Sambar Recipe Rice Kerala Traditional Easy Method

Sambar Recipe Rice Kerala is a classic South Indian staple where rich, aromatic Kerala-style sambar is paired with steaming hot rice for a soulful meal. This hearty lentil stew with mixed vegetables, tamarind broth and fragrant spices is beloved across Kerala and is often served with steamed rice, appams or dosas. Sambar – a lentil and vegetable stew – has roots across South India, with Kerala adding its own coconut-infused and roasted spice twist to the preparation.

Recipe Card

Ingredients With Exact Quantities

For Sambar

• Toor Dal (Tuvar Parippu) – 1 cup (washed)
• Mixed Vegetables – 3 cups (carrot, drumstick, brinjal, ash gourd, raw plantain)
• Tamarind – Gooseberry sized ball (soaked in 1/2 cup warm water)
• Water – 4 cups (for cooking veggies + dal)
• Turmeric Powder – 1 tsp
• Sambar Powder – 2 tbsp (fresh or store-bought)
• Salt – 1½ tsp (adjust to taste)

For Tempering

• Coconut Oil – 2 tbsp (authentic Kerala flavour)
• Mustard Seeds – 1 tsp
• Dry Red Chillies – 2 nos
• Asafoetida (Hing) – ¼ tsp
• Curry Leaves – 1 sprig

Step-By-Step Instructions

Step 1: Cook The Dal (0–15 mins)

Rinse 1 cup toor dal until water runs clear. Add dal with 2 cups water and ½ tsp turmeric powder to a pressure cooker. Cook for 3–4 whistles on medium flame until the dal is soft and mushy. Mash lightly and set aside.

Step 2: Prepare Tamarind Extract (While Dal Cooks)

Soak the gooseberry-sized tamarind in ½ cup warm water for 10 minutes. Squeeze thoroughly and strain out the pulp. You should get about ¼–½ cup tamarind extract; adjust based on how tangy you like your sambar. Understanding Sambar Recipe Rice Kerala is essential.

Step 3: Cook Vegetables (15–30 mins)

Heat 1 tbsp coconut oil in a deep pan or kadai over medium flame. Add chopped mixed vegetables and sauté for 3–4 mins. Add water (about 2 cups), turmeric, and salt. Cover and simmer until vegetables are tender (about 10–12 mins).

Step 4: Combine Dal And Veggies (30–40 mins)

Add the cooked dal to the vegetable mixture along with the tamarind extract. Stir well and bring to a boil. Add 2 tbsp sambar powder and continue to simmer on low flame for 8–10 mins until the flavours meld and the sambar thickens slightly. Taste and adjust salt or tamarind as needed.

Step 5: Tempering (40–45 mins)

In a small tempering pan heat 1 tbsp coconut oil. Add mustard seeds; when they crackle, add dry red chillies, asafoetida and curry leaves. Pour this hot tempering over the simmering sambar. Cover and let sit for 5 mins before serving. This relates to Sambar Recipe Rice Kerala.

Pro Tips From Personal Cooking Experience

• When I visited Kerala during Onam, I noticed sambars are richer and fragrant because of freshly ground roasted coconut masala added right before boiling.
• Use fresh coconut oil for tempering; it elevates the aroma and gives authentic Kerala flavour.
• If your vegetables cook faster than dal, add dal last to prevent mushiness.
• Green chillies and curry leaves added last keep their bright flavours intact.

Chef’s Notes: Substitutions & Storage Tips

• Substitutions: If you don’t have toor dal, moong dal can be used but the taste will vary slightly. Store-bought sambar powder works well, but fresh roasted spices give deeper flavour.
• Storage: Store leftover sambar in an airtight container in the fridge for up to 3 days. Freeze for up to 1 month. Reheat gently, adding water to adjust consistency.
• Make It Spicier: Add crushed black pepper or roasted red chilli powder during tempering.

Nutrition Information Per Serving (Approximate)

Note: Calorie estimate is based on a standard Kerala sambar with mixed vegetables and toor dal. One serving of Kerala sambar provides about 134 calories.

Serving Suggestions

Serve this hot Kerala sambar over steamed rice with a dollop of ghee or with crispy papad and a side of vegetable thoran. It also pairs beautifully with dosas or idlis for breakfast or lunch.

About Sambar In South Indian Cuisine

Sambar is a traditional lentil-based stew that originated in South India and is popular across Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. The regional variations adapt different vegetables and spice mixes. Kerala’s version is known for its rich use of coconut and roasted spices. Learn more about Sambar Recipe Rice Kerala.

For a deeper dive into the history of sambar and its regional significance, check out the Sambar (Dish) on Wikipedia and the Kerala Tourism Official Sambar Recipe.