June 1, 2010

Arachuvitte Sambar

Ramesh Jayaraman

Serves two
1 sm katori of Toor Dal boiled till soft and set aside.

Take a tsp of Tamarind Paste in a bowl.  Add a few tablespoons of hot water and set aside.   Add a few tablespoons of hot water to a tsp of uncooked rice in another katori and set aside

Any one Vegetable chopped in large pieces - Brinjal, Radish, Drumsticks, Capsicum, baby onions or Ash Gourd - 10-15 small pieces

In a saucepan saute the vegetable along with a few curry leaves for 5 minutes.  Add the tamarind, a tsp of salt and 500ml of water bring it to a boil and then let it simmer till the level of water reduces by half.

In the meantime prepare the Paste
5 Red chillies
1 Tbsp Coriander Seeds
6-7 pcs Methi Seeds ( excess makes the sambar bitter )
1 tsp Uncooked Rice pre soaked in hot water
1 Tbsp Heaped Grated Coconut
1 Pinch of Asafoteida

Set aside the soaked rice and coconut.  Roast the rest of the ingredients with a few drops of oil and then grind all them together into a paste and set aside.

Once the tamarind water reduces by half, add the boiled toor dal and the paste and bring it to a boil once more and take off the flame.

The last thing that needs doing is a tadka.  Take a tsp of oil (or ghee) in a small kadai.  When it is hot add a tsp of mustard seeds.  When they start to splutter add 5-6 Curry leaves and a pinch of Asafoteida (Hing).  Remove from the flame and add to the Sambar.  Close the lid on the Sambar to retain the aroma of the tadka.


dipti said...

terrific recipes Ujwala! Glad to have discovered your blog via a link posted by artika on fb. Have been looking for a good khau suey recipe for a while. Well, thanks to your blog i now have one! cheers

Ujwala said...

thanks dipti for looking and the lovely comment. : )