Kerala style sambar is one of the most demanded recipe 😛
There are 100s of sambar varieties. We usually make this one and love it. It goes well with rice, dosa, idli and even roti.
I didn’t use coconut is this recipe so it is very easy to make. Just boil dal with vegetables and tadka/ tempering.
Most importanly use good quality asafoetida (hing) and pearl onion ( small onion or sambar onion), because they give an authentic Kerala flavour.
Also, you can also do the tempering/tadka in coconut oil for the same. You can find these items in any south Indian store.
If you try this recipe and like it please share using #siniscollection .
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INGREDIENTS
- 1 cup toor dal
- 3 cup water
- 2 drumsticks cut lengthwise
- 1 small potato cubed
- 2 tomato cubed
- 2 ladyfinger / okra / bhindi
- 1 carrot cubed
- Lemon size tamarind
- 1/4 teaspoon turmeric
- 1 tablespoon red chilly powder
- 1 tablespoon coriander powder
- 4 small onion / pearl onion
- 1/4 teaspoon cumin powder
- 1/4 teaspoon roasted fenugreek powder
- Half teaspoon asafoetida
- 2 dried red chilly
- Salt to taste
- 1 spring of Curry leaves
- 2 tablespoon oil
PREPARATION
- Pressure cook dal with vegetables ( carrot, okra, potato, tomato and drumsticks ),turmeric, salt with three cups of water for 3-4 whistle.
- Keep it closed until the steam goes.
- Heat oil in a pan, splutter mustard seeds, asafoetida, dried red chillies, slicked small onion, curry leaves.
- Off the flame otherwise the spices may burn.
- Add all the spice powders ( red chilly powder, coriander powder, cumin powder and fenugreek powder). Alternatively, you can also add 2 tablespoons of sambar powder.
- Add the tadka to the cooked dal and bring it to boil.
- Finally add the tamarind pulp. Adjust salt and water.
- Serve hot with idli or rice.
Notes-
- You can pressure cook dal for 2 whistles and later cook vegetables by boiling in the same.
- Asafoetida and small onion/ pearl onion add to the flavour.
- Adjust the amount of tamarind according to your liking.