Wednesday, May 15, 2013

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