Main Ingredients
• 250 gms Arhar dal
• 200 ml Tamarind Water
75 gms Madras Onions ( Peal Onions)
• 1 no White Radish
• 70 gms Carrot
• 50 gms Ripe Tomatoes
• 2 nos Drumstick , cut into 1 inch pieces
• 20 gms Turmeric powder
• As per taste Salt
Ingredients to be Roasted & Ground
• 25 gms Coriander Seeds
• 15 gms Channa dal
• 5 gms White Urad Dal (Split)
• 6 gms Dry Red Chillies
• 5 gms Methi Seeds
• 25 gms Fresh coconut
Ingredients for Seasoning
• 10 gms Sesame (Gingelly) Oil
• 5 gms Mustard seeds
• 2 gms Asafoetida (hing)
• 2 sprig Curry leaves
• 2 sprig Coriander leaves , finely chopped
Chef of the day: (Maha Shiva Sai satwik BCT&CA 1st sem )
Procedure :
1. Cook the Arhar dal in a pressure cooker adding double the quantity of water until you hear three whistles. After a couple of whistles, turn the heat to low and simmer for 3 to 4 minutes. .
2. Once the pressure is released, open the cooker and whisk the dal until smooth. Keep this aside.
3. Prepare the tamarind water by soaking in warm water and extract the pulp and keep it aside. Cut the vegetables and keep aside.
4. Heat a small pan. Add bengal gram, urad dal; roast them on a medium heat until the dal is well roasted and has turned browned.
5. Add the coriander seeds, methi seeds and red chilies and roast for about a minute.
6. Once the seeds are roasted well, add the grated coconut and roast until the aroma comes through and turn off the heat.
7. Once cooled, grind the mixture in a mixer grinder to make a powder. Keep this aside.
8. Take a deep pan, add sesame oil and heat it to a medium heat. Add mustard seeds, hing, curry leaves and crushed red chilli.
9. Add the cut carrots, radish, drumstick, chunks of onions, turmeric powder, salt and the ground sambar powder. Cook for a couple of minutes making sure the vegetables do not burn. Sprinkle water to slow the cooking process.
10. Add the tamarind pulp to the vegetables and cook for another 5 minutes.
11. Add the cooked dal to the tamarind vegetables. Stir well to combine.
12. Check the salt and adjust to suit your taste. Give the Arachuvitta Sambar a brisk boil for a couple of minutes. Adjust the consistency of the Sambar by adding water and then simmering for a few more minutes.
13. Once done, turn off the heat and stir in the chopped coriander leaves and transfer the Arachuvitta Sambar a serving bowl.
14. Temper the sambar with ghee and sesame oil. In a small pan, add the sesame oil & Ghee.
15. Once the oil is hot, add the mustard seeds, red chillies, curry leaves and allow it to crackle. Finally add the asafoetida powder to oil and stir. Turn off the heat.
16. Add this tempering to the Arachuvitta Sambar, stir and serve hot.