Special Kerala-Style Sambar Recipe Video
The Onam Sambar is a typical dish that is made during Onam, a festival that is celebrated by the people of Kerala in India. The Onam Sambar is a very healthy lentil-vegetable stew that is served with either steamed rice, idli, dosa or vada. What distinguishes the Onam Sambar from the other Sambar varieties of South India is the addition of coconut oil while tempering.
Ingredients
Toor Dhal - 100 grams
Okra - 4, sliced into 1 inch bits
Ash gourd - 250 grams, chopped
Pumpkin - 200 grams, chopped
Yam - 150 grams, cubed into 1 inch pieces
Brinjal(Eggplant) - 2
Carrot - 2
Drumstick - 2, cut into 2 inch pieces
Potato - 1, large, cubed into 1 inch pieces
Coconut oil - as required
Mustard seeds - 25 grams
Curry leaves - 3 sprigs
Coriander leaves - 1 small bunch, chopped
Sambar powder - 3 tablespoons or as required
Salt - to taste
Turmeric powder - 1 1/2 teaspoons
Red chilli powder - 20 grams
Tomatoes - 3, cut into lengthwise juliennes
Onion - 3, large, cut into lengthwise juliennes
Green chillies - 4 to 5, long variety, slit in the middle
Asafoetida - 1/4 to 1/2 teaspoon
Fenugreek - 1 1/2 teaspoons
Garlic - 3 to 4 cloves
Tamarind - to taste
Water - 1/2 liter plus more
Directions
MAKING
1) Heat a large saucepan. Add 1/2 liter water. Put in dhal, salt, turmeric powder, onion and chillies. Bring to a boil, lower heat and simmer for 15 minutes.
2) Put in cut vegetables except tomatoes. Let them cook for about 5 minutes. You can cover the pan if you like.
3) Now, add in tomatoes, sambar powder, chilli powder and asafoetida. Continue to simmer for 15 more minutes.
4) In a bowl, mash tamarind flesh with some water. Strain through a sieve and make an extract. Add the extract to the vegetables in the saucepan. Add according to taste. Simmer for 2 more minutes.
5) Mix well and remove from heat.
6) Heat a frying pan. Add in coconut oil. When the oil reaches hazing point, add the garlic cloves, mustard seeds, fenugreek seeds and curry leaves. Temper for 1 minute. Do not let fenugreek seeds to brown, else they will turn bitter.
7) Pour the tempered ingredients over the stewed vegetables. Mix well.
SERVING
8) Sprinkle coriander leaves on top and serve with steamed rice or idlis.
TIPS
You can add more water to dilute the dish if you find it thick. A stronger flavor develops after 24 hours. You can refrigerate the dish for 3 to 4 days if you like.
1) Heat a large saucepan. Add 1/2 liter water. Put in dhal, salt, turmeric powder, onion and chillies. Bring to a boil, lower heat and simmer for 15 minutes.
2) Put in cut vegetables except tomatoes. Let them cook for about 5 minutes. You can cover the pan if you like.
3) Now, add in tomatoes, sambar powder, chilli powder and asafoetida. Continue to simmer for 15 more minutes.
4) In a bowl, mash tamarind flesh with some water. Strain through a sieve and make an extract. Add the extract to the vegetables in the saucepan. Add according to taste. Simmer for 2 more minutes.
5) Mix well and remove from heat.
6) Heat a frying pan. Add in coconut oil. When the oil reaches hazing point, add the garlic cloves, mustard seeds, fenugreek seeds and curry leaves. Temper for 1 minute. Do not let fenugreek seeds to brown, else they will turn bitter.
7) Pour the tempered ingredients over the stewed vegetables. Mix well.
SERVING
8) Sprinkle coriander leaves on top and serve with steamed rice or idlis.
TIPS
You can add more water to dilute the dish if you find it thick. A stronger flavor develops after 24 hours. You can refrigerate the dish for 3 to 4 days if you like.
Editors Review
Someone who is not from Kerala is sure to ask “What is so special about Kerala Sambar?” The answer you are likely to get from someone who is from Kerala is “It’s different from the from the typical Sambars made in the other South Indian states.” Well watch this recipe to learn how to make a traditional Kerala-style Sambar. It is not only a dish that you must have on your menu when preparing an authentic Kerala meal for festive occasions, it is also a great way to use up all the leftover vegetables in your rComments
Comments: 10 |
Add a Comment
Anonymous says :
great for Sunday breakfast
Posted on: 9 September 2011 - 9:59am
Anonymous says :
Sambar ....you can have it with anything you like .......roti, rice, dosa, idli,
Posted on: 8 September 2011 - 2:35pm
Anonymous says :
I love sambar and this is a really traditional one which will impress all my South Indian friends! Thanks
Posted on: 7 September 2011 - 8:11am
Anonymous says :
I cook sambar every other week but the sambar cooked during Onam has a different taste to it. Don't you agree?
Posted on: 7 September 2011 - 5:04am
healthy_food says :
wow..tasty recipe...surely going to try this weekend
Posted on: 7 September 2011 - 5:02am
aparna.priya says :
Hey CookeryShow, I always prepare sambhar on weekends but never ever thought of using yams and coconut oil in it... sometimes, yams cause itching in mouth. can you tell me how to use them to prevent those irritating itching...?
Posted on: 14 August 2009 - 9:45am
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