Tasty Palakkadan sambar with coconut
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Red gram(Thuvaraparippu) - 1 cup
- Drumsticks(cut into 2" pieces, Muringakkai) - 7 nos
- Tomato(cut into medium sized pieces) - 2 nos
- Onion(sliced) - 1 no
- Green chillies(sliced) - 2 nos
- Grated Coconut - 1 cup
- Turmeric powder - 1/2 tsp
- Chilly powder - 2 tsp
- Coriander powder - 2 tsp
- Asafoetida(Kayam) - 1 cm
- Black gram(Uzhunnuparippu) - 1 tsp
- Bengal gram(Kadalaparippu) - 1 tsp
- Fenugreek seeds(Uluva) - 1 tsp
- Tamarind(Puli) - 1 lemon
- Curry leaves - 20 nos
- Coriander leaves - 1/4 cup
- Mustard seeds - 1 tsp
- Dry red chillies(Kollamulaku) - 2 nos
- Oil - 6 tsp
- Salt(As reqd) -
Ingredients
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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.
- 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.
- When dal is half cooked, add drumsticks, onions and green chillies.
- 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.
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3 comments
This recipe is good…tasty sambar….but should I soak dhal overnight or for 2 hours?
Good one. Great!
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.