ARACHUVITTA SAMBHAR:
This is a popular sambhar in South India Cooking. It is a good side dish for idlis and dosas. Ok!!!! Ok!!!! Let me give you the recipe.
Ingredients:
1. Any Vegetable ( I usually prefer Sambhar Venghayam/Shallots)
2. Tomato - 1
3. Tamarind - Lemon sized soaked in water
4. Toor dhal - 1 cup (boiled and mashed)
5. Turmeric Powder - 1 pinch
6. Salt - As per taste
To Grind:
1. Grated Coconut - 1/2 cup
2. Chana Dhal / Bengal Gram - 2 tsp
3. Coriander Seeds - 4 tsp
4. Red Chillies - 5 or 6 or as per taste.
To Temper:
1. Gingelly oil - 2 tsp
2. Mustard Seeds - 1 tsp
3. Fenugreek seeds - 1/4 tsp
(If you are not using onion, then you can add a pinch of asafetida or else no need)
4. Curry Leaves - 2 or 3 sprigs.
PROCEDURE:
Step - 1: Grind the ingredients under "to grind" and place it aside.
Step - 2: Place a kadai on the stove and switch it on.
Step - 3: Add gingelly oil along with mustard seeds.
Step - 4: When the mustard seeds splutters completely, add fenugreek seeds along with curry leaves and fry till the fenugreek turns red.
Step - 5: Add the small onions and fry till it becomes transparent along with tomato.
Step - 6: Next, add a little water and cook the ingredients for sometime.
Step - 7: When the onions are cooked, add the tamarind water and cook for another 2 minutes or till the raw smell of the tamarind vanishes.
Step - 8: Next, add the mashed dhal and cook for another 2 minutes or till the ingredients in the kadai mixes well.
Step - 9: Then add the grind mixture and mix it well.
Step - 10: Add the required amount of salt and boil for 2 minutes.
Step - 11: The sambar will be in a thick state.
Step - 12: Remove the heat and garnish it with coriander leaves.
Step - 13: Araichuvitta sambar is ready to serve.
This is a popular sambhar in South India Cooking. It is a good side dish for idlis and dosas. Ok!!!! Ok!!!! Let me give you the recipe.
Ingredients:
1. Any Vegetable ( I usually prefer Sambhar Venghayam/Shallots)
2. Tomato - 1
3. Tamarind - Lemon sized soaked in water
4. Toor dhal - 1 cup (boiled and mashed)
5. Turmeric Powder - 1 pinch
6. Salt - As per taste
To Grind:
1. Grated Coconut - 1/2 cup
2. Chana Dhal / Bengal Gram - 2 tsp
3. Coriander Seeds - 4 tsp
4. Red Chillies - 5 or 6 or as per taste.
To Temper:
1. Gingelly oil - 2 tsp
2. Mustard Seeds - 1 tsp
3. Fenugreek seeds - 1/4 tsp
(If you are not using onion, then you can add a pinch of asafetida or else no need)
4. Curry Leaves - 2 or 3 sprigs.
PROCEDURE:
Step - 1: Grind the ingredients under "to grind" and place it aside.
Step - 2: Place a kadai on the stove and switch it on.
Step - 3: Add gingelly oil along with mustard seeds.
Step - 4: When the mustard seeds splutters completely, add fenugreek seeds along with curry leaves and fry till the fenugreek turns red.
Step - 5: Add the small onions and fry till it becomes transparent along with tomato.
Step - 6: Next, add a little water and cook the ingredients for sometime.
Step - 7: When the onions are cooked, add the tamarind water and cook for another 2 minutes or till the raw smell of the tamarind vanishes.
Step - 8: Next, add the mashed dhal and cook for another 2 minutes or till the ingredients in the kadai mixes well.
Step - 9: Then add the grind mixture and mix it well.
Step - 10: Add the required amount of salt and boil for 2 minutes.
Step - 11: The sambar will be in a thick state.
Step - 12: Remove the heat and garnish it with coriander leaves.
Step - 13: Araichuvitta sambar is ready to serve.
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