Araichivitta Sambhar

 We are back again with a month long marathon under the regional cuisine theme and I had to choose the tamil cuisine as I have loads of authentic Tamil recipes yet to be featured on my blog and so here is my first recipe which is one of the sambhar varieties that we generally cook at home. Here the sambhar powder is roasted and ground with coconut and does not use the regular sambhar powder
INGREDIENTS
Shallots
1 cup
Tamarind
one big marble size
Tuvar dal
1/4 cup
Salt
To Taste

FOR THE SPICE PASTE
Bengal gram dal
2tbsp
Coriander seeds
2tbsp
Red chillies
4
Coconut
1tbsp
Fenugreek seeds
1/4tsp
Oil
2tsp

FOR SEASONING

Oil
2tsp
Mustard
1tsp
Fenugreek seeds
1/4tsp
Green chillies
2
Asafoetida
1/4tsp
Curry leaves
few

PREPARATION
Cook the dal with enough water in the cook upto 4 whistles. Let it cool completely. Mash it lightly and keep aside

Soak the tamarind in 1 cup of warm water. Squeeze and take out the extract. Keep aside

Peel the shallots

Heat 2tsp oil in a pan and roast the ingredients under the spice paste except for coconut. Dry roast the coconut and grind everything with minimum water into a smooth paste

Now heat Oil in a pan and add mustard, fenugreek seeds. When it starts to splutter add asafoetida and green chillies and saute for few seconds.

Now add the shallots and saute till it becomes transparent.
Add the tamarind juice with another cup of water and necessary salt. Let it boil till the raw smell of the tamarind goes away.

Now add the spice paste and boil for few minutes

Add the cooked dal , curry leaves and if necessary add more water. Let it cook in low flame till everything comes together


Switch off the fire and serve warm with hot rice and potato curry

NOTE: You can use, raddish, tomato, mixed vegetables, ask gourd, pumpkin instead of the shallorts. 
I have used the combination of shallots and tomato



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