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Main Course

1-2-3 Sambar

A hearty lentil stew loaded with vegetables, tangy tamarind, and a freshly ground spice paste — Kerala sambar is thicker and more coconut-forward than versions from other states. It gets ladled generously over rice at every meal.

Ingredientsfor 4 servings

1/4 Teacup Red gram (Thuvaraparippu)
1/4 Teacup Masoor dal Red dal
1 nos Drumsticks cut and split (Muringakkai)
5-6 nos Lady`s finger cut in 2" length, Vendakka
2 nos Potatoes diced into big cubes, large
Elephant yam diced, Chena
1 nos Brinjal diced, Vazhuthananga
5 - Amarakka cut them in 2 inch length
3 small Vellarikka
1 nos Onion big thick slices, large
Onions each — cut into halves, cheriya ulli
1 nos Tomato More vegetables can be added according to ones liking
1/4 tsp Turmeric powder
Salt, to taste
Tamarind juice, as needed
1 tbsp Oil
1 tsp Mustard seeds
1 - Dry red chillies (Kollamulaku)
Curry leaves A, a few
5 tbsp Coriander powder
4 tbsp Chilly powder
2 tsp Fenugreek seeds (Uluva)
1 tbsp Rice Red rice is preferrable

Preparation

Step 1
For making Sambar podi:- 1)Roast uluva in a nonstick pan.
Step 2
When the colour begins to get darker and the smell of uluva comes, remove it from the heat to a cool and dry vessel.
Step 3
Next wash the rice and roast the wet rice on the pan till it begins to crackle.
Step 4
Add it to the same vessel as uluva.
Step 5
Heat coriander powder on LOW heat AND CONSTANTLY STIR IT for not more than 2 minutes.
Step 6
Add chilli powder and roast for another 1 min.
Step 7
Take it off the heat.
Step 8
Add uluva and ari to it and Stir everything together thoroughly with a spatula.
Step 9
Grind the mix finely in a mixie.
Step 10
The mixer bowl should be 100% dry.
Step 11
Store the sambar podi in a dry airtight container.
Step 12
More quantity of sambar podi can be made in the same ratio and it will remain fresh as long as no moisture enters.
Step 13
For making Sambar:- 1)In a pressure cooker, add all the vegetables, dal, turmeric, salt and water just enough to cover the vegetables.
Step 14
Cook on high heat till one whistle comes.
Step 15
Turn off immedietely and do not disturb till the pressure settles.
Step 16
When the pressure settles, open the cooker and add 2 - 3 tbsp of sambar podi (according to taste) and the tamarind juice and stir.
Step 17
If needed, add asafoetida(Kayam).
Step 18
Heat it for about 2 minutes.
Step 19
Allow to crackle mustard, dry red chillies and curry leaves in oil and garnish the sambar.

Tip

Add the tempering last and let the sambar rest for 5 minutes after. The flavours need a moment to settle.

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Ingredientsfor 4 servings

1/4 Teacup Red gram (Thuvaraparippu)

1/4 Teacup Masoor dal Red dal

1 nos Drumsticks cut and split (Muringakkai)

5-6 nos Lady`s finger cut in 2" length, Vendakka

2 nos Potatoes diced into big cubes, large

Elephant yam diced, Chena

1 nos Brinjal diced, Vazhuthananga

5 - Amarakka cut them in 2 inch length

3 small Vellarikka

1 nos Onion big thick slices, large

Onions each — cut into halves, cheriya ulli

1 nos Tomato More vegetables can be added according to ones liking

1/4 tsp Turmeric powder

Salt, to taste

Tamarind juice, as needed

1 tbsp Oil

1 tsp Mustard seeds

1 - Dry red chillies (Kollamulaku)

Curry leaves A, a few

5 tbsp Coriander powder

4 tbsp Chilly powder

2 tsp Fenugreek seeds (Uluva)

1 tbsp Rice Red rice is preferrable

Preparation

Step 1

For making Sambar podi:- 1)Roast uluva in a nonstick pan.

Step 2

When the colour begins to get darker and the smell of uluva comes, remove it from the heat to a cool and dry vessel.

Step 3

Next wash the rice and roast the wet rice on the pan till it begins to crackle.

Step 4

Add it to the same vessel as uluva.

Step 5

Heat coriander powder on LOW heat AND CONSTANTLY STIR IT for not more than 2 minutes.

Step 6

Add chilli powder and roast for another 1 min.

Step 7

Take it off the heat.

Step 8

Add uluva and ari to it and Stir everything together thoroughly with a spatula.

Step 9

Grind the mix finely in a mixie.

Step 10

The mixer bowl should be 100% dry.

Step 11

Store the sambar podi in a dry airtight container.

Step 12

More quantity of sambar podi can be made in the same ratio and it will remain fresh as long as no moisture enters.

Step 13

For making Sambar:- 1)In a pressure cooker, add all the vegetables, dal, turmeric, salt and water just enough to cover the vegetables.

Step 14

Cook on high heat till one whistle comes.

Step 15

Turn off immedietely and do not disturb till the pressure settles.

Step 16

When the pressure settles, open the cooker and add 2 - 3 tbsp of sambar podi (according to taste) and the tamarind juice and stir.

Step 17

If needed, add asafoetida(Kayam).

Step 18

Heat it for about 2 minutes.

Step 19

Allow to crackle mustard, dry red chillies and curry leaves in oil and garnish the sambar.