Saturday, September 13, 2014

Varutharacha Sambar Recipe | Onam Sadya Recipe

Varutharacha sambar is one of the Onam Sadya recipes. I already have my version of Sambar here. The dry roasted and ground masala gives a nice flavour to this sambar. Here we go for the step by step preparations:

Toor Dal(Sambar paruppu) - 1/2 cup 
Small Onion - 5 
Carrot -1 
Tomato -1 
Ladies finger - 2 
Potato - 1(small) 
Drumstick - 1 
Tamarind - small ball 
Turmeric powder - 1/2 tsp 
Salt - as required
To dry roast & grind:
Channa dal - 1 tsp 
Urad dal - 1 tsp 
Fenugreek seeds(Vendhayam) - 1/2 tsp 
Dry red chillies - 2 
Asafoetida - 1/4 tsp 
Coriander seeds - 1 tsp 
Curry leaves - few 
Coconut - 1 tblsp 
Small Onion - 4 
To Temper:  
Oil - 1 tsp 
Mustard seeds - 1 tsp 
Curry leaves - few 
Dry red chilli - 2 
1. In a pan roast the items under 'To dry roast and grind'. Dry roast the coconut, onion as the second batch and grind it smoothly. This is to make sure that dhals, dry red chillies are roasted and ground properly.
2. Grind the masala smoothly and keep it aside. Pressure cook the dhal with turmeric powder, salt and water. Once the pressure releases, mash the dhal and add the drumstick, potato, carrot and pressure cook for 1 more whistle. Also, soak the tamarind in water. 
3.  In a pan add some oil and saute the onion, tomato and ladies finger. Add the pressure cooked items to it and then the tamarind water. Also, add enough water for the sambar.
4. Then add the ground paste and allow the sambar to boil until the raw smell of the masala and tamarind leaves. Finally, temper the items under 'To Temper' and add it to the boiling sambar and switch off the flame.
Garnish it with coriander leaves and serve the hot sambar with steamed rice and ghee.

Points to remember:
  • Dry roasting and then grinding the masala gives a nice flavour to the sambar.
  • Since we are using coconut masala, the sambar thickens so add enough water.
Warm Regards,
Happy's Cook - Divya


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