Mixed Vegetable Sambar Recipe

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Archana Doshi
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Mixed Vegetable Sambar Recipe

The Mixed Vegetable Sambar recipe is a simple and quick method of making sambar in a single pot. The most important ingredient of making the sambar is the homemade sambar powder and every home and every kitchen in south india has a unique recipe of making the sambar powder. Below you will see the video recipe of how to make sambar using a variety of mixed vegetables.

Did you know: Pure olive oil is great for everyday indian cooking. When you include good oil to your everyday diet, you will have lesser problems in the future such as weight gain, diabetes, cholesterol, etc. So choose wise & stay healthy.

If you are looking for more south Indian Recipe here are some:

  1. Thakkali Rasam Recipe (South Indian Tomato Rasam)
  2. South Indian Coconut Chutney (For Idli's & Dosa's)
  3. Ven Pongal Recipe (South Indian Rice and Lentil Pudding)

Cuisine: South Indian
Course: Main Course
Diet: Vegetarian
Equipments Used: Pressure Cooker
Prep in

20 M

Cooks in

45 M

Total in

65 M

Makes:

4 Servings

Ingredients

  • 1 cup Arhar dal (Toor Dal) , cooked in 2 cups of water and whisked and mashed well.
  • 1 cup Tamarind Water
  • 1 cup Pearl onions (Sambar Onions) , peeled
  • 1 Radish , peeled and diced
  • 1 Green Bell Pepper (Capsicum) , diced
  • 1 Carrot , diced
  • 2 Tomatoes , quartered
  • 1 tablespoon Sambar Powder
  • Salt , to taste
  • Ingredients for the Seasoning
  • 1 teaspoon Sesame oil
  • 1 teaspoon Mustard seeds
  • 3 Dry red chillies
  • 1/4 teaspoon Asafoetida (hing)
  • 6 Curry leaves
  • 2 sprig Coriander leaves (Dhania) , chopped

Directions for Mixed Vegetable Sambar Recipe

  1. To begin making the Mixed Vegetable Sambar, first cook the dal along with 2 cups of water in a pressure cooker. Allow it to cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.

  2. Once the pressure has released, open the cooker and whisk the dal to make it smooth.

  3. Keep aside. Into the pressure cooker, add in the tamarind water, sambar powder, pearl onions, radish, one capsicum, carrot, tomatoes and salt to taste.

  4. Close the pressure cooker, place the weight on and allow it to cook for two whistles.

  5. After the two whistles, turn off the heat and allow the pressure to release naturally. In a small pan; heat a teaspoon of olive oil over medium heat .

  6. Once the oil is heated up, add in the mustard seeds, the dry red chillies and allow it to roast until lightly browned. Add in the asafoetida powder, stir it in and turn off the heat.

  7. Once the pressure is released completely, open the cooker. Add in the cooked dal and stir well until it gets well combined into the sambar.

  8. Next add in the prepared seasoning to the vegetable sambar and stir. Turn the heat on to high and bring the sambar to a boil. Allow it to boil for 3 to 4 minutes.

  9. Finally stir in the chopped coriander leaves and stir. Turn off the heat and serve.

Archana Doshi

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Last Modified On Friday, 16 June 2017 21:14

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