Directions
In Tamil language The word ‘arachuvitta’ means ‘to grind’. the is made with roasted spices, which are then ground with fresh coconut. Hence the name arachuvitta sambar.
Ingredients
For Sambar masala
- Oil – 4 tbsp
- Hing – ½ tsp
- Channa dal – 2 tbsp
- Coriander seeds – 2 tbsp
- Dry red chilli – 5-6 nos
- Coconut grated (optional) – 4 tbsp
For lentils
- Tamarind pulp (strained) – 1 cup
- Curry leaves – few sprigs
- Salt
- Turmeric – ½ tsp
- Chilli powder – 1 tsp
- Ash gourd diced – 1 cup
- Baby Brinjal dice – 2no
- Bhindi (okra) – handful
- Drumsticks diced – 1 cup
- Toor dal (boiled, thick) – 4cups
For tempering
- Ghee – 3 tbsp
- Hing – ¼ tsp
- Dry red chilli – 4 no
- Mustard seeds – 2tsp
- Curry leaves – few sprigs
Extra shots – Chilla
- Leftover Sambhar -2cups
- Besan – ¾ cup
- Maida – ¼ cup
- Coriander chopped – handful
- Oil – to drizzle
Steps
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1
Done
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For sambhar masala heat oil in a pan and add hing. Add channa dal and lightly brown it. Now add coriander seeds and sauté followed by dry red chillies. Sauce and add grated coconut. Stir and remove before it browns. Remove to a mortar pestle and grind it coarsely. Keep aside. |
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2
Done
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In a separate pan add tamarind water, salt, turmeric, chilli powder and curry leaves. Give a good boil and then add all the veggies. Cook for 2 mins and add boiled toor dal. Add more water and cook for 5 mins. Add ground sambar masala and cook for some more time. |
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3
Done
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In a separate pan heat ghee and add hing, mustard seeds, chillies and curry leaf. Add this tempering to the sambar, stir and serve hot. |
