Arachu Vitta Sambar Recipe


Yields: 3 cups (Serves 2 to 3 People)
Preparation Time: 30 Minutes
Pressure Cooking Time (For Toor Dal): 2 Whistles

INGREDIENTS
Drumstick (Murungakka) / Okra / Egg Plant / Colocasia -1 cup (chopped into inch long pieces – any single vegetable or combo of vegetables)
Dry Tamarind – 1 Gooseberry Size
Turmeric Powder – 1/2 tsp
Toor Dal or Split Pigeon Pea – 1/2 cup
Water – 4 cups
Jaggery – 1 tsp
Grinding Mixture
Grated Coconut – 3/4 cup
Coriander Seeds (Dhaniya Seeds) – 1 1/2 tbsp
Channa Dal – 3/4 tbsp (half the amount of coriander seeds)
Fenugreek Seeds (Methi Seeds or Menthiam or Vendayam) – 3/4 tsp
Red Chilli – 6 to 7 (depending on spiciness desired)
Hing (LG Powder) – 1 tsp
Oil – 1 tsp
Salt as per taste
Tempering
Oil -2 tsp
Mustard Seeds – 1 1/2 tsp
Fenugreek Seeds  – 1/4 tsp
Seasoning
Curry Leaves – 5 to 6 nos
Chopped Coriander/Cilantro Leaves – 1/2 tsp

PROCEDURE

  1. Wash the vegetables and chop them into long pieces.
    Okra – Cut out the head and cut into 1 1/2 inch long pieces.
    Drumstick – Cut into 2 inch long pieces.
    Egg Plant – Cut lengthwise into thick long pieces.
    Colocasia – Chop into big pieces.
  2. Soak the tamarind in 1/2 cup of water for 10 minutes or boil the tamarind in water and make a pulp/paste and keep aside.
  3. Wash the toor dal and add 1 cup of water and 1/4 tsp of turmeric powder to it and pressure cook for about 2 whistles (depends on how long it takes for the dal to cook.)
  4. Cook the vegetable in 1 cup of water with 1/4 tsp of turmeric powder in a large vessel.
  5. Fry the ingredients of the grinding masala (except coconut ) in oil.
  6. Grind the fried ingredients with coconut using a little water to make a fine paste.
  7. Once the vegetable is cooked, add the tamarind pulp and salt and cook for another 5 minutes.
  8. Stir in the ground masala, cooked toor dal and jaggery and cook for another 2 minutes to make the sambar.
  9. In a small tempering vessel, heat oil and add mustard seeds and fenugreek seeds.
  10. Once the mustard seeds splutter, add hing (LG Powder) and pour over the sambar.
  11. Season with curry leaves and chopped coriander/cilantro leaves.

SERVING INSTRUCTIONS

Pour over rice and serve.

TIPS

You can use either one vegetable or a combination of vegetables to prepare this dish. You can even use potatoes, carrots, shallots etc to make sambar.

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6 Comments Add yours

  1. Rahul says:

    Start uploading pics too! N Happy Onam to you too!

    1. Soumya Tilak says:

      Happy Onam to you too!! I shall upload the pics soon!

  2. gaya3 says:

    Tried this at home for the first time . Came out just perfect .. Ur recipe has encouraged me a lot that I can pull of with decently good cooking skills .. Danki

    An add on to thus recipe , at the end I added a spoon of ghee to t , smells more good 😀

    1. Soumya Tilak says:

      Thank you so much Gayathri! I’m glad it came out well! 🙂

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