Arachuvitta Sambar Recipe
Arachuvitta Sambar is a delicious and aromatic South Indian lentil-based stew that is made with freshly roasted and ground spices. The term “Arachuvitta” means ground or freshly pounded, which refers to the freshly roasted and ground spices used in this recipe. The addition of vegetables like shallots, drumstick, and brinjal makes it a wholesome and nutritious dish that can be enjoyed with steamed rice or dosa. Here’s how you can make it at home:
- Toor dal – 1 cup
- Tamarind – 1 lemon-sized ball
- Shallots – 5 to 6
- Drumstick – 1
- Brinjal – 1
- Tomato – 1
- Turmeric powder – 1/2 tsp
- Salt – to taste
For Roasting and Grinding:
- Chana dal – 1 tbsp
- Urad dal – 1 tbsp
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tsp
- Red chillies – 4 to 5
- Coconut – 1/2 cup
- Oil – 1 tsp
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – a few
- Hing – a pinch
Method to Cook:
- Wash and pressure cook toor dal until soft and mushy.
- Soak tamarind in warm water for 10-15 minutes, extract the juice, and keep it aside.
- In a pan, heat oil and add chana dal, urad dal, coriander seeds, cumin seeds, and red chillies. Roast them until they turn golden brown.
- Now add coconut and roast it until it turns light brown.
- Allow the mixture to cool down and then grind it to a fine paste with water.
- In a pot, add tamarind extract, chopped shallots, drumstick, brinjal, tomato, turmeric powder, and salt. Let it boil for 10-12 minutes or until the vegetables become soft.
- Add the cooked dal and ground masala paste to the pot and mix well.
- Let it simmer for another 10-12 minutes.
- In a separate pan, heat oil and add mustard seeds, curry leaves, and hing. Once the mustard seeds start spluttering, pour the tempering over the sambar.
- Arachuvitta Sambar is now ready to be served with steamed rice or dosa.
Enjoy this delicious and flavorful Arachuvitta Sambar with your loved ones!
- Use fresh and good quality ingredients, especially the spices. This will enhance the flavor and aroma of the sambar.
- Roast the spices well before grinding them to make a fine paste. This helps to bring out their flavors and gives a nice texture to the sambar.
- Soak tamarind in warm water for a few minutes before extracting the juice. This will make it easier to extract the juice and also helps to get a nice tangy flavor to the sambar.
- Cook the vegetables until they are soft and tender. This ensures that they blend well with the sambar and give a nice texture to the dish.
- Do not overcook the sambar as it may change the taste and texture of the dish. Once the sambar is ready, turn off the flame and let it sit for a few minutes before serving.
- You can add more or less spices as per your preference. Adjust the amount of tamarind and spice levels as per your taste.
- The sambar tastes better when served hot. So, prepare it just before serving to get the best taste and flavor.