the effort. Do try out this sambhar recipe with coconut.
- 1 cup Toor Dal
- 3 – 4 Drumstick (Optional)
- 1/2 cup Mixed Vegetables (French Beans, Carrot, Radish)
- 1 big Onion cut in big slices
- 2 -3 medium Tomatoes
- 1 tblsp Tamarind Pulp
- 1 tblsp Jaggery / Sugar
- Salt to Taste
- 1/2 tsp Hing (Asafoetida)
- 1/4 tsp Turmeric
- 7 – 8 Curry Leaves
- 1 tsp Mustard Seeds (rai)
- 1/4 tsp Coriander Leaves
- 1 tsp Oil
- 1/2 cup Fresh coconut (optional)
- 8 – 9 Red chillies (Not Too Hot)
- 1 tsp Urad dal
- 1 tsp Bengal Gram Dal
- 1 1/2 tsp Corainder Seeds (Sukha Dhaniya)
- 1/2 tsp Jeera
- 6 – 8 Black Peppercorns
- 1 tblsp Ghee
- 2 – 3 Dry Red Chillies
- 5 – 6 Curry Leaves
- 1/2 tsp Red Chilly Powder
How to make sambhar:
- Dry roast all the sambhar masala ingredients on slow flame for 3 – 4 minutes. Stir constantly so that they do not get burnt. Take them out in a dish and let them cool. Once cool grind them to a fine powder and then add fresh coconut pieces and with little water, grind it to a fine paste and keep aside.
- Wash the dal and pressure cook the dal with 1 cup water and turmeric for 3 to 4 whistles. Once the pressure releases mash the dal completely into a paste and keep aside.
- Meanwhile cut the drumsticks into 2 to 2 1/2 inch size and keep aside.
- In a separate deep vessel, heat the oil and add the mustard seeds and let them splutter. Then add the curry leaves and hing.
- Now add the chopped onions. Fry the onions till they get translucent.
- Then add the chopped tomatoes and salt and cook further till the tomatoes get soft.
- Now add the chopped vegetables and 1/2 cup water and cook till they completely done. That should be about 10 to 15 minutes .
- Once the vegetables are done, add the cooked dal, grounded sambhar masala and coconut paste, tamarind pulp, jaggery.
- Boil for anothet 10 – 15 mins and till grounded masala is cooked fully and there is no raw smell.
- Once done close the flame and get the tadka ready.
- In a tadka pan, heat ghee, add the mustard seeds and when they begin to splutter add the curry leaves and dried red chillies.
- Cook for 30 secs and then add red chilly powder and immediately pour it over the sambar. Close the lid and leave it for 15 minutes to let the aroma of the tadka sweep in.
- Your sambhar is ready to be served with idli, dosa or even rice.
- Note: In case you do not want to spent make the sambhar masala, you can skip this step and use readymade sambhar powder.