Kerala Style Sambar Recipe
Main Ingredients
For Grinding
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
Roast Coriander Seeds
Heat a pan and add 1/2 teaspoon of coconut oil. Add coriander seeds and for on low to medium flame until they are slightly roasted. Remove from the flame and keep aside.
Roast Fenugreek Seeds, Coconut, and Curry Leaves
In the same pan, add another 1/2 teaspoon of coconut oil. Add fenugreek seeds and for a few seconds until they slightly change color. Then, add grated coconut and curry leaves. Fry for about on medium flame until the coconut turns golden brown in color.
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.
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.
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.
Incorporate Tamarind Paste
Add the tamarind paste to the sambar and cook for a minute, allowing the flavors to meld.
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.
Final Seasoning
Add sugar and fresh curry leaves to the curry. Let it come to a good boil once more.
Garnish with Cilantro
Add chopped cilantro leaves to the sambar and turn off the flame.
Prepare Tempering
Heat a separate small pan and add 1 teaspoon of coconut oil. Add mustard seeds and let them splutter.
Add Dry Red Chillies to Tempering
Once the mustard seeds splutter, add the dry red chillies and for a few seconds until fragrant.
Add Tempering to Sambar
Pour the prepared over the sambar. Mix gently and serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Chole Masala - Quick & Easy Chickpea Curry
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Paratha with Green Chutney
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Rajma Chawal (Kidney Beans and Rice) Eating Show
Cuisine
Indian · North Indian
Prep + Cook Time
—
Difficulty Level
Not Applicable (Eating Show)
Meat Ball Curry – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...