केरला सांभर - Kerla Sambar, Kerala Sambhar with Coconut by Tarla Dalal

Kerala Sambar, is different from the typical Sambars made in the other South Indian states.
Recipe Link : https://www.tarladalal.com/Kerala-Sambar-Kerala-Sambhar-with-Coconut-42047r

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Kerala Sambar, Kerala Sambhar with Coconut

The Kerala Sambhar is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin. The flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful. It is important to prepare the tempering fresh and pour it over the Sambhar at the end, after the cooking process is over. You must not temper at the beginning because that will change the taste. Although we have used the ideal amount of red chillies, you can vary that to your preferred spice level. Enjoy the Kerala Sambhar with hot rice and ghee.

Preparation Time: 20 minutes.
Cooking Time: 48 minutes.
Serves 8.

¾ cup toovar (arhar) dal, washed and drained
½ tsp turmeric (haldi) powder
¼ tsp asafoetida (hing)
¼ cup shallots (Madras onions)
½ cup ladies finger (bhindi), cut into 1” pieces
½ cup brinjal (baingan / eggplant) cubes
½ cup potato cubes
½ cup tomato cubes
½ cup red pumpkin (bhopla / kaddu) cubes
¾ cup drumsticks, cut into 2” pieces
Salt to taste
1½ tbsp tamarind (imli) pulp
1 tbsp coconut oil
½ tsp mustard seeds (rai / sarson)
6 curry leaves (kadi patta)

For the sambar masala
2 tsp coconut oil
½ cup grated coconut
¼ cup roughly chopped onions
2½ tbsp coriander (dhania) seeds
¼ tsp cumin seeds (jeera)
½ tsp black peppercorns (kalimirch)
¼ tsp fenugreek (methi) seeds
10 curry leaves (kadi patta)
7 whole dry Kashmiri red chillies
½ tbsp chana dal (split Bengal gram)

For the sambar masala
1. Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 7 minutes.
2. Cool and blend in a mixer along with ½ cup of water till smooth. Keep aside.

How to proceed
1. Combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Whisk the dal well using a whisk.
4. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally.
5. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
6. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute.
7. Pour this tempering on the prepared sambar and mix well.
Serve hot.