Rooted in Rasam

Arachi Vitta Sambar is often a delicacy as it involves roasting and grinding the masala –  coconut and spices to add to the flavors. Simple no doubt, but involves extra effort than just making a regular Sambar using Sambar Podi.

Check out what I do, to make this an every time affair!**

Recipe for one  (2 quart) pot of Sambar*
Roast and grind
1/2 cup grated Coconut
2 tbsp Coriander seeds
2 dried Red Chills
2 Byadgi Chillis
1/2 tsp each Methi,
Cumin Seeds, Khus Khus and Sesame seeds
2 Maratti Moggu ( a special herb often used in Karnataka cuisine)

*coming up !
** I multiply the recipe by 12, freeze initially in muffin pans- good for one portion. Then remove from muffin pans and put Ina Ziplock, and keep to use for a couple of months

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