Friday, August 13, 2010

Murungakkai Vengaya Sambar / Arachuvitta Sambar

  • Murungakkai - 3 nos
  • Onion - 1 chopped length wise
  • Pearl Onions - 15 nos

  • Toor Dhal - 1/2 cup
  • Turmeric Powder - 1/4 tsp
  • Hing - 1/2 tsp
  • Curry Leaves
  • Cilantro / Coriander Leaves - To garnish
  • Mustard Seeds - 1/2 tsp
  • Urud dhal - 1 tsp
  • Channa Dhal - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Salt - as required
  • Tamarind pulp - 1 cup
  • Sambar Podi - 2 tsp
To grind:

  • Channa Dhal - 2 tsp
  • Coriander Seeds - 1 1/2 tsp
  • Milaga / Red Chilli - 4 nos
  • Shredded Coconut - 1/4 cup


1. Take a pan, add oil and heat it. Then pressure cook the toor dhal and keep it aside.
2. Once the oil is ready, add mustard seeds and allow it to splutter.
3. Once they splutter add the urud dhal, channa dhal, cumin seeds, curry leaves, and saute well till it changes color.
4. Once done add the onions, pearl onions, add the salt and saute them till the onions get cooked and transparent. ( adding the salt will allow to cook the onions soon.)

5. Then add the murungakkai and saute them well.

6. Once it is done add turmeric powder, hing and saute them well.

7. Then add the tamarind pulp and cook well until the pulp boils well.

8. By the mean time take a pan, add the channa dhal, dhaniya / coriander seeds, red chilli and saute them well. Then cool it and grind it along with coconut and make it into a fine paste.

9. After it is boiled well, add the sambar podi and cook well till the rawness goes.

10. By then see that the murungakkai gets cooked well, and add the cooked toor dhal and then add the ground paste to the boiling sambar.

11. Then cook it for some more time. When the sambar is completely cooked garnish the sambar with cilantro, curry leaves.

12. For some added flavour you can add some ghee and mix well.
13. Tasty yummy sambar is ready.

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