Varutharacha Sambar -Thrissur Style Sadya Recipe

Ingredients (Serves 6 – 8)

1. Toor dal – 1/2 cup

2. Turmeric powder – 1/4 + 1/4 tsp

    Green chilies – 2, slit

    Pearl onions – 12 – 15, slit or 1/2 medium-sized onion, diced

    Potato – 2 small, cut into large cubes

    Drumstick – 1, cut into 2 ” pieces

    Winter melon / kumbalanga – 2 cups, cut into medium cubes

    Carrot – 2 small, cubed

    Tomato – 1 medium, cubed

3. Okra / vendakka – 5 – 6, cut into  1.5 ’’ pieces

4. Tamarind – Small lime-sized or to taste ( Soak the tamarind in 1/4 cup warm water and extract its juice)

5. Curry leaves – 1 sprig

6. Salt – To taste

7. Cilantro – To garnish

To roast and grind

8. Coconut oil – 1 tsp

9. Uluva / fenugreek seeds – 1/4 tsp

    Split urad dal / uzhunnu parippu – 1 tsp

    Chana dal / kadala parippu – 1 tsp

    Hing / asafoetida – 1/4 tsp

10. Coriander seeds – 3 – 4 tsp

    Dry red chillies – 4 – 5

    Pearl onions – 2 , slit

    Curry leaves – A few

    Grated coconut – 1/2 cup

For seasoning

11. Coconut oil -  2 – 3 tsp

12. Mustard seeds – 1/2 tsp

     Dry red chilies – 2 – 3

     Curry leaves – 1 sprig

Method

1. Heat 1 tsp oil in a skillet. Add 1/4 tsp uluva / fenugreek seeds. Saute until lightly browned and add 1 tsp split urad dal and 1 tsp chana dal. Saute until they turn golden. Add 1/4 tsp hing. Transfer them to a bowl. Now add 3 – 4 tsp coriander seeds and dry red chilies. Saute until they give out a nice aroma (mookkunna vare). Add 2 slit pearl onions, few curry leaves and 1/2 cup grated coconut. Saute until the coconut turns brown (take care not to burn them). Set aside to cool. Grind to a powder in a mixie. Then add a little water and grind to a fine paste.

 

2. Cook the toor dal / thuvaraparippu in a pressure cooker, adding enough water, for 1 whistle. When the pressure releases, open the cooker and add the veggies – potato, pearl onion/ onion, winter melon, carrot and tomato, turmeric powder – 1/4 tsp, enough water and salt. Pressure cook for 1 whistle. Meanwhile saute the okra pieces in little oil until their slime is gone. Open the cooker and add tamarind extract. Add the sauteed okra pieces and a few curry leaves. Bring to a boil.  Mix well. Add the ground coconut paste, 1/4 tsp turmeric powder and salt, if needed. Adjust the gravy according to your desired consistency. Cook for 5 – 6 minutes at low heat.

3. Heat coconut oil in a small pan.  Splutter mustard seeds and fry dry red chilies and some curry leaves. Pour over the prepared sambar. Garnish with cilantro. Close with a lid for at least 20 minutes before serving. Serve this delicious varutharacha sambar with rice / idli / dosa.

 

Recipe Coutesy – Preetha Jayesh

    We are really excited to be one of the winners of Treat to Eyes – Series 2 which was hosted by Rumana of Spice Ur Senses. Thanks a lot, Rumana.

Here’s the pic that got selected..