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.
thank you goddess anna poorani; let the world be blessed with availability of good food and let the younger generation be blessed with being served with natural tasty food for their long standing.
Last but not least, thanks for giving this recipe.
raghuraman, Bahrain
That's hilarius Raghuram 😀 So glad the arachuvitta sambar recipe helped!! 🙂
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
Made this today with beans & carrot curry – and looooove it …. 🙂
Made this today with beans & carrot curry – and looooove it …. 🙂
Thanks for letting me know you like the arachuvitta sambar recipe my mother in law shared. will make her very happy 🙂
Looks delicious… Nice and spicy! And the color of the soup (and presentation) is wonderful.
Thanks for posting this!
I like TH’s ‘some’ food habits! This is super common in my mom’s house. Pati alwaya arachuvittified!
(I can’t believe I said my mom’s house)
Hi Nags
Please check the link
http://blog.sigsiv.com/2009/01/south-beach-diet-breakfast-salmon-spinach-feta-frittata.html
I suggested something worth to try.
Jyothi ( Comment no: 19 )
A typical traditional south indian sambhar,it tastes too good with curd rice.My granny used to make one without tamarin and she used to called it Thengai Aruchuvita Kozhambu.She used to saute the coconut before grinding it.This is really good:)