Arachi-utta Sambhar (Sambhar with freshly ground spices)
Sambhar is a famous and delicious South Indian gravy which is taken with
rice or idli/dosa. It is frequently cooked in South
Indian households. Sambhar is of two types: One made with freshly ground
spices and another one simply made with sambhar powder. This
'Arachi-utta Sambhar' is a special one. It has a fantastic aroma. You
will not get in in restaurants. This tastes best with rice.
Procedure
1. Pressure cook tuwar dal, mash it and keep it aside.
2. Prepare 2 tumblers (1 tumbler=~ 200ml) of tamarind juice. (It will be easier to squeeze the juice out of tamarind if soaked in hot water for 5-10 min).
3. Take a cooking vessel (thick bottom) and pour tamarind juice and keep on low flame.
4. Add salt, turmeric, sambhar powder, pinch of asafoetida, chopped tomatoes, slit green chillies and desired vegetables and allow it to boil.
Note: If you are adding shallots, saute shallots and slit green chillies first with oil and then add tamarind juice and continue with step 4.
5. Now heat oil on a separate pan and add solid asafoetida first.
6. Then add red chillies, chana dal, dhaniya seeds and mix well and saute till golden brown.
7. Switch off the flame. Add fresh coconut and grind this mixture. (In hot regions, separately fry coconut for 5 sec and then add it to avoid spoiling of sambhar with time).
8. When tamarind juice boils and when vegetables are well cooked and soft, add little water to the mashed tuwar dal, mix well and add it to the boiling gravy. Allow it to boil for 3-4 min.
9. Then add the ground mixture after liquidizing it with little water.
10. Keep low flame. Add curry leaves and allow it to boil for 3-4 min.Then switch off the flame.
11. Heat oil in a separate pan for tadka. Put mustard and let it crackle. Switch off the flame and add it to the gravy.
Note: If you are using Fresh Sundakkai(turkey berry) for Sambhar, follow the procedure for sambhar without freshly ground masala. But the tuwar dal quantity should be little less and tamarind little more.
(close view of radish & drumstick sambhar)
(tamarind juice)
(radish or any veg)
(ground spice mixture)
(boiling sambhar)
(Video - Sambhar )
Ingredients (serves 3-4)
Tuwar dal (Tuwaram paruppu) : 75-100 g
Red Chilli : 6-7
Channa dal (Kadala parupu) : 1 tbsp
Dhaniya seeds (Kothamalli vedhai): 1 tsp
Solid Asafoetida(hing/perungaayam) : Tamarind seed size
(If solid asafoetida is not available, use powdered asafoetida.)
Fresh grated Coconut : 3 tbsp
Tamarind : Take some in hand, press and roll it, shld be small lemon size
Salt : 1.5 tsp (or) as per taste
Turmeric : pinch
Sambhar powder : 1/4 - 1/2 tsp
Tomato (optional) : 2 No.s
Curry leaves
Desired Vegetables : 1 cup chopped (like Radish, shallots, Capsicum, Brinjal, Potato, Pumpkin,Drumstick,etc.)
Mustard (Rai/kadugu) : 1/4th - 1/2 tsp
Green chillies : 2 No.s (optional)
Oil- 2-3 tbsp
Note1: You can adjust salt/sambhar powder/asafoetida/chillies according to your taste.
Note2: If you are taking mixed vegetables including pumpkin, then
pls take yellow pumpkin. White pumpkin doesn't go well with other
vegetables. So if you want to add white pumpkin, then add only that.
1. Pressure cook tuwar dal, mash it and keep it aside.
2. Prepare 2 tumblers (1 tumbler=~ 200ml) of tamarind juice. (It will be easier to squeeze the juice out of tamarind if soaked in hot water for 5-10 min).
3. Take a cooking vessel (thick bottom) and pour tamarind juice and keep on low flame.
4. Add salt, turmeric, sambhar powder, pinch of asafoetida, chopped tomatoes, slit green chillies and desired vegetables and allow it to boil.
Note: If you are adding shallots, saute shallots and slit green chillies first with oil and then add tamarind juice and continue with step 4.
5. Now heat oil on a separate pan and add solid asafoetida first.
6. Then add red chillies, chana dal, dhaniya seeds and mix well and saute till golden brown.
7. Switch off the flame. Add fresh coconut and grind this mixture. (In hot regions, separately fry coconut for 5 sec and then add it to avoid spoiling of sambhar with time).
8. When tamarind juice boils and when vegetables are well cooked and soft, add little water to the mashed tuwar dal, mix well and add it to the boiling gravy. Allow it to boil for 3-4 min.
9. Then add the ground mixture after liquidizing it with little water.
10. Keep low flame. Add curry leaves and allow it to boil for 3-4 min.Then switch off the flame.
11. Heat oil in a separate pan for tadka. Put mustard and let it crackle. Switch off the flame and add it to the gravy.
Note: If you are using Fresh Sundakkai(turkey berry) for Sambhar, follow the procedure for sambhar without freshly ground masala. But the tuwar dal quantity should be little less and tamarind little more.
HOT SAMBHAR IS READY!!!!!!!!!!!!!!!!
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