Arachuvitta Sambar

Arachuvitta sambar is the one that is made at home on a regular basis. This is everyone’s favourite at home. You can add any vegetables (Carrot, radish, potato, tomato, onion, avaraikkai).  I like it more when onion or tomato is added to it. They give the sambar a unique flavour. It can be mixed with hot rice and goes well with any poriyal or kootu. It is also a very good side dish for idli, dosai, adai, chappathi, etc.,



Tamarind – 1 lemon size

Toor dhal – 4 tbsp

Any vegetable – 1/4 cup

Jaggery – small piece or a pinch

Turmeric powder – A pinch

Salt – As required

For Grinding

Coriander seeds – 2 tbsp

Channa dhal – 2 tsp

Fenugreek– 1/2 tsp

Red chillies – 1 or 2

Coconut – 1/2 cup


For tempering

Mustard seeds – 1 tsp

Curry leaves – few

Asafoetida – A pinch

  • Pressure cook the toor dhal, tamarind and the vegetables in three separate vessels.
  • Extract tamarind juice and keep aside.
  • Mash the toor dhal well.
  • In a kadai, add 1 tsp oil and fry the coriander seeds,channa dhal, grated coconut, red chillies and  fenugreek seeds.
  • Sprinkle little water and grind the above ingredients to a smooth paste.
  • Now in a vessel, add one drop of oil and splutter mustard seeds. Once they crackle, add curry leaves.
  • Then add the extracted tamarind juice, vegetable, salt,  jaggery and turmeric powder.
  • Allow it to boil.
  • Now add the ground spices and mashed toor dhal to it.
  • Allow it to boil.
  • Finally add Asafoetida.
  • Mix this with hot rice and eat.

Note : Donot add asafoetida while making onion sambar. You will lose the flavour.

Pressure cook carrot, radish, potato, tomato, white pumpkin.

Directly add the following vegetables to the tamarind extract to cook it. Donot pressure cook these vegetables- Drumstick,                   onion, sweet pumpkin.

Add a tsp of Red chilli powder, if the colour of the sambar is yellow.

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Podi potta kuzhambu

Kuzhambu is a dish common in South india that is served as a side for the rice. They are made with dhal and tamarind extract. There are a wide variety of kuzhambu and I learnt this podi potta kuzhambu from my mom. Obviously it was her mom’s recipe. Though this is not made daily, when we are bored with Araithuvitta kuzhambu/Sambar, amma make this.Image


Tamarind – 1 lemon size

Toor dhal – 4 tbsp

Any vegetable – 1/2 cup

Rasam podi – 1 tsp (refer posting on Dec 4th)

Turmeric powder – A pinch

Salt- As required

Jaggery- A pinch

For Seasoning

Gingelly oil- 1 tsp

Fenugreek – 1 tsp

Green chilly – 1


  • Pressure cook the tamarind and Toor dhal in two separate vessels.
  • If you are going to use vegetables like potato, carrot, white pumpkin, pressure cook it along with the tamarind and toor dhal.
  • Sweet pumpkin, onion, Avaraikkai can be cooked directly in an open vessel.
  • Keep the heavy bottomed vessel/ pan in the stove.
  • Extract juice from the tamarind and pour it into the pan.
  • To this add the vegetable you are going to use, turmeric powder, salt, jaggery and rasam podi.
  • Mix everything well and allow it to boil.
  • Meanwhile mash the toor dhal well and add water if required.
  • Pour the toor dhal into the pan and allow it to cook until it forms froth.
  • If you find the gravy too watery, then mix 1 tsp Corn flour/rice flour with 1/2 glass water and pour into it.
  • Finally sputter fenugreek, green chillies in gingelly oil and season it.
  • It can be served with rice, dosa, adai, idiyaappam.
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