Nadan Sambar Kerala

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely smooth.

2. 2

   Prepare vegetables: Cut 1 small potato, 4 drumstick pieces and 5 beans. Soak marble-sized tamarind in 1.5 cups warm water, extract and strain.

3. 3

   Make Kerala sambar powder: If you don't have Kerala sambar powder, dry roast and grind 1 tbsp coriander seeds, half tsp cumin, 3 dried red chillies, 1 tsp peppercorns and a pinch of asafoetida.

4. 4

   Cook vegetables in tamarind: Add tamarind water, all vegetables, half tsp turmeric, 1.5 tsp red chilli powder, 1.5 tsp Kerala sambar powder and salt. Boil and cook 10-12 minutes.

5. 5

   Add mashed dal: Add mashed toor dal and half cup water. Stir well.

6. 6

   Simmer: Simmer 8-10 minutes until well blended.

7. 7

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal.

8. 8

   Add aromatics: Add 2 dried red chillies, 2 sprigs curry leaves and a pinch of asafoetida.

9. 9

   Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden. Pour over sambar.

10. 10

    Serve: Adjust salt. Kerala sambar uses coconut oil and shallots making it distinctly different. Serve with rice, idli or dosa.