ABOUT Kerala Sambar RECIPE

Each state in South has its version of Sambar. You can make Sambar with or without coconut. This delicious Sambar comes from Malabar region with coconut and flavoured with coconut oil. Do not substitute coconut oil for any other oil

Ingredients Serving: 4

Toor Daal one third cup
Lemon sized Tamarind ball
2 cups cubed Vegetable (White pumpkin, yellow cucumber, brinjal, carrots, lady's finger etc)
4-5 Drumstick pieces cut lengthwise
1 chopped tomato
1 green chillies slit (optional)
1/2 tsp + 1/4 tsp turmeric
Salt to taste
3 tbsp chopped coriander leaves
For Masala
1/3 cup grated coconut
2 tsp urad dal
2 tbsp coconut oil
4-5 dry red chilli
1/4 tsp fenugreek seeds
3 tablespoon coriander seeds
1 tbsp chana dal
4 Shallots or 1/2 onion chopped
2 sprig curry leaves
For Seasoning
2 tsp coconut oil
1/4 tsp hing
1 sprig curry leaves
2 dry red chili
1 tsp mustard seeds

Instructions

SOAK TAMARIND IN WARM WATER FOR 45 MINUTES
CLEAN TOOR DAL. DISCARD THE WATER
IN PRESSURE COOKER, ADD DAL, TURMERIC AND WATER. PRESSURE COOK UNTIL DONE
MASH DAL. KEEP IT ASIDE
HEAT OIL IN A PAN, ADD DALS AND FENUGREEK SEEDS. SAUTE UNTIL BROWN
ADD CORIANDER SEEDS, DRY RED CHILLIES, SHALLOTS/ONION AND CURRY LEAVES. MIX
ADD COCONUT AND SAUTE UNTIL GOLDEN BROWN
ALLOW TO COOL COMPLETELY
PRESSURE COOK VEGETABLES FOR 1 WHISTLE WITH LITTLE WATER AND 1/4 TSP TURMERIC
GRIND COOLED MIXTURE WITH WATER TO SMOOTH PASTE
ADD DAL, TAMARIND WATER, GROUND PASTE, TOMATOES, SALT, BHENDI TO COOKED VEGETABLES
BRING TO BOIL, SIMMER AND COOK FOR 15-20 MINUTES
HEAT OIL IN A SMALL PAN. ADD HING AND SPLUTTER MUSTARD SEEDS
ADD DRY RED CHILLIES AND CURRY LEAVES. SAUTE FOR 2-3 SECOND
ADD CORIANDER LEAVES SEASONING TO SAMBAR. MIX WELL.
SERVE HOT

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