Arachuvitta sambar | tamilbrahm sambar recipe

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What is Arachuvitta Sambar?

Sambar is one of the most popular traditional south Indian dishes. A good amount of protein, vegetables,  blended with flavorful sambhar powder - makes it not only healthy & nutritious but also tastes delicious.  This particular sambar is prepared with freshly roasted ground spice powder.  In our home, I frequently do three varieties of sambhar,  Arachuvitta sambar with coconut, sambar  with sambar powder without coconut, and sambar with moong dal

What tastes best with sambhar?

Sambhar plays a key role in South Indian cuisine. Sambhar goes well with tiffin varieties like idli, dosa, uthappam, etc. It also tastes great with rice,  without sambhar their no special thali/ festive/  wedding lunch / Indian lunch combo

Should I always soak toor dal?

No, it is optional but I feel soaking helps for even cooking

How much water should I add while cooking dal?

It depends on the dal you use. I generally use a 1:3 dal: water ratio. The number of whistles also depends on the dal you use.

What variety of dal should I use for sambhar.

For rice accompaniment sambar I generally use toor dal. For tiffin variety, I sometimes use moong dal. Restaurants/hotels use a combination of toor dal and masoor dal

How much Sambar powder should I use?

I prefer using homemade sambhar powder for my sambhar. The amount of sambhar powder might slightly vary based on your spice level. For arachuvitta sambar,  spice is from sambar powder and red chilli so if you are increasing red chilli adjust sambar powder accordingly.

How to make instant pot sambar

Cook dal for 9 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar recipe

What kind of vegetables can I use?

You can skip the onion and make no onion sambhar. Today I have used big onion but you can also use pearl onion. Yellow pumpkin, white pumpkin, bottle gourd, eggplant, potato, sweet potato, drumstick, etc. can be used for sambhar. If you are using potato add a little extra spice and salt.

What should be the texture of the cooked sambhar veggies?

Cooked veggies should be fork tender. Always remember not to overcook the veggies. They should hold their shape and not become mushy. I have cooked radish separately but you can also cook radish in the pan.

Should I add the ghee tempering?

I generally use coconut oil for tempering and use little ghee towards the end. In our home, we prefer adding ghee while eating. You can use ghee according to your choice

What should be the consistency of the sambhar?

Some like thin sambar while others prefer it thick. I prefer mine on the thicker side. And that’s pretty much what you need to make sambhar at home. The consistency of the sambar can be adjusted according to your preference.

Can I make direct pressure cooker sambar or instant pot sambar?

In our home, I prefer making sambhar in steps. Pressure cook dal, meanwhile cook veggies in tamarind water with sambar powder finally boil everything together. You can make one pot sambar but I feel texture and taste is best when it is prepared in step. You can try one-pot samba sadam

Kuzhambu recipes in TMF

Tamarind based recipes in TMF

 

Other Sambar varieties in TMF

 

 

Ingredients:

To Cook dal:

1/2 cup toor dal

1 + 1/2 cup water

Pinch of turmeric powder

To cook Radish:

1 Radish

Salt

1 tablespoon Water

To roast and grind:

1 tablespoon channa dal

1 tablespoon coriander seeds

5 red chilli

1/8 teaspoon fenugreek seeds

1/4 cup onion

1/4 cup coconut

To prepare Arachuvitta sambar

1 tablespoon coconut oil

1/2 teaspoon mustard seeds

1/8 teaspoon fenugreek seeds

1 onion

2 tbsp tamarind paste

1/2 tablespoon + 1 teaspoon sambar powder

Asofeotida generous pinch

Salt as needed

1/2 teaspoon Sugar/jaggery

Coriander leaves curry leaves few

1 teaspoon ghee

How to prepared Arachuvitta sambar with step by step pictures

• Wash and soak toor dal in hot water for at least one hour

• Drain the water and add the required water, a pinch of turmeric powder, cover the separator with a lid

• In another separator add chopped radish, required salt and 1 tablespoon of water, cover with a lid, and pressure cook the separator for 3 whistles, let the pressure settle naturally

• In a pan add coriander seeds, channa dal, red chilli, fenugreek seeds, coconut oil and saute will they turn aromatic and change color

• Add onion and saute for 2 minutes till they change color

• Finally, add coconut and turn off the stove

• Mix everything well and transfer them to a plate and cool

• After everything is cool, add little water and grind

• In a wide pan add oil and once the oil is hot add mustard seeds and fenugreek seeds, let them splutter

• Add onion and saute till onions turn translucent

 

• Add water, sambar powder, tamarind paste, and turmeric powder and mix well 

 

• Furthermore, add radish and boil for 10 minutes

• add the ground mixture, mixie water, and mix well

• Furthermore add  salt and boil for 10 minutes, mix well in between

• Add cooked dal, coriander leaves, curry leaves, hing, sugar and boil Kuzhambu for 12-15 minutes

• Finally, add ghee and turn off the stove