VARUTHARACHA SAMBAR

INGREDIENTS

1/2 cup Toor Dal(parippu)
1 1/2 cup Miixed Vegetables cubed (We used Shallots,Raw Bananas,Carrots,Lady's Finger,Drumsticks, Potatoes & Ivy Gourd)
1/4 tsp Turmeric powder
A lime sized ball of Tamarind (soaked in warm water and squeezed and drained to get extract )
Salt to taste
Water

For Roasted Coconut paste:

1/2 cup Coconut (grated/shredded)
2-3 Shallots (cut into half)
1 tsp Channa Dal (kadala parippu)
1 tsp Split Urad Dal (uzhunnu parippu)
3 heaped tsp Coriander powder
4 Dry Red chillies (or 3 1/2 tsp Kashmiri red Chilly powder )
1/4 tsp Asafoetida (Hing/Kaayam)
1/4 tsp Fenugreek seeds
Few Curry Leaves
1 tsp Coconut Oil

For Tempering:

A sprig of Curry Leaves
1/2 tsp Mustard Seeds
3 Dry red Chillies
2 tbsp Coconut Oil

METHOD
1. Saute channa dal,split urad dal,fenugreek seeds in a tablespoon of coconut oil. Turn off the heat when they turn golden brown and add asafoetida/hing immediately. Stir well and set aside.

2.Dry roast shredded coconut, shallots and curry leaves. Add coriander powder, turmeric powder and red chilly powder/red chillies once the coconut starts to change colour lightly. Roast until the raw smell of coconut as well as these masala powders disappear and the coconut turns brown (not burned!).

3.Grind together the roasted coconut along with the sauted dals and fenugreek seeds (which you kept aside in step 1). Add water to get a smooth and thick paste.(Take care to add water only after grinding the dry mix well, that'll make it easier to get a smooth paste)

4.Cook toor dal with enough water in a pressure cooker for 1 whistle. Clean and chop your vegetables meanwhile and once the pressure has been released from the pressure cooker,add in the chopped vegetables   (except lady's finger/okra)on top of the cooked toor dal along with 1/4 tsp turmeric powder and salt to taste. Pressure cook for 1 whistle.

5.Saute cubed lady's finger in a little oil until you feel their slime has disappeared completely. Add this along with tamarind extract to the cooked vegetables once the pressure releases. Stir well and bring to a boil. Then add the already prepared coconut paste and salt. Cook on low flame for a few minutes , adjust salt and seasoning if required. Turn off the heat.

6.Pop mustard seeds in oil,add saute curry leaves and dry red chillies and pour this over the prepared sambar. Give it a final stir and close with a lid for atleast 15 minutes before serving so that the flavours seep in properly. Serve with rice, dosa, idli, uzhunnu vada etc.