Arachuvitta Sambar
Sambar is vital part of any South Indian meal. It is prepared in so many different ways in every region of the southern states. Some sambars just for idlis and dosas and some for rice. It is an easy preparation but a slight change in the process can make it a complete disaster. It is an elaborate process of blending lentils and vegetables with tamarind and spices. It is rich in flavor and ingredients while being healthy too.
Keralites just love to add coconut in anything and thus Arachuvitta sambar came in existence. It is mostly prepared in Palghat brahmin households and is a part of most feasts or sadhyas. Any vegetable can be used like drumstick, potatoes, brinjal, carrots, capsicum, ladies finger etc. If you are making karela/bittergourd or muli/radish sambar or small onion / shallots sambar they generally don't add other vegetables with it.
Recipe:
2 tbsp Coriander Seeds, 1/4 tspn Methi Seeds, 1/2 cup grated coconut, 1 tsp cumin seeds, 1/2 tsp ural dal, 5 red chillies. Roast these ingredients with a little oil and grind them to a paste.
2/3 cup toor dal, 1/3 cup pasiparuppu / split moong dal ( A combination of dals give the sambar a little more flavor to it ).
2 cups of vegetables - potatoes, drumstick, ladies finger, yam etc,.
Tamarind pulp.
Asofoetida, turmeric, salt, mustard seeds, curry leaves, coriander leaves.
Onions - optional.
Pressure cook the dals with a little turmeric, salt, few curry leaves and few drops of oil. Boil the tamarind pulp with vegetables and 1 tsp of the ground paste. When they are partially cooked add half of the cooked dal and rest of the paste. More chilly pwd maybe added if it is not spicy enough. When it comes to a boil and all vegetables are tender switch the stove off. Heat a spoonful of oil and let the mustard seeds splutter, add curry leaves and asofoetida and garnish the sambar with this mixtures and coriander leaves.
Sambar is vital part of any South Indian meal. It is prepared in so many different ways in every region of the southern states. Some sambars just for idlis and dosas and some for rice. It is an easy preparation but a slight change in the process can make it a complete disaster. It is an elaborate process of blending lentils and vegetables with tamarind and spices. It is rich in flavor and ingredients while being healthy too.
Keralites just love to add coconut in anything and thus Arachuvitta sambar came in existence. It is mostly prepared in Palghat brahmin households and is a part of most feasts or sadhyas. Any vegetable can be used like drumstick, potatoes, brinjal, carrots, capsicum, ladies finger etc. If you are making karela/bittergourd or muli/radish sambar or small onion / shallots sambar they generally don't add other vegetables with it.
Recipe:
2 tbsp Coriander Seeds, 1/4 tspn Methi Seeds, 1/2 cup grated coconut, 1 tsp cumin seeds, 1/2 tsp ural dal, 5 red chillies. Roast these ingredients with a little oil and grind them to a paste.
2/3 cup toor dal, 1/3 cup pasiparuppu / split moong dal ( A combination of dals give the sambar a little more flavor to it ).
2 cups of vegetables - potatoes, drumstick, ladies finger, yam etc,.
Tamarind pulp.
Asofoetida, turmeric, salt, mustard seeds, curry leaves, coriander leaves.
Onions - optional.
Pressure cook the dals with a little turmeric, salt, few curry leaves and few drops of oil. Boil the tamarind pulp with vegetables and 1 tsp of the ground paste. When they are partially cooked add half of the cooked dal and rest of the paste. More chilly pwd maybe added if it is not spicy enough. When it comes to a boil and all vegetables are tender switch the stove off. Heat a spoonful of oil and let the mustard seeds splutter, add curry leaves and asofoetida and garnish the sambar with this mixtures and coriander leaves.
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