Yummy South Indian Kerala style Sambar for a South Indian Thali has with it all nutrients from lentils and the vegetables in it.
Sambar is such a nutritive dish that goes well with Rice , Idli, Dosa and consumed for breakfast, Lunch, Dinner
Indian Sambar / Kerala Style Sambar / vegetable Sambar / Quick Sambar recipe
Ingredients
- Split pigeon pea toor dal – 1 cup
- Vegetables – 5 cups brinjal potato drumstick, Ashguard, Ladies Finger (diced)
Fry and Grind:
- Oil – 2 tbsp
- Asafoetida – 1 cube
- Bengal gram/Chana dal – 2 tbsp
- cumin seeds – 1/2 tsp
- Coriander seeds – 1.5 tsp
- Red chili – 12
- Curry leaves few
- Grated coconut – 1.5 cups
- Tamarind pulp – 1 lemon sized
- shallots – 1 cup chopped
- Green chili – 3 slit into two
- water – 8 cups
- Temper:
- oil – 1 tbsp
- mustard 1 tsp
- red chili – 2 split
- curry leaves – few
Garnish
- Coriander leaves – few chopped
Instructions
Procedure:
- Pressure cook toor dal and vegetables separately till its parboiled. Combine toor dal and vegetables in a large pan and keep aside
- Heat oil in a large skillet. Add asafoetida and saute till its fried and light brown in color. Add chana dal, cumin seeds, coriander seeds, red chilli and saute till chana dal gets fried and is light brown in color. Add curry leaves and grated coconut and saute till coconut just starts turning light brown in color.
Masala to grind
- Let this mixture cool and then grind to a smooth paste.
- Add this ground mixture, tamarind pulp, shallots, green chilli, water to the parboiled toor dal and vegetables. Let sambar cook in medium heat for 15 minutes. Turn off the heat and remove the sambar from stove
- Heat oil in a small pan. Add mustard to splutter. Add red chilli and curry leaves. Add this tempered mixture to the sambar
- Garnish with loads of chopped coriander leaves
Sambar
- South Indian Kerala style Sambar Serving suggestions:
- Sambar can be served as an accompaniment for Idli , Dosa, Rice, Pongal
- Important Note on South Indian Sambar:
- Let sambar cool to room temperature and refrigerate so that it stays good for two days
