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



Plantain & Peanut Sambar

Chicken Katsu Curry

Chicken Katsu Curry

Katsu is a Japanese method of breadcrumbing chicken this version is served with a rich cu...

Coriander chicken

Coriander Chicken

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

Drum stick greens Sundal Curry

Drum Stick Greens Sundal Curry

Murunga keerai Sundal curry is chickpeas and authentic dish of the Tamilians. Sundal or c...

SAMBA RICE AND VENDAKAI THYIR PACHADI

Samba Rice And Vendakai Thyir Pachadi

Vendakai pachadi is prepared by frying the lady's finger till crisp. Served as a side dis...

STIR FRY FISH IN HOISIN SAUCE

Stir Fry Fish In Hoisin Sauce

Batter-coated fish, fried until slightly browned and then sautéed with veggies and hoisin...

Malai Korma

Malai Korma

Malai Korma is a delicious Mughlai vegetarian dish, koftas made with malai paneer and del...

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