Kerala Sambar
Makan Tengah Hari • Malaysia
How to Make Kerala Sambar (Traditional & Healthy Version)
Kerala Sambar is a beloved vegetarian dish, often enjoyed by Malaysia’s vibrant Indian community and embraced by Malaysians of all backgrounds. This nutritious lentil-based curry is rich in local vegetables and spices, reflecting Malaysia’s multicultural culinary tapestry. Sambar is known for its comforting, tangy, and mildly spicy flavor, making it a staple for lunch gatherings and family feasts across the country. In Malaysia, Kerala Sambar is often cooked with fresh local produce like brinjal (eggplant), carrot, and long beans, and sometimes enhanced with pandan leaves for aroma. The use of locally sourced dhal (lentils) and a medley of vegetables makes this dish both hearty and wholesome. Traditional Malaysian Kerala Sambar is typically served with steaming hot rice or thosai, making it an excellent choice for a nutritious lunch. Its aromatic blend of spices, tempered with curry leaves and mustard seeds, captures the essence of both South Indian heritage and Malaysian-style home cooking.
Bahan-bahan(untuk 1 medium bowl with rice)
- 1/2 cup Toor dhal (yellow lentils) (kacang dhal)
- 1 small Brinjal (eggplant) (diced)
- 1 medium Carrot (sliced)
- 50g Long beans (cut into 2-inch pieces)
- 1 medium Tomato (quartered)
- 1 small Onion (sliced)
- 1 piece Pandan leaf (tied in a knot) - pilihan
- 1 stalk Lemongrass (bruised) - pilihan
- 1 tablespoon Tamarind pulp (asam jawa, soaked in 1/4 cup water)
- 2 tablespoons Sambar powder (store-bought or homemade)
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 1 tablespoon Cooking oil (preferably canola or sunflower)
- 1/2 teaspoon Mustard seeds
- 1 Dried red chili (split) - pilihan
- 1 sprig Curry leaves (daun kari)
Arahan
- 1
Rinse toor dhal thoroughly. In a pot, add dhal, turmeric powder, and 1.5 cups water. Cook until soft (about 10 minutes). Mash slightly with the back of a spoon.
10 minutes
Soak dhal for 20 minutes prior to cooking for faster results.
- 2
Add brinjal, carrot, long beans, tomato, onion, pandan leaf, and lemongrass to the cooked dhal. Pour in another 1 cup of water. Simmer until vegetables are tender.
8 minutes
Cut vegetables uniformly for even cooking.
- 3
Mix tamarind pulp with 1/4 cup water and strain to extract juice. Add this to the pot along with salt and sambar powder. Stir well.
3 minutes
Adjust tamarind for desired tanginess.
- 4
Let the sambar simmer for 5 minutes, allowing flavors to blend. Remove pandan and lemongrass before serving.
5 minutes
Do not overcook to retain vegetable texture.
Kenapa hidangan ini sihat
This sambar is a low-calorie, nutrient-dense option, perfect for those who want a balanced meal without excess fat. The combination of lentils and vegetables delivers sustained energy, helps manage blood sugar, and supports gut health. By using minimal oil and a medley of fiber-rich local produce, Kerala Sambar fits seamlessly into weight loss and diabetic-friendly meal plans. It is also naturally free from dairy and can be made vegan.
Kerala Sambar is naturally high in plant-based protein from toor dhal, making it ideal for vegetarians. The variety of vegetables provides dietary fiber, vitamins A and C, potassium, and antioxidants. The use of turmeric and curry leaves offers anti-inflammatory properties, while low oil content keeps it heart-friendly. Tamarind adds natural vitamin C and aids digestion. This dish is low in saturated fat and cholesterol-free, making it suitable for most diets.
Petua
- 💡Tip 1: Use fresh pandan and lemongrass for authentic Malaysian aroma.
- 💡Tip 2: Add extra vegetables like okra or pumpkin for more nutrition.
- 💡Tip 3: Always temper with curry leaves and mustard seeds just before serving for best flavor.
Penyimpanan & hidangan
Store leftover sambar in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. The flavors often deepen after a day, making it even tastier.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 135.0 kcal |
