Araichuvitta Murungakkai Sambar/ Drumsticks in spicy Lentil and coconut gravy.

Araichuvitta Sambar is a regular dish in my house every sunday. But, I had'nt prepared it for sometime in the recent past. Today, being Mother's day, I thght why not make it today. And , as usual, it had turned out very well.

Ingredients:

1. Drumsticks/Murungakkai                  -     2 Medium

2. Capsicum/ Green Bell Pepper           -      1 big

3. Tomato                                                  -     1 Big

4. Tamarind                                              -     1 Lemon sized ball  

5.  Toor Dal                                               -     1 cup

5. Home made Masala                            -     1 Cup

6. Salt                                                        -      To taste

For Garnishing:

1. Oil                                                          -      2 tblspoons

2. Mustard and Fenugreek seeds.        -      1 teaspoon each

3. Dried Red chillies                                -     2 nos

For Home made masala:

1. Dried Red chillies                                -   4-8 Nos ( Depending on your taste)

2. Urad dal                                               -  1 Tblspoon

3. Channa Dal                                          -  1 Tblspoon

4. Dhaniya seeds                                     - 1/4 Tblspoon

5. Coconut                                                - 1 to 1.5 cups.

Preparation:

First soak the tamarind in hot water and allow it to stand for 10 mins. Then strain the tamarind by mixing it with the water and take its juice till the water is almost white. I used Tamarind paste and used almost 2 Tblspoons. Boil the Toor Dal.

Now, cut the drumsticks and capsicum in medium length pieces and add it to the Tamarind water and allow it to boil. Add cut tomato, salt, Hing. Heat a Kadai, add Ghee, then add the dried red chillies, Urad Dal, Channa Dal, Hing and Dhaniya seeds and fry till little golden brown. Remove it from the stove and allow it to cool. Once the mixture is cool, grind it along with Coconut till almost fine paste.

When the raw smell of the Tamarind goes, add this mixture to the gravy and allow just 2 mins boil. Now add the boiled Toor Dal and allow a further 1-2 mins boil. Water can be added if the Sambar turns thick

Remove from stove. In a kadai add Oil, mustard, Fenugreek and the red chillies and pour it on the Sambar.

Garnish with Fresh coriander leaves.

Hot Araichuvitta Sambar is ready to be served. Serve with Steamed white rice. Also, this is a good accompaniment for Idli, Dosa, Uthappam, Upma.

Perfect side dish for this is Potato Fry.

Note:

Small onions or Shallots can also be added, but they need to fried till the raw smell goes off.