Kadamba Sambar

Recipe by
Total Time:
30-45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 - potato chopped into cubes
  • 1 - tomato
  • 1 - brinjal
  • Pumpkin - a few small pieces
  • 1 - radish, chopped into degree cubes
  • 1 - onion, chopped
  • 2 - lady's fingers
  • 3 - drumsticks
  • Tamarind - a small lemon sized ball
  • 1.5 cup - toor dal
  • 1/2 tsp - turmeric powder
  • 1.5 tsp - sambar powder
  • Salt to taste
  • To Grind:-
  • 1.25 tsp - coriander seeds
  • 3/4 tsp - channa dhal
  • 6 - red chillies
  • 1/4 tsp - fenugreek seeds
  • 1/2 cup - coconut
  • For seasoning:-
  • 2 tsp - Oil
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - fenugreek seeds
  • 1 - red chillies
  • Asafetida powder - a pinch
  • Curry leaves for garnishing

How to Make Kadamba Sambar

  • Pressure cook toor dhal with required amount of turmeric powder and keep aside
  • Take a pan, fry the ingredients, to grind, to a golden brown and grind it into a fine paste and keep aside.
  • Squeeze juice from tamarind for about 1.5 cups and keep aside.
  • Cook the vegetables into uniform cubes, cook them with enough water, turmeric powder and salt.
  • Add the tamarind juice when the vegetables become tender.
  • Once the raw smell of the tamarind juice goes, add the mashed dhal, adjust the salt, let it boil for a couple of mins.
  • Add the roasted-ground masala, adjust the water to the desired consistency of the sambar, and let it boil for 5-6 mins on medium heat.
  • Heat oil in a small pan, make the tempering with mustard, fenugreek seeds and curry leaves.
  • Pour it over the sambar and serve.
  • Recipe courtesy: Jaisruchi

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