We are great fans of Saravana Bhavan Sambhar. But ever since i tried Suganya's Sambhar, we both liked it a lot, and iam sure, now Saravana Bhavan Sambhar had taken a backseat. I even enjoy preparing this sambhar, as it just takes very less time. Peeling the shallot's/ Madras Onion's is one small job here. This is best with Idli, Dosa's and Vada's. you can check Suganya's recipe. I have modified the quantity of ingredient's and the preparation method according to my way. i assure you, this is a Fool Proof one.
Prep Time: 15 mins
Take half cup of Toor Dal and a fist full of Moong Dal and Pressure cook them until 4-5 whistles. till they are fully cooked and become mushy, when mashed.
10-15 shallot's/ Chinna Vengayam
and Keep them aside.
* Have a small lemon size of Tamarind soaked in a cup of warm water. soak for at least 5 minute's.
* Heat a Pan, Fry the Following by adding one by one in the same order. it takes 2 minute's.
* Add 3 shallot's and half of a tomato to the above Grounded powder and add 2 tbsp of water and grind them into a thick paste. Keep them aside.
* In a Pan / Kadaai, Heat 2 tsp of oil, add 1 tsp mustard, 1/4 tsp Fenugreek, 1 tsp Urad Dal, 1/4 tsp Asafoetida powder, 2 Dry Red chilli's and 10 curry leaves.
* Now add the remaining 12 shallot's, and saute them, till they are semi-cooked. add a chopped tomato and saute along with shallot's. Now add the Grinded paste and add 1/2 tsp turmeric powder and saute them for a minute, till the raw smell of onion's and masala's goes off.
* Add the Mashed Toor and Moong Dal mix to the Pan/ Kadaai. mix well with the masala's.
* Add the cup of Tamarind water and mix well. add half cup of water to make the sambhar little watery.
* Add salt and 2 tbsp chopped corriander leave's. let the sambhar boil for 2 minute's and switch off the flame.
This Sambhar is flavourfull with Fenugreek, Asafoetida, corriander leaves and shallot's. it's heavenly with idli, dosa's.
Now this Araichivitta Sambhar leave's to RCI-Pondicherry, under Tamil Cuisine.
You can send Tamil Cuisine special's, Andhra Cuisine Special's and Kerala Cuisine Special's to RCI-Pondicherry.
Arachuvitta Sambhar Recipe
Prep Time: 15 mins Cooking Time: 25 mins
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Breakfast
Ingredients:Serves: 2
Recipe Cuisine: Indian
Recipe Type: Breakfast
Take half cup of Toor Dal and a fist full of Moong Dal and Pressure cook them until 4-5 whistles. till they are fully cooked and become mushy, when mashed.
10-15 shallot's/ Chinna Vengayam
and Keep them aside.
* Have a small lemon size of Tamarind soaked in a cup of warm water. soak for at least 5 minute's.
* Heat a Pan, Fry the Following by adding one by one in the same order. it takes 2 minute's.
- Corriander Seed's / Dhania - 1 tsp
- Chana Dal / Kadala Paruppu - 1 tsp
- Raw Rice / Arisi - 1 tsp
- Cumin / Seeragam - 1/2 tsp
- Fenugreek / Vendhayam - 1/4 tsp
- Dry Red Chilli / Kanja Milagaai - 3 no.
- Grated Coconut / Thuruviya Thengaai - 1 tbsp
* Add 3 shallot's and half of a tomato to the above Grounded powder and add 2 tbsp of water and grind them into a thick paste. Keep them aside.
* In a Pan / Kadaai, Heat 2 tsp of oil, add 1 tsp mustard, 1/4 tsp Fenugreek, 1 tsp Urad Dal, 1/4 tsp Asafoetida powder, 2 Dry Red chilli's and 10 curry leaves.
* Now add the remaining 12 shallot's, and saute them, till they are semi-cooked. add a chopped tomato and saute along with shallot's. Now add the Grinded paste and add 1/2 tsp turmeric powder and saute them for a minute, till the raw smell of onion's and masala's goes off.
* Add the Mashed Toor and Moong Dal mix to the Pan/ Kadaai. mix well with the masala's.
* Add the cup of Tamarind water and mix well. add half cup of water to make the sambhar little watery.
* Add salt and 2 tbsp chopped corriander leave's. let the sambhar boil for 2 minute's and switch off the flame.
This Sambhar is flavourfull with Fenugreek, Asafoetida, corriander leaves and shallot's. it's heavenly with idli, dosa's.