Araichuvitta Sambhar (Sambhar with Ground Coconut and Other Spices)

in Soups and Lentils

Recipe taken from Cook and See Part – 1.

This Sambhar uses , freshly ground spices with coconut, which are added to tamarind ,lentils and vegetables , to give delicious results. Unlike the usual sambhar ,where sambar powder is used , in this sambhar , we make the paste as and when the tamarind boils  and the vegetables cook. Try this recipe .

Ingredients

  • Red gram dal ½ cup,
  • Red chillies 12 (6 for seasoning and 6 for grinding),
  • Green 2 to 4 in number
  • Rice flour 1/2 teaspoon (optional),
  • Tamarind(new) 15 to 20 grams,
  • Gingelly Oil (preferred) 3 teaspoon,
  • Mustard 1 teaspoon,
  • Fenugreek seeds ½ teaspoon,
  • Asafoetida ½ teaspoon or compounded asafoetida ½ inch (pounded),
  • Turmeric powder ¼ to ½ teaspoon,
  •  Rock Salt  1 teaspoon or  to taste ,
  • Curry leaves few,
  • Coriander leaves chopped fine (few sprigs),
  • Bengal gram dal 1 teaspoon,
  • Coriander seeds 1 ½ teaspoon
  • Coconut grated ¼ to ½ cup,
  • Water 1 cup,
  • Vegetables any one or a combination of three to four  , of the below
  • Radish, drumstick, brinjal, ladies finger, onions( peeled ), shallots (peeled ), carrots, green beans, capsicum, cluster beans, runnerbeans  amaranth     (   chopped medium size),

Method

  1. Soak the tamarind in 1 cup water for 10 to 15 minutes. Extract juice by squeezing the tamarind and make juice and keep aside.
  2. Pressure cook the dal to soft ,adding turmeric powder. Take the cooked dal and mash it well. keep aside .
  3. Heat a deep bottomed kadai /  stone ware vessel or kalchatti , add 1 teaspoon  oil, shallow fry bengal gram dal, coriander seeds, red chillies (6) and coconut to reddish brown. Grind into a smooth paste ,adding a little water ( two to three tablespoon).
  4. Grind to a smooth paste.
  5. In the  same pan, heat rest of the oil, add all the seasonings, as mustard splutters , add chopped vegetables and curry leaves , saute for two to three minutes, and then add the tamarind juice and salt.
  6. Cook in medium heat till ¾ done. Add the ground paste and cooked mashed dal and again simmer till the vegetables are well cooked and soft. Add rice flour mixed in one tablespoon of water  to the boiling sambar, simmer for a minute or so.
  7. Garnish with chopped coriander leaves.
  8. Delicious aromatic sambhar is ready.

Note

  1. This sambhar will be spoilt soon especially in hot climates, as coconut is added , so please refrigerate after serving.
  2. Ghee can be used to season the sambhar, instead of sesame oil. Increase the amount of  oil or ghee if required .
  3. Try to use unpolished dals in your cooking. Heavily polished dal are  low in nutrients and harmful for health too.
  4. Cold pressed oils are preferred to refined oil.
  5. If you have run out of red chillies, you could use green chilies.
  6. The amount of dal ,red chillies , salt and other spices can be reduced or added according to your taste .