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Main Course

Instant 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

200 g Toor dal (Thuvara parippu)
6 nos Shallots (Kunjulli)
2 nos Green chillies
1/2 tsp Turmeric powder
Curry leaves, a few
1 tsp Mustard seeds
1 nos Tomato finely chopped, medium
4 Cloves Garlic — crushed
1 tsp Red chilly powder
2-3 tbsp Sambar powder
Asafoetida A pinch
Tamarind extract lemon size
Coriander leaves a bunch
1 tbsp Ghee
4 tbsp Gingely oil/ coconut oil
Salt, to taste
Sugar a pinch

Preparation

Step 1
Pressure cook the ingredients: toor dal, shallots, green chillies, turmeric powder, ghee and 1 cup water for 3-4 whistles/until done.
Step 2
Set a pan over medium heat and pour in the oil. let the mustard seeds crackle.
Step 3
Stir in tomato and garlic. cook the tomato till it becomes very soft and let it cook for a while.
Step 4
Mash the tomato with a ladle. When its time, add red chilly powder, sambar powder, asafoetida and fry for a few minutes.
Step 5
Stir in extracted tamarind water and let it boil. Meanwhile open the cooker and keep it back on flame without putting lid.
Step 6
Pour this tamarind mixture into the cooked dal. give it a good stir and let it boil.(If the sambar is thick add little hot water to adjust).
Step 7
Season with salt and a pinch of sugar. Switch off flame and add coriander leaves to garnish. Your sambar is ready.
Step 8
Best with rice, idli and dosa.

Tip

The coconut paste is what makes Kerala sambar distinct from Tamil sambar. Grind it fresh — packaged coconut does not have the same effect.

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Main Course

Instant Sambar

Ingredientsfor 4 servings

200 g Toor dal (Thuvara parippu)
6 nos Shallots (Kunjulli)
2 nos Green chillies
1/2 tsp Turmeric powder
Curry leaves, a few
1 tsp Mustard seeds
1 nos Tomato finely chopped, medium
4 Cloves Garlic — crushed
1 tsp Red chilly powder
2-3 tbsp Sambar powder
Asafoetida A pinch
Tamarind extract lemon size
Coriander leaves a bunch
1 tbsp Ghee
4 tbsp Gingely oil/ coconut oil
Salt, to taste
Sugar a pinch

Preparation

Step 1
Pressure cook the ingredients: toor dal, shallots, green chillies, turmeric powder, ghee and 1 cup water for 3-4 whistles/until done.
Step 2
Set a pan over medium heat and pour in the oil. let the mustard seeds crackle.
Step 3
Stir in tomato and garlic. cook the tomato till it becomes very soft and let it cook for a while.
Step 4
Mash the tomato with a ladle. When its time, add red chilly powder, sambar powder, asafoetida and fry for a few minutes.
Step 5
Stir in extracted tamarind water and let it boil. Meanwhile open the cooker and keep it back on flame without putting lid.
Step 6
Pour this tamarind mixture into the cooked dal. give it a good stir and let it boil.(If the sambar is thick add little hot water to adjust).
Step 7
Season with salt and a pinch of sugar. Switch off flame and add coriander leaves to garnish. Your sambar is ready.
Step 8
Best with rice, idli and dosa.