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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- 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
- 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.