Kerala Sambhar is distinct from the sambhar recipes tried in the other 3 Southern states. This South Indian recipe is mainly different on the grounds of the vegetables that are used in it. Kerala sambhar is mainly a dal recipe. But it uses a wide variety of vegetables in it. No other sambhar recipe, uses such a varied assortment of vegetables in it.
This South Indian recipe is not very much, unlike other Indian curries. It uses all the standard spices used in sambhar recipes. But it derives its taste from the variety of vegetables that go into it.
Ingredients For Kerala Sambhar:
1. Toor dal or split gram dal 1 cup
2. White onion 1(sliced)
3. Garlic cloves 4-5 (minced)
4. Green chillies 3 (chopped)
5. Carrot 1 (chopped in medium sized pieces)
6. Potato 1(chopped in medium sized pieces)
7. Snake Gourd ½ (chopped in medium sized pieces)
8. Lady's Finger or Okra 5-7 (chopped in medium sized pieces)
9. Drum sticks 2 (chopped in medium sized pieces)
10. Brinjal or egg plant ½ (chopped in medium sized pieces)
11. Beans 5-7 (chopped in medium sized pieces)
12. Tomato 1 (chopped in medium sized pieces)
13. Tamarind juice ½ cup
14. Turmeric powder 1 teaspoon
15. Red chilli powder 1 teaspoon
16. Sambhar powder 1 tablespoon (contains powdered coriander, cumin, fenugreek and turmeric)
17. Dry red chillies 3-4
18. Mustard seeds 1 teaspoon
19. Curry leaves 4-5
20. Asfoetida or hing 1 pinch
21. Salt as per taste
22. Oil 2 tablespoons
Procedure For Kerala Smabhar:
- Heat 1 tablespoon oil in a pressure cooker. Saute the onion till it turns golden. Add the garlic and green chillies; cook for another 2 minutes.
- Add the dal and all the vegetables to the cooker. Season with salt and turmeric powder. Pour 3 cups of water, fix the lid and cook for the duration of 2 whistles.
- Give it sitting time of 5 minutes and then, open the lip of the pressure cooker. Pour tamarind juice into it and stir properly to mix.
- Add 2 cups of water and keep simmering it on low flame.
- Meanwhile, heat oil in a skillet, season it with mustard seeds and dry red chillies.
- Add the curry leaves, asfoetida and all the powdered spices. Fry for 2 minutes on low flame.
- Pour the sambhar from the cooker to the skillet. Let it cook for 3-4 minutes so that it can absorb all the spices.
Kerala style sambhar can be garnished with chopped coriander leaves and served with boiled rice.