Friday, April 13, 2012

Coconut Sambar

This is another variety of making sambar and is popularly known as Varuthu Araicha Sambar (meaning roast and ground sambar). It is also popular among Malayalis and is a must for any Sadhya.

  • 1/2 cup Parippu/Toor Dal
  • 1/2 tsp turmeric
  • 2 cups Mixed vegetables (I have used drumsticks, carrot, potato, brinjal, okra, ash guard, tomatoes)
  • 2 tsp Tamarind
  • 1/2 tsp Salt (Adjust to taste)
  • 2 stalks coriander leaves (chopped)
  • 2 tsp Coconut oil
  • 1 tsp Mustard seeds
  • 1 spring Curry leaves
For Masala (to roast and ground)
  • 2 tsp Channa dal
  • 4 tsp Coriander
  • 1/2 tsp Methi
  • 8 Red chillies
  • 1/2 tsp Asafoetida
  • 1/2 cup Grated coconut
  1. Cook the dal along with turmeric with enough water in a Pressure Cooker for 3 whistles and keep aside.
  2. Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.
  3. Cook the vegetables(excluding okra, ash guard or any other veggies that get cooked easily) in a microwave or Pressure cooker for 1 whistle or till they are just cooked but not over cooked.
  4. Heat a deep pan and add oil. Add the mustard seeds and when they splutter add the curry leaves. Add the other veggies (okra, ash guard) and stir for a few minutes.
  5. Now add the ground masala, dal, cooked vegetables, salt, tamarind paste and enough water and bring it to a boil. Then simmer for a few minutes till all the tastes get blended and switch off.
  6. Garnish with freshly chopped coriander leaves and serve hot.

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