Arachuvitta Tomato Onion Sambar
Preparation time: 15 mins
Cooking time: 10 mins
Tomato (medium sized, preferably Nadu/country tomatoes) 2 nos. finely chopped
Chopped Small (sambar) onions – 150 gms, peel the skin, wash and
Chopped coriander leaves – 1 tbsp
Turmeric powder 1 tsp
Cooking Oil 1 tsp
Jaggery powder 1 tsp (optional)
Cooking oil 1 tsp
Dhaniya seeds 1.5 tbsp
Dried red chillies 4 nos. (pls add more if you prefer it spicy)
Bengal gram 1 tbsp
Curry leaves 10 nos.
Small onions with its skin 3 nos.
Oil 1 tsp
Mustard seeds ½ tsp
Hing 1 pinch
Curry leaves 4-5
1 tbsp chopped corriander leaves
1. Heat 2 tsp of cooking oil in a tawa, in medium flame. Add Dhaniya seeds and Bengal gram.
2. When the Bengal gram turns light brown add curry leaves and small onions with skin.
3. Saute for a minute. Take it out of the stove.
4. When it cools down, grind it into a smooth paste by adding a little water.
5. Heat 2 tsp of cooking oil in the same tawa
6. Add the chopped small onions. Saute it for 2 mins
7. Now add the chopped tomatoes, salt and turmeric powder
8. Saute until the tomatoes are cooked. Now add the ground masala, let it boil for 5 mins, until the raw smell of the masala goes off. You can add jaggery, if you prefer, at the time of adding the ground masala.
9. And the last part is the tempering, Heat oil in another tawa, add mustard seeds, let it crackle and then add hing and curry leaves.
10. Now put the tempering in the boiled sambar.
Garnish with chopped coriander leaves,
Serve it hot with hot Idlies or dosas.