Name: Kerala Style Sambar
Prep time: 30 min
Total time: 30 min
Ingredients: 1 cup Red gram (Thuvaraparippu); 7 nos Drumsticks (cut into 2" pieces, Muringakkai); 2 nos Tomato (cut into medium sized pieces); 1 no Onion (sliced); 2 nos Green chillies (sliced); 1 cup Grated coconut; 1/2 tsp Turmeric powder; 2 tsp Chilly powder; 2 tsp Coriander powder; 1 cm Asafoetida (Kayam); 1 tsp Black gram (Uzhunnuparippu); 1 tsp Bengal gram (Kadalaparippu); 1 tsp Fenugreek seeds (Uluva); 1 lemon Tamarind (Puli); 20 nos Curry leaves; 1/4 cup Coriander leaves; 1 tsp Mustard seeds; 2 nos Dry red chillies (Kollamulaku); 6 tsp Oil; Salt (As reqd)

Kerala Style Sambar

By vanisatish

• March 14, 2006

Kerala Style Sambar

Tasty Palakkadan sambar with coconut

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1 cup Red gram Thuvaraparippu
7 nos Drumsticks cut into 2" pieces, Muringakkai
2 nos Tomato cut into medium sized pieces
1 no Onion sliced
2 nos Green chillies sliced
1 cup Grated coconut
1/2 tsp Turmeric powder
2 tsp Chilly powder
2 tsp Coriander powder
1 cm Asafoetida Kayam
1 tsp Black gram Uzhunnuparippu
1 tsp Bengal gram Kadalaparippu
1 tsp Fenugreek seeds Uluva
1 lemon Tamarind Puli
20 nos Curry leaves
1/4 cup Coriander leaves
1 tsp Mustard seeds
2 nos Dry red chillies Kollamulaku
6 tsp Oil
Salt As reqd

Instructions

Soak Thuvaraparippu overnight or for 2 hrs in hot water.
Heat 1 tsp of oil in a fry pan.
Fry asafoetida cube, till it turns brown. Remove it from oil.
Add 1 more tsp of oil into the pan.
Add bengal gram, black gram, fenugreek seeds and 10 curry leaves into it.
Add coconut, into the gram mix and stirr well careful not to burn the grams, till coconut turns golden brown. Remove it from the pan.
Into the same pan add coriander powder and then chilli powder. Reduce the flame and stirr until the raw smell leaves, carefully not to burn the powders. Grind the fried coconut and powders into a fine paste.
Heat 2 tsp of oil in the pan.
Fry onions and green chillies, till the raw smell leaves.
Boil dal with turmeric and tomato.
When dal is half cooked, add drumsticks, onions and green chillies.
Soak tamarind in a cup of water and filter.
Add the ground coconut paste and tamarind to the dal mixture.
Allow it to boil well.
Add salt to taste.
Heat 2 tsp of oil in another fry pan.
Splutter mustard seeds and saute dry chillies and rest of the curry leaves.
Add the above seasoning into the cooked sambar.
Add finely chopped coriander leaves and mix well.
:- Serve hot with rice, idli or dosa.

Tried this recipe?Let us know how it was!

Response (3)

R

Rema May 9, 2006

This recipe is good…tasty sambar….but should I soak dhal overnight or for 2 hours?

S

SN March 29, 2007

Good one. Great!

P

Priya April 13, 2006

Your Sambar recipe is too good !! I finally succeeded in making good sambar after I read your recipe. Thanks a lot and keep posting excellent recipes like this.