Kerala Style- Drumstick Sambar

Name: Kerala Style- Drumstick Sambar
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup tur dal, soaked for 15 minutes; 1 onion; 6 garlic cloves; 1 big ginger piece 1 tbsp when chopped); 1/2 cup grated coconut; 2 tbsp sambhar powder; 1/4 tsp turmeric powder; 1 tbsp tamarind pulp; 3 drumsticks/ vegetables of your choice; 1/4 tsp fenugreek seeds; 2 pinch asafoetida; Salt; Curry leaves as required; 2 dry red chilli; Coconut oil as required; 2 tsp ghee

Mona Santosh @MonaS

Mumbai! Meri Jaan ❤️

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If you have ever eaten the authentic Kerala food, you would know how wonderful and tasty this sambar would taste.
For the simple reasons that it is cooked in coconut oil and a special masala is prepared to cook this little thick, full of flavours sambhar. This was the first recipe that I learned to make using coconut oil and understood why Keralites use it in most of their cuisine.

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Ingredients

45 minutes

6 servings

1 cuptur dal, soaked for 15 minutes
1onion
6garlic cloves
1big ginger piece 1 tbsp when chopped)
1/2 cupgrated coconut
2 tbspsambhar powder
1/4 tspturmeric powder
1 tbsptamarind pulp
3drumsticks/ vegetables of your choice
1/4 tspfenugreek seeds
2 pinchasafoetida
Salt
Curry leaves as required
2dry red chilli
Coconut oil as required
2 tspghee

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Steps

45 minutes

1

Pressure cook tur dal in water with turmeric powder and a little salt, until cooked.
2

Boil drumsticks with a little salt, few curry leaves and 1 tsp sambhar powder until they are half cooked.
3

Add cooked tur dal and continue cooking on low flame.
4

Heat up 1 tbsp coconut oil in a pan. Add fenugreek seeds. Add roughly chopped onion, ginger and garlic. Sauté until the onion is pinkish.
5

Add grated coconut. Continue cooking on medium flame while you stir it occasionally.
6

After 5 minutes add sambhar powder and a few curry leaves. Sauté just for another minute.
7

Switch off the flame. Add tamarind pulp mixed in some water. Mix well. This will bring the temperature down for grinding.
8

Grind it to fine paste when cool.
9

Add this masala in the boiling dal-drumsticks and mix.
10

Add more water if needed. This sambhar is a little thicker than usual sambhar.
11

For seasoning heat up 2 tbsp coconut oil, add mustard and let it crackle. Put asafoetida, bits of dry chilli and curry leaves. Add it to the dal.
12

Serve it with a drizzle of melted ghee. Best with steamed rice and fried papadam.

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Mona Santosh @MonaS

on December 29, 2019 14:05

Mumbai! Meri Jaan ❤️

Experimenting with the ingredients and using them as a flavour enhancer is something I love doing. A great energy booster- I crave to improve my skills with every new recipe that I create in my kitchen.Follow me on Instagram as m0nas_cabana