Sambar is a must-have part in any South Indian veg meal. There are many varieties of sambar and recipes varying from region to region. Each recipe is based on the speciality of that particular region.
This is a Kerala sambar recipe, which is a must accompaniment in Onam Sadhya. Sadhya is a traditional Onam meal with a variety of vegetarian preparation. The very look of it we can make out it is a Kerala sambar, a dark yellow thick gravy, tempered with curry leaves and red chillies.
Kerala Sambar Recipe
In this Kerala sambar recipe, I have used beans, carrot, ladies finger and drumstick. All the ingredients for the sambar are well roasted separately. Since some of the ingredients take more time in roasting and some take lesser time. Accordingly, I have combined it and done the roasting, especially the coconut I have roasted till it becomes Brown. The roasted coconut along with The other roasted ingredients ground together gives very good flavour to the sambar.
I have used asafoetida or hing both while grinding and for tempering. Once the dal is cooked along with the tamarind juice, tomatoes, shallots. Do not forget to smash it thoroughly which is one of the important steps.
Finally, the tempering made with coconut oil to give a good finish to this Kerala special sambar. Serve it with boiled rice accompanied with toran.
The blend of Daals veggies and the ground roasted masala with the tempering of coconut oil is lip-smacking. Serve it with the steaming boiled rice.
Kerala Sambar | Aromatic Tasty Sambar
Course: SambarCuisine: IndianDifficulty: Medium6
servings15
minutes30
minutesThis Kerala sambar is aromatic and tasty. Commonly prepared during Onam and other festivals.
Ingredients
- For dry roasting and grinding
3 tsp coriander
1 1/2 tsp Channa Dal
1 tsp urad dal
1/4 tsp Methi
6 Shallots ( or 2 small onions)
1 Spring curry leaves
2 Red chillies
1/3 cup coconut
1 tsp Hing
- Other ingredients
1 cup toor dal
2 Tomatoes
8 Shallots ( or 2 small onions)
1/2 tsp Turmeric powder
1 Lemon size tamarind soaked in water
Coriander leaves
- For tempering
2 Springs curry leaves
1/2 tsp hing
1/2 tsp mustard
2 Red chillies
2 Tbsp coconut oil
- Mixed vegetables
2 cups of any mixed vegetables like, drumstick, carrots, beans, radish, turnips, field marrow (southekai)
Directions
- First, dry roast shallots, coriander and red chillies till the shallots are browned. Keep it aside.
- Next dry roast the coconut till it becomes Brown.
- Fry urad dal, chana dal and methi till it becomes Brown.
- Fry curry leaves
- Grind All the above-fried ingredients and hing to a paste.
- Cook Dal, tomatoes, shallots, tamarind water, coriander leaves, turmeric powder, salt and 2 cups of water for 2 whistles in a cooker. When the steam is released mash the dal.
- Add the vegetable, 2 cups water and cook for 1 whistle
- Add the ground paste to the cooked vegetable.
- Heat oil in a seasoning pan add mustard Curry leaves red chilli and add it to the Dal.
