This Palakkad style Sambar is a popular dish in Kerala especially during Onam. Made with an assortment of vegetables and coconut paste, this is best served with steamed rice and side dish of choice.
Mixed Vegetables – 2 to 3 cups, chopped
Toor Dal – 1 cup
Tomatoes – 6 to 8, chopped
Onions – 3 to 4
Tamarind Extract – 1 cup
Coconut – 1 1/2 cups, grated
Oil – 1/4 cup
Coriander Seeds – 3 to 4 tblsp
Bengal Gram Dal – 1 tblsp
Fenugreek Seeds – 2 tsp
Dry Red Chillies – 8 to 10
Mustard Seeds – 2 tsp
Curry Leaves – handful
Coriander Leaves – handful
Asafoetida – little
Turmeric Powder – a pinch
Salt as per taste
1. Heat little oil in a pan.
2. Fry the coriander seeds, bengal gram dal, fenugreek seeds, red chillies, asafoetida, curry leaves and coriander leaves for a minute or two.
3. Add the coconut and fry for another minute.
4. Switch off the flame, cool and grind to a smooth paste, adding little water if required.
5. Pressure cook the toor dal and keep aside.
6. Heat a pan over medium flame.
7. Add the chopped vegetables and onions.
8. Saute for a minute or two.
9. Pour 1 cup of water and simmer until tender.
10. Add salt and turmeric powder.
11. Add the cooked dal and stir well.
12. Add the tamarind extract and tomatoes.
13. Add the ground masala and mix well.
14. Fry the mustard seeds and curry leaves in little oil.
15. Pour over the sambar and stir well.
16. Garnish with coriander leaves.
17. Switch off the flame and remove.
18. Serve hot with rice.