Arachuvitta Sambar - Sambar with freshly ground masalas, very flavourful can be served as sidedish for rice or even for idlis and dosas.
The word sambar brings back the memories of Coimbatore's Annaporna Sambar(a very popular hotel in Coimbatore for its sambar which tastes out of the world) I havent tasted any sambar even close to it. I am not a person who drench the idlis/dosa in sambar but when it comes to Annaporna sambar I m no exception to it....I can even drink a cup of it ;) Am sure residents of CBE wud agree with me...Even now when I go on a days visit to CBE, I make sure to go to the hotel however hectic the schedule may be. They also sell their sambar powders but still we cant get the same taste as theirs. If you ask me to write abt CBE I can go on and on....
I followed Lavi's recipe with my own modifications here and there and this arachuvita sambar was very aromatic & flavourful becos of the spices blend into it. So coming to the archuvita sambar recipe right away.
Arachuvitta Sambar Recipe - Ingredients :
Roast and grind:
- Toor Dal(Thuvaram parupu) - 1 cup
- Tamarind - 1 lemon sized ball
- Carrot - 2 small sized
- Shallots - 10
- Tomato - 1
- Coriander leaves - 1 tbsp chopped
- Coriander Seeds / Dhania - 1 tsp
- Chana Dal / Kadala Paruppu - 1 tsp
- Fenugreek / Vendhayam - 1/4 tsp
- Raw Rice / Arisi - 1 tsp
- Dry Red Chilli / Kanja Milagaai - 1
- Grated Coconut / Thuruviya Thengaai - 1 tbsp
- Mustard seeds - 1 tsp
- Urad Dal - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Hing/Perungayam - a pinch
- Curry leaves - few
- Red chillies - 1
- Adding veggie is purely optional, you can make it without any vegetable too. As it uses freshly ground spices, the sambar will be flavourful even without any vegetable.
- Dont worry if your spice powder is not very fine. I usually make is slightly coarse only but the sambar comes out well.
Labels: Kolambu and Sambars for rice