Onam Festival on 24th August 2018



Ingredients (Serves 10)

Bitter gourd (pavakkai) 1/2
Brinjal (egg plant) 1no
Drum Stick 1no
Ladies finger 4nos
Red chillies 4nos (split into2)
Sambar dal (Red gram dal) 1cup
Turmeric powder 1/2tsp
Curry leaves 1sprig
Water 3cup
Dried coriander seeds 2tbs
Tamarind size of a golf ball
Water 1cup
Red chilli powder 1tsp
Salt to taste
Curry leaves 1sprig
Asafoetida powder 1/4tsp
Grated molasses 1/4tsp
Coconut oil 2tbs
White gram dal 1/4tsp
Fenugreek 1/4tsp
Dried chilli 4nos
Coconut oil 1/2tsp
Coconut oil 2tsp
Mustard 1tsp
Dried chillies split into 2 2nos
Coriander leaves few


  1. Clean the vegetables and slice into long pieces.
  2. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
  3. Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.
  4. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
  5. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

More Info about Onam