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:

* Potato 

* Plantain (Vazhakka) 

* Yam (Chena) (Ole)

* Carrot 

* Drum Sticks (Muringakka) 

* Okra/Lady’s Finger (Vendakka, Bindi) 

* Beans 

* Sambar Cucumber (Velarikka) 

* Ash Gourd (Kumbalanga, white Kumda) 

* Ivy Gourd (Kovakka, Kundru) 

* Tomato 

* 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. 

Next include the diced vegetables and dal alongside salt and 1/2 tsp turmeric powder and spread the container and cook on medium fire up to 2 whistles. (For pressure cooking, add enough water in order to cover the vegetables) 

Soak tamarind 1/2 cup of warm water for at some point, squeeze well and take the concentrate from it. Keep aside. 

At the point when the dal and vegetables are done, Release the weight of the cooker once all pressure released and add the tamarind juice. Mix and boil on low fire for some additional time and include increasingly salt if necessary. 

Add chopped coriander leaves and sprinkle asafoetida powder and boil for 2 additional minutes. Expel from fire and keep aside. 

Warmth oil in a wok and permit mustard seeds to splutter. 

Include shallots, red chillies and curry leaves and fry for a moment. 

Blend in the sambar powder, coriander powder and sambar powder and fry for 2 minutes on low fire. 

Presently pour the sambar to the wok 
and blend well for a couple of moments. Expel from fire and keep aside. Your delicious Sambar is ready to serve with warm Idly or Rice.


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