Kerala Style Sambar | Sadya Sambar

Kerala Style Sambar | Sadya Sambar is a delightful blend of veggies, split peas, and spices. It’s simple to prepare and delicious whether served simply with rice, dosa, or part of big sadya.

Some people like sambar very soupy, others thick and chunky. You can adjust the water to your preference. You can omit the curry leaves if you can’t find them, but it’s worth looking for them in a South Asian or international grocery or ordering them online.

There is a sambar for special occasions like Onam sadya and check out the recipe below to make Sadya Sambhar.

Ingredients

• Toor Dal (Split yellow pegeon peas/തുവരപ്പരിപ്പ്)
• Tamarind (പുളി)
• Mustard seed (കടുക്)
• Fenugreek Seeds
• Shallots/Kunjulli/Chumannulli
• whole red chilies (ഉണക്കമുളക്)
• curry leaves: Curry leaf has a distinct flavour; it’s excellent if you can get it, but it’s not required. They do freeze well if you can locate any in an Indian/Pakistani market. You can get dried curry leaf online which is a good substitue. If you don’t have curry leaves, you can still make sambar, just finish the sambar with a handful of chopped fresh cilantro.
• Kashmiri chili powder (മുളകുപൊടി)
• Turmeric powder (മഞ്ഞള്‍പൊടി)
• Coriander powder (മല്ലിപ്പൊടി)
• Fenugreek powder
• Asafoetida Powder (കായപ്പൊടി)

Kerala Style Sambar

Sambar is a south Indian stew or gravy made of vegetables, lentils, tamarind pulp and a fresh spice paste. The flavour of this sambar is so delicious.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Course Side Dish

Cuisine Indian

Servings 15

Ingredients

  

Prepare Dal

• 1 cup Toor Dal Pigeon Pea / തുവരപ്പരിപ്പ്
• 1/4 tsp Turmeric Powder മഞ്ഞള്‍പൊടി
• 2 1/2 cup Water വെള്ളം

Prepare Tamarind Water

• 1 cup Tamarind (പുളി) Gooseberry (നെല്ലിക്ക) sized ball soaked in 1 cup hot water

Prepare Vegetables

• 2 Green Chillies (പച്ചമുളക്)
• 1 Brinjal, 10 -12 pieces (Note 1)
• 1 Carrot, 6 pieces
• 100 gram Pumpkin, 6 pieces മത്തങ്ങ
• 100 gram Colocasia, 9-10 pieces Chempu/ Taro root
• 1 Drumstick (Note 2) 8-10 pieces cut it in to longer pieces.
• 4 Okra / Lady’s Finger വെണ്ടയ്ക്ക
• 1 Tomato തക്കാളി
• 15 Small Onion /Shallots ചെറിയ ഉള്ളി

For Gravy

• 2 sprig Curry Leaves കറിവേപ്പില – 4 Sprigs
• 1/4 cup Coriander Leaves (മല്ലിയില)
• 2 tbsp Coriander Powder (മല്ലിപ്പൊടി)
• 1 tbsp Chilli Powder (മുളകുപൊടി)
• 1 piece Jaggery or 1 tsp brown sugar Optional
• 1 tbsp coconut oil or any other neutral oil
• 1/4 tsp Fenugreek Seeds
• 1/2 tsp turmeric powder
• 2 pieces Asafoetida or 1 tsp Asafoetida powder

For Tempering

• 3 Dry Red Chillies (ഉണക്കമുളക്)
• 1 tsp Mustard Seeds (കടുക്)
• 1 sprig Curry leaves
• 1 tsp Coriander Powser
• 1½ tsp Kashmiri chili powder
• 1/4 tsp Asafoetida powder
• 1/8 tsp fenugreek powder

Instructions

 

Prepare Dal:

• Soak the Toor Dal in warm water for 1 hour. Rinse thoroughly and drain.
• In a pressure cooker, combine Toor Dal, turmeric powder, salt, and water.
• Cook on medium-high heat until the first whistle, then reduce to medium-low and cook for 2 more whistles.
• Allow pressure to release naturally, then mash the dal and set aside.

