Kerala Style Sambar is a delicious South Indian lentil curry prepared with toor dal, fresh vegetables, tamarind, sambar powder and aromatic spices. Unlike some other varieties of sambar, Kerala-style sambar often includes roasted coconut, which gives it a rich flavour and traditional taste.
This homemade Kerala Sambar goes perfectly with hot steamed rice, idli, dosa and even vada. If you love traditional South Indian food, try this easy Kerala-style sambar recipe at home.
Preparation Time and Cooking Time
Preparation Time: 15 minutes
Cooking Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4 people
Recipe Type: South Indian Vegetarian Recipe
Ingredients for Kerala Style Sambar
For Cooking Dal and Vegetables
1 cup toor dal (kandi pappu)
1 small onion or 8–10 shallots (small onions)
1 tomato, chopped
1 carrot, chopped
1 drumstick, cut into pieces
1 small piece of pumpkin
1 small brinjal, chopped
1/4 cup chopped ash gourd or other seasonal vegetables
1/2 teaspoon turmeric powder
1/2 teaspoon salt, or as needed
3 cups water, plus extra as required
For Kerala Sambar Masala
2 tablespoons grated coconut
1 tablespoon coriander seeds
1 teaspoon urad dal
1 teaspoon chana dal
5–6 dried red chillies
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
8–10 curry leaves
1 teaspoon oil
Tip: You can also use 1½–2 tablespoons of good-quality sambar powder if you want a quicker version.
Other Ingredients
Small lemon-sized ball of tamarind
1/2 teaspoon jaggery (optional)
1 tablespoon coconut oil or regular cooking oil
1/2 teaspoon mustard seeds
2 dried red chillies
A pinch of asafoetida (hing)
2 sprigs of curry leaves
Chopped coriander leaves, for garnish
How to Make Kerala Style Sambar
Step 1: Cook the Toor Dal
Wash the toor dal thoroughly and add it to a pressure cooker with turmeric powder and 2½ cups of water.
Pressure cook for 3–5 whistles, or until the dal becomes soft. Once the pressure releases naturally, mash the dal well and keep it aside.
Step 2: Prepare the Tamarind Water
Soak the tamarind in warm water for 10 minutes. Squeeze it well and extract the juice. Remove the seeds and fibres.
Keep the tamarind water aside.
Step 3: Cook the Vegetables
Add the chopped onion, tomato, carrot, drumstick, pumpkin, brinjal and other vegetables to a cooking pot.
Add turmeric powder, salt and enough water to cover the vegetables partially. Cook until the vegetables become tender but do not turn mushy.
Step 4: Prepare Kerala Sambar Masala
Heat a teaspoon of oil in a pan. Add coriander seeds, urad dal, chana dal, dried red chillies, cumin seeds and fenugreek seeds.
Roast on low flame until aromatic. Add the grated coconut and curry leaves. Roast until the coconut turns light golden brown.
Allow the mixture to cool, then grind it into a smooth paste using a little water.
Step 5: Add Tamarind and Masala
Add the tamarind water to the cooked vegetables and simmer for 5–7 minutes to remove the raw tamarind smell.
Add the ground Kerala sambar masala and mix well. Cook for another 3–4 minutes.
Step 6: Add the Cooked Dal
Add the mashed toor dal to the vegetable mixture. Adjust the consistency with water and add salt as needed.
Simmer on low flame for 8–10 minutes, stirring occasionally. Add a little jaggery if you prefer a balanced taste.
Step 7: Prepare the Tempering
Heat coconut oil in a small pan. Add mustard seeds and allow them to splutter.
Add dried red chillies, curry leaves and asafoetida. Fry briefly and pour the tempering over the sambar.
Garnish with chopped coriander leaves if desired.
Your delicious Kerala-style vegetable sambar is ready to serve!
Tips for Making Perfect Kerala Sambar
Use fresh vegetables such as drumstick, pumpkin, carrot, brinjal and ash gourd for a traditional flavour.
Roast the coconut slowly to avoid burning it, as burnt coconut can make the sambar bitter.
Add tamarind after the vegetables are partially cooked.
Coconut oil gives the sambar a more authentic Kerala-style aroma.
Adjust the tamarind, salt and spice levels according to your family's taste.
Let the sambar rest for 10 minutes before serving so the flavours blend together.
What to Serve with Kerala Sambar?
Kerala-style sambar tastes delicious with:
Hot steamed rice
Idli
Plain dosa
Masala dosa
Medu vada
Kerala matta rice
Vegetable meals and traditional South Indian thali
Frequently Asked Questions
1. What makes Kerala-style sambar different?
Some traditional Kerala-style sambar recipes use roasted coconut and freshly ground spices, creating a rich aroma and distinctive flavour. Ingredients and methods vary across Kerala households.
2. Can I make Kerala sambar without coconut?
Yes. You can skip the coconut and use regular sambar powder. The result will still be tasty, although the flavour and texture will be slightly different.
3. Which dal is best for Kerala sambar?
Toor dal, also called kandi pappu in Telugu, is commonly used to make sambar.
4. Can I store leftover sambar?
Allow it to cool and refrigerate it in an airtight container. For best quality, consume it within 2–3 days and reheat thoroughly before serving.
5. Is Kerala sambar good with Telugu meals?
Absolutely! Kerala-style sambar tastes excellent with hot rice, idli, dosa and vada. Telugu families can easily prepare it using ingredients commonly available in Andhra Pradesh and Telangana.
Conclusion
Kerala-style sambar is a comforting, nutritious and flavourful South Indian dish that is easy to prepare at home. The combination of soft dal, fresh vegetables, tangy tamarind and roasted coconut masala makes it special.
Try this traditional recipe with hot rice or your favourite breakfast dishes, and enjoy the delicious taste of Kerala in your own kitchen.
Happy Cooking from Raju Garivantalu!
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