Ingredients with Measurements:
- 1 cup chopped mixed vegetables (carrots, beans, potatoes, pumpkin, drumstick)
- 1/2 cup grated coconut
- 1 green chili
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1/4 tsp asafoetida
- 1 sprig curry leaves
- 2 cups water
- Salt to taste
- 1 tbsp oil
Special equipment needed: None
Step-by-step instructions:
1. In a blender, grind the grated coconut, green chili, and cumin seeds to a fine paste.
2. In a pot, add the chopped vegetables, turmeric powder, red chili powder, coriander powder, and 2 cups of water. Mix well and cook on medium heat for 10-15 minutes or until the vegetables are tender.
3. Add the ground coconut paste to the pot and mix well.
4. In a separate pan, heat oil and add mustard seeds, urad dal, chana dal, asafoetida, and curry leaves. Fry until the mustard seeds start to splutter.
5. Add the tempering to the pot of vegetables and mix well.
6. Add salt to taste and let the Avial Sambar simmer for 5 minutes on low heat.
7. Serve hot with rice or roti.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 12g
- Protein: 2g
- Fiber: 4g
Substitutions for ingredients:
- Any vegetables of your choice can be used instead of the ones mentioned in the recipe.
- If fresh coconut is not available, you can use desiccated coconut.
Variations:
- You can add tamarind pulp to the Avial Sambar for a tangy flavor.
- To make it more filling, you can add cooked lentils or chickpeas to the Avial Sambar.
Tips and tricks:
- Do not overcook the vegetables as they will turn mushy.
- Adjust the spice level according to your preference.
- Adding a dollop of ghee on top of the Avial Sambar enhances the flavor.
Storage instructions:
- Avial Sambar can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Avial Sambar in a pan on low heat until heated through.
Presentation ideas:
- Serve the Avial Sambar in a bowl with a garnish of fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Papadum
- Pickle
Troubleshooting advice:
- If the Avial Sambar is too thick, add more water to adjust the consistency.
Food safety advice:
- Make sure the vegetables are thoroughly washed before using them in the recipe.
Food history:
- Avial Sambar is a traditional South Indian dish that originated in Kerala.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve the Avial Sambar hot with rice or roti.
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Region: Indian