Kerala Sambar | Varuthu Araicha Sambar
Kerala Sambar, also known as Varuthu Araicha Sambar, is a signature dish from Kerala cuisine that holds a special place in the culinary traditions of the state. This delectable and aromatic sambar is an essential component of the grand Onam Sadya, a traditional feast served during the harvest festival of Onam. Unlike the regular sambar, the defining feature of Kerala Sambar is its distinct flavor derived from the freshly roasted (varuthu) and ground (araicha) spice blend, which elevates the dish to a whole new level of taste and aroma.
Prepared with a medley of vegetables, Kerala Sambar is a harmonious blend of textures and flavors. The freshly ground masala includes coconut, lentils, and spices like coriander seeds, fenugreek seeds, and red chilies, giving the dish a unique, nutty, and aromatic profile. Tamarind extract adds a tangy kick, while the tempering of mustard seeds, curry leaves, and dried red chilies enhances the overall flavor.
This traditional sambar is typically paired with steamed rice and is a staple in Kerala households, enjoyed not only during Onam but also on other festive occasions. The use of local vegetables like ash gourd, drumsticks, yam, and carrots makes it wholesome and nutritious. Its versatility also makes it an excellent side dish for idli, dosa, and vada.
Kerala Sambar is more than just a dish; it’s a celebration of Kerala’s culinary heritage, combining the goodness of vegetables, lentils, and freshly ground spices into a single, flavorful stew. Whether you’re preparing a Sadya feast or simply looking to recreate the flavors of Kerala at home, this Varuthu Araicha Sambar is a must-try recipe that never fails to impress.
Ingredients
Toor dal-100 gms
Mixed vegetables - (drumstick,carrot,beans)-1 1/2 cups
Small onions -10-15 nos
Tomatoes -2 chopped
Garlic -4 nos crushed
Tamarind extract -from small lemon sized tamarind
Turmeric powder-1/2 tsp
Mustard seeds-1/2 tsp
Asafetida a pinch
Salt to taste
Oil -1 tbsp
Curry leaves few
Sambar masala ( Roast in 1 tsp oil and powder it)-
Coriander seeds-2 tbsps
Red chillies -6-8 nos
Fenugreek seeds -1/4 tsp
Cumin seeds-1 tsp
Grated coconut -2 tbsps
Oil -1 tsp
Method
👉Pressure cook the dal along with turmeric powder, 1/2 tsp oil and required water(just enough to immerse dal fully )for 5-6 whistles, mash the dal well and set aside.
👉Cook the vegetables by boiling or pressure cooking set aside along with the water to be used later.
👉Saute the ingredients given under sambar masala in oil until you get nice aroma and light golden colour and powder it finely set aside.This is very a important step as the unique flavour of this sambar comes from sauteing the masalas correctly, so be cautious while frying them.
👉Heat oil in a kadai add mustard seeds,curry leaves,asafetida and allow it to splutter.
👉Add crushed garlic,onions and saute well.
👉Add crushed garlic,onions and saute well.
👉Once the onions become soft add the tomatoes and sauté until they are done.
👉Add the cooked dal, tamarind extract, turmeric powder, ground sambar powder, required water, salt and allow the sambar to boil until raw smell goes.
👉Add the cooked vegetables mix everything well and bring to a boil .
👉Garnish and serve hot.
Preparation Time -20 mins
Serves- 6