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Kerala Style Sambar
Kerala Style Sambar

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We hope you got insight from reading it, now let’s go back to kerala style sambar recipe. To cook kerala style sambar you only need 25 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Kerala Style Sambar:
  1. Take small cup toor dal
  2. Get small purple brinjals cut in halves
  3. Take small madrasi cucumber peeled and cubed
  4. You need Drumbsticks peeled and cut in 3-4" pieces
  5. You need chayote peeled and diced
  6. You need small wedge white pumpkin peeled and cubed
  7. Prepare large onion cut in cubes
  8. Take tomatoes cut in cubes
  9. Get Lemon sized tamarind ball
  10. Provide salt or to taste
  11. Take water or as needed
  12. You need Masala to be roasted:
  13. Prepare coriander seeds
  14. Prepare fenugreek seeds
  15. Take mustard seeds
  16. You need hing
  17. You need dry red chilies
  18. You need fresh grated coconut
  19. Get Tempering—
  20. You need mustard seeds
  21. You need curry leaves
  22. Take dry red chilies
  23. Prepare fenugreek seeds
  24. Prepare hing (asafoedita)
  25. You need olive oil
Steps to make Kerala Style Sambar:
  1. Wash dal and pressure cook till soft. Once pressure is gone, remove container of dal and churn it till it is smooth.
  2. Dry roast all ingredients under Masala except grated coconut till lightly browned. Add 3-4 drops oil and stir. Switch off gas.
  3. Add grated coconut and sauté till it's lightly colored. Cool and grind in mixer/food processor till fine powder is formed.
  4. Soak tamarind in warm water for 5-10 minutes and squeeze out the pulp discarding the pith.
  5. Take a deep pot and add dal to it. Add water according to sambar consistency (not too watery).
  6. Add the roasted masala to the dal and all the vegetables except drumbsticks.
  7. Boil drumbsticks separately.
  8. Bring the dal to a boil. Cover and cook till vegetables are done. Add tamarind pulp and cook for some more time till tamarind flavor is blended in the dal.
  9. Prepare the tempering. In another pan, heat oil. Add mustard seeds, hing, red chilies, and curry leaves. Sauté. Add fenugreek seeds. Stir for few seconds and add the tempering to the dal. Quickly place a lid as soon as the tempering is added to infuse flavors in the dal.
  10. Keep simmering on very low heat for additional 5-10 minutes on low heat. - Serve with idli/dosa/rice.

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