Soya chunks sambar recipe – Side dish for rice

         Its a long time I posted a indian recipe in this blog. It has been cakes and muffins and other desserts for a long time now. Its not that I make more of these baked things on a daily basis. Its just that I have a lot of them in my drafts for over a couple of months . As I don’t get time to post very often, it gets accumalating and the desserts are quite tempting to get an entry into the blog soon . But its actually, I cook this kind of healthy recipes everyday. I try to make my family’s meal a healthy affair. I try to incorporate lots of vegetables and other healthy ingredients like soya, paneer ,tofu , pulses in our daily meals. But of course kids enjoy more of my bakes and other snacks rather than this daily boring healthy food!!

 But this is one sambar dish which is relished by my kids.

      I first had this kind of soya chunks sambar when I had dinner at a local  temple here. I think it was served with idiappam. It was extremely delicious and I can never forget the taste of that simple delicious meal ever. My son loves the food served at the temple here. So I decided to re create this sambar at home. Though the taste is not very similar to that of the temple, it still tastes good. My son loved it, so that says it all. My little one has also taken a liking for soya chunks. I am really happy about this. So this is one dish which I never have to worry about if the kids will have it and its healthy too!!

Print Recipe
Soya chunks sambar recipe - Side dish for rice Yum
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
To roast and grind-
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
To roast and grind-
  1. Heat a teaspoon of oil.
  2. Add the ingredients listed under the "roast and grind " label.
  3. Roast till the lentils and coconut turns into a golden brown.
  4. Add 2-3 sambar onions/shallots while roasting.
  5. Keep it aside until it cools slightly.
  6. Grind it to a paste adding some water while grinding.
  7. In the same pan, heat some more oil.
  8. Add the mustard seeds and fenugreek seeds.
  9. When they crackle, add the curry leaves along with shallots . Roast for a minute.
  10. Add the potatoes and the soya chunks.
  11. Add the tamarind paste with a glass of water.
  12. Allow this to cook for 10 minutes.
  13. The potatoes and soya chunks will turn soft.
  14. Now add the ground paste from the mixer.
  15. Mix and add the cooked tuvar dal.
  16. Pour around a glass of water as it will be very thick.
  17. Sprinkle the salt.
  18. Mix everything well together.
  19. Allow this to cook for 10- 15 minutes in medium flame till it becomes thick.
  20. Serve with some rice and pappads.
  21. Notes-
  22. 1. Use smaller sized soya chunks as it will cook easily. Personally we like the taste of the smaller ones. If you are using larger ones, soak them in hot water till it turns slightly soft.
  23. 2. You can add sambar powder if you want it spicier.
  24. 3. You can add half a cup of coconut milk in the end for a more richer and creamier taste and texture.
  25. 4. One chopped tomato can also be added for more tanginess.
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