Kerala Style Varutharacha Sambar Recipe - Tangy Coconut Sambar Recipe
A high protein Kerala Recipes recipe with arhar dal (split toor dal), potato (aloo) - peel the skin and cut into large cubes, drumstick - cut into 2 inch. Ready in 40 min, serves 3.
Curated byAditya Nair🇮🇳
Instructions
38 steps- 1
To begin making the Kerala Style Varutharacha Sambar recipe, we will first prepare the Homemade Roasted Coconut Sambar Powder
turmeric powder (haldi)(1 teaspoon)fresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)teaspoons coconut oil(2) - 2
Heat oil in a heavy bottomed pan and add fenugreek seeds
coriander (dhania) seeds(3 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1/2 teaspoon) - 3
Roast till lightly browned
- 4
Add in the split urad dal and chana dal
black urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon) - 5
Roast until they turn golden brown
- 6
Once the dals turn brown add the asafoetida and fry for a few seconds till aroma comes through
asafoetida (hing)(1/4 teaspoon) - 7
Transfer this to a bowl and leave to cool
- 8
In the same pan, roast the coriander seeds and dry red chillies
green chillies - slit lengthwise(2)sprig coriander (dhania) leaves - freshly chopped(5)coriander (dhania) seeds(3 teaspoon)dry red chillies(4)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1/2 teaspoon)dry red chillies(2) - 9
Roast until till they give out a nice aroma and and the red chillies are lightly browned and roasted
green chillies - slit lengthwise(2)dry red chillies(4)dry red chillies(2) - 10
Now add in the curry leaves and grated coconut and fry till the coconut turns brown (take care not to burn the coconut)
sprig curry leaves(1)sprig coriander (dhania) leaves - freshly chopped(5)fresh coconut - grated(1/2 cup)curry leaves - few(1)coconut oil(1 teaspoon)teaspoons coconut oil(2)sprig curry leaves(1) - 11
Keep aside to cool
- 12
Once cooled grind all the ingredients in a spice grinder until all the dals and spices are ground into a coarse powder like texture
potato (aloo) - peel the skin and cut into large cubes(2)drumstick - cut into 2 inch(1 pieces)vellai poosanikai (ash gourd/white pumpkin) - cut into medium sized cubes(2 cups)bhindi (lady finger/okra) - cut into 1 and ½ inch(6 pieces)shallots - whole or cut into half(10)turmeric powder (haldi)(1 teaspoon) - 13
You can optionally add some water to grind to a fine paste
-/2 tamarind water(1 cup) - 14
Once the powder is ready, the next step is to prepare the Varutharacha Sambar
turmeric powder (haldi)(1 teaspoon) - 15
In a pressure cooker add in the tamarind water, turmeric powder, salt and all the vegetables
-/2 tamarind water(1 cup)turmeric powder (haldi)(1 teaspoon)salt - to taste - 16
Add a cup of water and cook until you hear two whistles
-/2 tamarind water(1 cup) - 17
Turn off the heat and allow the pressure to release naturally
- 18
In a large sauce pan, combine the lentils, the cooked vegetables in tamarind water and the sambar powder
potato (aloo) - peel the skin and cut into large cubes(2)-/2 tamarind water(1 cup)turmeric powder (haldi)(1 teaspoon) - 19
Stir to combine all the ingredients well
- 20
Check for the salt and spice levels and adjust according to taste
salt - to taste - 21
You can also adjust the consistency of the sambar by adding water if you like it thinner
-/2 tamarind water(1 cup) - 22
Turn the heat on medium and begin to simmer the Varutharacha Sambar for about 5 to 6 minutes
vellai poosanikai (ash gourd/white pumpkin) - cut into medium sized cubes(2 cups) - 23
While the sambar is simmering, we will now get the seasoning ready
- 24
Heat coconut oil in a small pan; add in the mustard seeds and allow it to crackle
fresh coconut - grated(1/2 cup)coriander (dhania) seeds(3 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)coconut oil(1 teaspoon)teaspoons coconut oil(2)mustard seeds(1/2 teaspoon) - 25
