Sambhar and coconut chutney

Sambhar and coconut chutney

Sambhar and coconut chutney

On a popular demand chef ajay has come to you with his amazing recipe for sambhar and coconut chutney filled with the flavours of kerala. This will definitely make you crave south indian for a while.

  • 1 cup pigeon peas
  • 1 tsp salt
  • 1 tsp turmeric
For the vegetables:
  • 1 bowl tamarind pulp
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 cup chopped pumpkin
  • 1 cup chopped drumsticks
  • 1 cup chopped carrots
  • 1 cup chopped eggplant
For sambhar masala:
  • 1 tbsp split chick peas
  • 8-10 dry red chillies
  • 1 small bowl curry leaves
  • 1 small bowl coriander seeds
  • 1/2 small bowl cumin
  • 1 small bowl fenugreek seeds
  • 2 tsp mustard seeds
  • 1 small bowl peppercorns
For coconut chutney:
  • 1 cup freshly chopped coconut
  • 2-3 green chilli
  • 1 small bowl chopped ginger
  • 1 cup roasted split chick peas powder
  • 1 no. of lemon
  • salt to taste
  • 1/2 tbsp coconut oil
  • handful mustard seeds
  • handful split chick peas
  • 1 dry red chilli
  • handful of curry leaves
For sambhar tempering:
  • 1/2 tbsp coconut oil
  • handful curry leaves
  • handful mustard seeds
  • 2 tsp asafoetida
  • 1 dry red chilli
Method:
  • Add 1 tsp salt and 1/2 tsp turmeric to 1 big cup of pigeon pea and let it boil.
  • For the sambhar masala:
    Take a fresh pan and roast 1 tbsp split chick peas in it with a little oil over mild flame. Add 8-10 dry red chillies, 1 small bowl curry leaves, 1 small bowl coriander seeds, 1/2 a small bowl cumin, 1 small bowl fenugreek seeds, 2 tsp mustard seeds and 1 small bowl peppercorns. Toss all these together and nicely roast them. Now add 1 small bowl desiccated coconut to it and mix it well. Roast it nicely and then grind it dry.
  • For the vegetables:
    Take a bowl of tamarind pulp and add water to it. Now add 1 tsp turmeric and 1 tsp salt to it. Stir it. Now add 1 cup chopped pumpkin, 1 cup long chopped drumsticks, 1 cup chopped carrot and 1 cup chopped eggplant. Now let boil nicely till they get a bit soft.
  • Now we take some coconut oil in a fresh pan and heat it up. Add a handful of curry leaves, a handful of mustard seeds, 2 tsp asafoetida and break 1 dry red chilli in it. Now add the boiled pigeon peas into this. Stir it. Also add the boiled vegetables with the tamarind water into this. And stir. Now add 3 tsp sambhar masala to it and mix it nicely. Add some more water for thinner consistency. Add 1 cup diced onions, 1 cup diced tomatoes, very little jaggery and a few curry leaves to it. Now give it a good boil and the sambhar is ready. Serve it hot in a bowl.
  • For coconut chutney:
    Take 1 cup chopped fresh coconut in a blender jar. Add 2-3 green chillies, 1 small bowl chopped ginger, 1 cup roasted split chick peas powder and very little water. Now blend it nicely. Take it out in a bowl and add lemon juice to it. Now add some salt to taste and mix it well. Now prepare the tempering. Take 1/2 tbsp coconut oil in a fresh pan and heat it up. Then add a handful mustard seeds, handful of split chick peas, break 1 dry red chilli, and handful of curry leaves. Let it roast nicely and pour the tempering straight into the chutney. Mix everything together and the chutney is ready.