Varutharacha Sambar( Palakkad style)/ Veggie curry with Roasted coconut

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This is one of my favorite sambars. This is Kerala Varutharacha Sambar. Usually, this is a must on any special occasion. This sambar is had along with cooked rice but I love to have with idli or dosa.

Varutharacha Sambar

This is a Kerala style sambar with roasted coconut. The sambar has nice roasted coconut aroma with loads of vegetables. We roast all the spices as a whole and grind with coconut, then adding to the sambar unlike we add the spice powders in another curry.

How to make Kerala-style Sambar

Cook the toor dal in a pressure cooker till mushy. For ¼ cup dal, add 1 cup water. Roast all the ingredients to roast and grind till the coconut becomes golden. Grind it to smooth. Add vegetables and turmeric powder to the dal and cook until the vegetables are cooked. Add the tamarind extract. Once it starts to boil add the ground coconut mixture and ¾ cup water. Add the required salt. Once it boils, remove it from the flame. Temper mustard seeds and curry leaves in coconut oil and pour over the sambar. Mix and serve.

A short video to make Kerala-style sambar

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Can I make it in Instant pot?

Yes, you can make this in your Instant Pot. Cook toor dal in your Instant Pot for 12 minutes. For ¼ cup dal, add 1 cup water. Then follow other steps.

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Sambar

Recipe to make Varutharacha Sambar

Ingredients

Toor dal – 1/2 cup

Drumstick – 1 cut into small pieces

Potato – 1 cut into small cubes

Onion – 1/2 cup chopped

Tomato – 1 medium-sized chopped

Curry leaves – few

Turmeric powder – 1/2 tsp

Tamarind – a small lemon sized soaked in 1/2 cup water

Salt – as required

Coconut Oil – 2 tsp

Mustard seeds – 1/2 tsp

To roast and grind

Channa dal – 2 tbsp

Urad dal – 1 tbsp

Dry red chili – 1 or 2

Coriander seeds – 2 tbsp

Jeera seeds –  1 tsp

Methi seeds – few

Asafoetida – a generous pinch

Shallots – 1 or 2

Garlic pods – 2

Curry leaves – few

Coconut – 1/2 cup grated

Method

• Pressure cook toor dal till mushy.
• Roast all the ingredients under ‘ to roast and grind’ in 1 tsp of oil till the coconut turns golden brown.
• Grind it to a smooth paste and keep it aside.
• Add chopped veggies to the cooked dal along with the required water and turmeric powder.
• Cook till the veggies are done and add tamarind extract.
• When the raw smell of tamarind goes add the ground coconut paste and required salt.
• This curry gets thick when cools down, so add water accordingly.
• When it boils thoroughly remove from flame.
• Heat oil in a pan and add mustard seeds.
• When it crackles add curry leaves and add it to the sambar.
• Serve with rice, idli, or dosa.

Notes

1. You can add veggies of your choice.
2. Adjust spice according to your taste.
3. You can add any oil, but coconut oil is preferred.

5 from 9 votes

Varutharacha sambar

Author: Lathiya

This is one of my favorite sambars. This is Palakkad style( Kerala, India) sambar with roasted coconut. Usually, this is a must on any special occasion. This sambar is had along with cooked rice but I love to have with idli or dosa.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Total Time:40 minutes mins

Course: Side Dish

Cuisine: Indian

Keyword: Curry, Indian, sambar

Calories:

Ingredients

• 1/2 Cup Toor dal
• 1 Drumstick cut into small pieces
• 1 Potato cut into small cubes
• 1/2 Cup Onion chopped
• 1 Tomato chopped
• Curry leaves few
• 1/2 Tsp Turmeric powder
• Tamarind a small lemon sized soaked in 1/2 cup water
• Salt as required
• 2 Tsp Coconut Oil
• 1/2 Tsp Mustard seeds

To roast and grind

• 2 Tbsp Channa dal
• 1 Tbsp Urad dal
• 2 Dry red chili
• 2 tbsp Coriander seeds
• 1 Tsp Jeera seeds
• Methi seeds few
• Asafoetida a generous pinch
• 1 Shallots
• 2 Garlic pods
• Curry leaves few
• 1/2 Cup Coconut grated

Get ingredients with

Instructions

1. Pressure cook toor dal till mushy.
2. Roast all the ingredients under ‘ to roast and grind’ in 1 tsp of oil till the coconut turns golden brown.
3. Grind it to a smooth paste and keep aside.
4. Add chopped veggies to cooked dal along with required water and turmeric powder.
5. Cook till the veggies are done and add tamarind extract.
6. When the raw smell of tamarind goes add the ground coconut paste and required salt.
7. This curry gets thick when cools down, so add water accordingly.
8. When it boils thoroughly remove from flame.
9. Heat oil in a pan and add mustard seeds.
10. When it crackle add curry leaves and add it to the sambar.
11. Serve with rice, idli or dosa.

Video

Notes

• You can add veggies of your choice.
• Adjust spice according to your taste.
• You can add any oil, but coconut oil is preferred.

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