Araithuvita sambar is very tastier than the sambar made with sambar masala. Try this recipe and let me know your comments.
Brinjal - 1
Potato - 1
Carrot - 1
Drum stick - 1
Tamarind - 1 small lemon sized
Salt - To Taste
Coriander leaves - few
Hing - A Pinch
Oil - 2 teaspoon
Red Chillies - 8
Coriander Seeds - 3 teaspoon
Channa Dhal/Kadalai parupu - 2 teaspoon
Fenugeek Seeds - 1/4 teaspoon
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry Leaves - few
Coriander Leaves - few
- Cook the thurdal in the pressure cooker and smash the dhal nicely.
- Soak the tamarind in water and extract the juice.
- Cut all the vegetables a little bigger and keep it aside. Pour the oil in the pan and once the oil is hot, add the red chillies, coriander seeds, channa dhal and fenugeek seeds. Fry it till the dhal becomes golden color. Cool the items and grind it into a paste.
- Pour the oil in the pan and once the oil is hot, add the mustard seeds.
- When the mustard seeds begins to sputter add the curry leaves.
- Add the vegetables and fry for a second and then add water to cook the vegetables and add a pinch of Hing.
- Once the vegetables are half cooked add the tamarind extract, salt and ground paste.
When the sambar begins to boil, add the smashed dhal and water to make it to correct consistency.
- Finally add the corinader leaves.
- Serve with plain rice. A spoon of ghee will give a special taste to the sambar rice.
Brahmin sambars are always special.. you can try some of the other sambar varities below
Idly Sambar (Gotsu)
Sambar (using sambar podi)
Quick sambar (Avasra Sambar)