Plantain & Peanut Sambar

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

Tamil Nadu Mango Fish Curry

This fish curry is special. It has that tanginess of mangoes combines with sweetness from...

Beetroot And Spinach Fry

Beetroot and spinach is a simple and delicious dish popularly made in the South Indian cu...

Nilgiri Korma

Nilgiri chicken or Mutton Korma in nicely cooked with succulent pieces of mutton cooked d...

Boti Curry

Boti curry or Gizzard curry is made with Lamb gizzards cooked with India spices in a nice...

Potato Egg Curry (konir Dom)

Potato Egg curry is a popular south Indian dish, They are very healthy and full of nutrit...

Coriander Chicken

Coriander chicken is prepared with chicken pieces delicately cooked combined with the fre...

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.