Spiced red lentil and vegetable curry (Kootu Sambar) Recipe

A popular accompaniment with dosas, the ingredients can be varied but the texture should be a fairly dry stew.

  • Preparation
    10mins
  • Cooking time
    30mins
  • Rest time
    0mn
Rate this recipe
(4 votes) 4.5/5
Ingredients
Pour people
  • Part one of the recipe
  • Red lentil(s) : 150 g
  • Ground turmeric : 2 Tsp
  • Red chilli powder : 1 Tsp
  • Part two of the recipe
  • Coriander seeds : 2 Tsp
  • Dried red chilli(s) : 3 Tsp
  • Tamarind paste : 50 g
  • Fresh coconut : 0.5 whole
  • Part three of the recipe
  • Onion(s) : 2 whole
  • Carrot(s) : 2 whole
  • Green bean(s) : 200 g
  • Tomato(es) : 4 whole
  • All rounder potato(es) : 200 g
  • For the rest of the recipe
  • Sunflower oil : 3 Tbsp
  • Dark mustard seed(s) : 3 Tsp
  • Curry leaf(-ves) : 10 whole
  • Dried red chilli(s) : 4 whole
  • Maldon salt : 3 pinch(es)
  • Water : 1 L
Method
  • 1. PART ONE OF THE RECIPE

    Wash the lentils, then place in a pot with the turmeric and chilli powder, boil and then gently simmer until tender

  • 2. PART TWO OF THE RECIPE

    Over a medium heat, toast the coconut coriander seeds and single dried red chilli in a teaspoon of sunflower oil until golden. Remove and puree adding water to obtain a smooth-ish paste.

  • 3. PART THREE OF THE RECIPE

    Peel and finely dice the onion.
    Peel and dice the carrots into 1 cm dice.
    Peel and dice the potato into 2 cm dice.
    Trim and cut the green beans into 2cm sticks.
    Quarter the tomatoes
    Using the same pan, add the onion and carrot to the pan, season and cook gently with a tsp of the oil until the onion is translucent.
    Add the potatoes,green beans,tomatoes,tamarind paste and the lentil stew to the pan and cook for approximately 10-15 minutes until tender.
    Add the spice paste to the pan and simmer for 5 minutes.

  • 4. FOR THE REST OF THE RECIPE

    Warm the remaining vegetable oil with the mustard seeds.
    When they begin to pop, add the whole chillies and curry leaves
    Pour this over the finished curry and gently stir through to serve

Chef's tip

«The spices can be varied to taste, as can the vegetables. Generally a dish such as this would be served fairly dry, as it would be eaten with dosas, or a Akki roti, a flat bread made with rice flour .»

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