Varutharacha Sambar – South Indian Vegetable and Lentil Potage

Varutharacha Sambar – South Indian Vegetable and Lentil Potage

Sambar is a South Indian Lentil and Vegetable Potage of sorts. It is the quintessential everyday accompaniment to idlis, vadas, dosas, or rice. Pigeon peas (Tur Dhal) make the base of this curry alongside a medley of vegetables and tamarind pulp. A special ‘Sambar Masala Spice Mixture’, gives the dish its distinct aroma. This version ( Varutharacha Sambar)  also incorporates grated fresh coconut ( along with the spices) that has been dry roasted till golden and then ground to a paste.

Scroll down for the Video and Recipe.

Varutharacha Sambar – South Indian Vegetable and Lentil Potage

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Watch the Video or click to read Complete Recipe – Below. 

 

How to make Kerala Varutharacha Sambar – STEP WISE IMAGES

Ingredients:

• ½ cup tur dal ( pigeon peas)
• ½ tsp turmeric powder
• 1 large potato – peeled, cut into 6 large  chunky pieces
• 1 small carrot, peeled and cut  into  1½ ”  thick slices 
• 2 small eggplants, cut into four – vertically
• ¾ small plantain (raw) – skin scraped (not peeled), cut lengthwise, and then into elongated semi-circles
• 1 drumstick ( the vegetable folks 🙂 ), scraped (not peeled)
• ½ cup of cubed elephant yam
• ½ cup of cubed winter melon (ash gourd)
• 6-7 shallots, peeled left whole
• 4-5 ladies fingers (okra), cut into 1½ ” pieces
• 1 large tomato, chopped
• 3 – 5 small green chillies, slit through the middle and seeds removed
• a small handful of fresh curry leaves
• 1 lime sized ball of tamarind pulp soaked in hot water for 20 minutes
• 3 Tbsp coconut oil or oil of choice
• salt to taste
• fresh coriander leaves for garnish

For the special roasted Varutharacha Sambar Masala powder:

• ¾ cup loosely packed fresh grated coconut
• 1 ¾ Tbsp whole coriander seeds
• 1 Tbsp urad dal (black gram dal)
• 1 Tbsp chana dal ( bengal gram dal)
• 5 long dried red chilli – the milder variety
• ¹/8 tsp fenugreek seeds
• 1 small piece Asafoetida ( crushed using mortar and pestle) 

For tempering:

• 1- 2 dried red chillies
• ¼ tsp fenugreek seeds
• a few curry leaves

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