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Main Course

Sambar (Kozhikode Style)

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

1/2 cup Red gram (Thuvaraparippu)
Salt, to taste
Tamarind A lemon sized ball or, as needed
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Ghee
Vegetable
3 nos Onion
3 nos Drumstick (Muringakkai)
5 nos Lady’s finger (Vendakkai)
1 nos Carrot
2 nos Potatoes medium
1 nos Raw plantains Pachakai
1 nos Brinjal Vazhuthananga
2 nos Tomato
2 - Green chillies
1 bunch Coriander leaves
For seasoning
1 tsp Oil
2 - Dry chillies Unakka mulaku
1 tsp Mustard seeds
2 sprig Curry leaves
For grinding
2 cup Coconut — grated
1 pinch Cumin seeds (Jeerakam)
1 pinch Fenugreek seeds (Uluva)
5 - Pepper Kurumulaku
2 tsp Coriander powder
1 pinch Asafoetida (Kayam)
2 nos Garlic pods
2 nos Small onions (Kunjulli)
1 Spring Curry leaves

Preparation

Step 1
Fry coconut with all ingredients listed for grinding except coriander powder.
Step 2
When coconut goes golden brown, add coriander powder and fry for 1 min.
Step 3
Allow it to cool and grind it to a fine paste.
Step 4
Cut all the vegetables into even sized pieces.
Step 5
Cook red gram or dal in a pressure cooker along with 1/2 tsp turmeric powder, a pinch of salt, ghee and the required quantity of water, until half cooked.
Step 6
Add chilly powder followed by the vegetables one by one according to their cooking time into the dal.
Step 7
For instance, potatoes first followed by others and finally add tomatoes.
Step 8
Add boiling water and salt to taste.
Step 9
Soak tamarind in a cup of water and extract the juice.
Step 10
Add the extracted tamarind juice into the vessel.
Step 11
When all the vegetables are cooked, add the coconut paste and allow it to boil.
Step 12
Warm the oil in a pan.
Step 13
Let the mustard seeds crackle and fry red chillies and curry leaves.
Step 14
Add the above seasoning into the cooked sambar.
Step 15
Add coriander leaves and Stir everything together thoroughly.
Step 16
Serve while still hot with rice.

Tip

Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.

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Ingredientsfor 3 servings

1/2 cup Red gram (Thuvaraparippu)

Salt, to taste

Tamarind A lemon sized ball or, as needed

1 tsp Chilly powder

1/2 tsp Turmeric powder

1/2 tsp Ghee

Vegetable

3 nos Onion

3 nos Drumstick (Muringakkai)

5 nos Lady’s finger (Vendakkai)

1 nos Carrot

2 nos Potatoes medium

1 nos Raw plantains Pachakai

1 nos Brinjal Vazhuthananga

2 nos Tomato

2 - Green chillies

1 bunch Coriander leaves

For seasoning

1 tsp Oil

2 - Dry chillies Unakka mulaku

1 tsp Mustard seeds

2 sprig Curry leaves

For grinding

2 cup Coconut — grated

1 pinch Cumin seeds (Jeerakam)

1 pinch Fenugreek seeds (Uluva)

5 - Pepper Kurumulaku

2 tsp Coriander powder

1 pinch Asafoetida (Kayam)

2 nos Garlic pods

2 nos Small onions (Kunjulli)

1 Spring Curry leaves

Preparation

Step 1

Fry coconut with all ingredients listed for grinding except coriander powder.

Step 2

When coconut goes golden brown, add coriander powder and fry for 1 min.

Step 3

Allow it to cool and grind it to a fine paste.

Step 4

Cut all the vegetables into even sized pieces.

Step 5

Cook red gram or dal in a pressure cooker along with 1/2 tsp turmeric powder, a pinch of salt, ghee and the required quantity of water, until half cooked.

Step 6

Add chilly powder followed by the vegetables one by one according to their cooking time into the dal.

Step 7

For instance, potatoes first followed by others and finally add tomatoes.

Step 8

Add boiling water and salt to taste.

Step 9

Soak tamarind in a cup of water and extract the juice.

Step 10

Add the extracted tamarind juice into the vessel.

Step 11

When all the vegetables are cooked, add the coconut paste and allow it to boil.

Step 12

Warm the oil in a pan.

Step 13

Let the mustard seeds crackle and fry red chillies and curry leaves.

Step 14

Add the above seasoning into the cooked sambar.

Step 15

Add coriander leaves and Stir everything together thoroughly.

Step 16

Serve while still hot with rice.