Palakkad Sambar Recipe

By | Published , Last Updated on | Onam, Sambar | No Comment

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.
Palakkad Sambar

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.

image via Divya Dilu

Feel free to comment or share your thoughts on this Palakkad Sambar Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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