Arachuvitta Sambar is a flavorful Sambar made with freshly ground spices. The specialty for the sambar is that we don’t use the Sambar Powder.
Sambar is one of the most welcomed food in any south Indian households. There will never be a week without Sambar. Say for breakfast, lunch, or dinner at least once we prepare. It is that common here.
This post is now updated with New Pics. While I first posted the recipe, I used carrots and potatoes and now I am using Drumstick. You can use any veggies for Sambar as you like. Usually, we use Drumstick, Brinjal, Potato, bhindi, or Shallots.
Onam is celebrated by Keralites all over the world. Born and bought up in Nagercoil we inherit Kerala Cuisine a lot in our cooking. Coconut Oil and Coconut being the main ingredients in Kerala food and they bring a divine smell and taste to the food.
Arachuvitta Sambar is one main dish in the Onam Sadhya. So many variations are there for in Sambar. I have shared my version. Now let’s see how to cook Arachuvitta Sambar
Arachuvitta Sambar is a flavorful Sambar made with freshly ground spices the specialty for the sambar is that we don’t use the Sambar Powder and it tastes similar to Hotel Sambar. I thoroughly enjoyed the Sambar and I liked it so much.
In Tamil "aracha" means to grind. Hence arachuvitta sambar means sambar with ground spices. It is a common dish in the Onam Sadhya. Also, it is usually made during festivals like Pongal, Visu, Ugadi, and Tamil New year.
Every region has its version of arachuvitta sambar recipe. Mine is a mix of Kerala and Tamil Nadu Arachivitta Sambar.
Spices To Roast & Grind:
We roast Urad Dal, Channa Dal, Coriander Seeds, Fenugreek Seeds, Red Chilli, and freshly grated coconut. The spices and roasted and ground with little water to a fine paste.
As always Toor dal or split pigeon peas is an essential ingredient. It gives the taste and volume to the dish.
I always like my Sambar little tangy and hence I go ahead and add tamarind little generous. If you do not like tangy Sambar. You can skip tamarind and add an extra tomato. The taste perfectly balances.
Two things that are not to be missed in a Sambar are Hing and Coriander leaves. I can't imagine a sambar without Hing. It is very important as it enhances the taste. Also, we are adding toor dal in sambar so adding hing is essential to balance the gastric issues.
I usually add Drumsticks, Shallots , Brinjal, Carrots, or Potatoes to my Sambar if using many veggies. You can use any of these vegetable as per the availability.
The Coriander leaves are mandatory for a sambar. They give the flavor and hence it is not to be missed.
Not necessarily, Since we grind the spices fresh and add them to the sambar, No need to add extra Sambar powder. The Sambar is extremely flavorful without sambar powder.
If suppose you are living in a remote location, where you are not able to source the spices for the freshly ground sambar powder. You can add 1 or 2 tsp of Sambar powder to balance the taste. However the best taste of the dish lies in the freshly ground masala.
Traditionally we add only Toor dal or Split Pigeon Peas or Yellow lentils for Sambar. If using for Tiffen we can use Moong Dal (split Yellow Lentils). If you are not able to source Toor Dal, You can also add MasoorDal (Red Lentil). A mix of Toor Dal and Moong Dal also works well.
- Use Shallots instead of Onions for a nice flavor.
- No Need to add Sambar powder for this recipe.
- Use any vegetables as per your preference or availability for this Sambar.
- I am using
Carrot and PotatoDrumsticks for the Sambar.
- Tastes good with Steamed Rice and Aviyal(Kerala Dish made with assorted vegetables cooked in a coconut masala).
Similar Sambar Recipes:
How to Prepare Arachuvitta Sambar , Pictorial:
Roast & Grind spices
1. In a Pan/Kadai add in oil. Once it heats up add in the ingredients mentioned in the “To grind and roast” section one by one except coconut and fry till golden brown.
2. Next add in coconut and fry along with the other ingredients. Switch off the flame once we get a nice aroma from the roasted ingredients allow it to cool down and then blend it by adding little water and set aside.
Pressure Cook Dal
3. In a pressure cooker add in Toor Dal, Garlic, Onions and Tomato and cook for about 6 whistles or till the Dal is well cooked. Allow the pressure get release all by itself and then open the cooker .Mash the Dal well and set aside.
4. In a pan add in oil once it heats up add in Hing, Mustard Seeds, Cumin Seeds, Fenugreek seeds, Dry Red Chilli and Curry leaves. Fry for a minute and then add in the chopped veggies. We will cook until the vegetables are cooked fully. Finally, switch off the flame.
5. In a pressure cooker with Dal add in the ground Masala and mix well, next add in the extracted tamarind water and Vegetables and mix well.
Pro Tip: You can also add a small piece of Jaggery to the Sambar. It enhances the taste and makes Sambar extremely flavorful.
6. Next add salt and turmeric and mix well. Add water if required. Check for salt and spice, and pressure cook for another one whistle. Once the pressure gets released by itself Open the cooker. Finally, garnish with coriander leaves and serve.
Serve hot with Rice.
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Standard 1 cup measures 240 ml
- ½ cup Toor Dal
- 1 Potato
- 1 Carrot
- Tamarind gooseberry sized ball
- 1 Onion
- 1 Tomato
- 5 Garlic
- Salt as needed
- Coriander Leaves to garnish
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Hing a generous pinch
- Curry Leaves a spring
- 2 Dry Red Chilli
To Roast and Grind:
- 1 tsp Oil
- 1 tsp Urad Dal
- ½ tsp Channa Dal
- ½ tsp Coriander seeds
- ⅛ tsp Fenugreek seeds
- 2 tbsp Freshly grated coconut
- 2 Dry Red Chilli
- 1 tsp Rice
- In a Pan/Kadai add in oil once it heats up add in the ingredients mentioned in the “To grind and roast” section one by one except coconut and fry till golden brown.
- Next add in coconut and fry along with the other ingredients ,switch off the flame once we get a nice aroma from the roasted ingredients allow it to cool down and then blend it by adding little water and set aside.
- In a pressure cooker add in Toor Dal, Garlic, Onions and Tomato and cook for about 6 whistles or till the Dal is well cooked. Allow the pressure get release all by itself and then open the cooker .Mash the Dal well and set aside.
- In a pan add in oil once it heats up add in Hing, Mustard Seeds, cumin Seeds, Fenugreek seeds ,Dry Red Chilli and Curry leaves and fry for a minute and then add in the chopped veggies. Cook till it is crisp and the switch off the flame.
- In a pressure cooker with Dal add in the ground Masala and mix well, next add in the extracted tamarind water and Vegetables and mix well.
- Next add in Salt and turmeric and mix well. Add water if required, Check for slat and spice and pressure cook for another one whistle, Once the pressure gets released by itself garnish with coriander leaves and serve.
- Use Shallots instead of Onions for a nice flavour.
- Sambar powder is not required for this recipe.
- Any Vegetable of your choice can be used for this Sambar.
- I used Carrot and Potato.
- Serves good with Steamed Rice and Aviyal(Kerala Dish made with assorted vegetables cooked in a coconut masala).
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2016. I have now updated with a new Recipe card, Instructions, and Pictures.