Kerala Sambar Recipe by pinal Patel
Cooking Instructions 40 minutes 1 Soak tamarind in a 1 cup of water for 20 minutes. Soak tuver dal for 10 minutes. 2 In a pressure cooker add the vas the tuvar daal, 1/2 tsp turmeric powder, pinch of salt and 1 chopped onion.add 2.5 of water and cook for 4 whistles. Boil white pumpkin, carrot, bottle gourd, brinjal, drumstick, elephant yum for 6 minutes. 3 Add pinch of salt and turmeric powder. For to make masala heat oil in a kadai.(Coconut oil was not available so I have used ground nut oil.) Add Fenugreek seeds&saute until aromatic. 4 Add coriander seeds, dried red chilli, curry leaves and saute for 2 minutes.add asafoetida and grated fresh coconut. Saute for 2 minutes. 5 Once cool add the sauted mixture to a mixture grinder along with 1/2 cup of water and grind it in to a smooth paste. 6 Heat 2 tsp oil in a kadai. Add cumin seeds and asafoetida. 7 Add 1 chopped onion, curry leaves, dried red chilli & tomato. Saute it well. Add boiled vegetables and tuver dal. Gently mix. 8 Add extract tamarind juice and ground masala paste. Add 1 cup of water and salt as per taste. 9 Simmer sambar for 5 minutes. Add chopped green coriander. Kerala style sambar is ready to serve. You can enjoy with ' Idli' or rice. 10 Very tasty and healthy recipes which is full of vegetables. 1 Soak tamarind in a 1 cup of water for 20 minutes. Soak tuver dal for 10 minutes. 1 Soak tamarind in a 1 cup of water for 20 minutes. Soak tuver dal for 10 minutes. 2 In a pressure cooker add the vas the tuvar daal, 1/2 tsp turmeric powder, pinch of salt and 1 chopped onion.add 2.5 of water and cook for 4 whistles. Boil white pumpkin, carrot, bottle gourd, brinjal, drumstick, elephant yum for 6 minutes. 2 In a pressure cooker add the vas the tuvar daal, 1/2 tsp turmeric powder, pinch of salt and 1 chopped onion.add 2.5 of water and cook for 4 whistles. Boil white pumpkin, carrot, bottle gourd, brinjal, drumstick, elephant yum for 6 minutes. 3 Add pinch of salt and turmeric powder. For to make masala heat oil in a kadai.(Coconut oil was not available so I have used ground nut oil.) Add Fenugreek seeds&saute until aromatic. 3 Add pinch of salt and turmeric powder. For to make masala heat oil in a kadai.(Coconut oil was not available so I have used ground nut oil.) Add Fenugreek seeds&saute until aromatic. 4 Add coriander seeds, dried red chilli, curry leaves and saute for 2 minutes.add asafoetida and grated fresh coconut. Saute for 2 minutes. 4 Add coriander seeds, dried red chilli, curry leaves and saute for 2 minutes.add asafoetida and grated fresh coconut. Saute for 2 minutes. 5 Once cool add the sauted mixture to a mixture grinder along with 1/2 cup of water and grind it in to a smooth paste. 5 Once cool add the sauted mixture to a mixture grinder along with 1/2 cup of water and grind it in to a smooth paste. 6 Heat 2 tsp oil in a kadai. Add cumin seeds and asafoetida. 6 Heat 2 tsp oil in a kadai. Add cumin seeds and asafoetida. 7 Add 1 chopped onion, curry leaves, dried red chilli & tomato. Saute it well. Add boiled vegetables and tuver dal. Gently mix. 7 Add 1 chopped onion, curry leaves, dried red chilli & tomato. Saute it well. Add boiled vegetables and tuver dal. Gently mix. 8 Add extract tamarind juice and ground masala paste. Add 1 cup of water and salt as per taste. 8 Add extract tamarind juice and ground masala paste. Add 1 cup of water and salt as per taste. 9 Simmer sambar for 5 minutes. Add chopped green coriander. Kerala style sambar is ready to serve. You can enjoy with ' Idli' or rice. 9 Simmer sambar for 5 minutes. Add chopped green coriander. Kerala style sambar is ready to serve. You can enjoy with ' Idli' or rice. 10 Very tasty and healthy recipes which is full of vegetables. 10 Very tasty and healthy recipes which is full of vegetables. 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