Kerala Sambar
Ingredients
- 2 Potatoes (Diced)
- 2 Onion (Sliced)
- 1 Drumstick
- 3 Ladies finger
- 2 Tomatos (Sliced)
- 1/2 cup Cucumber / Ash gourd
- 1 Brinjal / Aubergines
- Curry leaves a handful
- 4 Green Chillies
- 1/3 cup Coriander seeds
- 3/4 cup Toor dal
- 1 teaspoon Fenugreek
- 1/4 teaspoon Hing / Asafoetida powder
- 10 Dry Red chillies
- 1 Gooseberry size Tamarind
- Salt and Oil as required
- 1 teaspoon Mustard Seeds
- 1/4 teaspoon Turmeric powder
Instructions
- 1 First of all, boil toor dal in a pressure cooker until soft. Set it aside.
- 2
In a pan, heat a teaspoon of oil and add coriander seeds, fenugreek seeds, dry red chillies, and a few curry leaves. Roast until the fenugreek turns light brown.- 3
Grind the roasted spices into a thick paste using the required amount of water. Set aside.- 4
In a thick-bottomed pot, add all the chopped vegetables (except tomato and ladies finger).- 5
Add turmeric powder and cook the vegetables until they begin to soften.- 6
Add salt and mix well.- 7
Now, add the tomato and ladies finger, and cook for a few more minutes.- 8
Add tamarind juice and the cooked toor dal, mix well, and allow it to boil for a few minutes.- 9
Add the ground masala paste and stir to combine.- 10
Sprinkle a little asafoetida (hing) powder and mix.- 11
In a small pan, heat oil for tempering. Add mustard seeds, dry red chillies, and curry leaves. When the mustard seeds start to crackle, pour the seasoning into the sambar.- 12
Your flavorful Sambar is ready! Best served with Dosa, Idli, Rice, or Appam. - 2
