Ingredients
Vegetables of ur choice -2cup
Coriander seeds-5tsp
Fenugreek seeds-1/4tsp
Urad dal-1/2 tbsp
Asafoetida powder -1 tsp
Chana dal-1tbsp
Asafoetida powder-2 pinch
Dry red chilly-8
Kashmiri chilli-3
Grated coconut-3 tbsp
Green chilly-2
Curry leaves-1 string
Tamarind-lemon sized
Tomato-11/2 (cut into big pieces)
Turmeric powder-1/4tsp
Sambar Dal-1/2cup
Small Onion-12
Salt – to taste
Seasoning
Coconut Oil-2tbsp
Dry red chilly-2
Mustard seeds-1/4tsp
Fenugreek seeds-10
Curry leaves-1 string
Asafoetida powder-2 pinch
Method
Pressure cook dal by adding 1/4tsp turmeric powder ,11/2 cup water and salt(2whistle is enough)
Open the cooker when the pressure settle down..Keep it aside..
Soak tamarind in water .. strain and add to a cooker ..
To that add ur choice of vegetables except ladies finger and tomato ..Fill the water to half the portion of the cooker and cook for one whistle in medium flame .. When done keep aside ..
Mean while roast coriander seeds ,chana dal ,urad dal ,menu greek seeds, dry red chilli,kashmiri red chilli separately with out adding oil .. Keep aside ..
Now add one tsp of oil and roast grated coconut along with green chilli slits ,2 small onions and curry leaves ..
Roast coconut till brown shade ..
Now mix all roasted ingredients and allow to cool..
Now by adding enough water grind this to a fine paste ..
When the vegetables are cooked ,add cooked dal also ..
Now add 3 ladies fingers and 11/2 tomato pieces .. Add 2 cup of extra water and curry leaves
Allow to boil
Now add fine paste to this and mix well..
check the taste .. adjust according to ur taste ..
Cook for 15 to 20 minutes in medium flame to reach the correct consistency ..
After that season with mustard seeds ,dry red chilli,fenugreek seeds,curry leaves and asafoetida powder ..
Mix well.. Close the cooker for few seconds ..
Sambar will become more tasty after cooling ..so try to make sambar early morning or in the night ..
So very tasty varutharacha sambar is ready to serve
Serve with rice
Love
🙂
Veena
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