Monday, December 13, 2010

Sambar Palakkad Style



Hello Everybody,

                         Today I would like to share the recipe of Palakkad Style Sambar. Sambar is made on daily basis in any Tamil household. Sambar is usually made with Sambar Powder. The Palakkad Sambar is made with freshly ground spices and coconut and hence makes its taste unique. You can make use of vegetables like Pumpkin, Ash Gourd, Lady’s Finger, Brinjal and Drumstick. All the above vegetables can either be used in combination or you can prepare it with any one of the above vegetables.

Ingredients            
Serves: 4

1.       Mixed Vegetables diced into medium sized cubes – 1.5 cups (I used Ash gourd and drumstick)
2.       Tamarind – A small lemon sized ball
3.       Hing Block – A small piece
4.       Bengal Gram Dal – 1/2 tbsp
5.       Coriander Seeds – 1 tbsp
6.       Methi Seeds or Vendayam – ¼ tsp
7.       Dry Red Chillies – 4 big ones
8.       Fresh Grated Coconut – 1/2 cup
9.       Tuvar Dal – 5 tbsp
10.   Turmeric Powder – pinch
11.   Oil – 2tsps
12.   Mustard Seeds for Seasoning
13.   Curry leaves for garnish
14.   Salt to taste

 Preparation


  1. Pressure cook the dal, mash it well and keep aside. 
  2. Soak the tamarind in water for 10 to 15 mins. Squeeze and extract the juice. Add about 2.5 cups water to this.
  3. Add the vegetables, turmeric powder and salt. 
  4. Allow it to boil till the vegetables are cooked. 
  5. Meanwhile, heat a pan, add a teaspoon of oil, add Hing allow it to be fried. Now add the Bengal gram dal, coriander seeds, methi seeds and chillies and fry till dal is golden brown and good aroma starts emanating. 
  6. Now grind these fried ingredients with grated coconut into a paste by adding little water.
  7. Once the vegetables are cooked and the raw smell of tamarind is gone add the cooked dal allow to boil for 2 mins, stirring in between. 
  8. Then add the ground paste and allow to simmer for another 2 mins. 
  9. Season with mustard seeds and garnish with curry leaves and coriander leaves.

Serve hot with steamed rice and any vegetable stir fry.

13 comments:

MyKitchen Flavors-BonAppetit!. said...

Wow!,yumm Sambar recipe Dear.Luv to try it soon.

Ashwini Kumble said...

Hi Kaveri,
I came across your blog recently. It's a pleasure reading your recipes as you mix it with interesting facts and your family stories :). Will start trying your recipes soon. I am always in look out for authentic Indian regional vegetarian recipes (Brahmin Recipes are even more enjoyable) I guess I have come to the right blog for Kerala recipes. Keep up your good work!

Regards,
Ashwini

Kaveri said...

Thanks a lot Ashwini

Anonymous said...

Hi Kaveri,

I am also from Palakkad and really am enjoying the authenticity of the recipes. Good Job Kaveri!

Meenalochani

Anonymous said...

While making Sambar we are very particular of adding curry leaves and fresh kothhmir leaves. We Palakkadans use Fresh kothmir mostly in Sambar & Rasam only.

ls said...

Hi,
Thank you for posting all these traditional every day cooking recipes. look forward to many more,

ls

Anonymous said...

Dear Kaveri

I hail from a Palakkad villagae and really cherish the blogs by you. Love to read as these take me to the old days when I used get these dishes by mom.

Could you pls advice the spicy Puliyodarai recipe for me pls.

Rgds
Vidya

Anonymous said...

Thanks for this site. I am from Palakkad,in fact from Kalpathy dist. Though I went there only as a child. Great recipes. I am going to make one each a day!

srinivas Iyer said...

I was born and raised in Bombay in a typical palghat family. Pallipuram and Kodavaiyur combo. Food everyday was typical palghat fare. My wife is from Simla and enjoys our food but I had a limited repertoire of dishes, Just found your site today. So glad to note that the few things I make (sambar, rasam, few kootans, avial and adai) are reasonably authentic. Thank you so much for the extensive set of recipes. Brings back fantastic memories !!!

srinivas Iyer said...

I was born and raised in Bombay in a typical palghat family. Pallipuram and Kodavaiyur combo. Food everyday was typical palghat fare. My wife is from Simla and enjoys our food but I had a limited repertoire of dishes, Just found your site today. So glad to note that the few things I make (sambar, rasam, few kootans, avial and adai) are reasonably authentic. Thank you so much for the extensive set of recipes. Brings back fantastic memories !!!

Anonymous said...

Hi sometimes the sambar is not thick. Can you please suggest me

Vijayam said...

I am from Palakkad too. Just a note - The coconut is not ground raw. Once the coriander seeds and other masalas are fried, we add the grated coconut too and saute that too lightly. Then this masala is ground to a fine paste.

Anonymous said...

My sambar came outtoo good. Followed Vijayam sisters technique for cocunut. Thanks Kaveri. Veena - noorani village

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