Sambar – Kerala Style

by SnehaVenu
Kerala Style Sambar
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Tuar Dhal - 1/3 cup
  • Onion(big size) - 1 no
  • Tomatoes(small size) - 1 no
  • Tamarind(small size) - 1 no
  • Turmeric powder - 1/4 tsp
  • Drumsticks - 10 -
  • Eggplant(brinjal) - 2 nos
  • Oil - 4 tsp
  • Mustard - 1/2 tsp
  • Red chillies(broken into pieces) - 2 nos
  • cilantro(a few, coriander leaves) -
  • Curry leaves(a few) -
  • Asafoetida - 1/4 tsp
  • Salt(to taste) -
For Masala:
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Tuar Dhal - 1/3 cup
  • Onion(big size) - 1 no
  • Tomatoes(small size) - 1 no
  • Tamarind(small size) - 1 no
  • Turmeric powder - 1/4 tsp
  • Drumsticks - 10 -
  • Eggplant(brinjal) - 2 nos
  • Oil - 4 tsp
  • Mustard - 1/2 tsp
  • Red chillies(broken into pieces) - 2 nos
  • cilantro(a few, coriander leaves) -
  • Curry leaves(a few) -
  • Asafoetida - 1/4 tsp
  • Salt(to taste) -
For Masala:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Pressure cook the dhal with the drumsticks for about 3 whistles.
  2. Heat 1 tsp of oil in a pan and then add asafoetida & fenugreek seeds.
  3. When it is slightly brown add jeera and Red Chillies.
  4. When they turn dark red add coriander seeds and fry till slight brown.
  5. Add the shredded coconut and fry till it is slightly brown.
  6. Cool this and grind it into a fine paste with little water.
  7. Cut the onions into thick chunks and the tomatoes into cube size.
  8. Cut brinjal into cube size pieces.
  9. Put tamarind in 1 cup of water and extract the pulp .
  10. In a deep pan add the dhal with drumsticks, the cut vegetables and onions.
  11. Add the tamarind pulp and then add the masala.
  12. Add turmeric powder and salt to this and mix it with enough water (about 3/4 cup) so it is not too thick.
  13. Add the cilantro to this and boil and after that simmer it until the raw smell goes and the veggies are cooked.
  14. Heat 3 tsp oil in a small pan.
  15. Add mustard and put curry leaves and broken red chillies when mustard crackles.
  16. Add asafoetida to this and pour this mixture over the cooked sambar.
  17. :-This goes good with rice, Idli dosa and pongal.
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1 comment

curryadmin
June 17, 2012 - 5:03 am

Good recipe..

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