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Podipotta Sambar – Restaurant Style Coconut-free Vegetable & Lentil In A Tamarind Gravy
A popular South Indian spiced vegetable and lentil gravy recipe that is served with rice, idlis (steamed rice and lentil cakes) and dosas (savoury rice and lentil crepes).
Servings Prep Time
4serving 30minutes
Cook Time Passive Time
30-minutes 15minutes
Servings Prep Time
4serving 30minutes
Cook Time Passive Time
30-minutes 15minutes
Ingredients
Instructions
  1. Prepare the vegetables but cutting vegetables like potatoes, carrots, pumpkin and similar vegetables into roughly 1″ cubes. Cut the onions and tomatoes the same way. Okra and drumsticks can be chopped into 1 1/2″ to 2″ long pieces. Soak the tamarind in a cup of warm water for about 20 minutes, and then press out the tamarind pulp with your fingers into the water. Squeeze the tamarind out and discard. Keep the tamarind liquid aside. Make sure the lentils are very well cooked, soft and mushy. Mash them with a wooden spoon to break them down completely.
  2. Heat the oil in a pot, turn the heat down to medium and add the mustard seeds. When they splutter, add the lentils and sautxe9 till they turn light golden. Add the asafoetida powder, stir once, then add the curry leaves and the chopped onions. Sautxe9 them until they turn translucent, then add the other vegetables except the tomatoes. Stir fry them for about 2 to 3 minutes, then add the tamarind water and the turmeric powder to the pot. Add a little salt as well.
  3. Stir and bring it to the boil. Then turn the heat down and let the vegetables cook till done. Once theyu2019re done add the tomatoes to the pot. Let this cook for about 5 minutes and then add the mashed lentils and stir well till the lentils are no longer lumpy and become smooth. Let this cook for another five minutes or so.
  4. Stir the Sambar spice powder into a quarter cup of water and add this to the pot. If you add the spice powder directly to the hot Sambar it will clump together and become difficult to dissolve. Add the jaggery and stir. Also adjust for salt. Add a little more water if the Sambar seems too thick. Ideally it should be easily pourable but not as thin as a broth. Let everything come to a boil; let it simmer for a couple of minutes, then turn off the heat.
  5. Do not let the Sambar boil for long after the addition of the spice powder, or the Sambar will lose its fragrance. Serve hot with Idlis, Dosas or rice.