Arachuvitta Sambar | Brahmin style sambar | How to make Sambar

In South India this is ever pervasive dish which goes with different combination such as idli,dosa,vada,rice and so on. Each state in the South prepares it with a typical variation, accordance to its taste and environment.The origin of this dish has an interesting history linked to it.  Sambhaji eldest son of Chhatrapati Shivaji was a great cook  and very fond of his amti(Maratha Dish) with a handful of the tart kokum thrown in. During the period when Maratha's were ruling Tanjore, in a particular season the kokum that was imported from the Maratha homeland did not reach the king's kitchen. So they used the local ingredient Tamarind to replace kokum, with this mix and match was born the South Indian favorite dish Sambhar which the court relished and thus the name sambhaji's amti that in time became "sambhar" or "sambar"

Arachuvitta sambar is more flavorful and tempting dish which is made by freshly ground masala. If you taste this sambar once you will not prepare any other sambhar as this is tastier due to the freshness.This type of sambar is usually made in all Brahmin houses, they just cant eat the normal sambhar as they are sensitive on their taste buds! Any of these vegetables can be used Drum Stick, Brinjal, Ladies Finger, Radish, Beans, Capsicum/Peppers, Carrot, Onion Shallots, Potato, Chayote, Broad Beans, Pumpkin (White / Yellow) or a combination of the above vegetables.In case of onions, capsicum, brinjals etc saute the chopped vegetables in oil until soft and then proceed. For other veggies which takes time to cook like, drumstick, potato, pumpkin etc pressure cook it or cook in boiling water and then proceed with the same steps as vegetables takes long time to cook in tamarind water. The correct measurement for the flavorful sambhar is mentioned below depending on the head count increase or decrease the measurement. 

Finally i would like to add my related recipes with this post of Sambar recipe 
Beetroot Vadai, Butter Beans Masala, Pidi Karunai Masiyal, Chinna Vengaya Kuzhambu, Raw Mango Pachadi, Gasa Gasa Payasam

Arachuvitta Sambar | Brahmin style sambar | How to make Sambar Recipe Cuisine: South Indian |  Recipe Category: Gravies Prep Time:  10 mins    |  Cook time: 25 mins     |  Serves: 4 - 5 DRUM STICK/ANY VEG - 1 CUP TOOR DAL - 1/2 CUP TAMARIND EXTRACT - 3/4 CUP TURMERIC POWDER - 1/4 TSP ASAFOETIDA/HING - 2 PINCHES SALT - TO TASTE CORIANDER LEAVES - FEW TO ROAST AND GRIND OIL - 1 TBLSP CORIANDER SEEDS - 2 TSP CHANNA DAL - 3 TSP RED CHILLI - 3 NOS FENUGREEK SEEDS - 1/8 TSP COCONUT  - 6 NOS/ 2 TBLSP (if Shredded) TEMPERING OIL - 1 TBLSP MUSTARD SEEDS - 1/4 TSP FENUGREEK SEEDS - 1/8 TSP RED CHILLI - 1 NO CURRY LEAVES - FEW

METHOD OF PREPARATION :

1. Make tamarind extract from a gooseberry sized tamarind (as shown) soaked in 3/4 cup hot water.For tamarind extract soak the tamarind in hot water for 10 mins. This will soften the tamarind pulp. After 10 mins mash the pulp with your fingers until it becomes completely soft. Next strain the water using strainer and extract as much as you can. If you feel its not extracted fully you can add more water and repeat the process again. Keep this is a separate bowl

2. Cook the toor dal with 3 times of water in pressure cook till 4 whistles( or longer depending on the toor dal variety until cooks to mashy consistency). Mash the toor dal and keep it a bowl.

3. Cut the veggies (in large chunks) and wash it thoroughly. I have taken drumstick and onion shallots. Cook the drumstick for one whistle or cook it separately in boiling water for 5 to 7 mins.

4. Heat a pan or kadai and add oil in it, when the oil is hot add black mustard seeds and once it splutters put the stove top flame to medium/low and add fenugreek/methi seeds, curry leaves and 1 long red chilli broken into pieces. Putting stove top to medium/low flame will avoid burning.

5.Add the semi cooked drumstick and onion shallots and saute for 5 mins.

6.Add the tamarind extract, salt, turmeric powder and asafoetida/hing, allow this to boil for about 10 mins till the vegetables gets cooked and raw flavor of tamarind goes

7.Meanwhile in another pan/kadai, add oil and the ingredients under TO ROAST AND GRIND(except coconut) till they become golden brown. When it is done add coconut and fry for 2 mins to this and allow this to cool.

8.Allow the above mixture to cool for 5 to 10 mins then grind the roasted mixture into a coarse paste by adding cool water.  Adding cool water will cool the hot mixture and will help you in safe grinding.

9.Now add the grounded paste and the mashed toor dhal to the boiling mixture

10.Add water(1/2 to 3/4) to the boiling mixture.Allow it to boil for 10 mins so that  dal,grounded mixture will get blended

 

11.Garnish with curry leaves and coriander leaves serve it with rice combined with Aloo Matar Dry, Vendakkai poriyal

Note :

• If you don’t have tamarind pulp you can use the 2 TBLSPN of tamarind paste.
• Cooking toor dal to mashy consistency is a important step as this adds to the taste.
• Make sure your vegetables are cooked well while sambar is boiling, if not allow it to boil for some more time until vegetables become softly cooked.
• If you don’t have fresh coconut you can either use store bought desiccated coconut or coconut powder  (2 TBLSPN). But there will slight difference in the taste.
• Dont over fry the coconut, it will change the taste of sambhar. Fry only for 2 to 3 mins so that you get mild aroma