Varutharacha Sambar

Ingredients

• - 400g roasted coconut sambar
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Cook toor dal: Wash half cup toor dal. Pressure cook for 4 whistles. Mash completely smooth.
3. Soak tamarind: Soak marble-sized tamarind in 1.5 cups water. Extract and strain.
4. Cook vegetables: Add tamarind water with vegetables (drumstick or potato), turmeric, red chilli powder, sambar powder and salt. Boil 10-12 minutes.
5. Add roasted coconut masala: Add the dark ground coconut paste. Stir well. Cook 5 minutes.
6. Add mashed dal: Add mashed toor dal and stir well.
7. Simmer: Cook on medium heat 8-10 minutes until well blended. The varutharacha coconut gives this sambar a dark, rich depth.
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. Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden. Pour over sambar.
10. Serve: Adjust salt. Varutharacha sambar has a distinctive roasted coconut depth. Serve with rice or idli.