South Indian sambar recipe with fresh ground spices to make it smell divinely. South Indian sambar smells and tastes amazing when used fresh ground spices like coriander seeds, chilli, asafoetida, cumin, fenugreek seeds.
Ingredients like chana dal, urad dal are added in traces to thicken the sambar.
This is my version of arachuvitta sambar. In this updated pic the vegetable I used was poosanikai/ ash gourd.
My choice of arachuvitta sambar veggies are radish, drumstick, potato, yellow pumpkin, chow chow, mixed – (drumstick, potato, carrot, ladies finger, brinjal, chow chow, yellow pumpkin, radish)
Arachuvitta sambar
South Indian sambar recipe with fresh ground spices to make it smell divinely. South Indian sambar smells and tastes amazing when used fresh ground spices
Servings 4
Cup measurementsIngredients
- Toor dal - 1/2 cup
- Tamarind - small gooseberry sized
- Small onion - 12
- Green chillies - 2
- Tomato - 1
- Curry leaves - 2 sprig
- Coriander leaves - 2 tbsp chopped
- Salt as you need
- Jaggery -1/4 tsp
- Vegetable of your choice
TO ROAST AND GRIND
- Chana dal - 1 tbsp
- Urad dal - 1 tsp
- Red chillies - 5
- Dry coriander seeds - 2 tsp
- Fenugreek seeds - 1/2 tsp
- Mustard - 1/2 tsp optional
TO TEMPER
- Ghee - 2 tsp
- Mustard - 3/4 tsp
- Fenugreek seeds - 1/2 tsp
- Hing/asafoetida - 1/8 tsp
- Jeera/ cumin seeds -1 tsp
Instructions
- Pressure cook toor dal with 2 cups water for 4 whistles in medium flame.
- For fresh sambar powder, fry all the ingredients well in kadai with little oil. Grind little coarsely and keep aside.
- While grinding, you can add little coriander seeds raw without roasting to get a restaurant touch. That is half the amount roasted, half not roasted.
- Take care not to burn any spices as it will spoil the whole sambar. Everything should be done in medium flame with constant stirring to ensure even roasting.
- Soak tamarind and take tamarind extract . Peel onions and slit green chillies,slice tomatoes.
- Heat a kadai with ghee and add the tempering items in order. After mustard and jeera splutters add onion,green chillies,half of the curry leaves and saute till onion turns transparent and lastly add tomatoes, saute for a minute.
- Add the tamarind extract ,turmeric powder to it and after it starts to boil nicely,add the vegetable,remaining curry leaves,coriander leaves,jaggery and salt.
- Let the vegetables get cooked and then add cooked dal and bring to boil. Adjust water consistency.
- Lastly add the ground masala powder and let it boil for 3-4 minutes or till the sambar gets thick enough
Method
- Pressure cook toor dal with 2 cups water for 4 whistles in medium flame.
- For fresh sambar powder, fry all the ingredients well in kadai with little oil. Grind little coarsely and keep aside.
- Take care not to burn any spices as it will spoil the whole sambar. Everything should be done in medium flame with constant stirring to ensure even roasting.
- While grinding, you can add little coriander seeds raw without roasting to get a restaurant touch. That is half the amount roasted, half not roasted.
- Soak tamarind and take tamarind extract . Peel onions and slit green chillies,slice tomatoes.
- Heat a kadai with ghee and add the tempering items in order. After mustard and jeera splutters add onion,green chillies,half of the curry leaves and saute till onion turns transparent and lastly add tomatoes, saute for a minute.
- Add the tamarind extract ,turmeric powder to it and after it starts to boil nicely,add the vegetable,remaining curry leaves,coriander leaves,jaggery and salt.
- Let the vegetables get cooked and then add cooked dal and bring to boil. Adjust water consistency.
- Lastly add the ground masala powder and let it boil for 3-4 minutes or till the sambar gets thick enough.
Enjoy with hot steamed rice with a dash of ghee.
How delicious! Look at that Dosa like Topi, Udupi style!:))
Sambhar looks yum.
Thankyou Asha,for leaving your comments and visiting my blog
wow…your dosa looks awesome. You should visit my blog sometime and see how bad I made this. Sambar looks delicious.
After seeing your comment,I saw your Dosa Kribha, For that first time,you have did it good.Not so bad like you have mentioned..:))Thanx for visiting and leaving a comment!!
love the sambhar,and great pics too,liked ur pumpkin recipe too
Thankyou Bindhya!!Thanx for visiting!!
Sambar looks delicious dear…
love the smell of grounded powder:-)
And what about your dinner style?
Sambar looks delicious raks!
I have a question, can we grind the sambar powder in a large quantity and store it?
You have a nice collection of recipes, iam following you!
