Kerala Sambar Recipe
- Dal (Toor Dal / തുവരപ്പരിപ്പ്) – ½ Cup
- Drumstick (മുരിങ്ങക്കായ്) – 1 No
- Tomato (തക്കാളി) – 1 No
- Potato (ഉരുളക്കിഴങ്ങ്) – 1 No
- Carrot – 1 No
- Brinjal (വഴുതനങ്ങ) – 1 No
- Okra / Lady’s finger (വെണ്ടയ്ക്ക) – 2 Nos
- Ivy gourd (കോവയ്ക്ക) – 4 Nos
- Cucumber (വെള്ളരിയ്ക്ക) – 100 gm
- Raw Plantain (Raw banana / നേന്ത്രക്കായ്) – ½ of one
- French Beans (Green beans / ബീന്സ്) – 3 Nos
- Green chilli (പച്ചമുളക്) – 4 Nos
- Onion (സവോള) – 1 No
- Turmeric powder (മഞ്ഞള്പൊടി) – 1 pinch
- Sambar powder (സാമ്പാര് പൊടി) – 3 Table spoon
- Asafoetida powder (കായം) – 1 Tea spoon
- Tamarind (പുളി) – Gooseberry (നെല്ലിക്ക) sized ball
- Coconut Oil (വെളിച്ചെണ്ണ) – 2 Table spoon
- Mustard seeds (കടുക്) – 1 Tea spoon
- Dry red chillies (വറ്റല് മുളക്) – 3 Nos
- Shallot (ചെറിയ ഉള്ളി) – 5 Nos
- Curry leaves (കറിവേപ്പില) – 2 Sprigs
- Water (വെള്ളം) – to cover the vegetables
- Salt (ഉപ്പ്) – to taste
- Wash dal and soak in water for minimum 20 minutes.
- In the meantime, wash the vegetables very well. Cut the drum sticks into 2 inch pieces and the other vegetables into medium size (cube shape) pieces. Slice shallots and slit green chillies length wise.
- Pressure cook dal and vegetables by adding turmeric powder, sambar powder (1 table spoon only), salt and enough water to cover the vegetables till you hear a whistle. Turn off the fire and wait till the pressure settles. (it usually takes more than 10 minutes)
- In the meantime, soak tamarind in ½ cup of water for 5 minutes. Squeeze and take the extract from it and keep aside.
- Heat remaining 2 table spoon sambar powder and asafoetida powder in a frying pan to avoid the raw taste.
- When the pressure settles, open the pressure cooker and heat it again by adding tamarind extract, asafoetida and sambar powder for 2 minutes on a medium flame. Taste for salt.
- Heat coconut oil in a pan and put mustard seeds. When it splutters, add shallots, dry red chillies & curry leaves and saute it. Add this to the prepared sambar.
- Kerala sambar is ready for serving. Transfer to the serving dish and garnish with coriander leaves if required.
2) Instead of onion, shallots (10 Nos – without slicing) can be added for the better taste.
3) If you don’t have sambar powder you can make it by mixing coriander powder (1¼ table spoon), kasmiri chilli powder (1¼ table spoon), turmeric powder (1 pinch), asafoetida powder (¾ tea spoon), fenugreek powder (1 pinch) and cumin powder (½ tea spoon).
Author: Shaan Geo
According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.