Plantain & Peanut Sambar

Share
10 Ratings
2 Reviews
Print
Recipe By Vahchef
25 m
4 servings

How To Make Crumb Fried Fish And Chips With Philips Airfryer By Vahchef

Fried fish and chips is an amazing and perfect dish that is not as hard as you might thin...

Pepper Chicken Dry/fennel Pepper Chicken

Fennel Pepper Chicken Fennel Pepper Chicken also typically referred to as Milagu Koz...

Doodhi Annana Amti

Doodhi Annana Amti is a very simple preparation made combined with bottle gourd and pinea...

Chicken Bread

This is a non vegetarian snack recipe. The chicken bread is one of favourite braided and ...

Plantain Podimas

Valakkai Podimas or Plantain podimas is a very simple and healthy recipe prepared with ra...

Poppy Seed Potatoes Aloo Posto

Aloo Posto is one of the popular recipes in West Bengal.You can have it with hot steamed ...

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

Name: Plantain & Peanut Sambar
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 4

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

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.