Vegan Kerala Sambar Recipe | South Indian Lentil and Vegetable Stew

1 Mins read
Allergy Free Kerala Sambar Recipe

Welcome to the vibrant and aromatic world of South Indian cuisine with our Vegan Kerala Sambar recipe. This dish is a testament to the rich and diverse flavors of Kerala, where lentils, vegetables, and a symphony of spices come together to create a delectable stew.

Whether you’re a seasoned cook or an adventurous food lover, this vegan-friendly Sambar offers a tantalizing journey into the heart of South Indian culinary traditions. With every spoonful, you’ll experience the depth of flavors, the hearty combination of lentils and vegetables, and the unmistakable aroma of this regional favorite.

This Recipe is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • shellfish

Ingredients For Vegan Kerala Sambar

  1. For Dal –
  2. Toor Dal – 1 cup
  3. Turmeric powder – 1 Tsp
  4. Hing powder – ¼ Tsp
  5. Water – 2 cups
  6. For Masala –
  7. Coriander seeds – 1 TBSP
  8. Chana Dal – 1 TBSP
  9. Fenugreek seeds – ¼ Tsp
  10. Vegetable oil – 1 Tsp
  11. Red chili – Bedgi – 2-3
  12. Coconut – freshly grated – ¼ cup
  13. For Sambar –
  14. Water – 2 cups
  15. Tamarind paste – 1 TBSP
  16. Turmeric powder – 1 Tsp
  17. Mix vegetables – of your choice – 1 Cup
  18. Vegetable oil – 1 TBSP
  19. Mustard seeds – 2 TSP
  20. Hing – ¼ Tsp
  21. Curry leaves – 7-8

How To Make Vegan Kerela Sambar Recipe-

  1. Dal:

    1. In a pressure cooker, combine the washed toor dal, water, turmeric powder, and hing powder.
    2. Pressure cook for 3 whistles on medium heat.


    1. In a pan, heat vegetable oil and add coriander seeds, chana dal, fenugreek seeds, and whole red chilies.
    2. Roast for 2-3 minutes until they release their aroma.
    3. Remove the roasted masala from the pan and transfer it to a grinder jar.
    4. Add freshly grated coconut and ½ cup of water, then grind to a smooth paste.

    For Sambar:

    1. In a pot, add 2 cups of water, tamarind paste, and turmeric powder. Bring it to a boil.
    2. Add the mixed veggies, cover, and cook for 5-7 minutes.
    3. Add the cooked dal, ground masala, and salt to taste. Cover and cook for 10-12 minutes. Adjust the consistency with water if needed.


    1. In a separate pan, heat 1 TBSP of vegetable oil. Once hot, add mustard seeds, hing, and curry leaves.
    2. Add this tadka to the sambar, mix well, bring it to a boil, and serve hot.

    Enjoy your delicious sambar!

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