സാമ്പാർ | Kerala Sambar Recipe

Thanks for watching! ❤️ (Full recipe in the description below) Today I’m sharing the ultimate recipe for an authentic, aromatic Kerala Style Sambar! Made with Split Yellow Peas and a colorful mix of traditional vegetables, this recipe uses a special tempering technique to lock in that rich, restaurant-style flavor. It's the perfect companion for hot rice, idli, or dosa! 🍲✨ If you loved this video, please Like, Comment, and Subscribe to @henasfavorites for more of my favorite homemade recipes! ✨ --------------------------------------------------------- 🍲 FULL KERALA STYLE SAMBAR RECIPE --------------------------------------------------------- INGREDIENTS: Split Yellow Peas or Toor dal – ½ cup Shallots – 12 (plus 4 extra, chopped for tempering) Tomatoes – 2, chopped Ash gourd, cut into pieces – 1 cup Drumstick – 1, cut into pieces Ladies' finger (Okra)– 4, cut into pieces Coriander leaves – a small handful, chopped Coconut oil – 2 tbsp (for tempering) + 1 tbsp (for cooking dal) Mustard seeds – ¼ tsp Fenugreek seeds – ¼ tsp Turmeric powder – ½ tsp Kashmiri chilli powder – 2 tsp Coriander powder – 1 heaped tsp Asafoetida powder – 1 tsp (split: ½ tsp + ½ tsp) Fenugreek powder – 1 pinch Water – as required Salt – to taste --------------------------------------------------------- 🍳 METHOD: --------------------------------------------------------- STEP 1: COOK THE DAL & VEGETABLES 1. Wash the dal thoroughly under running water. Add it to a pressure cooker along with 4 cups of water and 1 tbsp of coconut oil. 2. Close the lid and cook on high heat for 4 whistles. Then, lower the heat to medium and let it cook for another 5–6 minutes before turning off the heat. Let the pressure release naturally. 3. Open the cooker and add the drumstick, tomatoes, ash gourd, and 12 whole shallots. Season with salt, ½ tsp turmeric powder, and the first ½ tsp of asafoetida powder. 4. Pour in 1 more cup of water, close the cooker, and cook on high heat for just 1 whistle. Open the cooker immediately after the pressure settles—the vegetables should be perfectly cooked but still retain their shape. STEP 2: THE SPICE TEMPERING 5. Heat a separate pan and add 2 tbsp of coconut oil. Once hot, splutter the mustard seeds and fenugreek seeds. 6. Add the 4 chopped shallots and sauté them beautifully until they turn golden brown. 7. Turn the heat to low, add the Kashmiri chilli powder and coriander powder, and sauté quickly for about 6 seconds just to release their aroma without burning them. 8. Carefully pour the cooked dal and vegetable mixture into this tempered spice pan and stir gently to combine. STEP 3: THE FINAL SIMMER 9. Add the remaining ½ tsp of asafoetida powder and a single pinch of fenugreek powder. 10. Taste and adjust the salt if needed. Toss in the freshly chopped coriander leaves and let the sambar simmer gently on medium heat for 10 minutes until the gravy thickens up beautifully. Your delicious, aromatic Kerala-style sambar is ready to serve! 🍽️ #SambarRecipe #KeralaSambar #KeralaSadya #HenasFavorites #EasyRecipes #AuthenticKeralaFood #VegetarianRecipes