ARACHUVITTA SAMBAR | BRAHMIN RECIPES

Last weekend i was searching for tamil brahmin’s recipes in some blogs and websites..I found arachuvitta sambhar and urulaikilangu curry ( potato curry) as the simple sunday lunch menu mentioned by many of them..so i prepared the same. Actually my MOM & MIL makes a similar kind of tiffin sambar. Keeping that recipe in my mind ,i prepared this araichuvitta sambar for lunch.One of my brahmin friend told me about this recipe long back which i noted down in my diary ..By referring tat recipe and the other recipes which i came across , i prepared this sambar. It was too good , fresh and flavourful. We loved it a lot.. My friend told this sambar is usually made with small onions. I used drumstick and sambar onions..Do try this version for ur sunday lunch & let me know friends!…

INGREDIENTS

For 3 people

Tamarind – Big gooseberry size Turmeric powder – 1/4 tsp Salt & water – as needed Drumstick – 1 no ( chopped length wise of pointer finger size)   To pressure cook: Toor dal – 1/3 cup Turmeric powder – 1/4 tsp Oil – a drop Hing – 1/4 tsp Water – As needed To roast & grind: Cooking oil – 2 tsp Fenugreek seeds – 3/4 tsp Dhania / coriander seeds -  1 tbsp Channa dal – 1.5 tbsp Red chillies -  5 nos (adjust as per ur taste. Use upto 7 ) Rice – 1/2 tsp(optional) Hing – 1/4 tsp Grated coconut – 1 tbsp To saute: Cooking oil – 1 tbsp Small onions/ sambar onion – 1/2 cup ( 10 - 15 nos) Tomato – 1 no (optional) ( i dint use) Curry leaves – a few Sambar powder - 1/2 tsp To temper: Ghee – 1tsp Mustard seeds – 1 tsp Jeera / cumin seeds –3/4  tsp Red chillies – 2 no (pinched into two) Curry leaves - few To garnish: Coriander leaves – few chopped finely..

METHOD

Pressure cook toor dal adding turmeric powder , hing and a drop of oil. In a kadai , add a drop of oil and roast all the ingredients given under “ to roast n grind” in the same order. Make sure nothing gets burnt..Roast under medium flame till nice aroma rises. Add grated coconut at the end , mix well and switch off the flame.It will get roasted in that heat itself. Powder them in a mixie.. In a wide mouthed kadai , heat oil,saute the small onions,curry leaves .. Onions should be sauteed very well with a nice aroma.. After it is sautéed , add the tamarind extract , sambar powder,drumstick pieces , turmeric powder & salt..Add some raw curry leaves  & a pinch of hing when it boils. Cover & cook till the drumstick is done. Now open the pressure cooked dal and mash it well..It should be well mashed.After adding the dal, add the powdered spices .. Mix well without forming lumps.Let it boil for few minutes. It thickens. Add water if necessary.Check for salt.. Switch off the flame and garnish with coriander leaves. Last but not the least , temper all the ingredients given under “ to temper” in ghee & add to sambar. Cover it with a lid to retain the aroma. Serve after 15 – 30 mins.. Enjoy with rice , potato curry and papad !!

NOTES

The link for potato curry i’ve given is not brahmin’s style. If u want to make their method just omit the ginger , garlic & onions .. cut the potato into very small cubes and  roast in oil adding red chilli powder ,turmeric & salt. This is the way they make potato curry..I’ll try to post it soon.. Chopped tomato can be used along with onions.Saute it till its mushy and then add tamarind extract. Instead of adding the spices along with dal ,u can saute the ground spices before adding tamarind extract which gives additional flavour. Adjust the red chillies according to ur taste .. Dal should be mashed well. U can also use vegetables like carrots, potatoes, brinjal along with drumstick.

Do try this and let me know ur comments..Catch u all in my next post ..

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