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Mixed Vegetable Sambar Recipe

Updated on July 24, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Mixed Vegetable Sambar

Sambar is one of the popular, very common, loved by many and everyday dish in South India. But because of it's benefits and taste, popular all over the India. Rice served with sambar makes complete meal as it is protein packed and nutrient dense. The simplicity and wholesomeness made this sambar famous among the food lovers.

This sambar is prepared using coconut and spices which are roasted and ground to form sambar masala paste. This dish is very rich in protein, vitamins, minerals as it have plenty of vegetables.

This sambar is open ended recipe with respect to adding vegetables. You can add or delete any vegetables of your choice.

The home ground coconut paste used here gives the best and perfect taste in sambar. Goes best with hot steamed rice. Can even serve with dosas.

Mixed Vegetable Sambar
Mixed Vegetable Sambar

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves 2 people 1 cup of mixed vegetables

Ingredients

  • Raw banana 1/2 cup, washed, peeled and chopped
  • radish 1/4 cup, washed, peeled and chopped
  • ash gourd 1/4 cup, washed, peeled and chopped
  • french beans 1/2 cup, washed, chop off ends and chopped
  • bottle gourd 1/4 cup, washed, peeled and chopped
  • salt to taste
  • water 2- 2.5 cups, or as required
  • 2-3 teaspoons tamarind pulp
  • 1/2 cup fresh coconut, grated
  • 1-2 ripe tomatoes, washed and roughly chopped
  • 3-4 teaspoons cooking oil, to fry spices and for seasoning
  • 2 teaspoons urad dal
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 3/4 teaspoon poppy seeds
  • 1-2 green chilies
  • 3-4 byadagi red chilies, or less spicy red chilies to give color
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1-2 broken red chilies, for seasoning
  • 1-2 teaspoons peanuts
  • 1-2 strings fresh curry leaves

How to make mixed vegetable sambar

  1. Soak 2-3 teaspoons of tamarind pulp in water for 10-15 minutes. Once the tamarind is soft, squeeze the tamarind juice, discard the fiber. Keep tamarind juice aside till further use.
  2. Wash, peel and chop vegetables. Take them in a pot or vessel. Add 1-1.5 cups of water to cook vegetables (or enough water to cover the vegetables). Add salt as per taste. Stir, switch on the flame and cook vegetables in medium flame (you can add fast cooking vegetables first followed by slow cooking vegetables). Check in between if vegetables are cooked. Do not overcook the vegetables.
  3. When vegetables are cooking, chop 1-2 medium sized ripe tomatoes and grate 1/2 cup of fresh coconut. Keep aside.
  4. In a frying pan heat 1-2 teaspoons of cooking oil, add 2 teaspoons of urad dal, 2 teaspoons of coriander seeds, 1 teaspoon cumin seeds, 3/4 teaspoon of poppy seeds, 1-2 green chilies and 3-4 byadagi red chilies (or any less spicy red chilies to give color to the sambar). Fry in low flame till cumin seeds starts to splutter, red chilies turns crisp and spices starts smelling nice.
  5. Add chopped tomatoes, grated coconut and 1/2 teaspoon of turmeric powder. Mix and fry in low flame for 2-3 minutes. Switch off the flame and let it cool down completely.
  6. After cooling down, transfer these mixture to the mixer jar, add 1/4 cup of water or as required, and grind them to fine paste.
  7. When vegetables are almost cooked, add prepared tamarind juice. Stir and cook till raw smell of tamarind goes away.
  8. Add ground coconut - spice paste, stir, mix and cook for 3-4 minutes in medium flame. Adjust salt, add water if the consistency looks very thick. Roll boil in low flame for 2-3 minutes and switch off the flame.
  9. In a frying pan, heat 1-2 teaspoons of oil, add 1/2 teaspoon of mustard seeds, let it splutter, add 1-2 broken red chilies, 1-2 teaspoons of peanuts, 1-2 strings of fresh curry leaves. Fry till peanuts turns golden brown. Pour this seasoning immediately into the sambar.
  10. Serve hot with hot steamed rice and enjoy.

