Arachuvitta Sambar Recipe - Arachuvitta Carrot Sambar Recipe

Arachuvitta Sambar - Sambar with freshly ground masalas, very flavourful can be served as sidedish for rice or even for idlis and dosas.

The word sambar brings back the memories of Coimbatore's Annaporna Sambar(a very popular hotel in Coimbatore for its sambar which tastes out of the world) I havent tasted any sambar even close to it. I am not a person who drench the idlis/dosa in sambar but when it comes to Annaporna sambar I m no exception to it....I can even drink a cup of it ;) Am sure residents of CBE wud agree with me...Even now when I go on a days visit to CBE, I make sure to go to the hotel however hectic the schedule may be. They also sell their sambar powders but still we cant get the same taste as theirs. If you ask me to write abt CBE I can go on and on....
Arachuvita Sambar
I followed Lavi's recipe with my own modifications here and there and this arachuvita sambar was very aromatic & flavourful becos of the spices blend into it. So coming to the archuvita sambar recipe right away.

Arachuvita Sambar
Arachuvitta Sambar Recipe - Ingredients :
  • Toor Dal(Thuvaram parupu) - 1 cup
  • Tamarind - 1 lemon sized ball
  • Carrot - 2 small sized
  • Shallots - 10
  • Tomato - 1
  • Coriander leaves - 1 tbsp chopped
Roast and grind:
  • Coriander Seeds / Dhania - 1 tsp
  • Chana Dal / Kadala Paruppu - 1 tsp
  • Fenugreek / Vendhayam - 1/4 tsp
  • Raw Rice / Arisi - 1 tsp
  • Dry Red Chilli / Kanja Milagaai - 1
  • Grated Coconut / Thuruviya Thengaai - 1 tbsp
To Temper:
  • Mustard seeds - 1 tsp
  • Urad Dal - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Hing/Perungayam - a pinch
  • Curry leaves - few
  • Red chillies - 1

Arachuvita Sambar

Method:1.Dry roast the ingredients under 'to roast and grind' until golden brown and grind it to a semi fine powder. Keep aside.
Arachuvita Sambar2.Pressure cook toor dal with turmeric powder and enough water (4-5 whistles) till its cooked , mash it well with a laddle, set aside.In a kadai, heat 2 tsp of oil, add mustard seeds,urad dhal, fenugreek, hing, red chillies and few curry leaves. Now add the shallot's, saute them till they are semi-cooked. Add chopped tomato and saute it well.Arachuvita Sambar3.Add the veggie of your choice - I used carrots. Saute till raw smell leaves.Then transfer this to the pressure cooker containing mashed dhal. Add little water and dilute it.Arachuvita Sambar4.Simmer and allow it to boil for 3-5mins till the veggie is cooked and is soft.Add the freshly grinded powder and mix well. Then add tamarind water...Mix well.Add required salt.Arachuvita Sambar5.Allow it to boil for 5-7 mins till the sambar is thick and is of desired consitency.Add chopped coriander leaves and switch it off.Arachuvita Sambar
My Notes:
  • Adding veggie is purely optional, you can make it without any vegetable too. As it uses freshly ground spices, the sambar will be flavourful even without any vegetable.
  • Dont worry if your spice powder is not very fine. I usually make is slightly coarse only but the sambar comes out well.

Arachuvita Sambar
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