Kerala Sambar Recipe / Sambar Kerala style with step by step pics and a short YouTube video. It is prepared with freshly ground masala (no sambar powder is used) which lends an amazing flavour and it is a must side dish in the Onam Sadhya spread. The smell of the coconut oil is a speciality in this sambar and it goes well with even idli, dosa, pongal too. It is also called as ‘Varutharacha sambar’ in Kerala.
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Kerala Sambar Recipe | Sambar Kerala Style
- 1/2 tbsp Coconut Oil
- 10 Shallots
- 10 Okra
- 1 Tomato
- 1 Cup Mixed Veggies
- 1 Small Gooseberry Sized Tamarind
- 1/4 tsp Turmeric Powder
- Salt As Required
- 1/2 Cup Toordal
Roast & Grind
- 3 tsp Coconut Oil
- 1.5 tsp Channa Dal
- 1 tsp Urad Dal
- 1/4 tsp Methi Seeds
- 3 tsp Coriander Seeds
- 3 Red Chilli
- 1/4 tsp Hing
- 4 Shallots
- 1 sprig Curry Leaves
- 1/3 Cup Grated Coconut
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 2 Red Chilli
- 1 Sprig Curry Leaves
- 1 pinch Hing
- Chop shallots and tomato roughly. Pressure cook all the other veggies with 1/2 cup of water, for 1 whistle. Chop okra and keep it separately. Soak tamarind in 1/2 cup of hot water for 20 minutes. Then squeeze the pulp and extract tamarind water. Pressure cook toor dal with 2 cups of water for 5 whistles. Once the pressure subsides by itself, mash the dal and keep aside.
- Now measure and keep all the ingredients 'To Roast and Grind'. Heat 3 tsp of coconut oil in a pan then add channa dal, urad dal, coriander seeds, methi seeds, red chilli and fry for few seconds.
- Furthermore, add shallots, curry leaves, Hing and grated coconut. Roast everything in low flame, till golden colour and nice aroma wafts. Allow it to cool down.
- Transfer the roasted ingredients to a mixer. Then grind it to a semi-coarse paste by adding 1/4 cup of water.
- Heat 1/2 tbsp of coconut oil in a pan, then add shallots and okra. Saute for a while, till the sliminess in the okra leaves. Then add tomato and saute till mushy.
- Now add the pressure cooked veggies (you can also cook the veggies in the pan, along with okra, but it takes time) and the grounded coconut paste.
- Mix well and cook for 3 minutes in low flame, till the veggies and masala blend well.
- Add required salt and cooked dal. Then roll boil it for 7 to 8 minutes.
- Heat 1 tbsp of coconut oil in a small pan and temper with the ingredients listed in the table 'To Temper'. Pour it over the sambar and mix everything well. Set aside for at least 1 hour, so the flavours get infused well.Serve this Kerala Sambar Recipe with hot rice and beetroot thoran.
Tips for Sambar Kerala Style
- Usually, lots of veggies like carrot, beans, potato, drumstick, yam, raw banana, cucumber, pumpkin, ash gourd, ivy gourd, brinjal etc can be used as per preference.
- If using okra, don't pressure cook with other veggies. Saute it separately, as I did it, else the sliminess does not leave.
- Also, chop the veggies into little bigger chunks and just 1 whistle is enough or else the veggies turn mushy.
- Ensure not to burn anything while roasting, otherwise the sambar taste and smells bad.
- Freshly grated coconut can be replaced with desiccated coconut too.
- Tempering in coconut oil is a must, as it lends a traditional and authentic taste.
- This Kerala Sambar Recipe thickens with time, so adjust water accordingly before serving.