arachuvitta sambar south indian recipe /without onion tomato

arachuvitta sambar south indian recipe /without onion tomato

arachuvitta sambar south indian recipeIts quite a different kind of sambar more specifically a brahmin type sambar in flavour and feel cause we are not adding any onion or tomato. It was quite enjoyable as it tasted different from usual sambar we do for rice. You have always an option adding both onions and tomatoes into this sambar. Then it will give the usual sambar feel. This time I had only carrots with me to put in this sambar but you can add drumstick,brinjal,pumpkin or any other apt vegetable for this arachivitta sambar. Normally for any paruppu dish I do compulsorily add ghee in it and even for this arachivitta sambar south indian recipe arachuvitta sambar south indian recipealso I have added ghee for more flavour and taste. If you like sweetness in sambar then you can add little bit of jaggery while boiling itself. The amount of tamarind going into this sambar should be in correct amounts otherwise it will become sour. The best accompaniment with hot rice and arachivitta sambar is appalam.

 

arachuvitta sambar south indian recipe /without onion tomato

 

INGREDIENTS:

Tamarind – lemon sized
Thuvaram paruppu/toor dal – 1/2 cup
Salt to taste
Turmeric powder – 3/4 tsp
Some ghee and coriander for garnishing
Any vegetable (carrots) – 2(chopped)

 

For Seasoning:

Gingelly oil/nallenai – 1 tbsp
Mustard – 1 tsp
Some curry leaves
Dried chillies – 1
Fenugreek seeds/.vendhayam – 1/2 tsp,Hing – 1/4 tsp

 

To roast and grind:

Oil – 1 tsp
Coriander seed/kothamalli – 2 tsp
Kadla paruppu/bengal gram – 2 tsp
Cumin/jeera – 1 tsp
Pepper – 1 tsp
Dried chillies – 3(as needed)
Grated coconut – 5-6 tbsp

 

METHOD:

arachuvitta sambar south indian recipearachuvitta sambar south indian recipearachuvitta sambar south indian recipe1.Roast the given “to roast and grind” ingredients by adding oil, the dal should be golden.
2.When it cools add coconut and grind to a paste and keep ready.
3.Keep every thing ready,soak tamarind take extract,cook dal,and cut needed vegetable.

arachuvitta sambar south indian recipearachuvitta sambar south indian recipearachuvitta sambar south indian recipe4.Keep a kadai with oil add hing then mustard to splutter followed by fenugreek,curry leaves and and chillies.
5.Then add the vegetable with needed salt for the sambar and saute nicely.

arachuvitta sambar south indian recipearachuvitta sambar south indian recipearachuvitta sambar south indian recipe6.Now add diluted tamarind water to cook for some time till veggie is cooked and rawness goes off with turmeric powder.
7.Then add the paste and dal and dilute the contents with needed water to bring it to sambar consistency and now check for salt also and add if needed.
8.Let it boil for 5 minutes till done lastly add chopped coriander and big dollop of ghee and serve with rice.

 

Other sambar varieties for rice:

siru keerai kulambu /Keerai sambar/keeraiKuzhambu with dal

radish sambar south indian /Tamil Nadu style(for rice)

vendakkai gravy /lady’s finger puli kulambu (kuzhambu) with coconut

 

 

arachuvitta sambar south indian recipe /without onion tomato

Total Time: 30 minutes

Category: sambar,maindish

Cuisine: SouthIndian

arachuvitta sambar south indian recipe /without onion tomato

Ingredients

  • Tamarind - lemon sized
  • Thuvaram paruppu/toor dal - 1/2 cup
  • Salt to taste
  • Turmeric powder - 3/4 tsp
  • Some ghee and coriander for garnishing
  • Any vegetable (carrots) - 2(chopped)
    For Seasoning:
  • Gingelly oil/nallenai - 1 tbsp
  • Mustard - 1 tsp
  • Some curry leaves
  • Dried chillies - 1
  • Fenugreek seeds/.vendhayam - 1/2 tsp
  • Hing- 1/4tsp
    To roast and grind:
  • Oil - 1 tsp
  • Coriander seed/kothamalli - 2 tsp
  • Kadla paruppu/bengal gram - 2 tsp
  • Cumin/jeera - 1 tsp
  • Pepper - 1 tsp
  • Dried chillies - 3(as needed)
  • Grated coconut - 5-6 tbsp

Instructions

  1. Roast the given to roast and grind ingredients by adding oil,the dal should be golden.
  2. When it cools add coconut and grind to a paste and keep ready.
  3. Keep every thing ready,soak tamarind take extract,cook dal,and cut needed vegetable.
  4. Keep a kadai with oil add hing then mustard to splutter followed by fenugreek,curry leaves and and chillies.
  5. Then add the vegetable with needed salt for the sambar and salute nicely.
  6. Now add diluted tamarind water to cook for some time till veggie is cooked and rawness goes off with turmeric powder.
  7. Then add the paste and dal and dilute the contents with needed water to bring it to sambar consistency and now check for salt also and add if needed.
  8. Let it boil for 5 minutes till done lastly add chopped coriander and big dollop of ghee and serve with rice.

Notes

Adding ghee is optional. You can use any vegetable and if adding pupkin cook it along with dal and add the taste will be excellent. You can use onions and tomatoes and do. If using tomatoes you have to reduce the tamarind amount accordingly. Chillies can be increased according to spiciness.

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