A dish which is so intrinsic to Tamil Nadu cuisine ! A Perfect mix for hot steaming Rice!
It is a traditional method and an authentic way to make sambar in Tamil Nadu. ‘Arachuvitta‘ in Tamil means ‘Freshly Ground’. Freshly ground sambar masala gives fresh aroma, texture and the sambar tastes very good than the sambar made with readymade sambar powder. When we need to cook sambar in larger quantities we usually prefer making it using Arachuvitta sambar method as it gives more quantities than the sambar made using readymade Sambar Powder .
Arachuvitta Sambar | Sambar with Fresh Ground Masala can be done in two ways. Both the ways are similar with just one variation of adding coconut. If you are making Sambar as a daily routine, then we don’t need to add coconut every time. Adding coconut definitely make the sambar much more richer, both in terms of taste and calories. I prefer adding coconut when making sambar using Radish or Vengaya Sambar (Shallots) . I have given the video version of both ways. It’s your choice to make this sambar with /without coconut
Sambar can be made in many different ways. The sambar being made in Karnataka is different from what we make in Tamil Nadu. My MIL usually add multiple veggies in the sambar to make it much healthier. Please check out the recipes of different types of sambar
The most easiest and quick ways to make the Sambar is using readymade sambar powder. We can make Sambar Powder at home and store it in airtight container. I always do that regularly.
(For the detailed step by step instructions along with pictures and more details, please scroll down further to Steps section below)
Preparing Grinding Ingredients
Adding other veggies
Time to add Tamarind
Ready to Serve!