Try this tasty Palakkad sambar


A popular South Indian dish, sambar has many regional varieties. The ingredients and flavour of it may vary in different regions. Here is a recipe of the Palakkadan sambar which has unique flavour and aroma.


1/3 cup coconut oil

1 tsp urad dal

1 tsp yellow lentils

1 tsp fenugreek

1 cup coconut

Curry leaves

1 tbsp chilli powder

1/2 tsp coriander powder

1/4 tsp turmeric powder

1/4 tsp asafoetida

1 cup toor dal (boiled)

2 drumsticks

1 big potato (cooked)

3 tomatoes

2 tsp salt

Coriander leaves

1 cup tamarind (soaked in water)

For the tempering

2 tsp coconut oil

1 tsp mustard seeds

1 tsp fenugreek

2 dried chillies

Curry leaves


Heat coconut oil in a pan and roast urad dal, yellow lentils and fenugreek

When the lentils begin to change colour, add grated coconut and some curry leaves

Sauté well

Add chilli powder, coriander powder and turmeric powder

Roast until the raw smell is off

Add asafoetida, mix well and take it off the flame

When this mixture cools down, ground into a fine paste

In a vessel with thick bottom, add the boiled toor dal, drumsticks and cooked potatoes,

Boil until the drumsticks are cooked

Add the tomatoes when the mixture begins to boil (vegetables of your choice could be added)

Add salt and mix well

Add the tamarind water and cook for 8-10 minutes

Add the previously ground lentil paste and cook for 3-4 minutes

Add chopped coriander leaves


Heat coconut oil

Add mustard seeds, fenugreek seeds, and dried chillies and curry leaves

When the mustard seeds splutter, add this tempering over the sambar

Mix well

Tastes best when served hot with rice or breakfast dishes like idly and dosa.

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