Arachuvitta Sambar / Kadamba Sambar

One of the sambar varieties with an unique aroma mainly because of the freshly grounded masala in it....

Ingredients and Preparation
Part 1 - Mixed Vegetables

• Small onions - 1 cup
• Capsicum - 1 (medium sized)
• Drumsticks - 2
• Carrot - 1 or 2 (depending upon the size)
• Radish - 1 or 2 (depending upon the size)
• Beans - 6 nos
• Ghee / Oil - 1 tablespoon
• Water - 2 cups
• Turmeric - a pinch

Preparation

• Peel the skin of the onions and chop them further into small pieces
• Dice capsicum into small cubes
• Cut drumsticks and beans lenghtywise
• Chop carrot and radish into round slices

Part -2 - Fresh Sambar Masala

• Refined / Coconut oil - 1 teaspoon
• Dried red chillies - 3 nos or more
• Hing - little
• Channa dhal / Kadala Parupu - 1 tablespoon
• Methi seeds - 1/2 teaspoon
• Coriander seeds / Dhaniya - 1 tablespoon
• Coconut bits - 1 or 2 tablespoons

Preparation

• Heat oil in a kadai and  fry red chillies first.Spray hing
• Now add channa dhal and roast till becomes golden brown
• Finally fry methi seeds and dhania.Switch off the stove and cool them
• Take it in a mixer along with coconut and grind it to a fine powder

Part 3 - Others

• Pressure cooked toor dhal - 1 cup
• Tamarind extract - 2 cups (taken from small lemon sized ball)
• Sambar powder - 1 teaspoon
• Salt - 1 teaspoon or more

Refer the following link in which "Pressure Cooking Toor Dhal" is one of the part and explained with pictures

Part 4 - Seasoning

• Ghee - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Hing - little
• Curry leaves - few

Method

• Heat ghee / oil in a vessel.Fry small onions till they become golden brown

• Add diced capsicum and saute them well

• Add other vegetables one by one and fry them for 3 minutes

• Pour 2 cups of water and a pinch of turmeric.Boil the vegetables till they are 3/4th cooked
• Dissolve sambar powder and salt in the tamarind extract without any lumps
• Add it to the 3/4-th cooked vegetables.Boil till the raw smell of the sambar powder and tamarind water diffuses

• Now dissolve the freshly ground masala with some water and add it to the above mixture
• Blend well with a ladle and let it cook for 5 minutes.By this time the vegetables should have been fully cooked
• Add the boiled and mashed toor dhal.Mix well and cook for sometime say 3-5 minutes
• Heat ghee in a small iron ladle and splutter mustard seeds and curry leaves
• Once done drop it into the sambar and again boil for 3 minutes
• Swich off the stove 

• Transfer into a serving bowl

Enjoy this Arachuvitta Sambar by mixing with rice and topping it with ghee.Serve it along with any subji and fried pappad