Kerala Sambhar / Sambar is a delicious lentil rich vegetable stew prepared in an authentic traditional style. This can be cooked with lots of vegetables or you can also limit the addition of veggies as per requirement. It is a unique and tasty dish cooked with the tangy flavor of tamarind and very minimal oil. The veggies enhance the nutritive index and the dish is irresistible when served hot with idli, dosa and rice. This is uaually served with rice makes a wholesome nutrition rich meal. Lentils form the base of sambar. Usually it’s made with toor dal (split pigeon peas lentil) but can also be made by mixing moong and toor dal or masoor (red lentils) and toor dal. You can explore a well illustrated dish here that can be easily prepared at home.
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Red gram(Thuvaraparippu) - 250 g
- Onion - 100 g
- Potato - 100 g
- Small onions(Kunjulli) - 50 g
- Lady's finger(Vendakka) - 4 nos
- Drumsticks(Muringakkai) - 3 nos
- Tomato - 2 nos
- Ash gourd(Kumbalanga) - 100 g
- Green chillies - 4 nos
- Turmeric powder - 1/4 tsp
- Asafoetida(A small piece, Kayam) -
- Tamarind(soaked in water, Puli) -
- Salt(As reqd) -
- Coriander seeds - 50 g
- Dry red chillies(Kollamulaku) - 25 g
- Fenugreek seeds(Uluva) - 10 g
- Coriander leaves (for garnishing) -
For seasoning:-
- Coconut oil - 2 tbsp
- Mustard seeds - 1 tsp
- Dry red chillies - 2 nos
- Small onions(kunjulli) - 5 nos
- Curry leaves(A few) -
Ingredients
For seasoning:-
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Instructions
- For preparing , first heat up a pressure cooker.
- Add the cleaned red gram along with chopped onions and small onions.
- Pressure cook upto 2 whistles.
- Place the chopped vegetables along with salt and turmeric powder in a vessel and allow it to cook.
- When it is half done, add the chopped lady¦s fingers, chopped tomatoes and slit green chillies and cook again.
- When done, add the tamarind extract and mix well.
- Add the cooked dhal mixture and mix again.
- Allow it to boil.
- Meanwhile, heat 1 tbsp of oil in a pan or a kadai.
- Add the asafoetida piece and fry it well. Keep it aside.
- Add fenugreek seeds, coriander seeds, dry red chillies and a few curry leaves and fry.
- :- Make sure it doesn't get fried too much.
- Allow it to cool and grind it to a powder in a mixer grinder.
- Add it to the boiling sambhar and mix well.
- Add a little coriander leaves too at this stage. (optional)
- Simmer for a while and when it starts to thicken, remove from the flame.
- Heat oil in a small pan.
- Splutter mustard seeds and saute dry red chillies, curry leaves and finely chopped small onions.
- Add the above seasoning into the sambhar and mix well.
- Add chopped coriander leaves and mix well again.
- :- You can adjust the quantity of asafoetida and coriander leaves according to your taste.
- It is ready.
Recipe Notes
You can explore this dish Tiffin Sambar
You can also visit Spicy Sambar
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6 comments
Very Good! We all know how common is Sambhar in south India but nobody takes much care on how it can be better prepared. I appreciate you to have taken time and put the method down nice & simple. Though I havent tried your recipe yet I can sense that its going to be a treat!. Thank you.
Cheers
Excellent!!! really good.
gud one…bt its time consuming
Great recipe…i was looking for a sambar recipe without coconut in it….and i found one…nice one..thanks Rugmini…..
Thank You for this recipe. Tasted like my moms and grandmas preparation.
wow!!!!!!!!!!!suprb every one shd try this one