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Vegetable Sambar (Kerala Style)
Vegetable Sambar (Kerala Style)

Before you jump to Vegetable Sambar (Kerala Style) recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to vegetable sambar (kerala style) recipe. You can cook vegetable sambar (kerala style) using 22 ingredients and 4 steps. Here is how you do that.

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

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