Arachuvitta Saambaar
In my household this sambar is a traditional curry prepared during family functions,when there are guests at home and especially in Mappillai Virundhu.Our Sunday lunch menu will definitely be the following combination Plain White Rice + generous dose of ghee + paruppu + Arachuvitta Sambar accompanied with Potato fry 🙂 🙂
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 35minutes |
|
|
Ingredients
- 1cup toor dal
- 1 Small Lemon Size Tamarind
- 1teaspoon Turmeric Powder
- 1 onionif you have shallots substitute large onion with 10 shallots
- 1 carrot
- 5 Beans
- 1 potato
- 5 Snowpeas
- 1teaspoon turmeric
- 1teaspoon Hing
- 2teaspoon salt
- 1teaspoon Oil
- 1/2teaspoon Mustard Seeds
- 1/2teaspoon urad dal
- 1/2teaspoon Jeera Seeds
- 1teaspoon Sambar powderif you don’t have homemade or store bought sambar powder with you then add 3 dried red chillies,1/2 tsp jeera and 1/2 tsp blackpeppercorns along with other ingredients mentioned under ‘To Roast and Grind’ section. Use the paste to make Sambar
- Few Coriander Leavesfor garnishing
To Roast and Grind
- 2teaspoon Channa Dal
- 1/2teaspoon Methi/Fenugreek Seeds
- 1/4cup coconutfresh or desiccated
- 1/4cup Coriander Seeds
Instructions
- Soak Tamarind in 1.5 cups of warm water for 15 minutes
- Extract the pulp and filter impurities
- Soak Toor Dal in warm water for 10 minutes. I usually soak my daals before pressure cooking. It takes less time to cook.
- Pressure Cook Dal with a pinch of turmeric powder for 5-6 whistles or until the Dal is cooked well
- Heat oil in a pan and add mustard,jeera and urad dal. Let them splutter
- Add the chopped veggies
- Saute for one or two minutes and then add 1 cup plain water, a pinch of salt and turmeric
- Close the pan with a lid and let the veggies get cooked for 5 minutes
- In the meantime lets roast the fresh masala. Heat oil in a pan and add channa dal. Let it brown
- Add fenugreek seeds, coriander seeds and add coconut
- Saute everything together for 2 minutes. Let it get cooled down
- Now add 1.5 cups of tamarind water to the veggie mixture
- Add Sambar powder and let the whole mixture boil for 10 minutes
- Now add the ground coconut paste. Mix well
- Add the cup of mashed and pressure cooked Toor Dal to the pan
- Mix everything well
- Add 1 cup of plain water, a pinch of salt and hing
- Adjust salt. Add a pinch of jaggery if you want 🙂 Lower the flame and let Saambar boil for another 5 minutes
- Garnish with Coriander leaves and serve it hot with Rice or Idli/Dosai
- It feels so good to update this old post with new pictures & with even better instructions (26/May/2020).. Prepared spinach koottu, broccoli chickpeas poriyal today and served the rice with this delicious Arachuvitta Saambar
- Always love to hear feedback from you. In case if you try the recipe do let me know through comments or message in instagram 🙂
Recipe Notes
This is my Amma’s homemade saambaar powder. *touchwood* she has been preparing this Powder for me after marriage until now. I want this tradition to continue forever.. Whenever the batch is about to get over she promptly sends me a new batch of fresh powder.I make my own Rasam Powder, Idli Powder and other spice powders but somehow i feel nothing matches her proportion and her magic. She uses fresh turmeric, toor dal, methi seeds,jeera seeds, black pepper powder, dried red chillies, coriander seeds to prepare this. She usually sundries them and grind it in a local FlourMill. Shall update the exact proportions soon.
Homemade Saambaar Powder