Today is the last day of the blogging marathon week #1 and for the last day I am paired up with Dhyuthi of Melange. The dish which I picked from her blog was ‘Arachuvitta Sambar’ since that is a famous dish in ‘Tamil Nadu’ cuisine. I do it in a similar way except that I use less or no coconut. I have always heard the greatness of this dish, but never attempted to make until after wedding.
Knowing that K loves arachuvitta sambar I had to make it .. being newly married I had to impress .. don’t you’ll agree .. but needless to say the very first time it was a bit of a disaster .. not totally since the dish was still edible . The recipe called for fennel seeds and I added extra not quite knowing the impact. I happily and proudly served K the first dish I made only to find out that it was not quite the same. But he was quite understanding and thus my cooking ventures began. Now off to K’s favorite sambar.
1/2 cup toor dal cooked
2 tsp oil
1/2 tsp mustard seeds
1 small onion
1/2 small tomato
1 small potato
Handful green beans
3 small brinjals
3 cups water
1 small lemon size tamarind(1/4 cup juice extracted)
Curry and coriander leaves
To roast and grind
3 tsp coconut
3 tsp coriander seeds
4 red chillies
1/4 tsp fenugreek seeds
1 tsp urad dal
1.5 tsp channa dal
Pressure cook the toor dal and keep aside. Dry roast the ingredients mentioned in “roast and grind”. (Do not roast coconut)
To the roasted ingredients add coconut.
Grind to a paste.
Heat oil and season with mustard seeds. Add onion and saute until onion is cooked.
Next add the vegetables. Any choice of vegetables can be used. I used whatever I had on hand.
Add 3 cups of water and bring to a boil.
Add the ground masala and salt. Let it boil for say 10 minutes
Add the tamarind juice and boil for another 10 minutes.
Add the cooked dal.
Boil for 5 minutes.
Season with curry and coriander leaves.
Yummy and tasty sambar ready to be served with rice.