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 chilli.

roast on low flame until the spices turn aromatic.

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

cool completely, and transfer to the mixi jar.

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

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.

add 10 shallots and saute for a minute.

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

saute for a minute until the vegetables turn aromatic.

now pour 3 cup water and mix well.

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

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

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

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

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

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