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Varutharacha Sambar Recipe

Varutharacha Sambar is a Kerala style sambar made with a mix of vegetables, dal along with roasted and grind lentils, spices and grated coconut. Varutharacha Sambar also known as Kerala Sambar is aromatic and flavorful making it perfect to pair up with rice. Learn to make Varutharacha Sambar with step by step pictures and video.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings2
AuthorSharmilee J

Ingredients

  • ½ cup toor dal
  • ¾ cup vegetables chopped I used drumstick, carrot and brinjal
  • a small lemon sized tamarind
  • 10 small onion
  • 1 medium sized tomato (chopped roughly)
  • a pinch turmeric powder
  • 2 teaspoon coriander leaves (finely chopped)
  • water as required
  • salt to taste

To roast and grind:

  • ½ cup fresh grated coconut
  • 3 teaspoon coriander seeds
  • 1.5 teaspoon chana dal
  • 1 teaspoon urad dal
  • ¼ teaspoon hing
  • 2 red chilies
  • ¼ teaspoon fenugreek seeds
  • a small sprig curry leaves
  • 5 small onion

To temper:

  • 2 teaspoon coconut oil
  • ½ teaspoon mustard seeds
  • 1 dry red chili
  • a small sprig curry leaves
  • a tiny pinch hing

Instructions

  • To begin with first rinse ½ cup toor dal well.
  • Add dal along with water, salt to taste and ¼ teaspoon turmeric powder to it. Water should be at least ½ inch above dal.
  • Add little water to pressure cooker. Keep the vessel inside the pressure cooker.
  • Close with lid. You can directly add to pressure cooker too.
  • Cover and pressure cook for 5 whistles.
  • Let pressure release by itself. Remove the vessel.
  • Mash dal well.
  • The consistency should be runny. Set aside.
  • Heat very little coconut oil. Dry roast 3 teaspoon coriander seeds, 1 and ½ teaspoon chana dal, 1 teaspoon urad dal, ¼ teaspoon hing, 2 nos red chillies, ¼ teaspoon fenugreek seeds
  • Roast in low flame till golden brown. Transfer to a bowl and set aside.
  • Then add ½ cup fresh grated coconut, a small sprig curry leaves, 5 small onion and hing. If you have solid hing use it, I used powdered hing.
  • Then roast till nicely browned.
  • Transfer to a bowl. Set aside.
  • Add little water and grind it to a fine paste. Set aside. Varutharacha paste is ready.
  • Add hot water to a small lemon sized ball of tamarind crush it well and set aside.
  • Heat 1 teaspoon coconut oil - Add 10 small onion,1 medium sized tomato and mix of vegetables.
  • Saute for few minutes until raw smell leaves and vegetables shrink a bit.
  • Add 2 cups water along with salt and ¼ teaspoon turmeric powder.
  • Let it start to boil.
  • Cook covered for few mins until the vegetables are cooked.
  • Check if the vegetables are cooked.If it is soft then they are cooked else cook for some more time.
  • Add cooked dal.
  • Add coconut paste.
  • Add tamarind water.
  • Mix it well. Let sambar cook in low flame. Add water if the consistency is too thick. Check and adjust salt.
  • Let it simmer for 5-7 minutes.
  • Meanwhile temper the items listed under 'to temper' : 2 teaspoon coconut oil, ½ teaspoon mustard seeds, 1 dry red chili, a small sprig curry leaves, a tiny pinch hing
  • Add  tadka to sambar. Garnish with 2 teaspoon coriander leaves and switch off.
  • Varutharacha Sambar ready. Serve with rice and curry of your choice.

Video

Notes

  • After the masala paste is added the sambar tends to thicken so adjust by adding water.
  • You can even add vegetables like brinjal, ashgourd, potato etc. But generally adding drumstick and carrot enhances the flavor of the sambar.
  • Cook vegetables according to the tenderness of the veggie.
  • Adding mixed vegetables gives a great taste to the sambar.
  • The sambar is slightly thick than our usual sambar.
  • You can use desiccated coconut as well when fresh coconut is not available. If grating is difficult, cut the coconut into smaller pieces, pulse it in mixer and  then use.
Nutrition Facts
Varutharacha Sambar Recipe
Amount Per Serving (75 g)
Calories 309 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 69mg3%
Potassium 290mg8%
Carbohydrates 41g14%
Fiber 14g58%
Sugar 3g3%
Protein 13g26%
Vitamin A 3620IU72%
Vitamin C 11mg13%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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