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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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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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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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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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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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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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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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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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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