Wednesday, December 24, 2008

Araichu vitta Sambar


Toor Dal - 1 cup
Radish - 1 - cut into pieces
Small onion - few(10 nos)
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Hing(Asafoetida) - A pinch
Tamarind - Small lemon size - soak in water and extract juice
Curry leaves - few
Coriander leaves - a hand full

For grinding:

Channa dal - 1 tsp
Coriander seeds - 2 tsp
Red chillies - 5 nos
Grated Coconut - 2 tsp


1. Boil toor dal in a pressure cooker. (Can also cook vegetables along with this.)
2. Dry roast, channa dal, coriander seeds, red chillies and grind it along with coconut and keep it aside.
3. Heat oil in a pan, splutter mustard and cumin seeds and fry small onions and curry leaves.
4. Now add radish and fry for 2 mins. Then add the ground coconut paste and add 1 cup of water
5. Add turmeric powder, hing, salt and let it boil for 5 to 10 mins. Add more water if needed.
6. Add boiled dal now and mix well. Taste for salt and add more if needed what ever is needed.
7. Finally once the vegetable is cooked add tamarind juice and let it boil for 5 mins and turn off and garnish with coriander leaves.



Basmathi rice - 1 cup - soak in water for 45 mins.
Vegetables - 1 cup - carrot, beans, peas, potato, some more if needed.
Onion - 1 - cut it length wise
Tomato - 1(if big) or 2(if small)
Green chillies - 4 nos
Mint leaves - A hand full
Coriander leaves - A hand full
Ginger & Garlic paste - 2 tsp - take equal amount of ginger and garlic for grinding
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp or as per need(optional)
Cloves, cinnamon and cardamom - 2 nos
Bay leaves - few
Lemon - 1/2 - extract juice and keep it aside(optional)
Oil - 5 tsp
Salt - 1 tsp or as per need


1. After 45 mins drain water from rice and keep it aside.
2. Heat oil in a pan, add cloves, cinnamon, cardamom and bay leaves. Wait until it splutters.
3. Add ginger garlic paste and fry well.(approximately 2 mins)
4. Add onion, green chillies, mint leaves, coriander leaves and fry until onion turns golden brown.
5. Add tomato, turmeric powder, chilli powder, salt and fry until oil gets separated.
6. Add vegetables now and wait until it is half cooked.
7. Add 2 cups of water now and mix well. Taste for salt and more if needed.
8. When water starts boiling, add rice and lemon juice and close the lid and cook in high flame.
9. When there is no water, simmer the gas and let it for 5 to 10 mins.(Rice will be half cooked at this stage). Stir in between.
10. Garnish with few more coriander leaves...You veg - biriyani is ready.

Notes and Secrets:

-> If you are not using non stick pan for preparing, follow this method so that it won't burn at the bottom.

* Take a news paper and cover the vessel and then close tightly with the lid.
* Heat a dosai/roti pan, and place this vessel on that and simmer the gas until
rice is cooked. So that it wont burn at the base.
-> You can also use cashews while seasoning