Kerala Mixed Vegetable Curry ( Sambar )

Kerala Mixed Vegetable Curry ( Sambar )
  • Serves: 7 people
  • Prep Time: 30 Mins
  • Cooking: 40 Mins
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Sambar is a traditional Kerala curry which is so delicious with almost many vegetables.  Sambar is a lentil based stew very popular in South India. It is prepared with mixed vegetables and spices. It goes well with both rice and Idli, dosa.
.Sambar needs no introduction to those familiar with Indian cuisine, but for those who are not familiar with this recipe, let me briefly explain. Sambar is a type of south Indian dish that resembles a stew or chowder. It is normally mad with vegetables like carrot, potato, lady’s finger, beans etc makes the sambar yummy.  It is one of the most popular and must served dish on South Indian Marriage meals or on other festive occasions. Each and every state have their own variations in making and in taste. Sambar in Kerala differs a lot from Sambar made in other states, the main difference is the vegetables used.
This is one of the most preferred sambar in my family. So follow as it and you’ve sure to end up with a wonderfully tasting sambar…Enjoy!!



  1. Cook red gram/sambar paripp by adding salt and water in pressure cooker for 1 or 2 whistles.
  2. Cut carrot, beans, lady’s finger, snake gourd into length wise.
  4. Dice potato and cucumber.
  5. Cook the vegetables in that cooked red gram by adding onion, tomato, green chilly, little turmeric powder, salt, tamarind water and water for 2 whistles.
  6. Heat a curry vessel and pour 2 tbsp oil and put grated coconut, small onion, garlic, green chilly, curry leaves, fennel, fenugreek and sauté it until the coconut turns brownish color.
  7. Add chilly powder, coriander powder and turmeric powder while it turns brownish color.
  8. Grind the fried coconut in a mixer jar by adding little water.
  9. Pour this mixture into the cooked vegetables and stir well in medium temperature.
  10. Boil it for some time such that the vegetables and the grinded coconut will join. You can add needed amount of water to loosen the curry
  11. .
  12. Adjust the salt if needed.
  13. Heat a frying pan and sputter mustard, red chilly, and curry leaves in oil and pour it over the sambar and stir it.
  14. Heat it for a few minutes and remove from heat.

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