Araithu vitta Sambar
Topic started by Sanju (@ cpe-65-29-39-36.mn.rr.com) on Wed Sep 1 23:50:16 EDT 2004.
All times in EST +10:30 for IST.
Hi everybody,
I have just started learning cooking. I have improved far better than before. But the only thing which makes me feel bad is that... though i have tried sambar with various recipes, none of the time it came out of good taste. I don't know where i am going wrong.
Finally i wanted to try the 'Araithu vitta Sambar'. Please post the recipe for it.
Thanks.
Responses:
- From: Nandhini (@ c-24-2-12-87.client.comcast.net)
on: Thu Sep 2 11:43:08 EDT 2004
Dear Sanju
The credit for making a perfect sambar, goes to the ingredients and its proportion, for you to make the sambar masala or called the taste maker.
Try this recipe. Go to
http://www.perfectpeninsula.com/idliprop.html
and look for sambar powder
Bon Appetite !
- From: Andal Balu (@ user-11fal0t.dsl.mindspring.com)
on: Thu Sep 2 18:12:45 EDT 2004
If you want to make the araithu vitta sambar - here is the recipe:
In a pan pour a teaspoon of oil and fry urad dhal, chana dhal, coriander seeds (dhania), Jeera, red chillies, hing, curry leaves. Once these ingredients become golden brown, remove them and then add coconut pieces and slightly warm them (especially if you freeze the coconut pieces like I do - it thaws the coconut and makes it easier to grind).
Grind the above mixture with 1/2 onion. Add it to the dhal, vegetable mixture. Add tamarind paste, a pinch of brown sugar (jaggery powder), salt to taste.
Add coriander leaves at the end.
Variations:
If you like tofu, reduce the amount of coconut and grind tofu and add to the sambar.
You can fry 1/2 tsp of Methi seeds and 1 tsp of rice and grind with the other ingredients.
- From: Sanju (@ cpe-65-29-39-36.mn.rr.com)
on: Tue Sep 7 20:10:15 EDT 2004
Hi guys,
Thanks for the recipe.
- From: Sanju (@ cpe-65-29-39-36.mn.rr.com)
on: Tue Sep 7 20:18:34 EDT 2004
Hi Andal,
Thanks for the recipe.
Can u please tell me the quantity of each and every ingredient which has to be fried and ground to paste. And also how much of tamarind paste should i add?
If the seasoning has to be done, please tell me the seasoning ingredients.
Thanks.
- From: Andal Balu (@ adsl-158-98-114.mia.bellsouth.net)
on: Sat Sep 11 10:48:00 EDT 2004
Unfortunately, Indian cooking is more art than science. You just add a little of this and a little of that and you do not measure them.
Here is the approximate measurement.
Urad dhal - 2 tsp
Chana dhal - 2 tsp
Coriander seeds - 1 tsp
Jeera (cumin seeds) - 1/2 tsp
red chillies - 6 (if you like it spicier, add more)
Hing - 1/4 tsp
curry leaves - 20
Coconut pieces - 5 (approximately 1/2" by 1")if you are using with tofu or 10 pieces if you are using only the coconut
tamarind paste - (i use the Tailand paste that is brown in color and watery) - 2 tsp
Brown sugar - 1/2 tsp
tofu - 2" by 2" square. I buy extra firm tofu (you can use this tofu to make panneer also)
- From: hihi (@ 207.40.151.167)
on: Tue Sep 21 08:29:30 EDT 2004
hi hi
- From: thara (@ cpe-65-26-207-58.wi.rr.com)
on: Tue Sep 28 08:57:33 EDT 2004
what is tofu?
- From: thara (@ cpe-65-26-207-58.wi.rr.com)
on: Tue Sep 28 08:57:39 EDT 2004
what is tofu?
- From: recipebabe (@ c-24-16-133-203.client.comcast.net)
on: Wed Oct 6 22:52:55 EDT 2004
This is my moms recipe for araitthuvitta sambar.comes out very well.
cooked tur dal 1cup
1tsp dhania seeds, 3-4 red chilles, 1tsp channa dal(kadala paruppu), little bit of fenugreek(vendiyam) fry in little oil. Grind with 1tblsp coconut and 4-5 small onions(red pearl onions) and a tomato coarsely.
heat oil add mustard, any vegetable of ur choice saute and add little water to cook tender. then add tamarind water bring to boil nicely, then this paste and cooked mashed dal. bring to boil. the sambar is ready.
- From: recipebabe (@ c-24-16-133-203.client.comcast.net)
on: Wed Oct 6 22:55:17 EDT 2004
Thara,Tofu is soybean curd,looks like paneer,If u r in the US u get it it all grocery stores.filled with protein,widely used in thai and chinese cuisine.
Tell your friend about this topic
Want to post a response?
Back to the Forum