This is yet another variation of the more/moar kozhambu, made with buttermilk. The first variety is a simple buttermilk recipe blended with coconut, green chilies, and jeera and tempered with coconut oil. This one is a slightly more elaborate version of it, with soaked dals, toasted urad dal and chilies, methi seeds, and of course coconut and green chilies! The name varutharacha (varuthu + araicha) gives away the recipe - varuthu is to fry, and aracha means ground. Other than the frying of spices which takes a few minutes, this is a quick recipe just like the first variety. This recipe is from the collection of "Samaithu Paar" Volume 2, by Meenakshi Ammal.
Recipe Courtesy: Samaithu Paar (Cook and See), Meenakshi Ammal.
Meenakshi Ammal's recipe calls for rice to be blended along with the rest of the dals, I typically don't use it. It's typically used to thicken the gravy, but I felt it wasn't needed with all the dals being there.
Tastes great with white rice, and okra.
Flavor Profile:The flavor of this dish comes not just from the coconut and chilies, signature ingredients of a good more kozhambu, but also from the methi and the soaked dals.