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Goodmorning Sunshine!

Breakfast was idli/sambar. I had 3 idlis with sambar and chutney. My husband is from Palakkad in Kerala and Palakkadians are very good with idli/dosa, sambar and chutney.


The only problem I have with a spicy South Indian breakfast is, I can’t walk away without eating something loaded with sugar after that. Today was no exception. I had a snack size bar of Snickers and cup of coffee.


Here is my recipe for Shallot Sambar. It was passed down to me from my eldest sister-in-law who is *fabulous* cook.


Serves: 5-6

Place the following items in a pressure cooker with 1.5 cups of water for 3 whistles;

8-10 whole shallots

5 whole pods of garlic

2 split (lengthwise) green chillies

3/4 cup toor dal/yellow pigeon peas

1/2 tsp turmeric powder

2 large sliced tomatoes

The dal should become soft and well cooked, you can mash it a little.

Meanwhile take a lime sized ball of tamarind pulp and soak it in water.

Next, heat 2 tbsp coconut oil in different cooking vessel, and allow 3/4 tsp mustard seed to sputter followed by;

1/2 tsp cumin seeds

1/4 tsp peppercorns (slightly bruised)

2 dried red chilli, cut in half

1 split green chilli

4 chopped shallots

2 sprigs of curry leaves

Once the shallots have become translucent, add the following spice powders:

1.5 tbsp sambar powder*

1/2 tsp coriander powder

1/4 tsp chilli powder

Add the cooked dal to this. Mix well.

Next, add the previously soaked tamarind water and 1/2 tsp jaggery or brown sugar. Allow the sambar to boil for 5 minutes to incorporate the flavours. You can add more water, if you want to loosen the consistency. I like my sambar on the thicker side.

Once you get the required consistency, take off the stove and garnish with chopped coriander leaves.

Enjoy your sambar! πŸ˜€

*I use a shop-bought variety. Here’s a link on how to make the powder :


3 responses to “Sambar

  1. It’s basically a South Indian dal curry. I’ll try to send you a packet of Sambar powder when Basi comes down to visit us next time. Thanks for the comment!

  2. Pingback: Raw Mango Sambar. | tastyandhealthyrecipes·

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