A delicious variation to traditional South Indian Sambar (stew). This is made with peanuts and has no dal or lentils added to it. Tasted great when served hot with rice.
- ¼ cup Peanuts
- ¼ cup Coconut (Dry grated)
- 1 tbsp Coriander seeds
- 2 tsps Cumin seeds
- 3 ~ 4 chilies (Dry red (adjust as per spice preference))
- ¼ tsp Fenugreek Seeds
- 1 onion (Large , thinly sliced)
- 2 tomatoes (Ripe , chopped)
- 2 ~ 3 tbsps Tamarind (paste)
- ½ tsp Turmeric
- to taste Salt
- 1 tbsp (1.25l) fish stock (Oil)
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 8 ~ 10 Curry leaves
- 2 ~ 3 cloves Garlic (, crushed)
- Dry roast peanuts, coriander seeds, cumin seeds, dry red chilies and fenugreek seeds until fragrant, about 3~4 minutes, on low flame. Add the grated coconut and turn off the heat. Let the mixture cool, then grind to a smooth paste adding enough water.
- Heat oil in a saucepan, add mustard and cumin seeds. Once the seeds start to splutter, add curry leaves and crushed garlic. Cook for 30 seconds.
- Next add the chopped onion and cook till it turns translucent, about 3~4 minutes.
- Add the tomatoes and turmeric. Cover and cook till tomatoes are tender and mushy, about 4~5 minutes.
- Add the ground peanut paste, tamarind paste and salt. Add enough water to get to desired consistency. Simmer on medium flame for 6~8 minutes for the flavors to mingle. Serve hot with rice.
View the recipe instructions at Cook's Hideout