Palakkad sambar

Sambar is quite an unique dish (according to me! ) So versatile that it goes with any meal - Breakfast, lunch or dinner! The sheer varieties that is churned out in different parts of South India is amazing! I am a sambar person as long as it is not too spicy and l prefer less of dry powders.

One such type of Sambar that originated in Palakkad, Kerala, is awesome. No Onion or garlic and with the addition of freshly ground masala that makes it unique. I have made it on the same lines of the original recipe but couple of ingredients may be as per my choice.

Palakkad sambar is made usually during Onam! This is very aromatic due to the roasted coconut, dal and the spices added to it.The medley of colorful vegetables (you can add almost any that you like! ) that go into it, and the whole dish is kinda cooked in Tamarind water which gives a mild sour taste. It not only tastes delicious but is a healthy dish that goes very well with any meal. Just this sambar, hot rice and Papad.. Heavenly meal from God's own country!

I am glad to share a quick version of Kerala Sambar and the ingredients are as below and the veggies I used as shown (You are free to use your own combination of veggies)

Veggies used

3 okra cut

2tbs chopped madras cucumber

2tbs diced carrots

3tbs pumpkin

2 diced eggplant

one diced potato

For the masala you need to dry roast and grind the ingredients to a smooth paste

3 dried red chilies

2tbs coriander seeds

half tsp fenugreek seeds

2-3 tbs freshly grated coconut

Other Ingredients:

salt as per taste

1-2 tsp coconut oil

one tsp mustard seeds

2 dry red chilies

hing

1/2 tbs turmeric powder

half cup tamarind water (lemon size tamarind ball - 2tbs pulp)

1/2 cup tur dal, soaked and pressure cooked

half cup water

Method:

1 - In a pot add all the chopped veggies, tamarind juice, tur dal and half cup water

2 - add turmeric powder, salt and give a good mix, bring to a boil (veggies should be just starting to cook)

3 - Add the ground masala and mix and cover and cook until veggies are tender

4 - Turn off heat

5 - Heat a tempering pan, add coconut oil, once heated, splutter mustard seeds, turn off heat and add hing in it.

6 - Place some curry leaves in the sambar pot and pour the tempering over it

Done! Serve with hot rice and ghee on top of it

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