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Before you jump to Kerala Style Sambar recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to kerala style sambar recipe. To cook kerala style sambar you need 25 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Kerala Style Sambar:
- Provide small cup toor dal
- Get small purple brinjals cut in halves
- Get small madrasi cucumber peeled and cubed
- Provide Drumbsticks peeled and cut in 3-4" pieces
- Use chayote peeled and diced
- Use small wedge white pumpkin peeled and cubed
- Take large onion cut in cubes
- You need tomatoes cut in cubes
- Use Lemon sized tamarind ball
- Prepare salt or to taste
- Take water or as needed
- Provide Masala to be roasted:
- Provide coriander seeds
- Use fenugreek seeds
- Prepare mustard seeds
- Provide hing
- You need dry red chilies
- You need fresh grated coconut
- Take Tempering—
- You need mustard seeds
- Get curry leaves
- Prepare dry red chilies
- Provide fenugreek seeds
- Prepare hing (asafoedita)
- Prepare olive oil
Steps to make Kerala Style Sambar:
- Wash dal and pressure cook till soft. Once pressure is gone, remove container of dal and churn it till it is smooth.
- Dry roast all ingredients under Masala except grated coconut till lightly browned. Add 3-4 drops oil and stir. Switch off gas.
- Add grated coconut and sauté till it's lightly colored. Cool and grind in mixer/food processor till fine powder is formed.
- Soak tamarind in warm water for 5-10 minutes and squeeze out the pulp discarding the pith.
- Take a deep pot and add dal to it. Add water according to sambar consistency (not too watery).
- Add the roasted masala to the dal and all the vegetables except drumbsticks.
- Boil drumbsticks separately.
- Bring the dal to a boil. Cover and cook till vegetables are done. Add tamarind pulp and cook for some more time till tamarind flavor is blended in the dal.
- Prepare the tempering. In another pan, heat oil. Add mustard seeds, hing, red chilies, and curry leaves. Sauté. Add fenugreek seeds. Stir for few seconds and add the tempering to the dal. Quickly place a lid as soon as the tempering is added to infuse flavors in the dal.
- Keep simmering on very low heat for additional 5-10 minutes on low heat. - Serve with idli/dosa/rice.
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