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We hope you got insight from reading it, now let’s go back to vegetable sambar (kerala style) recipe. To cook vegetable sambar (kerala style) you need 22 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Vegetable Sambar (Kerala Style):
- Use 1 cup Toor Dal
- Provide 4 cups Water
- Take 12 Pieces Drumsticks
- You need 1 cup Bottlegourd (Chopped)
- You need 1/2 cup Carrot (Chopped)
- Take 1/2 cup Yam (Chopped)
- Provide 1/2 cup Red Pumpkin (Chopped)
- Take 1 cup Sambar Onion (For cooking & for tempering)
- Prepare 2 Green Chillies (For cooking & for tempering)
- Get 1 spring Curry Leaves (For cooking & for tempering)
- Use 1 Tomato (Finely chopped)
- Get 1 tbsp Tamarind Pulp
- Provide 1/4 tsp Turmeric Powder
- Use 2 tbsp Sambar Powder
- Use 1 tbsp Red Kashmiri Chilli Powder
- Use 2 tbsp Coriander Powder
- Prepare 1/2 tsp Methi Powder/Fenugreek powder
- Provide Salt (As required)
- Provide 3 tbsp Coconut Oil
- You need 3/4 tsp Mustard Seeds
- Take Asafoetida (Pinch)
- Get 2 Whole Red Kashmiri Chillies
Steps to make Vegetable Sambar (Kerala Style):
- In a large heavy bottomed saucepan, add toor dal and water and cook till the dal is half cooked. Add all the vegetables (bottlegourd, yam, pumpkin, carrot, drumsticks) and cook further till the vegetables are half cooked. Add the tomatoes and (half of the onions, green chillies, curry leaves), turmeric powder, sambar powder, chilli powder, coriander powder, methi powder and salt and let it cook till done. Add tamarind pulp and cook for some more time. Off the flame.
- Prepare the tempering by heating oil in a small kadai. Add mustard seeds and allow it to crackle. Next add asafoetida, red chillies, green chillies, curry leaves and onions and fry till onions are golden brown. Pour immediately into the sambar and keep the pan closed for sometime. Later on, give it a good mix. (You can add lemon juice and coriander leaves to it).
- Serve with hot steamed rice, papad, moru curry, pickle or any fried starter.
- I prefer making it in this procedure because I like the dal & vegetables a bit whole.
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