Arichu vitta sambar is a tradittional way of cooking sambar especially in brahmin community.. Freshly ground masala gives unique texture and flavours to this gravy. Can be prepared with or with out onions. Vegetbles like small onions, okra / ladies finger, capsisum, eggplant, cluster or broad beans have to be fried before cooking and other vegetables like potatoes, carrot, beans, cauliflower, pumpkin, drumstick can be used directly with out frying.
I am linking this recipe to Blogging Marathon # 25 under “Cook with Alphabets – A,L,F” theme. My lapyop crashed 2 days before and I am not able to post the recipes in time. I specially thanks Srivalli for understanding and allowing me to continue the blogging marathon for this week..
Total time: 35 ~ 40 minutes
Preparation time: 15 ~ 20 minutes
Cooking time: 20 minutes
Serves: 4 ~ 5 nos
Sourecs: sarasyummybites
INGREDIENTS:
1/4 cup toor dal
1/2 cup chopped onions
1/2 cup chopped tomatoes
1 green chilli
1 cup cubed Vegetable of your choice
1/2 cup tamarind juice from gooseberry size tamarind
1 tsp sambar powder or curry powder
1/2 tsp turmeric powder
Mnced cilantro as required
Salt to taste
Water as required
For grinding
1 tsp oil
2~ 3 red chillies
1 tsp coriander seeds
1/2 tsp channa dal
1/4 tsp methi seeds
1/2 tsp hing /Asafetida
2 tbsp grated coconut
Curry leaves as required
For Seasoning:
1 tbsp oil
1 tsp ghee
1/2 tsp mustard seeds
1/4 tsp urad dhal
1/4 tsp cumin seeds
1 red chilli powder
Few Curry leaves
Method :
Preparation:
Pressure cook dal with required water with pinch of turmeric powdr, 1/4 tsp cumin, 2 ~ 3 garlic pods for 3 ~ 4 whistle and keep it aside.
When pressure drops, remove the lid and mash the dhal slightly.
Extract juice from tamarind with 1/2 cup of water and keep it aside.
Roast first five grinding ingredients with 1 tsp of oil. Finelly add shredded or sliced coconut and curry leaves and saute for few seaconds and turn off the heat.
Cool and grind the grinding ingredients in to a paste.
Cooking:
Heat oil in a pan, add onions and fry for few minutes until it become soft.
Add green chilli and vegetables and saute it for few minutes, then add chopped tomatoes and fry for few seconds until it become soft.
Add sambar powder, turmeric powder, tamarind juice and salt with required amount of water.Allow it to boil.
When vegetables are soften, add cooked dal and ground paste. mix and adjust water to required consistency. Adjust salt to taste.
Add the seasoning to the prepared sambar with minced cilantro and serve hot with steamed rice.
Sambar without onions and garlic
Ingredients:
1/4 cup toor dal
1/2 cup chopped tomatoes
1 geen chilli
1 cup cubed Vegetable of your choice
1/2 cup tamarind juice from gooseberry size tamarind
1 tsp sambar powder or curry powder
1/2 tsp turmeric powder
For grinding:
1 tsp oil
4 ~ 5 red chilli powder
1 tbsp coriander seeds
1 tbsp channa dal
1/4 tsp methi seeds
1/2 hing / Asafedita
3 tbsp shredded or 4 medium slice coconut
Curry leaves as required
For Seasoning:
1 tbsp oil
1 tsp ghee
1/2 tsp mustard seeds
1/4 tsp urad dhal
1/4 tsp cumin seeds
Few Curry leaves
Preparation:
Pressure cook dal with required water with pinch of turmeric powdr, 1/4 tsp cumin for 3 ~ 4 whistle and keep it aside.
When pressure drops, remove the lid and mash the dhal slightly.
Extract juice from tamarind with 1/2 cup of water and keep it aside.
Roast first five grinding ingredients with 1 tsp of oil. Finelly add shredded or sliced coconut and curry leaves and saute for few seaconds and turn off the heat.
Cool and grind the grinding ingredients in to a paste.
Cooking:
Boil vegetables with tamarind water, turmeric and chillies in medium heat till it become soft.
Add ground paste and cooked dhal. Mix well and boil with
required amund of water. Adjust salt to taste.
Heat oil and ghee mixture in a pan, add mustard seeds to splutter, add split urad dhal, cumin, hing and curry leaves and fry for few seaconds.
Add the seasoning to the with minced cilantro prepared sambar and serve hot with steamed rice.
