Sambar for Kozhikode Sadya
Sambar is prepared in different methods in Kerala. While South Keralites never add coconut, fried coconut paste is added in Malabar regions. In Palakkad sambar, coconut is made to a fine paste without frying, to thicken the gravy. Each method includes its own distinct flavours and taste awesome. In Kozhikode sadya, scrapped coconut is fried, ground well and added to the curry. You can read yet another Sambar recipe here.
Ingredients for Sambar for Kozhikode Sadya:
1. Coriander – ½ cup
Red chillies – 15
Bengal gram daal (Kadala Paripp) – 1 small spoon
Fenugreek – 1 small spoon
Curry leaves – 2 stalks
2. Toor daal (Sambar Paripp) – ½ cup
3. Coconut oil – 1 big spoon
4. Onions sliced – ½ cup
5. Drum stick and carrot cut into 1 inch pieces – ½ cup each
Turmeric powder – 1 small spoon
Asafoetida – 10 gm
Red chilli powder – 1 small spoon
6. Water – 4 cups
7. Tamarind – 1 big gooseberry sized
8. Tomato sliced – ½ cup
Okra cut into one inch pieces – ½ cup
9. Scrapped coconut fried adding shallots – 1 cup
10. Curry leaves – 1 handful
Coriander leaves chopped – 1 big spoon
11.Coconut oil – 2 big spoons
12.Mustard – 2 small spoons
Red chillies – 4, cut into pieces
Curry leaves – 2 stalks
How to prepare Sambar for Kozhikode Sadya?
1. Heat an urli and fry ingredients no: 1 till golden brown without adding oil.
2. Once the contents get cooled, blend well in a mixer to prepare sambar powder.
3. Cook toor daal and keep aside.
4. Make a fine paste of fried coconut and shallots.
5. Heat oil in a pan, sauté onions and then add ingredients no: 5 along with 4 cups of water.
6. Cook the vegetables.
7. Soak tamarind in water and extract its juice.
8. Add this juice to cooked vegetables along with tomatoes and lady’s finger and cook the ingredients.
9. When okra is cooked, add sambar powder, coconut paste and cooked daal.
10. Boil the contents well and add curry leaves and coriander leaves.
11. Mix the ingredients well and take your sambar from flame.
12. Now temper ingredients no: 12 in oil and add to Sambar.
Vanitha Magazine September 1-14, 2016
Read a few more daal (paripp) curry recipes here. Click on the images in the gallery to read.
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