You can use vegetables like Ladies finger, Chow chow (Vegetable pear), Drumstick, Pumpkin, Broad beans (Avaraikkai) to make this sambar. Here I have used chow chow.
Ingredients :
Ingredients :
Chow chow (vegetable pear) - 1
Curry leaves
Curry leaves
Toor dal - 1/3 cup
Turmeric powder - 1/4 tsp
Sambar powder - 1.5 tsp
Asafoetida - 2 pinches
Asafoetida - 2 pinches
Mustard seeds - 1/4 tsp
Tamarind - big gooseberry size
Oil - Gingelly oil or Coconut oil
Salt - as needed
Ingredients for grinding:
Coriander seeds - 1.5 tsp
Red chilies - 2 or 3
Bengal gram - 1 tsp
Coconut - 1/4 cup or a little less
I have detailed Sambar powder preparation in cooking basics.
Grinding coconut paste
In a kadai, put oil and roast all the ingredients for grinding except coconut. Remove from stove and in the hot pan add coconut and stir well. It will get roasted in that heat itself. It is not necessary to roast coconut separately. Let it cool down and grind this to a coarse paste.
Preparation:
Soak tamarind in warm water for 15 minutes. Extract tamarind juice by using 3 cups of water.
In a kadai, put oil and roast all the ingredients for grinding except coconut. Remove from stove and in the hot pan add coconut and stir well. It will get roasted in that heat itself. It is not necessary to roast coconut separately. Let it cool down and grind this to a coarse paste.
Preparation:
Soak tamarind in warm water for 15 minutes. Extract tamarind juice by using 3 cups of water.
Soak Toor dal in water for 15 minutes. When soaked, it cooks softly. Pressure cook Toor dal for 6 to 8 whistles.
In a kadai add the vegetables with a little water and turmeric powder.
Once it boils, add tamarind water, salt, sambar powder and a pinch of asafoetida. Cover it with a lid and cook in a medium flame.
Let the vegetables cook softly. You can notice the reduction in the volume of tamarind water. Now add the coconut paste and let it boil for a minute.
Once it boils, add tamarind water, salt, sambar powder and a pinch of asafoetida. Cover it with a lid and cook in a medium flame.
Let the vegetables cook softly. You can notice the reduction in the volume of tamarind water. Now add the coconut paste and let it boil for a minute.
Now add cooked and mashed toor dal.
If needed, add some water and let it boil. The consistency should be thicker.
Finally, in a tadka / tempering pan, add gingelly oil or coconut oil and splutter mustard seeds. Add a pinch of asafoetida and add this to sambar along with curry leaves. Arachuvitta Sambar is ready now.
If needed, add some water and let it boil. The consistency should be thicker.
Finally, in a tadka / tempering pan, add gingelly oil or coconut oil and splutter mustard seeds. Add a pinch of asafoetida and add this to sambar along with curry leaves. Arachuvitta Sambar is ready now.
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