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Plantain & Peanut Sambar

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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

 

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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. :(?

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sruthy sharma Posted on Fri Oct 24 2014

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