Kerala Style Sambar Recipe

Step 1: Pressure Cook Dal

In a pressure cooker, add the washed Toor Dal and 2 cups of water. Pressure cook for one whistle until the dal is perfectly cooked.

Step 2: Roast Coriander Seeds

Heat a pan and add 1/2 teaspoon of coconut oil. Add coriander seeds and sauté for 1 minute on low to medium flame until they are slightly roasted. Remove from the flame and keep aside.

Step 3: Roast Fenugreek Seeds, Coconut, and Curry Leaves

In the same pan, add another 1/2 teaspoon of coconut oil. Add fenugreek seeds and sauté for a few seconds until they slightly change color. Then, add grated coconut and curry leaves. Fry for about 3-4 minutes on medium flame until the coconut turns golden brown in color.

Step 4: Grind Spices and Coconut

In a blender, add the roasted coriander seeds, the roasted coconut mixture, cumin seeds, and enough water. Grind to a smooth paste.

Step 5: Season the Dal

Remove the cover from the pressure cooker. To the cooked dal, add turmeric powder, red chilli powder, and salt. Stir well and let it come to a boil.

Step 6: Add Vegetables and Cook

Add the chopped drumsticks, carrots, lady's finger, red onions, and tomatoes to the boiling dal. Mix well, cover, and cook the vegetables until tender but not overcooked.

Step 7: Incorporate Tamarind Paste

Add the tamarind paste to the sambar and cook for a minute, allowing the flavors to meld.

Step 8: Add Coconut Paste and Simmer

Add the ground coconut paste and 2 cups of water to the sambar. Mix well and let it come to a good boil, ensuring all ingredients are well combined.

Step 9: Final Seasoning

Add sugar and fresh curry leaves to the curry. Let it come to a good boil once more.

Step 10: Garnish with Cilantro

Add chopped cilantro leaves to the sambar and turn off the flame.

Step 11: Prepare Tempering

Heat a separate small pan and add 1 teaspoon of coconut oil. Add mustard seeds and let them splutter.

Step 12: Add Dry Red Chillies to Tempering

Once the mustard seeds splutter, add the dry red chillies and sauté for a few seconds until fragrant.

Step 13: Add Tempering to Sambar

Pour the prepared tempering over the sambar. Mix gently and serve hot.

• Do not overcook the vegetables to maintain their texture.

• If the tomatoes used are sour, adjust the amount of tamarind paste accordingly to balance the tanginess.

• Sambar tends to thicken as it cools, so add water as needed to achieve your desired consistency.