Kerala Style Varutharacha Sambar Recipe by Muniswari.G
Cooking Instructions 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... 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. 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. 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. 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. 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 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. 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 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. 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. 9 Adjust the consistency by adding more water. 10 Let the sambar boil for 5-10 minutes and remove it from the flame. 10 Let the sambar boil for 5-10 minutes and remove it from the flame. 11 Add cilantro/coriander leaves and mix well. 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. 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... 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crab Rangoon Stuffed Hawaiian Rolls Lemon Turmeric Chicken Salad Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Roasted Turbot Stuffed with Fresh Herbs and Lemon Honey sriracha glazed salmon with quinoa salad Crab Rangoon Stuffed Hawaiian Rolls Lemon Turmeric Chicken Salad Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Roasted Turbot Stuffed with Fresh Herbs and Lemon Honey sriracha glazed salmon with quinoa salad Marble Ladoo Kerala style pulav Cabbage Cake(Kobi bhanole) Roasted Turbot Stuffed with Fresh Herbs and Lemon Grilled aubergine Sprouted Dosa with Green Chutney Full meal,with Rich Protins and veg Tacos al Pastor Recipe! Rice Onam Payasam Semaiya payasam Afghani egg curry Marble Ladoo Kerala style pulav Cabbage Cake(Kobi bhanole) Roasted Turbot Stuffed with Fresh Herbs and Lemon Grilled aubergine Sprouted Dosa with Green Chutney Full meal,with Rich Protins and veg Tacos al Pastor Recipe! Rice Onam Payasam Semaiya payasam Afghani egg curry