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A classic Kerala-style sambar featuring a fragrant, freshly roasted, and ground coconut masala. This hearty lentil and vegetable stew, with its unique blend of spices and tangy tamarind, is a cornerstone of any traditional sadya.
For 4 servings
Cook the Dal
Prepare Tamarind & Cook Vegetables
Roast the Masala
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A classic Kerala-style sambar featuring a fragrant, freshly roasted, and ground coconut masala. This hearty lentil and vegetable stew, with its unique blend of spices and tangy tamarind, is a cornerstone of any traditional sadya.
This kerala recipe takes 65 minutes to prepare and yields 4 servings. At 410.77 calories per serving with 13.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Masala Paste
Combine and Simmer
Prepare the Tempering (Tadka)
Incorporate other traditional sambar vegetables like ash gourd (winter melon), brinjal (eggplant), yellow cucumber, or raw banana.
Increase the number of dried red chillies (like Byadagi or Kashmiri for color and Guntur for heat) in the masala paste to your preference.
For a slightly creamier and thicker consistency, you can add 1 teaspoon of raw rice or rice flour while roasting the masala ingredients.
Toor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and a variety of vegetables makes this dish rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like hing (asafoetida), fenugreek, and coriander seeds are known for their digestive properties, helping to reduce bloating and improve gut function.
Ingredients like turmeric, tamarind, tomatoes, and various spices are loaded with antioxidants that help combat oxidative stress and reduce inflammation in the body.
The main difference is the masala. Varutharacha Sambar uses a freshly prepared masala paste made by roasting coconut, lentils, and whole spices until fragrant and then grinding them. Regular sambar typically uses a pre-made sambar powder.
Yes, it is a very healthy and balanced dish. It's rich in plant-based protein from lentils, packed with fiber and vitamins from the various vegetables, and contains beneficial compounds from spices like turmeric and fenugreek. Using coconut oil provides healthy fats.
A typical 1.5 cup serving (around 525g) of Varutharacha Sambar contains approximately 380-450 calories, depending on the amount of oil and coconut used. It's a nutrient-dense meal.
No, the roasted coconut is the defining ingredient of this specific recipe. Making it without coconut would result in a different type of sambar, not Varutharacha Sambar.
You can store leftover sambar in an airtight container in the refrigerator for up to 2-3 days. The flavor often deepens and tastes even better the next day. Reheat gently on the stovetop before serving.
Traditionally, a mix of vegetables like drumsticks, pumpkin, carrots, sambar onions, tomatoes, ash gourd, and brinjal are used. You can use any combination you prefer.