
Mindful Carbing
No Dal (Lentil) Low Carb Sambar & Coconut Chutney
Quintessential South Indian Staple without the carbs.

Sambar, also spelled sambhar or sambaar, is a lentil-based vegetable stew popular in the southern part of India and is cooked in a tamarind broth. In this recipe we have eliminated the lentil and tamarind and the result is just as delicious as the original version. Pair this versatile dish with your cauli "rice", or have the Sambar-Chutney combination with idli, dosa/crepe or vada/fritters and trust us, this will soon become your go to recipe.
Nutrition Information of Key Ingredients
For Sambar:

For Chutney:

*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients
SAMBAR - Serving Size 2
Prep Time: 7 mins Cook Time: 5-7 mins
Ingredients
Zucchini - 25 gms
Bottle Gourd: 25 gms
Tomatoes: 25 gms
Onions: 25 gms
Green Chili - 1 (Add more if you like it spicy)
Coriander Powder - 2 tsps
Hing - 1/4 tsp
Fresh Coconut - 2 tbsp
Curry Leaves: About 10 leaves
Coconut Oil - 1 tsp
Mustard Seeds: 1 tsp
Water - 1 and 1/2 cup
Salt to taste
Coriander/Cilantro - For Garnish
Method of preparation
Cut the veggies and keep aside
Grind the coconut and coriander powder and keep the paste aside
In a vessel, add the coconut oil and wait till hot
Add mustard seeds and wait till it stops sputtering
Add the cut veggies with the green chilies and saute for 1 minute on medium flame
Add water, curry leaves, hing, the coconut - coriander paste and bring to boil
Add salt to taste
Garnish with coriander/cilantro leaves
CHUTNEY - Serving Size: 2
Prep Time: 2 mins Cook Time: 3 mins
Ingredients
Coconut - 1/4 cup
Tomato - 1 small
For Tempering
Coconut Oil - 1 tsp
Red Chili - 2
Curry leaves - 5
Mustard Seeds - 1/2 tsp
Hing - 1/4 tsp
Method of Preparation
In a blender add coconut and tomato and blend well.
For the tempering, in a wok add the coconut oil, mustard seeds, red chilies, hing and curry leaves. Wait till it stops sputtering
Drizzle this over the coconut, tomato mixture
Alternatively, you can skip the Coriander/Dhania Powder and Use Sambhar Powder instead.