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Thursday, May 21, 2009

ARACHUVITTA SAMBAR

INGREDIENTS:

Toor dhal - 1 cup
Tamarind - a lemon sized ball
Drumstick - 2
Salt - as per taste
Turmeric powder - 1/2 tsp.
Sambar powder - 1 tablespoon
Mustard seeds - 1/4 tsp.
Hing
Oil
Curry leaves - few
Coriander leaves - few

To fry in oil and grind:

Coriander seeds - 1 tablespoon
Methi seeds - 1/4 tsp.
Gram dhal - 1/2 tsp.
Dry red chillies - 2
Scraped coconut - 2 tablespoons

METHOD:

Pressure toor dhal with turmeric powder, mash well and keep aside.

Soak tamarind in lukewarm water and extract juice.

Wash and cut drumsticks into finger-long pieces and boil in water with turmeric powder and salt. Do not throw the excess water.

In a kadai, heat a spoon of oil and fry the coriander seeds, methi seeds, gram dhal, hing and dry red chillies till golden brown. Add scraped coconut and grind it in a mixie to a thick paste(slightly coarse) using little water.

In the same kadai, heat oil, add mustard seeds, when they splutter, add curry leaves and pour in the boiled drumstick with the water. Now add the sambhar powder,required amount of salt, and tamarind extract. Allow it to boil till the raw smell of tamaring goes. Now, add the mashed toor dhal and ground paste. Let it boil till thick. Transfer it to a bowl and garnish with coriander leaves.

This can be had with rice(with a spoon of ghee) and can also be used with idli and dosa.

6 comments :

  1. mmm, looks heavenly... Such an authentic sambhar, with some hot rice this should taste great!!!

    ReplyDelete
  2. Nice blog...and good collection of recipes,
    I have something sweet for your upcoming event...

    ReplyDelete
  3. Thank you Pinky and Ramya. Looking forward your participation.

    ReplyDelete
  4. First time to your blog. Nice blog....
    You have good collection of recipes.
    Do visit my place when u find time.

    ReplyDelete
  5. Thank you Anu. Definitely will visit your blog.

    ReplyDelete
  6. Should we add sambhar powder also for this? Will the ground paste not be sufficient.

    ReplyDelete

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