2 ARACHIVITTA SAMBAR

Toor Dhal - 1 cup
Small Red onions - around 10
Tamarind - small qty( lime size)
Drumstick - 5 or 6
Turmeric powder - 1/4 tsp
Cilantro/coriander leaves - few chopped

Roast and grind:-

Channa dhal - 1 tbsp
Coriander seeds _ 1 tbsp
Jeera - 1 tsp
Methi seeds - 3/4 tsp
Pepper corns - 6
Red chillies - 8 or 9
( roast all this in very little oil)
Coconut grated - 4 or 5 tbsp

Grind together all the roasted ingredients with coconut to a fine paste.


Tempering :-
Mustard seeds, uradh dhal, methi seeds, ingu and curry leaves

Pressure cook toor dhal and keep aside.

In a kadai/pan heat oil and add onions and fry till light brown( if the size of the onions are too big ..u can cut into half or small)...add the vegetable and saute. Next add tamarind pulp( dilute)..and cook till the veggies are done. Next add the cooked toor dhal and the ground paste,turmeric powder,salt and boil it for 5 minutes.


Temper it with mustard seeds, urad dhal,methi seeds, ingu and curry leaves in very little oil...garnish with cilantro.
Goes well with hot rice.