Arachuvitta Sambar

Ingredients

• - freshly ground coconut sambar as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

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. 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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
4. Prepare vegetables: Use pearl onions and drumstick pieces.
5. Cook vegetables in tamarind: Add tamarind water, vegetables, half tsp turmeric, 1 tsp red chilli powder and salt. Boil 12 minutes.
6. Add mashed dal: Add mashed toor dal. Stir well.
7. Add freshly ground masala: Add the arachuvitta masala paste. Stir thoroughly and add half cup water.
8. Simmer: Cook on medium heat 10-12 minutes. The fresh masala gives this sambar a unique bright flavour different from sambar powder.
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. Serve: Pour tempering over sambar. Adjust salt. Arachuvitta sambar (freshly ground sambar) is considered the most flavourful sambar. Serve with steamed rice or idli.