Vegetable Sambar (Kerala Style)

Vegetable Sambar (Kerala Style). Kerala Sambar is made using a mixture of different vegetables whereas the other sambhar is made using a single vegetable. Now pour the sambar to the wok and mix well for a few minutes. Remove from flame and keep aside.

Kerala Sambar Recipe: learn how to make Kerala-Style Sambar with mixed vegetables and Fresh Sambar Powder. This Kerala Sambar can be used Sambar in Kerala is quite simple. There aren't many kinds like in Tamil Nadu where sambar usually has one or two vegetables and the flavours are. You can cook Vegetable Sambar (Kerala Style) using 22 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegetable Sambar (Kerala Style)

1. Prepare 1 cup of Toor Dal.
2. It's 4 cups of Water.
3. Prepare 12 Pieces of Drumsticks.
4. Prepare 1 cup of Bottlegourd (Chopped).
5. You need 1/2 cup of Carrot (Chopped).
6. It's 1/2 cup of Yam (Chopped).
7. You need 1/2 cup of Red Pumpkin (Chopped).
8. It's 1 cup of Sambar Onion (For cooking & for tempering).
9. You need 2 of Green Chillies (For cooking & for tempering).
10. It's 1 of spring Curry Leaves (For cooking & for tempering).
11. Prepare 1 of Tomato (Finely chopped).
12. It's 1 tbsp of Tamarind Pulp.
13. Prepare 1/4 tsp of Turmeric Powder.
14. Prepare 2 tbsp of Sambar Powder.
15. You need 1 tbsp of Red Kashmiri Chilli Powder.
16. Prepare 2 tbsp of Coriander Powder.
17. It's 1/2 tsp of Methi Powder/Fenugreek powder.
18. You need of Salt (As required).
19. Prepare 3 tbsp of Coconut Oil.
20. It's 3/4 tsp of Mustard Seeds.
21. It's of Asafoetida (Pinch).
22. You need 2 of Whole Red Kashmiri Chillies.

Sambar in Kerala differs a lot from sambar made in other states, the main difference is the vegetables used……. Today's featured is Central Kerala Style Sambar. Kerala sambar is a dal based mixed vegetable curry. There are many varieties of sambar recipes in India.

Vegetable Sambar (Kerala Style) instructions

1. In a large heavy bottomed saucepan, add toor dal and water and cook till the dal is half cooked. Add all the vegetables (bottlegourd, yam, pumpkin, carrot, drumsticks) and cook further till the vegetables are half cooked. Add the tomatoes and (half of the onions, green chillies, curry leaves), turmeric powder, sambar powder, chilli powder, coriander powder, methi powder and salt and let it cook till done. Add tamarind pulp and cook for some more time. Off the flame..
2. Prepare the tempering by heating oil in a small kadai. Add mustard seeds and allow it to crackle. Next add asafoetida, red chillies, green chillies, curry leaves and onions and fry till onions are golden brown. Pour immediately into the sambar and keep the pan closed for sometime. Later on, give it a good mix. (You can add lemon juice and coriander leaves to it)..
3. Serve with hot steamed rice, papad, moru curry, pickle or any fried starter..
4. I prefer making it in this procedure because I like the dal & vegetables a bit whole..

People from different region prepare this curry in different style. Usually people prepare this dish to finish off the leftover vegetables Here you can try an easy to prepare Kerala style sambar. I've got requests from some of you for a sambar recipe. All that time, I never thought I would be able to post its recipe here. During my initial days of Hi Maria, The sambar turned out very well!

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