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Arachuvitta sambar, literally translated as Ground spices Sambar is a tasty, spicy and authentic south-indian dish prepared with fresh ground spices and coconut, unlike using sambar powder. Though the process is bit more than the regular sambar, it is worth the effort. The aroma of the spices fills in the kitchen and when it served with spongy idlis, our day is made.
Carrots - diced - 1 cup (can use any vegetable of your choice)
Tomato - medium sized - 2 - chopped roughly
Pearl onions - 10 (trust me this has a great taste compared to regular big onions here) - peeled and halved
Tamarind - size of a lemon - extract juice / Tamarind paste - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Asafoetida - a pinch
Curry leaves - a few
Roast and grind:
Coriander seeds - 2 1/2 tsp
Fenugreek seeds - 1/2 tsp
Urad dhal/Black gram dhal - 1 tsp
Dry Red chillies - 5
Grated coconut - 3 tsp
Method:
Wash and soak the toor dhal in water for a minimum of 30 mins.
Heat a tsp of oil and add the red chillies, followed by coriander, fenugreek and urad dhal one by one. Fry in medium heat until lightly toasted and a nice aroma emanates. Turn off the heat and add grated coconut and give a quick mix and let it cool. When cooled, grind to a fine powder in a mixie/blender.
In the same pan heat a tsp of oil and add the onions and saute for 3 mins in medium heat, add the tomatoes and mix until it is mushy. Set aside.
Cook the dhal until it is soft and mushy. I pressure cooked it for 4 whistles adding 2 cups of water, turmeric powder and a little salt. Add the onion-tomato mixture, carrots to the dhal, 1/2 cup of water and cook for one more whistle (If on stove-top, cook until carrots are soft yet firm.
In a big pan, heat 1 tsp of oil, add mustard seeds, urad dhal, curry leaves, asafoetida. When mustard crackles add the cooked dhal with vegetables, ground spiced powder, tamarind juice and salt. Heat until the masala incorporates into the dhal and comes to a boil. Serve hot with idli, dosa or rice.
Sending this to CWS-Coriander seeds event by Priya and Aruna and MLLA #34 event by Desi Soccer Mom, brain child of Susan of The Well Seasoned Cook.
Ingredients:
Toor dhal - 3/4 cupCarrots - diced - 1 cup (can use any vegetable of your choice)
Tomato - medium sized - 2 - chopped roughly
Pearl onions - 10 (trust me this has a great taste compared to regular big onions here) - peeled and halved
Tamarind - size of a lemon - extract juice / Tamarind paste - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Asafoetida - a pinch
Curry leaves - a few
Roast and grind:
Coriander seeds - 2 1/2 tsp
Fenugreek seeds - 1/2 tsp
Urad dhal/Black gram dhal - 1 tsp
Dry Red chillies - 5
Grated coconut - 3 tsp
Wash and soak the toor dhal in water for a minimum of 30 mins.
Heat a tsp of oil and add the red chillies, followed by coriander, fenugreek and urad dhal one by one. Fry in medium heat until lightly toasted and a nice aroma emanates. Turn off the heat and add grated coconut and give a quick mix and let it cool. When cooled, grind to a fine powder in a mixie/blender.
In the same pan heat a tsp of oil and add the onions and saute for 3 mins in medium heat, add the tomatoes and mix until it is mushy. Set aside.
Cook the dhal until it is soft and mushy. I pressure cooked it for 4 whistles adding 2 cups of water, turmeric powder and a little salt. Add the onion-tomato mixture, carrots to the dhal, 1/2 cup of water and cook for one more whistle (If on stove-top, cook until carrots are soft yet firm.
In a big pan, heat 1 tsp of oil, add mustard seeds, urad dhal, curry leaves, asafoetida. When mustard crackles add the cooked dhal with vegetables, ground spiced powder, tamarind juice and salt. Heat until the masala incorporates into the dhal and comes to a boil. Serve hot with idli, dosa or rice.
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