Preparation of mixed vegetable sambar with step by step photos

Soak 2-3 teaspoons of tamarind pulp in water for 10-15 minutes (skip this step if you are using store brought tamarind paste).
Soak 2-3 teaspoons of tamarind pulp in water for 10-15 minutes (skip this step if you are using store brought tamarind paste).
Once the tamarind pulp is soft, squeeze the juice and discard the fiber. Keep tamarind juice aside.
Once the tamarind pulp is soft, squeeze the juice and discard the fiber. Keep tamarind juice aside.
Wash, peel and chop vegetables to desired shape and size. Transfer them to a pot or vessel.
Wash, peel and chop vegetables to desired shape and size. Transfer them to a pot or vessel.
Add 1-1.5 cups of water or water enough to cover the vegetables. Add salt to taste. Cook vegetables in medium flame. Check in between if the vegetables are cooked.
Add 1-1.5 cups of water or water enough to cover the vegetables. Add salt to taste. Cook vegetables in medium flame. Check in between if the vegetables are cooked.
Chop 1-2 ripe tomatoes and 1/2 cup of fresh grated coconut. Keep aside.
Chop 1-2 ripe tomatoes and 1/2 cup of fresh grated coconut. Keep aside.
In a frying pan heat 1-2 teaspoons of cooking oil. To this add 2 teaspoons of urad dal, 2 teaspoons of coriander seeds, 1 teaspoon of cumin seeds, 3/4 teaspoon of poppy seeds, 1-2 green chilies and 3-4 byadagi red chilies
In a frying pan heat 1-2 teaspoons of cooking oil. To this add 2 teaspoons of urad dal, 2 teaspoons of coriander seeds, 1 teaspoon of cumin seeds, 3/4 teaspoon of poppy seeds, 1-2 green chilies and 3-4 byadagi red chilies
Fry in low flame till cumin starts to splutter, red chilies turns crisp and spices starts smelling nice.
Fry in low flame till cumin starts to splutter, red chilies turns crisp and spices starts smelling nice.
Add chopped tomatoes, grated coconut and 1/2 teaspoon of turmeric powder.
Add chopped tomatoes, grated coconut and 1/2 teaspoon of turmeric powder.
Mix and fry in low flame for 2-3 minutes and switch off the flame. Let it cool down completely.
Mix and fry in low flame for 2-3 minutes and switch off the flame. Let it cool down completely.
After cooling down, transfer this mixture to a mixer jar.
After cooling down, transfer this mixture to a mixer jar.
Add 1/4 cup of water (or as required) and grind to fine paste.
Add 1/4 cup of water (or as required) and grind to fine paste.
When the vegetables are almost cooked, add tamarind juice.
When the vegetables are almost cooked, add tamarind juice.
Stir and cook till raw smell of tamarind goes away.
Stir and cook till raw smell of tamarind goes away.
Add prepared coconut paste. Cook in medium flame for 3-4 minutes. Stir at intervals. Adjust salt. Add water if you feel your sambar is thick. Roll boil in low flame for 2-3 minutes and switch off the flame.
Add prepared coconut paste. Cook in medium flame for 3-4 minutes. Stir at intervals. Adjust salt. Add water if you feel your sambar is thick. Roll boil in low flame for 2-3 minutes and switch off the flame.
In a frying pan, heat oil, splutter 1/2 teapoon of mustard seeds, 1-2 broken red chilies, 1-2 strings of fresh curry leaves ans 1-2 teaspoons of peanuts. Fry till peanuts turns golden.
In a frying pan, heat oil, splutter 1/2 teapoon of mustard seeds, 1-2 broken red chilies, 1-2 strings of fresh curry leaves ans 1-2 teaspoons of peanuts. Fry till peanuts turns golden.
Add this seasoning to sambar.
Add this seasoning to sambar.
Serve hot with rice. Goes well with dosa too.
Serve hot with rice. Goes well with dosa too.

Notes

  1. This sambar can be prepared with mixture of vegetables like yellow pumpkin, carrot, drumstick, potatoes, eggplant, snake gourd, Mangalore cucumber and so on. Depending on the type of vegetables used, the taste and flavor of this sambar vary slightly but the procedure remains the same. Use the vegetables which you think will suit your taste buds.
  2. You can add shallots to enhance the flavor of sambar.
  3. You can vary the consistency of sambar as per your liking.
  4. Vegetables should be cooked properly, but it should be whole. They should not break or mush in the sambar. So, if you are using the mixture of vegetables, first add vegetables which cooks slower followed by vegetables which cook faster.
  5. You can chop vegetables in smaller pieces to make them cook faster.
  6. You can use ghee instead of oil for tempering.
  7. You can add chopped fresh coriander leaves which is optional.

Nutrition Facts
Serving size: 1
Calories 270
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 2 g10%
Carbohydrates 40 g13%
Sugar 10 g
Fiber 15 g60%
Protein 13 g26%
Cholesterol 5 mg2%
Sodium 63 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 1 rating of Mixed vegetable sambar recipe

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      11 months ago from Bengaluru

      I am glad that you like this dish. Even I love that combination. It's very yummy.

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      11 months ago from Bengaluru

      Thanks. Yes, this sambar is very delicious and nutritious. Please do try and enjoy.

    • Danny Fernandes profile image

      Danny 

      11 months ago from India

      Shwetha, Thanks. In fact, we prepare this recipe every week. Mixed veggies sambar is very delicious. We include potatoes with skin, carrots, brinjal, and its yummy.

    • Pamela99 profile image

      Pamela Oglesby 

      11 months ago from Sunny Florida

      This dish looks absolutely delicious. I know I would love this dish. Thanks so much for the recipe, along with all the excellent pictures.

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