Add finely sliced pearl onions and saute until they turn soft and light brown in colour
shallots - finely sliced (optional)(2) - 26
Add the dry red chillies and curry leaves and fry for a few seconds until the red chillies are roasted
green chillies - slit lengthwise(2)sprig curry leaves(1)sprig coriander (dhania) leaves - freshly chopped(5)dry red chillies(4)curry leaves - few(1)dry red chillies(2)sprig curry leaves(1) - 27
This will take about 20 seconds
- 28
Pour the seasoning over the simmering Varutharacha Sambar and garnish with chopped coriander leaves
sprig curry leaves(1)sprig coriander (dhania) leaves - freshly chopped(5)coriander (dhania) seeds(3 teaspoon)curry leaves - few(1)sprig curry leaves(1) - 29
Turn off the heat and keep the sambar covered for about 10 to 15 minutes before you serve
- 30
Serve Varutharacha Sambar along with Carrot and Beans Thoran, Steamed Rice and Elai Vadam for a weekday meal
- 31
Note:1
- 32
Coconut oil enhances the flavour of the curry and lifts it to a whole new level
shallots - whole or cut into half(10)sprig curry leaves(1)fresh coconut - grated(1/2 cup)curry leaves - few(1)coconut oil(1 teaspoon)teaspoons coconut oil(2)sprig curry leaves(1) - 33
For health benefits, I tend to use a lesser quantity of coconut oil in my cooking
fresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)teaspoons coconut oil(2) - 34
I avoided using coconut oil while frying the spices and grated coconut for the ground mixture
fresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)teaspoons coconut oil(2) - 35
I only added it while preparing the seasoning/tempering
- 36
Please feel free to add more if you like the flavor
- 38
Don’t limit your use of veggies to those I have mentioned in the recipe
- 39
You can add whichever vegetables are available in your refrigerator
Rate this recipe
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Kerala Style Varutharacha Sambar Recipe - Tangy Coconut Sambar Recipe
A high protein Kerala Recipes recipe with arhar dal (split toor dal), potato (aloo) - peel the skin and cut into large cubes, drumstick - cut into 2 inch. Ready in 40 min, serves 3.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
38 steps- 1
To begin making the Kerala Style Varutharacha Sambar recipe, we will first prepare the Homemade Roasted Coconut Sambar Powder
turmeric powder (haldi)(1 teaspoon)fresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)teaspoons coconut oil(2) - 2
Heat oil in a heavy bottomed pan and add fenugreek seeds
coriander (dhania) seeds(3 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1/2 teaspoon) - 3
Roast till lightly browned
- 4
Add in the split urad dal and chana dal
black urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon) - 5
Roast until they turn golden brown
- 6
Once the dals turn brown add the asafoetida and fry for a few seconds till aroma comes through
asafoetida (hing)(1/4 teaspoon) - 7
Transfer this to a bowl and leave to cool
- 8
In the same pan, roast the coriander seeds and dry red chillies
green chillies - slit lengthwise(2)sprig coriander (dhania) leaves - freshly chopped(5)coriander (dhania) seeds(3 teaspoon)dry red chillies(4)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1/2 teaspoon)dry red chillies(2) - 9
Roast until till they give out a nice aroma and and the red chillies are lightly browned and roasted
green chillies - slit lengthwise(2)dry red chillies(4)dry red chillies(2) - 10
Now add in the curry leaves and grated coconut and fry till the coconut turns brown (take care not to burn the coconut)
sprig curry leaves(1)sprig coriander (dhania) leaves - freshly chopped(5)fresh coconut - grated(1/2 cup)curry leaves - few(1)coconut oil(1 teaspoon)teaspoons coconut oil(2)sprig curry leaves(1) - 11
Keep aside to cool
- 12
