Embark on a culinary journey with this vibrant and aromatic Sambar, a South Indian-inspired curry teeming with fresh vegetables and an exquisite blend of spices. Perfect as a comforting main course served with fluffy rice or your favorite Indian bread, this dish is a celebration of flavor and texture.

Follow The Directions

01

Step

In a pressure cooker, combine 2 cups of water, cabbage, carrot, green beans, bell pepper, and yellow split peas. Secure the lid and bring the cooker to pressure. Cook until the peas are tender, approximately 6-8 minutes. If your pressure cooker lacks a quick-release function, slightly reduce the cooking time to account for the continued cooking during the slow pressure release. Drain the vegetables, reserving the liquid, and set the cooked vegetables aside.

02

Step

In a small bowl, mix together the ground coriander, sambar powder, chili powder, and ½ teaspoon of water to form a flavorful paste.

03

Step

Heat the vegetable oil in a skillet over medium-high heat. Add the cumin seeds and mustard seeds, cooking until they begin to sputter, about 1 minute. Introduce the asafoetida powder, followed by the sambar paste. Cook and stir until the paste thickens, approximately 1 minute. Season with turmeric, then incorporate the cooked vegetables. If the mixture becomes too thick, stir in some of the reserved cooking liquid to achieve your desired consistency.

04

Step

Gently fold in the fresh cilantro, grated coconut, tamarind pulp, brown sugar, and salt into the vegetable mixture. Allow the sambar to simmer for an additional 10-15 minutes, allowing the flavors to meld beautifully.

For an even richer flavor, consider adding a tablespoon of ghee (clarified butter) along with the vegetable oil.
Adjust the amount of chili powder to suit your spice preference.
Freshly grated coconut will provide the best flavor, but desiccated coconut can be used as a substitute.
Serve hot with steamed basmati rice, idli, dosa, or vada for a complete South Indian meal.