Arachivitta Sambar-a regular of yesteryears!

Arachivitta sambar is a yum food and a luxuary these days. I felt i needed to write on it after i tasted it at my friend's seemandam lunch. Her mom had made excellant arachivitta sambar with mixed vegetables. It tasted heavenly. The ingredients freshly fried and ground make all the difference. Everyone has their own way with sambar. The proper measure of ingredients and order in which the ingredients are added contribute to the varied taste. Still one would say a sambar is a sambar and whats great about blogging it?! But i beg to differ, i consider it a signature dish. Don't we all drool when we think about "udupi sambar". Now who doesn't like "saravana bavan sambar". While we disscuss about the sambars" high and mighty" i would like to introduce you to my humble everyday arachivitta sambar which i made with a legume and vegetable. I liked the combination and a think its a great way to consume the beady-eyed vegetable namely the bitter guard.

Ingredients

1 cup channa cooked
1bitter guard cut in to rounds(soaked in salt for 20 minutes)
1/2 cup cooked thur dhal mashed
juice of lemon sized tamarind
1 tablespoon coriander seeds.
2 teaspoons channa dhal
5 redchillies
2 tablespoons coconut shredded
1/4 teaspoon fenugreek seeds
salt to taste.
oil
1/2 teaspoon hing
1/2 teaspoon musturd
1/2 teaspoon urad dhal

Method

Fry the coriander seeds,channa dhal,fenugreek in little oil and grind them along with coconut. Meanwhile add little oil in a kadai and saute the bitter guard and then add the tamarind juice and cook the bitter guard till done.  Add the channa dhal and the mashed thur dhal and the ground paste and bring the mixture to a boil. Add salt and season with hing ,mustard and urad dhal . Here's your sambar to enjoy!