Kongunadu Arachuvitta Sambar
Sambar with freshly stone-ground coconut-spice paste. Kongunadu traditional method without sambar powder.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Garlic — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- onion — 2 piece (chopped)
- Tomato — 2 piece (chopped)
- coriander powder — 1 tsp (ground)
- Toor Dal — 150 g (whole)
- Coconut — 100 g (chopped)
- salt (optional) (whole)
- Ginger — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Tempering
- Urad Dal — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
- Curry Leaves — 8 piece (ground)
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Wash the toor dal well and pressure cook with turmeric powder and enough water for 3 to 4 whistles till soft and mushy. Mash lightly and keep aside.
- Dry roast the grated coconut in a small pan till light golden and fragrant, then grind it to a coarse paste with a little water along with the coriander powder to make the arachuvitta masala.
- Heat the coconut oil in a pan and add the mustard seeds and urad dal. Let them splutter and turn golden, then add the curry leaves.
- Add the chopped onions, ginger and garlic and saute till the onions turn soft and translucent.
- Add the chopped tomatoes and cook till they turn mushy and the raw smell goes away.
- Add the turmeric powder and red chilli powder, stir well, then add the ground coconut paste and cook for 2 to 3 minutes so the masala blends in nicely.
- Add the cooked toor dal along with enough water to get a medium consistency sambar and let it simmer for 8 to 10 minutes so all the flavours come together.
- Add salt to taste and simmer for another couple of minutes.
- Garnish with chopped coriander leaves and serve the Kongunadu arachuvitta sambar hot with rice or idli.
Common questions
- How many calories in one plate of Kongunadu Arachuvitta Sambar?
- 175 kcal per plate.
- How much cooking time?
- 50 min — 20 min prep, 30 min cooking.