Sambar With Roasted Coconut

Happy Onam !!!

Sambar in Kerala differs a lot from sambar made in other states.The main difference is that we  roast the coconut to a golden brown & we add cinnamon & javitri, it heightens the taste,aroma & the gravy is thick you can even have it with pulkas. I uasally make sambar using sambar powder  but for festivals i prefer making the traditional sambar from the scratch.....This special recipe is purely a genius from my cousin sis ( sandhya) & good @ making this sambar & she shared this recipe to me. It's worth the effort & this sambar is common  in north side of  Kerala ....
Sambar is the highlight of  Kerala onam / vishu sadya..... Try this royal Kerala sambar with steamed rice or you can even have it with idly, dosa,pulkas...Enjoy !!!! :)

Serves : 4
Ingredients :

• 200 gm vegetables ( drumsticks,raw banana,velarikka ( Indian cucumber), carrot, lady's finger) or you can use any vegetables. 
• 1/8 cup / 20 gm tovar dal.
• 1/8 cup grated coconut.
• 60 gm sambar onions/ shallots.,
• 1 tbsp coriander seeds.
• 1 tsp coconut oil.
• 4 curry leaves.
• 2 green chilies slit lengthwise 
• 2 garlic sliced .
• 1'' cinnamon.
• 1 leaf javitri.
• 1/4 tsp pepper corns.
• Dash of jeera/ cumin seeds.
• Pinch of methi seeds.
• 6-7 red chilies or ( according to your taste).
• 1/2 tsp turmeric powder.
• 1 tsp sambar powder.
• 3-5 gm jaggery.
• 1 tomato chopped.
• 1/2 tsp ginger grated.
• Few chopped coriander leaves.
• Salt to taste.
• Tamarind (gooseberry size soaked in 1/4 cup hot water) or according to your taste.

For Seasoning : 1 tbsp coconut oil,1 tbsp mustard seeds,1 tsp minced garlic,pinch of hing (
asafoetida), few curry leaves, 2 whole red chilies.

• Wash the vegetables & cut in 2'' pieces.
• Peel the skin of the drumstick..

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1. First we need to make the sambar masala ...Let the smell of roasted spices waft your kitchen..
2. In a non-stick pan add 1 tsp coconut oil, grated coconut, sliced garlic & 1 sliced sambar onion /shallots saute on medium flame till light brown.
3. When it's light brown add the coriander seeds. 4-5 curry leaves &saute for another 2-3 mins..

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1. Add the cinnamon, javitri, 1 sliced green chilly saute for another 2-3 mins.
2. Add the pepper corns, jeera / cumin seeds, methi seeds...

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• Saute till the coconut is golden brown off the flame, add the red chilies & continue stirring (as the pan is hot) for 1-2 mins...

• Add the turmeric powder & sambar powder & continue stirring till it cools.
• Once it cools grind to a fine paste...

• Wash the dal & pressure cook  the dal with enough water for 3-4 whistles or till  it's over  cooked. 
• After the pressure settles down open the cooker lid mash the dal well, add the vegetables that is chopped tomato, raw banana,velarikka ( Indian cucumber),carrot, sambar onion / shallots,green chilly,ginger,few coriander leaves, salt to taste & pressure cook to 2-3 whistles.

• When pressure cools open the lid add the drumstick, lady's finger, tamarind juice( add tamarind juice according to your taste ), jaggery & when it boils....

• Add the ground masala & the masala water ( do not make it watery) & allow to boil till the gravy is thick ( not very thick).
• Mean while heat 1 tbsp coconut oil in another pan add the mustard seeds once it stops crackling add the minced garlic. hing, curry leaves & whole red chilies saute for 1-2 mins...
• Pour the tempering to sambar mix properly & simmer on low flame for 5 mins off the flame. 
• Add few chopped coriander leaves...Keep covered ...Let the flavor set...

  

• Mix the curry well before serving.....Enjoy the onam /vishu sadya :)