Arachuvitta Sambar

It is a very traditional South Indian dish. I have roasted the spices and make it as fine powder and added this kuzhambu. This dish tastes unique and more delicious. 

 This goes very well with idly, dosa, pongal, vada, white rice, uthappam...

Ingredients

Soaked Toor Dal – 1 cup

Turmeric Powder – ¼ tsp

Hing – a pinch

Tamarind Water – 2 cups

Peeled Shallots – 1 cup

Chopped Tomato – 1

Mixed Vegetables – 1 ½ cups

Salt to taste

Oil – 2 tsp

(For dry roast & grind)

Cumin Seeds – 1 tsp

Peppercorn – 1 tsp

Fenugreek Seeds – ¼ tsp

Dry Red Chilli – 6

Channa Dal – 1 tsp

Grated Coconut – 1 cup

Coriander Seeds – 2 tsp

(To Temper)

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Method

In a pan heat 1 tsp of oil and all the ingredients which are under “for dry roast & grind” and saute for till gets slight golden in color.

Let it cool for 10 to 15 minutes and grind it as a paste. Then keep it aside.

In a pressure cooker add, soaked toor dal, salt, hing, turmeric powder and pressure cook it till 3 to 5 whistles comes out. Once it done, mash it well and keep it aside. 
In a kadai, heat another tsp of oil. Add the tempering ingredients one by one which are under “to temper” and saute it for few seconds.

Then add the peeled onions and saute it till get slight changes in color. Now add chopped tomatoes and saute till this gets mushy.

Add mixed vegetables fry this for another 2 to 3 min. Add tamarind water, then close the lid and keep cook for 10 minutes (till the veggie becomes soft).

Now add the ground masala and keep cook for another 5 min. Then add mashed dal and let it be for 3 to 4 minutes.
Then switch off the flame and garnish with chopped coriander leaves.