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Home » GRAVIES » Varutharacha sambar recipe, Sambar with coconut

Varutharacha sambar recipe, Sambar with coconut

January 17, 2017 by Raks Anand 16 Comments /

sambar-recipe-with-coconut
Sambar recipe prepared with fresh ground spices like coriander seeds, red chilli, methi seeds, coconut. The ingredients are roasted and ground and added to the sambar for a flavourful sambar. I am a big fan of varutharacha sambar (sambar with fresh ground spices). I actually am not a fan of everyday sambar I make and eat only if both rice and sambar are hot. Otherwise I settle for paruppu podi or some other podi and curd rice. But love this varutharacha sambar because first thing I love the procedure, process of making this sambar. Like coffee, I love to prepare sambar and want to cook the most flavourful sambar. Like some restaurants like Annalakshmi serves. Like the one in kalyana veedu (marriage menu). So when ever I have few veggies leftover, I make this mixed vegetable sambar with fresh ground masala. At times, save little veggies just to make sambar with fresh masala. Off late, I make this tiffin sambar with coconut and hooked to it. For sometime now, I want to prepare sambar with coconut for lunch and I tried. Since this one is for rice and I am not comfortable with the consistency of sambar prepared using pressure cooker, I adapted the recipe only a bit and changed to suit it for lunch. It was amazing and totally loved it. This is one of the highly recommended recipes in Rak’s Kitchen. So do try it out and thank me later!

sambar-with-coconut

Varutharacha sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins  |  Cook time: 25 mins   |  Serves: 4

Click here for cup measurements

Click here to read in tamil

Ingredients

Toor dal – 1/2 cup


Tamarind – 1/2 tbsp packed


Vegetables – 1 & 1/2 cups, Refer below*


Onion – 1


Tomato – 1


Green chilli – 2


Red chilli powder – 1/2 tsp


Turmeric – 1/4 tsp


Curry leaves – 1 sprig


Coriander leaves 1 sprig


Jaggery (optional)- 1 tsp


Asafoetida – 1/8 tsp


Salt – as needed


To temper


Oil – 2 tsp


Mustard – 1/2 tsp


Cumin seeds – 1/2 tsp


To roast and grind


Ghee – 1 tsp


Red chilli, dry – 5


Coriander seeds – 2 tsp


Methi seeds – 1/4 tsp


Urad dal – 1 tsp


Coconut, grated – 1/4 cup


Asafoetida – 1/4 tsp


*I used 1/2 drumstick, 1 small radish, 1/2 carrot, 6 broad beans, 6 cubes of yellow pumpkin, 2 brinjals

Step by step procedure

  1. Pressure cook 1/2 cup dal with 1 & 1/2 cups water for 4 whistles in medium flame. I keep tamarind also inside pressure cooker as shown in the picture. Mash the dal smoothly. Extract tamarind juice to make it in total 1 cup.
  2. step-1-sambar

  3. Mean while, cook the veggies with 3 cups water. I first boiled drumstick, radish, carrot, broad beans.
  4. step-2-sambar-recipe

  5. Heat kadai with ghee, roast first red chilli, coriander seeds, methi seeds, urad dal and asafoetida first until golden. In medium flame without burning it.
  6. step-3-sambar

  7. Add coconut lastly and fry till golden. Keep aside and cool it down.
  8. step-4-sambar

  9. Heat kadai with oil and temper with mustard, jeera. Add chopped onion and tomato, slit green chilli, together and fry for a minute. Add to the boiling veggies.
  10. step-5-sambar-recipe

  11. Once vegetables are cooked, add turmeric, red chilli powder, salt, curry leaves and tamarind juice.
  12. step-6-sambar-recipe

  13. I added brinjal and yellow pumpkin lastly as it cooks fast. Add asafoetida, cooked dal and adjust water consistency.
  14. step-7-sambar-recipe

  15. Now, grind the roasted ingredients with little water to a paste.
  16. step-8-sambar-recipe

  17. Add ground paste, jaggery if adding to the sambar and boil for 3-4 minutes and switch off the flame. Garnish with coriander leaves.
  18. step-9-sambar

Tips

  • Though I have used lots of veggies, the way I like, you can do this with just one of your available vegetable. So depending on the veggies, the water quantity in step 2 may differ.
  • Drumstick, radish, carrot, broad beans, potato needs precooking. Brinjal and yellow pumpkin does not need precooking.
  • You can skip the red chilli powder and green chilli if you find it as too many ingredients. but increase red chillies to balance it.
  • I add jaggery as I like it, but you can skip it too.

