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How to make Arachuvitta Sambar
1.Dry roast the ingredients under ‘to roast and grind’ until golden brown and grind it to a semi fine powder. Keep aside. Pin2.Pressure cook toor dal with turmeric powder and enough water (4-5 whistles) till its cooked , mash it well with a laddle, set aside.In a kadai, heat 2 teaspoon of oil, add mustard seeds,urad dhal, fenugreek, hing, red chillies and few curry leaves. Now add the shallot’s, saute them till they are semi-cooked. Add chopped tomato and saute it well.Pin3.Add the veggie of your choice – I used carrots. Saute till raw smell leaves.Then transfer this to the pressure cooker containing mashed dhal. Add little water and dilute it.Pin4.Simmer and allow it to boil for 3-5mins till the veggie is cooked and is soft.Add the freshly grinded powder and mix well. Then add tamarind water. Mix well.Add required salt.Pin5.Allow it to boil for 5-7 mins till the sambar is thick and is of desired consitency.Add chopped coriander leaves and switch it off.Pin
Expert Tips
Adding veggie is purely optional, you can make it without any vegetable too. As it uses freshly ground spices, the sambar will be flavourful even without any vegetable.
Dont worry if your spice powder is not very fine. I usually make is slightly coarse only but the sambar comes out well.
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