Name: Sambar - Kerala Style
Prep time: 30 min
Total time: 30 min
Ingredients: 1/3 cup Toor Dhal; 1 no Onion (big size); 1 no Tomato (Small size); 1 no Tamarind (Small size); 1/4 tsp Turmeric powder; 10 nos. Drumsticks; 2 nos Eggplant (Brinjal); 4 tsp Oil; 1/2 tsp Mustard seeds; 2 nos Red chillies (Broken into pieces); Cilantro (Few, coriander leaves); Curry leaves (Few); 1/4 tsp Asafoetida; Salt (To taste); 1/4 tsp Asafoetida; 1/2 tsp Fenugreek seeds; 1 tsp Jeera; 1 tbsp Coriander seeds; 8-9 nos Red Chillies; 3 tbsp Shredded Coconut

Sambar - Kerala Style

Kerala Style Sambar

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Prep Time 30

Total Time 30

Course Side Dish

Cuisine Kerala

Servings people

Ingredients

1/3 cup Toor Dhal
1 no Onion big size
1 no Tomato Small size
1 no Tamarind Small size
1/4 tsp Turmeric powder
10 nos. Drumsticks
2 nos Eggplant Brinjal
4 tsp Oil
1/2 tsp Mustard seeds
2 nos Red chillies Broken into pieces
Cilantro Few, coriander leaves
Curry leaves Few
1/4 tsp Asafoetida
Salt To taste

For Preparing Sambar Masala:

1/4 tsp Asafoetida
1/2 tsp Fenugreek seeds
1 tsp Jeera
1 tbsp Coriander seeds
8-9 nos Red Chillies
3 tbsp Shredded Coconut

Instructions

Pressure cook the dhal with the drumsticks adding 2 cup water for about 3 whistles.
Heat 1 tsp of oil in a pan and then add asafoetida & fenugreek seeds.
When it is slightly brown add jeera and Red Chillies.
When they turn dark red add coriander seeds and fry till slight brown.
Add the shredded coconut and fry till it is slightly brown.
Cool this and grind it into a fine paste with little water.
Cut the onions into thick chunks and the tomatoes into cube size.
Cut brinjal into cube sized pieces.
Put tamarind in 1 cup of water and extract the pulp .
In a deep pan, add the dhal with drumsticks, the cut vegetables and onions.
Add the tamarind pulp and then add the ground masala.
Add turmeric powder and salt to this and mix it with enough water (about 3/4 cup) so it is not too thick.
Add the cilantro to this and boil and after that simmer it until the raw smell goes and the veggies are cooked.
Heat 3 tsp oil in a small pan.
Add mustard and put curry leaves and broken red chillies when mustard crackles.
Add asafoetida to this and pour this mixture over the cooked sambar.
:-This goes good with rice, Idli dosa and pongal.