Varutharacha Sambhar ~ Sambhar with roasted Coconut & Spices

Wishing all of you a very belated Vishu and Chithirai Thirunal.I really don't know how time flies and try as I may,I'm struggling to devote some time to the blog.Vishu was great,with my parents around and together,we made a simple sadya.They left soon after that.Day after,I had a dinner party at home for hubby's Boss & Co and both of us wanted to make sure that we leave no stone unturned.Back breaking work,I should say;)!!

We made the famous Varutharacha Sambhar for Vishu and all of us loved it.I usually make Sambhar using Eastern Sambhar Masala[the best I've used so far].I saw this recipe for Varutharacha Sambhar,where the spices are roasted along with coconut and then ground to a paste and added to the cooked dal-vegetables.No prizes for guessing,I got this recipe from my recently acquired prized possession-my collection of recipes from Vanitha magazine.

Verdict-I might sound clichéd,but I don’t know how else to describe it.One of the best Sambhar I’ve ever prepared.The delicate taste of the roasted coconut + spices gives it the extra punch.Hubby gave his thumbs up and asked me why don’t I follow this recipe everytime I make Sambhar;-).

Varutharacha Sambhar ~ Sambhar with roasted coconut and spices!

Ingredients

Parippu/Toor Dal – ¾ cup

Mixed vegetables – 2 cups[I used drumsticks,carrot,potato,beans&tomato]

Tamarind – 1 small lemon size

To roast and grind

Channa dal – 2 tsp

Coriander – 4 tsp

Methi – ½ tsp

Red chillies – 10

Small onions/Shallots* – 2

Hing – 1 tsp

Grated coconut – ½ to ¾ cup

For Seasoning

Coconut oil – 2 tsp

Mustard seeds – 1 tsp

Curry leaves – 1 sprig

Salt to taste

For garnish
Coriander leaves – 2-3 tbsp,chopped

Method

Cook the dal till soft.

Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.

Soak the tamarind in hot water and extract as much as 2 cups of ‘puli vellam’-tamarind water from it.

Cook the vegetables in this tamarind water till done.

Add the ground masala and dal to the cooked vegetables and let it boil-till everything gets mixed.

Prepare seasoning in a pan with coconut oil and splutter mustard seeds and add curry leaves.

Add the seasoning to the sambhar and garnish with freshly chopped coriander leaves.

*Small onions can be skipped.Though I got this recipe from a sadya special,I don’t think onions-garlic are added to dishes while making a sadya.It tastes great without the addition of onions too!!

Here's my Vishukkani and the Vishu Sadya!!

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