Kerala style varutharacha sambar

Name: Kerala style varutharacha sambar
Total time: 2700 s
Yield: 6 peoples
Cuisine: Indian
Ingredients: 1/2 cup yellow pigeon pea; 1/2 tsp turmeric powder; 1/2 cup shallots; 1 tomato chopped; 1 small lemon size tamarind; 2 tbsp salt; 2 tbsp chopped coriander leaves; 1 cup chopped vegetables; 1 tsp coconut oil; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1/2 tsp whole black pepper; 1/4 tsp Fenugreek seeds; 1 tsp fennel seeds; 1 tsp raw rice; 1 tbsp chana dal; 1/2 cup grated coconut; 5 dry red chillies; 5 dry kashmiri red chillies; 1 tbsp coconut oil; 1 tsp mustard seeds; 1 sting curry leaves; 1/4 tsp asafoetida

Muniswari.G @muniswari_0205

Chennai

#CA2025 This sambar is a must-have dish in many Onam Sadya feasts and special occasions in Kerala.Varutharacha Sambar is a traditional Kerala lentil-based side dish made with a freshly roasted and ground spice-coconut paste and loads of mixed vegetables. The word “Varutharacha” literally means “roasted and ground”. which perfectly describes the dish. This Kerala-style sambar is different from our regular sambar that uses sambar powder, this version gets its flavor from spices and coconut that are roasted until golden and ground into an aromatic paste.

Muniswari.G @muniswari_0205

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Ingredients

45 minutes

6 peoples

1/2 cupyellow pigeon pea
1/2 tspturmeric powder
1/2 cupshallots
1tomato chopped
1small lemon size tamarind
2 tbspsalt
2 tbspchopped coriander leaves
1 cupchopped vegetables
For sambar masala paste
1 tspcoconut oil
2 tbspcoriander seeds
1 tspcumin seeds
1 tspfennel seeds
1/2 tspwhole black pepper
1/4 tspFenugreek seeds
1 tspfennel seeds
1 tspraw rice
1 tbspchana dal
1/2 cupgrated coconut
5dry red chillies
5dry kashmiri red chillies
For seasoning
1 tbspcoconut oil
1 tspmustard seeds
1sting curry leaves
1/4 tspasafoetida

Saved

Steps

45 minutes

1

Soak tamarind in hot water for about 15 minutes. Once it is soft and soaked, squeeze well to extract. Keep it aside until use.
2

Wash ½ cup of toor dal with plenty of water and rinse. Add 1.5 cups of water Pressure cook it for 3-4 whistles. When the pressure is released naturally, open the lid and mash the dal until smooth. Keep it aside.
3

To prepare the masala paste, heat a pan with 1tsp of coconut oil. Add coriander seeds and fenugreek, cumin, fennel seeds, rice, pepper,Add dry red chillies roasted spices and give it a mix. Add grated fresh coconut.
4

Roast the coconut with other spices over a low heat until it is golden brown. Remove it from the flame and let it cool down a bit. Transfer the roasted spices-coconut mixture to a blender jar or mixie and grind it to a smooth paste using a little bit of water. Keep it aside until use.
5
6

Add all the chopped vegetables to a large vessel. Add enough water to cover the vegetables.Cover the pot with a lid and let it cook until the vegetables are soft.
7
8

Make sure the vegetables are cooked and fork-tender. Once the vegetables are cooked, add the cooked dal, ground coconut paste, tamarind extract, salt, turmeric powder to the pot. Mix well.
9

Adjust the consistency by adding more water.
10

Let the sambar boil for 5-10 minutes and remove it from the flame.
11

Add cilantro/coriander leaves and mix well.
12

For the seasoning, heat a tablespoon of coconut oil in a small pan. Add mustard seeds, asafoetida powder and curry leaves. Let them splutter. Pour it over the simmered sambar and mix until combined. Serve hot with rice.
13

Now ready to serve...

Tips

Roast the spices on a medium-low flame and make sure not to burn them.
Fresh coconut gives the best taste. Frozen coconut can be used if fresh coconut is not available, but thaw it completely before roasting.
If you are unsure about the tamarind quantity, start with a little and adjust accordingly.
Avoid using vegetables like cabbage and beetroot.
Mash the cooked dal well before adding it to the sambar for a smooth texture.