Sambhar is a staple dish in south india. In
south indian menu, sambhar will be must for lunch. Though it is common , the
preparation method , and taste will definitely varies in everyone’s house.
We can use almost all the vegetable (except
few ) in sambhar. We usually use a special sambhar powder to make sambhar, in
which we will be adding red chilli, coriander and other spices and grind them
in to fine powder in machine. We usually prepares this sambhar powder in bulk
and use for around 4 to 6 months. I will post the recipe of the sambhar powder
in near future in another post.
Now coming to this recipe varutharacha
sambhar/Arachu vitta sambhar. Varuthu aracha means roasted and ground, Yes., in this recipe I have
used the freshly ground masala to give nice flavor to the sambhar. Generally we
add sambhar masala powder in sambhars , especially for the tiffin sambhar.
Please check the below links for the
sambhar masala recipe and Tiffin sambhar.
But this sambhar is little different and
will be served with rice. Though we have a lot of vegetables, the taste and flavor
of the small onion sambhar will be the best. Yes. only shallots without any
vegetables.
So this time I didn’t added any vegetables
to this sambhar and added lot of shallots only. Generally I like onion sambhar
for rice. So for this varutharacha/Arachuvitta sambhar also I didn’t add any
veggies. The additional thing which we added in this sambhar is coconut.
Generally we won’t add coconut to the sambhar. But in this sambhar I have added
coconut for the additional taste. Without coconut also we can make this
sambhar.
During my childhood, my mom sometimes makes
this onion sambhar, whenever veggies are not in stock or to make little
different sambhar than the regular one. Nowadays we are using mixer grinder to
grind the masala, but the taste of grinding in the traditional ammikkal will
definitely gives extra flavor and taste to the sambhar.
OK, now let’s move on to this recipe.
VARUTHARACHA (ARACHUVITTA) SAMBHAR
SOAKING TIME: - | PREPARATION TIME: 10 MIN | COOKING TIME: 30 MIN
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 4 PERSONS
INGREDIENTS:
½
cup thoor dhal
1
teaspoon turmeric powder
½
teaspoon Asafetida (Hing)
1
tablespoon sesame oil
A big gooseberry
size tamarind
2
teaspoon sambhar powder
Salt
to taste
15
to 20 shallots (Small onion)
Few curry leaves
1
or 2 green chillies
A
little Jaggery
Few
strands of coriander leaves
To
roast and grind
1
teaspoon sesame oil
4
red chillies
¼
teaspoon fenugreek seeds
1
teaspoon cumin seeds
2
teaspoon coriander seeds (Dania)
1
tablespoon channa dhal
½
tablespoon urad dhal
¼
teaspoon Asafetida (Hing)
¼
cup grated coconut
To
make Tempering
1
tablespoon sesame oil
1
teaspoon mustard seeds
Few
curry leaves
PREPARATION:
Peel and wash the shallots. If they are
big in size, cut them into two pieces.
Soak the tamarind in water and extract
the juice and set it ready.
Cook the dhal with ½ of the turmeric
and asafetida and mash them well.
METHOD:
In a pan add oil and let it heat. Add
the items given in the roast and grind list one by one except asafetida and coconut.
Roast them well till the color starts
to change.
Then add the hing and coconut and sauté
for 1 more minute.
Remove from heat and grind into smooth
paste by adding required water.
In the same pan add oil and then add
the onion, curry leaves, green chilies and sauté them well till the onion
becomes translucent.
Then add the tamarind extract. Add the
sambhar powder and remaining half of the turmeric powder and let it boil for
around 5 to 10 minutes. In the mean time onion gets cooked and the raw smell
will go off.
If you are using any vegetables add in
this stage and let it boil till the veggies get cooked.
Then add the ground paste and cooked &
mashed dhal. Allow the sambhar to boil for few minutes.
Finally add the jaggery and mix well.
Switch off the heat.
In
another pan add the oil and then add mustard seeds. Let it splutter.
Then add the curry leaves and sauté.
Add the tempered items to the prepared
sambhar. Add the chopped coriander leaves and stir the sambhar.
Close it with a lid and let it sit for
10 to 15 to get the flavors infused in to the sambhar.
Serve hot with rice.
NOTES:
- We have added green chillies and red chillies in ground masala for spiciness, so add the sambhar powder accordingly.
- Adding jaggery is purely optional. But it helps to balance the spiciness and tanginess.
- You can add any vegetables into the sambhar.
- But generally some vegetables should to sautéed in little oil before adding into the sambhar.
- Below are the few veggies need to sautéed.
- Ladies finger.
- Radish,
- Noolkhol,
- Broad beans,
- Cluster beans,
- (If i missed out any veggies in the above list, please mention in comments)
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Cook the dhal with ½ of the turmeric and asafoetida and mash them well.
In a pan add oil and let it heat. Add the items given in the roast and grind list one by one except asafetida and coconut.
Roast them well till the color starts to change.
Then add the hing and coconut and sauté for 1 more minute.
Remove from heat and grind into smooth paste by adding required water.
In the same pan add oil and then add the onion, curry leaves, green chilies and sauté them well till the onion becomes translucent. Then add the tamarind extract.
Add the sambhar powder and remaining half of the turmeric powder and let it boil for around 5 to 10 minutes. In the mean time onion gets cooked and the raw smell will go off.
Then add the ground paste and cooked & mashed dhal. Allow the sambhar to boil for few minutes.
Finally add the jaggery and mix well.
Switch off the heat.
In another pan add the oil and then add mustard seeds. Let it splutter.
Then add the curry leaves and sauté.
Add the tempered items to the prepared sambhar. Add the chopped coriander leaves and stir the sambhar.
Do try this recipe and please don’t forget to
give your feedback in comments.
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