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1 cup mixed vegetables (onion, beans, carrot, tomato, brinjal, lady's finger)

2 green chillies

1/2 red gram dal

3tsp sambhar powder 

pinch turmeric

2 cups water

lemonsized tamarind

salt to taste

bunch of coriander

For tempering:

2 tsp ghee

1 tsp mustard seeds

1/2 tsp cumin seeds

1 dry red chili halved

2 cloves garlic crushed

few curry leaves


Pressure cook the dal keep aside

Chop the vegetables, squeeze out the juice from the tamarind (alternatively you can use 2   tsp tamcon). Take a  big sauce pan add the cooked dal vegetables, sambar powder, tamarind and the rest of the ingredients and let it cook on medium heat till the vegetables are cooked and tender. Take off heat and temper.

Method for tempering:

take a pan and heat the ghee and add all the ingredients except curry leaves , when the mustard seeds splutter add the curry leaves and take off heat and it to sambar. 

For distinctive flavor sambar can be made with single vegetable like drumsticks or onions or bottle gourd. when mixed vegetables are added the blend of flavors gives a different taste. Fresh grated coconut can be added for variety.





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                                              Last modified: October 17, 2003