Arachuvitta Sambar

Arachuvitta Sambar is a classic and flavourful South Indian lentil-based curry made using toor dal, seasonal vegetables, and a unique freshly ground spice paste. The name “Arachuvitta” in Tamil means “ground and added,” referring to the process of roasting and grinding spices and coconut, which are then simmered with cooked dal and vegetables. This traditional method gives the sambar an authentic homestyle taste, depth, and irresistible aroma.

Why You’ll Love Arachuvitta Sambar

• Freshly ground masala: A fragrant blend of coriander seeds, channa dal, dry red chilies, methi seeds, and grated coconut is roasted in oil and ground to a smooth paste, making this sambar stand out from versions that use ready-made sambar powder.

• Rich, thick, and flavourful: The ground paste adds body and richness, making the sambar perfect for rice or even as a side for idli, dosa, and pongal.

• Customizable with vegetables: Common choices include brinjal (eggplant), drumstick (murungakkai), ash gourd (poosanikai), carrot, or radish (mullangi).

• Authentic Tamil Brahmin style: Often made without onion or garlic, Arachuvitta Sambar is sattvic and widely prepared in Tamil Brahmin households and during festivals and pooja days.

Key Ingredients in Arachuvitta Sambar

• Toor dal (pigeon peas) – Pressure cooked until soft and mashed.

• Vegetables – Adds flavour and texture; choose seasonal varieties.

• Tamarind extract – Provides the signature tanginess.

• Freshly ground paste – The heart of this dish, made with roasted coconut and spices.

• Tempering – Mustard seeds, curry leaves, and a pinch of hing (asafoetida) in gingelly oil (Indian sesame oil) complete the sambar with a flavourful touch.

When to Make Arachuvitta Sambar?

• Festival recipes – Ideal for Pongal, Navaratri, Tamil New Year, and other auspicious occasions.

• Weekend specials – A perfect comfort food for relaxed meals with hot rice, ghee, and a side of papadam.

• Traditional South Indian thali – Often served alongside kootu, poriyal, rasam, and payasam.

Variations and Tips

• For a deeper flavour, add a few curry leaves while roasting the masala.

• Use a heavy-bottomed kadai for even roasting and better aroma.

Arachuvitta Sambar

Niranjana Sankaranarayanan

Arachuvitta Sambar is a classic and flavourful South Indian lentil-based curry made using toor dal, seasonal vegetables, and a unique freshly ground spice paste. The name "Arachuvitta" in Tamil means "ground and added," referring to the process of roasting and grinding spices and coconut, which are then simmered with cooked dal and vegetables. This traditional method gives the sambar an authentic homestyle taste, depth, and irresistible aroma.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian, South Indian

Servings 4 people

Equipment

• 1 Mixie
• 1 Pressure cooker

Ingredients

  

Freshly ground Masala

• 3 tbsp Coriander seeds
• 1.5 tbsp Channa Dal
• 3/4 tsp Methi seed
• 4 no Guntur chilli
• 6 no Bedigi chilli
• 4 tbsp Coconut

To temper

• 1 tbsp Gingelley oil
• 1 tsp Mustard
• 1 no Green chilli
• 1 sprig Curry leaves

Other ingredients

• 200 gm Toor dal
• 125 ml Tamarind extract
• As req Salt
• 1/2 tsp Turmeric powder
• 1 tbsp Jaggery
• 1 no Tomato chopped
• 100 gm Red pumpkin
• 50 gm White pumpkin
• 1 no Carrot
• 1 no Potato
• 1 no Drumstick
• To garnish Coriander

Instructions

 

Prepare the Fresh Spice Paste

• In a kadai, heat 1 tsp of oil.
• Roast coriander seeds, channa dal, grated coconut, dry red chilies, and fenugreek seeds until aromatic.
• Let it cool slightly, then sprinkle a little water and grind to a smooth paste.

Cook the Base Ingredients

• Pressure cook toor dal with vegetables. Do not pressure cook drumstick. Boil it separately.
• The dal and vegetable mixture for the Sambar is ready.
• Extract the tamarind juice and set aside.

Other steps

• In a heavy-bottomed pan, heat a drop of oil and splutter mustard seeds.
• Add curry leaves once they crackle.
• Pour in the tamarind extract, followed by the cooked vegetables, dal, salt, a pinch of jaggery, and turmeric powder.
• Bring this mixture to a boil.
• Stir in the mashed toor dal and the ground masala paste.
• Let the sambar simmer well so that the flavours combine.
• Finally, add a generous pinch of asafoetida (skip this step if using onions – see note below).
• Serve
• Serve hot with steamed rice and a drizzle of ghee. Perfect with papad or a side dish of your choice.

Notes

• If you're making onion sambar, do not add asafoetida (hing), as it can overpower the flavour of onions.
• Adding red pumpkin enhances the taste and quantity of the sambar.

Keyword Arachuvitta Sambar, Homemade Sambar podi, Sambar recipes, Sambar with freshly ground masala, Sambar without powder, Traditional Sambar

INSTRUCTIONS

Prepare the Fresh Spice Paste

• In a kadai, heat 1 tsp of oil.
• Measure and keep all the ingredients to roast nd grind.

• Roast coriander seeds, channa dal, grated coconut, dry red chilies, and fenugreek seeds until aromatic.

• Let it cool slightly, then sprinkle a little water and grind to a smooth paste.

Cook the Base Ingredients

• Pressure cook toor dal with vegetables. Do not pressure cook drumstick. Boil it separately.

• The dal and vegetable mixture for the Sambar is ready.
• Take lemon size tamarind and add water, boil it. Extract the tamarind juice and set aside.

Other steps

• In a heavy-bottomed pan, heat a drop of oil and splutter mustard seeds.
• Add curry leaves once they crackle.
• Pour in the cooked vegetables, dal, salt, a pinch of jaggery, and turmeric powder.

• Now add the tamarind extract into the dal and vegetable mixture.

• Bring this mixture to a boil.
• Stir in the mashed toor dal and the ground masala paste.

• Let the sambar simmer well so that the flavours combine.
• Finally, add a generous pinch of asafoetida (skip this step if using onions – see note below).

Serve

• Serve hot with steamed rice and a drizzle of ghee. Perfect with papad or a side dish of your choice.

Important Note

• If you’re making onion sambar, do not add asafoetida (hing), as it can overpower the flavour of onions.
• Adding red pumpkin enhances the taste and quantity of the sambar.
• Choice of vegetables differ depending on the availability. I have added radish too on the day I clicked the pic.

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