November 10, 2016

Pacha Sambhar / Raw Sambhar

Nearly 25 years ago ,  I visited my Hubby's Grandma house. His grandma made this sambhar for us which was very yummy.   After that I totally forgot about that. My Mother in law two days before just asked me Whether I have  posted her mom's signature recipe Pacha Sambhar in my blog. I thanked for the reminder, got the recipe  from her and made Pacha Sambhar yesterday. Here is the recipe of  simply delicious and flavoursome sambhar...
  • Pre time: 05 mins
  • Cooking time: 20 mins
  • Serves: 4

Ingredients for making Pacha Sambhar / Raw Sambhar :

  • Lemons size tamarind
  • Veggies like brinjal, drumstick, baby onions or ash-gourd 10 pieces
  • Thur dal / Thuvaram paruppu 3 table spoons
  • Sambhar Powder 3 tea spoons
  • Green chillies 2
  • Oil 4 tea spoons
  • Salt 1 and 1/2 tea spoon
  • Asafoetida powder / Hing 1/2 tea spoon
  • Curry leaves and coriander leaves
  • Mustard seeds and  fenugreek seeds 1 tea spoon each and a red chilli for seasoning

How to make Pacha Sambhar / Raw Sambhar?

Wash the dal and soak in water for 45 minutes.
Extract 500 ml of juice from the tamarind.
Heat a pan with two tea spoons of oil.
Add the chopped veggies with green chillies and saute for a minute.

Pour the tamarind juice in to it.
Add turmeric powder and salt.
Allow them to boil till the veggies are well boiled.
While the stuff is boiling add the water used for soaking the dal in to the pan.
Put the dal alone into the blender jar and give few turns to get a coarse mix like vada batter.

Keep it aside.
Add the sambhar powder and asafoetida powder once the veggies are boiled.
After a minute add the coarse dal mix with water to the pan and mix well.
Let the sambhar gets boiled  atleast for 5 minutes till the raw smell of the dhal goes and once it becomes thick switch off the stove.
If the Sambar is too thick add some water and adjust the consistency.

Dothe seasoning with mustard seeds, fenugreek seeds, red chillies and curry leaves and add tot he Sambhar.
Garnish with coriander leaves.