Pacha / Raw Sambhar

On Friday evening, my husband Rajesh sent me a message... am on the way back home from office, I will come and have Garma Garam (hot) Dosa... I did not have batter at home and was in no mood to go down to the shop to by readymade batter.

I promised him that I would make the Dosa with Sambar on Sunday.  I made the batter at home and made crispy Dosa and a different style of Sambar "Pacha Sambhar / Raw Sambhar" (Pacha - means green in Malayalam).  This recipe was shared by Subashini Vernkatesh (itsPotluck.com) in one of the food groups... It turned out to be Very Tasty... My daughter Ria and husband Rajesh enjoyed their breakfast this morning!  

Thank you Subhashiniji for sharing this recipe!!

Sambhar is a staple curry of South India.  This is often served with most of the South Indian breakfast and rice.

The Aroma of the Sambhar that wafted out of my Kitchen today was very pleasant!!

Do try out this version of Sambhar and do let me know your comments & feedback!

Ingredients :

Green Brinjal, Carrot, Onion, Ladies Finger, French Beans, Green Chillies (2) (wash and cut them into pieces)

Tur dal 3 table spoon (wash and soak in water for 45 minutes)

Sambhar Powder 3 tea spoons

Oil 4 tea spoons

Salt to taste

Asafoetida powder / Hing 1/2 tea spoon

Curry leaves and coriander leaves

Mustard seeds, Onion and  fenugreek seeds and a red chilli for seasoning

Lemons size tamarind (soak in water)

Method :

Wash the dal and soak in water for 45 minutes. Extract the juice from the tamarind. In a pan heat 2 tsp 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 this to boil till the veggies are cooked.  While the vegetable is boiling add the water used for soaking the dal in to the pan. 

The dal needs to be put in a blender jar and make a coarse mix like vada batter. Keep it aside.  It's now time to add the sambhar powder and asafoetida powder once the veggies are cooked.  Now add the coarse dal mix with water to the pan and mix well.

Let the sambhar boil for about 5 to 10 minutes till the raw smell of the dal goes away.  If the Sambar is too thick add some water and adjust the consistency.  Switch of the gas.  Do the seasoning with mustard seeds, fenugreek seeds, red chillies, finely cut onion and curry leaves and add to the Sambhar.

Garnish with coriander leaves and serve hot with Idli / Dosa / Rice or any other South Indian dish.

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