Sambar - Varuthu Aracha style

Ingredients

Note:Ingredients are mentioned in 5 sets for the ease of grouping.
1. For 1st round pressure cooking –
a. Toor Dal – 1 cup washed well and water drained.
b. Turmeric powder – ¼ tsp
c. Salt – According to Taste

2. For 2nd round of pressure cooking –
Note :I am mentioning the set of vegetables I usually use just as a reference.
Except for shallots, green chillies and tomatoes, none of these vegetables mentioned are mandatory for sambar. Also, you don’t need to add a lot of vegetables if you don’t like it.Quantities can be altered according to your choice. It is a good idea to keep trying out variations with your choice and quantities of vegetables.

I. First set of vegetables –
a. Pumpkin - About ¼ lb peeled and cut into medium sized cubes
b. Small Brinjal – About 4 nos , cut into medium sized pieces
c. Beans – About 10 nos, each cut into about 3 pieces
d. Carrot – 1 medium sized cubed
e. Shallot - 1 large or 2-3 small cut lengthwise
f. Green chillies – 3 nos, cut lengthwise
g. Potatoe – 1 medium sized , peeled and cut into medium sized cubes
h. Tomatoe – 1 medium sized, chopped to cubes.
Wash the first set of cut vegetables (except shallots and chillies) well in water.
II. Second set of vegetables (optional) –
a. Chembu ( Colocasia / Taro) – 2 medium sized, peeled and cut
b. Nenthrakka / Pachakka ( Raw plantain) – 1 medium sized, peeled and cut
Note: Chembu can make the sambar mushy if we boil it directly with the sambar.To avoid this,cook the second set of vegetables in water , bring to a boil and then wash it to remove the mushiness.

3. For Varuthu Aracha masala -

Note: This step can be skipped for the usual style sambar. In that case, there is no need to add varuthu aracha masala.
a. Asafoetida - 1 pinch
b. Grated coconut - 1/2 cup
c. Dried Red chillies - 4 nos
d. Coriander seeds – 1 tbsp
e. Cumin seeds - 1/4 teaspoon
f. Black peppercorns - 7-8 nos
g. Turmeric powder - 1/4 teaspoon
h. Oil - 1 tbsp
Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add red chillies, coriander seeds, cumin seeds, peppercorns and fry for about 10 minutes or till the coconut starts turning crisp. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. This can be prepared in advance and stored in an airtight container.
Soak ½ cup of the masala in ½ cup of water for about 15 minutes and then grind it well in a blender to make a smooth paste.

4. To add after vegetables are cooked –
a. Sambar powder ( any brand) – 1 tsp
b. Chilly powder – 1 tsp
c. Coriander powder – 1 tsp
d. Tamarind – About 10 gms ( 1 tsp ), soak in water and squeeze the pulp
e. Sugar / Jaggery grated – 1 tsp ( optional)
f. Salt – According to taste
g. Coriander leaves – ½ cup finely chopped

5. For seasoning –
a. Ghee / Oil – 1.5 tsp
b. Dried red chillies – 2 nos, broken into 2-3 piece each
c. Asfoetida – ½ tsp
d. Cumin seeds – ½ tsp
e. Mustard seeds – ½ tsp
Heat oil/ghee in a pan and add cumin seeds and mustard.When the mustard seeds start bursting,add dried red chillies and asfoetida and stir in medium heat for about 2 minutes . Switch off the flame .

Method of preparation
1. Prepare varuthu aracha masala as specified in ingrediants set 3.
2. Pressure cook the ingrediants in set 1.(for 1st round pressure cooking) for 1 whistle and let it cool.
3. Once the dal had cooled, slightly mash it with a spoon and then add the vegetables in set 2.(For 2nd round of pressure cooking along with the pressure cooked dal. There is no need to pressure cook separately.Pressure cook for 2 whistles and let it cool.
4. Once the pressure cooked dal and vegetables have cooled down,slightly mash with a spoon and then heat it in medium flame.
5. Add varuthu aracha masala prepared as mentioned in ingrediants set 3.(for varuthu aracha masala).
6. Roast the spices mentioned in set 4. ( To add after vegetables are cooked) (i.e) Sambar powder, coriander powder and chilly powder for about 3 minutes till a nice aroma comes (take care not to burn them). Add coriander leaves to this and add along with tamarind and sugar/jaggery.
7. Bring the sambar to a boil stirring frequently.
8. Once it has come to a boil, switch off the flame.If there is any foam on the top, it can be removed with a spoon.
9. Adjust salt to taste.
10. Add seasoning and let this cool.