Kerala-style sambar is one of the tastiest versions of sambar from South India and is a staple in every household.
The unique combination of tangy tamarind, aromatic spices, and fresh vegetables makes it a perfect accompaniment to steamed rice or idlis.
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As a kid, I grew up taking this comfort food for granted and my mom would prepare this instead of the traditional sambar and pair it with masala dosa.
I am sharing all the finer details that go with preparing this kerala sambar recipe and get you a great recipe for years to come.
You don't need any occasion or season to prepare this easy recipe. With that said, let's get into the details!
Ingredients
- Toor dal, also known as tur dal or pigeon peas, is a staple in Indian cooking. It lends a creamy texture to the sambar.
- Tamarind: The tangy flavor of tamarind makes this sambar stand out. Soak tamarind in water for 15 minutes and extract the juice from it (tamarind water).
- Vegetables: You can use any mix of vegetables like beetroot, carrots, potatoes, bell peppers, drumsticks, eggplant, etc., depending on your preference.
- Whole spices: Coriander seeds, cumin seeds, black pepper, fenugreek seeds, dry red chillies, and curry leaves add flavor to the sambar.
- Grated coconuts: A common ingredient in Kerala cuisine, grated coconut adds a unique taste and texture to the sambar.
- Mustard seeds and curry leaves: These are used for tempering the sambar at the end.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Soak the Toor dal for 15 minutes and rinse it thoroughly.
Add the soaked and rinsed toor Dal to the pressure cooker.
Add all the chopped vegetables to the pressure cooker.
Add chopped onions and tomatoes as well.
Add water, salt, and turmeric powder.
Cover with a lid and pressure cook for 3 whistles.
Place a pan over medium heat add 2 teaspoon of coconut oil and start to saute the black pepper and methi seeds.
Add cumin , coriander and fry for 30 seconds.
Add red chilies and fry for few seconds until its crispy.
Add chopped onions to the pan and saute until the onions turn translucent.
Add the grated coconut and continue to saute for a minute or two.
Switch off the heat and let it cool.
Blend this mixture with enough water to form a smooth paste.
Add the paste to the pressure cooker with the cooked dal and vegetables.
Add the tamarind pulp and bring it to a boil over medium flame.
In a separate frying pan, heat a tablespoon coconut oil and temper one teaspoon mustard seeds and curry leaves.
Add this tempering to the sambar.
Let it simmer for 5-10 minutes over low heat until all the flavors are well combined.
Serve hot with steamed rice or idlis. Enjoy!
Tips
- You can adjust the consistency of the sambar by adding more or less water according to your preference.
- If you prefer a spicier sambar, increase the number of dry red chilies or add a pinch of red chili powder.
- Using fresh coconut instead of frozen would make it an authentic indian dish.
- Ensure the tamarind you use is fresh for the distinctive tangy sourness.
- Avoid overly mature or stale tamarind, which may alter the taste.
- This sambar pairs well with rice, dosa, neer dosa, and idli recipe.
Variations
Onions: Use pearl onions or shallots instead of regular onions for a unique taste.
Vegetables: You can add radish, snake gourd, bottle gourd, pumpkin, or any other vegetables to the sambar.
Lentils: You could substitute the toor dal with masoor dal or yellow lentils as a fresh variation.
Coconut milk: You can also use coconut milk instead of grated coconut for a richer and creamier sambar. Add it towards the end and let it simmer for a few minutes before serving.
Recipe FAQ
Yes, you can use a mix of your favorite vegetables or the ones you have available.
Pressure cooking helps in achieving a smooth texture for the sambar. However, you can also cook them separately if needed.
It is best consumed within a day or two. If storing for longer, refrigerate and reheat before serving.
Sambar powder is a convenient shortcut that can replace the whole spices, but the authentic Kerala-style sambar is best achieved with freshly ground spices.
You can use the saute function and pressure cook for 10-12 minutes. Let the pressure release naturally before opening the lid.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this sambar
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📖 Recipe
Kerala Style Easy Sambar Recipe With Coconut
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 beetroot - 4 cups chopped
- 3 carrots - 3 cups chopped
- ⅓ cup toor dal
- ½ cup green beans - chopped
- 1 onion - chopped
- 1 tomato - diced
- 1 cup grated coconuts
- 3 tablespoon coriander seeds
- ½ teaspoon pepper
- ½ tablespoon cumin seeds
- ¼ teaspoon methi seeds - Or fenugreek
- 6 red chilies - whole
- 7 curry leaves
- 3 teaspoon tamarind pulp
- 3 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal - or split black gram
- 3 cup water
- salt to taste
Instructions
- Soak the Toor dal for 15 minutes and rinse it thoroughly.
- Place the soaked, drained toor dal in the pressure cooker.⅓ cup toor dal
- Add all the chopped vegetables to the pressure cooker.2 beetroot, 3 carrots, ½ cup green beans, 1 tomato
- Add chopped onions(half of the onions) and tomatoes as well.
- Add 2 cups of water, salt, and pinch of turmeric powder.
- Cover with a lid and pressure cook for 3 whistles.
- Place a pan over medium heat add 2 teaspoon of coconut oil and start to saute the black pepper and methi seeds.½ teaspoon pepper, 3 teaspoon coconut oil, ¼ teaspoon methi seeds
- Add cumin , coriander and fry for 30 seconds.½ tablespoon cumin seeds, 3 tablespoon coriander seeds
- Add red chilies and fry for few seconds until its crispy.6 red chilies
- Add chopped onions to the pan and saute until the onions(remaining half) turn translucent.
- Add the grated coconut and continue to saute for a minute or two.1 cup grated coconuts
- Switch off the heat and let it cool.
- Blend this mixture with enough water(1 cup) to form a smooth paste.
- Add the paste to the pressure cooker with the cooked dal and vegetables.
- Add the tamarind pulp and bring it to a boil over medium flame.3 teaspoon tamarind pulp
- In a separate frying pan, heat a tablespoon coconut oil and temper one teaspoon mustard seeds and curry leaves.7 curry leaves, ½ teaspoon mustard seeds, ½ teaspoon urad dal
- Add this tempering to the sambar.
- Let it simmer for 5-10 minutes over low heat until all the flavors are well combined.
- Serve hot with steamed rice or idlis. Enjoy!
Notes
- You can adjust the consistency of the sambar by adding more or less water according to your preference.
- If you prefer a spicier sambar, increase the number of dry red chilies or add a pinch of red chili powder.
- Using fresh coconut instead of frozen would make it an authentic indian dish.
- Ensure the tamarind you use is fresh for the distinctive tangy sourness.
- Avoid overly mature or stale tamarind, which may alter the taste.
- This sambar pairs well with rice, dosa, neer dosa, and idli recipe.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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