Arachchuvitta Onion Sambar ( Easy Way - Restaurant Style)

                                      Arachchuvitta Onion Sambar ( Easy Way - Restaurant Style)

Cuisine: South Indian Vegetarian
Serves: 2
Prep Time: 30 mts.



Grocery List:

1. Onion ( White)   1 medium, washed and chopped into cubes as shown

 OR any vegetable like Potato, murungakkai (drumstick) , chow chow , green beans, carrot can be used.

2. Cilantro leaves a few, washed and chopped finely

3. Curry Leaves a few washed and chopped


From the Pantry:

1. Sambar powder. 2 tspns.

2. Curry podi 2 tspns or 2 tspns. Sambar podi ( will post how curry podi is made soon) Any curry podi is fine too.

3. Tamarind paste 1/2 tspn.

4. Dessicated Coconut ( Fresh or Frozen)  1/8 cup

5. Jaggery  ( optional) a small piece 1/8 inch or 1/8 tspn ( if using Jaggery Powder).

6. Salt to taste

6. Cooking oil 1and 1/2  tbspn.

7. Methi powder 1/4 tspn. or methi seeds 1/8 tspn.

8. 1/2 cup water

9. Rai 1/8 tspn.

10. Asafoetida ( Hing). a pinch

11. One small Red Chilli whole

11. Water  1 and 1/2 cups


Pre Prep: Toor Dal

In Slow Cooker :

Wash 1/8 cup toor dal and cook in slow cooker with pinch of oil and pinch of turmeric powder for 3 hours with 1/2  cup of water. Make sure dal is well cooked and add little bit more water as necessary. Keep ready beforehand for making sambar. Keep ready beforehand for making sambar.

OR

In open deep pot:

Wash 1/8 cup toor dal and cook on slow heat with pinch of oil and pinch of turmeric powder for 45 mts. with 1/2 cup of water.  Make sure dal is well cooked and add little bit more water as necessary. Keep ready beforehand for making sambar.

Method:

1. In a deep heavy pan, add 1/2 tbspn. cooking oil and cubed Onions and saute well till they brown a bit. Turn off heat. To this add Sambar Podi and Curry Podi and mix onion well wuth podis and you'll see the Podis are also turning brown and leaving raw smell behind.

1. To this add 1/2  cup water, and turn heat to low. Add salt and tamarind paste and Jaggery. Let Onions  cook well for 5 mts. Add little more water if water evaporates too much.

2. Turn off heat and add cooked dal.

3. In a tadka pan, on Low Heart  add oil, rai , methi seeds or methi powder and asafoetida and the whole Red Chilli . Let rai splutter.  Turn off heat. To this add dessicated coconut and turn well till coconut becomes bit brown. Add to Sambar.

4. Garnish with cilantro leaves and curry leaves.



                     

                          Note: Serve Piping hot with Plain Rice and Ghee or Dosas or Idlis.