Cuisine: Indian
Prep time: 10 mins
Cooking time: 30 mins
Serves: 5 – 6 people, as a side dish for rice, idly or dosa
This sambar is also called Arachuvitta Sambar.
This goes very well with rice, idli and dosa
1 cups Toor dal (Sambar dal)
Vegetables of your choice (potato, onion, carrot, drumstick, okra)
1/4 teaspoon Turmeric powder
2 pinches Asafoetida
Tamarind (1 small ball size)
5 dried red chillies.
2 teaspoons Coriander seeds
1 cup Grated coconut
For the seasoning:
1 teaspoon Mustard seeds
Curry leaves 4 to 5
Coriander leaves – a small bunch for garnishing
Coconut oil – 2 tsp
1. Wash toor dal and pressure cook it adding little turmeric powder.
2. Soak tamarind in water to make tamarind juice. Pour juice in a pan and boil it. Once it starts boiling, add the vegetables, turmeric powder, asafoetida and salt. Cook it in medium flame.
3. In another pan, add 1 tsp oil add red chillies and coriander seeds and fry it until golden brown. Once done, grind with grated coconut and make a fine paste.
4. When the vegetables are cooked, add the ground mixture and cooked dal to it.
5. Add salt to taste and boil it again. When bubbles start to come, season with mustard seeds and curry leaves. Garnish it with coriander leaves.
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