Each state in the South prepares sambar with a typical variation, adapted to its taste and environment. Kerala Sambar is different from the typical Sambar made in the other South Indian states. I made this sambhar without coconut. This is a simple recipe from my ‘Madappalli”. Enjoy
Tovar dhal ½ - 3/4 cup
Tamarind a small size
Turmeric powder ¼ Tsp.
Sambhar Powder 2 Tbsp.
Red chili powder ¼ Tsp.
Asafetida powder ¼ Tsp.
Salt to Taste.
Water As required
Chopped Okra 4 No.
Carrot 1 No.(Cubed)
Tomatoes 2 No. (Chopped)
Silted Green Chilies 3 No.
Chopped Bell Pepper (Capsicum) ¼ cup
Grated Ginger 1 Tbsp.
Curry leaves few
Coconut Oil 2 Tbtsp.
Mustard seeds 1 Tsp.
Broken Red chillies 2 No.
Curry leaves few
Coriander leaves few.
- Pressure cooks the dal with water & turmeric powder on high flame for 4 whistles. After that takeout from the cooker and mashed well and add enough water and blend it well.
- Now add the all vegetables and salt and let it cook for few more minutes.
- When the vegetables are half cooked add the tamarind water and let it cook till all vegetables are well cooked.
- Meanwhile heat oil in another pan and add the sambar powder and Asafetida powder. Fry it for a minute; make sure that it doesn't get burnt. Add some water to the powder and make a thick paste,
- Add this to the veggies and let it boil for 10 minutes in medium heat.
- Heat the coconut oil in a pan, crackle the mustard seed, after that add all seasonings fry it.
- Add this fried tempering into the cooking sambar. Remove from the fire.Decorate with coriander leaves.
- Now Sāmbhar is ready to serve.
- Serve hot with steamy rice, idlis and dosas.
See my other Sambhar Recipes :