Kerala Style Sambar Recipe | Perfect for Idli, Dosa & Rice | Homemade Kerala Sambar

toor dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and cooks faster.

sambar powder

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Curry powder is more accessible and less expensive.

curry leaves

💰Cheaper: bay leaves

Bay leaves provide a similar aromatic quality.

tamarind

💰Cheaper: lemon juice

Lemon juice offers a tangy flavor at a lower cost.

Soak the split pigeon peas (toor dal) for 1–2 hours and wash thoroughly.

Soak the tamarind in lukewarm water for 10 minutes, then squeeze and strain the pulp.

Chop the yam, carrot, pumpkin, green beans, drumsticks, shallots, and lady fingers into appropriate sizes.

Heat coconut oil in a pan and add mustard seeds, cumin seeds, and dry red chillies; let them splutter.

Add curry leaves, shallots, garlic, and green chillies; sauté until fragrant.

Add the chopped hard vegetables (yam, carrot, pumpkin, green beans) and cook until slightly tender.

Mix in turmeric powder, sambar powder, and salt; stir well.

Pour in the tamarind water and bring to a boil.

Add the cooked toor dal and adjust the consistency with water as needed; simmer for a few minutes.

Garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: