Arachu Vitta Sambhar ~ Authentic Iyer Style

Prep Time: 25 to 30 min
Cooking Time: 15 min
Serves: 4

Ingredients
To dry roast & grind for sambhar powder

1. Dhania - 2 tbsp
2. Toor dhal - 2 tbsp
3. Whole dry red chillies - 3 to 4
4. Fenugreek seeds - 1/2 tsp
5. Mustard seeds - 1 tsp
6. Dry ginger (crushed) - 1/4 inch piece
7. Cumin seeds - 1 tsp
8. Whole peppercorns - 5 to 6
9. Fresh grated coconut - 3 tbsp

Other Ingredients

1. Oil - 1/2 tbsp + 1/2 tbsp
2. Pearl onions (peeled & washed) - 1 cup
3. Tomatoes - 2 medium sized
4. Thick tamarind extract - 1/4 cup
5. Cooked & mashed toor dhal - 1/2 cup
6. Water - 1 to 2 cups
7. Salt - to taste

For Seasoning

1. Sesame oil - 1/2 tbsp
2. Mustard seeds - 1/2 tsp
3. Asafoetida - 1/4 tsp
4. Curry leaves - 8 to 10

For Garnishing

1. Cilantro (chopped) - 3 tbsp

Method

1. Wash and pressure cook toor dhal with turmeric powder and enough water; mash with ladle; keep aside.
2. Dry roast the listed ingredients separately one by one including grated coconut and allow to cool.
3. Discard the stem of the roasted red chillies only at the time of grinding.
4. Grind all the dry roasted ingredients to a fine powder; keep aside.
5. Stir fry the tomatoes as whole in half tbsp of oil for 3 to 5 min; allow to cool & puree in a blender.
6. Heat half tbsp oil in wok, add pearl onions; saute for 2 min.
7. To the saute'ed onions add tomato puree, thick tamarind extract, cooked & mashed toor dhal, salt,water and sambhar powder.
8. Allow the above mixture to boil for about 5 min; switch off gas; adjust salt, water according to taste and desired consistency.
9. Heat half tbsp sesame oil in a tadka ladle, add curry leaves, asafoetida & mustard seeds.
10. Switch off gas once the mustard starts to splutter.
11. Stir in the seasoning & garnish with finely chopped cilantro.
12. Serve hot with plain cooked rice along with a dollop of ghee.
13. Also tastes best with idly & dosa varieties.