Yesterday I posted Idli, without a sambar this dish will not
be a complete meal, so today going to share a sambar recipe. I have already
posted couple sambar recipe in my blog. So planned to share a famous arrachu
vitta sambar, sambar should be one of the important side dish for any type of
breakfast menu, it goes with pongal, idli, dosa, vada, uppma and uthappam.
Arrachu vitta sambar will be rich when compared to regular
one, you can use any different vegetables each veg give a unique taste and the
best one will be drumstick.
Ingredients:
Toor dal
|
½ cup
|
Onion (1 inch cubed)
|
1 small size
|
Tomatoes
|
1 medium size
|
Tamarind
|
Big gooseberry size
|
Sambar powder
|
1 tsp
|
Chili powder
|
½ tsp
|
Turmeric powder
|
½ tsp
|
Drumstick
|
2
|
Curry leaves
|
few
|
Cilantro
|
few
|
Salt
|
|
Oil
|
|
To Grind
|
|
Cinnamon
|
1 inch
|
Clove
|
2
|
Split channa dal (kadalai
parrupu)
|
2 tsp
|
Cumin seeds
|
1 tsp
|
Fennel seeds
|
½ tsp
|
Garlic pods
|
3-4
|
Coconut grated
|
¼ cup
|
Coriander powder
|
1 Tbsp
|
Poppy seeds
|
½ tsp
|
Dry red chili
|
1-2
|
|
|
Directions:
- Pressure cook toor dal with 2 cups of water for 2-3 whistles.
- Heat a teaspoon of oil in a kadai, fry cinnamon, clove, pepper, channa dal, cumin seeds, garlic and dry red chili (follow this oder), for 2 minutes finally add coconut and coriander powder and fry for a minute.
- Turn off the stove and add fennel seeds and poppy seeds and mix well allow it to cool and grind to smooth paste.
- In same kadai, heat a tablespoon of oil and splutter mustard seeds and fenugreek seeds, add chopped onion curry leaves and coriander leaves saute until they turn golden brown.
- Add chopped tomatoes and cook until it turns soft, add drumstick and saute them until raw smell leaves.
- Soak tamarind in ½ cup water for 10 – 15 minutes. Extract the pulp and add to the above mixture.
- Add sambar powder, chili powder and turmeric powder when tamarind water starts to boil, cook until raw smell of tamarind leaves (if needed ¼ add water).
- Add the ground paste to tamarind mixture and cook until for 5 minutes.
- Mean while drain the water from cooked toor dal and mash the dal to fine paste. And add dal and water to cooking sambar with enough salt and cook until drumstick cooked soft.
- Finally add few curry leaves and cilantro before turning off the stove.
Tips:
- If you’re planning to prepare rasam save the dal water for rasam and add enough water to the dal.
- After adding dal to sambar check the taste if you feel anything is missing this is the right time to add.
- Instead of drumsticks you can use radish, carrot, potatoes, white pumpkin, or even mixed vegetables.
13 comments:
I love this sambar and always make this during special functions..though I have never used clove and cinnamon...your spice masala seems very different from what I do..:)
Sambar and rice that's yummy.......
Can survive for many days with this flavourful sambar..
Lovely sambar. Any version of sambar is ok for me :)
flavorful sambhar...
Such a must recipe for a South Indian! Very well made :)
Flavor ful sambar..is it supposed to be that thick?
looks nice and thick, will go nice with rice
That spice masala sounds so flavorful. Sambar looks thick and yumm!! Bookmarked.
I am sure the flavorful masala enhances the taste of sambhar.
Its different from how we make, but this looks nice :-).
I love this version of Sambhar more than the andhra one.
Wow this is awesome. I do not use cloves will try it next time.
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