Kerala Style Roasted Coconut Sambar

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a skillet. Add fenugreek seeds and saute until it turns light brown and add urad dal and chana dal. Saute until they turn golden. To this add 1/4 tsp hing and transfer them to a bowl.

Step 2

Now add coriander seeds and dry red chilies. Saute until they give out a nice aroma. Now add shallots, few curry leaves and grated coconut. Saute until the coconut turns brown (take care not to burn them). Set aside to cool.

Step 3

Grind the roasted ingredients and grind it with little water to make a fine paste.

Step 4

Cook the toor dal in a pressure cooker, adding enough water, for 1 whistle.

Step 5

When the pressure releases, open the cooker and add the veggies – potato, drumsticks, shallots/ onion, pumpkin, carrot and tomato. To this add 1/4 tsp turmeric powder, enough water and salt. Pressure cook for 1 whistle.

Step 6

In the meantime saute the ladiesfinger pieces in little oil until the sliminess is gone.

Step 7

Once the pressure releases from the cooker, open it and add tamarind extract.

Step 8

Now add the sautéed ladies finger pieces and a few curry leaves. Mix well and bring it to a boil.

Step 9

Add the ground coconut paste, 1/4 tsp turmeric powder and salt, if needed. Adjust the gravy according to your desired consistency and Cook for 5 – 6 minutes at low heat.

Step 10

Heat coconut oil in a small pan and splutter mustard seeds and fry dry red chilies and some curry leaves. Pour this tempering over the prepared sambar and garnish with coriander leaves.