17 May 2009

Tasty Kerala Sambar

How to make Kerala Sambar


1) Vegetable- Any (I have added the following veggies- The choice of vegetables are purely
according to your taste.)
a) Potato – 1 no. (Big)
b) Carrot - ½
c) Drumstick – 1 no. (Cut in to lengthwise)
d) Kani vellarikka (Cucumber- Small portion)
e) Beans – Few
f) Shallots - 12 nos. or one big onion
g) Vendakka (Lady’s finger) - 6 nos.
h) 2 Tomatoes (Medium- chopped)
i) Green Chilly – 4 (Split)
j) Garlic – 1 no. (Chopped Finely)
k) Ginger – ¼ inch piece ( Chopped finely)
l) Few pieces of Chena (Yam), Kovakka (ivy guard) and padavalangga (snake guard).

2) Toor Dal – ¾ cup
3) Water – 2 cups
4) Turmeric powder – ½ teaspoon
5) Tamarind pulp- Big gooseberry Sized ball. (Soak tamarind in ½ cup of water for some time
then squeeze and take the extract from it.)
6) Sambar Masala- 2 table spoon. (I used Eastern Sambar Powder)
7) Asafetida - 2 pinches only
8) Salt – As required

For seasoning

1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon
3) Shallot – 8 nos. (Chopped)
4) Curry leaves – As required
5) Oil- 1- 2 table spoon. (Coconut oil/ any vegetable oil).
6) Red Chilly Powder – 1 teaspoon (Optional - If you really want to see your Sambar in reddish
clour then add chilly powder.)

Soak the toor dal in water for 30 minutes then pressure Cook the Toor dal with turmeric powder in a pressure cooker for about 5 whistles( add 2 cups of water also). After pressure off mash it well.

Then add the cut vegetables, ingredients 5- 8 and water (if necessary) to the cooked dal (same pressure cooker) and mix well. Again pressure cook only for 2 whistles and open the lid after pressure off.

Heat oil in a pan and splutter mustard seeds, then add red chillies and curry leaves and fry for a minute. (Add 1 teaspoon of chilly powder at this stage – (Optional) - If you really want to look your sambar in reddish clour). Add the seasoning to the sambar & mix well. Your Sambar is ready to serve.

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