DRIED RED CHILLI - 6

firstly, in a pan heat ½ tbsp sesame oil. add 2 tsp coriander seeds, 1 tsp chana dal, ¼ tsp methi, ½ tsp pepper, ½ tsp cumin and 6 dried red chill

1

ROAST - LOW FLAME

roast on low flame until the spices turn aromatic

2

COCONUT - 1/4 CUP

add ¼ cup coconut and saute for a minute until the coconut turns aromatic

3

COOL COMPLETELY

cool completely, and transfer to the mixi jar

4

BLEND - SMOOTH PASTE

add ½ cup water and blend to smooth paste. finally, arachuvitta masala paste is read

5

MUSTARD - 1 TSP

firstly, in a kadai heat 2 tbsp sesame oil. splutter, 1 tsp mustard, ¼ tsp methi, 2 dried red chilli and a few curry leaves

6

ONION - 10 SHALLOTS

add 10 shallots and saute for a minute

7

SALT - HALF TSP

also add 4 piece drumstick, ½ brinjal, ½ radish, ½ tsp turmeric and ½ tsp salt

8

SAUTE - 1 MINUTE

saute for a minute until the vegetables turn aromatic

9

WATER - 3 CUP

now pour 3 cup water and mix well.now pour 3 cup water and mix well.

10

BOIL -8 MINUTES

cover and boil for 8 minutes, or until the vegetables are almost cooked

11

TAMRIND EXTRACT

further, add ½ cup tamarind extract and ½ tsp jaggery.

12

BOIL - 5 MINUTES

mix well and boil for 5 minutes or until the raw flavour of tamarind goes away

13

TOOR DAL -1 CUP

add in the prepared masala paste, 1 cup toor dal and ¾ tsp salt

14

BOIL - 3 MINUTES

mix well and boil for 3 minutes or until all the flavours are well absorbed

15

READY TO EAT

finally, add 2 tbsp coriander and enjoy arachuvitta sambar with hot steamed rice.

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