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A Detailed Guide to Making Kerala-style Sambar with Coconut: A Flavorful and Nutritious Recipe

Introduction

Sambar, a South Indian staple, varies in taste and texture across different regions. This blog post will guide you through the preparation of a unique variation – Kerala-style Sambar with coconut. This version is rich in flavor, thanks to the use of roasted coconut and an array of vegetables.

Sambar Recipe Kerala Style With Coconut Easy Method Home

Ingredients

Here’s what you’ll need:

• Toor Dal (Split Pigeon Peas): 1 cup
• Fresh Grated Coconut: 1/2 cup
• Mixed Vegetables (Okra, Drumstick, Carrot, Brinjal, etc.): 2 cups
• Tamarind: A small lemon-sized ball
• Sambar Powder: 2 tablespoons
• Turmeric powder: 1/2 teaspoon
• Mustard Seeds: 1 teaspoon
• Cumin Seeds: 1/2 teaspoon
• Dry Red Chillies: 2
• Pearl Onions: 4
• Curry Leaves: A handful
• Salt: To taste
• Coconut Oil: 2 tablespoons
• Water: As required

Nutritional Information

This recipe serves 4 and each serving contains approximately:

• Calories: 210
• Protein: 10 grams
• Fiber: 6 grams
• Fat: 6 grams

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 60 minutes

Cooking Steps Overview

1. Prepare the lentils and tamarind.
2. Cook the vegetables.
3. Make the sambar.
4. Temper the spices.
5. Serve and enjoy!

Step-by-step Cooking Procedure

1. Preparing the Lentils and Tamarind

Rinse the toor dal and cook it in a pressure cooker with 2 cups of water until it’s soft and mushy. Soak the tamarind in warm water for 10 minutes, then squeeze out the juice and discard the pulp.

2. Cooking the Vegetables

In a large pan, add the mixed vegetables, tamarind juice, sambar powder, turmeric powder, and salt. Cook until the vegetables are tender.

3. Making the Sambar

Dry roast the grated coconut until it’s golden brown and grind it into a fine paste. Mash the cooked lentils and add them to the pan with the vegetables. Add the coconut paste and mix well. Simmer for 10 minutes.

4. Tempering the Spices

In a small pan, heat coconut oil and add mustard seeds. When they start to pop, add cumin seeds, dry red chillies, pearl onions, and curry leaves. Fry until the onions turn golden. Pour this tempering over the sambar and mix well.

5. Serve and Enjoy!

Serve your delicious Kerala-style coconut sambar hot with rice.

Tips

• Roasting the coconut enhances the flavor of the sambar.
• Adjust the amount of sambar powder according to your taste.

Things to Know

Kerala-style sambar is unique because of the use of fresh coconut. The coconut not only adds flavor but also thickens the sambar.

FAQ

1. Can I use other types of dal for the sambar? Yes, you can substitute toor dal with moong dal or masoor dal.
2. What if I don’t have fresh coconut? You can substitute fresh coconut with desiccated coconut or coconut milk.
3. Can I store the leftover sambar? Yes, you can refrigerate it for up to 3 days. Just reheat before serving.

So, there you have it! A detailed guide to making a flavorful and nutritious Kerala-style sambar with coconut. Enjoy your cooking!

Disclaimer: The nutritional information provided is approximate and can vary based on several factors. It’s always best to consult a nutritionist for the most accurate information.

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