So I make Araichuvitta sambhar for Breakfast as well as lunch time, And pair up with Hot Idly and Rice. Naturally i am addict to that , Because it has coconut oil at the final stage while tempering.Though we are grinding Coconut and other spices, Coconut oil takes the main Ingredients in this. So wrap up and start perparing perfect for Week end.
Veggie for the sambhar – 1 + 1/2 cup ( i used green pumpkin which i got it from Kumbakonam – u can use other veggies like Shallots, Potato,drumstick )
Green chilly – 2 nos
Tomato – 2 nos
Tamarind water – 1/4 cup
Normal water – 3/ 4 cup + needed adjust depends on the consistency requirement
Sambhar powder – 1tbsp
salt – as required
ghee – 1 tbsp
Normal oil – 1tbsp
turmeric powder – a pinch
cooked toor dal – 1 cup + 1/2 (will adjust later if needed to make thick – Also if there is a toor water excess just reserve it we can also add that to make gravy)
Hing – a pinch
Mustard seeds – 1 tsp
Coconut oil – 1 tbsp
Curry leaves – few to temper
To fry and Grind
Red chilly – 3 to 4 nos
Channa dal – 1 tbsp
Coriander seeds – 2 tsp
curry and coriander leaves – 1/4 cup
Coconut – 1/4 cup grated or chopped
Since i used the green pumpkin from kumbakonam i boiled it in the water by adding the required amt of salt, and once boiled i strained it completely and transfer it to the bowl, so make sure u boil the veggie which u use, But when u are using Onion U cannot boil it instead u can saute the onion in the oil.
Take cooked toor dal and smash it completely by adding the water , then add the hing powder and mixed grind paste and mix well. keep aside ( i have used my kadai for mixing – Do not think i boiling the mixture Separately )
Heat the kadai pour the ghee and normal oil once melt add the mustard seeds once cracked add the green chilly and saute for a minute , Now add the tomato (if u are using onion add at this stage) saute till tomato oozes it water , then add the tamarind water along with the requirement of water and mix well once mixed add the sambhar powder and allow it to boil completely. I.e boil till raw smell goes. now add the veggies . give a nice saute
Once the raw smell goes and its boiled , now add the toor dal mixture and mix well , everything will blend nicely, Do not over cook it at this stage always keep it in the low flame. once every thing blend off the flame and temper the sambhar with Coconut oil and curry leaves and transfer it to the sambhar.
serve hot with Rice or Idly or Dosai .. Well go
- Always Adjust the Tamarind water and make sure the Sambhar is not too tangy it should be balanced one.
- If u want to fry the coconut do it , Because this way u can increase the shelf life for extra hour.
- Do temper finally , which is important one for the sambhar flavor.
- Use any vegetable.
- Generally in Araichuvetta sambhar they do not add sambhar powder, I feel the grounded is slightly bland so i added it , If u feel the grind masala is fine u no need to add the sambhar powder.