Varuthaaracha Sambar

The main items for onam are usually the same everywhere. The dishes are sambar, aviyal, kuttu curry, olan, kalan and so on. But this is made differently in different places. Today I am putting here sambar made Trichur style.

Ingredients:
1. 6 dried red chillies
2. 2 tblsp. coriander
3. 1 tblsp. split chickpeas (channa dal/kadala parippu)
4. 1/4 tsp. fenugreek seeds (methi/uluva)
5. 1 tsp. coconut oil
6. 1 cup grated coconut
7. 1 tsp. mustard seeds
8. 1/4 tsp. fenugreek seeds
9. 1 pinch asafoetida (hing/ kayam)
10. 1 tsp. ghee
11. 1 gooseberry sized tamarind
12. 1 cup tuver dal (pigeon peas/tuvera parippu)
13. 1 tsp. turmeric powder
14. salt as required
15. 2 drum sticks
16. 4 lady's finger
17. 1/2 cup pumkin pieces
18. 1 potato
19. 4 colocasia (kannan chembu)
20. 1 carrot
21. 2 green chillies slit from the middle
22. coriander leaves as required

Method:

• Cook the tuver dal and turmeric. It should not overcook.
• Cook the cut vegetables, turmeric powder, tamarind and salt. The vegetables should not get mashed. So cook accordingly.
• Roast the ingredients given under items 1 to 6 in coconut oil to a red colour. When it is cold, grind these to a paste.
• Now assemble the cooked tuver dal, vegetables and ground paste and boil . Water may be added if necessary.
• Fry the seasoning of mustard, fenugreek seeds and asafoetida in ghee and pour over the sambar. Switch off the stove and garnish with coriander leaves.

Source: Vanitha Magazine, September 1-14, 2005