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Kerala Style Sambar
Kerala Style Sambar

Before you jump to Kerala Style Sambar recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to kerala style sambar recipe. You can cook kerala style sambar using 22 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Kerala Style Sambar:
  1. Provide To Grind as paste
  2. You need 2 tsp Fried Gram / Roasted gram
  3. Prepare 3/4 cup Tomato or 1 Big
  4. Take 2 tbsp Coconut
  5. Prepare 2 tsp Sambar powder
  6. Prepare 1/4 tsp Asafoetida / Hing
  7. Prepare For tempering-
  8. Use 1/2 tsp Mustard Seeds
  9. Get 1/2 tsp Urad Dal
  10. Take 1/2 tsp Cumin seeds
  11. Use 1/4 tsp Fenugreek Seeds powder
  12. Take Leaves Few Curry
  13. Take 5 small Onions
  14. Provide 3/4 cup Arhar Dal
  15. You need For the Sambar
  16. Provide 1 cup Brinjal
  17. Get Coriander leaves handful
  18. You need to taste Salt
  19. Prepare 2 tbsp Tamarind paste
  20. Take 1 Drumstick chopped into 2 inch pieces
  21. Prepare 5 small Onions
  22. Provide 1 Tomato medium
Steps to make Kerala Style Sambar:
  1. Wash dal and pressure cook till soft. Once the pressure is off, remove container of dal and churn it till it is smooth.
  2. Dry roast all ingredients under Masala except grated coconut till lightly browned. Add 3-4 drops oil and stir. Turn off the gas. Add grated coconut and saute till it is lightly colored.
  3. Cool and grind in mixie/food processor till fine powder is formed. Soak tamarind in warm water for 5 minutes and squeeze out the pulp discarding the pith.
  4. Take a deep pot and add dal to it. Add water according to sambar consistency (not too watery). Add the roasted masala to the dal and all the vegetables except drumbsticks. Boil drumbsticks separately.
  5. Bring the dal to a boil. Cover and cook till vegetables are done. Add tamarind pulp and cook for some more time till tamarind flavor is blended in the dal.
  6. Prepare the tempering–In another pan, heat oil. Add mustard sseeds, hing, red chilies, and curry leaves. Sauté. Add fenugreek seeds. Stir for few seconds and add the tempering to the dal.
  7. Quickly place a lid as soon as the tempering is added to infuse flavors in the dal.
  8. Keep simmering on very low heat for additional 10 minutes on low heat. Serve with rice, idli, dosa,uttapam, Medu vada, etc.

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