Arachuvitta sambhar without coconut

Arachuvitta sambhar  is  sambhar ,made with freshly grounded spices. It is very flavourful sambhar as we are using  freshly grounded spices instead of our usual sambhar powder. Before marriage, me and my mom prepare arachuvitta sambar if we got  bored with our usual sambhar. But during that time my mom is concerned  about coconut used  in the sambhar. 

    Nowadays i hooked to this recipe, which doesn't uses coconut and passed this recipe to my mom also.  So without feeling guilty Iam enjoying this delicious sambhar . This is a best side dish for rice , idli,  and dosa.

Here is the recipe...

Ingredients:

Thoordal -  1/2 cup

Tamrind - Gooseberry sized

Shallots - 10 nos

Vegetables - of your choice ( I used 1/2 carrot and 1 potato) 

Tomato - 1

Green chillies - 2 nos

Cury leaves - 2 sprigs

Coriander leaves -2 tbsp

Mustard - 1 tsp

Jeera - 1 tsp

Hing- 1/4 tsp

Turmeric powder - 1/4 tsp

Jaggery - 1/4 tsp

Oil - 1 tbsp

Salt - as needed

To roast and grind:

Channa dal - 1 tbsp

Urad dal - 1 tsp

Corriander seeds  - 1 and 1/2 tsp

Fenugreek seeds - 1/2 tsp

Mustard (optional) - 1/2 tsp

Red chillies - 8 nos

Method:

1.  Soak tamrind in a warm water and extract the juice. Pressure cook the thoor dal. Cut the carrot in to bit sized pieces. cut the potato and tomato in to cubes. In a pan, heat oil and add mustard. when it splutters add jeera ,fry it till it get browned. Now add shallots fry them till it turn transparent. Finally add hing.

2. Now add chopped  Veggies toss well. Then add tomato  and fry them till it shrinks in volume.

3. Now add the extracted tamrind juice, salt and turmeric powder . Allow it to boil till the raw smell of tamrind leaves. Then add cooked  thoor dal. Boil for 1 minute.

4. Heat a tsp of oil in a small pan and roast the items one by one  given under ' To roast and grind' and grind it to the coarse powder.

5. Now add the grinded powder to the sambhar and carefully stir it in order to avoid lumps. Boil it for 3 minutes and  gatnish with coriander leaves. Serve hot.

Serve with rice or idly/ dosa...

I served with rice, Snakegourd stirfry and Carrot beans stirfry...

Notes:

• The veggies which can be added  to the sambhar is purely your choice.
  
  
• Add 1/2 tsp of unroasted coriander seeds while grinding for nice flavor.( so total coriander seeds used are 1and 1/2 tsp roasted coriander seeds and 1/2 tsp of unroasted coriander seeds.)
  
  
• Don't grind the spices finely.