Kerala Sambar (with homemade sambar powder/naadan sambar)
This traditional Kerala sambar is made with homemade Sambar powder and tastes better than ever!
Ingredients
- 0.25 cup Toor Dal (Soaked for half an hour)
- 0.5 cup Tamarind pulp
- 4 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1 handful Curry leaves
- 2 unit/count Dry red chillies
- 4 unit/count Drumsticks (vegetable) (4 pieces of drumsticks)
- 0.5 cup Yam (Cut in small pieces)
- 0.5 cup Potato (Cut in small pieces)
- 0.5 cup Ash Gourd
- 0.5 cup Carrot (Cut in small pieces)
- 0.5 cup Yellow pumpkin
- 0.5 cup Raw banana
- 1 tbsp Green chillies (Finely chopped)
- 1 unit/count Onions (One medium sized onion)
- 1 unit/count Tomatoes (Medium sized tomatoes)
- 0.5 cup Coriander seeds
- 1 tsp Cumin seeds
- 0.5 tsp Fenugreek seeds
- 2 tbsp Chana dal
- 2 tsp Black peppercorns
- 2.5 tsp Turmeric
- 1 cup Coconut (grated)
- 1 tsp Fennel seeds
- 2 unit/count Shallots
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Instructions
- 1In a vessel, cook the soaked toor dal over medium flame, adding enough water to cover.
- 2Add all the vegetables from the vegetable section to the cooked dal. Adjust the salt and add 1 teaspoon of turmeric powder. Cover with a lid and cook until the vegetables are 75% cooked.
- 3Stir in the tamarind pulp and mix well with the vegetables.
- 4In a pan over low flame, dry roast coriander seeds, mustard seeds, cumin seeds, and fenugreek seeds. Allow to cool, then transfer to a mixer grinder. Add the remaining sambar powder ingredients, dry roast, cool, and grind into a fine powder.
- 5Incorporate the prepared sambar powder into the cooking vegetables and mix thoroughly.
- 6In a mixer grinder, combine all ingredients from the coconut mix section with enough water and grind to a smooth paste. Add this coconut mix to the cooking vegetables.
- 7Continue cooking the sambar for an additional five minutes, then turn off the flame.
- 8In a separate pan over medium flame, heat coconut oil. Once hot, add mustard seeds, curry leaves, and dry chillies. Immediately transfer this seasoning to the sambar.
- 9Serve the Kerala traditional sambar hot, accompanied by rice or your choice of bread.
