Kerala style Sambar

Kerala style Sambar


Kerala style sambar is made in two different ways; with coconut and without coconut . This one is a simple recepie without coconut and a spicier version. Usually the veggies added in Sambar are carrots, raw banana, drumstick, potatoes, beans, brinjal, pumpkin,ladysfinger, beans . You may add all these or few according to your convinience. For Sambar powder you can use store bought or homemade too. I have used homemade sambar powder which was given to me by my Tamilian neighbour. 

Checkout the recepie below.

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 5 to 6


  • Toor dal : 1 cup
  • Shallots : 10 
  • Turmeric powder: 1 tsp
  • Carrots: 2 cubed 
  • Potatoes: 1 chopped
  • Tomatoes: 2 chopped
  • Drumstick : 2 big chopped
  • Pumpkin : chopped 1 cup
  • Sambar powder: 3 tbsp
  • Kashmiri chilli powder: 1 tsp
  • Salt: for taste
  • Tamarind: 1 lemon size
  • Green chillies: 3 slit
  • Asoefitida: 1 small piece
  • Curry leaves: 3 strands
  • Mustard seeds: 1 tsp
  • Dry red chilli : 2
  • Coriander leaves: few chopped
  • Coconut oil : 3 tbsp


  • In a pressure cooker add toor dal, shallots, turmeric powder , asoefitida and salt with 2 glasses of water and pressure cook for 5 whistles.
  • Once the pressure comes down, open the lid, add chopped veggies, tamarind water ( soak tamarind in 1 cup water for 10 mins) ,2tbsp sambar powder, salt and curry leaves with 2 n 1/2 glasses of water.
  • Close the lid and pressure cook for 3 whistles on medium flame.
  • You can add more or less water according to the quantity of veggies you add.
  • After 3 whistles , switch off the flame. Let the pressure come down. Open the lid , check for salt. Add chopped coriander leaves and mix.
  • Now for tempering, heat a kadai, add coconut oil.
  • Add mustard seeds, let it splutter.
  • Add dry red chilli , curry leaves and toss.
  • Now reduce the heat and  add 1 tbsp sambar powder and 1 tsp kashmiri chilli powder , mix for few seconds and pour it into sambar.
  • Mix well and keep it closed for atleast 15 mins.
Dentist by profession.. I just love cooking and I try making innovative recepies..
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