Kerala Sambar

Kerala Sambar

Kerala Sambar is a popular South Indian dish, especially in the state of Kerala, known for its rich flavor and aroma. It's a lentil-based vegetable stew made with a variety of vegetables, tamarind, and a special spice blend called sambar powder. Kerala Sambar is typically served with steamed rice, idli, dosa, or vada.

Kerala, known as "God's own country," boasts a rich culinary heritage, with sambar standing out as one of its most delectable offerings. The name truly reflects the divine flavors found in Kerala cuisine, which holds a special place in my heart. Particularly during festive occasions like Onam and Vishu, I find immense joy in indulging in the elaborate Sadya menu.

The hallmark of a Kerala Sadya is its magnificent assortment of dishes, each captivating the palate with its unique flavors. It's no wonder that people worldwide yearn for the opportunity to experience a full Sadya meal at least once in their lives. Words fail to capture the sheer delight and soulful essence of each dish in this culinary extravaganza.

Kerala Sadya Vibhavangal as it is known is something to cherish . One such dish that features predominantly is the Kerala Sambar . Do not for a minute brush this away as yet any other sambar . It is deceptive in the sense , it gives you a confidence that even without adding any extra special sambar podi, and by using just available podis such coriander , red chili powder and a host of veggies , it emerges as a gem of a recipe . It also has no added roast and grind step , doing away with roasting ingredients and not using tons of coconut to grind with !

Just podis and a good choice of vegetables give the final shape to this sambar , infact I feel that lack of any home made sambar podi has given an edge as the vegetables are so delicious and not smothered in any home made podi as such . This is sheer brilliance I feel . You get to taste each and every vegetable with no podi flavour dominating .

Ingredients :

1/2 cup toor dal

1/2 tsp turmeric powder

salt

1 lime size tamrind soaked in warm water , about 1 1/4 cup medium thick juice extracted .

1 -2 tbsp coconut oil for sauteeing Lady fingers

2 tbsp coconut oil for the tempering

2 tbsp coriander powder for adding to sambar preparation

1 tbsp coriander powder for adding to tempering at the end

1 tbsp red chili powder for adding to sambar preparation

1 tbsp chili powder to be added along with tempering

1 tsp kashmiri chili powder for sambar preparation

1 /2 tsp turmeric powder to be added for sambar preparation

1 tsp kashmiri chili powder again with tempering

1 tsp asafoetida powder at the time of preparing sambar

1 tsp asafoetida powder at the time of tempering .

curry leaves

2 -3 green chillies slit for adding to sambar

3 red chillies for tempering

chopped coriandedr leaves for garnishing .

Vegetables needed :

few pieces each of ( approx 1/2 cup each )

white pumpkin cubes

yellow pumpkin cubes

cluster beans

yard long beans

carrots

brinjals

Raw plantain cubes

broad beans ( avarakkai )

Snakegourds , chopped to big pieces .

yam ( chenai )

drumsticks about 5-6 pieces

1 tomato chopped

handful shallots to cook along.

10 shallots thinly sliced or garlic cloves at the time of tempering

4-5 lady fingers to be stir fried and added at the end along with tempering .

Method:

1. Take a pressure cooker, add washed toor dal and enough water to cook to a smooth consistency , add a pinch of turmeric powder , pinch of salt , pressure cook .

2. Allow 4-5 whistles . Allow pressure to release naturally, open cooker and mash the dal well .

3. Now take a big vessel or a pan or continue to cook in the pressure cooker pan itself .

4. Add all the vegetables mentioned except lady fingers, tomatoes and some shallots , to be used later .

5. Add all the root and thick vegetables first and the water vegtables on top.

6. Add some curry leaves, green chillies slit, asafoetida powder .

7. Add salt, and now cover and cook with a lid for about 20 minutes till the vegetables are almost cooked but not mushy as we still need to add tamrind water .

8. Add tamrind water now, add the chopped tomatoes.

9. Add 2 tbsp of coriander powder.

10. 1 tbsp of chili powder .

11. 1 tsp kashmiri chili powder.

12. 1/2 tsp turmeric powder .

13. After adding the powders, stir the mixture well and continue cooking .

Tempering :

1. Now take a saute pan, add 2 tbsp coconut oil or sesame oil , add the lady fingers, and stir fryy till they look done , add these to the boiling sambar .

2. Next prepare the tempering as under .

3. In the same pan, add some more oil if needed , splutter mustard seeds , add curry leaves, red chillies , sliced shallots, allow shallots to brown a bit , now lower the gas flame to lowest Add the podis once again ,

4. Add 1 tbsp coriander powder ,

5. 1 tsp chili powder or as needed ,

6. big pinch of asafoetida powder ,

7. Allow these to cook in the hot oil .

8. Add this tempering to the sambar which is now ready .

9. Garnish with coriander leaves .

Thats it ! Delicious Kerala sambar is ready .