Kerala Sambar with Coconut Video

Kerala Sambar with Coconut Video

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The Kerala Sambar with Coconut Video is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin.

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Recipe Description for Kerala Sambar, Kerala Sambhar with Coconut

Ingredients

For Kerala Sambar
3/4 cup toovar (arhar) dal , washed and drained
1/4 cup shallots (madras onions)
1/2 cup ladies finger (bhindi) , cut into 1” pieces
1/2 cup brinjal (baingan / eggplant) cubes
1/2 cup potato cubes
1/2 cup tomato cubes
1/2 cup red pumpkin (bhopla / kaddu) cubes
3/4 cup drumsticks (saijan ki phalli / saragavo) , cut into 2” pieces
salt to taste
1 1/2 tbsp tamarind (imli) pulp
1 tbsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)

For The Sambar Masala
2 tsp coconut oil
1/2 cup grated coconut
1/4 cup roughly chopped onions
2 1/2 tbsp coriander (dhania) seeds
1/4 tsp cumin seeds (jeera)
1/2 tsp black peppercorns (kalimirch)
1/4 tsp fenugreek (methi) seeds
10 curry leaves (kadi patta)
7 whole dry kashmiri red chillies
1/2 tbsp chana dal (split bengal gram)

Method

For the sambar masala

1. Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 7 minutes.
2. Cool and blend in a mixer along with ½ cup of water till smooth. Keep aside.

How to proceed

1. To make {span class="bold1"}kerala sambar{/span}, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Whisk the dal well using a whisk.
4. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally.
5. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
6. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute.
7. Pour this tempering on the prepared sambar and mix well.
8. Serve the {span class="bold1"}kerala sambar{/span} hot.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes