Varutharacha kuzhambu is made with fresh ground spices without any cooked dal added to it, yet tastes so flavorful like sambar.
Varutharacha kuzhambu tastes similar to sambar, sambar without dal. When I was at Chennai last time and while I was cooking, my FIL came and asked me and my MIL to make sambar without dal. My MIL and myself laughed how one can make without paruppu?
He even told these ingredients roughly and asked us to try. But we didn’t believe him to try. But when my reader sent this recipe I was like 😮. So it really does exist 😌.
I tried it and it turned out awesome!!🤩 The whole house was filled with aroma that I was waiting to finish picturing and eating it. Thanks to Soundhariya for sharing her MIL’s (Jaya Mami) recipe. Do try this for rice, absolutely delicious recipe! Especially when you are looking for no dal gravy.
Recipe card
Varutharacha kuzhambu recipe
Ingredients
- 1 Carrot small
- 1 Potato small
- ¾ cup Yellow pumpkin cubed
- 1 teaspoon Tamarind
- ¼ teaspoon Turmeric
- Salt
To dry roast & grind to a paste
- 1 tablespoon Chana dal
- ½ tablespoon Urad dal
- 1 tablespoon Coriander seeds optional
- ½ teaspoon Fenugreek seeds
- 1 teaspoon Raw rice
- 6 Red chilli
- ¾ cup Grated coconut
To temper
- 2 teaspoon Coconut oil
- ½ teaspoon Mustard
- 1 Curry leaves sprig
Instructions
- Cube the veggies after removing their skin. Boil it in a vessel. Once half done, add salt, turmeric, tamarind juice extracted from tamarind (Soak in hot water for 15 mins and extract juice).
- Mean while, roast the ingredients under “To roast” table, all except coconut together. Once the ingredients turn golden and nice aroma wafts, add coconut and roast for a minute. Roast in medium flame to ensure even roasting.
- Cool down and grind it along with water to a paste.
- Once the veggies are cooked, add the ground paste and stir well. Let it boil for 2 minutes. Adjust water consistency.
- Once sambar consistency reaches, temper with mustard, curry leaves torn and stir well. Put off the flame and keep covered.
Notes
- The original/ traditional recipe sent by her didn’t had coriander seeds, I added it since I thought it would be nice.
- I think in place of yellow pumpkin, white also will work. But the reader said these 3 vegetables are best combination.
- Pumpkin gets cooked easily, so add potato and carrot first, also cube pumpkin a bit larger than the other two.
Stepwise photos
1. Cube the veggies after removing their skin. Boil it in a vessel. Once half done, add salt, turmeric, tamarind juice extracted from tamarind (Soak in hot water for 15 mins and extract juice).
2. Meanwhile, roast the ingredients under “To roast” table, all except coconut together. Once the ingredients turn golden and nice aroma wafts, add coconut and roast for a minute. Roast in medium flame to ensure even roasting.
3. Cool down and grind it along with water to a paste.
4. Once the veggies are cooked, add the ground paste and stir well. Let it boil for 2 minutes. Adjust water consistency.
5. Once sambar consistency reaches, temper with mustard, curry leaves torn and stir well. Put off the flame and keep covered.
I had with rice and cauliflower curry. It was too good. I will make this often and sure once for my FIL when I cook for him.😊
Archana Priyadarshini
Mom used to make this with Radish,white pumpkin,Brinjal and drumstick is best combo..This is karnataka recipe as we use less dal 🙂 Kobbiri rubbida huli 🙂 I love ur recipes Raks they are really awesome 🙂
Veena Theagarajan
Lovely recipe.. I too had this in my draft after my India trip this time with Drumstick. It tasted awesome with idli too.. I used less coconut and normal oil...You clicks are tooo good
Shakeela Ranjith Kumar
Tried it today..it was awesome.
Divs
delicious sambhar.. light on stomach too without dal. will try!
Sundari Nathan
yummy and very flavourful sambar!! love the bucket!!
Durga Karthik.
Nice one.
Sowmya Sundararajan
My MIL makes this very often as she has some influence from the Udupi style cooking. This tastes wonderful with Ladies Finger too.
Shakeela Ranjith Kumar
This comment has been removed by the author.
Raks anand
Thank you 🙂
Bobby Ganesh
Excellent recipe...what vessel is that?
Gayathri Vijay
This comment has been removed by the author.
Gayathri Vijay
I have been following your blog for a while now and must say you do have an awesome collection. I love cooking- both traditional and fusion , and I turn to your blog for inspiration. Keep going!!
Gayathri Vijay
Also this receipe reminds me of one more sambhar I have tasted long back- one where veggies like brinjal, carrot ,potato are boiled and puréed along with spices to make yummy tiffin sambhar.
Again the common thing is that it's also a no dhal sambhar.
Suja
Looks delicious... My MIL makes this often
Raks anand
Visions corning ware
Ambika Manikantan
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Ms.Chitchat
Delicious kuzhambu, bookmarked, my weekend dish at home :):)
Lakshmi Chaluvadi
I tried this today. Came out well. excellent Raji as usual....
harimohan
my mother was an expert in varutharacha sambhar she added paruppu too it tasted just awesome
Nandini
This was just heavenly - had it for dinner today and my husband declared that it was just incredible - like festival type sambar. Thank you for the recipe!
shobana soori
Ur always the best.I'll try it.
Raynukaa Durgam
Instead of pumpkin, what other veggie can I add???
Raks anand
Just skip it and add 1/2 tsp jaggery
madhavi
Can i use desicated coconut instead of fresh one...since we dont get the fresh one..
madhavi
Can i use desicated coconut instead of fresh one..since we dont get fresh ones..
Raks anand
Sure you can try
Thangaraj Uma
I made this today.. it was awesome n very simple..Thanks for the recipe.
Dee
Nice recipe. Tastes almost like usual varuthu araicha sambar. Thanks a lot.
Nanthi Nanthakumar
I made it today and it was so delicious. The aroma of the ground masala is so great and whole house was with that smell. Thanks for sharing the recipe.
Unknown
I loved this kuzhambu.. came out really well.. thank you raks..
Latha
A little jaggery added in this recipe makes it more yummy.
Raks Anand
I will try it 🙂