Onam Special Sambar | ഓണം സ്പെഷ്യൽ സാമ്പാർ |

Onam Special Sambar Recipe | Authentic Kerala Sambar | Perfect for Onam Sadya!
Learn how to make Onam Festival Special Sambar, a traditional and authentic Kerala Sambar perfect for Onam Sadya! Follow this step-by-step guide to prepare a flavorful sambar with a homemade spice paste, fresh vegetables, and a perfect blend of spices. Enjoy the taste of Onam right at your home
Onam Festival Special Sambar Recipe
Ingredients:
1. For the Dal:
Toor dal - 1/2 cup
Turmeric powder - 3/4 tsp
Coconut oil - 1 tsp
2. For the Tamarind water:
Tamarind - 1 lemon-sized piece, soaked in 1/2 cup hot water
3. For the Spice Paste:
Coconut oil - 1 tbsp
Asafoetida - 1 inch piece
Coriander seeds - 1 1/2 tbsp
Fenugreek - 1 tsp
Urad dal - 1 tsp
Channa dal (split) - 1 tsp
Red chilies - 12
Cumin seeds - 1/2 tsp
Grated coconut - 4 tbsp
Curry leaves - 1 stalk
4. For the Vegetables:
Raw banana - 1/2, cut lengthwise
Potato - 1, cut into small pieces
Tomatoes - 2, chopped
Shallots - 1/2 cup, halved
Drumsticks - 2, cut into 1 1/2-inch pieces
5. For the Sambar:
Water - 2 cups
Turmeric powder - 1/2 tsp
Salt - 1 tsp (adjust as needed)
Pepper powder - 1 tsp
Coriander leaves - 1/4 cup, chopped
Jaggery powder - 1 tbsp
6. For Tempering:
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Shallots - 6, chopped
Curry leaves - a handful
Vattal mulagu (dry chili) - 4, cut in half
Step-by-Step Instructions:
1. Cook the Dal:
Wash and clean the toor dal thoroughly. In a pressure cooker, add the toor dal, enough water, 3/4 tsp of turmeric powder, and 1 tsp of coconut oil. Cover and cook until 2 whistles. Set aside.
2. Prepare the Tamarind water:
Soak the tamarind in 1/2 cup of hot water, set aside, and let it soften.
3. Roast Asafoetida:
Heat a pan with 1 tbsp of coconut oil and roast the asafoetida until fragrant. Set aside.
4. Prepare the Spice Paste :
In the same pan, roast the coriander seeds for 2 minutes. Add fenugreek, urad dal, and channa dal. Stir for 1 minute. Add red chilies, cumin seeds, grated coconut, 6 shallots and curry leaves. Sauté until golden brown. Turn off the flame and Let it cool, then grind this mixture with roasted asafoetida and water as needed into a smooth paste. Set aside.
5. Cook the Vegetables:
In a deep pan, bring 2 cups of water, 1/2 tsp of turmeric powder, and 1 tsp salt to a boil. Add raw banana, potato, tomatoes, shallots, and drumsticks. Cook until the vegetables are done.
6. Add Tamarind and Dal:
Squeeze the soaked tamarind, strain the juice, and add it to the vegetables. Boil for 2 minutes. Add the cooked dal and boil for another minute.
7. Add Spice Paste and Seasonings:
Add the prepared spice paste, pepper powder, and additional salt if needed. Boil well. Add coriander leaves and jaggery powder. Boil for 1 more minute and turn off the heat.
8. Tempering:
In a small pan, heat 1 tbsp of coconut oil. Splutter mustard seeds, then add shallots, curry leaves, and vattal mulagu. Sauté until golden. Pour this tempering over the sambar.
9. Serve:
The Onam Festival Special Sambar is ready to be served hot with rice or other traditional Onam dishes.
Onam Special Sambar | ഓണം സ്പെഷ്യൽ സാമ്പാർ | #Sambar #cookingathome-287 #Foodvlog #Food #FoodYT
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