Any Vegetable like White pumpkin, Drum stick, Raddish, Lady's finger, carrot, Small Onions (avoid this if it is made for festivls) can be used to make this Araichu vitta Sambar.
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| Vengaya Sambar |
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| Mullangi Sambar |
Ingredients:
Thuvar Dal - 1/2 cup
Tamarind Paste - 1 1/2 tbsp
Salt to taste
Turmeric Powder - 1 pinch
For Grinding:
Coriander seeds - 1/4 cup
Thuvar Dal - 2 tbsp
Bengal Gram Dal - 2 tbsp
Red Chilly - 6 to 8 nos
Cumin seeds - 1 tbsp
Black Pepper - 6 nos
Curry Leaves - a few
Grated Coconut - 1/2 cup
Rice - 2 tbsp
Oil - 2 tbsp
For seasoning:
Ghee - 1 tbsp
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Asafodeita Powder - 1 pinch
Curry Leaves - a few
Method:
Cut the vegetables into bigger pieces. Fry coriander seeds, Thuvar dal, Bengal gram dal, cumin seeds, black pepper, rice and red chilly till they become brown in colour. Reduce the flame and add the grated coconut and fry it till becomes brown. Grind everything along with curry leaves to a fine paste.
Pressure cook the thuvar dal with a pinch of turmeric powder and mash it finely.
In a hard bottom vessel, add 2 cups of water, tamarind paste, vegetable and salt and bring it to a boil. Add the ground paste and mix well. Reduce the flame and bring it to boil. Add the mashed thuvar dal and mix well. If the sambar is thick add water.
Remove from flame. In a seasoning laddle, add ghee and oil and when hot add the mustard seeds and wait till it splutters. Add the asafodeita. Chop the curry leaves finely and sprinkle it on the sambar. Pour the seasoning on top of the curry leaves to enhance the flavour. Can also add a few coriander leaves.
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