Onam Recipes : Kerala Sambar / Mixed vegetable sambar
As soon as you hear of Kerala sambar, the first question that pops up in your head is that how is it different from a Tamil Sambar?
While I'm no expert in this matter, there do seem to be a few differences.
Kerala sambar is always made using a mix of vegetables, while traditionally Tamil sambar has just one vegetable. The use of coconut oil in preparation of Kerala sambar gives it the distinct Kerala cuisine aroma. The sliced and browned shallots used as a tempering is another differentiating factor from Tamil sambar, in which only red chillies, curry leaves and mustard seeds are used.
Check out the recipe for Varutharacha Sambar or Arachuvitta sambar - Sambar with freshly ground spices
Serve it with red rice and pappadam or banana chips for Kerala food heaven or prepare it as a part of a simple Onam Sadya!
- Pressure cook the dal and keep aside.
- Cut drumstick into 4-5 pieces. Peel and chop carrot and potato into large chunks.
- Peel and cut onion into thick slices.
- In a small pressure cooker or pan, heat coconut oil. Add mustard seeds, fenugreek. Stir for few seconds.
- Add all vegetables, turmeric, salt and 1/2 cup light tamarind extract (or 1 tsp turmeric paste whisked in 1/2 cup hot water).
- If cooking them in a pan, cover and simmer until potato/carrot is cooked. In a pressure pan / cooker, close with the lid and pressure cook for one whistle.
- Open, add in the sambar powder, asafoetida, mashed dal. Adjust salt as per taste. Bring to a simmer.
- Heat the oil in a small pan. Add mustard seeds. Once it splutters, add the curry leaves and red chillies. Then add the sliced shallots and stir until golden brown.
- Transfer this over the sambar and keep covered until ready to serve.
- Serve with red rice and banana chips.
How to pressure cook dal:
Other Onam Sadya Recipes: