This Arachuvitta sambar recipe / Arachu vitta sambar recipe is specially prepared on all festive occasions, especially I prepare it mainly on the day of Tamil New year, along with rasam, potato curry, mango pachadi, medhu vada, sago payasam, neer mor etc as a spread. As we use freshly grounded masala, the name derives. If you don’t have sambar powder in hand also, you can opt for this sambar. The aroma of the freshly grounded masala cannot be explained in words, it’s divine. Not only with rice, it goes well with idli and dosa too….
Arachuvitta sambar recipe / Arachu vitta sambar recipe is specially prepared on all festive occasions, especially I prepare it mainly on the day of Tamil New year, along with rasam, potato curry, mango pachadi, medhu vada, sago payasam, neer mor etc as a spread.
- 1/2 Cup Toor Dal
- 1 Small Tamarind (Gooseberry sized)
- 8 Shallots
- 1 Tomato
- 1 Small Potato
- 1 Small Carrot
- 1/4 tsp Turmeric Powder
- Salt As Required
- 1 tbsp Coriander Leaves
- 1.5 tbsp Coriander Seeds
- 3 tsp Channa Dal
- 1 tsp Jeera
- 1/2 tsp Methi Seeds
- 4 to 5 Red Chilli
- 1.5 tbsp Grated Coconut
- 1 tbsp Ghee / Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Jeera
- 1 Red Chilli
- 2 Pinch Hing
- Few Curry Leaves
Peel the skin of shallots, potato and carrot. Then chop potato, carrot and tomato. Keep the ingredients separately for tempering. Extract tamarind water and discard the pulp.
Measure and keep all the ingredients listed in the table 'To Roast and Grind'. In a pan / kadai, add 1 tsp of oil and add all the ingredients for kept for roasting, except coconut.
Roast everything till golden colour, without burning it. Switch off flame, add grated coconut and give a quick stir. Once it cools down, transfer it to a mixer.
Grind it coarsely, without adding any water. Pressure cook toor dal with 1.5 cups of water for 4 to 5 whistles. Once pressure subsides by itself, mash the dal well.
Heat oil in a pan / kadai, add shallots and saute till translucent. Then add tomato, potato, carrot and saute everything for 2 minutes in low flame, till the raw smell leaves.
Pour the dal water, once it starts to boil, add turmeric powder and required salt. Cook for 5 minutes in medium flame, till the veggies turns soft.
Now pour tamarind extract and add the grounded masala powder. Mix well and boil for another 2 minutes.
Add the mashed dal, stir well and boil for a while. Heat ghee in a small pan, and add all the ingredients given in the table 'To Temper'.
Pour the tempered ingredients over the sambar, garnish with coriander leaves and mix well.
Serve this arachuvitta sambar recipe with beans poriyal.
1. Veggies choice is purely optional. Veggies like drumstick, radish, chow – chow, beans, capsicum, brinjal, yellow pumpkin etc can also be used.
2. If using okra / lady’s finger, saute it separately and then add it to the arachu vitta sambar recipe.
3. Use shallots / pearl onions only for a good taste, but regular onion can also be used.
4. Don’t burn the ingredients when roasting, else the sambar tastes bitter and smells bad.
5. Always grind the roasted ingredients little coarsely only, for a nice texture.
6. Don’t add the tamarind water before veggies are cooked.
7. If preferred 1/2 tsp of jaggery can be added atlast, which enhances the taste of the arachuvitta sambar recipe.
8. Use ghee or sesame oil only for tempering which lends an excellent aroma to the sambar.
9. Tempering at last, helps to retain the flavour for a long time. But it can be done first and followed by other steps.
10. This sambar thickens with time, so adjust water accordingly before serving.