Hema's Sambar (V)

A wholesome, South Indian Sambar made from scratch by roasting coriander, cumin, red chillies and soaking the tamarind to extract its juice. The vegetables (pumpkin, carrot, beans, tomato) are then seasoned with the juice and spices and slow cooked resulting in a flavourful and nutritious dish.  This is the perfect accompaniment for South Indian dishes like Idlis (which you can buy here)

Cooked with ❤ by Hema

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Single Serve (450g)
  
  Preparation:
  Step 1 - Defrost overnight in your fridge
  Step 2 - Microwave until heated through (approx 3mins)
  
  🌶 This meal has a spice rating of "mild" 
  🍥 Best served with idli's or rice - get your idli's here 
  
  Ingredients: Yellow mung beans & yellow split pigeon peas, Cumin, Coriander seeds, Split chickpeas, dried red chillies, Fenugreek seeds, Asafoetida, Mustard Seeds, Split Black gram, Oil, Tamarind, Onion, Beans, Pumpkin, Carrot, Tomato, Green chillies, Curry leaves, Salt
  
  Contains: Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt, Asafoetida

• Hi I'm Hema,

  I love to explore vegetarian and vegan recipes from various cuisines. Apart from Indian which is what I cook on a regular basis, my favourites are Moroccan and Turkish as they are similar to Indian cuisine with the addition of various spices. Although I like to follow the traditional recipes as it’s been passed down to me, I like to add my own twist to certain dishes. I love to experiment with new ingredients such as farro, teff, buckwheat etc. There have been many a times where I have bought an ingredient and then looked for ways to cook it.

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