Kerala · Lunch, Dinner
Varutharacha sambar (roasted coconut sambar)
A deep, nutty Kerala sambar built on freshly roasted coconut, pumpkin and okra, no onion needed.
- Calories
- 611 kcal
- Protein
- 16 g
- Carbs
- 89 g
- Fat
- 21 g
- Prep
- 20 min
- Cook
- 30 min
Per serving, for one person.
Contains: mustard, coconut.
Ingredients
- 55 g Basmati rice
- 40 g Toor dal
- 60 g Pumpkin
- 40 g Okra
- 1¼ tsp Tamarind paste
- 40 g Fresh coconut
- 1 tsp Ground coriander
- ½ chilli Red chillies
- ¼ tsp Mustard seeds
- 2 g Curry leaves
- ½ tbsp Coconut oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until tender; set aside.
- Simmer the toor dal, pumpkin and okra together with turmeric for 15 minutes until soft.
- Dry-roast the coconut with coriander powder and red chilli until golden, then grind to a paste with a little water and stir in.
- Add the tamarind and simmer 8 minutes until thickened.
- Heat the coconut oil, splutter mustard seeds and curry leaves, stir through, season with salt and serve with the rice.
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