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We hope you got insight from reading it, now let’s go back to kerala style sambar recipe. You can have kerala style sambar using 25 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kerala Style Sambar:
- You need 1 small cup toor dal
- Take 4 small purple brinjals cut in halves
- Use 1 small madrasi cucumber peeled and cubed
- Get 2-3 Drumbsticks peeled and cut in 3-4" pieces
- You need 1 chayote peeled and diced
- Prepare 1 small wedge white pumpkin peeled and cubed
- Prepare 1 large onion cut in cubes
- Prepare 2 tomatoes cut in cubes
- Take 1 Lemon sized tamarind ball
- Provide 1-1/4 tsp salt or to taste
- Prepare 1-1/2 cups water or as needed
- Use Masala to be roasted:
- Take 2 tbsp coriander seeds
- Prepare 1/4 tsp fenugreek seeds
- You need 1 tsp mustard seeds
- You need 1/8 tsp hing
- Provide 6 dry red chilies
- Use 1/4 cup fresh grated coconut
- Take For Tempering—
- Provide 1 tsp mustard seeds
- You need 1 big sprig curry leaves
- You need 2 dry red chilies
- Take 1/4 tsp fenugreek seeds
- Use 1/8 tsp hing (asafoedita)
- Use 2 tbsp olive oil
Steps to make Kerala Style Sambar:
- Wash dal and pressure cook till soft. Once pressure is gone, remove container of dal and churn it till it is smooth.
- Dry roast all ingredients under Masala except grated coconut till lightly browned. Add 3-4 drops oil and stir. Switch off gas.
- Add grated coconut and sauté till it's lightly colored. Cool and grind in mixer/food processor till fine powder is formed.
- Soak tamarind in warm water for 5-10 minutes and squeeze out the pulp discarding the pith.
- Take a deep pot and add dal to it. Add water according to sambar consistency (not too watery).
- Add the roasted masala to the dal and all the vegetables except drumbsticks.
- Boil drumbsticks separately.
- Bring the dal to a boil. Cover and cook till vegetables are done. Add tamarind pulp and cook for some more time till tamarind flavor is blended in the dal.
- Prepare the tempering. In another pan, heat oil. Add mustard seeds, hing, red chilies, and curry leaves. Sauté. Add fenugreek seeds. Stir for few seconds and add the tempering to the dal. Quickly place a lid as soon as the tempering is added to infuse flavors in the dal.
- Keep simmering on very low heat for additional 5-10 minutes on low heat. - Serve with idli/dosa/rice.
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