Arachi vitta kozhambu - contribution by Rama Soundararajan

Ingredients

1. Tamarind - a small ball size
2. Green chilly - 2 pieces
3. Vegetables like carrot or potato (If onion, fry it separately)
4. boiled Toor dhal with turmeric powder - 0.5 cups
5. Rice flour - 3 tea spoons

For grinding

1. Coriander seeds - 3 spoons
2. Channa dhal - 2 spoons
3. Red chilly - 5 pieces
4. Coconut scrapings - 3 spoons

Seasoning: 

1. Perungayam (asafoetida) - 1/4 spoon
2. Mustard - 1 spoon
3. Curry leaf - 10 leaves
4. Bit of oil

For sambar

1. Take tamarind water, add salt and long slit green chilllies 
2. Let it boil. After it boils add the vegetable and let it boil to cook well
3. Add the boiled toor dhal along with the water and let it simmer
4. For seasoning heat the oil and add asafoetida, mustard and curry leaves till the mustard splutters. Add this to the sambar

For grinding powder

Fry coriander seeds (dhania), Channa dhal and red chilly nicely until dhal becomes golden brown. Add coconut scrapings and mix well. Grind well. Add this to sambar after the seasoning and let it boil with sambar for a few minutes