Arachuvitta Sambar is made of freshly roasted spices and ground along with coconut. As this is made of freshly ground spices it tastes divine. While serving this add a dollop of ghee which takes this recipe to the next level. Either you can temper with ghee or add a tsp of ghee at last to enhance the flavor of the sambar. This sambar recipe is shared by my friend Deepa Sundar.
This sambar can be had with any South Indian breakfast such as Idli, Dosa, Pongal, Vada and much more. This sambar is usually prepared using Toor Dal. You can also make it with toor dal+moong dal combination. If using moong dal, slightly roast it until a nice aroma comes and then pressure cook along with the toor dal. Remaining steps would be the same. Here, I have shown only using the toor dal. You can even add more vegetables like drumstick, carrot, beans, pumpkin according to your taste.
If you are using all the vegetables mentioned above, then fry drumstick and brinjal along with sambar onion and then use it in the dal. Other vegetables like beans, carrot, pumpkin can be pressure cooked along with the dal itself. You can do it in any method, either pressure cook all veggies along with dal or slow cook in tamarind water and then add to dal. Both taste equally same. Now let us see how to prepare this recipe.
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- 1/2 Cup Toor dal/Thuvaram paruppu
- 1/4 tsp Turmeric powder
- 1/2 tsp oil
- 1 strand Curry leaves
- 1 pod garlic
- 1 cup Water
- 1 tbsp oil
- 1/2 tsp Mustard /kadugu
- 1/2 tsp Cumin seeds/Jeera
- 1 Dry Red Chili
- Chop onion into two. Finely chop tomatoes. Soak tamarind in hot water for half an hour and extract the tamarind water and set aside. Pressure cook dal for 3 whistles using the ingredients given under "To cook Dal".
- Heat a Kadai, add ingredients one by one under "To make Sambar Powder" and roast it in a tsp of oil and set aside. Let it cool.
- Once cooled, grind it to smooth paste with a little water in a mixer.
- Heat another kadai add oil. Once oil gets heated add onion, tomato and saute until tomato is mashed well. Then add brinjal and saute for a while until its color is changed. Then add extracted tamarind water, mix well, close the lid and cook until brinjal is cooked well.
- Once brinjal is cooked well, pour this over the cooked dal. Mix it thoroughly. Now add ground sambar paste, adjust salt, water and bring to boil. Let it cook for 5-6 mins until raw smell goes.
- Heat a pan add oil. Now temper with the ingredients given under "To Temper". Garnish with coriander leaves. Arachuvitta Sambar is ready.
- You can even add more vegetables like drumstick, carrot, beans, pumpkin according to your taste.
- This sambar goes well with Idli, Dosa, Vada, Pongal and all South Indian tiffin items.
- You can either temper sambar with oil or Ghee.
Delicious Arachuvitta Sambar is ready to relish along with any breakfast recipe.
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