Name: Kerala Sambhar | Sambar
Prep time: 30 min
Total time: 30 min
Ingredients: 250 g Red gram (Thuvaraparippu); 100 g Onion; 100 g Potato; 50 g Small onions (Kunjulli); 4 nos Lady's finger (Vendakka); 3 nos Drumsticks (Muringakkai); 2 nos Tomato; 100 g Ash gourd (Kumbalanga); 4 nos Green chillies; 1/4 tsp Turmeric powder; Asafoetida (A small piece, Kayam); Tamarind (soaked in water, Puli); Salt (As reqd); 50 g Coriander seeds; 25 g Dry red chillies (Kollamulaku); 10 g Fenugreek seeds (Uluva); Coriander leaves (for garnishing); 2 tbsp Coconut oil; 1 tsp Mustard seeds; 2 nos Dry red chillies; 5 nos Small onions (kunjulli); Curry leaves (A few)

Kerala Sambhar | Sambar

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 mins

Total Time 30 mins

Cuisine Kerala

Servings people

Ingredients

250 g Red gram Thuvaraparippu
100 g Onion
100 g Potato
50 g Small onions Kunjulli
4 nos Lady's finger Vendakka
3 nos Drumsticks Muringakkai
2 nos Tomato
100 g Ash gourd Kumbalanga
4 nos Green chillies
1/4 tsp Turmeric powder
Asafoetida A small piece, Kayam
Tamarind soaked in water, Puli
Salt As reqd
50 g Coriander seeds
25 g Dry red chillies Kollamulaku
10 g Fenugreek seeds Uluva
Coriander leaves (for garnishing)

For seasoning:-

2 tbsp Coconut oil
1 tsp Mustard seeds
2 nos Dry red chillies
5 nos Small onions kunjulli
Curry leaves A few

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.

Notes

You can explore this dish Tiffin Sambar
You can also visit Spicy Sambar

Tried this recipe?Let us know how it was!

Response (6)

M

Magz January 3, 2008

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

j

janu May 23, 2007

Excellent!!! really good.

s

sibi jacob July 1, 2008

gud one…bt its time consuming

s

shreya September 20, 2009

Great recipe…i was looking for a sambar recipe without coconut in it….and i found one…nice one..thanks Rugmini…..


Load more replies (2)
S

Suja April 18, 2011

Thank You for this recipe. Tasted like my moms and grandmas preparation.

m

meera April 12, 2007

wow!!!!!!!!!!!suprb every one shd try this one