ARACHUVITTA SAMBAR:
Arachuvitta sambar is a very aromatic and refreshing sambar. I use to make all the Pooja and festival times. Feel divine… the freshly grounded spices adds additional value to the sambar. You can add any of your favorite veggies to this sambar, but mixed veggie arachuvitta sambar is my hubby’s favorite one. You can have this delicious sambar even for tiffin like idli, dosai, vadai, upma etc.,
- There is no ONION-GARLIC in this recipe if you want you can add
Ingredient:
- Tuvaram paruppu/Toor dhal – 1 cup
- Mixed veggies – 1 cup
- Cumin seeds/ seeragam – 1 tsp
- Tomato – 1 (sliced)
- Asafetida – ¼ tsp
- Manjal podi/Turmeric powder – ½ tsp
- Puli karasal/ tamarind paste – 1/3 cup
- Water – as req
- Salt – as req
- Coriander leaves – 1 tsp (finely chopped)
Homemade Sambar paste/ powder:
- Coriander seeds – 2 tblsp
- Split chickpea – 1 tblsp
- Urad dhal – 1 tblsp
- Cumin seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Grated coconut – 5 tbslp
- Byadgi chilli – 4 nos
For tempering:
- Ghee – 2 tsp
- Kadugu/ mustard seeds – ¼ tsp
- Seeragam/cumin seeds – ¼ tsp
- Vendayam/fenugreek seeds – ¼ tsp
- Dry red chilli – 2 nos
- Curry leaves – 1 sprig
Procedure:
Homemade sambar powder:
Dry roast all the ingredients, cool completely. Grind it coarsely and store it in an air-tight container. Since we have added coconut to this mixture, keep refrigerate and you can keep this for more than 2 weeks.
Homemade sambar paste:
In a small kadai add a tblps of coconut oil or mild cooking oil and roast all the ingredients, cool completely. Make a paste of it and keep it aside.
Storing this paste is not advisable.
Step 1:
In a pressure cooker add toor dhal, tomato, cumin seeds, asafetida, and turmeric powder and pour some amount of water as required to your dhal and pressure cook it
Step 2:
Place a kadai add a tsp of ghee, once the ghee get hot add mustard seeds ,fenugreek seeds, cumin seeds and let it splutter, now add the broken red chilies and curry leaves, saute for a while.
Step 3:
Add the mixed veggies and saute for about 3-4 mins with some salt and add the puli karasal along with sambar powder/paste. Bring it to boil.
Step 4:
Pour the cooked dhal mixture into the sambar mixture and ends it with a tsp of ghee and coriander leaves. The delicious and aromatic arachivitta sambar is ready to serve. Serve with hot rice/ idli/ dosai.
NOTE/TIP:
- Both powder and paste has some unique flavor, do try it individually.
- Ends with a tsp of ghee will definitely give you the classic sambar flavor.
- Donot add more amount of sambar powder to the sambar. It will turns into kuzhambu (like puli kuzhambu/ tamarind gravy )
- Tempering you may change the ingredients as per your wish- this is way my mom used to temper our sambar.
- Adding coriander leaves towards the end will enhance the flavor.
