Arachuvitta Sambar Recipe is a traditional South Indian Sambar that is made from freshly roasted and grounded masala. The sambar is usually made with vegetables like brinjal, chow chow, turnip, ladies finger, drumstick, capsicum, carrot, potato or the mixed veggies . Adding shallots to this sambar gives a fresh flavor and taste to it. This can be served as side dish for rice or idlis and dosas or pongal. Lets look at the steps of making this authentic sambar.
Preparation Time:15 mints| Cooking Time : 30 mints|Severs: 4
Toor dal – 1/2 cup
Tamarind extract - 1/4 cup ( thick )
Shallots - 5 medium sized
Radish - 1/4 cup
Tomatoes - 1 chopped
Salt - as required
Turmeric - 1/4 tspn
Hing – a pinch
Oil - 2 tbspn
Mustard seeds– 1 tspn
Fenugreek seeds – ¼ tspn
Curry leaves – 2 sprigs
Coriander Leaves -2 tbsp finely chopped
Roast and Grind :
Coriander seeds – 1.5 tbspn
Channa dal/kadalai paruppu – 1 tbspn
Red chilies - 4
Grated coconut - 3 tbspn
1. Soak toor dal for 30 minutes . Pressure cook the toor dal with required water and turmeric for 4 whistles . Once cool down mash the toor dal well and keep it aside.
2. Dry roast the coriander seeds, channa dal, red chilies. Fry on medium heat until dal turns golden brown. Then add the grated coconut and switch off the flame. Saute the coconut in the pan heat itself.
3. Leave it to cool and then grind it to a smooth paste with required water. Arachu vitta sambar masala is ready. Heat the oil in the pan.
4. Once its hot add mustard, when it splutters, add fenugreek, curry leaves and shallots. Saute till transparent then add the radish. Mix well.
5. Add the tomatoes,1/4 cup of water and turmeric. Bring it to boil and cook the radish.
6. Once the radish is cooked add the tamarind extract, turmeric powder, salt,hing and boil until the raw flavor of the tamarind goes.
Then add the cooked dal, grounded paste (arachu vitta sambar masala) along with a the required amount of water. Mix well.
7. Boil for a few minutes on medium flame and adjust the consistency. Add the coriander leaves and turn off the flame.
Serve the sambar with rice or idli or dosa or pongal.
My Notes :
1. Adding tomatoes is completely optional.
2. The sambar should neither be too thick nor too watery. Adjust the consistency accordingly.
3. I used white radish today. You can also use any variety of your choice.
4. Increase the red chili if you need more spicy.