Arachivitta sambar - This is yet another authentic dish of South India and is quite different from the regular sambar we prepare. As the name implies this recipe gets an impeccable flavor form the roasted spice powder and tanginess from the tamarind . If you are bored with the usual sambar , then give this recipe a try.
A perfect sambar comprises of thuvar dal cooked along with vegetables,tamarind extract and sambar powder. There are quite a lot of variations in preparing sambar, depending on the vegetables and the spices used , the taste also differs.
Sambar powder, the key ingredient required for preparing sambar , is not required for this recipe. It is replaced with the freshly grounded spices of coriander seeds, dry red chillies, channa dal,coconut and urad dal.This is the variation to this sambar recipe,any vegetable of your choice can be used and I mostly prefer Drumstick,brinjal or yellow pumpkin. Serve it with Idli or Dosa or just plain rice.
Preparation time : 15 minutes
Cooking time : 30 minutes
Serves : 4
For this recipe you need
- 1 cup of Toor| Thuvar Dal ,cooked and mashed
- Tamarind extract - (extracted from gooseberry sized lemon) - 1 cup
- 1 medium sized onion, roughly chopped
- 1 medium sized tomato, chopped
- 1 cup of cubed pumpkin
- 1/2 tsp. of turmeric powder
- Handful of fresh coriander leaves for garnishing
- 1 tsp. of mustard and urad dal
- A sprig of curry leaves
- A pinch of asafoetida
For the Masala Powder
- 1 tbsp. of channa dal
- 1 1/2 tbsp. of coriander seeds
- 2 tsp. of urad dal
- 4 - 5 dry red chillies
- 1 1/2 tbsp. of grated coconut
Pressure cook thuvar dal with a pinch of turmeric powder until soft and keep it aside.
Heat oil in a pan and add all the ingredients listed under masala powder. Fry it on medium flame until fragrant, about 2- 3 minutes. Allow it to cool and grind them to a fine powder.
Heat oil in a pan, add the mustard seeds. When they crackle , add the urad dal, curry leaves and asafoetida. Stir for a min.
Add the chopped onions and fry it until soft.
Add the tomatoes and pumpkin , fry it for a minute, add a cup of water , cover and allow the veggie to cook on medium flame
Now add the cooked thuvar dal and tamarind extract to it and allow it to boil for a couple of minutes.
Finally stir in the grinded masala along with salt gently and add water if needed,let it boil for few more minutes in a low flame.
Remove from heat and garnish with fresh coriander leaves.
Arachuvitta sambar is ready to be served.
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