Mixed Vegetable Sambar | Mullangi Beans Carrot Sambar ~ No Tomato Recipe

For the fifth day under Indian States, I picked up to make a feast from Tamil Nadu. I have always been wanting to make an elaborate Thali, however looks like it will be delayed. I ended up making a festival one.

Like most other Indian States, the feast that's prepared for a festival varies from what is made for a wedding. We make a special Ugadi Festival Dishes, similarly for the festivals prepared in Tamil Nadu, has some special dishes cooked. 

Daddy keeps saying that festival days should be spent more with family, than at the kitchen, dishing out so many dishes. End of which one is so full that it becomes too much to consume. Amma never heeds to it and all festivals are celebrated with a huge menu. 

So for this year's Aadi Krithigai Festival Menu, Amma planned a new menu and as part of the meal, we made this No Tomato Sambar. Yes we have been making this No Tomato Sambar for a while now and this came up, when she saw the Sambar podi from the Prestige Cooker Cookbook. The Sambar podi was also different from her Sambar podi, so we decided we will give it a try.

All of us liked the version and this has now become our regular Sambar for the last few months.

I have used Radish, Beans and Carrot in this Sambar. All the vegetables can be added to the pressure cooker and cooked in one shot.

This Mixed Vegetable Sambar without Tomatoes is part of the Aadi Krithigai Festival Menu

Mixed Vegetable Sambar

Ingredients Needed:

Toor Dal - 1 cup
Radish, Carrot - 1 each, Beans - 5 -6 
Turmeric powder a pinch
Sambar powder - 1.5 tsp
Tamarind Extract - Marble size

For the tempering

Oil - 2 tsp
Hing a pinch
Shallots - 4 -5
Curry leaves
Fenugreek seeds - 1/4 tsp
Mustard Seeds, Urad dal - 1 tsp

How to make the Sambar

Wash and pressure the toor dal with enough water till done. I normally keep it for 3 whistles. 

Once the pressure falls down, remove the lid, add the chopped vegetables, tamarind extract and sambar podi.

Cover and pressure cook for another whistle.

For Tempering

Once the pressure falls, remove the lid, heat a pan with oil for the tempering.

Saute all the ingredients listed under tempering and pour over the sambar and let it boil for 5 mins. Add coriander leaves and remove



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


An InLinkz Link-up

Labels: , , , , , , , , , , ,