Kerala Style Roasted Coconut Sambar

Name: Kerala Style Roasted Coconut Sambar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: Toor dal – 1/2 cup; Turmeric powder – 1/4 + 1/4 tsp; Green chilies – 2, slit; Shallots – 12 – 15, slit or half onion; Potato – 2 small, cut into large cubes; Drumstick – 1, cut into 2 ” pieces; Pumpkin 2 cups cut into medium cubes; Carrot – 2 small, cubed; Tomato – 1 medium, cubed; Ladies Finger – 5 – 6, cut into 1.5 ’’ pieces; 4. Tamarind – Small lime-sized or to taste ( Soak the tamarind in 1/4 cup warm water and extract its juice); 5. Curry leaves – 1 sprig; 6. Salt – To taste; Cilantro – To garnish; Coconut oil – 1 tsp; fenugreek seeds – 1/4 tsp; Split urad dal – 1 tsp; Chana dal – 1 tsp; Hing / asafoetida – 1/4 tsp; Coriander seeds – 3 – 4 tsp; Dry red chillies – 4 – 5; Shallots 2 , slit; Curry leaves 1 spring; Grated coconut – 1/2 cup; Coconut oil - 2 – 3 tsp; Mustard seeds – 1/2 tsp; Dry red chilies – 2 – 3; Curry leaves – 1 sprig

10 steps

Prep:15minCook:30min

Updated at: Wed, 24 Jul 2024 16:16:32 GMT

Ingredients

6 servings

½ cupToor dal

¼ tspTurmeric powder

small, cut into large cubes

1Drumstick

cut into 2 ” pieces

2 cupsPumpkin

cut into medium cubes

cut into 1.5 ’’ pieces

Tamarind

Small lime-sized or to taste, Soak the tamarind in 1/4 cup warm water and extract its juice

1 sprigCurry leaves

To roast and grind

1 tspCoconut oil

¼ tspfenugreek seeds

1 tspurad dal

Split

1 tspChana dal

¼ tsphing

asafoetida

3 tspCoriander seeds

½ cupGrated coconut

seasoning

2 tspCoconut oil

½ tspmustard seeds

2Dry red chilies

1 sprigcurry leaves

Instructions

Step 1

Heat oil in a skillet. Add fenugreek seeds and saute until it turns light brown and add urad dal and chana dal. Saute until they turn golden. To this add 1/4 tsp hing and transfer them to a bowl.

Step 2

Now add coriander seeds and dry red chilies. Saute until they give out a nice aroma. Now add shallots, few curry leaves and grated coconut. Saute until the coconut turns brown (take care not to burn them). Set aside to cool.

Step 3

Grind the roasted ingredients and grind it with little water to make a fine paste.

Step 4

Cook the toor dal in a pressure cooker, adding enough water, for 1 whistle.

Step 5

When the pressure releases, open the cooker and add the veggies – potato, drumsticks, shallots/ onion, pumpkin, carrot and tomato. To this add 1/4 tsp turmeric powder, enough water and salt. Pressure cook for 1 whistle.

Step 6

In the meantime saute the ladiesfinger pieces in little oil until the sliminess is gone.

Step 7

Once the pressure releases from the cooker, open it and add tamarind extract.

Step 8

Now add the sautéed ladies finger pieces and a few curry leaves. Mix well and bring it to a boil.

Step 9

Add the ground coconut paste, 1/4 tsp turmeric powder and salt, if needed. Adjust the gravy according to your desired consistency and Cook for 5 – 6 minutes at low heat.

Step 10

Heat coconut oil in a small pan and splutter mustard seeds and fry dry red chilies and some curry leaves. Pour this tempering over the prepared sambar and garnish with coriander leaves.