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Saturday, March 17, 2012

Arachuvitta sambhar

Arachuvitta sambhar:


Toor dhal – ½  cup
Small onions – 20 in number
Tomato  – 1
Drumstick – 2
Tamarind – small lemon sized
Jaggery – 1 tsp
Coriander leaves – few
Curry leaves – few
Turmeric powder – ½ tsp

To Grind:

Dhaniya / Coriander seeds – 1 tsp
Red Chillies – 3 no
Channa dhal – 1 tsp
Fenugreek / Methi seeds – ½ tsp
Asafotedia / hing – 1 tsp
Coconut shredded – little
Pepper – ½ tsp
Cumin seeds – ½ tsp
Small onion – 1 
Curry leaves - few

For Tempering:

Oil – little
Mustard Seeds – little
Curry leaves -  few
Red chillies – 2


Wash and rinse the dhal nicely.
Pressure cook dhal along with turmeric. Mash it nicely. 
Dice the drumstick into cube.
Put the tamarind in warm water. Extract the juice and discard the pulp.


Heat little oil in a pan and fry all the ingredients under the section "To Grind" except the coconut, small onion and asfotedia (if using powder). Wait till the channa dhal is brown. Allow it to cool.
Grind this to a fine paste with coconut, small onion and asfotedia in a mixie.
In the same Kadai heat oil and do the tempering.
After the mustard splutters, add the small onions sauté till soft.
When they are cooked, add tomato and sauté.
When tomatoes are cooked add drumstick and sauté for some time.
Add little turmeric powder and the tamarind juice and wait till the drumstick cooks.
Add the grinded paste and wait for one boil.
Now add the mashed dhal, salt and allow it to boil.
Check for the consistency, if required add some water.
Finally before removing from fire add little jaggery and coriander leaves and stir well.

Arachuvitta Sambhar is readyJ

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