Sambar (Kerala/Tamil Style)
This Kerala and Tamil style sambar gets its body from a freshly fried coconut and spice paste rather than a ready-made powder. Coriander seeds, chile and asafoetida are toasted in oil with shredded coconut until dark red, then ground and stirred into mashed toor dal. Drumstick, small onions and tomato simmer in a tamarind-sour, turmeric-yellow broth, giving a thick, tangy stew for rice.
Instructions
Wash the toor dal and cook it until it is soft enough to fall apart, then mash it smooth and set it aside.
Heat a pan and add 1 tsp of oil. Add the asafoetida, chile powder, coriander powder and coriander seeds, and fry them well.
Add the shredded coconut and keep frying until the mixture turns dark red. Watch it closely so it does not burn, then take the pan off the heat and let it cool.
Wash the vegetables and boil them in a pot of water with the turmeric powder. When they are almost cooked, stir in the tamarind paste and let the pot boil for a while.
Grind the cooled coconut mixture, then mix it with the mashed dal. Stir this into the pot of vegetables and let it boil for some time.
Season with salt to taste and mix in the mustard seeds and curry leaves. Serve hot, topped with the chopped coriander leaves.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
