Arachuvitta vengaya sambar - Version 2 (onion sambar with ground coconut masala)

This variation on the classic arachuvitta vengaya sambar, that I posted way back when, came about thanks indirectly to my cousin Chitra, who is not only a fun person but also a really good cook. She’s in Seattle now on holiday and I deeply regret that I did not get the opportunity to invite myself over for a meal at her daughter’s place while I was there – mainly because I had to leave pretty much as she arrived, and there was no time.

I still vividly remember the chole she had made when we were in Madras – this is going back well over 10 years – which was hands down the best I’ve ever had, EVER. I haven’t had the opportunity of pigging out on her food in years now, and she can only have got better and better.

Anyway, the other day when I was Skyping with my mother, she mentioned Chitra's variation on arachuvitta sambar, so of course I had to try it out rightaway. It came out absolutely spectacular, and I kid you not, I was more than happy to eat it morning noon and night – with plain rice, with curd rice, with dosas, with idlis, with Greek yogurt... it was the star turn every single time. Needless to say, the sambar didn’t even last three days – and I was the only one eating it! If there was anybody else to share it with, I’d have had to make TWO bucketsful!

Note: If you can get the little Indian sambar onions or shallots, use those. I think they’re far more flavourful than regular onions – especially if you’re going to the trouble of making this arachuvitta sambar.

And for my fellow Tamils... this literally IS "arachuvitta vengaya sambar" :-)

Recipe for: Arachuvitta vengaya sambar - Version 2

Ingredients:

1 cup tuvar/toor dal/thuvaram paruppu, to make 2 cups well cooked and mashed dal

2 tsp tamarind paste dissolved in 5-6 cups water OR lime-sized ball of tamarind, pulp extracted to make 5-6 cups tamarind water

1/4 cup green beans sliced
1/4 cup fresh peas
10-12 sambar onions or 1 medium onion sliced
1/4 cup capsicum, cut in 1/2" pieces

Ground masala 1

1 tsp oil
5-6 cloves garlic
10-15 sambar onions (preferably), to make 1/4 cup sliced
2 small tomatoes, cut into pieces

Ground masala 2

1 tsp oil
2 tsp coriander seeds
2 tsp kadala paruppu/chana dal
5-6 dried red chillies (or to taste)
1/2 tsp cumin seeds
1/2 tsp black peppercorns
3-4 tbsp fresh coconut (pieces or grated)
For tempering
1 tsp oil
1 htsp mustard seeds
a few fresh or frozen curry leaves
1/2 tsp turmeric powder
1/4 tsp asafoetida powder
3-4 tbsp coriander leaves chopped, for garnish

Method:

1.  Heat 1 tsp oil and add the mustard seeds, curry leaves, turmeric powder and asafoetida powder.

Let the mustard seeds pop, then add the green beans, peas, sambar onions and capsicum, sauteing for 3-4 minutes.

Pour in the tamarind water and bring to a boil, then turn down the heat to a gentle simmer till the vegetables are cooked - 10 minutes or so.

2. While the vegetables are cooking, make the tempering. Heat 1 tsp oil in a small pan and add the garlic, sliced onions and tomatoes.

Cook till the onions are soft and the tomatoes are breaking down. Remove from the heat. Once they are cool, grind them to a smooth paste. Reserve.

3. To make Ground Masala 2, heat a tsp of oil and add the ingredients, stir frying till the red chillies turn a darker shade and the dal and coriander seeds are aromatic and turn colour. If you are using pieces of coconut rather than grated, fry them for a little bit longer, but make sure not to burn any of the ingredients.

Remove from the heat and let cool, then grind to a smooth paste using a few tbsp of warm water as required. Reserve.

4. Once the vegetables are cooked, stir the tomato-onion paste into the tamarind water and let it boil for 2 minutes.

5. Now stir in the mashed cooked dal, making sure there are no lumps.

6. After a couple more minutes, add the ground coconut masala

and salt to taste, then bring the sambar back to a gentle simmer. Let it cook for 4-5 minutes longer, till the contents are well homogenised.

7. Garnish with the chopped coriander and serve hot with rice and any dry vegetable curry, or with dosas and idlis for an extra-special meal.


RECIPE: ARACHUVITTA VENGAYA SAMBAR - VERSION 2

Ingredients:

1 cup tuvar/toor dal/thuvaram paruppu, to make 2 cups well cooked and mashed dal
2 tsp tamarind paste dissolved in 5-6 cups water OR lime-sized ball of tamarind, pulp extracted to make 5-6 cups tamarind water
1/4 cup green beans sliced into 1" lengths
1/4 cup fresh peas
10-12 sambar onions or 1 medium onion sliced
1/4 cup capsicum, cut in 1/2" pieces
Ground masala 1
1 tsp oil
5-6 cloves garlic
10-15 sambar onions (preferably), to make 1/4 cup sliced
2 small tomatoes, cut into pieces
Ground masala 2
1 tsp oil
2 tsp coriander seeds
2 tsp kadala paruppu/chana dal
5-6 dried red chillies (or to taste)
1/2 tsp cumin seeds
1/2 tsp black peppercorns
3-4 tbsp fresh coconut (pieces or grated)
For tempering
1 tsp oil
1 htsp mustard seeds
a few fresh or frozen curry leaves
1/2 tsp turmeric powder
1/4 tsp asafoetida powder
3-4 tbsp coriander leaves chopped, for garnish

Method:

1.  Heat 1 tsp oil and add the mustard seeds, curry leaves, turmeric powder and asafoetida powder. Let the mustard seeds pop, then add the green beans, peas, sambar onions and capsicum, sauteing for 3-4 minutes. Pour in the tamarind water and bring to a boil, then turn down the heat to a gentle simmer till the vegetables are cooked - 10 minutes or so.
2. While the vegetables are cooking, make the tempering. Heat 1 tsp oil in a small pan and add the garlic, sliced onions and tomatoes. Cook till the onions are soft and the tomatoes are breaking down. Remove from the heat. Once they are cool, grind them to a smooth paste. Reserve.
3. To make Ground Masala 2, heat a tsp of oil and add the ingredients, stir frying till the red chillies turn a darker shade and the dal and coriander seeds are aromatic and turn colour. If you are using pieces of coconut rather than grated, fry them for a little bit longer, but make sure not to burn any of the ingredients. Remove from the heat and let cool, then grind to a smooth paste using a few tbsp of warm water as required. Reserve.
4. Once the vegetables are cooked, stir the tomato-onion paste into the tamarind water and let it boil for 2 minutes.
5. Now stir in the mashed cooked dal, making sure there are no lumps.
6. After a couple more minutes, add the ground coconut masala and salt to taste, then bring the sambar back to a gentle simmer. Let it cook for 4-5 minutes longer, till the contents are well homogenised.
7. Garnish with the chopped coriander and serve hot with rice and any dry vegetable curry, or with dosas and idlis for an extra-special meal.