Nadan Sambar Kerala

Ingredients

• - Kerala style sambar
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Spices as required
• - Salt to taste

Method

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. 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. 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. 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. Add mashed dal: Add mashed toor dal and half cup water. Stir well.
6. Simmer: Simmer 8-10 minutes until well blended.
7. Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal.
8. Add aromatics: Add 2 dried red chillies, 2 sprigs curry leaves and a pinch of asafoetida.
9. Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden. Pour over sambar.
10. Serve: Adjust salt. Kerala sambar uses coconut oil and shallots making it distinctly different. Serve with rice, idli or dosa.