Pls do visit my website : http://www.appetitetreats.com.
Sambar looks yummy Raks..For arachuvitta sambar we used to add coconut..if we add coconut does it taste more good..will that be like Restaurant sambar..let me know..
I have tried making that version,but sadly never clicked for me. but i have tasted that version, its more flavorful for sure. But this too will be just like hotel sambar, trust me 🙂
potato or any veg that u added in sambhar is already boiled or we can add it raw as well??
Jyoti, you can either pre cook and add or directly add it to the sambar and get it cooked by boiling in the sambar itself…
Hi.. ur site is awesome.. u have a gallant spread of recipies thats very helpful for beginners like me..ur "recipies for occasions" like modakam are going to be of gr8 help for many of us who are going to try for the first time..
it turned out very well.. my husband loved it…
Love your site…good collections of recipes…Your sambar recipe is too delicious…taste is out of the world….I like the smell of sambar too…my husband loved it…your photo's are great…photography is too good….by the way what camera you use to take pic…
Hi Raks, awesome recipe!! On the homepage u have mentioned the ingredients for sambhar. Do I need to dry roast them before grinding them to a coarse powder or simply grind them? Also, does coriander seeds have to be added without roasting for the flavor? Please do let me know. Thanks. Pallavi.
Hi,
If you are ginding on bulk no need to roast them. Just sun dry till crisp lite and grind in mill. If you are doing that in mixer, then you can just roast them for a while, not that we should roast golden. Just roast to make it crisp for easy powdering…Hope this helps.
We love this site. Thanks to Raks
No words to tell how tasty it was! We just loved it. Thank you so much for the detailed recipe. I am a big fan of yours:-)
hi
i have made this 2-3 times…it s tasty…very flavourful.
I tried your sambar it came out well we all in our family loved it. My sambar will be very bad as compared before. Thanks for relieving me from this problem. Do you know to make molaga killi sambar it will be without veggies but tempered with dry chilles.
I tried this sambar…it was excellent!!!
I tried this sambar and it is tasting excellent. Some slight changes.
I added 2 tsps of dessicated coconut and 3-4 curry leaves (fried this along with the masala frying). Also I used 'byadagi' chillies which is slightly milder in heat and gives excellent color to the dish. Result, I have an attractive looking sambar. I am still awaiting my home critic's (my hubby of course) appraisal of the dish.
Thank you for painstaking effort in adding pics and diligent write-up.
Looking forward to trying more of your recipes.
Meena
Hello
Tried this sambar. It came out so well n was very tasty with great aroma.
Sunday Evening so i tried this recipe with cabbage poriyal. First time I am trying this sambar. It came out very well. But not the same way my wife makes it. I used butternut squash as a vegetable and that veggie took the whole taste of the sambar. Why would you put tamarind and then add veggie? isn't veggies cooked and then tamarind?
Some veggies takes a lot of time to cook, for such veggies, you can cook first and then add tamarind, some gets cooked so easily, those can be added together, no harm.
Actually i loved this sambar today with dosai. my son ate 3 dosa ; generally he eats 2 ..he he he..
Ok thanks.
I need to say this: As usual kalkureenga raks 🙂
Hi..would love to know why i m not getting the yellow colour of sambar as yours…:)tried many times with the same recipe…But the colour is so dark brown..
May be you are either roasting the ingredients too brown, or using the masala powder a lot.
Thank you much rak! I did exactly what you explained and it came out really well. my husband and in-laws loved it!
Hello raks , your recipes are awesome, the measurement are so perfect and would be so useful for featured. Thanks to you,
I have followed raks for 4 yrs now. Just a beginner in cooking. This recipe is not well laid out like others. Didn't know what to do with toor dal.
So sorry Dinesh, now updated properly.
Thank you for your divine recipe. My wife Selina cooks great Chinese food while dapper in Indian cooking. Wish I could be around while you cook.. Thanks.
Is there are differences btw this one and Tiffin sambar receive that u also have posted
Tiffin sambar is mildly spiced with less tamarind and mostly made with specific vegetables like potato, yellow pumpkin. Tiffin sambar if you mix with rice will be very very bland while this is not 🙂
I dont think, ulandu paruppu is added to the masala. If, added it gives a different taste.
Only for Pavakkai ulundu paruppu – more quantity is added inaddtion to pepper.
I am of opinion that for arachuvitta sambar no ulundu paruppu, in the masala, is required.
I have made both ways, trust me, adding a small proportion along with chana dal adds a good flavour, I aggree it goes good with pavakkai. But there, it is used a lot in proportion wise. this is just a bit 🙂
What a lovely sambar. I loved the simplicity of the recipe and the flavors that turned out. The kids loved it, Many thanks for sharing.
thanks a lot for your feedback, so happy to know 🙂