Kerala Style Varutharacha Sambar Recipe - Tangy Coconut Sambar Recipe

Step 1: To begin making the Kerala Style Varutharacha Sambar recipe, we will first prepare the Homemade Roasted Coconut Sambar Powder

Step 2: Heat oil in a heavy bottomed pan and add fenugreek seeds

Step 3: Roast till lightly browned

Step 4: Add in the split urad dal and chana dal

Step 5: Roast until they turn golden brown

Step 6: Once the dals turn brown add the asafoetida and fry for a few seconds till aroma comes through

Step 7: Transfer this to a bowl and leave to cool

Step 8: In the same pan, roast the coriander seeds and dry red chillies

Step 9: Roast until till they give out a nice aroma and  and the red chillies are lightly browned and roasted

Step 10: Now add in the curry leaves and grated coconut and fry till the coconut turns brown (take care not to burn the coconut)

Step 11: Keep aside to cool

Step 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

Step 13: You can optionally add some water to grind to a fine paste

Step 14: Once the powder is ready, the next step is to prepare the Varutharacha Sambar

Step 15: In a pressure cooker add in the tamarind water, turmeric powder, salt and all the vegetables

Step 16: Add a cup of water and cook until you hear two whistles

Step 17: Turn off the heat and allow the pressure to release naturally

Step 18: In a large sauce pan, combine the lentils, the cooked vegetables in tamarind water and the sambar powder

Step 19: Stir to combine all the ingredients well

Step 20: Check for the salt and spice levels and adjust according to taste

Step 21: You can also adjust the consistency of the sambar by adding water if you like it thinner

Step 22: Turn the heat on medium and begin to simmer the Varutharacha Sambar for about 5 to 6 minutes

Step 23: While the sambar is simmering, we will now get the seasoning ready

Step 24: Heat coconut oil in a small pan; add in the mustard seeds and allow it to crackle

Step 25: Add finely sliced pearl onions and saute until they turn soft and light brown in colour

Step 26: Add the dry red chillies and curry leaves and fry for a few seconds until the red chillies are roasted

Step 27: This will take about 20 seconds

Step 28: Pour the seasoning over the simmering Varutharacha Sambar and garnish with chopped coriander leaves

Step 29: Turn off the heat and keep the sambar covered for about 10 to 15 minutes before you serve

Step 30: Serve Varutharacha Sambar along with Carrot and Beans Thoran, Steamed Rice and Elai Vadam for a weekday meal

Step 31: Note:1

Step 32: Coconut oil enhances the flavour of the curry and lifts it to a whole new level

Step 33: For health benefits, I tend to use a lesser quantity of coconut oil in my cooking

Step 34: I avoided using coconut oil while frying the spices and grated coconut for the ground mixture

Step 35: I only added it while preparing the seasoning/tempering

Step 36: Please feel free to add more if you like the flavor

Step 37: 2

Step 38: Don’t limit your use of veggies to those I have mentioned in the recipe

Step 39: You can add whichever vegetables are available in your refrigerator