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Kerala Style Sambar
A traditional Kerala‑style sambar packed with lentils, a medley of vegetables, tangy tamarind and a fragrant coconut‑oil tempering. Makes about 3 L, enough for 15 servings and perfect with dosa, idli, rice or any South Indian staple.
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Critical Success Points
- • Cooking the dal to proper softness using the correct whistle sequence
- • Simmering the vegetables for at least 25 minutes so they become tender
- • De‑sliming the okra by quick stir‑fry
- • Preparing the tempering on the lowest flame to avoid burning the spices
Safety Warnings
- • Handle the pressure cooker with care; release pressure naturally before opening
- • Hot oil can splatter during tempering – keep a lid nearby
- • Tamarind water is hot; avoid burns when mixing
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