An aromatic and delicious sambar cooked with roasted coconut and spices, making the perfect partner for boiled rice, dosa, idli. This Palakkad style sambar is distinct from the ordinary variety, which is made with sambar powder.
Ingredients
Main Ingredients
- 3/4cuptoor dal
- 2 1/2cupwater
- 1/2tspturmeric powder
- 14pieceshallots
- 1sprigcurry leaves
- 2piecetomato
- 1piecelemon-sized tamarind
- 1tbspjaggery
For Roasting
- 6tbspgrated coconut
- 1 1/2tbspcoriander seeds
- 7piecedried red chili
- 1/2tbspurad dal
- 1/2tbspchana dal
- 1/4tspfenugreek seeds
- 1tsppeppercorn
- 1tspasafoetida
- 1sprigcurry leaves
- 4pieceKashmiri chili
- salt to taste
For Seasoning
- 1tbspcoconut oil
- 2piecedry red chili
- 1/2tspmustard seeds
- 6piecefenugreek seeds
- 1/4tspfennel seeds
- 1sprigcurry leaves
Nutrition (per serving)
Calories
202.0kcal (10.1%)
Protein
8.1g (16.2%)
Carbs
30.0g (10.91%)
Sugars
3.0g (6%)
Healthy Fat
0.7g
Unhealthy Fat
5.4g
% Daily Value based on a 2000 calorie diet
How to make Kerala style Varutharacha Sambar
Cooking the Dal
Pressure cook the toor dal with turmeric, water, 4 shallots, and curry leaves for 3-4 whistles until well cooked.
Open the cooker once the pressure settles.
Cooking the Vegetables
Add the remaining shallots, vegetables of your choice, and salt to the cooked dal.
Boil for 2 minutes.
Add tamarind juice and tomatoes, then fill the cooker halfway with water.
Cook for 4-5 minutes until the vegetables are perfectly cooked.
Add jaggery for extra taste.
Roasting and Grinding
Roast the grated coconut until golden brown.
Separately, roast coriander seeds, chana dal, peppercorns, fenugreek, dried red chili, Kashmiri chili, urad dal, and curry leaves with a little oil.
Mix all roasted ingredients and allow them to cool.
Grind the roasted ingredients into a fine paste with enough water.
Final Cooking
Add the ground paste to the vegetable mix, add water, and mix well.
Cook on medium flame until the desired consistency is reached.
Add chopped coriander leaves.
Seasoning
Heat a pan and add coconut oil.
Add mustard seeds and let them pop.
Add fenugreek, fennel seeds, dry chili, curry leaves, and asafoetida.
Pour this seasoning over the sambar.
Nutrition (per serving)
Nutrition (per serving)
Calories
202.0kcal (10.1%)
Protein
8.1g (16.2%)
Carbs
30.0g (10.91%)
Sugars
3.0g (6%)
Healthy Fat
0.7g
Unhealthy Fat
5.4g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the vegetables are not overcooked to maintain their texture.
Adjust the spice level by varying the number of chilies.
Add a small piece of jaggery , that will enhance the taste.
FAQS
What is the cooking process for Kerala style Varutharacha Sambar?
To make Kerala style Varutharacha Sambar, start by pressure cooking toor dal with turmeric, water, shallots, and curry leaves. Once cooked, add your choice of vegetables, tamarind juice, and tomatoes, then boil for a few minutes. Roast grated coconut and various spices separately, grind them into a paste, and mix with the cooked dal. Finally, season with mustard seeds and other spices for added flavor.
Is Kerala style Varutharacha Sambar suitable for vegan diets?
Yes, Kerala style Varutharacha Sambar is suitable for vegan diets as it is made primarily from plant-based ingredients like toor dal, vegetables, and spices. Just ensure that the jaggery used is vegan, as some jaggery may contain animal products.
What can I substitute for toor dal in Varutharacha Sambar?
If you don't have toor dal, you can substitute it with yellow split peas or red lentils. Keep in mind that the cooking time may vary slightly, so adjust accordingly to achieve the desired consistency.
How should I store leftover Varutharacha Sambar?
Leftover Varutharacha Sambar can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months. Just reheat thoroughly before serving.
What dishes pair well with Kerala style Varutharacha Sambar?
Kerala style Varutharacha Sambar pairs wonderfully with boiled rice, dosa, or idli. You can also serve it with appam or even as a side dish with chapati for a delightful meal.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia