Varutharacha Sambar Thrissur Style

INGREDIENTS

Toor dal - 1/2 cup

Turmeric powder - 1/4 tsp

Pearl onions - 10 - 12 nos

Potato - 2 small, cut into large cubes

Drumstick - 1, cut into 2 '' pieces

Winter melon / kumbalanga - 2 cups, cut into medium cubes

Carrot - 2 small, cubed

Okra / vendakka - 5 - 6, cut into  1.5 ’’ pieces

Tomato - 1 medium, cubed

Tamarind - Small lemon-sized or to taste ( Soak the tamarind in 1/4 cup warm water and extract its juice)

Curry leaves - 1 sprig

Salt - To taste

Coriander leaves - To garnish

Coconut oil -  2 - 3 tsp

Mustard seeds - 1/2 tsp

Dry red chillies - 2 - 3

Curry leaves - 1 sprig

To Roast and Grind

Grated coconut - 1/2 cup

Uluva / fenugreek seeds - 1/4 tsp

Split urad dal / uzhunnu parippu - 1 tsp

Chana dal / kadala parippu - 1 tsp

Coriander seeds - 3 - 4 tsp

Dry red chillies - 4 - 5

Hing - 1/4 tsp

Pearl onions - 2 , slit

Curry leaves - A few

Coconut oil - 1 tsp

Heat oil in a pan and add fenugreek seeds. Saute until lightly brown.

Add 1 tsp split urad dal and 1 tsp chana dal.Saute until they turn golden and add 1/4 tsp hing.

Transfer them to a blender.

In the same pan add coriander seeds and dry red chillies. Saute until a nice aroma arises.

Then add small onions, curry leaves and grated coconut.

Saute until coconut turns golden brown.

Allow it to cool and transfer the same to the blender and grind well with little water.

METHOD

Cook the toor dal in a pressure cooker, adding enough water, for 1 whistle.

When the pressure releases, open the cooker and add the veggies and add turmeric powder, water and salt. Pressure cook again for 1 whistle.

In the mean time saute the okra in little oil until stickiness goes off.

Open the cooker and add the tamarind extract.

Add the sauteed okra pieces and bring it to a boil.

Then add the ground paste, 1/4 tsp turmeric powder and salt, if needed.

Add water if needed and adjust to desired consistency.

Cook in low heat for about 5 minutes.

Heat oil in a pan and splutter mustard seeds and fry dry red chillies and some curry leaves.

Pour over the prepared sambar.

Garnish with coriander leaves.

Serve hot with rice, idli or dosa.