17. SAMBAR

17. SAMBAR

Today’s recipe is Kerala Sambar, a flavorful lentil and vegetable curry cooked with tamarind and freshly ground spices. This dish is a star of every Sadya, balancing taste, aroma, and nutrition.

👉 Explore all recipes in this festive series at our Onam Sadya Recipe Guide.

---

🥕 Ingredients

For the Dal

• 1 cup toor dal (pigeon peas)

• ¼ tsp turmeric powder

• 2 cups water

For the Tamarind Extract

• Lemon-sized ball of tamarind

• 1 ½ cups warm water

Vegetables (you can use a mix like):

• Drumstick (moringa) – 1 stick, cut into pieces

• Pumpkin – ½ cup, diced

• Brinjal – 1, diced

• Carrot – 1, chopped

• Beans – 5–6, chopped

• Okra – 3–4, chopped

For Sambar Masala (roast & grind)

• 2 tbsp coriander seeds

• 1 tbsp chana dal

• 4–5 dried red chilies

• 1 tsp fenugreek seeds

• 2 tbsp grated coconut (fresh)

• Curry leaves – few

For Tempering

• 1 tsp mustard seeds

• 2 dried red chilies

• Curry leaves – few

• 2 tsp coconut oil

• Salt to taste

---

🍲 Preparation Method

1. Pressure cook toor dal with turmeric and mash well.

2. Soak tamarind in warm water and extract pulp.

3. Roast coriander seeds, chana dal, red chilies, fenugreek, coconut, and curry leaves. Grind into a smooth paste with little water.

4. Cook all vegetables with tamarind extract and salt until tender.

5. Add cooked dal and ground masala paste → mix well and simmer for 5–7 minutes.

6. Prepare tempering: heat coconut oil, splutter mustard seeds, curry leaves, and dried red chilies → pour into the sambar.

7. Serve hot with steamed rice and other Sadya dishes! 🌸

---

📌 Recipe Tips

• Add drumstick (moringa) for the most authentic flavor.

• Freshly ground coconut masala makes Kerala Sambar unique from Tamil Nadu version.

• Adjust tamarind based on sourness preference.