Kerala Sambar Recipe: Easy 30-Minute South Indian Stew

By: Payal

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Sambar is a hearty South Indian lentil stew. This Kerala version is packed with vegetables, coconut, and spices, and can be made quickly without compromising on taste.

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What To Pair Kerala Sambar With

This flavourful sambar goes well with hot dosas, fluffy idlis, or a simple bowl of steamed rice. It is a wholesome, everyday staple across many Malayali homes.

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Ingredients For Sambar

1 tbsp coriander seeds
5 to 6 dried Kashmiri red chillies
5 to 6 black peppercorns
1 tsp whole methi
1 cup grated coconut

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1 cup arhar dal
1 tbsp coconut oil
1 tsp mustard seeds
1/4 tsp methi
A pinch of hing
A few curry leaves
1 large onion, chopped
1 tsp turmeric
1/4 cup tamarind water
1 tsp jaggery
1/2 tsp Kashmiri red chilli powder

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Other Ingredients For Sambar

1: Roast The Masala

Begin by dry-roasting coriander seeds, red chillies, pepper, and methi on medium heat until aromatic. This step is key to getting a deep, nutty flavour.

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2: Add Coconut And Grind To Paste

Add grated coconut to the roasted spices and toast till slightly golden. Grind everything together with a little water to form a smooth paste.

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3: Temper The Spices

In another pan, heat coconut oil. Add mustard seeds, hing, methi, and curry leaves. Allow them to splutter. Then add onions, salt, and turmeric.

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4: Pressure Cook The Dal

In a separate pressure cooker, cook arhar dal with 4 cups of water for 4 to 5 whistles. Add vegetables of your choice and cook again for 10 to 15 minutes.

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5: Add Tamarind And Jaggery

Now pour tamarind water into the pan with onions. Add jaggery and stir to combine. Let this cook so the tangy-sweet flavours balance well.

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6: Mix Masala And Simmer The Sambar

Add the ground masala paste to the pan. Pour some water if needed. Cover and let it simmer until everything blends. The sambar is now ready to serve.

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