Enthaligai: November 2018

Moving in a direction where nothing is interesting and the direction isn't clear on the destination that is going to take. The year is taking me through with lot of changes at many ends - be it with health, role, colleagues, friends etc. The only interesting part that I rejoice in continuing is cooking. Though didn't write a post every weekend, I cook and at times takes pictures and share it with friends. I find cooking as relaxing because it is the space where I get my full freedom. With my favorite songs running mildly in background, it completely refreshes me and gears me up for the day to day challenges.

Arachuvitta Sambar is a traditional recipe made with freshly roasted and ground Indian spices along with coconut and drench you out with the appetizing aroma. Usually prepared on special days where you want to delight the family/friends with good food. The recipe am sharing is for Drumstick which can be replaced with any veggie of your choice. Addition of shallot/sambar onions adds up to special flavor to the dish, however, it is an optional choice.

INGREDIENTS:

Drumstick - cut in 2 inch - 1 cup

Shallot - 1 cup

Tomato - 1

Tamarind water - 2.5 cups (extracted from soaked tamarind pulp)

Sambar powder - 1 tsp

Toor dhal - 1/4 cup

Salt - to taste

Oil - 2 tsp

To Temper:

Mustard seeds - 1/2 tsp

Curry leaves - few

Green chilly - 1 or 2

To roast and grind:

Hing - a small piece

Bengal gram - 1.5 tsp

Fenugreek seeds - 1/2 tsp

Urad dhal - 1/2 tsp

Coriander seeds - 1 tsp

Red chilly - 9

Coconut - 5 tsp (do not roast with above and add while grinding)

Preparation:

1. Soak tamarind pulp in warm water and extract the juice and keep aside.

2. Pressure cook toor dhal until soft adding a pinch of turmeric powder.

3. Roast the ingredients given in the section to roast and grind in little oil, lastly add the coconut in the pulser and grind to a smooth paste.

4. Wash and cut the drumstick in desired length and keep aside.

4. In a kadai/heavy bottomed pan, add a tsp of oil, add the mustard seeds, when it crackles add the curry leaves and green chilly. Add the sambar onions/shallots followed by cut drumstick pieces, add tomatoes and mix well. Add required salt and when the tomatoes turn mushy, add a tsp of sambar powder and mix well. Add the extracted tamarind juice and let it boil for 7-10 minutes. When the drumstick gets cooked, gently add the ground paste and mix well. After couple of minutes, add the cooked toor dhal and mix well. Add 1/2 cup of water if the kuzhambu turns to be very thick and let it boil for couple of minutes. Switch of the stove and garnish with coriander leaves.