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The ingredients needed to cook Kerala Style Sambar:
- Take small cup toor dal
- Get small purple brinjals cut in halves
- Take small madrasi cucumber peeled and cubed
- You need Drumbsticks peeled and cut in 3-4" pieces
- You need chayote peeled and diced
- You need small wedge white pumpkin peeled and cubed
- Prepare large onion cut in cubes
- Take tomatoes cut in cubes
- Get Lemon sized tamarind ball
- Provide salt or to taste
- Take water or as needed
- You need Masala to be roasted:
- Prepare coriander seeds
- Prepare fenugreek seeds
- Take mustard seeds
- You need hing
- You need dry red chilies
- You need fresh grated coconut
- Get Tempering—
- You need mustard seeds
- You need curry leaves
- Take dry red chilies
- Prepare fenugreek seeds
- Prepare hing (asafoedita)
- You need olive oil
Steps to make Kerala Style Sambar:
- Wash dal and pressure cook till soft. Once pressure is gone, remove container of dal and churn it till it is smooth.
- Dry roast all ingredients under Masala except grated coconut till lightly browned. Add 3-4 drops oil and stir. Switch off gas.
- Add grated coconut and sauté till it's lightly colored. Cool and grind in mixer/food processor till fine powder is formed.
- Soak tamarind in warm water for 5-10 minutes and squeeze out the pulp discarding the pith.
- Take a deep pot and add dal to it. Add water according to sambar consistency (not too watery).
- Add the roasted masala to the dal and all the vegetables except drumbsticks.
- Boil drumbsticks separately.
- 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.
- 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.
- Keep simmering on very low heat for additional 5-10 minutes on low heat. - Serve with idli/dosa/rice.
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