Kerala Sambar Recipe
Kerala Sambar made with mix vegetables and roasted coconut spiced paste.
Ingredients: 1. For the Sambar 2. 1½ or 1¾ cups of tuvar dal 3. 1 small onion, sliced or chopped 4. a pinch or two of asafetida 5. 10-12 shallots or sambar onions 6. 8-10 okra 7. 5-7 aubergines 8. 1 large tomato or 2 medium size tomatoes 9. 1 sprig curry leaves 10. ½ tsp turmeric powder 11. ¾ cup tamarind pulp 12. water 13. For the tempering 14. 1 to 2 tbsp coconut oil or any vegetable oil 15. 1 tsp mustard seeds 16. 1 tsp urad dal
17. 1 sprig curry leaves 18. 2-3 dry red chillies 19. For the Sambar Masala 20. ½ coconut, grated 21. 1 inch ginger, chopped 22. 5-7 garlic flakes, chopped 23. 2-3 shallots or sambar onions 24. 12-15 curry leaves 25. 2 tbsp coriander seeds 26. 1 tbsp cumin seeds 27. ¼ tsp black peppercorns 28. ¼ tsp hing 29. ¼ tsp methi seeds 30. 3-4 dry red chilies 31. 2 to 3 tsp coconut oil or any vegetable oil
To Make the Sambar Masala: 1. On a skillet, heat up 2 or 3 tsp oil. Add all the shallots and fry till they become translucent. 2. Now add the ginger and garlic and fry for a minute. Add the rest of the spice and fry till they are light brown. 3. Now add the grated coconut and roast it with the rest of the spices till everything is browned and you get a fragrant aroma. Let this mixture cool.
To Make the Sambar: 1. First, boil the tuvar dal till in a pressure cooker with the sliced or chopped onion and hing, till the dal is soft and well cooked. Mash the cooked dal slightly with a spoon when done. 2. Chop all your vegetables. Add all the vegetables except for the okras (bhindi) to the cooked tuvar dal along with turmeric powder and some water. Give a nice stir to the entire mixture. 3. Cook the dal with the vegetables until they are half cooked. This takes about 11-12 minutes. 4. Now add the chopped okra, tamarind pulp, and the ground masala. Add some more water if the sambar has become thick. 5. Add salt and give the sambar a boil once and then simmer till the veggies are cooked. This will approximately take about 15-16 minutes.
6. Close the flame when all the ingredients in the sambar have nicely infused with one another and you have a lovely sambar aroma. Keep the sambar closed with a lid and move on to the next step of tempering the sambar. 7. In a pan or the tadka utensil, heat oil. Add the mustard seeds and let them pop. Then add all the other ingredients and fry them till they become fragrant. Take care they do not get burnt. 8. Once the tadka is ready, directly pour the hot tadka on the hot sambar. 9. Immediately, cover the sambar with a lid and let it stay closed for some 5 minutes. For More Information Visit Here