Vegetable Sambal

Recipe by
Total Time:
30 minutes
Serves:6-10
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Chettinad Thengai Chutney, Best Fiery Red Chilli Chutney, Easy Dry Coconut Chutney

Rate This Recipe
5

Ingredients

  • 450 gms. carrots, peeled and cut into matchsticks
  • 450 gms. radish (mooli), cut into matchsticks
  • 2 small cucumbers, halved lengthwise, seeded and cut into matchsticks
  • 6 dried red chillies, soaked in warm water to soften, squeezed dry and seeded
  • 6 Garlic cloves, chopped
  • 50 gms. fresh root ginger, peeled and chopped
  • 50 gms. fresh turmeric, chopped
  • 2 tbsp. vegetable or groundnut oil
  • 6 shallots, diced
  • 2 Lemon grass stalks, halved and bruised
  • 3-4 tbsp. Rice Vinegar or white wine Vinegar
  • 2 tbsp. Sugar
  • 3 tbsp. roasted Peanuts
  • 2 tbsp. roasted sesame seeds
  • Salt to taste

How to Make Vegetable Sambal

  • Put the vegetables into a bowl, sprinkle with salt and set aside for about 15 minutes.
  • Rinse the vegetables, drain and pat dry.
  • Using a food processor, grind the chillies, ginger, garlic, and turmeric together until they form a smooth paste.
  • Heat the oil in a wok. Stir in the shallots and lemon grass and fry until golden.
  • Stir in the spice paste and fry until fragrant.
  • Add the vegetables, tossing them around the wok to coat them.
  • Add the vinegar and sugar and continue to cook the vegetables until they are tender, with just a little bite to them.
  • Season to taste with salt and put the vegetables into a large serving bowl.
  • Leave the mixture to cool, then toss in the peanuts and sesame seeds.
  • The pickle can be stored in a non metallic container in the refrigerator or a cool place for 3-4 days.