Araichu Vitta Sambar

     This is one of the richest and the most aromatic sambars that is made often at home. Soon after the mixie jar is opened after grinding the paste for this sambar, its fine aroma gives a feel that the sambar is already made :P We make this at home whenever guests come or for festivals in addition to making it in the normal days. The combo of this sambar vs Idly or dosa, topped with a drizzle of gingelly oil tastes so heavenly.. :) 
     Though the procedure looks so tedius, its just because of the many pics at different stages. The effort is worth the end product... So trust me and give it a try !!!

Prep Time: 10 mins || Cook Time: 35 mins || Serves: 4 ||  Category: Sambar/Rice Accompaniment

Ingredients:
1. Carrot - 1 Medium
2. Tomato - 1 Medium
3. Corriander seeds - 3 tsp
4. Dry red chillies - 2
5. Kadalai Paruppu (Bengal Gram) - 2tsp
6. Tamarind water - 200ml
7. Turmeric Powder - 1tsp
8. Hing (Asafoetida) - 2tsp
9. Grated coconut - 2-3 tbsp
10. Salt - as required
11. Toor Dal - 100gm cooked
12. Oil - 1tbsp
13. Mustard seeds - 2tsp
14. Corriander leaves - 1tbsp finely chopped

Method:
1. In about a tsp of oil, add corriander seeds and fry them till they are light brown. Similarly fry the red chillies and bengal gram. Cool them down for a while. Add turmeric powder to the tamarind water and bring to a boil.

2. Add sliced carrots to the boiling tamarind water and cook for about 5-7 mins or until they are three-fourth cooked. Then add the chopped tomatoes and cook for about 5 mins or until they turn mushy.

3. Grind the roasted and cooled corriander seeds, bengal gram, red chillies with coconut gratings and little water to a coarse paste. Add hing & required amount of salt to the boiling tamarind water.

4. Mash the cooked toor dal. Add the ground coconut paste to boiling tamarind water and mix well. Cook for about 2-3 mins.

5. Now add the mashed toor dal and mix well. cook for about 2-3 mins or until the sambar turns frothy at the top. Add chopped corriander leaves and switch off the flame. Temper with mustard seeds. 

Suggestions:

• Number of red chillies can be altered according to one's spice level.
• Aside carrot, other sturdy vegetables can also be substituted - potato, drumstick etc.
• Adding tomato is optional.

Enjoy the sambar piping hot with rice & potato fry or with any tiffin item like idly or dosa with a drizzle of gingelly oil :)