Sambar is a stew made with lentils, vegetables, tamarind and spices. There are many varieties of sambar and this Arachuvitta Sambar is made with fresh ground spices which makes the sambar more aromatic and flavorful. This is a South Indian specialty and made quite often. Once you make this sambar, you will feel like making it again and again!
ARACHUVITTA SAMBAR
Preparation time 15 mins | Cooking time 20 mins | Serves 3-4
Ingredients
- Toor Dal - 1 cup
- Garlic pods - 5 to 6
- Turmeric powder - 1/4 tsp
- Drumstick - 1, chopped into 2 inch pieces
- Brinjal - 3, chopped lengthwise
- Shallots/small onion - 15
- Tomato - 2
- Tamarind - a small gooseberry size
- Coriander leaves - 2 tbsp, chopped
- Water - as needed
To Roast & Grind
- Channa dal (kadala paruppu) - 1 tsp
- Raw rice(arisi) - 1 tsp
- Coriander seeds (dhania) - 1.5 tsp
- Fenugreek (vendhayam) - 1/4 tsp
- Cumin seeds - 1 tsp
- Grated coconut - 1 tbsp
- Red chilli - 2
To Temper
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Urad dal - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Hing / Asafoetida - a pinch
- Curry leaves - few
Method
1. In a pressure cooker, add the toor dal with just enough water along with the garlic pods, turmeric powder and salt. Pressure cook for 4-5 whistles until the dal is well cooked and mushy.
2. Once the pressure releases, open the cooker and mash the dal well and set aside.
3. In a pan, dry roast all the ingredients mentioned under 'roast & grind' except coconut. When it turns golden brown, add the grated coconut, give a quick stir and switch.
4. Once this cools down grind it to a dry powder. Now add 3 shallots, 1/2 tomato and 2 tbsp of water and blend again to a paste. Set aside.
5. Soak the tamarind in half a cup of water and extract thick tamarind juice and set aside.
6. In a kadai, heat 1 tbsp oil and add all the items listed under 'to temper'.
7. Add the remaining shallots and saute until it becomes translucent. Then add the remaining chopped tomatoes ad saute until the tomatoes are cooked.
8. Add the chopped vegetables and mix well. Add the cooked dal and add 1 cup of water. Mix well.
9. Add the ground paste and mix along with everything. Add more water if needed.
10. Add the tamarind water. Mix everything together. Add salt.
11. Allow this mix to boil until the sambar becomes slightly thickened, about 5-8 minutes.
12. Add chopped coriander leaves and switch off.
Notes
1. Add any vegetable of your choice.
2. Adjust water according to the thickness of the sambar you prefer.
3. We add garlic pods while preparing dal to deal with gastric issues that arises as a result of dal. You can skip the garlic if you don't prefer.
Until next time,
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