Diwali recipes

Tuesday, January 17, 2017

Varutharacha sambar recipe, Sambar with coconut

sambar-recipe-with-coconut
Sambar recipe prepared with fresh ground spices like coriander seeds, red chilli, methi seeds, coconut. The ingredients are roasted and ground and added to the sambar for a flavourful sambar. I am a big fan of varutharacha sambar (sambar with fresh ground spices). I actually am not a fan of everyday sambar I make and eat only if both rice and sambar are hot. Otherwise I settle for paruppu podi or some other podi and curd rice. But love this varutharacha sambar because first thing I love the procedure, process of making this sambar. Like coffee, I love to prepare sambar and want to cook the most flavourful sambar. Like some restaurants like Annalakshmi serves. Like the one in kalyana veedu (marriage menu). So when ever I have few veggies leftover, I make this mixed vegetable sambar with fresh ground masala. At times, save little veggies just to make sambar with fresh masala. Off late, I make this tiffin sambar with coconut and hooked to it. For sometime now, I want to prepare sambar with coconut for lunch and I tried. Since this one is for rice and I am not comfortable with the consistency of sambar prepared using pressure cooker, I adapted the recipe only a bit and changed to suit it for lunch. It was amazing and totally loved it. This is one of the highly recommended recipes in Rak’s Kitchen. So do try it out and thank me later!

sambar-with-coconut

Varutharacha sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins  |  Cook time: 25 mins   Serves: 4

Click here for cup measurements

Ingredients

Toor dal – 1/2 cup

Tamarind – 1/2 tbsp packed

Vegetables – 1 & 1/2 cups, Refer below*

Onion – 1

Tomato – 1

Green chilli – 2

Red chilli powder – 1/2 tsp

Turmeric – 1/4 tsp

Curry leaves – 1 sprig

Coriander leaves 1 sprig

Jaggery (optional)- 1 tsp

Asafoetida – 1/8 tsp

Salt – as needed

To temper


Oil – 2 tsp

Mustard – 1/2 tsp

Cumin seeds – 1/2 tsp

To roast and grind


Ghee – 1 tsp

Red chilli, dry - 5

Coriander seeds – 2 tsp

Methi seeds - 1/4 tsp

Urad dal – 1 tsp

Coconut, grated – 1/4 cup

Asafoetida – 1/4 tsp


*I used 1/2 drumstick, 1 small radish, 1/2 carrot, 6 broad beans, 6 cubes of yellow pumpkin, 2 brinjals

Step by step procedure

  1. Pressure cook 1/2 cup dal with 1 & 1/2 cups water for 4 whistles in medium flame. I keep tamarind also inside pressure cooker as shown in the picture. Mash the dal smoothly. Extract tamarind juice to make it in total 1 cup.
  2. step-1-sambar
  3. Mean while, cook the veggies with 3 cups water. I first boiled drumstick, radish, carrot, broad beans.
  4. step-2-sambar-recipe
  5. Heat kadai with ghee, roast first red chilli, coriander seeds, methi seeds, urad dal and asafoetida first until golden. In medium flame without burning it.
  6. step-3-sambar
  7. Add coconut lastly and fry till golden. Keep aside and cool it down.
  8. step-4-sambar
  9. Heat kadai with oil and temper with mustard, jeera. Add chopped onion and tomato, slit green chilli, together and fry for a minute. Add to the boiling veggies.
  10. step-5-sambar-recipe
  11. Once vegetables are cooked, add turmeric, red chilli powder, salt, curry leaves and tamarind juice.
  12. step-6-sambar-recipe
  13. I added brinjal and yellow pumpkin lastly as it cooks fast. Add asafoetida, cooked dal and adjust water consistency.
  14. step-7-sambar-recipe
  15. Now, grind the roasted ingredients with little water to a paste.
  16. step-8-sambar-recipe
  17. Add ground paste, jaggery if adding to the sambar and boil for 3-4 minutes and switch off the flame. Garnish with coriander leaves.
  18. step-9-sambar

Tips

  • Though I have used lots of veggies, the way I like, you can do this with just one of your available vegetable. So depending on the veggies, the water quantity in step 2 may differ.
  • Drumstick, radish, carrot, broad beans, potato needs precooking. Brinjal and yellow pumpkin does not need precooking.
  • You can skip the red chilli powder and green chilli if you find it as too many ingredients. but increase red chillies to balance it.
  • I add jaggery as I like it, but you can skip it too.
Serve with rice and a spicy curry. We had with vazhakkai curry.
varutharacha-sambar-recipe


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11 Stars(comments):

  1. Nice colour and photo clicks of step by step sambar preparation Raks.. Always my favorite arachuvitta sambar:) Will sure try your version of adding red chilly powder.

    ReplyDelete
    Replies
    1. Thank you :) Do try and let me know how it turned out to be :)

      Delete
  2. Replies
    1. Yes, once roasted, another raw. Both lends different flavour.

      Delete
  3. I wish to prepare yellow pumpkin sambar.Am not sure how it will be.I decided to try it and was searching for the recipe.I found your's.After checking this recipe i want to do it :) Will sure try this week and let you know how it tastes.

    ReplyDelete
    Replies
    1. Yes, yellow pumpkin is best choice for sambar. It is widely used in marriage menus too. Very flavourful and tasty:)

      Delete
  4. I tried this yesterday and it turned out super tasty and aromatic... 😋😋😋 followed the exact measurements and it turned out to be d perfect blend of flavors...

    ReplyDelete
    Replies
    1. Thank you so much for your prompt feedback :)

      Delete
  5. nice sambar...you mentioned one tomato but used many...what are the tomatoes you used? Are they cherry tomatoes?

    ReplyDelete
    Replies
    1. Yes they are cherry tomatoes, but if using regular tomatoes, use 1.

      Delete
  6. Looks Yummy? Your dishes are easy to prepare for lazy ladies like me. Thank you raks for your efforts.


    ReplyDelete

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