Tuesday, February 21, 2017

Kerala Style Sambar Recipe



Sambar very popular in South part of India. Sambar is lentils and vegetable based dish which has a tangy, spicy and sweet taste. When you talk about the taste, a lot of different flavors comes in your mouth which includes spices. It accompanies many dishes like idli, rice, vada and many more.

I make sambar but in different way. This is one of my friend's recipe, she showed me how to use coconut and fresh masala in sambar to give extra flavor to the dish.

Sambar Recipe


Ingredients for masala 
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tbsp
  • Red chili whole - 2 
  • Asafoetida (hing) - a pinch
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Coconut (shredded) - 1/8 cup
  • Garlic - 2 cloves
  • water - 2 tbsp
Ingredients for Sambar dal
  • Toor dal - 1 cup
  • Water - 4 cups
  • Potato - 1 large
  • Tomato - 1
  • Onion - 1 small
  • Salt - 2 tsp
  • Turmeric - 1 tsp
  • Jaggery powder - 2 tsp
  • Tamarind water - 1/4 cup
Ingredients for Tempering
  • Mustard seeds - 2 tsp
  • Curry leaves - 5
  • Coconut oil - 2 tsp

Directions
  1. First soak the toor dal in water 15 minutes. Till the time dal is soaking start with masala.
  2. Dry roast coriander seeds, cumin seeds. hing, urad dal, chana dal, whole red chili. once it's cooled add this to grinder along with garlic and shredded coconut. Add 2 tbsp water and grind to a smooth paste.
  3. Drain the water from soaked dal, add in pressure cooker along with 4 cups of fresh water. Cover and cook for 2 whistles.
  4. Till dal is cooking start working on tempering, in a pan add 2 tsp Coconut oil. Add mustard seeds and curry leaves . you will hear the seeds crackling now switch off gas keep on side.
  5. When dal is done add the masala and tempering to dal, and done.
  6. Serve with your favorite dish.

Tips:
  • I used coconut oil in recipe but you can replace it with any cooking oil.
  • On cooling dal gets little thick you can always add more water as needed.
  • For tamarind water: soak tamarind pulp in warm water for 30 minutes, squeese and strain.

I have done a different sambar recipe here is the link:  Sambar Recipe by RecipeHouse

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