Arachuvitta Sambar (Freshly Ground Masala Sambar) with Vazhakkai Podi Varuval (Raw Banana Stir-fry)

Name: Arachuvitta Sambar (Freshly Ground Masala Sambar) with Vazhakkai Podi Varuval (Raw Banana Stir-fry)
Prep time: 15 min
Cook time: 30 min
Ingredients: 75 g Toor Dal; 150 g Mixed Vegetables (carrot, beans, small potato); 30 ml Tamarind pulp (from 15g tamarind); 1.5 tbsp Coriander seeds; 0.5 tbsp Chana Dal; 0.5 tbsp Urad Dal; 2-3 Red Chillies (dry); 0.25 tsp Fenugreek seeds; 2 tbsp Coconut (grated); 0.5 tsp Rice; 1 tbsp Gingelly oil; 0.5 tsp Mustard seeds; 0.25 tsp Cumin seeds; pinch Asafoetida; few Curry leaves; Salt to taste; 0.5 tsp Jaggery (optional); for garnish Coriander leaves; 2 medium Raw Bananas (approx 200g); 1 tbsp Gingelly oil; 0.5 tsp Mustard seeds; 0.5 tsp Urad Dal; few Curry leaves; 0.25 tsp Turmeric powder; 1 tsp Chilli powder; 1 tsp Coriander powder; Salt to taste; 0.25 tsp Fennel powder (optional); pinch Asafoetida

⏱️ 15m Prep🔥 30m Cook

Primary Dish

Arachuvitta Sambar (Freshly Ground Masala Sambar)

Ingredients

• 75 g Toor Dal
• 150 g Mixed Vegetables (carrot, beans, small potato)
• 30 ml Tamarind pulp (from 15g tamarind)
• 1.5 tbsp Coriander seeds
• 0.5 tbsp Chana Dal
• 0.5 tbsp Urad Dal
• 2-3 Red Chillies (dry)
• 0.25 tsp Fenugreek seeds
• 2 tbsp Coconut (grated)
• 0.5 tsp Rice
• 1 tbsp Gingelly oil
• 0.5 tsp Mustard seeds
• 0.25 tsp Cumin seeds
• pinch Asafoetida
• few Curry leaves
• Salt to taste
• 0.5 tsp Jaggery (optional)
• for garnish Coriander leaves

Cooking Steps

Wash Toor Dal and mixed vegetables. Pressure cook dal with 200 ml water for 3 whistles (approx 8-10 mins). Keep aside.

While dal cooks, soak tamarind in 50 ml hot water. For masala, heat a pan, dry roast coriander seeds, chana dal, urad dal, red chillies, fenugreek seeds, and rice until aromatic. Add grated coconut, roast for 1 minute. Grind to a smooth paste with a little water using a blender.

In a pot, combine pressure-cooked dal, remaining mixed vegetables, tamarind pulp, salt, and jaggery (if using). Add water to desired consistency (approx 200 ml more). Bring to a boil.

Add the ground masala paste and simmer for 5-7 minutes until vegetables are cooked and flavors meld.

For tempering, heat gingelly oil in a small pan. Add mustard seeds, let them splutter. Add cumin seeds, asafoetida, and curry leaves. Pour tempering into the simmering Sambar.

Garnish with chopped coriander leaves.

The Perfect Pairing

Vazhakkai Podi Varuval (Raw Banana Stir-fry)

Ingredients

• 2 medium Raw Bananas (approx 200g)
• 1 tbsp Gingelly oil
• 0.5 tsp Mustard seeds
• 0.5 tsp Urad Dal
• few Curry leaves
• 0.25 tsp Turmeric powder
• 1 tsp Chilli powder
• 1 tsp Coriander powder
• Salt to taste
• 0.25 tsp Fennel powder (optional)
• pinch Asafoetida

Cooking Steps

Peel raw bananas and chop them into small cubes. Immediately place them in water to prevent discoloration.

Heat gingelly oil in a pan. Add mustard seeds and urad dal. Once mustard splutters and dal turns golden, add curry leaves and asafoetida.

Drain the banana pieces and add them to the pan. Sauté for 2-3 minutes.

Add turmeric powder, chilli powder, coriander powder, fennel powder (if using), and salt. Mix well.

Cover and cook on low-medium heat for 8-10 minutes, stirring occasionally, until the banana pieces are tender and cooked through. If sticking, sprinkle a few drops of water.