Verusenaga Sambar Recipe: A Delightful South Indian Dish
Verusenaga Sambar, also known as Peanut Sambar, is a rich and flavorful South Indian dish that is a wonderful addition to any lunch or dinner. Made with roasted peanuts, a combination of aromatic spices, and tamarind paste, this sambar brings a delicious twist to the traditional recipe. This version is high in protein and entirely vegetarian, making it perfect for those looking for a satisfying, plant-based meal. Serve it with steamed rice, crispy papad, and Chao Chao Thoran (a vegetable side dish), and you’ll have a hearty, nutritious meal.
Ingredients for Verusenaga Sambar:
| Ingredients | Quantity |
|---|---|
| Roasted peanuts (peel them) | 2 cups |
| Cumin seeds | 1 ½ teaspoons |
| Onion (chopped) | 1 medium-sized |
| Sambar powder | 1 tablespoon |
| Tamarind paste | 2 tablespoons |
| Fresh coriander leaves (finely chopped) | 4 sprigs |
| Tomato (chopped) | 1 medium-sized |
| Curry leaves | 1 sprig |
| Oil | 2 tablespoons |
| Dry red chilies | 2 |
| Mustard seeds | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: High Protein Vegetarian
Instructions for Making Verusenaga Sambar:
-
Prepare the Peanuts:
Begin by placing the roasted peanuts in a pressure cooker with enough water to cover them. Close the lid and cook the peanuts for 2 whistles. Afterward, discard the water and set the cooked peanuts aside. -
-
Fry the Onion:
Heat 2 tablespoons of oil in a pan. Once the oil is hot, add the chopped onion and sauté it until it becomes soft and translucent. Once the onions are cooked, remove them from the pan and set them aside in a bowl. -
Make the Sambar Paste:
In the same pan, add half of the cooked peanuts, cumin seeds, tamarind paste, sautéed onions, chopped coriander leaves, and sambar powder. Transfer these ingredients into a mixer grinder and blend them into a smooth paste. -
Cook the Sambar:
Add the prepared paste to the remaining cooked peanuts in the pressure cooker. Now, add salt, chopped tomato, and 1 cup of water to the mixture. Close the cooker lid and cook the sambar for 3-4 minutes, allowing the flavors to meld together. -
Prepare the Tempering (Tadka):
In a small tempering pan, heat a little oil. Once the oil is hot, add mustard seeds and let them splutter. Next, add the dry red chilies and curry leaves to the pan. Sauté for about 10 seconds, ensuring the spices are fragrant and well-fried. -
Final Step:
Pour the prepared tempering into the sambar and give it a good stir. Allow the sambar to simmer for another minute or so to let the flavors infuse. -
Serving:
Your Verusenaga Sambar is now ready to be served! Pair it with Chao Chao Thoran (a spicy vegetable stir-fry), hot steamed rice, and crispy papad for a delightful meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 7g |
| Carbohydrates | 25g |
| Fiber | 4g |
| Fat | 9g |
| Sodium | 330mg |
| Vitamin C | 12% of Daily Value |
| Iron | 14% of Daily Value |
Tips for the Perfect Verusenaga Sambar:
- Roasting Peanuts: If you prefer, you can roast the peanuts at home in a dry pan until they are golden brown. This will enhance the flavor.
- Adjust Spices: Depending on your spice tolerance, you can adjust the amount of dry red chilies and sambar powder.
- Consistency: You can adjust the consistency of the sambar by adding more or less water as per your preference.
- Storage: This sambar can be stored in an airtight container in the refrigerator for up to 2-3 days.
Verusenaga Sambar is not just a delicious dish but also a great source of plant-based protein. This recipe combines traditional South Indian flavors with a nutritious twist, making it an excellent option for a filling vegetarian meal. Try it today and experience the rich, tangy, and spicy notes that make this sambar truly irresistible!