Prepare Vegetables:

• Chop the vegetables as per preference.

Prepare Tamarind Water:

• Soak tamarind in hot water for 5-10 minutes, then strain the water and set aside.

Make Sambar:

• Heat coconut oil in a pan. Add fenugreek seeds and sauté until golden brown.
• Add shallots and green chillies, sauté until golden.
• Stir in tamarind water, turmeric powder, asafoetida, salt, and 2 cups of water. Bring to a boil.
• Add longer-cooking vegetables (pumpkin, colocasia, drumstick, carrot), cover, and cook on medium heat for 10-15 minutes until half-cooked.
• Add brinjal and continue cooking for 5-6 minutes until all vegetables are soft.
• Add okra and cook for another 2 minutes.
• Mix in Kashmiri chilli powder, coriander powder, and cooked dal. Add salt, tomato, and jaggery/sugar if using. Simmer for 3-4 minutes.
• Stir in fresh coriander leaves and turn off heat.

Prepare Tempering:

• In a separate pan, heat coconut oil. Add mustard seeds and allow them to splutter.
• Add dry red chillies, curry leaves, coriander powder, asafoetida powder, and fenugreek powder. Sauté briefly.
• Pour the tempering over the sambar.

Serve:

• Cover the sambar and let it sit for 10 minutes before serving. Enjoy with idli, dosa, or rice.

Notes

1. When you cut the drumstick make a slit on each piece half the way through. 1 Large drum stick can be cut into 8-10 pieces. 
2. Cut Brinjal pieces and keep them in water.

Keyword restaurent style sambar, sadya sambar, sambar

Sambar can be made with a variety of lentils and cooked in several ways. These differ not just from one region to the next, but also from one day to the next depending on what vegetable is available and the occasion. However, the basic ingredients in the sambar are the same, lentils, vegetables, and spices.

Kerala Style Sadya Sambar with Roasted Coconut

Ingredients

For Roasting Coconut:

• 1 1/4 cup grated coconut (120g)
• 15 shallots (90g)
• 10 garlic cloves (10g)
• 1 tsp fenugreek seeds (3g)
• 2 tsp black peppercorns (6g)
• 1 tsp mustard seeds
• 2 tbsp black gram (30g)
• 10g raw asafoetida
• 2 tbsp coconut oil

Spice Powders:

• 3 tbsp coriander powder (21g)
• 1 1/2 tbsp chili powder

For Dal:

• 1 cup toor dal (200g)
• 3 cups water (or 6 cups if cooking without a pressure cooker)
• 1 tsp turmeric powder
• 2 tbsp coconut oil

For Vegetables:

• 200g potatoes, diced
• 200g onions, sliced
• 200g carrots, chopped
• 100g pumpkin, chopped
• 200g drumsticks, cut into pieces
• 100g brinjal (eggplant), diced
• 200g tomatoes, chopped
• 200g ladies finger (okra), chopped
• 3 green chilies, slit
• 8 cups water
• 1 tsp turmeric powder
• 1 tbsp salt

Tamarind:

• 15g tamarind, soaked in 1 cup water

For Tempering:

• 3 tbsp coconut oil
• 1/2 tbsp mustard seeds
• 1 tsp fenugreek seeds
• 10 dry red chilies
• Curry leaves

