Arachuvitta Sambar RecipeIngredients:
Toor dal / tuvar dal / thuvaram paruppu – 1/2 cup
Shallots / small onions – 1/2 cup, halved or quartered
Tamarind paste – 3 tbsp (or a marble sized amount soaked and squeezed in half cup water)
Asafoetida / hing / kaayam / perungayam – 1/4 tsp
Turmeric powder – a pinch
Mustard seeds – ½ tsp
Curry leaves – a few
Salt – to taste
Oil – 2 tsp
Chopped fresh coriander leaves – for garnishing
Roast, cool and grind together:
Coriander seeds / malli – 2 tbsp
Grated coconut (fresh or frozen) – 2 tbsp
Chana dal – 1 tbsp
Dried red chillies – 6
Fenugreek seeds / methi seeds / uluva / menthayam – ¼ tsp (or a little less)
Curry leaves – a few
Oil – 1 tsp
Instructions:
1. Pressure cook the dal in 3 cups water for 3 whistles.
2. Roast and grind the masala mix and set aside.
3. Heat 2 tsp oil in a heavy-bottomed pan and temper mustard seeds until they pop. Add curry leaves and chopped shallots and fry for a minute. Then add turmeric and hing.
4. Add the cooked dal and tamarind paste to the above. Adjust water to get the right consistency. Bring to boil.
5. Now add the ground masala mix and stir well, reducing the fire to sim. Add salt. Let the sambar boil for about 2-3 mins.
6. Remove and garnish with chopped coriander.
Arachuvitta Sambar goes well with vada, dosa, idli and steamed rice.
Happy new year Nags.
Great recipe it looks gorgeous I love teh colour. 🙂
This names are all new to me! All I know is sambar, had no idea that there are so many kinds! But this is something which I would just slurrrrp like a soup.
Nice one, love araithu vitta sambar very much…with rice or idly, they taste great!
This looks really tasty – a perfect dish for a winter’s night!
sambar looks very delicious & healthy
Reading the name itself makes me salivate! 😀
I love it – just saw this elsewhere! Delicious Nags:)
This is how we always make sambar or huli as we call in kannada. We add a bit of grated coconut too. I love it
recently my m-i-l has been making sambhar this way. Otherwise, in my childhood my achamma’s sambhar were all arachuvittathu – with coconut. I make mullangi sambhar this way, gives a kannadiga feel.
Nags,this resembles the ‘varutharacha sambar’ we central keralites make.main difference is that we use lill’ coconut+masala and make..this i will check.thanks