Welcome back to Plate Full of Yum! Today, I am excited to share a recipe very close to my heart: Kerala Style Sambar using our homemade sambar powder. I learned to make it from my mum when I started my career, at that time, I was living with my roommates. This sambar quickly became a hit among them, and they often requested it for our meals. It’s a dish full of memories, flavors, and comfort.
What is Sambar?
Sambar is a traditional South Indian dish that is both nutritious and delicious. It’s a staple in many households and is known for its rich as well as aromatic flavors. Made with toor dal (split pigeon peas), a variety of vegetables, and a special blend of spices, sambar is typically enjoyed with rice, idli, or dosa. Moreover, the homemade sambar powder adds a unique depth of flavor, making this dish truly special.
I love this recipe for its simplicity. My mum taught it to me in a way that even a beginner can cook it effortlessly. Whether you are new to cooking or an experienced home chef, this sambar recipe brings a taste of Kerala to your table. In addition, the combination of lentils, vegetables, and spices creates a symphony of flavors that is both tangy and spicy. Plus, you can enjoy the flexibility of the ingredients, allowing you to add your favorite vegetables or whatever you have on hand.
A Glimpse into Kerala Style Sambar Variations
Interestingly, Kerala boasts a variety of sambar recipes, each with its own unique twist depending on the region. For instance, the people in Palakkad region prepare the Sambar masala by dry roasting grated coconut along with the spices. This recipe for Kerala Style Sambar is one of the easiest versions you can make. It’s straightforward and perfect for beginners. By focusing on a basic and delicious method, you can enjoy a taste of Kerala’s culinary heritage with minimal effort.
Now, let’s dive into the recipe. This version of sambar uses our homemade sambar powder for which, you can find the recipe here – Homemade Kerala-Style Sambar Powder If you don’t have tamarind or prefer not to use it, you can skip it and add an extra tomato for tanginess.
Kerala Style Sambar Recipe
Discover how to make traditional Kerala-style sambar using homemade sambar powder. This flavorful South Indian lentil curry is perfect with rice!
Ingredients
- 1/2 cup toor dal (split pigeon peas)
- 1 medium potato, cubed
- 1 small carrot, diced
- 1/2 cup sliced shallots
- 1 tomato, chopped
- 12 green chilies (optional, for a spicier dish)
- 1/2 teaspoon turmeric
- Salt to taste
- 1 teaspoon coconut oil
- 15 grams tamarind (size of a small gooseberry) -Add an extra tomato if you done prefer tamarind
- 3 okra, cut into 1inch pieces (optional veggies)
- 1 small drumstick, cut into 2inch pieces (optional veggies)
- 1 baby eggplant, quartered (optional veggies)
- 3 heaped tablespoons homemade sambar powder
- 1/2 teaspoon asafetida
- 1/4 cup chopped coriander leaves
- For Tempering:
- 2 tablespoons coconut oil or vegetable oil
- 1/2 teaspoon mustard seeds
- 2 dried red chilies, broken in half
- 2 sprigs curry leaves
- 1/4 teaspoon fenugreek powder or seeds (optional)
Instructions
- Rinse the Dal and Vegetables: First, start by rinsing 1/2 cup of toor dal under cold water until the water runs clear. Also, rinse all the vegetables you will be using for the sambar.
- Prepare the Dal and Vegetables: Now, in a pressure cooker, add 1/2 cup of toor dal, one cubed medium potato, one diced small carrot, 1/2 cup sliced shallots, and one chopped tomato. For a spicier dish, you can add 1 to 2 green chilies. Next, add 1/2 teaspoon of turmeric, salt to taste, and one teaspoon of coconut oil. Tip: The oil helps prevent the liquid from coming out during the whistles. Close the lid and cook for 4 whistles. Let the pressure settle naturally. If you’re using an Instant Pot, cook on high for 10 minutes and allow natural pressure release.
- Soak Tamarind Pods: While the dal and vegetables are cooking, soak 15 grams of tamarind in water. This should be about the size of a small gooseberry.
- Cook the Soft Vegetables (Optional Step): Heat a heavy-bottomed pot and add a tablespoon of coconut oil. Add the cut okra, drumstick pieces, and quartered baby eggplant. Sauté for 2 minutes until they soften slightly. Then, add 3 heaped tablespoons of homemade sambar powder and 1/2 teaspoon of asafetida. Sauté well to combine the spices with the vegetables.
- Prepare and Add Tamarind Pulp: Squeeze the tamarind soaking in water to release the pulp. Strain the mixture and add it to the pot with the sautéed vegetables and spices. Mix well to combine.
- Combine Dal and Vegetables: By this time, the dal and vegetables in the pressure cooker should be ready. Open the pressure cooker and transfer the dal and vegetables to the pot. Mix well and check for salt. Adjust if necessary. Add 1/4 cup of chopped coriander leaves and turn off the heat.
- Tempering: For tempering, heat 2 tablespoons of coconut oil or any vegetable oil of your choice in a small skillet. Tip: Using coconut oil makes the sambar more aromatic and gives it an authentic Kerala-style flavor. Once the oil is hot, add 1/2 teaspoon of mustard seeds and 2 dried red chilies (broken in half). When the mustard seeds start to pop, add 2 sprigs of curry leaves and sauté until they are crisp. Optionally, you can add 1/4 teaspoon of fenugreek powder or seeds for extra flavor. Turn off the heat and pour the tempered oil and aromatics into the sambar. Mix well to combine.
- Let it Rest: Cover the sambar and let it sit for 10 minutes before serving. This allows the flavors to infuse and meld together beautifully.
Notes
Skip Tamarind: If you don't prefer adding tamarind, you can skip it and add an extra tomato for tanginess.
Storage: Sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Meal Prep: To save time, you can prepare the dal and vegetables in advance and store them in the refrigerator. When ready to cook, simply combine with the tamarind and spices as per the instructions.
Enjoy your homemade Kerala Sambar with rice, idli, or dosa. This dish brings warmth, comfort, and a taste of South Indian tradition to your table.