Varutharacha Sambar

Ingredients

• 1/2 Cup Toor Dal
• 4 Cups Mixed Vegetables
• Lemon Sized Tamarind Ball
• 1 Green Chili
• 1/2 Teaspoon Turmeric Powder (Divided)
• 1-2 Teaspoons Jaggery
• 2 Tablespoons Coriander Leaves
• 1/2 Teaspoon Coconut Oil
• Salt to Taste
• 1.5 Tablespoons Coriander Seeds
• 1/4 Teaspoon Fenugreek Seeds
• 1/2 Cup Fresh Grated Coconut
• 4-5 Dry Red Chillies
• 1/4 Teaspoon Hing
• 1/2 Tablespoon Coconut Oil
• Few Curry Leaves
• 1 Tablespoon Coconut Oil
• 1/2 Teaspoon Mustard Seeds
• 1 Dry Red Chili
• 1-2 Sprig Curry Leaves

Instructions

1. 1

   Soak tamarind in hot water for about 15 minutes. Once it is soft and soaked, squeeze well to extract. Keep it aside until use.

2. 2

   Wash ½ cup of toor dal with plenty of water and rinse. Add 1.5 cups of water, turmeric powder and ½ teaspoon of coconut to the washed lentils. Pressure cook it for 3-4 whistles. When the pressure is released naturally, open the lid and mash the dal until smooth. Keep it aside.

3. 3

   To prepare the masala paste, heat a pan with ½ tablespoon of coconut oil. Add coriander seeds and fenugreek seeds and roast them until they are browned. Add dry red chillies, a few curry leaves and hing to the roasted spices and give it a mix. Add grated fresh coconut.

4. 4

   Roast the coconut with other spices over a low heat until it is golden brown. Remove it from the flame and let it cool down a bit. Transfer the roasted spices-coconut mixture to a blender jar or mixie and grind it to a smooth paste using a little bit of water. Keep it aside until use.

5. 5

   Add all the chopped vegetables to a large vessel. Add enough water to cover the vegetables. Add salt and turmeric powder and mix well. Cover the pot with a lid and let it cook until the vegetables are soft.

6. 6

   Make sure the vegetables are cooked and fork-tender.

7. 7

   Once the vegetables are cooked, add the cooked dal, ground coconut paste, tamarind extract, salt and jaggery to the pot. Mix well.

8. 8

   Adjust the consistency by adding more water. Add green chili and cilantro/coriander leaves and mix well.

9. 9

   Let the sambar boil for 5-10 minutes and remove it from the flame.

10. 10

    For the seasoning, heat a tablespoon of coconut oil in a small pan. Add mustard seeds, red chili and curry leaves. Let them splutter. Pour it over the simmered sambar and mix until combined. Serve hot with rice.