Vankaya Sambar
- 70 min
- medium
- Serves 4
Vankaya sambar, a brinjal sambar of fried brinjal, toor dal, tamarind, onion and Cookd Sambar Masala. Medium-spicy, serves 4, about 70 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Onam
Ingredients
Toor Dal, For Rinsing150 grams
Water, For Cooking750 ml
Turmeric Powder1.5 grams
Brinjal, Wedges400 grams
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 grams
Dry Red Chilli2 grams
Curry leaves4 grams
Asafoetida0.3 grams
Onion, Finely Chopped120 grams
Tomato, Chopped150 grams
Green Chilli, Slit10 grams
Cookd Sambar MasalaRed Chilli Powder1.5 grams
Salt1½ tsp
Tamarind, Soaked25 grams
Coriander Leaves, Chopped15 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 303kcal | 1212kcal |
| Protein | 12g | 47g |
| Carbohydrate | 43g | 174g |
| Fat | 10g | 40g |
| Fibre | 12g | 48g |
| Sugar | 11g | 44g |
Cookd masalas for Cookd Sambar Masala
Method
Get ready by rinsing the toor dal and soaking the tamarind in 100 ml water for 15 minutes. Cut the brinjal into wedges, chop the onion, tomato and coriander leaves, and slit the green chillies. Break the dry red chillies and keep the curry leaves ready.
Add the rinsed toor dal, 500 ml water and turmeric powder to a pressure cooker. Pressure cook on medium heat for 4 whistles, then let the pressure release naturally. Open the cooker when safe; the dal should be soft and mash easily. Mash it until smooth.
Heat the oil in a kadai on medium heat for 1 minute until hot. Add the brinjal wedges and fry for 4 to 5 minutes until they soften slightly and the edges turn light brown. Remove them and keep aside.
Add the mustard seeds and cook for 30 seconds until they splutter. Add the cumin, dry red chilli, curry leaves and asafoetida, then fry for 30 seconds until the chilli darkens slightly. Add the onion, tomato and green chilli. Cook for 5 to 6 minutes until the onion is soft and the tomato breaks down.
Add the fried brinjal, Cookd Sambar Masala, red chilli powder, salt and 250 ml water. Squeeze the soaked tamarind into its water, strain it and add the tamarind water. Cover and simmer on medium heat for 8 to 10 minutes until the brinjal is cooked but still holds its shape.
Add the mashed dal and 250 ml water. Mix well and boil on medium heat for 7 to 8 minutes until the raw smell of the masala is gone and the sambar is smooth and pourable.
Add the chopped coriander leaves and simmer on low heat for 2 minutes until the sambar is hot and lightly thickened. Turn off the flame.
Before you start
- How long does Vankaya Sambar take?
- 1 hour 10 minutes from start to finish. That is 15 minutes of preparation and 55 minutes of cooking.
- How many people does Vankaya Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Vankaya Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Vankaya Sambar spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Vankaya Sambar?
- 50 grams Cookd Sambar Masala, 150 grams Toor Dal, 400 grams Brinjal, 2 grams Dry Red Chilli, 25 grams Tamarind, 1.5 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Vankaya Sambar?
- No, it is cooked in an open pot.
- How many calories are in Vankaya Sambar?
- About 303 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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