When I was searching for some day to day recipes, I found this on Mythreyi’s blog. She has an amazing collection of Chettinad recipes in her blog – Chettinad Recipes. I have never prepared sambar with coconut as the main ingredient. And when I saw her recipe, I found it suitable for this theme. I didn’t exactly follow her recipe but I added grated coconut to my usual sambar recipe. For an authentic version, add red chilly powder instead of sambar powder. And add any vegetable.
The grated coconut added a nice little crunch to sambar. As I didn’t have any other vegetables that day, I made it completely coconut based. It tasted so nice with rice as well as dosas. My daughter loved it so much.
Recipe Adapted From Chettinad Recipes
Ingredients:
For Sambar:
Toor dhal(tuvaram paruppu)-1cup
Tomato-2
Small onion-10
Till oil-1tsp
Turmeric powder-1/2tsp
Grated Coconut-1/2 cup
Tamarind-a small lemon sized ball(prepare juice by soaking in water and filtering the water twice)
Coriander Leaves For Garnish
For Tempering:
Mustard seeds-1/2 tsp
Urad dhal-1/2 tsp
Methi seeds-1/4tsp
Asafoetida – 1/4tsp
Procedure :
Pressure cook dhal, tomatoes,turmeric powder and till oil.
Add small onions, sambhar powder and tamarind juice.
Add salt. Pressure cook for 2 whistles. Wait for 10 minutes before opening the cooker.
Now heat oil and splutter the ingredients for seasoning. Add it to sambhar along with grated coconut.
Garnish with coriander leaves.
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Chettinad Thengai Sambar
Ingredients
For Sambar
- Toor dhal-1cup tuvaram paruppu
- Tomato-2
- Small onion-10
- Till oil-1tsp
- Turmeric powder-1/2tsp
- Grated Coconut-1/2 cup
- in Tamarind-a small lemon sized ball prepare juice by soakingwater and filtering the water twice
- Coriander Leaves For Garnish
For Tempering
- Mustard seeds-1/2 tsp
- Urad dhal-1/2 tsp
- Methi seeds-1/4tsp
- Asafoetida – 1/4tsp
Instructions
Procedure
- Pressure cook dhal, tomatoes,turmeric powder and till oil.
- Add small onions, sambhar powder and tamarind juice.
- Add salt. Pressure cook for 2 whistles. Wait for 10 minutes before opening the cooker.
- Now heat oil and splutter the ingredients for seasoning. Add it to sambharalong with grated coconut.
- Garnish with coriander leaves.
Such a delicious and comforting bowl of sambar that is Gayathri. My mom always adds a little bit of dry grated coconut in sambar, using fresh coconut is a yummy idea.
I always add desiccated coconut to my sambar, but didn’t know it’s called chettinad sambar. Next time I’ll certainly try with fresh coconut.
I should bookmark the sambar , it seems interesting .
The moment I saw the word chettinad, I bookmarked this recipe. Love that cuisine and thanks for sharing.
Keralites also add coconut to sambar but not grated. This seems to be new. must be a good accompaniment for dosas.
Coconut sambhar looks very flavorful.
I always added coconut and cooked in sambhar but I have to try your version, it looks really yummy.
love the use of coconut here – perfect for today as the wind is howling outside!
This is a nice recipe. Seeing it for the first time. Will bookmark it
Though the regular arachevita sambar has coconut it in, I found that keralites add more coconut to their sambar, yet I didn’t find any difference and loved it so much…so I know this will be yum!