Arachuvitta Sambar | Sambar with Fresh Ground Masala

A Traditional method to make Sambar

Arachuvitta Sambar is a traditional 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  and also gives authentic taste.

Different ways to make Arachuvitta Sambar

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.  It’s your choice to make this sambar with /without coconut

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”

Tips for making Arachuvitta Sambar:

• Vegetables: We usually use mixed veggies for arachuvita sambar. Use vegetables of your choice and add to the sambar. Some of the commonly used vegetables are drumstick, carrot, potato, capsicum, ladysfinger, brinjal, yellow pumpkin, etc.,  Shallots give a nice flavor, but if we are preparing this sambar on festival days, we can skip shallots. We can also make arachuvitta sambar only with single vegetable.
• Sambar Masala: We always prepare fresh sambar masala for this sambar. Adding coconut is optional. We can even make this sambar without coconut. Also instead of freshly grated coconut, we can use desiccated coconut too which also gives a nice flavor.
• Dal: We usually use toor dal for sambar. We can even use a mix of toor dal and moong dal.

If you like this Arachuvitta Sambar, then you can also try other popular Sambar Recipes

1. Ratna Cafe Style Sambar – Ratna Cafe is famous for the sambar they serve for the tiffin, especially the Idli Sambar. The flavor, texture and taste is very unique. People goes to Ratna Cafe especially to taste its Sambar.
2. Tiffin Sambar / Idli Sambar – Idli Sambar | MoongDal Sambar is a mixed vegetable moong dal based sambar which is a perfect Side Dish for Idli / Dosa / Upma / Pongal.  A perfect side dish for any South Indian Breakfast
3. Hotel Style Tiffin Sambar – Tiffin Sambar for Idli/ Dosa is always a great treat to our taste buds, especially if it has the taste of restaurants. We always love the sambar served with mini idli in restaurants. It’s made using moong dal and freshly ground masala.
4. Kadamba Sambar Recipe – Kadamba Sambar is one of the common and traditional sambar variety in Tamil Nadu. We make Kadamba sambar for festivals. Mixed vegetables are cooked in tamarind gravy along with freshly ground coconut spice paste.

Recipe Card to make Sambar

Pin Recipe

Arachuvitta Sambar | Sambar with Fresh Ground Masala

Course: Kuzhambu

Cuisine: Indian, Tamil Brahmin, Tamil Nadu, Tamilnadu

Equipments Needed

• Pressure Cooker
• Heavy Bottomed Pan
• Mixer Grinder

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 5 people

Calories: 152kcal

Author: Sowmya Venkatachalam

Sambar is a staple food in Tamil Nadu. Though there are different variations of Sambar across the country, the Arachuvitta Sambar is very authentic. The samabar masala is freshly made and added to the sambar which brings the wholesome flavor, texture, consistency and taste. A dish which is so intrinsic to Tamil Nadu cuisine ! A Perfect mix for hot steaming Rice!

Print Recipe

Ingredients

• ▢ 1 lemon size Tamarind
• ▢ ½ cup Toor Dal
• ▢ 10 nos Shallots / Baby Onions (optional)
• ▢ 1 nos Tomato chopped
• ▢ 1 nos Drumstick
• ▢ 1 nos Carrot
• ▢ 1 nos Potato
• ▢ ¼ tsp Turmeric Powder
• ▢ 1½ tsp Salt adjust to your taste
• ▢ 1 pinch Asafoetida (Asafetida / Hing)
• ▢ 2 tbsp Coriander Leaves finely chopped

For making fresh Sambar Masala

• ▢ 1 tsp Oil
• ▢ 2 tbsp Coriander Seeds
• ▢ 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ ½ tsp Peppercorns
• ▢ ¼ tsp Fenugreek seeds
• ▢ 6 nos Red Chili
• ▢ ¼ cup Grated Coconut

For Tempering

• ▢ 1 tsp Oil
• ▢ 1 tsp Mustard Seeds
• ▢ 1 slit Green Chili
• ▢ 1 sprig Curry Leaves