Instructions

1. Prepare Roasted Coconut Paste:
   • Heat 2 tbsp coconut oil in a pan. Add raw asafoetida and roast until fragrant. Set aside.
   • In the same pan, add grated coconut, shallots, garlic, fenugreek seeds, black peppercorns, mustard seeds, and black gram. Saute on low flame until the coconut turns golden brown.
   • Add curry leaves, coriander powder, and chili powder. Roast until the raw smell of the spices is gone.
   • Remove from heat, allow the mixture to cool, and grind it to a fine paste with water. Set aside.
2. Cook the Dal:
   • Rinse the toor dal and add it to a pressure cooker along with 3 cups of water, 1 tsp turmeric powder, and 2 tbsp coconut oil.
   • Cook for 2-3 whistles in the pressure cooker (or, if using a stovetop method, add 6 cups of water and cook until soft).
3. Cook the Vegetables:
   • In a large pan, add onions, potatoes, carrots, 8 cups of water, 1 tsp turmeric powder, and 1 tbsp salt. Cook until the vegetables are half done.
   • Add pumpkin and green chilies, and continue cooking.
   • Once the vegetables are almost cooked, add drumsticks and the cooked dal. Simmer for a few minutes.
   • Add brinjal, tomatoes, and tamarind water. Cook until the vegetables are tender.
   • Finally, add the ladies finger and curry leaves, and cook until the ladies finger is soft.
4. Combine and Finish:
   • Add the roasted coconut paste to the vegetable and dal mixture. Stir well and bring the sambar to a boil. Once it reaches a boil, turn off the heat.
5. Prepare Tempering:
   • Heat 3 tbsp coconut oil in a small pan. Add mustard seeds and let them splutter.
   • Add fenugreek seeds, dry red chilies, and curry leaves. Fry until fragrant.
   • Pour the tempering over the sambar and mix well.
6. Serve:
   • Serve hot with rice and traditional Kerala side dishes as part of a Sadya meal.

Enjoy this delicious and aromatic Kerala-style Sadya sambar with roasted coconut!

How To Make Sambar with Sambar Powder – Variation#1

You can customize the vegetables according to your preference and availability. However, traditional Kerala-style sambar commonly includes vegetables like drumsticks, brinjals, pumpkin, potatoes, and ladyfingers.

In this recipe, we use premade sambar powder. Homemade Sambar Powder is a blend of various spices that is used to flavor sambar, a South Indian lentil-based stew. It adds depth, aroma, and complexity to the dish. Sambar powder is also available in Indian grocery stores and available online.

Ingredients:

To prepare the Dal:

• 3/4 cup toor dal
• 7 pieces of potatoes, diced
• 12 pieces of pumpkin, diced
• 1/2 teaspoon turmeric powder
• 4 green chilies
• 1 dried red chili
• 1 teaspoon oil

For the Curry:

• 1 large lemon-sized tamarind, soaked in water
• 1 onion, chopped into large pieces
• 6 brinjals pieces, sliced
• 6 drumsticks pieces, cut into segments
• 9 ladyfingers pieces, chopped
• 2 tomatoes, chopped
• 2 tablespoons sambar powder
• 1 small piece asafoetida (hing)
• Salt to taste
• Handful of coriander leaves, chopped
• Handful of curry leaves
• 1 tablespoon coconut oil
• Pinch of fenugreek powder

For Seasoning:

• mustard seeds
• curry leaves,
• dried red chilies

Instructions:

1. Rinse the toor dal thoroughly and place it in a pressure cooker along with diced potatoes, pumpkin, turmeric powder, green chilies, dried red chili, oil, and enough water to cover the ingredients. Pressure cook for about 3 whistles until the dal is cooked.
2. In a separate pan, heat oil. Add onions, drumsticks, and brinjal. Sauté for 3-4 minutes until they begin to soften over medium heat. Then add the chopped ladyfinger and sauté for 5-6 minutes until all the vegetables are partially cooked.
3. Add sambar powder to the sautéed vegetables and mix well to coat. Sauté this for 2-3 minutes. Stir often to prevent sticking.
4. Pour in the tamarind pulp, and add asafoetida, and salt to taste. Allow it to boil for 3-4 minutes.
5. Once the pressure cooker releases its pressure, open it carefully. Add the cooked dal and vegetables to the sautéed mixture. Adjust the consistency by adding hot water as needed.
6. Add chopped tomatoes to the sambar and cook for 2 more minutes.
7. Stir in chopped coriander leaves and curry leaves. Sprinkle coconut oil and fenugreek powder over the sambar.
8. In a small pan, heat oil, splutter mustard seeds, then add dried red chilies and curry leaves. Pour this tempering over the prepared sambar.
9. Cover the sambar with a lid and let it sit for a few minutes to allow the flavors to meld together. Serve hot with rice or idli.

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