Sambar - Spicy Indian Curry
We totally understand your woes.
Recipe Summary Sambar - Spicy Indian Curry
Indian curry recipe with loads of vegetables and great taste. Goes great with just plain rice or any Indian bread!!!Ingredients | Indian Curry Types Explained2 cups water½ cup sliced cabbage½ cup sliced carrot½ cup fresh green beans, trimmed½ cup sliced green bell pepper½ cup yellow split peas (tuvar dal)1 tablespoon ground coriander (Optional)2 teaspoons sambar powder½ teaspoon chili powder (Optional)½ teaspoon water1 tablespoon vegetable oil1 teaspoon cumin seeds½ teaspoon mustard seed (Optional)1 pinch asafoetida powder (Optional)½ teaspoon ground turmeric2 tablespoons chopped fresh cilantro2 tablespoons fresh grated coconut2 teaspoons tamarind pulp1 teaspoon brown sugarsalt to tasteDirectionsPlace 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.Info | Indian Curry Types Explainedprep: 30 mins cook: 25 mins total: 55 mins Servings: 4 Yield: 4 servings
TAG : Sambar - Spicy Indian CurryWorld Cuisine Recipes, Asian, Indian,
