Arichavita Sambar
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| Reported By kudakacharla On 31st Aug 2010 |
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| Cuisine : Indian Special |
Course : Main Course |
| Preparation Time : 30 minutes |
Festival Name : Floating Festival |
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Main Ingredients :
chana daal 1 pinch hing 2 or 3 red chilli how hot you want , tuvar daal (yellow) , fengreek seeds kadi patta 5 of them (optional) (dried leaves) , coconut if using dried one fresh ones use half of the
Ingredients :
1 tsp chana daal
1 pinch hing
2 or 3 red chilli how hot you want
1/4 cup tuvar daal (yellow)
1/4 tsp fengreek seeds
kadi patta
5 of them (optional) (dried leaves) 1/4 cup coconut if using dried one
fresh ones use half of the coconut
1/4 tsp turmeric
1 tbsp oil
1 tsp udit dal (white daal)
1 tsp mustard seed(rai)
1 small ball size tamrind
1 big one onion
you can use any vegetables like brinjals, or raddish, pottatoes instead of onions
Directions :
1.
Boil yellow daal and keep aside.
2.
Put the tamrind in 2 cups water and keep aside.
3.
Fry all the ingredients except for rai onions & udit daal, fry the coconut last in the slow flame for 2 minutes, then grind the above mix with little water.
4.
Do now all the raw materials are ready for the delicious sambar.
5.
Take a vessel put oil, put the udit dal and mastard seed till it splutters, put onions and fry till golden brown, put the tamrind paste and boil till the onions softens, it is usually 5 to 8 minutes, then add the grinded paste, boil for 5 minutes then add the boiled daal then cook for 2 minutes, this was your last stage of your sambar, just decorate with your dried leaves, for flavour, or you can add these leaves when you are frying the onions.
6.
So your delicious sambar is ready serve hot. with rice ,dosa or idli |
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