Arachuvitta sambhar (tamarind gravy with a coconut twist)

I have been waiting to post this recipe for months - Finally, I am able to post the most authentic south Indian cuisine that tastes great with dosa, idli or rice. What is sambhar? It's the celebrated tamarind gravy cooked with rich spices(sambhar powder), lentils and vegetables of your choice. How different is Arachuvitta sambhar from normal sambhar? Sambhar comes in all varities- this one is cooked with roasted spices and grated coconut to lend in an enhanced flavor. If you haven't eaten arachuvitta sambhar, you haven't had the real deal yet!

Hands down, shallots are the popular choice for sambhar (called chinna vengayam arachuvitta sambhar). However, I decided to go with drumsticks (second popular choice) and boy, I still have the taste lingering in my mouth.

Ingredients-

Toor dal- 1 cup
Drumsticks- cut like sticks, about the size of your finger (used about 1 1/2 drumsticks)
Tamarind (about lemon sized ball)- soaked in warm water (we need the essence of the tamarind)
Sambhar powder- 2tsp (this is a spicy powder that you can get in any asian store)
Turmeric powder (1/2 tsp)
Salt according to taste
Mustard seeds (1 tsp)
Asafoetida powder (dash of it)
Curry leaves (for seasoning)
Onion-1 (sliced)

Ingredients for the spicy powder-

Coriander seeds- 11/2 tbsp
Dry red chilli- 3 pieces
Chana dal- 1 tsp
Grated coconut- 1/4 cup
Fenugreek seeds (vendhayam) 1/2 tsp

Initial preparation-

• Pressure cook the toor dal with a dash of turmeric powder till they are soft and tender.
• Dry roast the ingredients mentioned under the spicy powder- just ensure you don't burn it- keep the flame low and gently roast the ingredients till golden brown. The aroma you get by roasting these ingredients is pure bliss!
• Once roasted, allow them to cool and grind them to a fine powder.

Let's get the show started-

• In a pan add oil and once hot saute the onions.
• When the onions turn transparent add the tamarind extract with two cups of water and bring it to boil.
• Add turmeric powder, salt and sambar powder.
• Add the drumsticks and allow it to boil.
• Mash the boiled toor dal and mix to the boiling pot.
• Allow the drumsticks to get enriched with the lentils, tamarind extract and sambar powder. leave it simmering for good 20 minutes.
• Now add the roasted spice mix. Allow the sambar to boil for few minutes.
• In a separate pan, add some oil and add mustard seeds. Once they begin to pop, add curry leaves, asafetida powder.
• Add them to the sambhar and allow it to boil for few minutes.
• enjoy with dosa/idli!