Quick Arachuvitta Poosanikaai Sambar | அரைச்சுவிட்ட பூசணிக்காய் சாம்பார் | Simple 5 steps to make arachuvitta poosanikaai sambar
Arachuvitta sambar is very special in every family. I attempted to make this sambar in very less time. One main thing that I'm missing here is drumstick. Murungaikaai 'thaan' will add extra taste to this sambar. 'Adding onion and tomato while roasting the dal and chillies' will help
to enhance the quantity and taste of this sambar. This striking secret
was revealed by Mrs.Gita Iyer, a mami who cooks from Canada, in her YouTube
Channel-Agrahara recipes. Kudos to mami 😂
Just remember these 5 steps! Arachuvitta sambar will no more require much effort!
Ingredients:
Tur dal - 1/4 cup
Pumpkin - 1/2 cup
Shallots - 15
Drumstick - 2 (I have not added here, optional)
Tamarind - a gooseberry sized
Turmeric powder - 1/4 tsp
Salt - as required
Water - as required
For grinding:
Coriander seeds - 1 tbsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Fenugreek seeds - 1/2 tsp
Red chillies - 6
Coconut - 1/4 cup
Curry leaves - few
Onion - 1/2 pc
Tomato - 1 small sized
For seasoning:
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Oil - as required
Curry leaves - few
5 Easy Steps:
1) Pressure cook tur dal and pumpkin for 3 whistles and mash them.
2) Heat oil in a kadai and roast coriander seeds, urad dal, chana dal, fenugreek seeds, red chillies, coconut and curry leaves until you get nice aroma. Now add onion and tomato and saute for few more minutes. Allow them to cool and make a fine paste in a mixie.
3) Saute the shallots in the same kadai until they become transparent.
4) To the cooked dal and pumpkin, add tamarind extract, turmeric powder, the ground paste, sauted shallots & required salt and mix well. Check for consistency and if required add water. Once again pressure cook for 1 whistle or cook on low flame for ten minutes.
5) Heat oil in a tadka pan, add mustard seeds, fenugreek seeds and curry leaves. Once they splutter, add them to the sambar and mix well. Quick arachuvitta sambar is ready to serve!
Just remember these 5 steps! Arachuvitta sambar will no more require much effort!
Tur dal - 1/4 cup
Pumpkin - 1/2 cup
Shallots - 15
Drumstick - 2 (I have not added here, optional)
Tamarind - a gooseberry sized
Turmeric powder - 1/4 tsp
Salt - as required
Water - as required
For grinding:
Coriander seeds - 1 tbsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Fenugreek seeds - 1/2 tsp
Red chillies - 6
Coconut - 1/4 cup
Curry leaves - few
Onion - 1/2 pc
Tomato - 1 small sized
For seasoning:
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Oil - as required
Curry leaves - few
5 Easy Steps:
1) Pressure cook tur dal and pumpkin for 3 whistles and mash them.
2) Heat oil in a kadai and roast coriander seeds, urad dal, chana dal, fenugreek seeds, red chillies, coconut and curry leaves until you get nice aroma. Now add onion and tomato and saute for few more minutes. Allow them to cool and make a fine paste in a mixie.
3) Saute the shallots in the same kadai until they become transparent.
4) To the cooked dal and pumpkin, add tamarind extract, turmeric powder, the ground paste, sauted shallots & required salt and mix well. Check for consistency and if required add water. Once again pressure cook for 1 whistle or cook on low flame for ten minutes.
5) Heat oil in a tadka pan, add mustard seeds, fenugreek seeds and curry leaves. Once they splutter, add them to the sambar and mix well. Quick arachuvitta sambar is ready to serve!
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