Vadakkan Sambar (North Kerala Sambar)
Ingredients for Vadakkan Sambar (North Kerala Sambar):
1. Toor dal (Pigeon Pea) – ½ cup
Green chillies – 3, split into 2 or 4
Ginger chopped – 1 small spoon
Onion sliced thin – 1 cup
Potatoes cut into big pieces – 8 or 9
Beans – 7 or 8, cut into pieces
Tomatoes chopped length-wise – 1 cup
2. Brinjal, carrot, okra, long beans cut into lengthy pieces – 7 or 8 pieces each
Bitter gourd cut into lengthy pieces – 4 or 5 pieces
3. Tamarind – 1 small ball sized
Salt – As required
4. Coconut oil – As required
5. Coconut scrapped – ¾ cup
Bengal gram dal – 1 small spoon
Fenugreek – ½ small spoon
Black gram dal (Urud dal) – ½ small spoon
Garlic – 4 or 5 cloves
Shallots – 3 or 4
Curry leaves – 6 nos.
Asafeotida – One piece
6. Turmeric powder – ½ small spoon
Chilli powder – 1.5 small spoons
Coriander powder – 1.5 small spoons
Cumin seeds – ½ small spoon
7. Coriander leaf and curry leaves – As required
8. Mustard – ½ small spoon
Fenugreek – ¼ small spoon
Red chillies – 2, split into 2 or 3
9. Sugar – ½ small spoon
How to prepare Vadakkan Sambar (North Kerala Sambar)?
1. Transfer ingredients no: 1 to a pressure cooker adding sufficient water.
2. Cook the contents till whistle no: 1.
3. When pressure dips to zero, open the cooker and add ingredients no: 2.
4. Cook the vegetables and then add tamarind juice and salt.
5. Allow the contents to boil well.
6. Heat coconut oil in a pan and fry ingredients no: 5.
7. Add ingredients no: 6 to it, mix well and put off the flame.
8. When the coconut mixture cools off, blend it well in a mixer (Never make a fine paste).
9. Add a little water to this mixture and pour the gravy to cooked vegetables.
10. Add coriander leaves, curry leaves, salt (if extra needed) and sufficient water, and allow the contents to boil well.
11. Heat oil in a pan and sauté ingredients no: 8.
12. Pour this mixture to sambar and sprinkle sugar on top.
Courtesy: Vanitha Magazine, April 1-14, 2018
Read a few more dal vegetarian recipes here. Click on the images in the gallery to read.
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