Kerala Sambar Recipe
Kerala Sambar is different from the typical Sambars made in the other South Indian states. Kerala Sambar is made using a mixture of different vegetables whereas the other sambhar is made using a single vegetable.
It is an excellent curry with rice or with idli and dosa.
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Ingredients
| Mixed vegetables | 4 Cup (64 tbs), cut into medium sized pieces - 3-4 cups | |
| Sambar parippu/Tuvara parippu | 1⁄2 Cup (8 tbs) (sambar/toor dal) | |
| Sliced onion | 1 Medium | |
| Green chillies | 2 , slit | |
| Garlic pods | 5 | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Tamarind | 1 Large | |
| Chopped coriander leaves | 2 Teaspoon | |
| Red chili powder | 1 Teaspoon | |
| Coriander powder | 2 Teaspoon | |
| Sambhar powder | 3 Teaspoon | |
| Mustard seeds | 1⁄2 Teaspoon | |
| Red chillies | 3 | |
| Curry leaves | 1 Teaspoon | |
| Shallots/Pearl onions | 1⁄4 Cup (4 tbs), diced | |
| Asafoetida | 1 Pinch (kayam) | |
| Oil | 3 Tablespoon | |
| Water | 100 Milliliter | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 281 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 1.1 g5.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 181.2 mg7.6%
Total Carbohydrates 41 g13.6%
Dietary Fiber 8.1 g32.5%
Sugars 8.6 g
Protein 9 g18.9%
Vitamin A 47.2% Vitamin C 45.2%
Calcium 12.1% Iron 10.7%
*Based on a 2000 Calorie diet
Directions
1. Heat 1 tbsp of oil in a pressure cooker and saute the sliced onions, garlic and green chillies for 2 minutes.
2. Next add the diced vegetables and dal along with salt and 1/2 tsp turmeric powder and cover the pan and pressure cook on medium flame up to 2 whistles. (For pressure cooking, add enough water so as to cover the vegetables)
3. Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside.
4. When the dal and vegetables are done, remove the lid of the pressure cooker and add in the tamarind juice. Stir and simmer on low flame for some more time and add more salt if needed.
5. Add chopped coriander leaves and and sprinkle asafoetida powder and simmer for 2 more minutes. Remove from flame and keep aside.
6. Heat oil in a wok and allow mustard seeds to splutter.
7. Add shallots, red chillies and curry leaves and fry for a minute.
8. Mix in the sambar powder, coriander powder and chilly powder and fry for 2 minutes on low flame.
9. Now pour the sambar to the wok and mix well for a few minutes. Remove from flame and keep aside.
Sambar Masala is a mixture of the following:-
Red chilly powder, Coriander Powder, Cumin powder, Turmeric powder, Fenugreek powder
Visit my website http://malayali.me for more recipes !!!
2. Next add the diced vegetables and dal along with salt and 1/2 tsp turmeric powder and cover the pan and pressure cook on medium flame up to 2 whistles. (For pressure cooking, add enough water so as to cover the vegetables)
3. Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside.
4. When the dal and vegetables are done, remove the lid of the pressure cooker and add in the tamarind juice. Stir and simmer on low flame for some more time and add more salt if needed.
5. Add chopped coriander leaves and and sprinkle asafoetida powder and simmer for 2 more minutes. Remove from flame and keep aside.
6. Heat oil in a wok and allow mustard seeds to splutter.
7. Add shallots, red chillies and curry leaves and fry for a minute.
8. Mix in the sambar powder, coriander powder and chilly powder and fry for 2 minutes on low flame.
9. Now pour the sambar to the wok and mix well for a few minutes. Remove from flame and keep aside.
Sambar Masala is a mixture of the following:-
Red chilly powder, Coriander Powder, Cumin powder, Turmeric powder, Fenugreek powder
Visit my website http://malayali.me for more recipes !!!
Comments
Comments: 7 |
Add a Comment
sambar lover says :
I tried cooking sambar several times it never turned out well. All the recipes that I came across made it too complicated. Your recipe is much simpler and the way you way you add the fried masala at the end, is the key I think. The sambar was very tasty. I have made this 3 times already with different combinations of veggies( the first time I slightly over cooked them but it was still good!) I have tried it with brinjal, beans, taro, potato and even bitter gourd. Thanks for sharing.
Posted on: 31 July 2012 - 10:27pm
Samina Tapia says :
Hi sambar lover, you must try this one too, it is delicious and really easy to prepare. http://www.ifood.tv/recipe/tiffin-sambar-mung-dal-south-indian-lentils
Posted on: 2 August 2012 - 3:04am
Anonymous says :
can you show the picture of each ingredients?
because im a filipina who wants to try your dishes but if i will go to market and buy the stuffs, i dont know how it looks like. pls reply :-)
Posted on: 7 September 2009 - 4:51am
Anonymous says :
Hi there! Best would be you do a google search for images with the names given in the ingredients. I also do the same when I really have no clue how the ingredient looks like and in most cases it works just fine. Try this out, you would be able to get the pics of all ingredients you want to make this recipe! :)
Posted on: 7 September 2009 - 11:54pm
tanya3286 says :
very nice. we often had sambar at our place but the recipe needed to be revived. will try this very soon!! i love the flavor of sambar..its sooo refreshing :)
Posted on: 4 September 2009 - 7:00am
Sanghi says :
I cooked this sambar today. Excellent flavour while cooking itself. I was tempted to taste in middle, turned out well. Thanks for this wonderful kerela sambar.
Posted on: 28 October 2008 - 9:54pm
Chef
