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Kerala Style Sambar
Kerala Style Sambar

Before you jump to Kerala Style Sambar recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to kerala style sambar recipe. To make kerala style sambar you need 25 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Kerala Style Sambar:
  1. Prepare small cup toor dal
  2. Prepare small purple brinjals cut in halves
  3. Provide small madrasi cucumber peeled and cubed
  4. Take Drumbsticks peeled and cut in 3-4" pieces
  5. Take chayote peeled and diced
  6. Provide small wedge white pumpkin peeled and cubed
  7. Provide large onion cut in cubes
  8. Get tomatoes cut in cubes
  9. Take Lemon sized tamarind ball
  10. Take salt or to taste
  11. Get water or as needed
  12. Provide Masala to be roasted:
  13. Provide coriander seeds
  14. Provide fenugreek seeds
  15. Use mustard seeds
  16. Use hing
  17. Get dry red chilies
  18. Provide fresh grated coconut
  19. You need Tempering—
  20. Take mustard seeds
  21. You need curry leaves
  22. You need dry red chilies
  23. Prepare fenugreek seeds
  24. Use hing (asafoedita)
  25. Use olive oil
Instructions to make Kerala Style Sambar:
  1. Wash dal and pressure cook till soft. Once pressure is gone, remove container of dal and churn it till it is smooth.
  2. Dry roast all ingredients under Masala except grated coconut till lightly browned. Add 3-4 drops oil and stir. Switch off gas.
  3. Add grated coconut and sauté till it's lightly colored. Cool and grind in mixer/food processor till fine powder is formed.
  4. Soak tamarind in warm water for 5-10 minutes and squeeze out the pulp discarding the pith.
  5. Take a deep pot and add dal to it. Add water according to sambar consistency (not too watery).
  6. Add the roasted masala to the dal and all the vegetables except drumbsticks.
  7. Boil drumbsticks separately.
  8. Bring the dal to a boil. Cover and cook till vegetables are done. Add tamarind pulp and cook for some more time till tamarind flavor is blended in the dal.
  9. Prepare the tempering. In another pan, heat oil. Add mustard seeds, hing, red chilies, and curry leaves. Sauté. Add fenugreek seeds. Stir for few seconds and add the tempering to the dal. Quickly place a lid as soon as the tempering is added to infuse flavors in the dal.
  10. Keep simmering on very low heat for additional 5-10 minutes on low heat. - Serve with idli/dosa/rice.

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