ABOUT
Arachuvitta sambar is a traditional recipe with fresh grounded masala, largely popular in Tamil Nadu. ‘Arachuvitta’ (Tamil) means ‘ground’, since the spices are freshly roasted and grounded for this sambar. Hence the name arachuvita sambar. They are best served with hot rice and some curry like potato fry, arbi roast, beans Parupusilli or any vegetables. This sambar can also be used as sides for Idly or Dosa in alternate to tiffin sambar.
This sambar is super nutritious and completely vegan. It has a blast of flavors which includes tanginess from tamarind and spiciness from the masala. Though the steps seems more, it is quite simple to make and you will not make a regular sambar after trying this. This is one of the best aromatic and flavorful sambar.
This sambar has more veggies, making it extremely nutritious. It is so versatile that you can add any kind of vegetables as you like. You can avoid shallots /onions and I have myself not included garlic in it. This recipe is quite often made in my home as my mom always prefer arachuvitta Sambar over regular sambar.
MAJOR INGREDIENT
Fresh whole spices
For this sambar, a special fresh masala is prepared with whole spices like coriander seeds, chana dal, Fenugreek seeds, pepper and red chillis. Roasted fresh spice gives a beautiful aroma to the sambar.
Coconut
Coconut is one of the important ingredient in arachuvitta sambar. It is the one which binds the dry spices and gives a creaminess to the sambar. It balances the tanginess and gives you a perfect sambar.
Veggies
This sambar has a mix of many vegetables. You can add or avoid veggies as per your choice. Generally we use yellow pumpkin (which naturally gives sweetness), drumstick, brinjal, carrots and shallots (optional). Mostly try to use locally available country vegetables (nattu kaikari) which gives you more of an authentic taste.
Tamarind
Tamarind is a major ingredient in sambar which gives the necessary tanginess to the dish. However, other ingredients balances the tanginess and you don’t feel a strong tangy taste as like vatha Kuzhambu or any Puli Kuzhambu.
Toor dal
Toor dal is cooked ,mashed and added to the sambar. This gives a subtle taste and balances all the flavors.
Toor dal is high in protein and carbohydrates, veggies gives necessary fibre which makes sambar, a complete dish.
TIPS AND NOTES
- Whole spices should be roasted till aromatic. You can either dry roast or add little oil and roast. Adding oil will roast it evenly without burning.
- Add coconut only after switching off the flame. Saute in the existing heat for few seconds. Don’t need to roast it completely.
- Cooking the veggies in tamarind water rather than in normal water, gives better taste as the vegetables will be infused with tangy flavor.
- Toor dal must be cooked till mushy. You can also mash after the dal is cooked. Only then it blends with the sambar well.
- Add the masala paste only after the veggies are cooked.
- If you are using ripen yellow pumpkin no need to add jaggery as it gives a mild sweetness and balances the tanginess of tamarind.
STEP BY STEP INSTRUCTIONS WITH PHOTOS
To a pan, add oil (1 tsp) , coriander seeds, Fenugreek seeds, chana dal and roast for few seconds.
Now add pepper , red chilli and kashmiri chilli (optional) and saute till everything turns aromatic and dal is roasted well.
Add these before the dal is roasted, else dal will burn while roasting the red chilli and pepper.
Once everything is roasted well, switch off the flame and then add coconut. Saute for few seconds in the heat.
Now cool everything and grind to fine paste by adding little water.
To a kadai, add oil , mustard seeds, curry leaves, hing and red chilli. Let the mustard seeds crackle.
Add shallots, carrots, yellow pumpkin, brinjal, drumstick, and tomatoes. You can add any other vegetables you like. Prefer country vegetables for sambar to get more authentic taste.
Saute the vegetables in oil, let the onions turn translucent. If you are using ripen yellow pumpkin, it gives mild sweetness to the sambar.
Take tamarind and soak in water 1.5 cups for 20 minutes. Squeeze the pulp and strain the tamarind water.
Add the tamarind water , turmeric powder to the vegetables and cook the vegetables completely.
Boil till the raw smell of tamarind and turmeric powder goes and vegetables are cooked. Cooking in tamarind water, infuses the tanginess to the vegetables.
No need to add jaggery as the yellow pumpkin gives a mild sweetness. In its absence you add 1/2 tsp jaggery to balance the tamarind.
Add the ground masala and let it boil till the raw smell goes and blends together.
The masala will give a beautiful aroma to the sambar and you can feel it when it starts to boil.
Take toor dal, wash twice and pressure cook with 1 cup of water for 3-4 whistles. The toor dal has to be mushy, or you can mash them till creamy.
Add the toor dal to the sambar and mix well. Dal thickens the sambar, you can add little water to adjust the consistency of sambar.
Add salt as required and mix well. Taste the sambar to check for salt. Mix well and let it boil for few seconds.
Finally add the chopped coriander leaves to get the heavenly flavor. This completes the entire sambar recipe.
Super tasty arachuvitta sambar is ready !!
Serve hot with rice and any curry of your choice. Happy Eating!!
STORAGE
This sambar can be stored in fridge for up to 4 days. It can also be used as sides for idly and dosa too. Since coconut is added avoid storing for long.
Arachuvitta sambar | fresh grounded masala Sambar
Description
Arachuvitta sambar is a traditional recipe with fresh grounded masala, largely popular in Tamil Nadu.
Ingredients
For the masala (To grind)
For Sambar
Optional
Instructions
- To a pan, add oil (1 tsp) , coriander seeds, Fenugreek seeds, chana dal and roast for few seconds.
- Now add pepper , red chilli and kashmiri chilli (optional) and saute till everything turns aromatic and dal is roasted well.
- Add these before the dal is roasted, else dal will burn while roasting the red chilli and pepper.
- Once everything is roasted well, switch off the flame and then add coconut. Saute for few seconds in the heat.
- Now cool everything and grind to fine paste by adding little water.
- To a kadai, add oil , mustard seeds, curry leaves, hing and red chilli. Let the mustard seeds crackle.
- Add shallots, carrots, yellow pumpkin, brinjal, drumstick, and tomatoes.
- You can add any other vegetables you like. Prefer country vegetables for sambar to get more authentic taste.
- Saute the vegetables in oil, let the onions turn translucent.
- If you are using ripen yellow pumpkin, it gives mild sweetness to the sambar.
- Take tamarind and soak in water 1.5 cups for 20 minutes. Squeeze the pulp and strain the tamarind water.
- Add the tamarind water , turmeric powder to the vegetables and cook the vegetables completely.
- Boil till the raw smell of tamarind and turmeric powder goes and vegetables are cooked.
- Cooking in tamarind water, infuses the tanginess to the vegetables.
- No need to add jaggery as the yellow pumpkin gives a mild sweetness.
- In its absence you add 1/2 tsp jaggery to balance the tamarind.
- Add the ground masala and let it boil till the raw smell goes and blends together.
- The masala will give a beautiful aroma to the sambar and you can feel it when it starts to boil.
- Take toor dal, wash twice and pressure cook with 1 cup of water for 3-4 whistles.
- The toor dal has to be mushy, or you can mash them till creamy.
- Add the toor dal to the sambar and mix well.
- Dal thickens the sambar, you can add little water to adjust the consistency of sambar.
- Add salt as required and mix well. Taste the sambar to check for salt.
- Mix well and let it boil for few seconds.
- Finally add the chopped coriander leaves to get the heavenly flavor.
- Super tasty arachuvitta sambar is ready !!
- Serve hot with rice and any curry of your choice. Happy Eating!!
