കുക്കറിൽ വളരെ എളുപ്പത്തിൽ വറുത്തരച്ച സാമ്പാർ കേരള സാമ്പാർ | Easy Kerala Sambar Recipe | Onam special

ഈ ഓണത്തിന് നിങ്ങൾ ഇതുപോലെ സാമ്പാർ ഉണ്ടാക്കി നോക്കു നല്ല എളുപ്പത്തിലും രുചിയിലും തേങ്ങ വറുത്തു അരച്ച സാമ്പാർ
Dal – 230g or 1 cup

Water – 3 cups to cook dal

Coconut oil – 2 tbsp + to fry asafoetida + for tempering

Grated coconut – 2 ¾ handful

Asafoetida – pieces

Fenugreek seeds – ¾ tsp

Coriander seeds – 3 tbsp

Dried red chillies – 9 or as per taste

Peppercorns – ½ tsp

Turmeric powder 1 tbsp and 1 pinch

Fenugreek seeds – 2 pinches

Tamarind solution to taste

Brinjal

Carrot

Pumpkin

Cucumber

Onion

Tomato

Kothamara payar

Achinga payar

Potato

Drumstick

Ladies finger

Hi everyone, today I am here with a sambar recipe using coconut..

First, wash a cup of dal until the water runs clean and transfer it into a pressure cooker along with three cups of water and 1 tablespoon of coconut oil and let it cook until it softens.

While the Dal is being cooked, add some coconut oil in a pan and fry a few pieces of asafoetida until it’s done.

Once the asafoetida is roasted, transfer it into another plate and then into the same oil add ¾ teaspoon of fenugreek seeds, 3 tbsp of whole coriander seeds, a few dry Red chillies as per your taste and half teaspoon of peppercorns and roast until aromatic.

Into the same pan, add grated coconut and two shallots if you have, or chopped onions along with some curry leaves.

Next, start roasting the coconut on a very low flame until the coconut starts to change colour to golden.. make sure to roast this on the lowest flame possible.

When the coconut changes its colour to golden, add the roasted asafetida and 1 tablespoon of turmeric powder and roast gently.

Once the turmeric powder turns aromatic, turn off the flame and transfer the mixture into another plate so that it doesn’t burn from the heat of the pan.

Once the coconut has been roasted, let it cool down and then grind it in a mixer grinder jar without adding any water at first, and then add a little water after the whole mixture is crushed to form a fine paste. Make sure to add only the required amount of water to grind it into a fine paste along with the roasted asafoetida as well.

After the Dal has been cooked add the required vegetables to the dal, cut into chunks, along with green chillies as per taste.

I am adding brinjal,carrot ,pumpkin, potato, cucumber, drumsticks etc. You can add any vegetables of your choice.

After adding the vegetables add the prepared coconut paste along with some water for gravy, and to also cook the vegetables added.

After adding all the vegetables, close the pressure cooker and pressure cook it for just one whistle or simply close it with the lid and cook it on a low flame as your time allows, until all the vegetables are done.

After all the vegetables are cooked, add some tamarind water for sourness along with cut ladies finger and a few coriander leaves.

Ladies fingers are added last because it takes very less time to cook.

After adding the lady’s finger do not close it with the lid and cook as the colour of the lady’s finger will fade.

While the ladies fingers are being cooked let’s prepare the tempering for the curry by heating some coconut oil in a small pan and by popping a few mustard seeds.

After the mustard seeds have popped, add two pinches of fenugreek seeds and roast well and then add a few dried red chillies and roast well in oil.

Next add very finely chopped onions or shallots and a pinch of turmeric powder and roast until the raw smell of the turmeric powder goes away.

Once the tempering is ready add it back to the sambar and mix well..!!

The delicious sambar is now ready to be served!!