Arachu Vitta Sambar

Arachu vitta sambar is a typical South Indian sambar found in Iyer & Iyengar restaurants and homes. They have a wonderful aroma and taste because, the spices are ground and added to the dhal freshly each and every time.  I have tried different recipes, but finally settled with, one of my friend’s recipe, and since then I have been making the same. Check out other South Indian Sambar and Dal varieties here.

Here’s how to make it with step by step photos…

Ingredients

Thoor dhal	1 cup
Onion	1 big finely chopped
Tomato	2 finely chopped
Drumsticks chopped	15 pieces
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Red chillies	3
Tamarind	1 lemon sized ball
Curry leaves	5
Asafoetida	3 pinces
Oil	2 tsp
Coriander leaves	1 tbsp finely chopped

For Roasting and Grinding

Red Chillies	5
Coriander seeds	2 tsp
Channa dhal	2 tsp
Fenugreek (Vendhayam)	¼ tsp
Grated coconut	1 tbsp
Raw rice	½ tsp

Method

Wash and soak the thoor dal for 15 min. Pressure cook dal with 2 ½ cups of water and turmeric powder for three whistles. After the steam releases, add little water, mash the dal and keep it aside.

Dry roast the ingredients mentioned in “roasting and grinding” until golden brown and grind it in the mixer. Keep it aside. Extract the tamarind juice and keep it aside.

In a kadai, heat the oil, add mustard seeds after its splutters add cumin seeds, redchilli and curry leaves. Now add the onions and sauté until golden brown. Add the tomatoes and sauté until they turn mushy. Now add the drumsticks and sauté for about 3 to 5 mins.

Now add the ground paste to the vegetables and let it cook for about 10 mins or until the drumsticks is cooked. 

Now add the tamarind juice and the cooked and mashed thoor dhal.

Let it cook for about 10 min. Stir and add water if needed. Add the chopped coriander leaves and switch off the stove.

Yummy “Arachivitta sambar” is ready to be served.

This sambar will be thick because the ground paste has rice and coconut and has a wonderful aroma. This will make a very good side dish for Idli and Dosai.

Thank you for visiting my blog, please come back again for more traditional recipes.

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