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Monday, May 20, 2013

Arachuvitta Sambar

I learnt this type of sambar from a tamil friend of mine. She told me that the literal meaning of "arachuvitta" is freshly ground spices added to the recipe.
I tried it and I liked it.




Ingredients:

  • Toor Dal - 1 cup
  • Water - as needed to pressure cook the dal.
  • Tamarind Extract - Big gooseberry size
  • Turmeric Powder - 1/4 tsp
  • Salt - to taste
  • Shallots/Small Onions ( Sambar Onions ) - 10-12
  • Tomato - 1 medium
  • Oil/Ghee - 2 tbsp
  • Cilantro - 2 springs 
For Roasting and Grinding ( masala ):
  • Oil - 2 tbsp
  • Coriander Seeds - 1 tbsp
  • Fenugreek Seeds - 3/4 tsp
  • Chana Dal - 2 tbsp
  • Whole Red Chilies - 5-6 or to taste
  • Grated Coconut( fresh of dessicated )- 2 tbsp
For Tempering:
  • Mustard Seeds - 1 tsp
  • Cumin Seeds - 1 tsp
  • Curry Leaves - 1 spring
  • Hing ( Asafoetida ) -  1/8 tsp

Directions
  • Pressure cook the dal for about 3 whistles.
  • Roast and grind all the ingredients under " For roasting and grinding masala". While roasting keep stirring making sure it doesn't burn. Nice aroma will be emitted. Grind and keep aside
  • In a heavy bottomed pan, heat ghee/oil and splutter mustard seeds, cumin seeds. Add curry leaves and hing. 
  • Add small onions and saute them. Add chopped tomatoes and cook till done. Tomatoes are optional, you can omit it if you want.
  • Add tamarind extract and turmeric and cook for about 2-3 minutes.
  • Add cooked dal and some water. Add salt . Add the freshly ground masala. Mix well without lumps. 
  • Let it boil for about 10 minutes. Add more water if the sambar thickens a lot. 
  • Add chopped cilantro. 
  • Serve with plain steamed rice or idli or dosa or vada or pongal.

1 comment:

  1. WOW! Tamilian Sambar, yumm i just love it. Will give it a try.

    VV

    ReplyDelete