Sambar - Spicy Indian Curry Recipe

Name: Sambar - Spicy Indian Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/2 cup sliced cabbage; 1/2 cup sliced carrot; 1/2 cup fresh green beans, trimmed; 1/2 cup sliced green bell pepper; 1/2 cup yellow split peas (tuvar dal); 1 tablespoon ground coriander (optional); 2 teaspoons sambar powder; 1/2 teaspoon chili powder (optional); 1/2 teaspoon water; 1 tablespoon vegetable oil; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seed (optional); 1 pinch asafoetida powder (optional); 1/2 teaspoon ground turmeric; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh grated coconut; 2 teaspoons tamarind pulp; 1 teaspoon brown sugar; salt to taste

Servings: persons

2 cups water
1/2 cup sliced cabbage
1/2 cup sliced carrot
1/2 cup fresh green beans, trimmed
1/2 cup sliced green bell pepper
1/2 cup yellow split peas (tuvar dal)
1 tablespoon ground coriander (optional)
2 teaspoons sambar powder
1/2 teaspoon chili powder (optional)
1/2 teaspoon water
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seed (optional)
1 pinch asafoetida powder (optional)
1/2 teaspoon ground turmeric
2 tablespoons chopped fresh cilantro
2 tablespoons fresh grated coconut
2 teaspoons tamarind pulp
1 teaspoon brown sugar
salt to taste

1
Place 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.
2
Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
3
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.
4
Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups water, 1/2 cup sliced cabbage, 1/2 cup sliced carrot, 1/2 cup fresh green beans, trimmed, and more.

Yes, Sambar - Spicy Indian Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sambar - Spicy Indian Curry

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