Festival Special Vegetable Sambar Recipe | Kerala Style | with step by step photos and video. South Indian lentil stew made with vegetables, lentils, and a special blend of spices.
The south Indian cuisine offers a variety of sambar recipes. In addition, there are subtle differences between the sambar prepared in a temple feast, in-house, and in restaurants. From region to region & from state to set there are a variety of sambar recipes. The recipe I am sharing here with you is normally how a sambar is prepared on a festive occasion in Kerala, mainly on Onam sadhya.
How to make Festival Special Vegetable Sambar Recipe?
Festival Special Vegetable Sambar Recipe | Kerala Style | with step by step photos and video. South Indian lentil and vegetable stew made with lentils, tamarind, and a unique spice blend called sambar powder. A basic sambar recipe will have a mix of one or two types of vegetables along with lentils, tamarind, sambar powder, and a few spices. This festive sambar recipe has a mix of a variety of veggies. This mix of veggies makes it special. Lastly, best enjoyed with rice, idli, or dosa. You can prefer the veggies of your choice.
Furthermore, do check out my other sambar recipe collections. Hope you would like them.
In addition, do check out my other Onam sadhya recipes also.
Festival Special Vegetable Sambar Recipe
Course: CurryCuisine: IndianDifficulty: Intermediate6
servings25
minutes25
minutes50
minutesFestival Special Vegetable Sambar Recipe | Kerala Style | with step by step photos and video. South Indian lentil stew made with vegetables, lentils, and a special blend of spices.
Ingredients
Salt as required
Water as needed
- Pressure Cooking Dal
1/2 cup Toor Dal
1/4 tsp Turmeric Powder
- Vegetables
1 Potato
1 small piece Yam
1 small piece Snake Gourd
1 Carrot
3 to 4 Ivy Gourd/Kovakkai
3 to 4 Green Chillies
2 to 3 Long Beans
1 Brinjal
1 small piece Pumpkin
1 small piece Cucumber
2 to 3 Beans
3 to4 Ladies Finger
2 Drumsticks
1 Tomato
Coriander Leaves as needed
- Masala Powders
1/2 tsp turmeric powder
1 tsp Chilli Powder
2 tsp Coriander Powder
1/2 tsp Asafoetida Powder
3 tsp Sambar Powder
- For Tamarind Juice
Soak 1 gooseberry sized tamarind in 1/2 cup water
- For Tempering
Coconut Oil as needed
1/4 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
3 to 4 Dry Red Chillies
some curry leaves
Directions
- Firstly let us rinse ½ cup toor dal a couple of times in water.
- Drain all the water and add the dal in a pressure cooker. Also, add ¼ teaspoon turmeric powder & ½ tsp salt.
- Add 3 cups of water and mix. Cover and pressure cook dal for 1 whistle. (Pressure cooking time differs for everyone based on your cooker)
- When the pressure settles down on its own, open the lid & add the first set of chopped vegetables into the pressure cooker along with the dal.
- First set of veggies includes 1 Potato, 1 small piece yam, 1 small piece Snake Gourd, 1 Carrot, 3 to 4 Kovakkai 3 to 4 Green Chilies, 2 to 3 Long Beans, 1 Brinjal, 1 small piece Pumpkin, 1 small piece Cucumber, 2 to 3 Beans.
- Add the veggies of your choice & check for the water consistency also. I am having enough water. So I am not adding extra water here.
- Close & pressure cook these veggies along with the dal for 1 whistle over a high flame.
- Once the pressure is released, open the lid. Give a nice mix & keep it aside.
- Preparing Sambar
- Now let us prepare the masala for the sambar.
- Place a Kadai over low flame & add ½ tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, ¼ tsp kaayam/hing powder, 3 tsp sambar powder.
- Dry roast these spices until the raw smell disappears.
- Once the smell disappears add the cooked veggies & dal mix with the masala powders. Mix well & let it boil.
- When it starts to boil add the tamarind juice extracted from a gooseberry size tamarind into the sambar. Add salt as required & mix well.
- Now let us add the 2nd set of veggies ( easy cooking chopped veggies) : 1 tomato, 2 drumsticks & 3 to 4 lady’s finger.
- Mix & cook these veggies until it is done.
- Add some coriander leaves. Check for salt & consistency & switch off the flame.
- Tempering
- For tempering add 2 to 3 tbsp coconut oil & add a shallot finely chopped. Saute until it turns aromatic & golden brown in color.
- Then add ¼ tsp fenugreek seeds, ½ tsp mustard seeds, 3 to 4 dried red chilies & some curry leaves.
- Switch off the flame & pour this hot temper into the sambar.
- Add a pinch of sambar powder to this hot oil & close the lid. Mix the sambar while serving. By doing this enhances the flavor of sambar.
- Our sadhya special sambar is ready.
Recipe Video
Notes
- Add a pinch of sambar powder to this hot oil & close the lid. Mix the sambar while serving. By doing this enhances the flavor of sambar.
