arachuvitta sambar

Wash the Toor dal. Add turmeric powder and water till the dal is immersed in water. Pressure cook it for 4-5 whistles and switch off the flame. Once the pressure is completely released open the cooker. Mash the cooked dal and set it aside. To make the sambar masala - Heat oil in a pan. Add coriander seeds, chana dal, peppercorns, fenugreek seeds and roast them. Then add 5-6 dry red chillies. Fry till the dal turns light brown. Cool the roasted ingredients and take it to mixer jar and add grated coconut and grind them to a fine paste. (Add required amount of water while grinding to make the masala paste smooth)

Heat oil in a pan. Add mustard seeds and allow it to sputter. Add green chili and curry leaves and saute for few seconds. Add shallots and saute in oil till translucent. Add tomato along with other veggies and saute for 2 mins. Add 1 cup water and cook the vegetables till they are cooked. Drumstick vegetables won't cook any further once tamarind is added. Ensure that the vegetable is cooked before adding the tamarind.

When the vegetables are cooked add tamarind extract along with salt and asafoetida. Allow the tamarind to boil (for about 5 minutes in medium flame) till the raw smell goes off. When the raw smell of tamarind goes off, add mashed dal and mix well. Allow the sambar to boil for a minute. Add the fresh sambar masala and stir well. Add water to adjust the consistency of sambar. Boil the sambar in medium flame for about 4 mins. Switch off the flame and garnish with coriander leaves.