Varutharacha Sambar

Sambar is a normal vegetable curry in south India. It is one of the Onam Sadhya recipes. Usually it is made without adding any coconut. But here is a variation in it. Sambar with fried coconut gravy is really rich and tasty curry preparation.  

For making the coconut paste
  1. Coconut-1cup
  2. Turmeric powder-1/2tsp
  3. Chilly powder-1tsp
  4. Coriander powder-2tsp
  5. Fenugreek-1/4tsp
  6. Curry leaves-1string
  7. Salt-to taste
  8. Asafoetida-1 small piece
Ingredients for sambar:
  1. Toor daal-1cup
  2. Potato-1medium
  3. Drumstick-1
  4. Lady’s finger-5
  5. Raw banana-1small
  6. Green chilly-2
  7. shallots-7nos
  8. Tomato-1small
  9. Tamarind-a small lemon sized ball
For seasoning:
  1. Coconut oil-2tbsp
  2. Mustard seeds-1tsp
  3. Curry leves-2string
  4. Dry red chilly-2
  5. Shallots thinly sliced-2nos
  6. Fenugreek seeds-a pinch
  7. Asafoetida powder-a pinch
  8. Sambar powder-1tbsp
  • Soak the tamarind in water for few minutes and extract the pulp. Keep it aside.
  • Pressure cook toor daaal with enough more water, salt and turmeric powder for 3 whistles.
  • Now cook the daal again with all chopped vegetables except lady’s finger and tomatoes on a large pot along with 2 cups of more water.
  • Cook for about 15-20 minutes or until the vegetables are cooked well.
  • Add lady’s finger and tomatoes along with the tamarind pulp.
  • Meanwhile roast the grated coconuts in  a pan with little coconut oil in it.
  • When it becomes slightly crispy add turmeric powder, curry leaves, chilly powder, coriander powder, asafoetida and salt. Cook it in simmer mode for a minute (don't burn the powders).
  • Switch off the flame and allow to cool.
  • Grind it in to a fine paste in a blender.
  • Add it in to boiling vegetables. Cook and stir on medium flame till the gravy starts thickening.
  • Now season it with the ingredients under seasoning.
  • Mix the curry well before serving and serve along with steamed rice, idli or dosa.
Varutharacha Sambar Varutharacha Sambar Reviewed by fejnaem on 21:58 Rating: 5

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