Palakkad Iyer’s Fried and Ground Sambhar Recipe (Varatharacha Sambhar) by Sudha H ...

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Palakkad Iyer’s Fried and Ground Sambhar Recipe (Varatharacha Sambhar) Want to try I did this
Posted by Sudha H Sharma
11 Sep 2008 | Views 8884 | Comments (15) Leave a Comment

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It is interesting to note that most of our festivals are usually centred around food. In fact no festival is complete without a sumptuous lunch or dinner. And
tomorrow is no better. It is every Keralite's dream festival when Mahabali comes a calling. It is none other than 'Thiru Onam' and what better way to
celebrate than a yummy feast or sadhya as they say. I could only think of a brilliant sambhar to go with mountains of steaming hot rice straight from the pot
or the pressure cooker as it is cooked in the present days!!

Here I present a simple yet tasty recipe. Do try it.

Dhania – 4 teaspoons
Channa Dal – 2 teaspoons
Fenugreek seeds – ¼ teaspoon
Urad Dal – 1 teaspoon
Red Chillies – 3 medium sized
Asafoetida – 1 small piece (for taste)
Grated fresh coconut – 1 cup
Any vegetable of your choice - My personal choice would be Mangalore cucumber,
red pumpkin, drumstick

Soak a small lump of tamarind in hot water – (the size of a small lemon)

Pressure cook two tablespoons of Toor dal.

Procedure:

Fry in a little oil all the above ingredients except coconut till they become golden brown. Transfer to a plate. Now add a little more oil and fry the coconut till
it becomes brown or changes colour. Transfer along with the rest of the fried items and shift it to a mixie jar once it cools. Grind it with a little water.

Squeeze the tamarind in the hot water and pour the tarmarind water on the vegetables, do this two or three times till all the juice/pulp is extracted from the
tamarind and add them to the vegetables. Add a pinch of turmeric to the vegetable and allow the vegetable to cook, cover the vessel with a lid and keep
the gas on sim.

Once the vegetables are thoroughly cooked, then add the mashed dal and add the ground paste. Add enough quantity of water, add salt for taste and allow
the mixture to boil. When the sambhar boils, then remove from fire and add curry leaves and coriander leaves.

Season with mustard and fenugreek seeds. Your sambhar is ready to be served with steaming hot rice, or malli pooh idlis or yummy crispy dosas!!

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Comments
Vikram Narayan posted 2 yrs ago

http://food.sulekha.com/palakkad-iyer-s-fried-and-ground-sambhar-recipe-varatharacha-s... 24/11/2010
Palakkad Iyer’s Fried and Ground Sambhar Recipe (Varatharacha Sambhar) by Sudha H ... Page 2 of 5

hi sudha,

my mouth waters by looking at this receipe, even though i hardly have tasted keralite cusine. perhaps if i would have been in india, i would have asked my
mummy to prepare this.

in france, the so called green chilles are sweeter than apples, and 50 gms of turmeric costed me 5 eur.

are there any more receipes that you have posted? this one is really nice.

regards
vikram

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Sudha H Sharma posted 2 yrs ago

nids,

mangalore is the sambhar vellarikai (the small yellow cucumber). try it and let me know how it turned out.

love,

sudha

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Sudha H Sharma posted 2 yrs ago

ranj,

if 2 tablespoon is frugal then make it four ( for me the alavu is the aapai/karandi) you can also make it two fistfull. i also like my sambhar thick :)but for this you
don't need too much of dal as it will be very thick.

do try it and let me know how it turned out.

love,

sudha

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nidhana posted 2 yrs ago

gama gama smell coming all the way from palghat across the ocean..........will surely try it, what is mangalore cucumber though?

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R-Sharma posted 2 yrs ago

hi sudha,

sure smells and tastes good!

but only 2 tbs of toor dal?? isn't that a bit frugal? i love these kinds of lesser dals for dips, but my husband feels impoverished and actually very sad if his
sambhar (or even rasam) does not have rich molten toor dal smouldering in it!! after 18 years of marriage, now i too have learned to tolerate gooey rasam as
opposed to the thin runny watering rasam that i used to love so much.

but this one must be tried.

ranjini

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Sudha H Sharma posted 2 yrs ago

dear usha,

onam ashamsagal.

i made aviyal, sambhar, erisseri and pal adapradhaman today :)i'm at home, have some guests. i love sambhar and my feast is never complete without it.

love,

sudha

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Sudha H Sharma posted 2 yrs ago

dear anjal,

onam ashamsagal.

yes it differs from place to place. people from tvm don't use channa dal and urad dal in their sambhar and if they fry these things then they don't use toor dal.

nopes the pookalam was picked from the web, even though i also put at home. i will put mine on my pic profile soon.

love,

sudha

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Sudha H Sharma posted 2 yrs ago

dear usha,

onam ashamsagal.

sorry i wanted to call you badly, but then my dad took ill and all i did was to play nurse. i was busy on thursday and friday with the cousins and then dad and
then it was time to get back home.

i will definitely make it the next time. please do keep the chocolates ready when i come the next time, i will not miss it for sure.

love,

sudha

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Usha M posted 2 yrs ago

happy onam to you! for me, onam is more about olan, erisseri and payasam yumyum

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ushasuryamani posted 2 yrs ago

hi sudha...that was delicious . we make it the same way, except, as anjala said. without the urad dal. by the way the photograph refuses to open!!

was waiting & waiting & waiting for your phone call with my home -made chocolates !! did you ever come at all ? may be you were busy with the cousins !!

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