ARACHUVITTA SAMBAR

             

       I like to eat dosai or idly along with sambar by just dipping them in it, but my Hubby likes to soak pieces of idly/dosai in sambar and eat. I will come out with usual sambar in my next recipe  This Samabar goes well with Ven Pongal. But the process involves little bit roasting and grinding. I guarantee you that the effort of trying this recipe will not go waste. Lets go through the recipe.

INGREDIENTS

TOOR DHAL	1 Cup
CARROT	1 No
POTATO	1 No
BIG ONION	1 No
TOMATO	1 No
TAMARIND	Small Lemon Sized
CORAINDER	Finely Chopped
SAMBAR POWDER	1 Tsp
TURMERIC POWDER	A Pinch
SALT	To Taste
OIL	1 Tbsp

TEPMER

MUSTARD	½ Tsp
URAD DAL	½ Tsp
ASAFOETIDA	A Pinch
CURRY LEAVES	Few

DRY ROAST & GRIND

CHANNA DHAL	1 Tsp
FENUGREEK SEEDS	¼ Tsp
RAW RICE	1 Tsp
DRY RED CHILLI	2 No
DHANIYA/CORAINDER POWDER	1 Tsp
COCONUT	1 Tsp

 STEP BY STEP PICTURES

Chop your veggies (you can add any veggies)

Take your Ingredients for Dry Roasting

Add the Ingredients one by one as per given in the table

Switch off the flame and add the Coconut

  After the roasted mixture is cooled,transfer to the mixie jar and grind it coarsely.

         Cook the Toor dhal with Turmeric Powder to a mushy form

You can smash it with the laddle

 Add all the veggies,Onion,Tomato,Green Chilly,Ginger,Salt 

Throw in the Sambar Powder

 Pour theTamarind Juice and close the cooker.Keep it for 2 whistles

After the pressure is released now add the grounded mixture

 Heat up for 5 min.If your samabar is very thick add little bit water.

     In kadai add 1 tbsp oil.Add your tempering items and pour it over the Sambar.

       Granish with Corainder leaves.It goes well with Idly,Dosai,Ven Pongal

NOTES

You can use Dhaniya instead of Corainder powder