Sambar (Araithuvita Sambar)

Araithuvita sambar is very tastier than the sambar made with stored sambar powder. Freshly ground sambar powder always gives fresh aroma and the sambar tastes more good than the sambar made with already stored sambar powder. Also when we need to cook sambar in larger quantities then araithuvita sambar makes more quantities than the "Podi Pota Sambar"

Sambar (Araithuvita Sambar)
Sambar (Araithuvita Sambar)

Preparation time10 mins
Cooking Time25 mins

Sambar (Araithuvita Sambar)
Sambar (Araithuvita Sambar)

Thurdal1/2 Cup*
Tamarind1 small lemon size
Turmeric Powder1/2 teaspoon
Hinga Pinch
SaltTo Taste
Chopped Coriander Leaves2 tablespoon

* 1 Cup Capacity = 250ml

For Grinding:
Oil1 teaspoon
Red Chillies8
Coriander Seeds1 tablespoon
Channa dal2 teaspoon
Peppercorns1/2 teaspoon
Cumin Seeds1/4 teaspoon
Grated Coconut2 tablespoon
Fenugreek Seeds1/4 teaspoon

For Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon
Curry LeavesFew


  1. Pressure cook the thurdal and mash it and keep it aside

  2. Soak the tamarind in water and extract the juice

  3. Heat a pan, add oil and the grinding ingredients excluding coconut and fry till the dal becomes golden brown color. Remove the fried ingredients and add it to the mixer along with grated coconut. Allow it to cool off and then grind it to a nice paste. 

  4. Wash the vegetables and chop them to medium sized cubes. Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds.

  5. Then add chopped vegetable and stir-fry them in high flame for 2 minutes. Then add a glass of water and a pinch of turmeric and allow the vegetables to cook 

  6. When the vegetables are half-cooked, add tamarind juice and salt and allow it to boil for 5 minutes till the raw smell of the tamarind goes off. Then add the ground sambar masala and mix well and allow it to boil in medium flame till the raw smell of sambar masala goes off. 

  7. Finally add the mashed dal and add a cup of water and bring the sambar to boil. Garnish the sambar with chopped coriander leaves and then remove from flame

  8. Serve the yummy Sambar (Araithuvita Sambar) with hot steaming rice topped with a spoon of ghee and enjoy!
  9. Sambar (Araithuvita Sambar)
    Sambar (Araithuvita Sambar)

Post a Comment

thanks for rectifying!!

Coconut is not required for Grinding with the fried items?
Kindly Clarify

Hi Subha

For joint families or if we have more guests coming, instead of using sambar powder, if we grind the ingredients and add it then we will get more quantity. So i have given this recipe. I have included coconut in another recipe 'onion sambar'

Yes Mami, Onion Sambar I read after posting this comment

Thanks.. Will try Onion Sambar (without Sambar podi) this weekend


mami, i tried araithuvita onion sambar with sambar podi. is it correct?


For araithuvita onion sambar, u can use use sambar podi, but still u should use the grinding ingredients as coconut is important for this. Try this and let me know your comments.

mami, yes i tried with sambar podi for araithuvita onion sambar but it tasted like brinjal pitlai. so wanted to clarify as to what went wrong

Hi Lalitha, for Pitlai, we use urdal and also we fry the grated coconut till it turns red color. But for this onion sambar, we dont fry the coconut and we dont use urdal. Please try again and let me know your comments.

namaskar amma give me ditails on daily food

Maami: Have you used brinjal in the recipe you have shown as pics? It is not mentioned in the recipe. How much brinjal do you add?



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