ARACHUVITTA SAMBAR



Ingredients:

1 cup cooked and mashed tuvar dal

1cup Thick Tamarind juice

2 small onions

2 tsp mustard seeds

6-7 curry leaves

1/4 tsp asafoetida powder (optional)

1 tsp oil

2 tsp chana dal

2 tsp whole coriander seeds

1/2 tsp black peppercorns

1/4 tsp cumin seeds

7-8 dried red chillies (or to taste)

3 tbsp freshly grated coconut


Method:

Dry-roast the coconut masala ingredients (bar the coconut itself) till the coriander seeds turn a darker shade. Cool, then grind along with the grated coconut to a smooth, thick, pourable paste, using a little warm water (5-6 tbsp). Set aside.In a pan, heat the oil and add the asafoetida powder if using, the mustard seeds and curry leaves. Close the pan until the mustard seeds finish popping. Add the sliced onions to the pan and stir fry for two minutes, then add the tamarind juice and  water. Bring it to a rolling boil on high, then turn down the heat to medium and let it bubble gently until the onions turn translucent.Add the ground coconut masala and cooked tuvar dal, mix well. Add salt to taste. Let the mixture boil gently for 5 minutes. It should not be watery.f the sambar seems too watery, remove some of the liquid from it and dissolve some rice flour or corn flour. Add it back to the sambar and let it bubble for a couple more minutes.

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