Varutharacha Sambar

Varutharacha Sambar is a classic Kerala-style lentil dish made with a freshly roasted coconut-spice paste and a mix of vegetables. It is hearty, wholesome, and full of flavor, and a star dish in the Onam Sadya.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Indian, Kerala, South Indian

Keyword: kerala sadya recipes, Onam Sadya Recipes, varutharacha sambar

Servings:

Calories: 277kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ Cup Toor Dal
4 Cups Mixed Vegetables (1 Carrot, 1 Tomato, 1 small Potato, 2 small Eggplants, 1 Drumstick, ½ Raw Banana, 10 Shallots, White Pumpkin, Green Beans)
Lemon Sized Tamarind Ball
1 Green Chili
½ Teaspoon Turmeric Powder Divided
1-2 Teaspoons Jaggery
2 Tablespoons Coriander Leaves
½ Teaspoon Coconut Oil
Salt to Taste

For Masala Paste

1.5 Tablespoons Coriander Seeds
¼ Teaspoon Fenugreek Seeds
½ Cup Fresh Grated Coconut
4-5 Dry Red Chillies
¼ Teaspoon Hing
½ Tablespoon Coconut Oil
Few Curry Leaves

For Seasoning

1 Tablespoon Coconut Oil
½ Teaspoon Mustard Seeds
1 Dry Red Chili
1-2 Sprig Curry Leaves

Instructions

Soak tamarind in hot water for about 15 minutes. Once it is soft and soaked, squeeze well to extract. Keep it aside until use.
Wash ½ cup of toor dal with plenty of water and rinse. Add 1.5 cups of water, turmeric powder and ½ teaspoon of coconut to the washed lentils. 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.
To prepare the masala paste, heat a pan with ½ tablespoon of coconut oil. Add coriander seeds and fenugreek seeds and roast them until they are browned. Add dry red chillies, a few curry leaves and hing to the roasted spices and give it a mix. Add grated fresh coconut.
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.
Add all the chopped vegetables to a large vessel. Add enough water to cover the vegetables. Add salt and turmeric powder and mix well. Cover the pot with a lid and let it cook until the vegetables are soft.
Make sure the vegetables are cooked and fork-tender.
Once the vegetables are cooked, add the cooked dal, ground coconut paste, tamarind extract, salt and jaggery to the pot. Mix well.
Adjust the consistency by adding more water. Add green chili and cilantro/coriander leaves and mix well.
Let the sambar boil for 5-10 minutes and remove it from the flame.
For the seasoning, heat a tablespoon of coconut oil in a small pan. Add mustard seeds, red chili and curry leaves. Let them splutter. Pour it over the simmered sambar and mix until combined. Serve hot with rice.

Video

Notes

Roast the spices on a medium-low flame and make sure not to burn them.

Varutharacha sambar is usually a little thicker than regular sambars. Adjust the water to get the right consistency.

Nutrition