Varutharacha Sambar – South Indian Vegetable and Lentil Potage
Recipes are simple
Recipes are simple
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Ingredients

  • 15 mins
  • 20 mins
  • 35 mins
  •  
  • Ingredients
  • ½ cup tur dal ( pigeon peas)
  • ½ tsp turmeric powder
  • 1 large potato – peeled, cut into 6 large chunky pieces
  • 1 small carrot, peeled and cut into 1½ ” thick slices
  • 2 small eggplants, cut into four – vertically
  • ¾ small plantain (raw) - skin scraped ( not peeled) and cut lengthwise and then into elongated semi circles
  • 1 drumstick ( the vegetable folks ), scraped (not peeled)
  • ½ cup of cubed elephant yam
  • ½ cup of cubed winter melon (ash gourd)
  • 6-7 shallots, peeled left whole
  • 4-5 ladies fingers (okra), cut into 1½ ” pieces
  • 1 large tomato, chopped
  • 3 – 5 small green chillies, slit through the middle and seeds removed
  • a small handful of fresh curry leaves
  • 1 lime sized ball of tamarind pulp soaked in hot water for 20 minutes
  • 3 Tbsp coconut oil or oil of choice
  • salt to taste
  • fresh coriander leaves for garnish
  •  
  • For the special roasted Varutharacha Sambar Masala powder
  • ¾ cup loosely packed fresh grated coconut
  • 1 ¾ Tbsp whole coriander seeds
  • 1 Tbsp urudh dal (black gram dal)
  • 1 Tbsp chana dal ( bengal gram dal)
  • 5 long dried red chilli – the milder variety
  • ¹/8 tsp fenugreek seeds
  • 1 small piece Asafoetida ( crushed using mortar and pestle)
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  • For tempering
  • 1- 2 dried red chillies
  • ¼ tsp fenugreek seeds
  • a few curry leaves
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  • Method
  • Leave the tamarind pulp in hot water to soften before you start.
  • Peel, scrape and chop all the vegetables as specified (see notes).
  • Add the vegetables to a bowl of water to prevent any discoloration.

Instructions

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