RAW Vegan South Indian Sambal

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.

South Indian Vegetable Sambar with Fragrant Cauli Rice & Fruit Salsa
Prep time
Total time
A delightfully exotic taste sensation using the aromatic qualities of a South Indian curry blend
Recipe type: Main
Cuisine: RAW Vegan
Serves: 4
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.

Please feel free to leave a comment or ask a question in the box below.  I’m here to help you!

Raw Food Chef, Digestive Health Specialist, Scott Mathias, scottmathiasraw, iLifefoods, gluten-free desserts, dairy-free desserts, gluten-free, dairy-free
Scott Mathias CHHC.AADP
I‘m a Digestive Health Specialist, Nutritional Cuisine Alchemist and Author living in beautiful Noosa, Australia and teaching globally.  At 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder. I founded iLifeFoods.com, a 100% pure Australian Digestive Health and Plant Protein Company, and proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. I am also the Author of ‘Understanding The Divine Gut’ and the upcoming ‘ Let’s Eat RAW ‘ recipe book. Do join me in knowing more. I am here to help you find your personal freedom. – See more at: https://scottmathiasraw.com



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