14 Traditional Kerala Sadya Recipes for Beginners

3. Sambar

Sambar brings warmth and tang to the Sadya plate with lentils, tamarind, and a medley of vegetables. For a beginner-friendly version, cook toor dal until very soft, then add chopped vegetables such as carrots, drumstick, okra, and brinjal in staggered order so everything finishes at the same time. A basic sambar powder mix or a ready-made spice blend is a helpful shortcut for the first few attempts. Tamarind paste controls the sour note — add small amounts, taste, and adjust. The finishing tempering of mustard seeds, curry leaves, and dried red chili in oil ties the dish together. Don’t overboil vegetables — keep some bite so textures contrast with softer items like dal. If tamarind isn’t handy, a squeeze of tamarind concentrate or a touch of lemon can mimic acidity, though tamarind’s depth is unique. Sambar pairs with rice and parippu, and practicing it helps you understand layering flavors — cooking lentils, balancing sourness, and timing vegetables. It’s forgiving, stores well, and often tastes better the next day once flavors meld.