PACHA THENGA ARACHA SAMBAR

    
      This is a simple Dhal Curry prepared with any local vegetables like Drumstick, any Gourd variety, Eggplant/Brinjal, Okra, Potatoes or mixture of the above Vegetables.  This curry is called as Pacha Sambar at home or colloquially Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  Whereas a traditional Kerala Sambar is prepared with roasted coconuts.    

     Just cook the Dhal, add any preferred vegetable to it(and that too is optional).  Season it with Onions, Green Chillies. Tomatoes and a clove of  Garlic. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch.  Usually Varutharacha Sambar or Sadhya Sambar would be the first preference when it comes to a Sadhya.  But when it comes to Onam, you can give a try with different versions of Sambar for each day of Onam.

      Pacha Thenga Aracha Sambar is one  quick & easy Curry perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu & also is suitable to be served in a Sadhya.  Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc., 

 

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Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


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HOW TO COOK PACHA THENGA ARACHA SAMBAR - KERALA STYLE

PACHA THENGA ARACHA SAMBAR

INGREDIENTS:

To Cook Dhal:

METHOD:

For Pacha Thenga Aracha Sambar:

• Clean, Peel and wash the Ash Gourd and Bottle Gourd, cut into Cubes and leave it aside.
• Can use vegetables like Potatoes, Eggplant(Brinjal), Okra, Radish,  Drumstick, Spinach or any preferred Gourd varieties.
  
• Grind the Grated Coconut along with Garlic Cloves and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
• Discard the water used for soaking the Dhal.
• Add  11/2 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the  pressure to release.
• Once the Tuvar Dhal is cooked, add diced Ash Gourd & Bottle Gourd into it along with finely chopped Tomatoes & Green Chillies slit into two.
• Add Red Chilli Powder, Coriander Powder and a dash of Salt to the cooked Dhal and give a quick stir.
• Cook until the vegetables turn soft and cooked. Alternatively, can cook in a pressure cooker for a whistle.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Pour in the tamarind extract and boil it for a few more minutes.
  
• Add water if necessary at this stage.
• Heat Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Pacha Thenga Aracha Sambar into the tempering and cook on a low flame for a few minutes.
• Serve Pacha Thenga Aracha Sambar hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Red Chilli Powder with Dry Red Chilli Flakes.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.