Tanjore araichi vita sambar

Ingredients

toovar dal –1cup

fresh grated coconut –1 cup.

coconut milk 1 cup

fresh milk -1/4 cup

coriander seeds—2 tablespoons

Jeera[cumin]---1 tablespoon

12 whole red chillies.

tumeric powder.

methi [fenugreek]---1 teaspoon.

channa dal –1 tablespoon.

urad dal –1 teaspoon.

asofetidia---- ¼ spoon.

curry leaves  washed and dried ---1/4 cup.

cashenuts –1/4 cup

almonds –5

small onions or shallots peeled ½ kg.

potatoes/beans/ carrots/ drumsticks/bringal. All except drumsticks cut into cubes. –1 inch.

big red onion cut , fried in ghee.

fresh curry leaves, coriander leaves, mustard, red chillies, jeera, asofetidia for seasoning.

pure ghee – 2 tablespoons.

tamarind extract –soak tamarind and take out extract, do not use ready paste. – 1 big cup or one hand full of imli.

ground nut oil for original taste --- any oil except mustard or olive can be used.

Method

1)  Fry coriander, jeera, methi, some dried curry leaves, red chillies, grated coconut, channa dal, cashewnuts, almonds, small onions a handful, urad dal, asofetidia in pure ghee on a slow fire. Keep roasting till it turns reddish, but does not burn. If it burns the sambar will taste bitter.cool, grind in the mixie adding the fried onions and some fresh milk to a very fine paste.

2)  In a big kadhai pour some oil and season mustard, jeera, channa dal, curry leaves , red chillies and asofetidia. To this add the cubed  vegetables except drumstick.after frying, add he tamarind pulp extracted after removing impurities. And let veggies cook in it. Add rock salt while cooking.

3)  Cook dal in a pressure cooker , with a little haldi . Cook into a fine paste.

4)  When the veggies are cooked , add coconut milk [half quantity] and the ground paste. Add salt to taste. Add cooked dal and the remaining coconut milk. Add a tea spoon of kashmiri chilly powder for color. Cook till it boils. Ensure cooking on low fire , stirring continuously.

5)  Heat a little ghee add mustard seeds, curry leaves and asofetidia and pour on the sambar.

6)  Serve with hot rice/ idlis/ dosa/ pongal or uppma vada.

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About Chef Ramaa shanker

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