Coconut Sambar Recipe

Coconut sambar is a simple, delicious and comforting sambar made with cooked dal, mixed vegetables, fresh coconut paste and aromatic spices. The addition of coconut gives sambar a soft texture, rich taste and light sweetness. This sambar goes well with lunch items like idli, dosai, pongal, medu vadai or can be served for lunch with hot rice, fried potatoes and appalam.

Sambar Coconut

This is a sambar recipe that I make occasionally. A bit different because of the addition of coconut in it. The taste is very delicious and this is a kind of thick sambar recipe and goes great with rice, idli, dosa or whatever you want to call it.

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What I really love about this recipe is how simple and flexible it is. I can use whatever vegetables I have in the pantry, with a hint of coconut sweetness and turn sambar into a flavorful, filling and satisfying meal. Sambar is a staple dish and I make it at least two or three times a week. This is a dish I keep coming back to again, again and again. Whether for breakfast, lunch or dinner, this coconut sambar is always a hit!

About Coconut Sambar

Sambar is one of the most loved and traditional recipes in South India, made with cooked lentils (dal), various vegetables and flavored with aromatic spices mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida.

Sambar is a versatile recipe that you can make with vegetables of your choice like drumstick, carrot, pumpkin, potato, okra, pumpkin, ash gourd or even onion sambar also tastes delicious.

This version of coconut sambar is very popular in South India, especially in Tamilnadu and Kerala. The basic ingredients are sambar, toor dal cooked until tender, then boiled with cooked vegetables, tamarind, and spice powder or sambar masala powder. To add a unique taste and rich texture to the base, coconut paste is added. It will then turn into a mildly spiced and creamy sambar. Vegetables added to sambar like carrots, beans, cucumber and okra add to its nutritious taste and texture, which makes this sambar even more healthy and flavorful.

This coconut sambar pairs well with idli, dosai, pongal, upma, medu vadai and rice, making it a versatile and comforting meal throughout the day.

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Udupi sambar : This is a popular Karnataka style sambar recipe made from freshly roasted species and coconut. The taste is balanced between sweet, spicy and tangy. Pairs perfectly with rice, idli, dosai and pongal.

Sambar lunch: Sambar tiffin is mostly made using moong dal, onions and vegetables. This is a lightly spiced sambar that goes well with tiffin dishes like idli,dosai, pongal and vadai.

Milagai killi potta sambar : This is a unique sambar made with just dry red chilies, green chilies, onions and tomatoes. No spice powder or sambar powder is used in this recipe.

Instant sambar without dal: This is one of the quick and easy sambar recipes that can be made in less than 10 minutes. This instant sambar is also known as bombay sambar or bombay chutney. Made from besan flour, onions, tomatoes, sambar powder and coriander leaves. It goes especially well with lunch items like idli and dosai.

Ingredients

Toor dal : Toor dal gives the sambar a thick and creamy texture. I have cooked and ground the toor dal to make the sambar base. You can also add toor and moong dal mixture.

Shallots and Tomatoes: Shallots/sambar onions give an authentic taste and a hint of sweetness to the sambar. Instead, you can also add regular large onions. Tomatoes are added for a tangy taste. Tomatoes and onions help form the base of the sambar.

green chilies: Green chilies add spice and spiciness to the sambar. You can even add dried red chilies while tempering.

Vegetables : I have added vegetables like potatoes, carrots, beans, cucumber, lady’s fingers to the sambar. The combination of vegetables is what makes sambar more nutritious and healthy.

Tamarind porridge: Add tamarind pulp or tamarind paste to balance the taste.

jaggery powder: Add a pinch of jaggery powder to balance the sour and spicy taste of the sambar.

Herbs and spices : I have added red chili powder, coriander powder, turmeric powder. It adds a warm aromatic taste and spices to the sambar. You can also replace it with store-bought or homemade sambar powder.

coconut : Grated coconut is mixed into a smooth paste. This coconut paste adds a thick and creamy texture to the sambar. It enhances the taste of regular sambar with a hint of tropical sweetness.

Spice : Tempering ingredients like mustard seeds, urad dal, cumin seeds, curry leaves and asafoetida are treated with oil and added to the sambar. It provides an authentic aroma and burst of flavor.

Coriander leaves : A handful of coriander leaves is added at the end to give it a fresh aroma and taste.

Phased Drawing

1) Take the ingredients.

2)Cook the toor dal in a pressure cooker for 4 whistles.

3) Mash a little and set aside.

4)take the coconut in a blender and puree it until smooth.

5) Set this aside.

6) Heat oil in a frying pan. Add the tempering agent and let it sizzle.

7)Add a pinch of asafoetida and let it sizzle.

8) Add sliced ​​onions and green chilies.

9) Saute briefly.

10)Add tomatoes and sauté for a minute.

11)Add vegetables and mix well.

12) Season with salt and sugar. You can add jaggery too, just a little.

13) Add spice powder.

15) Saute for 5 minutes.

16) Pour in the water and mix well.

17) Add tamarind juice and stir well.

18) Cover and cook over medium heat.

19)Add the boiled dal.

20) Mix well.

21)Add ground coconut.

22)Mix well and cook for a few more minutes on low heat.

23) Now the sambar is done.

24) Finally add the coriander leaves.

25) Serve.

Expert Tips

• Vegetables should be cooked soft and tender, not mushy.
• Add a pinch of turmeric powder and a teaspoon of oil while pressure cooking the dal.
• Use fresh grated coconut for rich taste and texture.
• Add tempering at the end of cooking.
• Add a spoonful of ghee while serving for a rich aroma.
• The flavor of the sambar deepens with time, so let it rest for 30 minutes before serving.

Storage & Serving

Store leftover sambar in an airtight container. Can be stored in the refrigerator for 3 to 5 days. Reheat gently on the stove or in a microwave oven. Add a little water to adjust the consistency.

Serve coconut sambar with hot piping idli, dosai, pongal or with hot rice along with potato fritters, yam fritters, vazhakkai fritters or fish fritters and appalam. Add a spoonful of ghee when serving with rice.

General Questions

Q. What other vegetables can I add to coconut sambar?

You can use various kinds of vegetables such as carrots, yellow pumpkin, ash pumpkin, back pumpkin, beans, okra, potatoes, spinach, radishes and many more. The recipe is so versatile that you can make sambar with whatever you have in your kitchen.

Q. Which dal is best for making sambar?

Traditionally sambar is made with toor dal. Some people may use moong dal or masoor dal to make sambar. Always use good quality, unpolished lentils for the best taste and texture.

Q. Can I add sambar masala powder?

Yes, you can add homemade or store-bought sambar masala powder instead of red chilies and coriander powder.

Q. Can I make sambar without tamarind?

Tamarind is added for its tangy taste. Instead, you can add an additional 1 tomato, or a spoonful of lemon juice.

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