Varutharacha sambar
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.
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
Instructions
- 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 aside.
- Add chopped veggies to cooked dal along with 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 crackle add curry leaves and add it to the sambar.
- 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.