vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Plantain & Peanut Sambar

EGGPLANT DALL 1

Eggplant Dall 1

A classic dal recipe with white brinjal cooked in boiled dal. This sour dal is a mouth-f...

lamb shank curry

Lamb Shank Curry

nice jelly lamb cut of shank cooked with out any addition of oil in curry...

Chicken Curry with Mustard Oil

Chicken Curry With Mustard Oil

Chicken curry recipe made with mustard oil that is sure to impress and wow your guests. T...

IVY GOURD KOOTU

Ivy Gourd Kootu

Ivy Gourd Fry kootu is a delicious South Indian recipe. Kovakkai is a very popular and co...

Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry

Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry

Kerala Olan curry or Ash Gourd Pumpkin Coconut Stew is made with ash gourd mildly spiced ...

KACHA PACHHA MOONG DAL

Kacha Pachha Moong Dal

Green gram crushed and tossed with onions and Indian spices and very well for diet cooki...

Plantain & Peanut Sambar Recipe, moongaphalee Khatti , How To Make Plantain & Peanut Sambar Recipe

Plantain And Peanut Sambar is a new variation of sambar recipe with dry coconut. It is a very easy, spicy & delicious kuzhambu recipe which goes well with steamed rice.

Sambar can be made with a wide variety of vegetables. The choice of vegetables is based on a personal liking and are optional. Each vegetable lends a different flavor and taste.

About Recipe

Verusenaga pulusu, Vrkka alai kulambu, Chinabadam thok

How to make Plantain & Peanut Sambar

(10 ratings)
2 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Plantain & Peanut Sambar
Author : Vahchef
Main Ingredient : Raw banana
Servings : 4 persons
Published date : February 21, 2019


Ingredients used in Plantain & Peanut Sambar
• Dry coconut - 1/2 cup.
• Plantain - 2 numbers.
• Peanut (boiled) - 1/2 cup.
• Toor dal (boiled) - 1 cup.
• Chana dal - 1 tablespoon.
• Tomato - 1/2 cup.
• Fenugreek seeds - 1/4 tea spoon.
• Whole red chili - 5 numbers.
• Mustard seeds - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Asafoetida (hing) - 1 pinch.
• Green chili - 5 numbers.
• Coriander seeds - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Pepper corns - 1 tea spoon.
• Tamarind juice - 1 cup.
• Jaggery - 1 piece.
• Salt - to taste.
• Oil - 1 tablespoon.
Method:
  • Dry roast dry coconut, peppercorns, coriander seeds, whole red chillies, chana dal, and cumin seeds. Roast this for about 2 minutes and then add fenugreek seeds and cook for another 2-3 minutes. Blend all these ingredients in the mixie to make a fine powder.
  • Heat oil in a pan and when it gets hot, add mustard seeds and red chillies.
  • When mustard seeds crackle, add curry leaves, asafoetida (hing), green chillies, tomatoes, turmeric powder. Mix and cook till tomatoes are soft.
  • Then add plantain pieces, mix and saute it for a minute. Afterwards add tamarind juice, water and let it cook for about 5-7 minutes until the plantains are soft.
  • Once it starts boiling, add salt, the coconut spice powder and mix well.
  • Now add peanuts and toor dal. Also add a little water, a piece of jaggery and mix it well. Let it boil for few minutes.
  • Once the sambar comes to a slightly thick consistency, switch off the flame.

Serve with hot rice.






Cooking with images Sengadana Ammbaa, Peanuts launji, Kadelakayi Huli







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

AnybdyKla Posted on Mon Oct 13 2014

All these dishes look so yummy and I'd love to cook them but there is always at least one ingredient that I cant get my hands on in Germany, too bad. :(?

Reply 0 - Replies
profile image

sruthy sharma Posted on Fri Oct 24 2014

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter