RAW Vegan South Indian Sambar with Fragrant Rice & Fruit Salsa
In response to all the requests on Facebook and the 60+ shares (THANK YOU) I’m happy to share my unique recipe with you today. I do get inspired when I go to my fridge and see a wide array of fresh, organic fruits and vegetables and one sure-fire way to help others transition from the ‘old world food paradigm’ is to tempt their tastebuds with herbs and spices. Curries are popular all around the world and there’s absolutely no reason why we can create deliciously tasting curry sauces which are UNCOOKED, GLUTEN FREE and a wonderful marinade for our veggies. I hope you enjoy creating these dishes in your own kitchen and would love to hear about your experiences.
- Coriander for Garnish
- 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
- 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
- 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.
- ½ a Thumb of Fresh Ginger
- Juice of 2 Limes or Lemons
- 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.
- Tsp Onion Powder
- Tsp Mustard Powder
- Pulse all the ingredients together to create a ‘rice-like’ consistency.
- Reserve some of the lemon juice for finishing.
- Garnish with red or green herbs/leaves, a grind of black pepper and the remaining lemon juice.
- Serve in a nice bowl.
- Combine the diced fruit in a prep bowl
- Add the lime juice
- Add the coconut
- Gently stir coconut through the fruit so that it sticks to each piece
- Spoon into separate serving bowl
Powered by Facebook Comments