Varutharacha Sambar/ Lentil Based Stew with Roasted Coconut and Spices
- luvlittlehearts
- Feb 24, 2016
- 2 min read
Ingredients:
Toor dal- 1/2 cup Turmeric powder- 1/4 teaspoon Small Onion/peral onion- 6 big Tomatoes- 2 small Tamarind- small gooseberry size Red Pumpkin- 1/4 cup
Potatoes-1 cup Drumstick-1
Cauliflower-1 cup Carrot-1 small Brinjal- 3 small, 1/4 cup Salt- to taste Oil- 2 teaspoon To roast and grind: Chana dal- 1 teaspoon Fenugreek seeds- 1/4 teaspoon Coconut, grated- 1/4 cup Small onion, cut into pieces- 4 Dry red chillies- 5-6 Coriander seeds- 1 and 1/2 tablespoon Curry leaves- 1 strand Corinder leaves-1 tablespoon To temper: Oil- 3 teaspoon Mustard seeds- 1/2 teaspoon Dry red chillies-3 Curry leaves- 2 strand Asafetida- 1/4 teaspoon
Method: Pressure cook the toor dal with turmeric powder, 1 and 1/2 cups of water and allow to cook for 4 whistles. Once the pressure releases open and mash the dal; set aside. While the dal is cooking dry roast the chana dal and fenugreek seeds together with a drop of oil till golden color. Remove from the pan and allow to cool. In the same pan add the coconut, pearl onion, dry red chillies, coriander seeds, curry leaves and coriander leaves and dry roast them till the coconut starts to get golden color. Do not roast the coconut till dark brown color. Now transfer with chana dal and fenugreek seeds and allow to cool. Now transfer everything into a blender jar and blend well to make a fine powder. Then add some water and grind to make a fine paste; set aside. In a wide pan add two teaspoons of oil and on medium flame cook the cut pearl onion and then cook tomatoes for a minute and then add the vegetables and sauté for a minute. Now add some salt and enough water to submerge the vegetables and cover with a lid and cook till the vegetables are almost cooked. Now add the tamarind water and allow to cook for two to three minutes on medium flame to leave the raw smell. Add the cooked dal and mix well. Now add the ground coconut paste and add 2-3 cups of water to dilute the sambar. Add some coriander leaves and allow the sambar to boil. Meanwhile heat a small pan and splutter the mustard seeds and add the dry red chillies and curry leaves. Switch off the flame and add the asafetida on the hot oil and mix well. Now transfer the tempering over the sambar and mix well and allow to boil once and switch off the flame. Serve hot with rice, dosa, or idli.
Happy Cooking!
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