Tag Archives: Kerala recipe

Sambar recipe– Traditional Kerala style

Mixed vegetable curry – Sambar is very popular throughout south India, however Kerala traditional Sambar tastes delicious and different.

Sambar - malayalamrecipe
Sambar - malayalamrecipe
Sambar - malayalamrecipe
Sambar - malayalamrecipe
Sambar - malayalamrecipe
Sambar - malayalamrecipe

Ingredients for Sambar

Toor Dal i.e. yellow pigeon peas  – 1/2 Cup

Coriander Powder- 1 table spoon

Red chilly powder- 1 table Spoon

Turmeric powder – 1/4 spoon

Fenugreek powder – 1/4 spoon

Asafetida – 1 small piece (or 1/4 spoon if it is powder)

Oil – 1/2 cup

Mustard Seeds, Curry leaves, Coriander leaves, salt to taste

Small onions – 1 cup

Colocasia – made peices -1/2 cup

Drum Sticks – 2 nos. (made 2 inch pieces)

Brinjal / Eggplant–  2 big ones split cut in 4 pieces

Carrot – 2 nos. ( Made 1 inch peices)

Cucumber – 6 Small peices

Tomato – 2 nos.

Tamarind paste – 1 table spoon

Preparation method of Sambar

Cook Toor dal using exact same quantity of water in a pressure cooker. Add add just 1/4 tea spoon salt , 4 small onions and 2 red dry chilly in a pressure cooker and let it cook for 3 minutes.

In a Kadai use 3 table spoon oil, add mustard seeds – wait till it splutters and add curry leaves, dry red chili, a small piece of asfoeteda(or 1/4 spoon if it powder) and rest small onion. Sauté for 2 minutes. Add the rest vegetables and continue sautéing till it is cooked. Add coriander powder, turmeric powder, fenugreek powder,red chilly powder and continue sautéing till the aroma is released from the mixture. Add 2 cup boiled hot water and 1 table spoon salt and let it boil in low flame.  Add tamarind paste after 2 minute. Add the cooked toor dal to the cooked vegetable mix. Allow it boil for 2 minutes. Garnish with coriander leaves and serve hot. Sambar is served along with boiled rice through out South India. It is also a good combination with Idli or dosha too.

Get Kerala Style Idli recipe here.

Recipe Submitted by Radha

Kerala style Idli recipe

Idli is not only traditional food of Kerala but most of south India and a popular household breakfast however preparation method varies slightly in Kerala.


Idali  ingredients

Urad Dal(Vigna mungo) – 1/2 cup

Tender Rice – 2 cup soaked in water

Cooked rice/or rice flakes – 2 table spoons

Fenugreek seeds – 1 table spoon

Idali  method for preparation:

Wash and soak the urad dal for atleast 4 hours. Add and fenugreek seeds grind to a batter. Batter consistency should be very smooth, thick and not runny.  Add water just to let grinder blades to run, traditionally a stone tool called attu kallu or a wet grinder can be used too.  Add the soaked rice and cooked rice/rice flakes separately to a batter.  Mix both batters in a big bowl and keep aside for fermentation, the size of the bowl should be able to contain double the batter in it because it would raise at least two fold.  After 6 to 8 hours the dough will ferment and raise. Preserve the idli batter in fridge and use it only after it is comes to room temperature.  We can add the salt to taste in the batter and mix well before we steam the idlis. Pour in Idli maker – idli makers are similar to cake molds but this is a steam cooker. Pour 2 cups of water to the idli cooker and light the flame. Let the water boil and steam. Place the idli trays to the idli cooker after it is warm. Keep in mind that steam should be released when baking and lid should not be too tight for steam to escape. Bake at least for 4 minutes. Use a clean knife and poke to idli to check if it is baked properly. Idlis are best for breakfast along with Sambar (a traditional mixed vegetable curry) and cocunut chutney( cocunut grinded and tempered).

Recipe submitted by Radha