Curry in a Hurry / Mixed Veg Sambar

Curry in a Hurry / Mixed Veg Sambar

Sambar as we all know, is a south Indian version of toor dal cooked along with veggies. It is so famous that hardly there would be any Indian who hasn’t tasted it.

There are different versions of sambar like tiffin sambar, potato sambar, Kerala sambar, onion sambar etc. But I mostly make sambar with lots of veggies. This is one way by which my kids eat any vegetable as they do not come to know that their sambar is having brinjals, bottle gourd, last fingers and pumpkin etc. Normally I cook dal and vegetables separately and then combine them along with spices and tempering to make sambar. Sometimes, when in a hurry, I dump everything together and make sambar. In a way it becomes one pot dish. I keep veggie proportions high in sambar as I want to make my kids eat all those vegetables that they avoid during the week.

Since this week in blogging marathon, I’m sending my entries under the theme ‘Hide and Seek with vegetables , how can I forget to add my most delectable, spicy and tangy sambar.

Here goes the recipe…

Print Recipe
Curry in a Hurry / Mixed Veg Sambar
mixed veg sambar
Prep Time 10 min
Cook Time 20 min
Passive Time 15 min
Servings
persons
Ingredients
For Tempering
Prep Time 10 min
Cook Time 20 min
Passive Time 15 min
Servings
persons
Ingredients
For Tempering
mixed veg sambar
Instructions
  1. Wash and soak toor dal for 15 minutes.
  2. Take dal in a pressure cooker. Add all the veggies, turmeric powder, salt and four cups of water.
  3. Allow it to cook on high heat till one whistle, then reduce the flame and let it cook for 5-6 minutes.
  4. Soak tennis ball sized tamarind in half cup of warm water. Extract tamarind pulp and put it in boiling dal.
  5. Release the pressure of cooker. Add tamarind pulp, sambar masala, and jaggery. Let it simmer for 5-6 minutes on medium flame.
  6. In the meantime, prepare the tempering. For that heat 2 tbsp of oil in a pan.
  7. Add pinch of asafoetida, cumin seeds, mustard seeds and curry leaves. When seeds start spluttering, switch off the flame and add red chilli powder.
  8. Pour this tempering over sambar and serve hot with rice, idli or dosa.
    mixed veg sambar
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I am sending this recipe for Blogging Marathon #79 Week 3 day  2

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

 

8 thoughts on “Curry in a Hurry / Mixed Veg Sambar

  1. we have a restaurant here in NYC called Curry in a Hurry but this looks better than the stuff they have there – its kind of a fast food Indian spot. Love all the veggies you got into this sambar!

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