So that you is perhaps making ready Vegetable Sambar (Kerala Style) recipes for your family however this ideas may be useful.
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In the last few years, Air Fryers have turn into very fashionable in addition to a vital kitchen appliance. Essentially an amped-up countertop convection oven, it is quite frequently beneficial by cooking specialists to arrange frozen meals, bake cookies, and even fry bacon, hen and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has quite a bit much less fats. This cooking method may additionally reduce down on among the other harmful effects of oil frying.
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We hope you got benefit from reading it, now let’s go back to vegetable sambar (kerala style) recipe. To cook vegetable sambar (kerala style) you need 22 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Vegetable Sambar (Kerala Style):
- Provide 1 cup Toor Dal
- Use 4 cups Water
- You need 12 Pieces Drumsticks
- Prepare 1 cup Bottlegourd (Chopped)
- Use 1/2 cup Carrot (Chopped)
- You need 1/2 cup Yam (Chopped)
- Provide 1/2 cup Red Pumpkin (Chopped)
- Provide 1 cup Sambar Onion (For cooking & for tempering)
- Use 2 Green Chillies (For cooking & for tempering)
- Get 1 spring Curry Leaves (For cooking & for tempering)
- Take 1 Tomato (Finely chopped)
- You need 1 tbsp Tamarind Pulp
- Provide 1/4 tsp Turmeric Powder
- Use 2 tbsp Sambar Powder
- Provide 1 tbsp Red Kashmiri Chilli Powder
- Prepare 2 tbsp Coriander Powder
- You need 1/2 tsp Methi Powder/Fenugreek powder
- You need Salt (As required)
- Prepare 3 tbsp Coconut Oil
- Use 3/4 tsp Mustard Seeds
- Use Asafoetida (Pinch)
- Provide 2 Whole Red Kashmiri Chillies
Steps to make Vegetable Sambar (Kerala Style):
- In a large heavy bottomed saucepan, add toor dal and water and cook till the dal is half cooked. Add all the vegetables (bottlegourd, yam, pumpkin, carrot, drumsticks) and cook further till the vegetables are half cooked. Add the tomatoes and (half of the onions, green chillies, curry leaves), turmeric powder, sambar powder, chilli powder, coriander powder, methi powder and salt and let it cook till done. Add tamarind pulp and cook for some more time. Off the flame.
- Prepare the tempering by heating oil in a small kadai. Add mustard seeds and allow it to crackle. Next add asafoetida, red chillies, green chillies, curry leaves and onions and fry till onions are golden brown. Pour immediately into the sambar and keep the pan closed for sometime. Later on, give it a good mix. (You can add lemon juice and coriander leaves to it).
- Serve with hot steamed rice, papad, moru curry, pickle or any fried starter.
- I prefer making it in this procedure because I like the dal & vegetables a bit whole.
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