Kothiyavunu.com

Flavors remind 'God's Own Country'

Join 100,201 other subscribers!

Sign Up, and Get More Recipes Delivered Directly To Your Inbox.

Bachelor Recipes By Categories Curries & Gravies Curries & Gravies Healthy Recipes Indian Kerala Recipes Mom's Recipes Nadan Recipes Thirssur Style Vegetarian Recipes

Sambar without Coconut Recipe – Central Kerala Style Recipe

Kerala meal is a heavy process of cooking as well as eating. Usually, unpolished brown rice /matta rice is used for cooking and curry like
Sambar, Mulakushyam, Theeyal, or Non-veg curry, are regular items along with a stir fry.

Sambar needs no introduction to those familiar with Indian Cusinie, but for those who are not familiar with this recipe, let me briefly explain…Sambar is a type of south Indian dish that resembles a stew or chowder. It is normally made from Yellow Pigeon Peas /Toor dal and vegetables like tomato, onion, and carrots are often used in making sambar. Other types of vegetables like drumstick, okra, potatoes, shallots, and even pumpkin are also used for making different blend. It’s seasoned with mustard seeds, dried red chilles and curry leaves. It can be served as an side with many varieties of breakfasts and evening snacks, or as a main course of a meal. It is one of the most popular and must served dish on South Indian Marriage meals or on  other festive occasions. Each and every state have their own variations in making and in taste. Sambar in Kerala differs a lot from sambar made in other states, the main difference is the vegetables used…….Today’s featured is Central Kerala Style Sambar.

Sambar without coconut is one among many things, which was very frequent recipe to me after my marriage…since my mom always makes Varthuarcha Sambar/Sambar with Roasted Coconut in our home. Yes you got it! I learned to make this sambar from my MIL who is a great cook. she always make sambar with fresh homemade sambarpodi /powder. I can guess what your thinking, where is sambar podi /sambar powder recipe? wait wait…it is on the way to make it to the site 😉 stay tuned! This is a recipe where coconut is not added but sambar can also be made with roasted coconut too, I have posted it before, you can see the recipe here. This is one of the most preferred sambar in my family. So follow as it and you’re sure to end up with a wonderfully tasting sambar…Enjoy!

Central Kerala Style Sambar Without Coconut – Kerala Sambar Recipe

Preparation Time : 15-20 minutes 
Cooking Time : 30 minutes
Serves : 4-6

Ingredients :
Mixed Vegetables : 1 1/2 cup ( cut into medium pieces) See notes for the list of vegetables used for sambar
Veggies I have used for this recipe are
Drumsticks : 1 no (cut lengthwise)
Lady`s finger : 5-6 nos (cut into 2″ pieces)
Potatoes : 1 (large, cubed)
Tomato : 1 (medium, chopped)
Small Red Onions /Shallots : Handful (cut into halves) or Onion /Savola : 1(medium, sliced thickly)
Green Chilly : 2-3 (slit, lengthwise)
Yellow Pigeon Peas /Toor daal : 1 cup 
Tamarind : Gooseberry sized (soaked in half a cup of hot water for 10 mins)
Asafoetida/Kayam : 1 small piece /1/2 tsp of Asafoetida powder
Coriander leaves : 1 sprig
Salt to taste

(adsbygoogle = window.adsbygoogle || []).push({});

For Tempering :
Mustard seeds : 1 tsp
Fenugreek seeds : 2 pinches
Curry leaves : 1 sprig
Coriander powder : 2 tsp
Red chilli powder : 1 tsp (or to your tolerance level)
Sambar Powder : 3 tsp
Coconut Oil or any Cooking Oil : 1 tbsp

How to make Kerala Sambar without coconut – Central Kerala style Sambar :

1. Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside. 2. Pressure cook toor daal /yellow pigeon pea with water, 1/4 tsp of tumeric powder and salt for 4- 5 whistle.
3. After the pressure settles open the cooker and add the vegetables, which are slow to cook like potatoes,drumsticks.
4. Meanwhile in a frying pan; add 1 tbsp of coconut oil and throw the chopped ladies finger, saute it well; now add handful of small onion and saute till it become transparent, followed by chopped tomato; reduce the flame to medium and close pan and cook for couple of mins. Remove from the fire and keep it aside.
5. Now add the tamarind juice to cooked dal vegetable mixtures; stir and simmer on low flame for some more time, add more salt if needed.
6. When the vegetables are cooked and mixed well with dal. Add fried shallots, ladies finger and tomatoes mix everything well and bring to boil.
7. Sprinkle asafoetida powder and simmer for a minute. Remove from flame and keep aside.
8. Heat oil in a pan /wok; add the mustard seeds and allow it to splutter, throw the dried red chillies and half of the curry leaves and fry for a minute.
9. Mix in the sambar powder, coriander powder and chilly powder and saute for couple of minutes on low flame. (Note : Take care not burn the spices/masala powders. Boiling masala powder long spoil the taste, that why we add towards end.)
10. Pour the sambar to the pan/wok; mix well for a few minutes. Remove from flame and sprinkle 1/4 tsp coconut oil and add chopped coriander leaves, reaming curry leaves and keep covered till served. Let the flavor set.
11. Mix the curry well before serving…Serve with rice or Idili, Dosa. and Enjoy!



