Varutharacha Sambar

Wash Toor dal thoroughly and pressure cook with 400ml water until soft and mushy, about 3-4 whistles. Mash lightly and set aside.

Extract pulp from the soaked Tamarind by mashing it in the warm water and straining, discarding the fibrous residue. Set aside the tamarind pulp.

Heat 15g Ghee in a pan over medium heat. Add Freshly grated coconut, 10g Dry red chilies, Coriander seeds, Cumin seeds, Fenugreek seeds, Black peppercorns, and Uncooked rice. Roast, stirring continuously, until the coconut turns golden brown and aromatic. Allow the mixture to cool slightly, then grind it to a very fine paste using a little water.