Mixed vegetable gravy (Mixed vegetable sambar) from The Essential South Indian Cookbook: A Culinary Journey into South Indian Cuisine and Culture (page 77) by Srividhya Gopalakrishnan

  • curry leaves
  • mustard seeds
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can use fresh or frozen shredded coconut. See recipe for vegetable suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savory rice with split yellow mung beans (Ven Pongal); Ridge gourd and yellow mung bean gravy (Ridge gourd kootu); Green cabbage and coconut stir-fry (Cabbage palya); Bitter gourd jaggery stir-fry (Kakarakaya bellam vepudu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use fresh or frozen shredded coconut. See recipe for vegetable suggestions.

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