Notes :

  • For Sambar u can add a variety of vegetables. The most commonly added ones are Drumsticks /Muringakka, Okra/Lady’s Finger /Vendakka, Potato/Urulakkizhangu, Carrot, Beans, Cucumber/Velarikka, Pumkin /Mathanga, Ash Gourd /Kumbalanga, Brinjal /Vazhuthananga, Plantain /Kaya,Yam /Chembu. The choices of vegetables are purely according to each one’s taste.

4/5 (3 Reviews)
5/5 (1 Review)


Sharing is Caring!

Comments

  3. sangeetha says

    Hi Sumayya, First of all I'm sorry for the delayed reply. I guess I missed your comment 🙁 You're most welcome! Thank you so much for your kind words. Hope to see you around more!

    Thanks!
    Sangeetha

  4. sangeetha says

    You're welcome Hithaishy dhanan! I'm so glad it turned well for you. Thanks for trying and sharing your feedback here. Please do try other recipe when time permits and i hope you like them too.

    Cheers!
    Sangeetha

  6. sangeetha says

    Thank you very much Lijo 🙂 Glad it turned out well for you and you liked it. Please try out other recipes also, hope you will like it.

    Cheers!
    Sangeetha

  7. Happy Tiffin says

    This is great recipe. I'm excited to try as soon as possible. I invite you to visit Happy Tiffin to see a different style of food stacking container? The site is offering an earth-friendly product that are made from high quality stainless steel food grade. It’s also safe and durable, as well as reusable too. This would help you packed four different types of dishes without needing to mix it in one single container.

  16. Soumya says

    Hi Sangeetha,

    Under "Kerala Sadya Recipes" there is a link "Sambar with conconut" but it points to this page wherein the sambar is without coconut. Looks like a typo to me. Pl cross check once.

    Thanks,
    Soumya.

  17. sangeetha says

    Hi Soumya, Yes you are right sambar powder contains coriander and chilli powder but along with sambar powder sure enhances extra flavor and end result will be spicy, but it's purely optional, if you like spicy sambar then go for it or just skip that. As my family taste buds are always in love with spicy dishes. I do this way and it helps transform dish from mundane to magical.:-) Do try and feel difference of taste and let me know about your feedback.

    Cheers!
    Sangeetha

  18. Soumya says

    Hi Sangeetha,

    I have a doubt in this. I usually make sambar adding only the sambar powder (readymade wala). I believe it already contains corriander and chilli powder.If so why to add them along with the sambar powder? Doesnt that make it too spicy? Appreciate your guidance.

  25. Anonymous says

    I like the way this page looks and your writing style. However, I wouldn't come back to this page because it doesn't say the most basic thing about sambar – what does sambar powder have?

  35. kothiyavunu.com says

    Hello Sangeethaa, Sorry for delayed reply, Since we were moving to new house couldn't access Internet. Really appreciate u finding time to drop by here and leaving words of encouragement.Surely will post the sambar podi recipe very soon…and about rasgula recipe i haven't got one handy but will definitely try to post 🙂

  37. kothiyavunu.com says

    Hello Suchithra, You are welcome! Thank you very much for taking time to post a comment here. I'm really happy to know that it came out well for you.Hope you get to try other recipes too.

    As for the recipe request,Haven't got one handy but if I find will definitely update here.

    Cheers!
    Sangeetha

  38. kothiyavunu.com says

    Hi Uthra, Thanks a bunch to cousin sister and for your kind words dear 🙂 Great to know that you are tempted to try recipes from this place.:) Will post this for sure very soon.

    Happy Cooking!
    Sangeetha

  40. kothiyavunu.com says

    Hi Dhanya, you're most welcome! I am so glad it worked out for you! Thanks a lot for trying the recipe. Hope you get to try other recipes too and like them too 🙂

    Cheers!
    Sangeetha

  43. Anonymous says

    Hello Sangeetha, My cousin sister suggested your website and I must say this is awesome! I have tried a few recipes so far and each one of them turned great n delicious! Could pls share sambar podi.Thanks for posting such recipes and keep on posting new ones…

    regards,
    Uthra Devi

  44. Suchithra G says

    I tried your Unniappam and the result i got is very soft unniappams.Really thanks for this recipe. I need one more recipe to put in your blog. Kerala's black halwa, i tried it twice but the result is waste of time for me. it didnot come out well. if possible please provide the recipe for black halwa too. thanks

  46. Anonymous says

    ALL OF YOUR RECIPES ARE YUMMY.VERY EASY TO MAKE. PLEASE PROVIDE RECIPE FOR MAKING SAMBAR PODI.

  48. Sangeethaa says

    Sangeetha, your recipe are yummy.pls share your sambar podi recipe to make this recipe.I have one more request, could you pls tell how to make rasagolla.i tried out many time, but came out harder rasagolla.

  54. PrathibhaSreejith says

    Loved the utensils used and Kidu pics Sangeeta 😉 Evidunnu kittunnu ee bucket okke??? 😉
    I make Sambhar this way all the time other than on special occasions, looks yumm 🙂

  63. Ambika says

    Yummy sambar! My favorite kind. Do you have a recipe for garlic rasam Sangetha? I once ate at a hotel in palakkad and that was the BEST rasam I have ever had. It had garlic, tomatoes and was perfectly spicy. I do make many kinds of rasam, but haven't been able to recreate THAT one yet…

JOIN US!

Sign Up, and Get More Recipes Delivered Directly To Your Inbox.

Pick Your Favourite!

Featured In

Media Mention 2|kothuyavunu.com