Kerala Style Sambar with Roasted Coconut and Spices
Drumstick - 1 no, cut 4 inch lengthwise
Lady`s finger - 5-6 nos, cut into 2" pieces
Potato, cubed large - 1
Toor Dal - 1 cup
Tomato - 1 medium, chopped
Sambar Onions / Shallots - 4 -5, peeled
Green Chilli - 2-3 slit,lengthwise
Tamarind - Gooseberry sized, extracted from soaking in a cup of hot water for 10 mins
Coriander Leaves for garnish
Salt to taste
Oil - 2 tsp
For the Sambar Podi:
Grated Coconut - 1 cup
Coriander Powder - 1 tsp
Red chilli Powder - 1 tsp
Dried red chillies - 3
Fenugreek seeds powder :1 tsp (I used 1/4 tsp of whole fenugreek, roasted and ground together)
Asafoetida a pinch
Curry leaves few
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida powder a pinch
Curry leaves - handful
Oil - 1 tbsp
How to make Varutharacha Sambar Recipe | Sambar with Fried Coconut Gravy and Spices:
Wash and pressure cook toor daal with water, turmeric powder for 3 whistle or till softly cooked. Mash well.
MW potatoes, drumsticks for 5 mins each.
Soak the tamarind in hot water and extract the pulp and keep it aside.
To make the Sambar Podi, heat oil and roast the grated coconut along with the ingredients mentioned under it. Grind to a smooth paste once it cools down.
In a non stick pan, heat oil, saute shallots, ladies finger, till it become transparent. Then add tomatoes, cover with lid and cook for couple of mins
Now add the tamarind juice along with salt. You can add the cooked drumstick and potatoes at this stage.
When the vegetables are getting cooked, add the dal. Enough water for the dal to get mixed well.
When the dal and vegetables starts boiling; add the ground coconut mix, cook it in medium flame till the dal thickens. Ensure your dal is not very thick either.
Heat oil in another small pan and splutter mustard seeds, fenugreek seeds, asafoetida and curry leaves and pour the tempering on to the sambar and mix properly. Add chopped coriander leaves.
Cook for 5 - 7 mins in simmer.
Serve with Rice.
This is part of the Onam Sadya Dishes