Navaratri sundal recipes

Tuesday, October 2, 2007

Arachuvitta sambar recipe (Sambar with fresh ground masala)

This is my version of arachuvita sambar. In this updated pic the veggi I used was poosanikkai/ash gourd…



Arachuvitta sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 30 mins     Serves: 4

Ingredients

Toor dal - 1/2 cup

Tamarind -- small gooseberry sized

Small onion -- 12

Green chillies -- 2

Tomato -- 1

Curry leaves – 2 sprig

Coriander leaves – 2 tblsp,chopped

Salt -- as you need

Jaggery(optional) – 1/4 tsp

Vegetable of your choice ( potatoes works best)





To Roast and grind

Channa dal - 1 tbsp

Urad dal - 1 tsp

Red chillies - 5

Dry coriander seeds - 2 tsp

Fenugreek seeds - 1/2 tsp

Mustard(optional) - 1/2 tsp



To temper

Ghee - 2 tsp

Mustard - 3/4 tsp

Fenugreek seeds - 1/2 tsp

Hing/asafoetida - 1/2 tsp

Jeera/ cumin seeds - 1 tsp


Method

  1. Pressure cook toor dal with 2 cups water for 4 whistles in medium flame. 
  2. For fresh sambar powder, fry all the ingredients well in kadai with little oil. Grind little coarsely and keep aside. Take care not to burn any spices as it will spoil the whole sambar. Everything should be done in medium flame with constant stirring to ensure even roasting. While grinding, you can add little coriander seeds raw without roasting to get a restaurant touch. That is half the amount roasted, half not roasted.
  3.  
  4. Soak tamarind and take tamarind extract . Peel onions and slit green chillies,slice tomatoes. 
  5. Heat a kadai with ghee and add the tempering items in order. After mustard and jeera splutters add onion,green chillies,half of the curry leaves and saute till onion turns transparent and lastly add tomatoes, saute for a minute.
  6. Add the tamarind extract ,turmeric powder to it and after it starts to boil nicely,add the vegetable,remaining curry leaves,coriander leaves,jaggery and salt.
  7. Let the vegetables get cooked and then add cooked dal and bring to boil. Adjust water consistency.
  8. Lastly add the ground masala powder and let it boil for 3-4 minutes or till the sambar gets thick enough.

Enjoy with hot steamed rice with a dash of ghee.



Technorati Tags: South Indian Sambar,Arachuvitta sambar


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35 Stars(comments):

  1. How delicious! Look at that Dosa like Topi, Udupi style!:))
    Sambhar looks yum.

    ReplyDelete
  2. Thankyou Asha,for leaving your comments and visiting my blog

    ReplyDelete
  3. wow...your dosa looks awesome. You should visit my blog sometime and see how bad I made this. Sambar looks delicious.

    ReplyDelete
  4. After seeing your comment,I saw your Dosa Kribha, For that first time,you have did it good.Not so bad like you have mentioned..:))Thanx for visiting and leaving a comment!!

    ReplyDelete
  5. love the sambhar,and great pics too,liked ur pumpkin recipe too

    ReplyDelete
  6. Thankyou Bindhya!!Thanx for visiting!!

    ReplyDelete
  7. Sambar looks delicious dear...
    love the smell of grounded powder:-)

    ReplyDelete
  8. And what about your dinner style?

    ReplyDelete
  9. Sambar looks delicious raks!
    I have a question, can we grind the sambar powder in a large quantity and store it?

    You have a nice collection of recipes, iam following you!
    Pls do visit my website : www.appetitetreats.com.

    ReplyDelete
  10. Sambar looks yummy Raks..For arachuvitta sambar we used to add coconut..if we add coconut does it taste more good..will that be like Restaurant sambar..let me know..

    ReplyDelete
  11. I have tried making that version,but sadly never clicked for me. but i have tasted that version, its more flavorful for sure. But this too will be just like hotel sambar, trust me :)

    ReplyDelete
  12. potato or any veg that u added in sambhar is already boiled or we can add it raw as well??

