Tuesday, April 14, 2015

Happy Vishu ~ Kerala Varutharacha Sambar / Sambar Made with Roasted and ground coconut

Hello Everyone. Wondering it had been a long break for Cook-Ezee Haa ?
Its been a while being active in blogging, I wouldn't want to be a blabbermouth on listing the reasons for myself missing in action. We had been too busy with too many activities going on.
I hope all of my fellow Keralites had a great Vishu this year. Though a bit late Wishing everyone a Very Happy Vishu and A beautiful Year ahead.

I'm going to do the post on Kerala Style Varutharacha Sambar which had been pending in my draft from a very long time. I have grown up relishing this Varutharacha Sambar and always had Sambar this way till I left Kerala after marriage. Many of you might know I'm from Kannur and we always make sambar by roasting coconut along with roasted coriander powder and other ingredients. My grandma makes great Sambar and I never saw her using any Sambar powder for making this typical Kerala Sambar. Neither me used any kind of Sambar powder till I left my hometown Kannur. I remember one my college friend telling me 'Your Sambar exactly tastes like the Kalyana(Marriage) Sadya Sambar Whenever I make it and bring it to college. This Sambar which I make is very popular within my family and friend's. Onam/Vishu or any festival, whatever we celebrate with our friend's group here, I'm assigned for making Sambar and Pradaman and rest of the dishes is taken care by rest of the sweet ladies in the group. So by now you can understand this is a very trust worthy recipe for Varutharacha Sambar. So let's walk along the recipe. Try them and let me know the results :)


  1. Toor Dal - 1 Cup
  2. Turmeric powder - 1/2 tsp
  3. Salt - 1 tsp + more as required
  4. Winter Melon/Kumbalanga - 1 Cup cubed medium size
  5. Mathanga/Yellow Pumpkin - 1 Cup cubed medium size
  6. Yam - 1/2 cup cubed medium size
  7. Carrot sliced - 2
  8. Onion Sliced very thin - 1 Med Size
  9. Drumstick - 2 cut lengthwise 
  10. Potato cut into cubes - 1 Medium(optional, I use it only if I run out of other veggies)
  11. Okra/Vendakka/Bhindi - 7 nos(cut lengthwise)
  12. Tomato Sliced - 2 medium
  13. Curry leaves - 2 sprigs
 To Dry Roast: -
  1. Freshly Grated Coconut - 1 Cup
  2. Roasted coriander powder - 2 tbsp
  3. Curry leaves - 2 Sprigs
  4. Fenugreek seeds - 1/4 tsp
  5. Dry Red Chilies - 3
For Tempering:-
  1. Coocnut Oil - 1 tbsp
  2. Dry Red Chilies - 3
  3. Curry Leaves a sprig
  4. Fenugreek seeds - 1/4 tsp(optional)
  5. Asefoetida powder -1/4 tsp

Preparation Method:-

Dry roast and grind:-
  • Heat up a Kadai/wok, keep in medium heat. Drizzle a tsp of coconut oil/oil, add curry leaves, dry red chilies, fenugreek seeds and saute for few seconds making sure they do not burn.
  • Add grated coconut and saute till coconut turn brown color making sure they don't turn into deep brown/black color and burn.
  • Add coriander powder and saute for a minute or two till it is well coated with roasted coconut. Take off the flame and let it cool down.
  • When the Roasted coconut mix reaches room temperature, grind them to a very smooth paste by adding water little by little. Set aside till the Dal-Vegetable mix is cooked enough.
Preparing the Sambar
  • Pressure cook the Toor Dal by adding salt and turmeric powder for two-three whistles. Take off the stove and let it cool down fully.
  • When the heat subsides, open the lid of the pressure cooker.
  • Add yam, drumstick, onion, carrot and potatoes to the cooked Dal. Stir well to mix in the Veggies and Dal.
  • Cover and cook in medium heat for around seven-ten minutes till Veggies are half cooked. Make sure to open the lid and stir one or two time to make sure Dal-veggies do not stick to the bottom of the pan.
  • Now add the second set of veggies(these veggies cook faster) - Okra/Venda/Lady's finger, Tomato, Pumpkin and winter melon. Stir gently to mix all the veggies together. Cover and cook for another five-seven minutes. Check for the salt and add if required.
  • Once the veggies are cooked enough, add the ground coconut and stir well. Add water if required depending on the thickness of gravy required.
  • Bring the gravy to boil. Simmer the heat to medium and let it boil for another two-three minutes so that the spices and veggies blend well. Check for the salt and adjust. Take off the stove
  • Heat up a small pan, pour cocnout oil. When the oil gets hot, add the mustard seeds. As they start to splutter, add currry leaves, dry red chilies, fenugreek seeds & some Asefoetida powder.  Switch off the stove and pour over the Sambar. Add some more curry leaves. Keep the curry covered till ready to serve.
  • Your Super delicious Sambar is ready to Serve with Boiled Rice or Idli or Dosa.
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