SAMBAR ( സാമ്പാർ) is a dal based mixed vegetable curry. There are many varieties of sambar recipes in India. People from different region prepare sambar in different style. Here you can try an easy preparation of Kerala Sambar which is very common during Onam. Any vegetable can be included to make this dish.

sambar

Ingredients

  • Drumstick (മുരുങ്ങകോൽ) – 1 No
  • Tomato (തക്കാളി) – 1 No
  • Potato (ഉരുളകിഴങ്ങ്) – 1 No
  • Carrot – 1 No
  • Brinjal (വഴുതനങ്ങ) – 1 No
  • Okra / Lady’s finger (വെണ്ടയ്ക്ക) – 2 Nos
  • Ivy gourd (കോവയ്ക) – 4 Nos
  • Cucumber (വെള്ളരിക്ക) – 100 gm
  • Raw Plantain (Raw banana /പച്ചക്കായ) – ½ of one
  • French Beans (Green beans / ബീൻസ്‌) – 3 Nos
  • Green chilli (പച്ച മുളക്) – 4 Nos
  • Onion (സവാള) – 1 No
  • Turmeric powder (മഞ്ഞൾപൊടി ) – 1 pinch
  • Sambar powder (സാമ്പാർപൊടി  ) – 3 Table Spoon
  • Asafoetida powder (കായംപൊടി ) – 1 Tea Spoon
  • Tamarind (പുളി ) – Gooseberry (നെല്ലിക്ക ) sized ball
  • Coconut Oil (വെളിച്ചെണ്ണ ) – 2 Table Spoon
  • Mustard seeds (കടുക് ) – 1 Tea Spoon
  • Dry red chillies (വറ്റൽമുളക് ) – 3 Nos
  • Shallot (ഉളളി ) – 5 Nos
  • Curry leaves (കറിവേപ്പില) – 2 Sprigs
  • Water (വെള്ളം ) – to cover the vegetables
  • Salt (ഉപ്പ് ) – to taste

Preparation

  1. Wash Dal and soak in water for minimum 20 minutes.
  2. In the meantime, wash the vegetables very well. Cut the drum sticks into 2 inch pieces and the other vegetables into medium size (cube shape) pieces. Slice shallots and slit green chillies length wise.
  3. Pressure cook dal and vegetables by adding turmeric powder, sambar powder (1 table spoon only), salt and enough water to cover the vegetables till you hear a whistle. Turn off the fire and wait till the pressure settles. (it usually takes more than 10 minutes)Heat the remaining 2 table spoon sambar powder and asafoetida powder in a frying pan to avoid the raw taste.
  4. In the meantime, soak tamarind in ½ cup of water for 5 minutes. Squeeze and take the extract from it and keep aside.
  5. Heat the remaining 2 table spoon sambar powder and asafoetida powder in a frying pan to avoid the raw taste.
  6. When the pressure settles, open the pressure cooker and heat it again by adding tamarind extract, asafoetida and sambar powder for 2 minutes on a medium flame. Taste for salt.
  7. Heat coconut oil in a pan and put mustard seeds. When it splutters, add shallots, dry red chillies & curry leaves and saute it. Add this to the prepared sambar.
  8. Kerala sambar is ready for serving. Transfer to the serving dish and garnish with coriander leaves if required.

Tips:

  • You can include or exclude a vegetable, depending on the availability.
  • Instead of onion, shallots (10 Nos – without slicing) can be added for the better taste.
  • If you don’t have sambar powder you can make it by mixing coriander powder (1¼ table spoon), kasmiri chilli powder (1¼ table spoon), turmeric powder (1 pinch), asafoetida powder (¾ tea spoon), fenugreek powder (1 pinch) and cumin powder (½ tea spoon).