Dassana's Veg Recipes · by Dassana Amit★ 4.8 (14)

Kerala Sambar

Name: Kerala Sambar
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: indian
Ingredients: ½ cup tur dal ((arhar dal, tuvar dal, pigeon pea lentils)); 1 small onion (- sliced or chopped (optional) or ¼ cup sliced onions); 1 to 2 pinches asafoetida ((hing)); 1.5 to 2 cups water (or add as required); 10 to 12 pearl onions ((sambar onions) or 1 to 2 shallots, thickly sliced); 8 to 10 okra ((bhindi or lady finger)); 5 to 7 eggplants (- small sized, (brinjal or baingan)); 1 tomato (- large or 2 medium-sized tomatoes); ½ teaspoon turmeric powder; salt (as required); ¼ cup water (– hot or warm); 1 tablespoon tamarind (- tightly packed or 1 lime-sized tamarind); 2 tablespoons coconut oil (or any vegetable oil); 1 teaspoon mustard seeds; 1 teaspoon urad dal ((split and husked black gram)); 1 sprig curry leaves (or 12 to 15 curry leaves); 2 to 3 dry kashmiri red chilies (- you can also use small red bor chillies for the tadka); 1 to 1.5 tablespoons coconut oil (or any vegetable oil); 3 to 4 pearl onions ((sambar onions) or 1 to 2 shallots - chopped); 1 tablespoon cumin seeds; 2 tablespoons coriander seeds; ¼ teaspoon fenugreek seeds ((methi seeds)); ¼ teaspoon black peppercorns; 3 to 4 dry red chilies (- I used 4 kashmiri red chillies); 12 to 15 curry leaves; ¼ teaspoon asafoetida ((hing)); 1 cup grated fresh coconut; ½ cup water (or add as needed, for grinding or blending)

NUTRITION · PER SERVING65M COOK

CAL 16%·PRO 18%

CARBS 52G67% OF CAL

17G FIBER11G OTHER25G TOTAL SUGAR

FAT 10G29% OF CAL

8G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Kerala-style sambar made with lentils, mixed vegetables, and a roasted coconut spice paste. Tangy, aromatic, and traditionally served with rice or idli.

mainindiansoupbeansdairy freegluten freeveganvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 8

½ cup tur dal ((arhar dal, tuvar dal, pigeon pea lentils))
1 small onion (- sliced or chopped (optional) or ¼ cup sliced onions)
1 to 2 pinches asafoetida ((hing))
1.5 to 2 cups water (or add as required)
10 to 12 pearl onions ((sambar onions) or 1 to 2 shallots, thickly sliced)
8 to 10 okra ((bhindi or lady finger))
5 to 7 eggplants (- small sized, (brinjal or baingan))
1 tomato (- large or 2 medium-sized tomatoes)
½ teaspoon turmeric powder
salt (as required)
¼ cup water (– hot or warm)
1 tablespoon tamarind (- tightly packed or 1 lime-sized tamarind)
2 tablespoons coconut oil (or any vegetable oil)
1 teaspoon mustard seeds
1 teaspoon urad dal ((split and husked black gram))
1 sprig curry leaves (or 12 to 15 curry leaves)
2 to 3 dry kashmiri red chilies (- you can also use small red bor chillies for the tadka)
1 to 1.5 tablespoons coconut oil (or any vegetable oil)
3 to 4 pearl onions ((sambar onions) or 1 to 2 shallots - chopped)
1 tablespoon cumin seeds
2 tablespoons coriander seeds
¼ teaspoon fenugreek seeds ((methi seeds))
¼ teaspoon black peppercorns
3 to 4 dry red chilies (- I used 4 kashmiri red chillies)
12 to 15 curry leaves
¼ teaspoon asafoetida ((hing))
1 cup grated fresh coconut
½ cup water (or add as needed, for grinding or blending)

At a glance

PER SERVING · TIME 65M

CAL 16%·PRO 18%

CARBS 52G67% OF CAL

17G FIBER11G OTHER25G TOTAL SUGAR

FAT 10G29% OF CAL

8G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 45m
Sodium: 174mg
Total sugar: 25g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1322mg
Calcium: 133mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 174MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Kerala Sambar

Nutrition & ingredients

Ingredients

At a glance