Varutharacha Sambar | Sambar With Roasted Coconut

Ingredientsfor 6 servings

• 1/2 cup Toor dal
• 2 Onion
• 2 Carrot
• 2 Raw banana
• 1 Drumstick
• 1 Brinjal
• 250 g Elephant yam
• 2 Potato
• 3 Tomato
• 4 Ladies finger
• 2 tbsp Coriander powder
• 1 tbsp Red chilli powder
• 3/4 tsp Turmeric powder
• Tamarind small gooseberry size
• 11/2 cup Coconut — grated
• 3 nos Dry Red Chillies
• 1/2 tsp Cumin seeds (Jeerakam)
• 1/2 tsp Fennel seeds (Perumjeerakam)
• 1 tsp Pepper corns
• Curry leaves, a few
• 1 tsp Mustard seeds
• 2 nos Dry red chillies
• Curry leaves, a few

Preparation

1. Step 1

   Pressure cook the dal in 1 1/2 cup water for four whistles.

2. Step 2

   Add all the veggies except drumstick, ladies finger and brinjal into the cooked dal. Add coriander powder, turmeric powder, chilly powder, salt and enough water. Cook for 2 whistles.

3. Step 3

   Heat a kadai and add all the ingredients for roasting coconut. Dry roast them till brown in colour. Set aside for cooling.

4. Step 4

   Warm the oil in a pan and cook brinjal and ladies finger for 4-5 minutes.

5. Step 5

   Add drumstick, roasted ladies finger and brinjal into sambar and cook it again for 5 more minutes.

6. Step 6

   Soak tamarind in 1/2 cup hot water.

7. Step 7

   Grind the roasted coconut mixture with little water to get a fine paste.

8. Step 8

   Add tamarind water and ground coconut into sambar and allow to boil once and turn off the heat.

9. Step 9

   Warm the oil in a pan, let the mustard seeds crackle, add dry red chillies, curry leaves and fry. Add the seasoning into sambar.

10. Step 10

    Varutharacha Sambar is ready to serve.