Sambar is a staple dish in South Indian cuisine, and each region has its own unique variation. Kerala Sambar, known for its rich and aromatic flavors, is an essential part of the traditional Kerala Sadya (feast). Kerala Sambar is typically served with steamed rice, idli, dosa, or vada. It is a versatile dish that pairs well with various South Indian dishes and is an integral part of any festive meal in Kerala.
This version of Sambar reflects the essence of Kerala’s culinary traditions, combining earthy spices, tangy tamarind, and the richness of Vegetables to create a hearty and satisfying dish.
INGREDIENTS :
Toor Dal -3/4 Cup
Water - 2 Cup
Turmeric Powder - 1/2 Tsp
Salt - 1/2 tsp
Yellow Pumpkin - 1 Cup
Cucumber - 1 Cup
Carrot - 1/2 Cup
Snake Gourd - 4-6 Pieces
Brinjal (Medium)
Beans - 1/4 Cup
Shallots - 1 Cup
Green Chilli - 4 nos
Water - 2 Cup
Sambar Powder - 3 Tbsp
Tamarind Water
Drum Stick (Medium) 1
Tomato (Large) 1
Salt - 1 Tsp
Jaggery small piece
Coconut Oil - 2 tbsp
Lady finger 3 nos
Mustard seeds 1 tsp
red chilli 3 nos
Curry leaves
Fenugreek powder 2 pinch
Asafoetida 1/2 tsp
Cumin Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
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