Kerala Style Easy Sambar Recipe With Coconut
Kerala-style sambar is one of the tastiest versions of sambar from South India and is a staple in every household.
Servings: 5
Calories: 145kcal
Equipment
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.
Nutrition
Calories: 145kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 591mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6984IU | Vitamin C: 117mg | Calcium: 84mg | Iron: 3mg