Sambar is one of the main dishes of South India. Sambar is prepared in many regional styles and this sambar is of palakkad style a district in Kerala. In this sambar dish I am using sambar masala which is prepared by roasting the spices along with grated coconut.
Sambar is a blend of cooked vegetable with sambar masala. It is a tasty and aromatic dish. In Kerala it is the main dish for Vishu and Oman sadhya and also other important occasions.
Tovar dal 1 cup
Green chilies 2
Tamarind small lemon sized
Salt to taste
Oil 4 tsp
Dry red chilies 2
Curry leaves 1 strand
Mustard seeds ½ tsp
Jeera ½ tsp
Asafeotide powder a pinch
Coriander leaves few
Procedure for preparing Kerala (Palakkad Style) Sambar:
- Wash and cook the dal with enough water in the pressure cooker.
- Peel and wash the vegetables and chop them 1 inch length wise or in the same size.
- In a bowl add all the chopped vegetables and green chilies with enough water, turmeric powder and salt and cook the vegetables.
- When the vegetables are almost cooked or ¾ done add tomato pieces and cook for 2-3 minutes.
- Then add tamarind juice and cook for 2-3 minutes on low flame till raw smell goes.
- Add sambar masala and boil on high flame. Then reduce the flame to low and cook for 4-5 minutes stirring occasionally.
- Add cooked vegetables to the cooked dal and boil on high flame. Reduce the flame to low and cook for 3-4 minutes stirring occasionally. Put off the flame.
- In kadhai heat oil, add mustard seeds and jeera.
- When mustard seeds splutter, add dry chilies, curry leaves and a pinch of asafetida powder. Put off the flame.
- Top the curry with this seasoning.
- Garnish with coriander leaves.
Palakkad Style Sambar is ready to be served. It is served with plain rice, idli, dosa etc.
- U can increase or decrease the spice levels according to your tastes.
- While seasoning use a pinch of asafetida as it increases the aroma of sambar.
For the Sambar Masala refer my other post SAMBAR MASALA