ARACHUVITTA SAMBAR | TAMIL BRAHMIN RECIPES

Ingredients

• Tamarind (– Big gooseberry size)
• 1/4 tsp Turmeric powder
• Salt & water (– as needed)
• 1 Drumstick (chopped length wise of pointer finger size)
• 1/3 cup Toor dal
• 1/4 tsp Turmeric powder
• Cooking Oil (– a drop)
• 1/4 tsp Hing / Asafetida
• Water (– As needed)
• 2 tsp Cooking oil
• 1/8 tsp Fenugreek seeds
• 1 tbsp Dhania / coriander seeds
• 1/2 tbsp Chana dal
• 1/4 tsp Pepper corns
• 1 tsp Urad dal
• 5 Red chillies (adjust as per your taste.)
• 1/4 tsp Raw Rice
• 1/4 tsp Hing / Asafetida
• 2 tbsp Grated coconut
• 2 tbsp Cooking oil
• 1/2 cup Small onion / sambar onion / shallot (10 to 15)
• 1 Tomato (optional ( I din't use))
• Curry leaves (– a few)
• 1/2 tsp Sambar powder (optional, its not used in Brahmin style)
• 1 tsp Ghee
• 1 tsp Mustard seeds
• 1/2 tsp Jeera / cumin seeds
• 2 Red chillies (pinched into two)
• Curry leaves (few)
• Coriander leaves (– few chopped finely.)

Instructions

1. 1

   Pressure cook toor dal adding turmeric powder, hing and a drop of oil.

2. 2

   In a kadai, add 2 tsp of oil and roast all the ingredients given under “ to roast and grind” in the same order. Make sure nothing gets burnt. Roast under medium flame till nice aroma rises.

3. 3

   Add grated coconut at the end, mix well and switch off the flame. It will get roasted in that heat itself. Grind to a paste in a mixie. Set aside.

4. 4

   In a wide mouthed kadai, heat oil, saute the small onions, curry leaves. Onions should be sauteed very well with a nice aroma. ( you can also add a tomato & saute with onion if you like)

5. 5

   After it is sautéed, add the drumstick pieces, turmeric powder & salt. Add some raw curry leaves & a pinch of hing when it boils.

6. 6

   Cover & cook till the drumstick is done. Add the tamarind extract and boil for few minutes till raw smell goes away.

7. 7

   Now open the pressure cooked dal and mash it well. It should be well mashed. After adding the dal, add the freshly ground paste. Mix well without forming lumps. Let it boil for few minutes. Sambar thickens. So add more water if necessary. Check for salt.

8. 8

   Switch off the flame and garnish with coriander leaves.

9. 9

   Last but not the least, temper all the ingredients given under “ to temper” in ghee & add to sambar. Cover it with a lid to retain the aroma. Serve after 15 – 30 mins.

10. 10

    Enjoy with rice, potato curry and papad !!