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Arachuvitta Sambar

By newindia | April 27, 2010

Hotel style sambar made with coconut gravy. It could be consumed with rice, idli, dosa simply any thing

Arachuvitta Sambar

Category-Vegetarian

Ingredients

Pigeon pea (toor/tuvar dal) 1 ½ cup
Vegetables (one can use any vegetables of their choice like potatoes, capsicum, drumsticks, carrot, brinjal or combination of these in form of mixed vegetables) 1 cup
Shallots (small onion) 7-8
Asafetida (heeng) 1 pinch
Salt to taste
Tamarind (imli) purée 3 tbsp
Turmeric powder (haldi) ½ tsp

For Coconut Paste-

Coconut ¼ cup, grated
Oil 2 tsp
Dried Red chillies (sabut lal mirch) 8-10
Coriander seeds (dhania seeds) 2 tbsp
Bengal gram (chana dal) 1 tbsp
Cumin seeds (jeera) ½ tsp
Poppy seeds (khus khus) ¼ tsp
Fenugreek seeds (methi) ¼ tsp
Curry leaves (kari patta) 2 sprigs
Asafetida (heeng) 1 pinch

For Seasoning-

Mustard seeds (rai) 1 tsp
Oil 1 tsp
Curry leaves (kari patta) 2 sprigs
Asafetida (heeng) 1 pinch

Method

Pressure cook the gram (dal) and keep aside.

Heat little oil in a pan and fry the ingredients in following order fenugreek followed by cumin seeds, bengal gram, coriander seeds, dried red chillies, poppy seeds, curry leaves, fry till brown, add grated coconut, roast for few minutes and grind it to a smooth paste with water.

Boil the vegetables keep aside, heat oil in cauldron (kadai), add mustard seeds, asafetida, curry leaves let it sputter, now add shallots and fry well. Add the tamarind puree, boiled vegetables, with little water and bring it to boil.

Add the ground paste, turmeric powder, salt, asafetida cook till the gravy thickens; add the dal and little water if desired cook for few more minutes and serve with hot rice.

Topics: Andhra-Hyderabadi Recipes, Dal Recipe, Karnataka-Udupi-Mangalore Recipe, Kerala Recipe, Tamil-Chettinad Recipes | No Comments »

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