ARAICHUVITTA SAMBAR

                                        Araichuvitta sambar is very popular in South India.  Mostly the brahmin community people makes this sambar and I just love when my friend make this.  In my childhood time, whenever we go to coimbatore for annual holidays, we used to have these kind of arachuvitta sambar in my periyamma's home :-)  Yes..My mom is a kannada brahmin and I brought up in that way in my childhood.  I learnt some food which my peiryamma makes as well learnt some dishes from my Amma too :-)  I will release one by one when I find time.  This sambar is our favourite and it goes well with tiffin items too like idly, dosa and pongal too.  You can try this sambar only with onions and I am sure you will love it.  Let me stop my story telling and here you go arachuvitta sambar in step by step process :-)

INGREDIENTS:

Toor dhal              - 1 cup
Potato                    - 4 to 5 small (If big take 2 to 3)
Onion                    - 1 cut thinly lenghwise
Tomato                  - 1 finely chopped
Tamarind               - 1 small lemon size
Turmeric powder   - 1/4 tsp
Salt                         - as needed

To grind:

Oil                          - 1 tsp
Channa dhal           - 2 tsp
Red chillies             - 3 to 4
Corinader seeds      - 4 tsp
Grated coconut       - 3 tsp

To temper:

Oil                          - 1 tsp
Mustard seeds        - 1/4 tsp
Fenugreek seeds    - 1/4 tsp
Asafoetida             - a pinch
Curry leaves          - few

HOW TO MAKE:

Soak tamarind in 1/2 a cup of water for 20 mins.  Extract the juice and keep aside.

Heat a small tava with a tsp of oil and roast channa dhal, coriander seeds and red chillies until it turn into golden brown.  Do not allow to burnt.  Roast in medium flame.  Turn off the stove and then add the grated coconut.  Blend well and allow to cool down.

Wash the toor dhal and pressure cook it with 2 cups of water.  Allow 3 to 4 whistles.  Once the steam got released mash the dhal with whisk and keep aside.

Peel potato skin and cut into small pieces.  Not very small or not very big.

Once the roasted the item cooled down make a fine paste of it by adding little water.  Keep aside.

Heat a tsp of oil in a kadai or in a deep pan splutter mustard seeds.  Add fenugreek seeds, asafoetida and curry leaves.  Add chopped onions and fry until it get transparent.  Add chopped tomatoes.  Fry well.  Add potato pieces and turmeric powder.  Blend will with the masala.  Add extracted tamarind juice and salt.  Mix well and let the potato get cooked.

Once the potato got cooked add mashed dhal and allow to boil.  Add grounded paste and mix well.

Allow to boil and cook for 3 more mins.  Add gingelly oil and mix well.  Turn off the stove.

Gammma Gamma araichuvitta sambar ready.

Serve hot with rice and side dish.

TIPS:

Do not add more water when you extract tamarind.  The juice should be neither thick nor thin.