Instructions

Preparation

• ▢
  Soak tamarind in warm water for about 10 mins. Extract the juice and set it aside
• ▢
  Wash the Toor dal. Add turmeric powder and water till the dal is immersed in water. Pressure cook it for 4-5 whistles and switch off the flame. Once the pressure is completely released open the cooker. Mash the cooked dal and set it aside

Preparing Sambar Masala

• ▢
  Heat oil in a pan. Add the grinding ingredients other than coconut and fry them till the dal turns light brown color. Cool the roasted ingredients and take it to mixer jar and add grated coconut. Grind them to a fine paste and set it aside

Start cooking the Sambar

• ▢
  Heat oil in a pan. Add mustard seeds and allow it to sputter. Add green chili and curry leaves and saute for few seconds. Add shallots and saute in oil till translucent
• ▢
  Add tomato along with other veggies and saute for 2 mins. Add 1 cup water and cook the vegetables till they are cooked. Drumstick vegetables won't cook any further once tamarind is added. Please ensure that the vegetable is cooked before adding the tamarind
• ▢
  When the vegitables are cooked add tamarind extract along with salt and asafoetida. Allow the tamarind to boil (for about 5 minutes in medium flame) till its raw smell goes off
• ▢
  When the raw smell of tamarind goes off, add mashed dal and mix well. Allow the sambar to boil for a minute. Add the fresh sambar masala and stir well. Add water to adjust the consistency of sambar.
• ▢
  Boil the sambar in medium flame for about 2 mins. Switch off the flame and garnish with coriander leaves.

Ready to Serve!

• ▢
  Serve the delicious Arachuvitta Sambar | Sambar with Fresh Ground Masala with hot steaming rice along with ghee and relish this yummy sambar

Notes

1. You can make this sambar without shallots / onions. For festival we used to make sambar but without onion (no onion - no garlic)
2. You can add the vegetables of your choice in the Sambar. The common vegetables are Brinjal, Lady's Finger, Drumstick, Potato, Raw Banana, Carrot, Capscium, etc., You can choose the vegetables that you like and use it.
3. Make sure that Drumstick is cooked completely before you add Tamarind. Drumstick won't cook nicely in Tamarind water.

 

Nutritional Info

Nutrition Facts

Arachuvitta Sambar | Sambar with Fresh Ground Masala

Amount Per Serving (1 cup)

Calories 152 Calories from Fat 11

% Daily Value*

Fat 1.2g2%

Saturated Fat 0.2g1%

Cholesterol 1mg0%

Sodium 437mg19%

Carbohydrates 25.5g9%

Fiber 13.5g56%

Sugar 2g2%

Protein 11.1g22%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions with step by step pictures 

• Wash the Toor dal. Add turmeric powder and water till the dal is immersed in water. Pressure cook it for 4-5 whistles and switch off the flame. Once the pressure is completely released open the cooker. Mash the cooked dal and set it aside

• Soak tamarind in warm water for about 10 mins. Extract the juice and set it aside

• Heat oil in a pan. Add the grinding ingredients other than coconut and fry them till the dal turns light brown color. Cool the roasted ingredients and take it to mixer jar and add grated coconut. Grind them to a fine paste and set it aside

• Chop the vegetables and keep it ready. Heat oil in a pan. Add mustard seeds and allow it to sputter. Add green chili and curry leaves and saute for few seconds. If you are using shallots, then add shallots and sauté in oil till translucent

• Add tomato along with other veggies and saute for 2 mins. Add 1 cup water and cook the vegetables till they are cooked. Drumstick vegetables won’t cook any further once tamarind is added. Please ensure that the vegetable is cooked before adding the tamarind.

• When the vegitables are cooked add tamarind extract along with salt and asafoetida. Allow the tamarind to boil (for about 5 minutes in medium flame) till its raw smell goes off

• When the raw smell of tamarind goes off, add mashed dal and mix well. Allow the sambar to boil for a minute. Add the fresh sambar masala and stir well. Add water to adjust the consistency of sambar.Boil the sambar in medium flame for about 2 mins. Switch off the flame and garnish with coriander leaves.

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

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!