Varutharacha Sambar / Sambar with Roasted Coconut2014-09-05
- Yield : 1
- Servings : 5
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 20m
Traditional sambar recipe with roasted coconut and spices
Sambar is an integral part of kerala lunch menu.There are many sambar varities like sambar using sambar powder,instant sambar etc…But for festivals we used to make sambar with roasted coconut and spices.This is quite different from the usual sambars.The taste is so good.Rice,sambar and kondattam!! the combination is really superb!.I would like to share the sambar recipe with roasted coconut version.
1/2 kg of Vegetables(drumsitck,yam,ash gourd,carrots,beans,brinjal,okra etc…)
100 g of Dal
2 no of Tomato
1 no of Onion
1 cup of Tamarind juice(from a lemon sized tamarind)
1/4 spn. of Asofetida
2 cup of grated coconut(half of one coconut)
1 spn. of Turmeric powder
2 spn. of Red Chilly powder
1 1/2 spn. of Coriander powder
1/6 spn. of cumin powder(Optional)
1/8 spn. of Fenugreek powder
3 no of Finely chopped small onion(Shallots)
1 spn. of Oil
1 spn. of Mustard seeds
1 spn. of Cumin seeds(optional)
1/4 spn. of fenugreek seeds
4 no of Red chilly
2 springs of Curry leaves
Salt as required
Wash and cut the vegetables in to medium 3 inch pieces
Pressure cook dal along chopped tomato,onion,1/4 spn. of turmeric powder and salt.
When daal is done,add vegetables(except drumstick,brinjal and okra) cook without adding whistle.
Meantime heat 1 spoon of oil in a kadai.Add grated coconut,4 no of shallots,curry leaves and fry well.
When it starts to turn brown, add 1/4 spn. of turmeric powder,coriander powder, chilly powder, asafoetida and fenugreek powder.Fry for 1-2 minute in low flame.
Allow to cool.Grind the mix with 1 cup of water to smooth fine paste.
When the vegetable are half cooked, add brinjal,drumstick tamarind juice and salt.Cook for 2-3 minute.
Same time heat 2 soon of oil in a pan.Add chopped okra.Fry for 2-3 minute in low flame.Keep aside.
Add ground coconut mix and fried okra.Cover lid and cook for 5 minute in low flame.Stir often.
Heat oil in a pan.Splutter mustard seeds,fenugreek seeds,cumin seeds(optional),red chilli and curry leaves.
Add this seasoning to the curry.Add salt if needed.Cover the lid and turn off flame.
Serve sambar after 5 minute.