Subru Uncle’s Delicious South Indian Sambar Veg Curry Recipe:
Cook Time: 1 hour
Prep Time: 45 minutes
Total Time: 1 hour and 45 minutes
Description:
If you’ve ever longed for the comforting flavors of South India, Subru Uncle’s Sambar Veg Curry is a dish that will make your taste buds sing! This recipe is a cherished family favorite, passed down through generations, and perfected over years of cooking expertise. Imagine tender chunks of vegetables infused with aromatic spices, nestled in a rich, flavorful lentil-based broth. It’s a dish that warms the soul and delights the senses with every spoonful. Whether enjoyed on its own or paired with fluffy basmati rice, this sambar curry is sure to become a beloved staple in your kitchen too!
Ingredients:
- 4 cups of water
- 2 1/4 cups of toor dal (yellow lentils)
- 1 1/2 cups of chopped potatoes
- 1 large carrot, diced
- 1 garlic clove, minced
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of asafoetida powder
- 1 teaspoon of salt
- 1 tablespoon of Sambar masala powder
- 2 ripe tomatoes, chopped
- 20 fresh okra, trimmed and halved
- 1/2 cup of tamarind pulp
- 2 green chilies, slit
- 3-4 curry leaves
- 2 whole red chilies
- 1 tablespoon of mustard seeds
- 1 tablespoon of methi seeds (fenugreek seeds)
- 1 tablespoon of cumin seeds
- 5-6 ladyfingers, chopped
Instructions:
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Prepare the Tamarind Pulp: Begin by soaking a few pieces of tamarind in 1-1/2 cups of hot water. Squeeze the tamarind pieces to extract the pulp, ensuring a thick consistency. Transfer the tamarind pulp to a pot.
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Boil Ladyfingers: Add the chopped ladyfingers to the pot with the tamarind pulp. Boil for 5 minutes to prevent the sticky fluid from coming out. Remove from heat and set aside.
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Cook Lentils and Vegetables: In a large pot, bring 3 cups of water to a boil. Add the drained toor dal (yellow lentils) and minced garlic. Boil for about 15 minutes. Reduce the heat and add chopped potatoes, diced carrots, turmeric powder, asafoetida powder, salt, and Sambar masala powder. Stir in the chopped tomatoes. Cover and cook until the vegetables are tender.
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Prepare the Seasoning: In a separate non-stick frying pan, heat oil over medium-high heat. Add mustard seeds, methi seeds, and cumin seeds. Allow them to crackle and splutter. Then add curry leaves, slit green chilies, and whole red chilies. Stir-fry for 2 minutes until fragrant.
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Combine and Serve: Remove the pan from heat and add the prepared seasoning to the sambar. Mix well and simmer for an additional 5 minutes. Serve the delicious sambar hot, alongside cooked long-grain Basmati rice and low-fat plain yogurt, if desired.
This flavorful South Indian sambar veg curry is perfect for cozy dinners, potluck parties, or any occasion where you crave a taste of authentic Indian cuisine. Enjoy the hearty goodness and aromatic spices of Subru Uncle’s recipe, and savor every spoonful of this culinary masterpiece! 🍲🌶️🥔
