Sambar is a lentil based stew very popular in South India. Kerala Varutharacha Sambar is more or less similar to arachuvitta sambar except the way of preparation is slightly different. It is prepared with mixed vegetables and roasted coconut with spices. It goes well with both rice and idli, dosa. Today we will learn how to make Kerala Varutharacha Sambar following this easy recipe with step wise pictures.
|Varutharacha Sambar with cabbage thoran|
Soak tamarind in a cup of hot water. Extract the juice and discard the pulp.
Chop all the vegetable into medium size pieces. Vegetables I used for this sambar – 1 Carrot, few pieces of pumpkin and ash gourd, drumstick, 1 brinjal, 1 small potato, 4-5 pieces of raw plantain (vazhaikkai) and 1 tomato. If using lady’sfinger, fry it separately and add it to the sambar in the end when adding the ground masala.
Pressure cook dal with 1 cup of water and turmeric powder until soft. Mash it well.
Heat 2 tsp of oil, add bengal gram, urad dal, fenugreek seeds, when dal starts to change color, add coriander seeds, red chillies and hing. Saute for a few minutes and then add grated coconut, pearl onions and curry leaves. Saute until coconut turns light golden brown on low flame. After it cools, grind it to a smooth paste and keep it aside. Our sambar masala paste is ready.
Take a pressure cooker, add the cooked dal and all the vegetables except tomatoes along with little water. Pressure cook for 1 whistle. Alternatively, you can cook the vegetables separately and add to the dal, if you do not have a pressure cooker.
Once the pressure subsides, open the cooker, add the ground masala paste, chopped tomatoes and tamarind water. Simmer and cook on medium low flame for 15-20 minutes or until the raw smell of the tamarind goes. Keep stirring now and then, to prevent the dal from sticking to the bottom of the pan. You can adjust the consistency of the sambar by adding water as per your personal preferences. The sambar must not be too thick nor too thin.
Heat oil, add mustard seeds, when it splutters, add red chillies and curry leaves, saute for 2 seconds and pour it over the sambar.
Garnish with finely chopped coriander leaves and serve it with hot steamed rice.
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