Kerala Style Sambar…. Sambar was one of the very few South Indian dishes we associated with South Indian food while growing up. After I got married and came to Bangalore, I was exposed to a vast variety of dishes that I have never heard of. But as if that was not enough, I got to know that each state has their own speciality food and although Sambar is common in all the states, the taste and the method of making it varies significantly. As a North Indian who loves her share of Dosa, Idli, Sambar and Curry Leaves Coconut Chutney, I grew up on a recipe which my mom followed but it can not be categorised into any of the traditional recipes to make Sambar. It tastes delicious though, let me tell you. Will very soon share the North Indian version of Sambar with you all but for now, It’s time for some Kerala Style Sambar.
I am just in love with the Kerala style of making Sambar. The freshly ground spices and coconut masala gives it a very different flavor which is very robust, coconutty and earthy and it is undoubtedly my favourite. After talking to few of my Keralite friends and doing my research on the internet, I have come up with a recipe which is lipsmackingly good. Here is how I made it.
Kerala Style Sambar
Kerala Style Sambar / Varutharacha Sambar | Onam Sadya Recipe
- Tuvar dal - 1 cup
- Water - 4 cups
- Turmeric powder - 1 tsp
- Salt to taste
- Vegetables - 4 cups I used carrots, drum stick, potato, brinjal and pumpkin
- Tomato - 1 cup Chopped
- Tamarind - lemon sized ball
- For the sambhar Masala
- Coconut oil - 3 tbsp
- Chana dal - 2 tsp
- Urad dal - 2 tsp
- Fenugreek seeds - 1 tsp
- Whole coriander - 2 tbsp
- Dry red chilies - 5-6
- Heeng - 1/2 tsp
- Onion - 1 cup Sliced
- Curry leaves - 15-20
- Grated coconut - 1/2 cup
- For the Tadka
- Coconut oil - 2 tbsp
- Mustard seeds - 1 tsp
- Dry red chilies - 3-4
- Curry leaves - 10-12
- Soak tamarind in a cup of water.
- Wash the dal and add it in a pressure cooker along with 4 cups of water, salt and turmeric powder.
- Pressure cook till done.
- Let the pressure release.
- Open the lid of the cooker and add the chopped vegetables and tomatoes and again pressure cook for a whistle.
- Remove from heat and let the pressure release.
- Mean while, heat coconut oil in a pan.
- Once the oil is hot, add chana dal and urad dal and fry till they turn golden brown.
- Add fenugreek seeds, whole coriander, dry red chilies, heeng, onion and curry leaves and fry for 2-3 minutes.
- Add grated coconut and fry for another 2-3 minutes.
- Remove the pan from heat and let the masala cool for a while.
- Once the masala is cooled, grind it to make a smooth paste.
- Use little water if required.
- Add the masala in the dal.
- Squeeze the tamarind and strain it.
- Add the tamarind water in the cooked dal.
- Mix well.
- Cook the Sambhar for 2-3 minutes.
- For the tadka, heat coconut oil in pan.
- Once the oil is hot, add mustard seeds, dry red chilies and curry leaves and fry for a few seconds.
- Pour the tadka over Sambhar.
- Serve hot with rice.