Sunday, July 8, 2012

Araithu Vitta Sambar

I wanted to post this recipe long before,but only now got the right step-wise snaps(2 snaps were deleted as they weren't clear).Posted here our traditional version of araithu vitta sambar,which is my heart's favourite.


1.Veggies of ur choice....1 cup(say drumstick,brinjal,etc)

2.Small onion.....1 cup

3.Tamarind syrup(medium thick)......1 1/2 cup

4.Water.......2 cups

5. Oil....4 to 5 tbsps

6.Mustard seeds....1 tbsp

7.Curry leaves....few

8.Salt to taste

9.Turmeric powder.....1/2 tsp

10.Hing powder............1 tbsp

11.Thoor dhal.......1/2 cup(boiled and mashed)

To Grind:

1.Coconut(grated).......less than 1/2 cup

2.Dry red chillies ..........5

3.Coriander seeds.........2 tbsps

4.Fenugreek seeds.........1 tsp

5.Channa dhal(kadlai paruppu).......1 tbsp


1.Fry all the 'to grind' ingredients(except coconut) with few drops of oil.Grind the fried ingredients with coconut with sufficient water to a smooth paste and keep it aside.

2.Take a kadai,add rest of the oil and splutter mustard seeds.Add in onion fry it for a minute and add rest of the veggies like drumstick,carrot etc..add a cup of water and let it boil until the veggies r done.

3.Once the veggies r cooked to the right softness,add tamarind water and 1 more cup of water.Add hing,turmeric powder,salt and curry leaves.Let this boil well for 10 minutes until the raw smell leaves.

4.Later add the grounded paste and allow this to boil for another 5 more minutes.

5.Now add the boiled and mashed thoor dhal,if the sambar is too thick add a cup or more water to it and let it boil for 5 more minutes.Add few more curry leaves before u switch it off.

6.Serve this sambar with rice and ghee,with any fry(like potato fry,plantain fry)/porial/raita/papad/vadagam.This tastes at its best with potato fry and urad papad ;)Tat day we had it with Taro-root fry(sepang kilangu fry)!

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