Lavanya Kethamukkala
By Lavanya Kethamukkala
(IG: @lavanya_rdn)
A hearty South Indian lentil and vegetable soup made with adzuki beans, vegetables, coconut, tamarind, and a flavorful fenugreek-chili spice blend. Can be paired with idlis, dosas, uthappam or as accompanying soup with pretty much anything. It is rich in plant protein, excellent source of fiber and a delicious way to add more beans and vegetables to your meals.
Servings: About 6 – 8
Prep Time: One Hour
Cooking Time: 25 minutes
Ingredients
For the Fenugreek-Chili Spice Mix:
1½ tbsp fenugreek seeds
15 dried red chilies
For the Sambar:
2 cups cooked adzuki beans (red chori), slightly mashed
3 cups mixed vegetables, chopped (yellow pumpkin, onion, sweet potato, or vegetables of your choice)
½ cup tamarind pulp
2 tbsp sambar powder
½ cup fresh grated coconut
2 tbsp oil
1–2 dried red chilies
1 tsp mustard seeds
Pinch of hing (asafoetida)
8–10 curry leaves (optional)
¼ tsp turmeric powder
1 tbsp fenugreek-chili spice mix
Salt to taste
Small piece of jaggery (optional)
4–6 cups water (adjust to desired consistency)
Fresh cilantro for garnish
Directions
Step 1: Prepare the spice mix. Dry roast the fenugreek seeds in a pan over medium heat until dark golden brown and fragrant.
Remove from the pan and set aside. Add the dried red chilies and roast for 1–2 minutes. Cool completely and grind both ingredients into a coarse powder. Store extra spice mix in an airtight container for future soups and curries.
Step 2: Cook the vegetables. Heat oil in a large pot. Add dried red chilies, mustard seeds, hing, and curry leaves. Once the mustard seeds begin to splutter, add turmeric and chopped vegetables. Stir in 1 tbsp of the fenugreek-chili spice mix. Add a little water and cook until the vegetables are tender.
Step 3: Add tamarind and beans. Add salt and tamarind pulp. Adjust water as needed and simmer for 3–4 minutes. Stir in the cooked adzuki beans and simmer for 5–10 minutes.
Step 4: Prepare the coconut mixture. Blend grated coconut, sambar powder, and a little water into a smooth paste.
Stir the paste into the simmering sambar. Add jaggery, if using. Simmer for another 2–3 minutes to allow the flavors to meld.
Step 5: Finish and serve. Garnish with fresh cilantro. Serve hot with brown rice, millet, quinoa, idli, dosa, or enjoy as a hearty soup.
Dietitian Tip: Soak adzuki beans overnight, drain, and freeze them in portions. This saves time and makes homemade bean dishes much easier to prepare.
