Arachuvitta Sambar
Rich sambar with a fresh-ground masala
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Medium
The richest of the four and the one made for special meals. A masala of dried chillies, coriander seeds and chana dal is roasted in oil and ground fresh, usually with a little coconut, then simmered in. Deeply aromatic.
Method
- 1
Cook and mash the toor dal.
- 2
Roast the masala ingredients in a little oil until golden and fragrant, then grind to a smooth paste with the coconut and a little water.
- 3
Soak the tamarind and extract the juice.
- 4
Temper mustard, fenugreek and dried chillies in oil, then add asafoetida and curry leaves.
- 5
Add the tamarind juice, salt and vegetable and boil until soft.
- 6
Add the mashed dal and the ground masala and simmer until the raw smell goes.
- 7
Thicken with the rice flour, boil once and finish with coriander.
Tips & notes
- Roasting the coconut lightly before grinding deepens both the flavour and the colour.
- Grind the masala on the same day you cook, since wet masala does not keep.
