Coconut Milk Sambar Recipe

Cooking Directions

• STEP 1.To make Coconut Milk Sambar, start by cooking toor dal (split pigeon peas) with water, turmeric powder, and salt until soft and mushy.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions, tomatoes, green chilies, and sauté until the onions turn translucent.
• STEP 4.Add sambar powder, turmeric powder, and salt. Mix well and cook for a minute.
• STEP 5.Add tamarind pulp, cooked dal, and water. Bring it to a boil and simmer for 10-15 minutes.
• STEP 6.Add chopped vegetables like drumsticks, carrots, beans, and cook until they are tender.
• STEP 7.Finally, add thick coconut milk and simmer for a few more minutes. Adjust the consistency and seasoning as per preference.
• STEP 8.Serve the Coconut Milk Sambar hot with steamed rice or idli. Garnish with fresh coriander leaves.
• STEP 9.Store any leftover sambar in an airtight container in the refrigerator. It can be reheated and enjoyed within 2-3 days.

Cooking Tips

• You can use a mix of vegetables like drumsticks, carrots, beans, brinjal, and pumpkin for added flavor and nutrition.
• Adjust the quantity of sambar powder and green chilies according to your spice preference.
• To enhance the flavor, you can temper the sambar with a tadka of mustard seeds, dried red chilies, and curry leaves.
• If you don't have tamarind pulp, you can substitute it with lemon juice for a tangy taste.
• For a vegan version, you can skip adding ghee or clarified butter while tempering the sambar.

Storage and Serving

• Coconut Milk Sambar tastes best when served hot with steamed rice or idli.
• You can also enjoy it with dosa, vada, or any other South Indian breakfast dish.
• Leftover sambar can be stored in an airtight container in the refrigerator for 2-3 days.
• Reheat the sambar on the stovetop or in the microwave before serving.
• Garnish with fresh coriander leaves for added freshness and flavor.