Arachuvita Sambar | Freshly ground Sambar

Last week,I had a chance to meet one of my friend,who had recently visited India.The chit-chat continued for quite some time.Then she told me that she attended some wedding there etc..

Always Indian weddings will be filled with friends and relatives.I felt I'm missing all these fun as it has become 3 years since I visited India.Another interesting thing is the good food.Usually TAMBRAM weddings will be for 3 days.So lot of varieties to enjoy.

Guess what,this sambar , potato podimass will be a part of wedding menu.So just to cheer me up,I prepared the same and enjoyed thoroughly along with potato as a side dish.

All right.Lets get into the recipe part.

Ingredients

Toor Dal ............................. 1/4 cup
Tamarind ............................. 1 tbsp, tightly packed
Shallots................................ 1 cup,peeled
Turmeric powder................... 1/4 tsp
Salt...................................... to taste
Curry leaves....................... 1 sprig
Coriander leaves............... few

To roast & grind

Toor dal ......................... 1/2 tsp
Channa Dal..................... 1 tsp
Coriander seeds............. 11/2 tbsp
Dry Red Chilli................ 4 (adjust)
fenugreek seeds.............. 4
Coconut....................... 1 1/2 tbsp

To temper

Sesame oil ................ 11/2 tsp
Mustard..................... 1/2 tsp
Fenugreek seeds.........8

Method

1. Wash and pressure cook dal with enough water and a pinch of turmeric.Set aside.
2. Soak tamarind in warm water for 15 to 30 minutes and extract the juice.
3. Heat oil a kadai.Once oil is hot add the tempering ingredients.
4. Add the shallots and saute for 2 minutes.
5. Slowly add the tamarind juice , 1/2 cup of water.
6. Add turmeric and salt .
7. Cover and cook for 7 to 8 minutes or until the onions are soft.
8. In a separate pan add a little oil and heat.
9. Add the ingredients given under 'to grind' except coconut and saute until the dals are golden brown.
10. Now add coconut and saute for a minute.Let it cool down.
11. Then blend with little water to a paste.(slightly coarse).
12. Once the onions are soft add the ground paste and let it cook for 3 to 5 minutes.
13. Add in the boiled and mashed toor dal.
14. Add curry leaves and coriander leaves.
15. Check the seasoning and turn off the heat.

Enjoy with steaming rice and papad.

Note

• Cook dal such that it is completely mashed up.
• If you prefer adding some vegetables, you can add veggies like radish, drumstick along with onion.