Recipe: South indian Tomato sambar with Coconut
Elements:
2 medium tomatoes, chopped
¼ cup toor dal (pigeon peas)
2 tablespoons grated clean coconut
1 tablespoon sambar powder
¼ teaspoon turmeric powder
Small piece of tamarind (or 1 tsp tamarind paste)
1 teaspoon mustard seeds
1 teaspoon urad dal
1 dried crimson chili
A few curry leaves
1–2 teaspoons oil (preferably coconut or sesame oil)
Salt to flavor
Fresh coriander leaves for garnish
Instructions:
Wash and pressure cook dinner toor dal with turmeric and sufficient water for 3–four whistles until smooth. Mash well and set apart.
Soak tamarind in heat water and extract juice.
Warmth oil in a pan. Add mustard seeds, urad dal, purple chili, and curry leaves.
Upload chopped tomatoes and sauté until smooth.
Add tamarind extract, sambar powder, salt, and simmer for five–7 mins.
Upload the mashed dal and a piece of water to alter consistency.
Grind coconut with a touch water right into a easy paste and add to the sambar. Allow it simmer for 3–4 minutes.
Garnish with fresh coriander and serve hot with rice, idli, or dosa.
Health blessings:
Tomato sambar with coconut is a nutrient-rich, flavorful dish. Tomatoes are a superexcellent source of diet C, potassium, and the antioxidant lycopene, which supports coronary heart health and may lessen the chance of certain cancers.
Toor dal provides plant-primarily based protein and fiber, promoting muscle fitness and digestion. Coconut, even though high in fats, offers healthful medium-chain fatty acids (mcfas) that assist metabolism and brain fitness.
Using spices and tamarind improves digestion, while turmeric gives blessings. This sambar is a balanced blend of protein, nutrients, and healthful fat, making it each comforting and nourishing.
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