Department of Cultural Affairs, Government of Kerala



Sambar dal 1 bowl
Tamarind pulp  ½ cup
Turmeric powder  ¼ tsp
Salt  to taste

Vegetables needed

Cucumber  1 piece
Snake guard  1 piece
Drumstick  1 no
Carrot   1 no
Brinjal    1 no
Potato  1 no
Tomato  1 no
Ladies Finger  1 no
Colocasia root  2-3 nos
Yardlong beans  2 nos
Cluster beans  3 nos
Green chilies sliced  4 nos
Coriander leaves  2 sprigs

To make sambar powder

Red chilli powder  4 tsp
Turmeric powder  ¼ tsp
Coriander powder  ½ tsp
Asafoetida powder  ½ tsp
Fenugreek powder  ¼ tsp
Curry leaves  2 sprigs

 Ingredients for seasoning

Coconut oil  2 tbsp
Mustard seeds ½  tsp
Red chillies  2 nos
Fenugreek  ¼ tsp
Shallots  6 nos
Curry leaves  3 sprigs

Method of preparation

Put the dal, sliced onions and turmeric powder in a cooker and cook it in 2 cups of water. Cook till you hear 3 whistles.

Heat chili powder, turmeric powder, coriander powder, fenugreek powder, asafoetida powder, and curry leaves in low flame.

When the pressure settles, put the cut vegetables into the cooked dal. Now add the mixture of powder, tamarind water and salt. Mix the mixture and cook till you hear a whistle.

Splutter mustard, dry red chilies, sliced shallots, fenugreek and curry leaves in oil. Pour this into the sambar in the cooker and garnish with coriander leaves. 

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