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.

Avial and Sambar for Kozhikode Sadya

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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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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