I have been getting a lot of encouragement from my friends and family for the recipes I post.. Thank u all for that. This recipe was a request from one of my cousins. So this is for you sister.. 😊❤
Arachuvitta Sambar is like any other regular sambar but the only difference is instead of sambar powder you add a paste of roasted and ground Coriander seeds, channa dal and grated coconut.. But I like to add sambar powder to my sambar along with the paste.. It gives more flavour and volume to the dish.
Let us dive into the recipe:
Tamarind – 1 gooseberry size
Sambar powder – 2 tsps
Asafoetida – 1 inch (solid piece)
Mixed Veggies – onions shallots, carrot and drumstick (peeled and chopped)
Salt as per taste.
Roast and grind:
Channa dal – 1 tbsp
Coriander seeds – 2 tbsp
Red chillies – 3
Fresh grated coconut – 3 tbsp
First cook 1 cup toor dal in cooker for 4 whistles, mash and keep it ready.
Soak tamarind in water for half an hour and extract the juice. Discard the pulp.
Roast and grind all the ingredients under that and make a fine paste and keep aside.
Saute all the veggies in 1 tsp oil for 10 mins and keep it ready. This give a crunchy taste.
Take a big vessel. Add the tamarind juice, veggies, sambar powder, asafoetida and salt and bring it to boil..
Boil for atleast 10 to 15 mins or till the raw smell goes.
Now add the ground paste and give a good mix. Keep stirring in frequent intervals to avoid it getting burnt.. You can adjust water if it’s too thick.
Let it boil for 10 minutes. You will start getting a nice aroma..
Now add the mashed dal and mix it well.. Adjust consistency by adding water.. It shouldn’t be too thick or too watery. Allow it boil for 5 more minutes. Switch off gas.
Now sambar is ready. You can temper it with mustard seeds, methi seeds and curry leaves.
Garnish it with coriander leaves and serve with rice.
Flavorful Arachuvitta Sambar is now ready.