Araichu Vitta Sambar

Araichu Vitta Sambar is a one of the most traditional and tasty sambar prepared in most of the south-indian house-hold. Even though there are varieties of sambar available in the tamil nadu cuisine, this sambar holds a real special place in the heart of many south-indians. If you want a perfect and finest weekend indulgence, the first combination that comes to your mind would be this Arachu Vitta Sambar along with Potato Roast. This combination is simply divine. Araichu Vitta Sambar is mostly similar to our normal sambar except that the sambar powder is prepared fresh and added for additional flavor. Using readymade sambar powder for this purpose, defeats the authentic taste of this sambar, hence fresh preparation is recommended. This Araichu Vitta Sambar can be made with Drumstick and Small Onion combination, or either of them based on the availability. I have prepared this with just small onions. However I have included drumstick in this recipe, so you can use both.

Ingredients:

Small Onion (Peeled) – 1 Cup
Drumstick , cut to 2cm length – 6-8 pieces
Tamarind Extract – 1 ½ Cups
Freshly prepared Sambar paste
Hing – 1 tsp
Turmeric Powder – 1 tsp
Salt – 2 to 3 tsp
Curry leaves – 4
Toor dhal – 1 to 1 ½ Cups
Seasoning : Oil – 1 tsp, Mustard – 1 tsp, Split urud dhal – 1 tsp, Channa dhal – 1 tsp,  Fenugreek seeds – ½ tsp, Curry leaves – 6 to 8 , Hing – ½ tsp

Preperation of Sambar Paste:

Dhania – 2 tbsp
Channa Dhal – 1tbsp
Fenugreek Seeds – ¾ tsp
Red Chillies – 8
Curry leaves - 6
Coconut – ½ cup
Hing – ½ tsp
Oil – 1 tsp

1. In a tsp of oil, add dhania, channa dhal, fenugreek seeds, red chillies, curry leaves & hing and fry until well roasted and nice aroma of dhania emanates.
2. Then add coconut and fry till coconut turns light brown and aromatic and switch off and remove.

3. Cool the ingredients and grind to a thick paste adding ½ to 1 cup of water, depending on the consistency and keep ready.

Pre-requisite:

1. Pressure cook toor dhal for 4-5 whistles. Once cooled, open and mash well and keep ready.

2. In Kadai, add 2 tsp of oil, add 2 slit green chillies and small onions and fry till onions turn translucent.

3. Half cook the drumstick in water & strain and keep the semi-cooked drumstick ready.

Method:

1. In a broad vessel/Kadai, add the tamarind extract, fried small onions, half cooked drumstick,  salt – 2 tsp , hing, turmeric powder, curry leaves and mix well and keep on the stove and boil till tamarind quantity reduces to half.

2. Add the freshly grounded sambar paste and mix well and boil for 3-4 minutes.

3. Now add the cooked and mashed toor dhal and mix everything well. Boil for another 3-4 minutes. Don’t boil for too long once toor dhal is added.

4. Season as given and pour onto the boiling sambar and mix. Switch off after a minute.

Araichu Vitta Sambar is ready !!!

 

Note:

1. Adding slit green chillies while frying small onions, gives added taste.
2. Cooking drumstick 50% prior to adding into tamarind extract and boiling it again, results in very soft drumstick and more added taste.
3. After Araichu Vitta Sambar is prepared and removed from the stove, optionally, ¼ tsp of fenugreek powder can be added to enhance the taste.