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.
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.