Parsnip sambar

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Coriander and Brinjal Curry, Tasty Goan Fish Curry, Fish with Coconut Milk, Traditional Sarson Machchi

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Ingredients

  • 1/4 kg - parsnip
  • 1 cup - red gram dal/pigeon peas
  • 1 - onion
  • 1/4 kg - pearl onion
  • 2 - tomatoes
  • tamarind, lemon size
  • 2 - green chillies
  • 2 - red chillies
  • 1/2 - capsicum
  • 1 tbsp - red chilli powder
  • 2 tbsp - coriander powder
  • 1 tbsp - sambar powder
  • 1 tsp - mustard
  • 1 tsp - cumin seeds
  • 1 tsp - black gram dal
  • curry leaves, small quantity
  • coriander leaves, small quantity
  • 1 tbsp - grated/shredded coconut
  • 2 flakes - garlic

How to Make Parsnip sambar

  • Soak tamarind in hot water for about 10 minutes and extract paste from that after removing the dust particles.
  • Wash and cook red gram dal in pressure cooker after adding required water, a pinch of turmeric powder, asafoetida and a drop of oil.
  • Chop onions, pearl onions, tomatoes and green chillies and keep other required ingredients ready.
  • Grind grated coconut, 2 pearl onion, 2 flakes of garlic, little curry leaves to a paste.
  • Wash and peel off the skin from parsnip and cut it into round shape and boil it for some 10 minutes and keep it aside.
  • Heat oil in a kadai, splutter mustard seeds, cumin seeds, black gram dal, curry leaves, red chillies, green chillies, Bengal gram and onions.
  • Fry them for some time.
  • Then add tamarind paste.
  • Now add red chilli powder, coriander powder and a little salt and mix them well.
  • Boil it for some time.
  • Now add cooked vegetable and smashed dal.
  • Allow it to boil for some 10 minutes.
  • Finally add the grinded coconut-onion paste.
  • This adds to taste. Add a tbsp of ghee and garnish with coriander leaves.
  • Recipe courtesy: http://tamilveg.blogspot.com/

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