How to prepare yummy Kerala Sambar

How to prepare yummy Kerala Sambar

Kerala Sambar is varies from the typical Sambars made in many other South Indian states. Kerala Sambar is made using a mixture of different vegetables with their own Sambar powder.

The vegetables mostly added to Sambar are the following :-

* Potato
* Plantain (Vazhakka)
* Yam (Chenna)
* Carrot
* Drum Sticks (Muringakka)
* Okra/Lady’s Finger (Vendakka)
* Beans
* Sambar Cucumber (Velarikka)
* Ash Gourd (Kumbalanga)
* Ivy Gourd (Kovakka)
* Tomato
* Pumpkin (Mathanga)
* Brinjal (Vazhuthananga)

Mixed vegetable Sambar

You can make your Sambar with whatever vegetable you can choose from the above list. Here is my recipe for making Sambar.


  1. Mixed Vegetables cut into medium sized pieces – 3-4 cups
    (I’ve used 1 potato,1 carrot, 2 drumsticks, 1/2 plantain, 1 tomato , 5 beans and a few pieces of brinjal)
  2. Sambar Parippu / Tuvara Parippu (Sambar/Toor Dal) – 1/2 cup
  3. Sliced Onion – 1 medium
  4. Green chillies slit – 2
  5. Garlic Cloves – 4 or 5
  6. Turmeric powder – 1/2 tsp
  7. Tamarind – gooseberry sized ball
  8. Chopped coriander leaves – 2 tsp
  9. Red Chilly powder – 1 tsp
  10. Coriander Powder – 2 tsp
  11. Sambar Powder – 3 tsp
  12. Mustard Seeds – 1/2 tsp
  13. Red Chillies – 3
  14. Curry Leaves – A sprig
  15. Shallots or Pearl Onions (diced) – 1/4 cup
  16. Asafoetida (Kayam) – A pinch
  17. Oil – 3 tbsp
  18. Water – As needed
  19. Salt – As needed


Heat 1 tbsp oil in a pressure cooker and saute the sliced onions, green chillies and garlic for 2 mins

Next add diced vegetables and dal with salt and 1/2 tsp turmeric powder and cover the pan and pressure cook on medium flame up to 2 whistles. (For pressure cooking, add enough water so as to cover the vegetables).

Now soak tamarind in 1/2 cup warm water for sometime, squeeze now and extract it. Keep it aside.

When dal and vegetables are done well, remove the lid of pressure cooker and now add tamarind juice to it. Sitr and simmer them for some time and add more salt if needed.

Now you can add chopped coriander leaves and sprinkle some asafoetida powder and simmer them for 2 more minutes. Remove them from the flame and keep separate.

Heat oil in a kadai and allow mustard seeds to splutter

Now add shallots, red chillies and curry leaves to fry for a minute.

Mix it in sambar powder, coriander powder and chilli powder and fry them for 2 mins on low flame.

Now pour sambar to the Kadai and mix them well for few mins. Remove them from flame and Serve it with your steamed rice, dosa, idli, chapathi.

Leave a Reply

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.