South Indian Vegetable Sambar with Fragrant Cauli Rice & Fruit Salsa
Cuisine: RAW Vegan
Author: Scott Mathias
Prep time: 15 mins
Total time: 15 mins
A delightfully exotic taste sensation using the aromatic qualities of a South Indian curry blend
Chop the following into ½ bite size and vary quantities to meet your needs.
  • Cauliflower
  • Broccoli
  • Zucchini
  • Leeks
  • Tomato
  • Coriander for Garnish
Place the above in a prep bowl except for the garnish.
For the Cauli Rice
  • ½ Cauliflower
  • A Good Clutch of Mint
  • 1 Red or Green Chilli
  • Juice from 1 Large Lemon
  • Splash of Macadamia Oil
  • S&P for seasoning
For the Fruit Salsa
  • ½ Ripe Red Paw Paw – diced into medium bite-size pieces
  • 2 Firm Mangoes – diced into medium bite-size pieces
  • 2 Dsp. Organic Desiccated Coconut
  • Juice of 1 Small Lime
  • S&P to taste
In your personal blender mix the following:
  1. Can of Nakula Coconut Cream or Milk. If it’s mildly solidified then warm the can in warm water or 10 minutes in the dehydrator. Shake before opening.
  2. ½ a Thumb of Fresh Ginger
  3. Juice of 2 Limes or Lemons
  4. Dsp South Indian Sambar Curry Powder – a blend of Coriander Seed, Besan Flour, Cumin Seed, Black Pepper, Mustard Seed, Turmeric, Fenugreek Seed, Amchur, Mild Chilli, Salt, Cinnamon, Dried Curry Leaves and Asafoetida. If you cannot make or find this blend then find a curry powder that you like.
  5. Tsp Onion Powder
  6. Tsp Mustard Powder
  7. S&P
Blend all the above ingredients and pour over your prepared vegetables. Let vegetables sit for 2-3 hours in your prep bowl before transferring to your serving dish and garnish
For the Cauli Rice
  1. Pulse all the ingredients together to create a ‘rice-like’ consistency.
  2. Reserve some of the lemon juice for finishing.
  3. Garnish with red or green herbs/leaves, a grind of black pepper and the remaining lemon juice.
  4. Serve in a nice bowl.
For the Fruit Salsa
  1. Combine the diced fruit in a prep bowl
  2. Add the lime juice
  3. Add the coconut
  4. Gently stir coconut through the fruit so that it sticks to each piece
  5. Spoon into separate serving bowl
The bowl of Vegetable Curry, Rice and Fruit Salsa make a great picture and talking point with friends and family alike.
Recipe by Scott Mathias Raw at