Tuesday, April 2, 2013

Thengai Vittah Sambar – Seasoned Coconut Sambar

This time you shall take kitchen vessels for the preparation of breakthrough country flavour sambar recipe. Whatever the new sambar recipe introduced would be heartedly welcomes by us due to its affinity with our daily vegetarian diet. Thengai Vittah Sambar is guaranteed combination for steamed rice which is best at lunch. This never told recipe has no similarity with usual Araichu Vittah Sambar (Grounded Coconut Sambar) but this is meticulously prepared by coconut masala. This intrigue masala formula borrowed from the house of Thalavainadu.

You shall enjoy the cooking nuances now, let’s get into the kitchen

Toor dal – 250 Gram
Potato, diced -1
Tomato, diced -1
Ladies finger -3
Grated Coconut – Half
Cumin seeds – A Pinch
Shallots – 5
Chilli powder – Half Teaspoon
Sambar powder – ¼ Teaspoon
Turmeric powder – ½ Teaspoon
Asafoetida – A Pinch
Salt – To Taste
Mustard seeds – ¼ Teasppon
Dry Redchillies - 2
Curry leaves – A Few
Onion, sliced - 1
Oil – as required
Coriander leaves, chopped


Boil toor dal separately. Heat oil in kadai adds onion and other vegetables. Stir now. Once it sauté, pour sufficient water to make the vegetables boil.

Prepare coarse masala with coconut, cumin seeds and shallots

Check the vegetables doneness now, and then add toor dal. Stir and allow the sambhar to boil.

Add coarse masala, shallots, chilli powder, turmeric powder and sambhar powder. Wait till the sambhar roll boil then add salt and mix.

Prepare the tempering, Simmer and pour it over Thengai Vittah Sambhar.

Throw the coriander leaves and serve.

Maximise the feel of taste in pleasure of cooking.


Add very little sambhar powder. While making coconut masala be careful on mixing ingredients. The colour of Thengai Vittah Sambhar would be mild yellow colour. In case of twisting the sambhar taste add some tamarind extraction.

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