Arachuvitta Sambar|Sambar Recipe

    Arachuvitta sambar is a sambar made with freshly ground masala.This makes the sambar more aromatic and very different than regular sambar.This sambar is a boon for those who don't have sambar powder in hand.Restaurants will do this type of sambar to save lentils.This sambar is exactly brahmin style with no onions or garlic and is useful for fasting days.
   In South India people have a daily routine of making sambar. In my family eating sambar daily is a big no no. So i try to do rasam,dal,poondu kulambu,mor kulambu as variation. Sometimes I make variety rice like curd rice,bisibelabath,chickpeas rice to break the monotony. But the want for different tastes will not subside.
   I love iyengar style sambar very much. Its slightly tangy and slightly sweet, but rich and thick with extra dal. You can eat it with rice,idli,dosa or any breakfast item.
     When I saw this recipe in snehas site something clicked and I added some extra dal to my regular arachuvitta sambar and voila the result was super yummy ..
     I haven't added onion or tomato to this sambar feel free to add it .You can use ash gourd or bottle gourd instead of bell pepper.You can use little ghee to make it more rich. I added sambar powder for extra taste .You can omit it and add one more red chili instead.

Arachuvitta Sambar|Sambar Recipe

       Arachuvitta sambar a easy sambar recipe with freshly ground sambar powder

Cuisine: Indian Category: Sides Serves:3-4 Prep time:20 min(including pressure cooking,grinding) Cook time: 25 minutes Total time: 40-45 minutes


Ingredients:

• 1/2 bell pepper/Kuda milagai
• 1/2 cup toor dal/Tuvaram paruppu
• gooseberry size tamarind/puli
• 1/4 tsp sambhar powder(optional)
• salt required.

To roast and grind:

• 3/4 tbsp coriander seeds/Malli vethai.
• 3/4 tbsp chana dal/Kadala paruppu
• 3 red chiles(increase if not using sambhar powder)/vara milagai
• 1 tbsp coconut/Thengai thuruval.

To temper:

• 1 tsp oil
• 1/2 tsp mustard seeds
• few curry leaves.

Method:

Preparation:

• Pressure cook toor dal for 2-3 whistles and mash it well
• Roast all the ingredients separately until the dal changes colour.
• Grind the ingredients with little water to a fine paste.
• Soak tamarind in water and squeeze the juice out .
• Chop onions and tomato if using in sambhar.
• Chop bell pepper and keep it aside.

Cooking:

• Add oil to the tava.
• Add temperings to it .
• Add chopped bell pepper and saute it until the raw smell goes off.
• Add tamarind extract to tava. Let the bell pepper gets cooked well (at least 5 minutes).
• Add the ground masala,dal and required salt to the sambar.
• If the sambar is too thick add more water .
• Check salt and spice while the gravy is boiling.
• If you find it less spice add sambar powder to it and mix well.
• Let all of the flavors combined and boil for 5 minutes.
• Arachuvitta sambar is ready to be served with rice,dosa,idli or any breakfast item of your choice.
• Serve hot with ghee .

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