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Diwali 2014

Tuesday, October 2, 2007

This is my version of arachuvita sambar!!!
DSC_0144 copyIn this updated pic the veggi I used was poosanikkai/ash gourd…
Ingredients

  • Thuvar dal, cooked--  1 cup
  • Tamarind -- small gooseberry sized
  • Small onion -- 12- 125nos.
  • Green chillies -- 3 nos.
  • Tomatoes -- 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 tblsp
  • Urad dal -- 1tsp
  • Red chillies -- 5-6 nos.
  • Dry coriander seeds – 1& 1/2  tsp
  • Fenugreek seeds -- 1/2 tsp
  • Mustard(optional) -- 1/2 tsp
Method:
Fry all the ingredients well in kadai with little oil,one by one till golden brown. Add 1/2 tsp of dry coriander(without roasting) , while grinding.(This will give the exact aroma for sambar like we get in some Restaurants)Grind little coarsely and keep aside.
DSC_0104 DSC_0105

To temper
  • Mustard -- 3/4 tsp
  • Fenugreek seeds -- 1/2 tsp
  • Hing/asafoetida -- 1/2 tsp
  • Jeera 1 tsp
Method
  • Soak tamarind and take tamarind extract .
  • Peel onions and slit green chillies,slice tomatoes.
  • Heat a kadai 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.
  • DSC_0113
  • 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.
  • Let the vegetables get cooked and then add dal and bring to boil.


  • Lastly add the ground masala powder and let it boil for 3-4 minutes or till the sambar gets thick enough.
  • DSC_0121
  • Enjoy with Rice or you may even take this along with Idly,vada,pongal,dosa....!!
DSC_0169

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29 comments:

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

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

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

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  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!!

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

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  6. Thankyou Bindhya!!Thanx for visiting!!

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

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  8. And what about your dinner style?

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  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.

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  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..

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  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 :)

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

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  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...

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  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..

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

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  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...

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  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.

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  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.

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  19. We love this site. Thanks to Raks

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  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:-)

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

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  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.

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

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  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

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

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  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?

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    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.

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

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

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