KERALA SAMBAR

 

I’ve always struggled to make truly delicious sambar and have been disappointed with every attempt. For a long time, perfecting “sambar from scratch” became a personal quest. At work, a friend used to bring the best sambar I’d ever tasted—authentic Trivandrum-style. I have to admit, Trivandrum sambar is simply the best.

Curious about her secret, I asked for tips. She told me that coriander powder, chili powder, and katta (unpowdered) kayam (asafoetida) are the essential ingredients. I suspect the key is the katta kayam, which really gives the sambar its signature punch. Another trick she follows: she buys whole coriander seeds and dried red chilies, washes and sun-dries them, then has them freshly ground at the mill. Truly, her sambar is the best in town.

Inspired by these secrets, I tried recreating her sambar, but my results fell short. Still, I didn’t give up. Here’s the recipe I’m currently working on. I never tire of waking up early to make sambar. It’s been a long journey to reach my ultimate sambar recipe!

I have 2 different versions of Sambar: 1. Idily Sambar 2. Kerala or Rice Sambar. This is the recipe for Kerala Sambar. 

INGREDIENTS  

1.  1/2 cup tuar dal 
2. medley of chopped vegetables (300 gms) (I like to use okra, tomatoes, onions, carrots, and a mix of sweet potato and potato); adding drumsticks enhances the flavor, but it's not commonly found in the US. 
3. 1 tsp turmeric powder
4. 1-1/2 tsp kashmiri chili powder
5. 3 tsp coriander powder 
6. 1 tsp powdered asafoetida or 2gms. compounded asafoetida 
7. 1/2 tsp fenugreek powder
8. 1 Tbsp. oil plus 2 Tbsp. oil for seasoning
9. 1/2 tsp cumin seeds
10. 1 tsp mustard seeds
11. curry leaves, and coriander leaves 
12. tamarind, as per taste (15 gms)
13. 2 red dry chili
14. 1 Tbsp. chopped onions for seasoning.
15. salt to taste -1-1/2 tsp salt.
16. water as required

METHOD

• Pressure cook the dal with sufficient water. 
• In another pan, add 1 Tbsp. oil, sauté the vegetables along with coriander leaves, then add salt, turmeric, chili powder, and coriander powder, sauté, and then add water and bring to a boil. 
• In the interim, make the tadka with 2 Tbsp. oil, mustard, cumin seeds, when they splutter, add the chopped onions, then add dried red chili, fenugreek powder, and asafoetida powder. Add this to the boiling vegetable. Close and boil for about 2 minutes, then add the tamarind pulp as required and bring to a boil.  
• By this time, the dal will be cooked. Add the dal to the vegetables and bring to a boil. 
• Check for doneness, saltiness, and sourness. Turn off the heat and let it sit for at least 30 minutes before serving. 

NOTES

My kitchen help back in India, Geetha Chechi, would say: For Sambar, the proportion of coriander to chili powder is double the amount of coriander powder, so for 1-1/2 tsp Kashmiri chili powder, 3 tsp coriander powder.