Kerala Varutha arachya Sadhya Sambhar

 

 Sambhar is well-known recipe in the southern parts of India. Sambhar is an awesome dish with the yumminess of roasted coconut and tangy flavor of tamarind. Sambhar  is prepared with various vegetables like ladies finger, drumsticks and small onion. It goes awesome with hot steamed rice. This my grandmas thrissur version. It’s a semi thick gravy consistency curry. I used to always wonder my grandma’s  sambhar didn’t have onion in it as she being satvic. Tastes of each sambhar made by anyone differs though made with same ingredients. My mom and grandma used to prepare sambhar with whole garam masalas like whole red chilly, whole coriander etc. While my mother in law used to prepare with homemade masala powders. This recipe I am using powders.

Ingredients :

Elavan 1/4kg cut in small cubes

Drumsticks 2 nos cut in small cubes

Ladys finger few cut in small cubes

Tur dal 1 small cup pressure cooked

Tomato 1 no

Tamarind small ball soaked in water

For roasting and grinding

Coconut oil 1 tbs

Coconut ½ grated

Hing 1 small piece cake ( can use powder as well)

Methi seeds 1/2tsp

Turmeric Powder- 1 tsp.

Red Chili powder- 3 tsps.

Coriander powder – 2 tsp.

Coconut Oil - 1 tsp.

Curry Leaves few

Coriander leafs few

Salt as required 

For tadka

Rai 1tsp

Fenugreek seed ¼ tsp.

Dry red chilly 2no

 

 

Method

In a kadai add little oil add fenugreek seeds add hing once done add coconut fry it till it turns brown. Add coriander chilly and turmeric powder and sauté for few seconds add curry leafs switch off the flame. fry  lady’s finger for few minutes till its fried well and keep aside. Once masala cooled grind it to fine paste and mix it with cooked dal and keep aside. In another heavy bottomed vessel cook vegetables once done add tamarind pulp a pinch of turmeric powder and salt. Once boiled add grinded mixture with dal and check the salt and sourness and consistency . Add coriander leafs.  In small kadai  add all the things for tadka and pour it in hot sambhar. That aroma travels around the house. Normally Sambhar are semi thick in consistency but I sometimes prepare it in running consistency too .

Garnish with curry leaves. Serve hot with rice.