DrumStick arachivita Sambar,Masala Vadai,Kathrika Poriyal,White Chickpeas Sundal

White Rice,DrumStick arachivita Sambar,Masala Vadai,Kathrika Poriyal,White Chickpeas Sundal and Applam. .

 “Arachu Vitta”  means grinding the roasted spices to masala pwd. The speciality of this recipe , is the addition of  freshly ground masala to the sambar, instead of using the regular sambar pwd. 

This recipe  tastes unique & more delicious than the normal sambar . We can use any preferred vegetables like carrot, raddish, drumstick, okra,  etc.. !

At our home, when we’re bored of making sambar with instant sambar pwd, we simply love this way of making tangy tonguetickling sambar, &  it makes an excellent combo with  idly,  dosa,  pongal,  vada  etc.   We can have more idlies or rice with this flavorful samba

Murungaikai Arachu vitta sambar (Drumstick sambar)

Ingredients:

1. drumstick - 2.
2. shallots - 10-15
3. red chillies - 2
4. channa dal -2 spoons.
5. urad dal -2 spoons.
6. coriander seeds - 2 spoons.
7. coconut - 1/2 cup.
8. tamarind - 1 big lemon size.
9. curry leaves - 2 string.
10. Asafoetida - a pinch.
11. oil - as required.
12. Mustard - 1/2 spoons.
13. Toor dal - 1 cup.
14. turmeric powder - a pinch.
15. Salt to taste.

Procedure:

1. Pressure cook toor dal for 3-4 whistles.
2. peel off the shallots.No need to chop.
3. Soak the tamarind in water for some time.Squeeze the tamarind and extract the juice.
4. cut drumstick into 8-10 pieces.
5. Heat little oil in a pan
6. Add channa dal,urad dal, coriander seeds and red chillies.
7. Fry for sometime and keep it aside till it becomes cool.
8. Heat oil in a pan.
9. Add mustard and wait till it splutters.
10. Add drumstick and shallots and saute for 2-3 mins.
11. Add the tamarind extract,turmeric powder and asafoetida.
12. let it boil till the vegetables turn soft.
13. Grind the fried items along with coconut by adding some water.
14. Once the vegetables are boiled, add this grounded paste and add curry leaves.
15. Add the toor dal (smash it finely) to the gravy.
16. Sprinkle salt.

I used to make this sambar, when sambar powder gets over. 

Masala Vadai

Ingredients

• 200g/7oz channa dal (yellow lentils)
• 2 tsp urad dal (black lentils)
• 2 tsp basmati rice
• 1 tsp fennel seeds
• 1 tsp red chilli powder
• 1 fresh green chilli, chopped
• 4 fresh curry leaves
• ½cm/¼in piece fresh root ginger, peeled, chopped
• sea salt and freshly ground black pepper
• 1 onion, finely chopped
• vegetable oil, for frying

Procedure

1. Soak the channa dal, urad dal and rice in water for 7-8 minutes, then drain well.
   
2. Grind the fennel seeds and red chilli powder in a pestle and mortar, then add the green chilli, curry leaves and ginger and grind again until the mixture forms a thick paste. Season, to taste, with sea salt and freshly ground black pepper.
   
3. Transfer the spice paste to a bowl and add the chopped onion. Add the drained channa dal, urad dal and rice to the bowl and mix until everything is well combined.
   
4. Half-fill a heavy-based frying pan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
   
5. Roll small pieces of the mixture into balls and carefully lower them into the hot oil in batches. Fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper 
   
   
   Kathirikai poriyal recipe 
   
   Brinjal - 5 nos (medium sized) 
   Sambar powder - 1.5 tsp 
   Tamarind -Berry size(soak in little water) 
   Turmeric powder - 1/4 tsp 
   Salt & water - as needed
    
6. To grind 
7. Grated coconut - 3 tbsp
8. Big onion -1 no
9. Cumin seeds/jeera - 1/2 tsp

To temper

• Cooking oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1tsp
• Curry leaves - few       

Method

• Cut brinjal into two vertically.Again cut this into two cubes.Soak in water till use to prevent color change.Cook brinjal adding the required water,salt , tamarind extract and sambar powder.Make sure the brinjal is not over cooked.It should retain its shape.
• After the brinjal is cooked well, remove and drain the excess water.U can use this water for making sambar.
• In the mean time, grind the grated coconut in the mixie without adding water.Then add the cubed big onions and jeera.Run the mixie twice so that onions will be coarsely ground.Do not over grind to make a paste.This is most important for this poriyal to give a nice flavour.
•  Now mix this paste with the cooked brinjal.Add turmeric powder and pinched curry leaves.In a kadai , heat oil and temper all the ingredients given under”to temper”.
• Add the brinjal mixture and mix it well. Make sure brinjal doesn’t break.Simmer the flame and allow it to roast in oil till all the moisture leaves it.It gives a nice masala smell.Takes nearly 10-12 mins in low flame to get ready.Flip every now and then to avoid burning in the bottom.  

Chickpea sundal


Ingredients
1 cup white chickpeas, cooked until soft and tender
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon chopped green chilli (optional if giving to children)
1/2 teaspoon urad dal/black bean
1 dry red chillifew curry leavespinch of asafoetida
2 tablespoons freshly grated coconut
coriander for garnishing
salt to taste

Method
Heat oil in a pan. Add the mustard and cumin seeds, allow it to crackle. Stir in the urad dal, curry leaves, asafoetida, dry red chilli. Saute urad dal until it is golden brown.
Add cooked chickpeas an salt. Stir for few minutes until well combined. Turn of heat and stir in the coconut and coriander leaves.
Serve hot.