Kerala

Kerala sambar

Name: Kerala sambar
Total time: 55 min
Yield: 6 servings
Cuisine: Kerala
Ingredients: 1/2 cup toor dal (split pigeon peas); 1 in pieces drumstick (moringa pods); 3/4 cup pumpkin; 2 small brinjal (eggplant, aubergine); 6 okra (lady's finger); 1 small carrot; 8 shallots; 1 medium tomato; a lemon sized ball tamarind; 1/2 cup fresh grated coconut; 1 1/2 tbsp coriander seeds; 5 dried red chilli; 1/4 tsp fenugreek seeds; a pinch asafoetida; 1/4 tsp turmeric (ground turmeric); 1 tsp jaggery; 2 tbsp coconut oil; 1/2 tsp mustard seeds; 3 sprigs curry leaves; 4 cups water; Salt, to taste

Sambar with roasted coconut and lots of vegetables. Darker, deeper and very Kerala.

55 minTime

6 gProtein each

mediumSpice

Varutharacha sambar1 chapter · 1 min read

Make it your way

Grandma's wayRoasted coconut, coconut oil and sadya vegetables.

The original

182kcalsame

6 gproteinsame

7 gfibresame

55minutessame

Kerala sambar.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)½ cup

Drumstick (moringa pods)1, in pieces

Pumpkin¾ cup

Brinjal (eggplant, aubergine)2 small

Okra (lady's finger)6

Carrot1 small

Shallots8

Tomato1 medium

Tamarinda lemon sized ball

Fresh grated coconut½ cup

Coriander seeds1½ tbsp

Dried red chilli5

Fenugreek seeds¼ tsp

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Jaggery1 tsp

Coconut oil2 tbsp

Mustard seeds½ tsp

Curry leaves3 sprigs

Water4 cups

Saltto taste

Method

5 steps

1Pressure cook toor dal with turmeric for 4 whistles and mash.
2Roast coriander seeds, red chillies and fenugreek in a little oil, then coconut, until deep brown. Grind with asafoetida to a smooth paste.
3Cook vegetables and shallots in tamarind extract with salt until tender, adding the okra last.
4Add the dal, paste, tomato, jaggery and water and simmer 8 minutes.
5Temper mustard, red chilli and curry leaves in coconut oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Kerala sambar

Sambar with roasted coconut and lots of vegetables. Darker, deeper and very Kerala.

55 minTime

6 gProtein each

mediumSpice

Varutharacha sambar1 chapter · 1 min read

Make it your way

Grandma's wayRoasted coconut, coconut oil and sadya vegetables.

The original

182kcalsame

6 gproteinsame

7 gfibresame

55minutessame

Kerala sambar.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)½ cup

Drumstick (moringa pods)1, in pieces

Pumpkin¾ cup

Brinjal (eggplant, aubergine)2 small

Okra (lady's finger)6

Carrot1 small

Shallots8

Tomato1 medium

Tamarinda lemon sized ball

Fresh grated coconut½ cup

Coriander seeds1½ tbsp

Dried red chilli5

Fenugreek seeds¼ tsp

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Jaggery1 tsp

Coconut oil2 tbsp

Mustard seeds½ tsp

Curry leaves3 sprigs

Water4 cups

Saltto taste

Method

5 steps

1Pressure cook toor dal with turmeric for 4 whistles and mash.
2Roast coriander seeds, red chillies and fenugreek in a little oil, then coconut, until deep brown. Grind with asafoetida to a smooth paste.
3Cook vegetables and shallots in tamarind extract with salt until tender, adding the okra last.
4Add the dal, paste, tomato, jaggery and water and simmer 8 minutes.
5Temper mustard, red chilli and curry leaves in coconut oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala sambar

Make it your way

Ingredients

Method

Kerala sambar

Make it your way

Ingredients

Method

Make it a meal