Sambar is a traditional recipe of South India but the preparation style varies. In Kerala, the main dish in Sadhya is Sambar. In Sambar, the best part is we can put any vegetables of our choice & the masala can be prepared in two varieties. One is adding coconut & other without adding coconut. Normally I prefer without adding coconut as we can preserve the sambar masala powder/ sambar podi for 2 or 3months at room temperature. Adding coconut is also tastier……today I have prepared this dish without adding coconut. This is the easiest way of making Kerala traditional Sambar in minutes.
- Red Pumpkin – 250gms (chopped cubically)
- Carrot – 2nos (chopped cubically)
- Onion – 1no (cut into 4 pieces cubically)
- Tomato – 2nos (cut into 4pieces cubically)
- Lady’s Finger/ Bhendi – 4nos medium size (cut into 2pieces)
- Tur dal – 1/2cup
- Hing powder – 1tsp
- Tamarind – 1 medium size ball
- Sambhar powder – 1/2cup (homemade)
- Curry leaves – 5nos
- Coriander leaves – 3tsp
- Chili powder – 1/2tsp
- Turmeric powder – 1/2tsp
- Mustard seeds/ Rai/ Kadaka – 1tsp
- Fry red chilies – 3nos
- Sugar – 1/2tsp
- Salt as per taste.
- In a vessel, add tur dal & nicely clean for 2 or 3times in normal water. Add all the chopped vegetables with adequate water except tomato & lady’s finger. Add chili powder & turmeric powder & ½ tsp hing. Place the vessel in pressure cooker. When 1st whistle comes, low flame & cook for 20mins.
- Put tamarind ball into 1/2 cup water & after 5mins nicely ooze out tamarind pulp in water. Add tamarind water to the cooked vegetables & tur dal. Mix well.
- Then add chopped tomatoes & lady’s finger & keep it in low flame.
- Blend the sambar powder in mixer to a fine paste. Add paste to the vegetables.
- Then add curry leaves & sugar & salt & allow it to boil. When curry starts boiling, low the flame & cook for 5mins. Switch off the flame.
- Heat a kadai. Add 1tsp of oil. Add Rai, Dry red chilies. Garnish with coriander leaves.