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ABC Sambar(Aubergine-Bell Pepper-Carrot)
ABC Sambar(Aubergine-Bell Pepper-Carrot)

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We hope you got benefit from reading it, now let’s go back to abc sambar(aubergine-bell pepper-carrot) recipe. To cook abc sambar(aubergine-bell pepper-carrot) you only need 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook ABC Sambar(Aubergine-Bell Pepper-Carrot):
  1. You need 4 aubergine medium sized
  2. Take 1 g green bell pepper medium sized
  3. Prepare 1 carrot small
  4. Provide 200 ml Tamarind extract
  5. Use 2 cups toor dal cooked
  6. Use 5 - 6 curry leaves
  7. Get 3 green chillies
  8. Use coriander leaves chopped
  9. Provide 1/2 cup coconut of freshly grated
  10. Get 5 tbsps of Kuzhambu Podi
  11. Take 1/2 cup coriander leaves of chopped
  12. You need water little
  13. Take to taste salt
  14. You need 3 tbsps sesame seed vegetable oil of oil /
  15. Prepare 1 tsp mustard seeds
  16. Prepare 1 tsp fenugreek seeds
  17. Use 1 asafoetida small pellete of compounded
  18. Get to taste Salt
Steps to make ABC Sambar(Aubergine-Bell Pepper-Carrot):
  1. Cut the vegetables to quarters and set this aside.
  2. Meanwhile make the tamarind extract ready and cook the toor dal in a pressure cooker or in microwave.
  3. Take a wok or vessel, on medium heat, add sesame seed oil. Let this heat up. Now add all the ingredients mentioned under "Tempering", except salt.
  4. Now to this add curry leaves, chopped green chillies and add the cut vegetables. Saute them until the vegetables become tender. Add little salt to this to assist the vegetables in cooking faster.
  5. Now add the prepared tamarind extract and allow this to boil until the raw smell of the tamarind leaves and the flavor of the vegetables should arise.
  6. Meanwhile get the paste ready(1/2 cup of freshly grated coconut,5 tbsps of Kuzhambu Podi,1/2 cup of chopped coriander leaves, little water,salt ground to smooth paste in a blender jar).
  7. Add this paste to the cooking broth and stir well. Now add the cooked toor dal and allow this to boil for about 3 minutes in low heat.
  8. Garnish with chopped coriander leaves and take it off the heat. Serve this hot with rice, idli or dosai.

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