In this episode, I’m going to be showing you how to make Kerala style Sambar! This is one of my all-time favorite curries! I hope you all enjoy it
How to make Kerala Style Sambar
Vegetables (Yam, Carrots, Potato, Beans, Bottle guard, Green pumpkin, Eggplant etc.)
Red Masoor Dal – 50 grams.
Tamarind pulp – Around 80 ml
Sambar Powder (I’ve used the Eastern sambar powder) – 3 tbsp
Salt to taste
Water – 2 cups
Fenugreek seeds – 1/4 tbsp
Mustard seeds – 1/4 tbsp
Coconut oil – 2-3 tbsp
Dried red chilies – 3 numbers
15-20 curry leaves
Step 1: Before switching on the flame, put red masoor dal, vegetables, 1 1/2 cups of water, tamarind pulp, salt and sambar powder.
Step 2: Mix well, then close the pressure cooker with the lid and put the weight.
Step 3: Allow the vegetables to cook, and let the whistle blow once.
Step 4: Turn off the flame after one whistle, but DO NOT open it right there. Wait for another 10 minutes.
Step 5: Add more water or salt if required and boil.
Step 6: Whilst it’s boiling, let’s make the seasoning!
Step 7: To a hot wok, pour 2-3 tbsp of coconut oil, and first add fenugreek seeds.
Step 8: Once the fenugreek seeds have turned black, add mustard seeds, and let it splutter.
Step 9: Add dry red chilies.
Step 10: Add curry leaves, be careful!
Step 11: Mix seasoning with Sambar!
Step 12: Enjoy with par-boiled rice, chappatis or dosas!
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