Sambar is a commonly and daily made dish mainly in Tamilnadu and Kerala of South India. Today I have made a special Sambar which is the specialty of Palakkad. This can be also called as Thenga Aracha Sambar (grounded coconut sambar). This is an ancestral authentic traditional recipe of Palakkad. The difference in Normal Sambar and Palakkadan Sambar is very much. The previous post of mine for Sambar Kerala Style, I had used homemade sambar powder/ podi but for Palakkadan Sambar Coconut is added to the masala and masala made must be instant as it has its own specialty. Palakkadan Sambar is a little time taking recipe but the taste will surely compensate the efforts. Let me take you to the recipe:
- Turdal/ Red Gram – ½ cup
- Chopped Vegetables – Onion (1no), Tomato (2nos), Lady Finger/ Bhendi (5nos), Red Pumpkin/
- Mathangya (1cup), Potato (1no) (optional)
- Tamarind pulp – Lemon size ball (soaked in water for5mins)
- Chili powder – 1tsp
- Turmeric powder – ½ tsp
- Kayam/ Hing – 1inch
- Salt as per taste.
- Coriander leaves – 5 to 6 strands for garnishing
Ingredients For Masala:
- Coriander Seeds – 3tbsp
- Bengal Gram/ Kadala Parippu – 2tbsp
- Fenugreek seeds/ Ulava – 1tsp
- Kayam – 1inch
- Dry Red Chilies/ Kollamulaga – 6nos
- Curry Leaves – 4to5 springs
- Fresh Grated Coconut – 1cup
- Coconut oil – 2tbsp
Ingredients For Seasoning:
- Mustard Seeds – 1tsp
- Dry Red Chilies – 2nos
- Ulava – ½ tsp
- Coconut oil – 1tsp
- Cook turdal in pressure cooker and keep it aside.
- Take a deep bottom vessel. Squeeze soaked tamarind in soaked water and pour the tamarind water into deep bottom vessel. Add 3cups of water.
- Add the chopped vegetables into tamarind water, Add Chili powder, Turmeric powder, kayam and little salt to cook vegetables. Bring it to boil. Low flame, close the vessel with a lid and cook until vegetables are properly cooked.
- In the meantime, roast all above mentioned ingredients under Masala except grated coconut.
- When all the ingredients are partially roasted (slight brown in color), add grated coconut and roast till coconut turns dry and slight brown in color. Do the complete roasting process in low flame.
- Allow it to cool. Grind the masala to a fine paste.
- When the vegetables are completely cooked, add smashed turdal and masala paste. If you feel the sambhar is thick in consistency, add 1cup water. Stir nicely.
- High flame and bring sambar to boil. Then low flame and cook for 10mins.
- Garnish with coriander strands. Switch off the flame.
- Heat oil in a kadai, splutter mustard seeds, fenugreek seeds and dry red chilies. Add it to sambar.