Department of Cultural Affairs, Government of Kerala

Kerala Culture



Sambar dal – 1 ½ cup
Diced cucumber – 1 cup
Diced snake gourd – ½ cup
Diced Brinjal – 1 cup
Diced beans – ¼ cup
Diced colocasia – ½ cup
Shallots – ½ cup
Diced tomato – ½ cup
Big chilly – as required
Tamarind – lemon size
Chili powder – 2 tsp
Coriander powder – 4 tsp
Turmeric powder – 1 tsp
Asafoetida - 1 tsp
Fenugreek powder – ¼ tsp
Coriander leaves – ¼ cup
Cumin powder – ¼ tsp
Dried red chilies – 4 nos
Curry leaves – as required
Mustard seeds – 1 tsp
Salt – as required

Method of Preparation:

In a pressure cooker, cook dal, colocasia and shallots with required amount of water. To this add tamarind water and all other vegetables. Add all the dry powders (chili, coriander, turmeric, fenugreek, asafoetida,) along with tamarind water and cumin. Add required amount of water, salt and cook well. Garnish with coriander leaves. In another pan add oil, splutter mustard seeds. To this add dried red chilies and curry leaves. Add this to the sambar.


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