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Main Course

Kunjulli 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 3 servings

Madras onion) : ¼ k gm (Kunjulli)
Sambar powder : 1 ½ tsp
Turmeric powder : ¼ tsp
Tamarind : lemon sized
Sambar dal : 1 small bowl
A pinch (Kayam)
Mustard seeds : ¼ tsp
Dry chilly : 2 nos
Curry leaves : a, a few

Preparation

Step 1
Boil madras onion and sambar dal with turmeric, sambar powder, salt and tamarind water.
Step 2
Warm the oil in a pan. let the mustard seeds crackle. Add curry leaves and dry chilly.
Step 3
Mix it well. Kunjulli sambar is ready.

Tip

Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.

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