Once cooled grind all the ingredients in a spice grinder until all the dals and spices are ground into a coarse powder like texture
potato (aloo) - peel the skin and cut into large cubes(2)drumstick - cut into 2 inch(1 pieces)vellai poosanikai (ash gourd/white pumpkin) - cut into medium sized cubes(2 cups)bhindi (lady finger/okra) - cut into 1 and ½ inch(6 pieces)shallots - whole or cut into half(10)turmeric powder (haldi)(1 teaspoon) - 13
You can optionally add some water to grind to a fine paste
-/2 tamarind water(1 cup) - 14
Once the powder is ready, the next step is to prepare the Varutharacha Sambar
turmeric powder (haldi)(1 teaspoon) - 15
In a pressure cooker add in the tamarind water, turmeric powder, salt and all the vegetables
-/2 tamarind water(1 cup)turmeric powder (haldi)(1 teaspoon)salt - to taste - 16
Add a cup of water and cook until you hear two whistles
-/2 tamarind water(1 cup) - 17
Turn off the heat and allow the pressure to release naturally
- 18
In a large sauce pan, combine the lentils, the cooked vegetables in tamarind water and the sambar powder
potato (aloo) - peel the skin and cut into large cubes(2)-/2 tamarind water(1 cup)turmeric powder (haldi)(1 teaspoon) - 19
Stir to combine all the ingredients well
- 20
Check for the salt and spice levels and adjust according to taste
salt - to taste - 21
You can also adjust the consistency of the sambar by adding water if you like it thinner
-/2 tamarind water(1 cup) - 22
Turn the heat on medium and begin to simmer the Varutharacha Sambar for about 5 to 6 minutes
vellai poosanikai (ash gourd/white pumpkin) - cut into medium sized cubes(2 cups) - 23
While the sambar is simmering, we will now get the seasoning ready
- 24
Heat coconut oil in a small pan; add in the mustard seeds and allow it to crackle
fresh coconut - grated(1/2 cup)coriander (dhania) seeds(3 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)coconut oil(1 teaspoon)teaspoons coconut oil(2)mustard seeds(1/2 teaspoon) - 25
Add finely sliced pearl onions and saute until they turn soft and light brown in colour
shallots - finely sliced (optional)(2) - 26
Add the dry red chillies and curry leaves and fry for a few seconds until the red chillies are roasted
green chillies - slit lengthwise(2)sprig curry leaves(1)sprig coriander (dhania) leaves - freshly chopped(5)dry red chillies(4)curry leaves - few(1)dry red chillies(2)sprig curry leaves(1) - 27
This will take about 20 seconds
- 28
Pour the seasoning over the simmering Varutharacha Sambar and garnish with chopped coriander leaves
sprig curry leaves(1)sprig coriander (dhania) leaves - freshly chopped(5)coriander (dhania) seeds(3 teaspoon)curry leaves - few(1)sprig curry leaves(1) - 29
Turn off the heat and keep the sambar covered for about 10 to 15 minutes before you serve
- 30
Serve Varutharacha Sambar along with Carrot and Beans Thoran, Steamed Rice and Elai Vadam for a weekday meal
- 31
Note:1
- 32
Coconut oil enhances the flavour of the curry and lifts it to a whole new level
shallots - whole or cut into half(10)sprig curry leaves(1)fresh coconut - grated(1/2 cup)curry leaves - few(1)coconut oil(1 teaspoon)teaspoons coconut oil(2)sprig curry leaves(1) - 33
For health benefits, I tend to use a lesser quantity of coconut oil in my cooking
fresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)teaspoons coconut oil(2) - 34
I avoided using coconut oil while frying the spices and grated coconut for the ground mixture
fresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)teaspoons coconut oil(2) - 35
I only added it while preparing the seasoning/tempering
- 36
Please feel free to add more if you like the flavor
- 38
Don’t limit your use of veggies to those I have mentioned in the recipe
- 39
You can add whichever vegetables are available in your refrigerator
Rate this recipe
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