Arachuvitta Sambar

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.

2. 2

   Make freshly ground sambar masala: Dry roast 2 tbsp coriander seeds, 1 tsp cumin, 1 tsp black peppercorns, 4 dried red chillies, 1 tbsp chana dal, 1 tsp urad dal, a pinch of asafoetida and 2 tbsp fresh grated coconut for 5 minutes. Grind to a smooth paste — this freshly ground masala is what makes arachuvitta sambar special.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

4. 4

   Prepare vegetables: Use pearl onions and drumstick pieces.

5. 5

   Cook vegetables in tamarind: Add tamarind water, vegetables, half tsp turmeric, 1 tsp red chilli powder and salt. Boil 12 minutes.

6. 6

   Add mashed dal: Add mashed toor dal. Stir well.

7. 7

   Add freshly ground masala: Add the arachuvitta masala paste. Stir thoroughly and add half cup water.

8. 8

   Simmer: Cook on medium heat 10-12 minutes. The fresh masala gives this sambar a unique bright flavour different from sambar powder.

9. 9

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add a pinch of asafoetida, curry leaves and 2 dried red chillies.

10. 10

    Serve: Pour tempering over sambar. Adjust salt. Arachuvitta sambar (freshly ground sambar) is considered the most flavourful sambar. Serve with steamed rice or idli.