Arachi vitta sambar

'Arachi vitta sambar' means a sambar made by adding fresh masala in liquid form prepared at home by a mortar.

This is the traditional sambar of India. No need to buy a sambar powder. So the taste won't vary by the brand of powder we purchase.
Mom used to have a hand mortar called 'ammi' to make the masala paste and for me those sambars have tasted heavenly. Here is my attempt to bring back that aroma:)

Homely sambar / arachi vitta sambar / sambar without sambar powder:



Ingredients:
Toor dhal - 1/2 cup
Turmeric powder - 1/4 tsp
Tamarind - strawberry size
asafoetida - 2 pinches
Tomato - 1
carrot / radish /unripe mango/ beans / brinjal or any mixed vegetable- 1 cup

Roast and grind:
coriander seed - 2 tbsp
dry red chilly - 6
channa dhal - 1 tbsp
Toor dhal - 1 tsp
fenugreek - 1/4 tsp
Shredded coconut - 3 tbsp

To temper:
Mustard seed - 1 tsp
cumin - a few
shallot onion - 5 to 10
curry leaves - 1 sprig
oil / ghee - 1 tbsp

Method:
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it and get the extract.

Wash and clean the Toor dal .Pressure cook it along with turmeric powder ,asafoetida and a cup of water for a whistle , reduce flame and cook for 10 minutes.
(If you do not have pressure cooker then boil 2 cups of water and add the dal, water,turmeric powder ,asafoetida and oil.Close it and cook till the dhal becomes soft.)
Then mash it coarsely. Keep aside.

Cook the vegetables in tamarind extract with salt.

Heat a tsp of oil and fry all the items given (except coconut) to roast and grind to a fine paste.
Add this paste to the cooked vegetables and let it boil.
Immediately add the mashed dhal and check for salt.

Heat oil / ghee in a wok and let the mustard splutter. Then add the shallot (skinned but whole), curry leaf ,cumin . Saute till the onion becomes golden brown.

Pour it over the kulambu and let it come to a boil.

Garnish with chopped cilantro and serve hot.

Serving suggestions:
Serve with rice or idly /dosa.

Brussel Sprout fry.

The Brussels sprout is a Cultivar group of wild cabbage cultivated for its small (typically 2.5–4 cm or 1–1.5 in diameter) leafy green buds, which resemble miniature cabbages. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin.
(Source : Wikipedia)

The common method is to just saute it in olive oil, throw some salt and pepper to get a side dish for any soup or bread.
But I tried my own version to make a poriyal or fry out of it. Hope you all like it.




Brussel sprout fry:




Ingredients:
Brussel sprout (choose small ones) - 1/2 lb
Red onion - 1/2
fennel seed (sombu)- 1 tsp
oil - 1 tbsp
red chilly powder - 1 tsp
salt - to taste

Direction:
Wash and clean the brussel sprout in cold water.
Quarter them.

Chop the onion finely.

Heat oil in a wok. Add fennel seeds. When the fennel turns red, add the onion and saute for a minute.
Then add the chopped brussel sprout and stir well.

Sprinkle some water. Add a little salt and cook covered till the vegetable is done.(5 minutes is enough). Over cooking may release unfavorable smell for some.

Then add the red chilly powder and stir till all the moisture is gone.

Brussel sprout fry is ready!

Serving suggestions:
Serve as side dish with roti , chapathi , sambar rice or curd rice.
The above said quantity can be served for 2 people.