Saturday, October 29, 2011
Toordal dal( cooked and mashed)- 1/2 cup
Drumstick large ( cut into pieces)- 1
Onion small( sliced)- 1
Tomato large( crushed)-1
Turmeric powder- 1/4 tsp
Curry leaves- few sprigs
Mustard seeds- 1 tsp
Asafetida- 1/4 tsp
Oil- 2 tbsp
Salt to taste
Water- 3 cups
Masala ingredients to grind
( dry roast and grind below ingredients to smooth and fine paste by adding little water)
Channa dal/ Bengal gram dal- 1 tbsp
Coriander seeds- 1 tbsp
Whole dry red chilli- 5
Cumin seeds- 1 tsp
Black peppercorn- 1 tsp
Fenugreek seeds- less than 1/4 tsp
Grated coconut- 3 tbsp
In a sauce pan add drumstick pieces, chopped onions, chopped tomatoes, turmeric powder and water.
Place the pan on high heat, bring the drumstick mixture to boil and cook until drumstick pieces are tender. Once the drumsticks are cooked, reduce the heat and add the ground masala to the drumstick. Mix well and simmer sambar for 3 mins.
Now add the cooked Toordal and required salt to the simmering drumstick sambar.
Heat oil in another pan, when hot add mustard seeds and allow to crackle, add curry leaves and asafetida, saute for few seconds and add the tempering to simmering sambar.
Serve hot Arachuvitta Sambar with steamed rice and potato fry.
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