Varutharacha Sambar
Kerala style sambar with freshly ground spices and roasted coconut
Ingredients
- ¾ cup toor dal
- ¼ cup turmeric powder
- ½ tbsp coconut oil
- 3 tsp tamarind paste / lime sized tamarind
- ¼ tsp turmeric powder
- Salt to taste
Vegetables
- 2 drumstick cut into 3" pieces
- 1 small potato cut into big cubes
- 1 small carrot cut into big cubes
- ½ cup pumpkin / mathanga cut into big cubes
- ½ cup ashgourd / kumbalanga cut into big cubes
- 10 lady's finger / vendakka / bhindi
- 15 shallots
- 2 small brinjals quartered
For the ground masala
- ½ tbsp coconut oil
- 4 small onions / shallots
- ½ cup grated coconut
- 7-8 dry red chillies
- ⅛ tsp asafoetida / hing
- 1 ½ tbsp coriander seeds / malli
- 1 ½ tsp chana dal / kadala parippu
- ¼ tsp fenugreek seeds / methi / vendhayam / uluva
- Few curry leaves
To temper
- ½ tbsp coconut oil
- ½ tsp ghee
- 1 ½ tsp mustard seeds
- 3 dry red chillies
- 1 sprig curry leaves
Instructions
- Pressure cook the toor dal with turmeric powder and 1 1/2 cup water for 3 whistles. Mash the dal and keep aside.
- Soak the tamarind in 1/2 cup hot water and extract the pulp.
- Pressure cook the vegetables except small onions, lady's finger and brinjal for 1 whistle or until cooked.
- Heat oil and add all the ingredients for the masala and fry in low flame till the spices are slightly roasted and coconut has turned light golden. Cool and grind to a smooth paste adding little water.
- Heat a large pot and add coconut oil. Add the shallots, lady's finger, brinjal and fry for 3-4 minutes. Then add the tamarind extract, salt and cook till the raw smell goes.
- Add the remaining cooked vegetables, ground coconut-spice paste, mashed dal, salt and water as required. Mix well and bring to boil. Simmer for 5-6 minutes.
- In a small pan, heat coconut oil, ghee and add mustard seeds, red chillies and curry leaves. Pour over the sambar. Cover with a lid for at least 20-30 minutes before serving.