Arachi Vitta Sambar

Arachi vitta sambhar

Sambhar is mandatory in South Indian homes. Arachu vitta sambhar is Tamilnadu speciality in which Sambar is prepared with freshly ground sambhar paste. The aroma of the sambhar which spreads across home leaves an unforgettable experience. Here I present arachu vitta sambar with mixed vegetables to relish with hot steamed rice and a dollop of ghee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Accompaniment/side dish

Cuisine: Tamilnadu/South Indian

Servings: 4-6

Ingredients:

Toor dal: One cup

Water: As required

Salt: As required

Vegetables: carrot, onion and drumstick (Of your choice)

Coriander leaves: Few

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Fenugreek seeds: Few

Asafoetida: A pinch

Red chilli: 1 no.

Curry leaves: A sprig

To roast and grind:

Bengal gram: 1 tbsp

Whole black peppercorns: Half tsp

Fenugreek seeds: Half tsp

Coriander seeds: 2 tsp

Fresh coconut: 1 tbsp

Red chillies: 3 nos.

Tamarind: Small lemon sized

Method of preparation:

🌿. In a small kadai put Bengal gram, coriander seeds, black peppercorns fenugreek seeds . Roast them adding few drops of oil. Roast them till they turn into light golden brown colour.

🌿. Now add grated coconut , red chillies and tamarind. Sauté for few seconds and switch off the flame. Allow to cool down completely.

🌿. Meanwhile, cook toor dal and veggies separately in a pressure cooker for five whistles. Allow the pressure to completely cool down to normal temperature.

🌿. Open the lid of the pressure cooker, transfer the cooked toor dal and veggies into a vessel. Bring it to boil.

🌿. Meanwhile, grind the roasted ingredients into a smooth paste adding half cup of water.

🌿. Transfer the ground paste to the boiling toor dal veggies mixture. Also add turmeric and one cup of water.

🌿. Now add chopped coriander leaves and boil furthermore for five minutes.

🌿. Heat small kadai and pour oil for tempering. Put mustard seeds, fenugreek seeds and cumin seeds. When mustard splutter add a pinch of asafoetida, curry leaves and red chilli.