Authentic Arachi vitta Sambhar - straight from the tamizh Cuisine.

I made this Arachi vitta Sambhar, for making the sambhar vadai for my family. This Sambhar goes well with Vadai, Idli, Dosa , Pongal and of course Rice too.

Ingredients

1. Small Onion - 100 gms
2. Tamarind - a medium lemon sized ball
3. Toor dhal - 100 gms
4. Turmeric powder - 1 tsp
5. Red chilli powder - 1 tsp
6. Salt - to taste
7. Coriander leaves - To garnish
8. Oil - 4 tbsp

For grinding
1. Grated coconut - 4- 5 tbsp
2. Channa Dhal - 1 tbsp
3. Coriander seeds - 1 1/2 tbsp
4. 6-7 Red chillies
5. Raw rice - 1/2 tsp

For tempering
1. Mustard seeds - 1 tsp
2. Fenugreek seeds - 1 tsp
3. Curry leaves - 2 sprigs
4. Hing / Asafoetida - A pinch

Method:

1. Cook the dhal in pressure cooker until completely mushy, with two cups of water. Consistency of the dhal is very important for the final consistency of the Sambhar. It should be well cooked and mushy.

2.Soak the tamarind in hot water, allow it to rest for sometime for the tamarind to soften.

3. Add a tbsp of oil in a pan and add the mustard seeds. Allow it to splutter. Keep the flame in low and add the fenugreek seeds and curry leaves and hing. Allow it to fry for a couple of times.

4. Add the peeled and washed small onion and a pinch of salt for the onions to cook.

5. Saute the onions for 5-6 minutes.Until they soften inside and the skin becomes crispy and golden brown.

6. Once the water in which we had soaked the tamarind is cooled down to handle, squeeze the tamarind. filter the tamarind extract and add it to the fried onion.

7. Allow it to boil for 6-7 minutes . Cover the wok and cook. Add a pich of hing, Turmeric and red chilli powder.

8. Allow it to boil again until the raw smell of the tamarind goes off.

9. In a smaller tadka pan, add some oil and add the ingredients under 'To grind' except the coconut. once the dhal is well roasted and the coriander seeds are fried to golden brown and the red chillies are well roasted. Allow it to cool. Add the coconut and grind it into a smooth paste.

10. Add the ground paste to the tamarind and allow it to boil again. stir at regular intervals to avoid the ground mixture from settling down and getting burnt. 

11. After 3-5 minutes of boiling, Add the cooked dhal.

12. Allow it to boil for 5 more minutes, Add coriander leaves and serve hot.