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Main Course

Kerala Style 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 cup Red gram (Thuvaraparippu)
7 nos Drumsticks — cut into 2" pieces, muringakkai
2 nos Tomato — cut into medium sized pieces
1 nos Onion — sliced
2 nos Green chillies — sliced
1 cup Coconut — grated
1/2 tsp Turmeric powder
2 tsp Chilly powder
2 tsp Coriander powder
1 cm Asafoetida (Kayam)
1 tsp Black gram (Uzhunnuparippu)
1 tsp Bengal gram (Kadalaparippu)
1 tsp Fenugreek seeds (Uluva)
1 Lemon Tamarind (Puli)
20 nos Curry leaves
1/4 cup Coriander leaves
1 tsp Mustard seeds
2 nos Dry red chillies (Kollamulaku)
6 tsp Oil
Salt, to taste

Preparation

Step 1
Soak Thuvaraparippu overnight or for 2 hrs in hot water.
Step 2
Heat 1 tsp of oil in a fry pan.
Step 3
Fry asafoetida cube, till it turns brown. Remove it from oil.
Step 4
Add 1 more tsp of oil into the pan.
Step 5
Add bengal gram, black gram, fenugreek seeds and 10 curry leaves into it.
Step 6
Add coconut, into the gram mix and give it a good stir careful not to burn the grams, till coconut goes golden brown. Remove it from the pan.
Step 7
Into the same pan add coriander powder and then chilli powder. Reduce the flame and stir until the raw smell leaves, carefully not to burn the powders. Grind the fried coconut and powders into a fine paste.
Step 8
Heat 2 tsp of oil in the pan.
Step 9
Fry onions and green chillies, till the raw smell leaves.
Step 10
Boil dal with turmeric and tomato.
Step 11
When dal is half cooked, add drumsticks, onions and green chillies.
Step 12
Soak tamarind in a cup of water and filter.
Step 13
Add the ground coconut paste and tamarind to the dal mixture.
Step 14
Allow it to boil well.
Step 15
Season with salt.
Step 16
Heat 2 tsp of oil in another fry pan.
Step 17
Let the mustard seeds crackle and cook dry chillies and rest of the curry leaves.
Step 18
Add the above seasoning into the cooked sambar.
Step 19
Add finely chopped coriander leaves and Stir everything together thoroughly.
Step 20
Serve while still hot with rice, idli or 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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Ingredientsfor 4 servings

1 cup Red gram (Thuvaraparippu)

7 nos Drumsticks — cut into 2" pieces, muringakkai

2 nos Tomato — cut into medium sized pieces

1 nos Onion — sliced

2 nos Green chillies — sliced

1 cup Coconut — grated

1/2 tsp Turmeric powder

2 tsp Chilly powder

2 tsp Coriander powder

1 cm Asafoetida (Kayam)

1 tsp Black gram (Uzhunnuparippu)

1 tsp Bengal gram (Kadalaparippu)

1 tsp Fenugreek seeds (Uluva)

1 Lemon Tamarind (Puli)

20 nos Curry leaves

1/4 cup Coriander leaves

1 tsp Mustard seeds

2 nos Dry red chillies (Kollamulaku)

6 tsp Oil

Salt, to taste

Preparation

Step 1

Soak Thuvaraparippu overnight or for 2 hrs in hot water.

Step 2

Heat 1 tsp of oil in a fry pan.

Step 3

Fry asafoetida cube, till it turns brown. Remove it from oil.

Step 4

Add 1 more tsp of oil into the pan.

Step 5

Add bengal gram, black gram, fenugreek seeds and 10 curry leaves into it.

Step 6

Add coconut, into the gram mix and give it a good stir careful not to burn the grams, till coconut goes golden brown. Remove it from the pan.

Step 7

Into the same pan add coriander powder and then chilli powder. Reduce the flame and stir until the raw smell leaves, carefully not to burn the powders. Grind the fried coconut and powders into a fine paste.

Step 8

Heat 2 tsp of oil in the pan.

Step 9

Fry onions and green chillies, till the raw smell leaves.

Step 10

Boil dal with turmeric and tomato.

Step 11

When dal is half cooked, add drumsticks, onions and green chillies.

Step 12

Soak tamarind in a cup of water and filter.

Step 13

Add the ground coconut paste and tamarind to the dal mixture.

Step 14

Allow it to boil well.

Step 15

Season with salt.

Step 16

Heat 2 tsp of oil in another fry pan.

Step 17

Let the mustard seeds crackle and cook dry chillies and rest of the curry leaves.

Step 18

Add the above seasoning into the cooked sambar.

Step 19

Add finely chopped coriander leaves and Stir everything together thoroughly.

Step 20

Serve while still hot with rice, idli or dosa.