Kerala Sambar is unique dish prepared in a different style in other South Indian States. Kerala Sambar is made with various vegetables though the others prepare sambhar with a solitary vegetable too. Here I am explaining the Original Sambar for you.
The vegetables generally added to Sambar are the following:
* Plantain (Vazhakka)
* Yam (Chena) (Ole)
* Drum Sticks (Muringakka)
* Okra/Lady’s Finger (Vendakka, Bindi)
* Sambar Cucumber (Velarikka)
* Ash Gourd (Kumbalanga, white Kumda)
* Ivy Gourd (Kovakka, Kundru)
* Pumpkin (Mathanga, Yellow kumda)
* Brinjal (Vazhuthananga)
You can cause your Sambar with whatever vegetable you to can get from the above rundown. Here is my formula for making Sambar.
Washed Vegetables cut into medium measured pieces – 3-4 cups
(I’ve used1 potato,1 carrot, 2 drumsticks, 1/2 plantain, 1 tomato, 5 beans and a couple bits of brinjal)
Sambar Parippu/Tuvara Parippu (Sambar/Toor Dal) – 1/2 cup
Cut Onion – 1 medium
Green chillies cut – 2
Garlic Cloves – 4 or 5
Turmeric powder – 1/2 tsp
Tamarind – gooseberry measured ball
Chopped coriander leaves – 2 tsp
Red Chilly Powder – 1 tsp
Coriander Powder – 2 tsp
Sambar Powder (can prepare at home) – 3 tsp
Mustard Seeds – 1/2 tsp
Red Chillies – 3
Curry Leaves – One or two strands.
Shallots or Pearl Onions (diced) – 1/4 cup
Asafoetida (Kayam, Hing) – A small piece.
Oil – 3 tbsp
Water – As required
Salt – As required
Warmth 1 tbsp of oil in a heavy bottom cooker
(Steel Cooker I recommend, it is safe for our health, as this dish includes tamarind and tomato.) and saute the cut onions, garlic and green chillies for 2 minutes.