Varutharacha Sambar / Kerala Style Sambar / Onam Sambar

Varutharacha Sambar / Kerala Style Sambar / Onam Sambar is a traditional vegetable stew that is served in Sadya for Onam, Vishu or any other occasion. Varutharacha Sambar is similar to arachuvitta sambar. This delicious and hearty recipe is made with mixed veggies, dry roasted coconut, and spices. You can also check out my other sambar recipes.

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Varutharacha Sambar / Kerala Style Sambar / Onam Sambar

Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes

I have a bite-sized video to show you how to make this recipe.


  • Shallots (small onion) – 5
  • Tomato – 1, chopped
  • Green chili – 2, chopped
  • Tamarind paste – 1 tbsp + ½ cup water
  • Drumstick – 1, chopped
  • Eggplant (Brinjal) – 1, chopped into medium size
  • Okra – 5, chopped into medium size
  • Carrot – 1, peeled & chopped
  • Potato – 1, peeled & chopped
  • Gingelly oil – 2 tsp
  • salt – to taste

To Roast & Grind:-

  • Chana dal – ½ tbsp
  • Urad dal – 1 tsp
  • Coriander seeds – 1½ tbsp
  • Fenugreek seeds – ¼ tsp
  • Shallots (small onion) – 5
  • Curry leaves – 1 Sprig
  • Red chili – 4
  • Coconut – ¼ Cup

Mashed Toor Dal:-

  • Toor dal – ½ Cup
  • Water – As needed
  • Turmeric powder – ¼ tsp

To Temper:-

  • Gingelly oil – 1 tsp
  • Mustard seeds – ¾ tsp
  • Curry leaves – 1 Sprig
  • Red chili – 3
  • Asafoetida (Hing) – A pinch


  1. Soak the toor dal in water. Keep it aside for at least 15 minutes or till it absorbs all the water.
  2. In a Pressure cook, add the soaked toor dal.
  3. Add ¼ tsp turmeric powder and water.
  4. Pressure cook it for 5 whistles.Once the pressure gets released, mash it well and keep it aside.
  5. Heat a pan. Add chana dal, urad dal, coriander seeds, fenugreek seeds, shallots (small onion), curry leaves, red chili, and coconut.
  6.  Dry roast till it becomes slightly brown. 
  7. Once it cools down, transfer it to blender.
  8. Grind it into a fine paste by sprinkling some water and keep it aside.
  9. Soak the chopped brinjal in warm water (otherwise, it will become discolored.) 
  10. Now heat a pan, add oil, shallots, tomato, green chili and sauté it till it turns mushy.
  11. Add the soaked brinjal, drumstick, eggplant (Brinjal), okra, carrot, potato, salt and enough water.
  12. Mix it well and close it with a lid. Allow it to cook.
  13. In ½ cup of warm water, mix tamarind paste and add it to the cooked veggies and mix it.
  14. Add the mashed toor dal and allow it to cook for 2 minutes.
  15. Add the coconut paste and mix it well. Allow it to cook for a couple of minutes.
  16. Heat oil in a pan and add the items given under ‘To temper’ and allow it splutter.
  17.  Add it to the Sambar and mix it well.

Varutharacha Sambar / Kerala Style Sambar / Onam Sambar is now ready to serve!


  1. Adding a tsp of ghee at the end will give extra flavor.
  2. If adding ash gourd, add it after all the other veggies are almost cooked.
  3. Tempering at the final stage of cooking the Sambar will give it a rich taste.
  4. If the sambar becomes thickened, add water as needed and reheat.
  5. You can add any veggie of your choice.
  6. Don’t allow the coconut to get burnt while dry roasting. It will ruin the taste.


Varutharacha Sambar / Kerala Style Sambar / Onam Sambar


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