Varutharacha sambar recipe with step by step photos. Varutharacha sambar is a popular variety of sambar recipe from Kerala, India. The term varutharacha means roast and ground. The specialty of this sambar is the fresh roast and ground spice paste. The main flavor for this varutharacha sambar comes from roasted coconut. Unlike many recipe raw coconut is not used in this sambar recipe. The coconut has to be roasted until it turns golden to get the traditional varutharacha sambar taste. This is a special sambar and the flavor is different from regular sambar recipe too.
Varutharacha sambar is served in onam sadhya menu. I have tasted this sambar in onam sadhya in friend’s home. The flavor of roasted coconut and coriander seeds in this kerala sambar is just awesome. Varutharacha sambar tastes best with steamed rice, thoran and nedran chips is a delicious combination.
The type of vegetables you add in sambar is a personal choice. The vegetables that can be added in the sambar are drumsticks, pumpkin, okra, ash gourd, carrots, tomatoes, raddish, sweet potatoes, potatoes, capsicum. These are typically sambar vegetables. These vegetables add to the flavor of any sambar variety. I made this varutharacha kerala sambar on karthigai deepam day. So it is a no onion garlic sambar recipe sans drumstick too.
To make this kerala sambar easily in pressure cooker you can use a pressure cooker with separator. You can even make this instant 5 minutes sambar recipe if you are very busy.
varutharacha sambar tastes best with steamed rice. Serve along with a dollop of ghee, papad and spicy vegetable roast. I do not prefer to serve varutharacha sambar with idli or dosa as it is a thick sambar. Slightly thin idli sambar goes well with idli and dosa.
If you are looking for more sambar recipes do check tomato sambar, hotel sambar, pumpkin sambar, keerai sambar recipes.
Varutharacha sambar recipe card below:
Varutharacha sambar recipe | How to make kerala varutharacha sambar
1 CUP = 250 ml
Ingredients
For sambar
- 1/2 cup tuvar dal (split pigeon peas)
- 2 cups cubed vegetables (drumsticks, ash gourd, brinjal, carrots)
- 1 tablespoon thick tamarind extract (from small lemon sized tamarind)
- 1/4 teaspoon turmeric powder
- Salt
- Water
For varutharacha sambar masala (To roast and grind)
- 2 teaspoons coconut oil
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1/2 cup grated coconut
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 6 dried red chilies
- 1/4 teaspoon methi seeds
- 1 Tomato OR small onion
- 10 curry leaves
To temper Kerala varutharacha sambar
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 10 curry leaves
Instructions
To make varutharacha sambar masala
- Heat 2 teaspoons coconut oil in a pan. Add the ingredients mentioned for roast and grind one by one.
- Saute till coconut turns golden and other ingredients turn fragrant. Let cool and grind to a smooth paste with required water. Set aside.
To make Kerala sambar
- Soak tamarind in warm water for 15 minutes. extract thick pulp and set aside.Pressure cook toor dal well and mash it well.
- Heat a thick pan with 1 tablespoon coconut oil.
- Temper with tempering ingredients one by one.
- Add the vegetables and mix well. Add turmeric powder and ground paste. Saute well.
- Add 2 cups water and let the vegetables get cooked for 5-7 minutes.
- Add the tamarind extract and cook well for 5 minutes. Let the sambar come to rolling boil.
- Now add the cooked dal and mix well. Season with salt. Add more water and simmer if the sambar is very thick.
- Add coriander leaves and mix well. Serve kerala sambar hot with rice.
Nutrition
How to make kerala varutharacha sambar recipe with step by step photos.
Soak tamarind in warm water for 15 minutes. extract thick pulp and set aside.
Pressure cook toor dal well and mash it well.
Heat 2 teaspoons coconut oil in a pan. Add the ingredients mentioned for roast and grind one by one.
Saute till coconut turns golden and other ingredients turn fragrant. Let cool and grind to a smooth paste with required water. Set aside.
Heat a thick pan with 1 tablespoon coconut oil.
Temper with tempering ingredients one by one.
Add the vegetables and mix well. Add turmeric powder and ground paste. Saute well.
Add 2 cups water and let the vegetables get cooked for 5-7 minutes.
Add the tamarind extract and cook well for 5 minutes. Let the sambar come to rolling boil.
Now add the cooked dal and mix well. Season with salt. Add more water and simmer if the sambar is very thick.
Add coriander leaves and mix well. Serve kerala sambar hot with rice.
deepthika says
Awesome sambar harini. Looks so tempting. Can I use big onion in sambar recipe?
Ashwinii says
Looks yum but I cannot use tomato as mentioned in the sambar masala. What do you suggest as alternate?
ranisulochana says
Tried this yummy kerala sambar yesterday. The best sambar I ever taste. Love your recipes.
Harini says
yes you can use.