How to make Sadya or Kerala’s Flavorful Veggie Palette - Onam Sadya Recipes
 
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Sambar (Mixed veggie curry)
Author:
Serves: 5 people
Ingredients
  • Toor dal or Sambar lentil- 1 cup
Cooking Veggies:
  • Carrots, diced- 2
  • Ash gourd, diced- 1
  • Eggplant, diced- 1, (Japanese variety or use half of the American variety)
  • Cucumber, deseeded, diced- 1
  • Moringa or Drumsticks, fresh-cut long or frozen- 10 (3-inch slices)
  • Small pearl onions, whole- 10
  • Green chilies, halved vertically- 3
  • Curry leaves- 2 sprigs
  • Salt- 2 tsp
Spice powders:
  • Chili powder- 2 tsp or based on your spice level
  • Turmeric powder-1/4 tsp
  • Coriander powder-1½ tsp
  • Asafoetida-  1/8 tsp
To Roast and Grind:
  • Cumin seeds- 1 tsp
  • Fenugreek seeds-1/2 tsp
  • Coriander seed- 2 tsp
Other Ingredients:
  • Fresh Tamarind juice or concentrated paste- for making fresh tamarind juice, soak 3-inch slice tamarind in ½ cup lukewarm water
  • Water- 1 cup, to thin down the curry
For Seasoning:
  • Small pearl onions, chopped small- 4
  • Mustard seeds- 1 tsp
  • Whole dried red chilies, halved- 2
  • Curry leaves- 1 sprig
  • Coconut oil- 2 tbsp
Instructions
  1. Soak 3-inch slice or gooseberry sized fresh tamarind in ½ cup water for 5 minutes.
  2. After 5 minutes, squeeze the tamarind in water and extract the juice. Keep it aside.
  3. Cook the toor dal or sambar lentil with enough water (1½ cups water) in a pressure cooker (or in a deep pot) until the dal has cooked well until 2 whistles.
  4. Cook the veggies along with green chilies, curry leaves and salt in enough water until the veggies have turned soft. Don't overcook the veggies.
  5. In a small pan, roast the cumin seeds, fenugreek seeds, and coriander seeds until aromatic and golden in color. Grind these into a fine powder and keep aside.
  6. When the veggies have turned soft, add the cooked toor dal to this and combine well.
  7. Add the roasted ground spice powder along with the other spice powders: chili powder, turmeric powder, coriander powder, and asafoetida.
  8. Cook for 5 minutes until all the spice powders are well incorporated.
  9. Add the tamarind juice and more salt if required.
  10. Add 1 cup water if the gravy is thick to thin it down and let the gravy come to a boil.
  11. Place a small pan over medium heat: add oil, add mustard seeds and let it splutter, add whole red dry chilies, curry leaves and small onion, saute until the onions turn golden brown in color.
  12. Pour the seasoning over the cooked Sambar and keep covered for sometime until ready to be served.
Notes
Please adjust the spice level, salt and tamarind juice according to your needs.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/how-to-make-sadya-or-keralas-flavorful-veggie-palette-onam-sadya-recipes-31-vegetarian-dishes/