Coastal Karnataka Sambar
Coastal sambar with fresh coconut paste and tamarind. Distinctly different from Tamil sambar — sweeter, milder, coconut-rich.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Coconut — 100 g (chopped)
- Tomato — 2 piece (chopped)
- coriander powder — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
- onion — 2 piece (chopped)
- Toor Dal — 100 g
- Tamarind — 100 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- Mustard Seeds (Black) — 1 tsp (whole)
- Urad Dal — 1 tsp (whole)
- Curry Leaves — 8 piece (ground)
- Coconut Oil — 2 tbsp (whole)
Method
- Wash the toor dal well and pressure cook with enough water until soft. Mash the cooked dal lightly.
- Peel and chop the onion, and chop the tomato. Soak the tamarind in warm water for 10 minutes and squeeze out the pulp.
- Grate the coconut and grind it to a smooth paste with a little water, along with the coriander powder, red chilli powder and turmeric powder.
- In a pot, add the chopped onion, chopped tomato, tamarind pulp, salt and enough water. Bring to a boil and cook until the onion and tomato turn soft, about 8 to 10 minutes.
- Add the mashed dal and the ground coconut-spice paste to the pot and mix well.
- Simmer on medium-low heat, stirring occasionally, until the sambar thickens slightly and the raw smell of the coconut paste goes away, about 10 to 12 minutes.
- Heat the coconut oil in a small tempering pan. Add the mustard seeds and let them splutter, then add the urad dal and curry leaves and fry until light golden.
- Pour the tempering over the sambar and mix well.
- Garnish with chopped coriander leaves and serve hot with rice or idli-dosa.
Common questions
- What is ತಟೀಯ ಕರ್ನಾಟಕ ಸಾಂಭರ in English?
- ತಟೀಯ ಕರ್ನಾಟಕ ಸಾಂಭರ is written Coastal Karnataka Sambar in English.
- How many calories in one plate of Coastal Karnataka Sambar?
- 168 kcal per plate.
- How much cooking time?
- 40 min — 15 min prep, 25 min cooking.