    ReplyDelete
  13. Jyoti, you can either pre cook and add or directly add it to the sambar and get it cooked by boiling in the sambar itself...

    ReplyDelete
  14. Hi.. ur site is awesome.. u have a gallant spread of recipies thats very helpful for beginners like me..ur "recipies for occasions" like modakam are going to be of gr8 help for many of us who are going to try for the first time..

    ReplyDelete
  15. it turned out very well.. my husband loved it...

    ReplyDelete
  16. Love your site...good collections of recipes...Your sambar recipe is too delicious...taste is out of the world....I like the smell of sambar too...my husband loved it...your photo's are great...photography is too good....by the way what camera you use to take pic...

    ReplyDelete
  17. Hi Raks, awesome recipe!! On the homepage u have mentioned the ingredients for sambhar. Do I need to dry roast them before grinding them to a coarse powder or simply grind them? Also, does coriander seeds have to be added without roasting for the flavor? Please do let me know. Thanks. Pallavi.

    ReplyDelete
  18. Hi,

    If you are ginding on bulk no need to roast them. Just sun dry till crisp lite and grind in mill. If you are doing that in mixer, then you can just roast them for a while, not that we should roast golden. Just roast to make it crisp for easy powdering...Hope this helps.

    ReplyDelete
  19. We love this site. Thanks to Raks

    ReplyDelete
  20. No words to tell how tasty it was! We just loved it. Thank you so much for the detailed recipe. I am a big fan of yours:-)

    ReplyDelete
  21. hi
    i have made this 2-3 times...it s tasty...very flavourful.

    ReplyDelete
  22. I tried your sambar it came out well we all in our family loved it. My sambar will be very bad as compared before. Thanks for relieving me from this problem. Do you know to make molaga killi sambar it will be without veggies but tempered with dry chilles.

    ReplyDelete
  23. I tried this sambar...it was excellent!!!

    ReplyDelete
  24. I tried this sambar and it is tasting excellent. Some slight changes.
    I added 2 tsps of dessicated coconut and 3-4 curry leaves (fried this along with the masala frying). Also I used 'byadagi' chillies which is slightly milder in heat and gives excellent color to the dish. Result, I have an attractive looking sambar. I am still awaiting my home critic's (my hubby of course) appraisal of the dish.

    Thank you for painstaking effort in adding pics and diligent write-up.

    Looking forward to trying more of your recipes.

    Meena

    ReplyDelete
  25. Hello
    Tried this sambar. It came out so well n was very tasty with great aroma.

    ReplyDelete
  26. Sunday Evening so i tried this recipe with cabbage poriyal. First time I am trying this sambar. It came out very well. But not the same way my wife makes it. I used butternut squash as a vegetable and that veggie took the whole taste of the sambar. Why would you put tamarind and then add veggie? isn't veggies cooked and then tamarind?

    ReplyDelete
    Replies
    1. Some veggies takes a lot of time to cook, for such veggies, you can cook first and then add tamarind, some gets cooked so easily, those can be added together, no harm.

      Delete
    2. Ok thanks.
      I need to say this: As usual kalkureenga raks :)

      Delete
    3. Actually i loved this sambar today with dosai. my son ate 3 dosa ; generally he eats 2 ..he he he..

      Delete
  27. Hi..would love to know why i m not getting the yellow colour of sambar as yours...:)tried many times with the same recipe...But the colour is so dark brown..

    ReplyDelete
    Replies
    1. May be you are either roasting the ingredients too brown, or using the masala powder a lot.

      Delete
    2. Thank you much rak! I did exactly what you explained and it came out really well. my husband and in-laws loved it!

      Delete
  28. Hello raks , your recipes are awesome, the measurement are so perfect and would be so useful for featured. Thanks to you,

    ReplyDelete
  29. I have followed raks for 4 yrs now. Just a beginner in cooking. This recipe is not well laid out like others. Didn't know what to do with toor dal.

    ReplyDelete
    Replies
    1. So sorry Dinesh, now updated properly.

      Delete

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