Varutharacha Sambar

The world are going at unstopable speed. Everyone looking for an easy recepis that can be prepared in jiffy but, once in awhile it will be good to take time to stop the clock to prepare a wholesome one pot goodness. Varutharacha sambar is one of those dish that require you to spend just a little more of time than regular sambar but, trust me the effort indeed worth it. I used traditional mortar to grind my sambar masala and for those doesn't own one you may always grind them in your grinder. 

The own dry grind masala rendered an authenthic taste to the gravy unlike the instant sambar podi. You may use any vegetables as your liking. Brinjal,potatoes or pumpkin are a good choice to add into the sambar. The purpose of dry frying the spices is to enhance the flavor snd taste. The coconut mixture helps to thickened the gravy. The sambar goes very well with white rice and few drops of ghee that take it to the next level.

Ingredients

1/3 cup thoor dhal
2 drumsticks
2 cups water
1/4 turmeric powder
2 cloves garlic
1 green chilly,slit
Tamarind, 1 lemon sized
3-4 drops cooking oil
Salt to taste

To Temper

12 pieces shallots
1 medium sized tomato
6 pieces okra
2 dried chilly
1 tsp urad dhal
1/2 tsp mustard seeds
1 sprig curry leaves
1 tablespoon gingely oil
1 tbsp chopped coriander leaves


To Grind

1/3 cup freshly grated coconut
1 medium sized onion
4 red chillies
1 tsp urad dhal
2 tbsp coriander seeds
1/4 tsp fenugreek seeds
1 tsp chana dhal
Pinch of hing
1 sprig curry leaves

Methods

In a pressure cooker, add water,thoor dhal,4 drops of oil,turmeric powder,chilly and garlic. Cook for 2 whistles. Mash the mixture well and keep aside.

Dilute tamarind with 1/2 cup water & keep aside.

In a frying pan, add gingely oil and saute all the ingredients listed under "To Grind" raw smell leaves. Do not burnt the spices. Cool it down and grind with a little water into a smooth paste. Keep aside

Heat gingely oil in a frying pan add mustard seeds, dried chilly,curry leaves and urad dhal. Add choppef onion and cook till translucent. Add drumstick pieces and 1/4 cup water cook for 3-4 minutes. Add ladies finger and cook for another 2 minutes.

Transfer the sauteed ingredients into the dhal mixture. Add tamarind paste and ground coconut mixture and season with salt. Stir well.

Switch on the heat and cook for 5-6 minutes or till the sambar comes to a roll boiling. Garnish with chopped coriander leaves.

Serve with white rice