Arachuvitta Sambar Podi - 200 gms (Tamizhnadu style with less coconut)

This is the Tamizh Nadu style with less coconut. 

Ingredients - Dhania, Red chillies, Channa dal, Fenugreek, Dessicated coconut, Asafoetida. 

Storage - MUST BE STORED IN FREEZER. 

Shelf life - Upto 2 months in freezer. Will spoil if left outside due to coconut.

How to make - Add tamarind extract (about a gooseberry sized ) to a pot. Add 4 tbsp of @mylaporekitchens arachuvitta sambar podi. Add vegetables of your  choice. Add salt and a small bit of jaggery. Let it all cook together on medium heat for about 10-15 minutes. Add cooked toor dal. I use about 3/4 cup of uncooked dal for this quantity. Add tadka - coconut oil ( for best flavours), mustard seeds, methi seeds, red chillies, curry leaves and hing. Boil it all together for a couple of minutes. Garnish with fresh chopped coriander. 

Note - Do not add too much dal for arachuvitta sambar as this will thicken further on cooling.