The difference I have noted with sambar from other South Indian region and Kerala is that, Kerala style sambar has mix of vegetables in it.
Here’s the Step by step recipe – Kerala style sambar
Mixed Vegetables cut into medium sized pieces – 3-4 cups
Toor Dal – 1/2 cup
Sliced Onion – 1 medium
Green chillies slit – 2
Garlic Cloves – 4 or 5
Turmeric powder – 1/2 tsp
Tamarind juice – 1-2 tbpsn
Red Chilly powder – 1 tsp
Coriander Powder – 2 tsp
Mustard Seeds – 1/2 tsp
Red Chillies – 3
Curry Leaves – A sprig
Asafoetida – A pinch
Oil – 3 tbsp
Water – As needed
Salt – As needed
Fresh Coconut – 1 tspn
Green chillies – 2
Cumin seeds – 1/4 tspn
Method of Preparation:-
Grind all the ingredients under ‘to grind” list with little water into a coarse paste and keep it aside.
In a pressure cooker add diced vegetables and dal and 1/2 tsp turmeric powder and cover the pan and pressure cook on medium flame up to 2 whistles. (For pressure cooking, add enough water so as to cover the vegetables)
Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside.
In a kadai, add oil, to hot oil add mustard seeds when they splutter, add onions, curry leaves, dried red chillies and green chillies and saute until onions are cooked.
Add tomatoes and cook until they turn soft. Add all the dried spice powder and stir well and cook it for 20 secs.
Add the cooked vegetable-dal from pressure cooker and tamrind juice and cook in low flame for 5 mins.
Sprinkle asafoetida powder and simmer for 2 more minutes. Add a tspn of coconut mix and mix well, and cook for 2-3 mins. Remove from flame and keep aside.
Serve hot with rice.