Vysya's Delicious Recipes -Dosa Corner




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Wednesday, March 6, 2013

Arachu Vitta Sambar - Raddish Sambar - Mullangi Sambar

Arachu Vitta Sambar(Noori pettina pulusu) is an authentic South Indian Recipe.This Sambar is  prepared with freshly  ground spices.It goes very with Idli,dosa,Pongal,chapathi,and rice.Aroma of this sambar pulls everyone.You can add any kind of veggies like brinjal,drumstick,carrot, beans,chow chow,radish,ash guard,turnip or mixed veggies like carrot,beans,potato, brinjal,&drumstick. you could see more  veggies combination in my  Mixed vegetable sambar.During Vrat or festive occasions you could make this sambar ,just by excluding onions.Taste won't make much difference.






Arachu Vitta Sambar

 Prep Time : 10   minutes. 
 Cook Time :  30  minutes.                              
 Recipe Category: Sambar
Serves:4
Recipe Cuisine: Indian

Ingredients

Toor dal - 3/4  cup.
Raddish  - 3.[chopped]
Pearl onions - 15
tomato - 2 [chopped]
salt - for taste.
turmeric - a generous pinch.
tamarind - small lemon size.
cilantro -little.(for Garnishing)

To Saute & Grind

chana dal - 2 tsp.
urad dal - 1 tsp.
coriander seeds - 1 tbsp
cumin seeds - 1/4 tsp.
curry leaves -1 sprig.
red chillies - 6 to 7.
coconut grated - 3 tbsp.


To Temper

 Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
methi seeds - 1/8 tsp.
curry leaves - few.
hing - 1/8 tsp.
oil - to fry.



Preparation

  • Pressure cook toor dal by adding a turmeric with needed water for 4 to 5 whistles.Once the pressure subsides, mash the dal well till mushy with ladle.
  • Prepare tamarind extract by soaking tamarind in water for 1/2 an hour.Then throw the pulp then retain the tamarind extract.
  • Peel the skin of radish and  cut it into thin circular disc & pressure cook it seperately with toor dal.(Usually I cover toor dal vessel in a cooker with a plate, upon which i place raddish).
  • Dry roast  every thing together except coconut, given  in a 'To Saute & Grind 'Column, till all the ingredients  turns golden brown colour then add coconut,switch off the flame. saute coconut,  in heat of the pan for few seconds.Then grind it into a smooth paste with needed water.Now ground Paste is Ready.
Method

  • Heat the oil, add mustard seeds, when it splutters add cumin seeds, fenugreek seeds,curry leaves  & hing.  when cumin seeds sizzles, add   shallots, saute  till it turns pink. Then add tomato, saute  till tomatoes turns mushy.


  • Then add tamarind extract, cooked Raddish & ground paste,Mix well. Let it boil for few 3 -4 minutes.

  • Then add needed water,Mashed  toor dal & salt.  stir well, let it boil for couple of minutes, till it gets Sambar consistency.(Adjust water according to sambar consistency).Garnish with fresh cilantro. 
Notes
  • Choosing the veggies, is extremely your choice. Instead of Raddish you can use Carrot,beans, chow chow, drumstick,brinjal ,potato,broad beans or any  mixed vegetables.
  • Instead of pressure cooking the Radish, you can cook it, in a  kadai with needed water till soft.
  • Adjust water, according to sambar consistency.
  • It Goes well with idli,Dosa, Pongal & Chapathi.


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