Arachivitta sambhar

Arachivitta sambhar

 

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.

Arachivitta sambhar

Arachivitta sambhar

Ingredients:

  • 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

Preparation:

  • 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.

 

 

 

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