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Palakkadan Style Sambar

Radhika.Menon's picture
Ingredients
  Toor dal 1⁄2 Cup (8 tbs) (washed and soaked for at least 30 min)
  Onion 1 Medium (roughly chopped)
  Potato 2 Medium (cut in 1-2 inch cubes)
  Tomato 1 Medium (chopped)
  Tamarind To Taste (in the size of a small lemon)
  Sambar powder 3 Tablespoon (you may buy this from any grocery store; the powder is also available in stores abroad and some even make it at home)
  Turmeric powder 1⁄4 Teaspoon
  Mustard seed 1⁄4 Teaspoon
  Fenugreek seed 1⁄4 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Red chili 2 Large, whole
  Curry leaves 2 Teaspoon
  Cilantro leaf 3 Teaspoon
Directions

GETTING READY
1. To save cooking time, soak dal in water for about ½ an hour and then pressure cook it for about 3 whistles, along with chopped onions, potatoes and turmeric powder. Once done, let it cool naturally.
2. Heat a pan and put about 2-3 tbsp. of Sambar Powder and dry roast it. Switch off and pour half a glass of water and then make a paste of it. Keep aside.
3. Soak tamarind in lukewarm water

MAKING
4. Open the pressure cooker and slightly mash the dal. See to it that the potato pieces are not entirely mashed and are left as they are.
5. Heat the cooker again with the dal in low flame and pour the Tamarind mix. Let it boil for a few minutes.
6. Put the chopped tomatoes and cook until tomatoes are mashed and cooked
7. Put the Sambar Powder paste, mix well and allow it to boil for another few minutes until the Sambar attains desired thickness.
8. Meanwhile, heat oil in a pan and splutter mustard seeds. Also, put a pinch of fenugreek seeds, chili powder, whole red chilies and curry leaf. Fry it for a few seconds and pour this evenly on to the Sambar.

FINALIZING
9. Drain the Sambar to a serving bowl and garnish with a few springs of cilantro.

SERVIING
10. Serve hot with plain rice, idly, dosa or as my huby does with Parathas ;)!

TIPS
You may buy this from any grocery store; the powder is also available in stores abroad and some even make it at home

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Kerala
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Curry
Specialty: 
Sadya
Restriction: 
Vegetarian
Ingredient: 
Toor Dal
Interest: 
Everyday, Healthy
Servings: 
2
Story
If there is any vegetarian curry that enjoys the same popularity as the non-vegetarian courses in my family then that has to be Sambar! In fact, I find Sambar is one make-ahead dish that goes good with all three main meals of the day – yeah, serve it with dosa (pancake) or idly, or pour it over plain rice; my huby even loves Sambar with his favorite Malabar Paratha (I’ve always believed & still believe that is such a weirdo combination to try). So, to talk about Sambar, it is a quite popular dish in South India, especially in parts of Chennai and Kerala; but the way Sambar is prepared differs considerably in each state and within. However, it was recently that I got to try this Palakkadan Style Sambar (the very fact that I hail from that part of Kerala, someday or the other I had to try it out). So here is my recipe for Sambar, which is actually dal cooked with any of your favorite vegetables and tamarind.

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