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Varutharacha Ulli Sambar

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Varutharacha Ulli Sambar is a typical Kerala style Sambar recipe that best goes with everything, Rice, Dosa, Idli. Especially for Sambar Idlis, it tastes divine :). When Idli is had with this Sambar without much hindrance topped with ghee and freshly chopped coriander leaves is a bliss.Varutharacha Ulli sambar

Varutharacha Ulli Sambar Pictorial Directions:

  1. Pressure cook tur dal, shallots, green chilly, turmeric powder and asafoetida with enough water to 3-4 whistles. Mash them slightly.
  2. Heat little oil in a kadai, saute grated coconut, coriander seeds, red chilli, curry leaves, fenugreek seeds and cumin seeds. Roast them till coconut turns reddish brown. Taste of the sambar is in how much you roast the coconut. Stop it when it is brown as in the pic. Too much it browns it will get the bitter taste. Grind it to a smooth paste.
  3. To the cooked dal mixture, add roughly chopped tomatoes, the ground masala, tamarind water and salt. Add water to adjust consistency and give it a boil.
  4. Season with crackled mustard seeds and red chilli. Top it with freshly chopped coriander leaves.

Varutharacha Ulli Sambar Recipe:

Varutharacha Ulli Sambar

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 Servings

Ingredients

To pressure cook

  • 1/2-3/4 cup tur dal
  • 1/4 cup shallots
  • 2 nos green chillies
  • 1/4 tsp turmeric powder
  • a pinch asafoetida

To roast and Grind

  • 1 1/2 tbsp grated coconut
  • 1/2 tbsp coriander seeds
  • 3 dry red chilly
  • 1 spring curry leaves
  • a pinch fenugreek seeds
  • 1/2 tsp cumin seeds

Other ingredients

  • 1 large tomato roughly chopped
  • 1 gooseberry size tamarind
  • salt to taste

For seasoning

  • 1 tsp mustard seeds
  • 1 dry red chilli
  • 1 spring curry leaves
  • 1 tsp chopped corinader leaves

Instructions

  • Pressure cook tur dal, shallots, green chilly, turmeric powder and asafoetida with enough water to 3-4 whistles. Mash them slightly.
  • Heat little oil in a kadai, saute grated coconut, coriander seeds, red chilli, curry leaves, fenugreek seeds and cumin seeds. Roast them till coconut turns reddish brown. Grind it to a smooth paste.
  • To the cooked dal mixture, add roughly chopped tomatoes, the ground masala, tamarind water and salt. Add water to adjust consistency and give it a boil.
  • Season with crackled mustard seeds and red chilli. Top it with freshly chopped coriander leaves.
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