Alright nah, let’s get into this Sambar situation! This ain’t your average, everyday soup. We talkin’ about that Kerala-style Sambar, that thang that got flavor jumpin’ off the bone! And the best part? We ain’t even messin’ with no coconut today. Keepin’ it simple, keepin’ it real.
Okay, listen up y’all. This Sambar is gonna bring the heat, the tang, and that good, good feeling all in one pot. It’s perfect for dippin’, for slatherin’ over rice, or even just sippin’ straight from the bowl (don’t judge me!). We’re about to unlock some serious flavor, so grab your apron and let’s get cookin'!
Easy Kerala Style Sambar (No Coconut Needed!)
Check out this beauty! This is the promised land, folks. Imagine that warm, spicy aroma fillin’ yo’ kitchen. This is what we chasin'.
Ready to make some magic happen? Let’s gather the troops, I mean, the ingredients. This is where the party starts.
**Ingredients:** * 1 cup Toor Dal (split pigeon peas) * 3 cups mixed vegetables (drumstick, eggplant, okra, pumpkin, tomatoes, carrots, onions - use what you got!) * 1 small onion, chopped * 2 tomatoes, chopped * 1 tablespoon Sambar Powder (the good stuff!) * 1 teaspoon turmeric powder * 1/2 teaspoon red chili powder (for that extra kick) * 1/2 teaspoon asafoetida (hing) * Tamarind paste (to taste, about a tablespoon) * 2 tablespoons oil * 1 teaspoon mustard seeds * 1 teaspoon cumin seeds * Few curry leaves * Salt to taste * Water as needed **Instructions:** 1. **Dal Prep:** Wash the Toor Dal thoroughly and pressure cook it with 2 cups of water until it’s nice and mushy. About 3-4 whistles should do the trick. You want it smooth, like butter, baby! 2. **Veggie Time:** While the dal is cookin’, chop up all your veggies into bite-sized pieces. Don’t be shy, load ’em up! 3. **Sauté the Flavor:** In a large pot or Dutch oven, heat the oil over medium heat. Add the mustard seeds and let them pop like they tryin’ to tell you somethin’. Then, toss in the cumin seeds and curry leaves. Let that aroma fill your kitchen! 4. **Onion & Tomato Action:** Add the chopped onion and sauté until it turns golden brown and starts lookin’ sweet. Then, add the chopped tomatoes and cook until they get all soft and mushy. 5. **Spice it Up!:** Now it’s time for the good stuff! Add the Sambar Powder, turmeric powder, red chili powder, and asafoetida. Sauté for a minute or two, makin’ sure the spices don’t burn. Keep it movin’! 6. **Veggie Power:** Add all the chopped vegetables to the pot and sauté for a few minutes. Coat them with that spice mixture. 7. **Simmer Down:** Pour in about 4 cups of water and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender. 8. **Dal Integration:** Mash the cooked dal with a spoon and add it to the pot with the vegetables. Mix it all together real good. 9. **Tamarind Tang:** Add the tamarind paste to the Sambar. Start with a tablespoon and adjust to your liking. You want that nice tangy flavor to balance out the spice. 10. **Season & Serve:** Add salt to taste and let the Sambar simmer for another 5-10 minutes. This allows all the flavors to meld together. 11. **Serve it Up!** Serve hot with rice, idli, dosa, or even just by itself. Garnish with fresh cilantro if you feelin’ fancy. There you have it, folks! A super simple and delicious Kerala-style Sambar without coconut. This is the kind of meal that warms you from the inside out. Enjoy!
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Easy Kerala Style Sambar Without Using Coconut
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Easy kerala style sambar without using coconut. Easy kerala style sambar without using coconut