Sambar can be prepared in lot many ways. I usually prepare the Sambar without coconut. Ever since J returned from Kerala the last month, he couldn’t stop talking about this amazing Sambar he had, at a hotel. On enquiring, he was told that it is Varutharacha Sambar. I remember making this much before my marriage, under the guidnce of my maternal Grandmom. As I was making after such a long gap, I had to double check with my mother to see if I was on the right track. Pretty pleased with the results 🙂
- 1 cup Pigeon pea lentil (Toor dal)
- 1 - 1/2 teaspoons Tamarind paste
- to taste Salt
- 3 tablespoons Coriander leaves Chopped
- 1 teaspoon Jaggery Grated (Optional)
To be Roasted and Ground
- 1 cup Coconut Grated
- 10 - 12 chillies Dried red
- 4 tablespoons Coriander seeds
- a sprig Curry leaves
- 1/4 teaspoon Fenugreek powder
- 1/2 teaspoon Turmeric powder powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- a pinch Asafoetida
- 2 sprigs Curry leaves
- 5 shallots Sliced
- Heat a pan.
- Tip in the grated coconut, chillies, coriander seeds and curry leaves.
- Roast on low heat, stirring continuously till it turns light brown in colour.
- Add the fenugreek powder and turmeric powder and mix well.
- Continue roasting till it becomes dark brown.
- Switch off heat and allow the mixture to cool completely.
- Grind the mixture to a smooth fine paste with adequate water. Keep aside.
- Cook the lentils with adequate water, till just done.
- Tip in the vegetables and salt.
- Cover and cook till the vegetables are done. (If you prefer firm lentil in your sambar, you may cook the vegetables along with the lentils in one go.)
- Dilute the tamarind paste with water.
- Add it to the cooked lentil mixture. Mix well.
- Add the ground paste and mix well.
- Once the mixture comes to a boil, you may add the jaggery(if using).
- Allow to boil for a minute.
- Switch off heat.
- Heat oil in a pan.
- Add the mustard seeds.
- When they start to splutter, add the cumin seeds.
- When the cumin starts to splutter, add asafoetida.
- Tip in the sliced shallots, curry leaves and dried chillies.
- Saute till the shallots turn slightly brown.
- Pour over the Sambar.
- Sprinkle coriander leaves.
- Serve hot with Rice/Dosa or Idli.