Ventiye Sambar

Colocasia Stem Sambar / Ventiye Sambar is a delicious gravy dish made with colocasia stems adding colocasia leaves, masoor dal, hog plums and hing powder, goes well with rice.Colocasia stem is called Venti in Konkani.Colocasia Stem Sambar recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Ventiye Sambar / Colocasia Stem Sambar.

Ingredients:-

Colocasia Stems with Leaves. -15 (tender)
Masoor dal or Toor dal.           -1/2 cup
Hog plum (Ambade).               -3
Sambar powder.                       -3 tbsp

For Seasoning:-

Coconut oil.     - 2tsp
Mustard seeds. -1tsp
Cumin seeds.    -1/2tsp
Curry leaves.    -1 spring
Hing powder.    -1/2tsp

Instructions:-

1). Seperate the colocasia stems and leaves. Remove the outer fiber of the colocasia stems and chop into small pieces. Wash the chopped colocasia stems 2 to 3 times in water. Drain water completely and keep aside.

chopped Colocasia stems (Venti)

2). Clean and devein the colocasia leaves and wash thoroughly in water. Drain water completely and chop the colocasia leaves into small pieces and keep aside.

chopped Colocasia leaves

3). Wash and gently crush the hog plums and keep aside.

4). Wash and pressure cook masoor dal along with chopped colocasia stems, chopped colocasia leaves and crushed hog plums for 2 whistles adding sufficient water and keep aside.

Method:-

1). In a wide cooking kadai add the pressure cooked masoor dal, colocasia stems, colocasia leaves and hog plums. Add required salt and 1 and 1/2 cup of water into the kadai. Boil and cook for 2 minutes on low flame.

2). Add sambar powder and mix with the cooked ingredients in the cooking kadai.

3). Boil the gravy and cook for 3 minutes on low flame and switch off the flame.

4). Heat 2tsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves and hing powder into the pan. Saute well for a second and switch off the flame.

5). Pour the above seasoning into the sambar in the cooking kadai and mix well.

6). Transfer the Colocasia Stem Sambar / Ventiye Sambar to a serving bowl.

A tasty and delicious Ventiye Sambar / Colocasia Stem Sambar is ready to serve with rice.