Kerala Style Easy Sambar Recipe With Coconut

Name: Kerala Style Easy Sambar Recipe With Coconut
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 beetroot (4 cups chopped); 3 carrots (3 cups chopped); 1/3 cup toor dal; 1/2 cup green beans (chopped); 1 onion (chopped); 1 tomato (diced); 1 cup grated coconuts; 3 tbsp coriander seeds; 1/2 tsp pepper; 1/2 tbsp cumin seeds; 1/4 tsp methi seeds (Or fenugreek); 6 red chilies (whole); 7 curry leaves; 3 tsp tamarind pulp; 3 tsp coconut oil; 1/2 tsp mustard seeds; 1/2 tsp urad dal (or split black gram); 3 cup water; salt to taste

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.

A bowl of Kerala Sambar is on the table.

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!

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Ingredients
Instructions
Tips
Variations
Recipe FAQ
Related
Pairing
📖 Recipe
Comments

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.

A pressure cooker is having rinsed toor Dal.

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.

A heated pan is with spices, chilies and onions.

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.

A heated pan is with spices and grated coconuts.

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.

A pot is with vegetables and blended coconut mixture.

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.

A pot is with cooked Sambar with coconut.

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

Can I use any vegetables for this sambar?

Yes, you can use a mix of your favorite vegetables or the ones you have available.

Is it necessary to pressure cook the dal and vegetables together?

Pressure cooking helps in achieving a smooth texture for the sambar. However, you can also cook them separately if needed.

How long does this sambar stay fresh?

It is best consumed within a day or two. If storing for longer, refrigerate and reheat before serving.

Can I use sambar powder instead of spices?

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.

Can I cook this Kerala-style sambar in the instant pot?

You can use the saute function and pressure cook for 10-12 minutes. Let the pressure release naturally before opening the lid.

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