KERALA (PALAKKAD STYLE) SAMBAR

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 Onam sadhya and also other important occasions.

The tasty and aromatic Palakkad Style Sambar recipe is as follows:

Ingredients:

Tovar dal                                     1 cup

Carrot                                             2

Drumstick                                     1

Onion                                              1

Green chilies                                2

Brinjal                                             1

Potato                                             1

Tomatoes                                      2

Tamarind                                       small lemon sized

Salt                                                   to taste

For seasoning:

Oil                                                    4 tsp

Dry red chilies                            2

Curry leaves                                1 strand

Mustard seeds                             ½ tsp

Jeera                                              ½ tsp

Asafeotide powder                   a pinch

For garnishing:

Coriander leaves                        few

Procedure for preparing Kerala (Palakkad Style) Sambar:

1. Wash and cook the dal with enough water in the pressure cooker.
2. Peel and wash the vegetables and chop them 1 inch length wise or in the same size.
3. In a bowl add all the chopped vegetables and green chilies with enough water, turmeric powder and salt and cook the vegetables.
4. When the vegetables are almost cooked or ¾ done add tomato pieces and cook for 2-3 minutes.
5. Then add tamarind juice and cook for 2-3 minutes on low flame till raw smell goes.
6. Add sambar masala and boil on high flame. Then reduce the flame to low and cook for 4-5 minutes stirring occasionally.
7. 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.
   
8. In kadhai heat oil, add mustard seeds and jeera.
9. When mustard seeds splutter, add dry chilies, curry leaves and a pinch of asafetida powder. Put off the flame.
10. Top the curry with this seasoning.
11. Garnish with coriander leaves.

Palakkad Style Sambar is ready to be served. It is served with plain rice, idli, dosa etc.

Note:

• 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