Kerala Style Varutharacha Sambar Recipe – Tangy Coconut Sambar
A classic and beloved dish from Kerala, the Kerala Style Varutharacha Sambar is a tangy, flavorful, and aromatic sambar made with an array of vegetables, roasted coconut, and spices. The magic of this dish lies in the homemade roasted coconut sambar powder, which infuses the sambar with a rich, nutty flavor. It’s the perfect accompaniment to steamed rice and crispy snacks. With a variety of vegetables such as carrots, drumsticks, okra, and ash gourd, this sambar offers a nutritious, wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Potato (Aloo) | 2 large, peeled and cubed |
| Drumstick | 1, cut into 2-inch pieces |
| Vellai Poosanikai (Ash Gourd/White Pumpkin) | 2 cups, cut into cubes |
| Carrots (Gajjar) | 2, cubed |
| Bhindi (Lady Finger/Okra) | 6, cut into 1.5-inch pieces |
| Tomato | 1, diced |
| Shallots | 10 whole or halved |
| Tamarind Water | 1 1/2 cups |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Green Chillies | 2, slit lengthwise |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Leaves | 5 sprigs, freshly chopped |
| Salt | To taste |
| Fresh Coconut (Grated) | 1/2 cup |
| Coriander (Dhania) Seeds | 3 teaspoons |
| Dry Red Chillies | 4 |
| Black Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | A few |
| Coconut Oil | 1 teaspoon (for roasting) |
| Coconut Oil | 2 teaspoons (for seasoning) |
| Mustard Seeds | 1/2 teaspoon |
| Shallots (Finely Sliced) | 2 (optional, for tempering) |
| Dry Red Chillies | 2 |
| Curry Leaves | 1 sprig (for tempering) |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Cuisine: Kerala Recipes
Course: Lunch
Diet: High Protein Vegetarian
Instructions
Step 1: Prepare the Homemade Roasted Coconut Sambar Powder
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Roast the spices and dals: In a heavy-bottomed pan, heat 1 teaspoon of coconut oil. Add fenugreek seeds and roast them until lightly browned. Add split urad dal and chana dal to the pan and roast until they turn golden brown.
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Add the aromatics: Once the dals are roasted, add asafoetida and fry for a few seconds until the aroma comes through. Transfer this mixture to a bowl and set it aside to cool.
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Roast the coriander seeds and dry red chillies: In the same pan, roast the coriander seeds and dry red chillies until they release a lovely aroma and the chillies are slightly browned.
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Add coconut and curry leaves: Next, add grated fresh coconut and curry leaves to the pan. Roast until the coconut turns brown, being careful not to burn it. Once done, set the mixture aside to cool.
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Grind the mixture: Once the roasted ingredients have cooled, grind them in a spice grinder into a coarse powder. If you prefer a finer texture, you can add a little water to form a smooth paste. Your homemade roasted coconut sambar powder is now ready.
Step 2: Prepare the Varutharacha Sambar
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Cook the vegetables: In a pressure cooker, add the tamarind water, turmeric powder, salt, and all the vegetables—potatoes, drumsticks, ash gourd, carrots, okra, tomato, and shallots. Add 1 cup of water and pressure cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.
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Combine the ingredients: In a large saucepan, add the cooked vegetables along with the tamarind water and roasted coconut sambar powder. Stir well to combine all the ingredients. Taste and adjust the salt or spice levels as per your preference. If you prefer a thinner consistency, add water accordingly.
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Simmer the sambar: Place the saucepan on medium heat and let the sambar simmer for 5 to 6 minutes, allowing the flavors to meld together.
Step 3: Prepare the Seasoning (Tempering)
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Heat coconut oil: In a small pan, heat 2 teaspoons of coconut oil. Once hot, add mustard seeds and allow them to crackle.
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Sauté shallots: Add the finely sliced shallots and sauté until they become soft and light brown. If you prefer to skip the shallots, you can omit this step.
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Add red chillies and curry leaves: Add the dry red chillies and curry leaves to the pan, frying for a few seconds until the red chillies are roasted and aromatic (this takes about 20 seconds).
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Pour the seasoning over the sambar: Pour the hot seasoning over the simmering Varutharacha Sambar and give it a final stir. Garnish with freshly chopped coriander leaves for added freshness and flavor.
Step 4: Let the Flavors Marinate
- Once the seasoning is added, turn off the heat and cover the sambar. Let it sit covered for about 10 to 15 minutes to allow the flavors to deepen and settle.
Step 5: Serve and Enjoy
- Serve your Kerala Style Varutharacha Sambar hot with a side of Carrot and Beans Thoran, steamed rice, and Elai Vadam for a traditional Kerala meal. This sambar pairs wonderfully with rice and is also great with dosas or idlis.
Note:
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Coconut oil plays an essential role in elevating the flavor of the sambar, making it more aromatic and rich. While it’s traditional to use coconut oil generously in Kerala cuisine, feel free to adjust the amount based on your preference. For health reasons, you may opt for a lesser quantity of coconut oil, particularly during the roasting of spices and coconut. I recommend adding it during the tempering for maximum flavor enhancement.
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Vegetable variations: Feel free to experiment with the vegetables you add to the sambar. This recipe is versatile, and you can incorporate whichever vegetables you have available in your fridge, such as pumpkin, brinjal, or even sweet potatoes.
This Kerala Style Varutharacha Sambar is a delightful, comforting dish that’s perfect for any day of the week. The combination of tamarind, coconut, and spices offers a balance of tanginess and richness, making it a true standout in South Indian cuisine. Whether you’re cooking for a family meal or a special occasion, this sambar is sure to leave everyone asking for seconds!
