Varutharacha Sambar

Method

1. 1

   Make roasted coconut masala: Dry roast 1 cup fresh grated coconut in a pan on medium heat 8-10 minutes until deep brown. Add 2 tbsp coriander seeds, 4 dried red chillies, 1 tsp peppercorns and a pinch of asafoetida. Roast 2 more minutes. Grind to a smooth paste.

2. 2

   Cook toor dal: Wash half cup toor dal. Pressure cook for 4 whistles. Mash completely smooth.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1.5 cups water. Extract and strain.

4. 4

   Cook vegetables: Add tamarind water with vegetables (drumstick or potato), turmeric, red chilli powder, sambar powder and salt. Boil 10-12 minutes.

5. 5

   Add roasted coconut masala: Add the dark ground coconut paste. Stir well. Cook 5 minutes.

6. 6

   Add mashed dal: Add mashed toor dal and stir well.

7. 7

   Simmer: Cook on medium heat 8-10 minutes until well blended. The varutharacha coconut gives this sambar a dark, rich depth.

8. 8

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

9. 9

   Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden. Pour over sambar.

10. 10

    Serve: Adjust salt. Varutharacha sambar has a distinctive roasted coconut depth. Serve with rice or idli.