Name: Kerala Style Varutharacha Sambar Recipe - Tangy Coconut Sambar Recipe Made Simple
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Cuisine: Kerala Recipes
Ingredients: 1/2 cup Arhar dal (Split Toor Dal); 2 Potato (Aloo) - peel the skin and cut into large cubes; 1 Drumstick - cut into 2 inch pieces; 2 cups Vellai Poosanikai (Ash gourd/White Pumpkin) - cut into medium sized cubes; 2 Carrots (Gajjar) - cubed; 6 Bhindi (Lady Finger/Okra) - cut into 1 and ½ inch pieces; 1 Tomato - diced; 10 Shallots - whole or cut into half; 1-1/2 cup Tamarind Water; 1 teaspoon Turmeric powder (Haldi); 2 Green Chillies - slit lengthwise; 1 sprig Curry leaves; 5 sprig Coriander (Dhania) Leaves - freshly chopped; Salt - to taste; 1/2 cup Fresh coconut - grated; 3 teaspoon Coriander (Dhania) Seeds; 4 Dry Red Chillies; 1 teaspoon Black Urad Dal (Split); 1 teaspoon Chana dal (Bengal Gram Dal); 1/4 teaspoon Methi Seeds (Fenugreek Seeds); 1/4 teaspoon Asafoetida (hing); 1 Curry leaves - few; 1 teaspoon Coconut Oil; 2 teaspoons Coconut Oil; 1/2 teaspoon Mustard seeds; 2 Shallots - finely sliced (optional); 2 Dry Red Chillies; 1 sprig Curry leaves

Ingredients

1/2 cup Arhar dal (Split Toor Dal)
2 Potato (Aloo) - peel the skin and cut into large cubes
1 Drumstick - cut into 2 inch pieces
2 cups Vellai Poosanikai (Ash gourd/White Pumpkin) - cut into medium sized cubes
2 Carrots (Gajjar) - cubed
6 Bhindi (Lady Finger/Okra) - cut into 1 and ½ inch pieces
1 Tomato - diced
10 Shallots - whole or cut into half
1-1/2 cup Tamarind Water
1 teaspoon Turmeric powder (Haldi)
2 Green Chillies - slit lengthwise
1 sprig Curry leaves
5 sprig Coriander (Dhania) Leaves - freshly chopped
Salt - to taste
1/2 cup Fresh coconut - grated
3 teaspoon Coriander (Dhania) Seeds
4 Dry Red Chillies
1 teaspoon Black Urad Dal (Split)
1 teaspoon Chana dal (Bengal Gram Dal)
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
1/4 teaspoon Asafoetida (hing)
1 Curry leaves - few
1 teaspoon Coconut Oil
2 teaspoons Coconut Oil
1/2 teaspoon Mustard seeds
2 Shallots - finely sliced (optional)
2 Dry Red Chillies
1 sprig Curry leaves

Instructions

To begin making the Kerala Style Varutharacha Sambar formula, we will first prepare the artisanal Roasted Coconut Sambar dusting seasoning.toasty cooking oil in a heavy bottomed cooking vessel and toss in fenugreek seeds.

parched-fry till lightly browned.

toss in in the split urad dal and chana dal.

parched-fry until they turn golden brown.Once the dals turn brown toss in the asafoetida and cooking vessel-fry for a few seconds till aroma comes through.

Transfer this to a container and leave to cool.In the same cooking vessel, parched-fry the coriander seeds and parched red chillies.

parched-fry until till they give out a nice aroma and and the red chillies are lightly browned and roasted.

Now toss in in the curry leaves and grated coconut and cooking vessel-fry till the coconut turns brown (take care not to scorch the coconut).

Keep aside to cool.Once cooled grind all the fixings in a seasoning grinder until all the dals and spices are ground into a coarse dusting seasoning like texture.

You can optionally toss in some aqua to grind to a fine paste. Once the dusting seasoning is ready, the next step is to prepare the Varutharacha Sambar.In a pressure cooker toss in in the tamarind aqua, turmeric dusting seasoning, table salt and all the vegetables.

toss in a cup of aqua and parched-fry until you hear two whistles.

Turn off the toasty and allow the pressure to release naturally.In a large condiment dip cooking vessel, combine the lentils, the cooked vegetables in tamarind aqua and the sambar dusting seasoning.

swirl around to combine all the fixings well.

Check for the table salt and seasoning levels and adjust according to notes.

You can also adjust the consistency of the sambar by adding aqua if you like it thinner. Turn the toasty on medium and begin to bubble gently the Varutharacha Sambar for about 5 to 6 moments.

While the sambar is simmering, we will now get the seasoning ready. toasty coconut cooking oil in a small cooking vessel; toss in in the mustard seeds and allow it to crackle.toss in finely sliced pearl onions and saute until they turn soft and light brown in colour.toss in the parched red chillies and curry leaves and cooking vessel-fry for a few seconds until the red chillies are roasted.

This will take about 20 seconds.empty the seasoning over the simmering Varutharacha Sambar and accentuate with cut up coriander leaves.Turn off the toasty and keep the sambar covered for about 10 to 15 moments before you offer.offer Varutharacha Sambar along with Carrot and Beans Thoran, Steamed Rice and Elai Vadam for a weekday meal.Note:1.

Coconut cooking oil enhances the flavour of the curry and lifts it to a whole new level.

For health benefits, I tend to use a lesser quantity of coconut cooking oil in my making.

I avoided using coconut cooking oil while frying the spices and grated coconut for the ground mixture.

I only added it while preparing the seasoning/tempering.

Please feel free to toss in more if you like the notes.2.

Don’t limit your use of veggies to those I have mentioned in the formula.

You can toss in whichever vegetables are available in your refrigerator.

Kerala Style Varutharacha Sambar Recipe - Tangy Coconut Sambar Recipe Made Simple

10 Min Prep

30 Min Cook

3 Servings

High Protein Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Kerala Style Varutharacha Sambar Recipe - Tangy Coconut Sambar Recipe Made Simple

10 Min Prep

30 Min Cook

3 Servings

High Protein Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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