Traditional Arachuvitta Sambar Recipe by Archana’s Kitchen

Susan S. Johnson

  • To begin making the Arachuvitta Sambar Recipe, cook the toor dal in a pressure cooker adding 2 cups of water until you hear couple of whistles. After a couple of whistles, turn the heat to low and simmer for 3 to 4 minutes. Once done, turn off the heat and allow the pressure to release naturally. 

  • Once the pressure is released open the cooker and whisk the dal until smooth. Keep this aside.

  • Prepare the tamarind water according to the recipe and keep it aside. Cut the vegetables and keep aside.

  • Next we will roast the spices for the Arachuvitta sambar recipe.

  • In a small skillet, bengal gram dal and the urad dal; roast them on a medium heat until the dal is well roasted and has turned browned. It’s important to roast on low to medium heat to it does not brown too fast.

  • Once it’s roasted, add the coriander seeds, methi seeds and red chilies and roast for about a minute until you smell the aroma.

  • Finally, add the grated coconut and roast until the aroma comes through and turn off the heat.

  • Allow the roasted sambar spice mixture to cool a bit. Once cooled, grind the mixture in a mixer grinder to make a powder. Keep this aside.

  • The next step is to cook the vegetables. Into a pressure cooker, add the prepared tamarind water, the cut carrots, radish, drumstick, onions, turmeric powder, salt and the ground sambar powder. Pressure cook for a couple of whistles and turn off the heat.

  • Once the pressure is released, add the cooked dal into the tamarind water. Stir well to combine.

  • Check the salt and adjust to suit your taste. Give the Arachuvitta Sambar a brisk boil for a couple of minutes. Adjust the consistency of the Sambar by adding water and then simmering for a few more minutes.

  • Once done, turn off the heat and stir in the chopped coriander leaves and transfer the Arachuvitta Sambar a serving bowl.

  • The final step is the tadka for the sambar. In a small Tadka Pan, add the sesame oil  and allow it to heat up a little. Once the oil is hot, add the mustard seeds, curry leaves and allow it to crackle. Finally add the asafoetida powder to oil and stir. Turn off the heat.

  • Add this tadka to the Arachuvitta Sambar, stir and serve hot.

  • Serve the Arachuvitta Sambar along with Steamed Rice, topped with ghee and a vegetable like Andhra Style Pavakkai Curry, Avarakkai Poriyal or Masala Roasted Baby Potatoes for a lunch or dinner. You can also combine it along with rice and make it into a One Pot Meal – like Sambar Sadam (Rice) and serve it with Tomato Onion Cucumber Raita.

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