There are different varieties of sambhar one among them is this, Arachivitta sambhar. It is prepared mainly on occassions. It’s one of my favourite dish.
- Toor dal / Pigeon pea – 5 tbsp
- Turmeric powder – 1 tsp
- Asafoetida / Hing – ¼ tsp
- Shallots / Sambhar onion – 10 nos
- Tamarind – a gooseberry size
- Tomato – 1 no
- Carrot – 1 no
- Drumstick – 1 no
- Radish – 1 no
- Sambhar powder – 2 tsp
- Red chillies – 6 nos
- Channa dal / Bengal gram – 1 tbsp
- Cumin seeds – 1 tsp
- Coriander seeds – 2 tsp
- Raw rice – 1 tsp
- Coconut – 2 tbsp
- Methi seeds / Fenugreek seeds – ¼ tsp
- Mustard seeds – ¼ tsp
- Curry leaves – a strand
- Ghee / Clarified butter – 2 tsp
- Coriander leaves – a handful
- Pressure cook – Toor dal, a pinch of turmeric powder, asafoetida and mash them.
- Chop carrot, radish and drumstick.
- Soak tamarind in water for about 10 mins, squeeze it in water and then remove the flesh alone.
- Dry roast and grind red chillies, coriander seeds, methi seeds, cumin seeds, channa dal, coconut and raw rice by adding water to a fine paste.
- Heat oil in a kadai. Put onions and fry them till they turn golden brown.
- Put tomatoes and fry till they become mushy.
- Put a pinch of turmeric powder, carrot, radish, drumstick and sambhar powder and fry it till te raw smell goes.
- Pour in the dal and stir it well.
- Add salt to taste and the grounded paste and bring it to boil.
- Pour in the tamarind water and cover with the lid.
- Wait till the vegetables get cooked.
- Now heat ghee in a tadka, put mustard seeds, cumin seeds, pinched redchillies and curry leaves.
- Wait till it crackle. Pour it to the sambhar and stir it well.
- Garnish with coriander leaves.
Goes out well with rice and appalam.
Note: This should be done only with shallots / sambhar onion, only this increases the flavour in this sambhar.