Sambar(Palakkad Iyer Style)

Sambar is an all time favourite curry to south Indians, originally from Tamilnadu. It is rich with vegetables, dal and spices and is best to go with rice and Tamil breakfast dishes like idli, dosa, pongal etc. Though it is originally from Tamilnadu, it has a wide variety of recipes over different parts of South-India, of which Palakkad style , coconut paste sambar is famous. To make Palakkad style sambar in 9 simple steps using a pressure cooker, follow the recipe.

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Sambar(Palakkad Iyer Style)


6 Persons

35 minutes

Items List

Name Quantity Image
Okra 100 g
Indian Broad Bean 50 g
Pumpkin 100 g
Cucumber 100 g
Drumstick 100g
Tomato 1 medium
Tamarind paste 1 tb sp
Toor dal ¼ 150ml cup
Salt enough to taste
Turmeric ½ tea sp
Water 4 150ml cups
Scraped coconut 1 150 ml cup
Sambar powder 1/2tb sp
Curry leaves 6 leaves
Coriander leaveschopped 1 tb sp
Oil ½ tb sp
Mustard seed 1 tea sp
Dried red chilli 1 no
Asafoetida Powder ½ tsp


Stage 1

In a pressure cooker, take toor dal and pour 1 ½ cup of water, close with its lid and let it boil until the steam rushes out. Place the weight and wait for one whistle at high flame and 5 whistles in low flame. Let the pressure come down and open the cooker. Check if the dal is cooked (mushy).

Stage 2

To the cooked dal, add all the cut vegetables, tamarind paste, salt, turmeric, 2 cups of water and close the lid with weight on.

Stage 3

let it cook for one whistle at low flame. Keep it aside to let the pressure come down.

Stage 4

To a mixer jar, add scraped coconut, sambar powder and pour ½ cup water. Blend it to a smooth paste.

Stage 5

Add the coconut paste to the pressure cooker, stir it well.

Stage 6

Let it boil for 5minutes.

Stage 7

Add curry leaves, coriander leaves and asafoetida powder and boil for 1 more minute. Remove the cooker from the stove.

Stage 8

Heat a tadka pan, pour oil, pop mustard seeds, add dried red chilli (cut in small pieces) and let it fry for 30 seconds.

Stage 9

Pour the seasoning to sambar.

Healthy tasty flavour rich sambar ready.


  • Take the dilute dal stalk out and keep it aside to make rasam (if you are preparing a sadya)
  • Use coconut oil for tadka, which gives the actual taste of Palakkad style sambar
  • Indian broad bean is a seasonal vegetable and is optional
  • Dry roast coconut and sambar powder together in a fry pan until the raw smell of both goes away, if you doesn’t like the it.
  • Add asafoetida powder only if the sambar powder doesn’t contain it.
  • You may add any vegetable to the sambar
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