arachuvitta vengaya sambar / vengaya sambar for rice
arachuvitta vengaya sambar / vengaya sambar for rice
Sambar with a new avatar and taste a traditional kind of arachuvitta vengaya sambar with lots of whole small onions makes a huge difference to this recipe. Instead of using sambar powder we have roast and ground the spices nicely golden which gives awesome taste. I have a version of arachivitta sambar in my blog but without onions and tomatoes and also the ingredients are little added up for that recipe. Have added drumstick and some brinjal you can add yellow pumpkin, ladysfinger or any other veggies that are apt. Usually no garlic is added for making this arachuvitta vengaya sambar and its not needed
at all. Nice ulundhu applam will be a great combination for this or even a pickle will be more than enough. No tomatoes are added the tanginess is only from the tamarind extract. Adding asafoetida is very essential for this sambar and a little ghee at the end will make wonders. Combining moong and toordal will give a nice taste and volume try it once. Make it decently thin while you switch off the stove it will thicken later when it cools. You can serve this sambar not only with rice even for idli dosa it will be a nice combination. To roast and grind ingredients should be done nicely golden fry in low flame for nice taste and flavour.
arachuvitta vengaya sambar / vengaya sambar for rice
INGREDIENTS:
To roast and grind:
Bengal gram dal/kadala paruppu – 1 tsp
Coriander seeds/kothamalli – 2 tsp
Pepper – 1 tsp
Red chillies – 4-5
Grated coconut – 3-4 tbsp
Oil – 1 tsp
To make sambar:
Oil/ghee – 1 tbsp
Small onions(whole) – 1/2 cup
Toordal/thuvaram paruppu(boiled) – 1 cup
Asafoetida/hing – 1/2 tsp
Fenugreek/vendhyam – 1 tsp
Red chillies broken – 2
Some curry leaves
Vegetables(Drumstick and brinjal) – 1/2 cup
Tamarind extract from small lemon sized ball
Some chopped coriander
Salt to taste
Pinch of jaggery(optional)
METHOD:
1.Cook dal in pressure cooker mash well and keep.
2.Keep a kadai add oil roast golden the given ingredients till golden add coconut and grind to a smooth paste by adding water and keep.
3.Keep a kadai with ghee or oil add mustard to splutter with hing, curry leaves and redchillies.
4,Add small onions then the veggies with needed salt.
5.Add tamarind and needed water to boil.
6.Mix masala paste with mashed dal and keep.
7.After the veggies are cooked add the masala dal mixture to this and adjust the consistency with some turmeric(pinch of jaggery can be added its optional).
8.Let it boil for five minutes switch off the stove and serve with rice.
arachuvitta vengaya sambar / vengaya sambar for rice
Ingredients
To roast and grind:
- Oil - 1 tsp
- Grated coconut - 3-4 tbsp
- Red chillies - 4-5
- Pepper - 1/2 tsp
- Coriander seeds/kothamalli - 2 tsp
- Bengal gram dal/kadala paruppu - 1 tsp
To make sambar:
- Oil/ghee - 1 tbsp
- Mustard seeds - 1 tsp
- salt to taste
- Turmeric powder - 1 tsp
- Some chopped coriander
- asafoetida - 1/2 tsp
- Small onions(whole) - 1/2 cup
- Toordal/thuvaram paruppu(boiled) - 1 cup
- Fenugreek/vendhyam - 1 tsp
- Red chillies broken - 2
- Vegetables(Drumstick and brinjal) - 1/2 cup
- Tamarind extract from small lemon sized ball
- Pinch of jaggery(optional)
Instructions
- Cook dal in pressure cooker mash well and keep.2.Keep a kadai add oil roast golden the given ingredients till golden add coconut and grind to a smooth paste by adding water and keep.3.Keep a kadai with ghee or oil add mustard to splutter with hing, curry leaves and redchillies.4.Add small onions then the veggies with needed salt.5.Mix masala paste with mashed dal and keep.6.Add tamarind and needed water to boil.7.After the veggies are cooked add the masala dal mixture to this and adjust the consistency with some turmeric(pinch of jaggery can be added its optional).8.Let it boil for five minutes switch off the stove and serve with rice.
Notes
I have added combination of toor and moongdal for taste you can add toor dal alone and make this sambar.
A bit of jaggery can be added but its optional.
Switch off the stove before it becomes too thick as after cooling it will thicken further.
Use ghee instead of oil for nice taste and flavour.