Araichivitta Sambhar
We are back again with a month long marathon under
the regional cuisine theme and I had to choose the tamil cuisine as I have
loads of authentic Tamil recipes yet to be featured on my blog and so here is
my first recipe which is one of the sambhar varieties that we generally cook at
home. Here the sambhar powder is roasted and ground with coconut and does not
use the regular sambhar powder
INGREDIENTS
|
Shallots
|
1
cup |
|
Tamarind
|
one
big marble size |
|
Tuvar
dal |
1/4
cup |
|
Salt
|
To
Taste |
FOR THE SPICE PASTE
|
Bengal
gram dal |
2tbsp
|
|
Coriander
seeds |
2tbsp
|
|
Red
chillies |
4
|
|
Coconut
|
1tbsp
|
|
Fenugreek
seeds |
1/4tsp
|
|
Oil
|
2tsp
|
FOR SEASONING
|
Oil
|
2tsp
|
|
Mustard
|
1tsp
|
|
Fenugreek seeds
|
1/4tsp
|
|
Green chillies
|
2
|
|
Asafoetida
|
1/4tsp
|
|
Curry leaves
|
few
|
PREPARATION
Cook the dal with enough water in
the cook upto 4 whistles. Let it cool completely. Mash it lightly and keep
aside
the cook upto 4 whistles. Let it cool completely. Mash it lightly and keep
aside
Soak the tamarind in 1 cup of
warm water. Squeeze and take out the extract. Keep aside
warm water. Squeeze and take out the extract. Keep aside
Peel the shallots
Heat 2tsp oil in a pan and roast
the ingredients under the spice paste except for coconut. Dry roast the coconut
and grind everything with minimum water into a smooth paste
the ingredients under the spice paste except for coconut. Dry roast the coconut
and grind everything with minimum water into a smooth paste
Now heat Oil in a pan and add
mustard, fenugreek seeds. When it starts to splutter add asafoetida and green
chillies and saute for few seconds.
mustard, fenugreek seeds. When it starts to splutter add asafoetida and green
chillies and saute for few seconds.
Now add the shallots and saute
till it becomes transparent.
till it becomes transparent.
Add the tamarind juice with
another cup of water and necessary salt. Let it boil till the raw smell of the tamarind
goes away.
another cup of water and necessary salt. Let it boil till the raw smell of the tamarind
goes away.
Now add the spice paste and boil
for few minutes
for few minutes
Add the cooked dal , curry leaves and if
necessary add more water. Let it cook in low flame till everything comes
together
necessary add more water. Let it cook in low flame till everything comes
together
Switch off the fire and serve
warm with hot rice and potato curry
warm with hot rice and potato curry
NOTE: You can use, raddish, tomato, mixed vegetables, ask gourd, pumpkin instead of the shallorts.
I have used the combination of shallots and tomato
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
