SIMPLE ARACHIVITA SAMBAR
Arachi vita sambar, as we all know, is an excellent side dish for idli, dosa, upma, etc., etc.,
No need to say about the combination of hot white rice with a spoon of ghee and this sambar.
This simple arachivita sambar is a shortcut version of actual arachivita sambar.
I can narrate the difference as:
In traditional sambar, we fry chana dal, coriander seed, red chilies, coconut and solid hing in little oil and make a paste. The paste is added finally in the boiled sambar along with cooked and mashed toor dal.
This simple version requires no frying, just making a paste of raw coconut and adding at the end.
Any suitable combination of vegetables can be used in this recipe.
- Lady’s finger with brinjal
- small onion, drumstick and brinjal
- white pumpkin
- red pumpkin
- capsicum alone or combined with any of above vegetables
- broad beans(avarakkai) with tomato
- carrot and potato
Small onion – 15 to 20
Drumstick – 2
Brinjal-tender – 2
Toor dal – 1 cup
Turmeric powder – ¼ spoon
Tamarind – lemon size
Sambar powder – 2 to 2 ½ spoons
Salt – as required
Coconut(scrapped) – ½ cup
Coriander(dhania) powder – ¾ spoon(optional)
Coriander leaf – little
Cooking oil – 2 tbsp
Mustard – little
Methi(venthayam)seed – little
Hing – pinch
Curry leaf – 1 strip
- Soak the tamarind and extract the juice.
- Make a paste of coconut, (with coriander powder if available).
- Cook the toor dal very well along with turmeric powder, mash it well.
- Peel off skin of small onions.
- Wash and cut the drumstick and brinjals.
- Heat half of the oil, add onions and sauté for 2 to 3 minutes.
- Add other vegetables and sauté for a minute.
- Add sambar powder, give a quick stir and immediately pour the tamarind water.
- Add salt.
- Allow to boil well till all vegetables are cooked well and raw smell of tamarind is gone.
- Add mashed dal.
- Add coconut paste.
- Mix well and switch off burner after couple of minutes.
- Do tempering with items mentioned in remaining oil.(gingelly oil gives a nice flavor).
- Garnish with coriander leaves.
Enjoy with idly, dosa or rice.