July 29, 2011

Arachu Vita Sambar

Arachu Vita Sambar literally translates to ground Sambar. So instead of the usual Sambar which is done with regular sambar powder, this is done by freshly grinding a paste for the sambar. Though the ingredients dont vary much the taste does. Its yummy  in its own way....
Toor Dal - 1 cup
Tamarind - size of lemon
Mustard Seeds - 1/4 tbsp
Asafoetida - 1/4 tbsp
Curry Leaves - a little
Salt to taste
Oil for cooking

For the paste
Red Chili - 6
Coriander Seeds - 3 tbsp
Chana Dal - 1 1/2 tbsp
Fenugreek Seeds - 1/4 tbsp
Asafoetida - 1/4 tbsp
Grated Coconut - 3 tbsp

Heat little oil in a pan and dry roast all the ingredients for the paste except the coconut till the dal is golden brown. Switch off heat and once it cools down add coconut and grind it to a paste.
Heat oil  in a pan (we use a uruli) and add mustard seeds. Once it splutters add asafoetida, curry leaves and any vegetable of your choice and saute. Today we used Broad Beans. Ideally it can be anything like Ladies Finger, Brinjal, Drumstick, Raddish, Ash gourd (You should pressure cook while using raddish and ash gourd).
Add some water and de glaze the pan. Add Tamarind extract and allow to boil.(Soak tamarind in warn water and extract juice. Keep repeating till the pulp has lost the original color. Remove any excess dirt)
Add the paste and salt and once the raw smell is gone add cooked toor dal(pressure cook till mushy).
Once a consistency is there we can add a bit of jaggery. Its optional though. Switch off heat and serve hot with rice and any fried vegetable.

Bon Appetit!!