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.

Ingredients

• 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

Method

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.