Kerala Sambar is a dal based mixed vegetable curry. You can add any fresh organic vegetables to this sambar. Let’s make delicious Kerala Sambar on this Onam!
Dal - ½ cup
Drumstick - 1 No
Tomato - 1 No
Carrot - 1 No
Eggplant - 1 No
Okra - 2 Nos
Cucumber - 100gm
Green Banana- ½ of one
French Beans - 3 Nos
Green Chilli - 4 Nos
Onion - 1 No
Turmeric Powder - 1 Pinch
Sambar Powder - 3 Table Spoon
Asafoetida Powder - 1 Tea Spoon
Tamarind - Gooseberry sized ball
Coconut oil - 2 Table Spoon
Mustard Seeds - 1 Tea Spoon
Dry Red Chillies - 3 Nos
Shallot - 5 Nos
Curry Leaves - 2 Springs
Water - to cover the vegetables
Salt - To Taste
Wash dal and soak in water for minimum 20minutes
In the meantime, wash the vegetables very well. Cut drumstick into 2-inch pieces and other vegetables into medium size (cube shape) pieces. Slice shallots and slit green chillies lengthwise.
Pressure cook dal and vegetables by adding turmeric powder, sambar powder (1 tablespoon only), salt and enough water to cover the vegetables till you hear a whistle. Turn off the fire and wait till the pressure settles. (It usually takes more than 10 minutes)
In the meantime, soak tamarind in ½ cup of water for 5minutes. Squeeze and take the extract from it and keep it aside.
Heat remaining 2 tablespoon sambar powder and asafoetida powder in a frying pan to avoid the raw taste.
When the pressure settles, open the pressure cooker and heat it again by adding tamarind extract asafoetida and sambar powder for 2 minutes on a medium flame. Taste for salt.
Heat coconut oil in a pan and put mustard seeds. When it splutters, add shallots, dry red chillies and curry leaves and saute it. Add this to the prepared sambar.
Kerala sambar is ready for serving. Transfer to the serving dish and garnish with coriander leaves if required.