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Easy Sambar Recipe | Sambar without Coconut Recipe -Kerala Sadhya Series-4


Easy Sambar Recipe | Sambar without Coconut Recipe  with Video Recipe. Sambar is the must served dish in kerala sadhya. It is the main curry item in sadhya. Kerala Sadhya is incomplete without sambar, so I thought to share the recipe of an easy sambar here. Normally in sambar recipes we will cook toor dal and vegetables separately but in this recipe both vegetables and toor dal is pressure cooked together. Roasted coconut will add in authentic sambar recipe, but in this recipe I am not using coconut but the taste of this sambar is exactly same as that of the authentic sambar in which we will add roasted coconut. If you are looking for an easy and tasty sambar recipe then you can definitely try this recipe, I am sure that you will love the taste of this sambar. Let us come to the recipe.

Toor Dal- 1/2 cup ( Washed)
Yam- 4 to 5 pieces
Ash gourd/ kumbalanga- 4 to 5 pieces
Ladies finger-4
Onion-1 (Cubed)
Garlic- 3 to 4 cloves
Turmeric powder-1/2 tsp
Redchilli powder-1/2 tsp
Coriander powder-1 tsp
Sambar powder- 2 1/2 tbs
Curry leaves-few
Fenugreek powder- a pinch
Hing/ Asafoetida powder- a pinch
Tamarind Juice-1 cup
Jaggery- 1/2 tsp
Salt to taste

For Tempering
Coconut oil-2 tbs
Mustard seeds-3/4 tsp
Dry Redchillies- 3 to 4
Curry leaves- few

Method Of Preparation

  • In a cooker add washed toordal, potato, carrot, yam, ash gourd/kumbalanga, drumstick and onion. Then add turmeric powder, Salt and 2 cup of water into it and pressure cook it for 1 whistle in medium flame.
  • After 1 whistle open the cooker by releasing the pressure manually. (Don’t wait for the pressure to settle down automatically). Keep it aside
  • Meanwhile heat 1tbs coconut oil in a pan. Saute shallots and garlic till onion becomes transparent
  • Keep the flame in medium and then add turmeric powder, coriander powder and redchilli powder into it and saute it until raw smell of powders goes
  • Then add 2 tbs sambar powder into it and saute it until raw smell goes. 
  • Then add few curry leaves, hing and asafoetida powder into it and saute it for few seconds. Keep it aside
  • Add tomato, ladies finger, tamarind water, roasted onion and powder mix, 1/2 tbs sambar powder, salt and jaggery into the pressure cooker and mix well
  • Cook it for 10 minutes in medium flame or until all vegetables are cooked well and the curry reached perfect consistency. Switch off the flame
  • Next we need to do tempering, For that heat 2tbs coconut oil in a pan. Add mustard seeds, dry redchillies and few curry leaves into it. Splutter the tempering
  • Add this tempering into the sambar and mix well
  • Sambar is now ready to serve hot with rice

Video Recipe

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