Serve with rice and a spicy curry. We had with vazhakkai curry.
varutharacha-sambar-recipe

Tags: sambar recipe,how to make sambar,how to make south Indian sambar,varutharacha sambar,sambar with coconut

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Filed Under: GRAVIES, KUZHAMBU/ GRAVY FOR RICE, LUNCH

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Reader Interactions

Comments

  1. Meena

    January 17, 2017 at 6:52 am

    Nice colour and photo clicks of step by step sambar preparation Raks.. Always my favorite arachuvitta sambar:) Will sure try your version of adding red chilly powder.

    Reply
  2. Raks anand

    January 17, 2017 at 8:51 am

    Thank you 🙂 Do try and let me know how it turned out to be 🙂

    Reply
  3. Kayalvizhi Praveen

    January 17, 2017 at 6:12 pm

    Is asofoetida added twice

    Reply
  4. Raks anand

    January 18, 2017 at 12:09 am

    Yes, once roasted, another raw. Both lends different flavour.

    Reply
  5. Preethy

    January 18, 2017 at 7:18 am

    I wish to prepare yellow pumpkin sambar.Am not sure how it will be.I decided to try it and was searching for the recipe.I found your's.After checking this recipe i want to do it 🙂 Will sure try this week and let you know how it tastes.

    Reply
  6. 5888sweet

    January 20, 2017 at 1:01 am

    nice sambar…you mentioned one tomato but used many…what are the tomatoes you used? Are they cherry tomatoes?

    Reply
  7. Raks anand

    January 20, 2017 at 1:11 am

    Yes, yellow pumpkin is best choice for sambar. It is widely used in marriage menus too. Very flavourful and tasty:)

    Reply
  8. Raks anand

    January 20, 2017 at 1:12 am

    Thank you so much for your prompt feedback 🙂

    Reply
  9. Raks anand

    January 20, 2017 at 1:13 am

    Yes they are cherry tomatoes, but if using regular tomatoes, use 1.

    Reply
  10. amudha2011

    February 7, 2017 at 1:24 pm

    Looks Yummy? Your dishes are easy to prepare for lazy ladies like me. Thank you raks for your efforts.

    Reply
  11. kuttygayu

    November 5, 2017 at 12:12 am

    hi raks,

    first of all, thank you for this yummy recipe. i tried it out and it came kinda okay. i think i roasted the masala and coconut too much or so. your sambar looks yellow and beautiful but mine was dark brown in color. how much should you roast for the masala ? should the coconut be dark brown ? please advise..

    gayathri

    Reply
  12. Raks anand

    November 5, 2017 at 12:23 am

    Colour depends on the tamarind too. Some tamarind are too dark and makes the colour of the dish so dull. Buy new tamarind (we call it pudhu puli in tamil) which is sweet and light in colour perfect for sambars, not old one.
    I try my best to show the colours in stepwise pictures, please refer to it to have it as guidance. Hope this helps

    Reply
  13. Aruna

    August 11, 2018 at 1:27 am

    Thank you for the recipe. Sambhar rombha nalla vandhuchi!!

    Reply
  14. Yahina Praveen

    March 22, 2019 at 1:42 pm

    Instead of coriander seed I Want to add powder. How much should I take the corsinder powder?

    Reply
    • Raks Anand

      March 25, 2019 at 3:10 pm

      Coriander seeds tastes best than powder, but you can replace with 1 tsp levelled coriander powder.

      Reply
  15. Sandhya Venkatesh

    July 22, 2019 at 1:57 pm

    This recipe was easy to understand. It turned out well. The taste was like hotel sambhar.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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