Kerala Sambar - Traditional

Ingredientsfor 4 servings

• 2 nos Potato medium
• 1 medium Cucumber Vellarikka
• 1 Carrots
• 1/4 tsp Asafotida powder can be used (Kayam)
• 5 nos Tomato large
• 1 nos Onion — cut into large slices, large
• 7 nos Pearl onions — finely chopped (Kunjulli)
• 1 tbsp Ginger — finely chopped
• 2 tbsp Garlic — finely chopped
• 4 tbsp Red gram (Thuvaraparippu)
• Curry leaves cut half the bunch finely
• Coriander leaves — finely chopped
• 1/2 tsp Turmeric powder
• 1 tsp Jeerakam
• 21/2 tbsp Sambar powder
• 1 tsp Coriander powber
• 1 tsp Powder (Uluva)
• Oil, to taste
• Salt, to taste
• Mustard seeds A, a few
• A a, a few (Uluva)
• 1 tbsp Garlic — crushed

Preparation

1. Step 1

   Pressure cook the dhal and the jeera.

2. Step 2

   Cut the vegetables into small pieces.

3. Step 3

   Add the vegetables, the sliced onion, the diced tomatoes, the ginger, 2 tbsp of garlic, salt to taste, the coriander leaves, half the curry leaves, the asfotida to the cooked dhal and cook till the vegetables are well cooked and the tomatoes are mashed well.

4. Step 4

   Remove from stove.

5. Step 5

   In a frying pan, add oil and allow to crackle the mustard seeds and the fenugreek seeds.

6. Step 6

   Add 1 tbsp crushed garlic, the finely cut pearl onions and the curry leaves.

7. Step 7

   When the onions turn brown, add the coriander powder and the fenugreek powder and add this mixture to the the vegetable mixture.

8. Step 8

   Add the sambar powder to the vegetable mixture and let the mixture boil with these additions.

9. Step 9

   Let it boil for some time, till the mixture becomes very thick, give it a good stir and serve.

10. Step 10

    The sambar is ready.