Kerala sambar recipe, how to make Kerala sambar.

Kerala sambar recipe without any sambar powder is a quick and easy sambar best with idli or dosa. Food from Kerala like avial, sambar, olan, ginger pickle etc is served for feasts or sadyas especially for Vishu and Onam.

There are so many varieties of sambar in Kerala, like varutharacha sambar, sambar made with instant sambar powder etc. But this Kerala sambar recipe does not need any sambar powder; Kashmiri chilli powder, coriander, and turmeric powder is want you need along with dal, tamarind, vegetables and water. Bachelors and novice cooks will find this easy to make as all the ingredients are available in your pantry.

Kerala sambar video tutorial.

Other Recipes:
Avial Recipe
Olan
Ginger pickle
Mango pickle
Pazha Manga Curry

Kerala Sambar Recipe

PREP TIME: 10 mins    |  COOK TIME: 10 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Tur Dal: 3/4 cup
• Onion: 1, sliced
• Tomatoes: 2, sliced or chopped
• Carrots: 2, chopped
• Green chilies: 2, slit
• Brinjal: 1/4 piece
• Snakegourd: A small piece
• Drumsticks: 2
• Potato: 1, cubed
• Ladies finger: 4
• Coriander leaves: 3 sprigs
• Tamarind: Lemon size (to be soaked in little water and squeeze out)
• Kashmiri chilli powder: 3/4 tbsp
• Coriander powder: 2 tbsp
• Organic turmeric powder: 1/2 tsp
• Coconut oil: 1 1/2 tbsp
• Salt: 1 1/2 tsp or as needed
• FOR TADKA: A fat pinch of jeera, 1/2 tsp mustard seeds, 2 shallots or small onions, curry leaves, kayam or hing, whole red chilies (broken)
• Water: 2 - 3 cups

  METHOD:

1. Soak dal in water for about 10 minutes. Wash throughly and put it in a pressure cooker. Add in about 1 cup of water and a dash of coconut oil and 1/2 tsp turmeric powder. Cook for 2 whistles and then switch off the flame and allow the flame to release on its own.
2. While the dal is cooking, cut the vegetables.
3. Once the steam is released, open the cooker add in 2 1/2 cups water and give it a mix. Add salt. Add in kashmiri chilli powder and coriander powder.
4. Add in all the vegetables except the ladies finger and coriander leaves.
5. Pressure cook for 1 whistle and then release the steam with a spoon or place the cooker under running water.
6. Once the cooker is opened, add in the tamarind juice, ladies finger and chopped coriander leaves. Allow it to simmer for 2 minutes. If you need to add more water, you can at this stage. Check salt also.
7. FOR TADKA: Heat a tadka pan, add in coconut oil, add in jeera, mustard seeds, shallots, curry leaves, broken red chilies, hing (kayam-asafoitida). Give it a stir and then pour it over the sambar, cover with a plate so that the flavor does not release out.
8. Serve with rice, idli, or dosa.

NOTES

• Adjust water and salt accordingly. Adding a pinch of fenugreek powder will give a nice flavor or you can add a pinch of fenugreek seeds while giving tadka.
• You can also add taro, yam etc to sambar.
• Divide the coconut oil for tadka and a dash for the dal.

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