This sambar recipe has evolved over time in my kitchen, but the memories of family meals and the comforting taste of home remain unchanged. Freshly ground masala was the only way my mother prepared sambar, and now it has become my go-to method as well. The vibrant flavours of freshly ground spices are unmatched, enhancing every vegetable and infusing the dish with a distinct, authentic taste.
Here, I’m sharing my favourite Arachuvitta Sambar recipe – a staple in our home.
Arachuvitta Sambar
Ingredients
For the Sambar:
- Mixed vegetables: Capsicum, carrot, radish, and zucchini (or any vegetables of choice)
- Tamarind: 2 tbsp paste or ½ to 1 cup tamarind extract, depending on its sourness
- Toor dal: ¾ to 1 cup, cooked
- Turmeric: 1 tsp
- Water: 2 cups (or as needed)
- Salt: To taste
- Jaggery: ½ tbsp
For Seasoning:
- Oil: 2 tbsp
- Mustard seeds: 2 tsp
- Curry leaves: 1 sprig
- Tomato: 1 small (optional)
- Spring onions – ¼ cup, chopped (optional)
For the Sambar masala:
- Channa dal: 2 tbsp
- Coriander seeds (Dhaniya): 2–3 tbsp
- Coconut: 2 tbsp (cut into pieces) or 3 tbsp grated coconut
- Dried red chillies: 3–5 (adjust to taste)
- Byadgi chillies: 2
- Fenugreek seeds (Methi): ½ tsp
- Shallots: 3–4 (or ¼ of a medium-sized onion)
- Oil: 1 tsp
Method:
- Pressure cook the toor dal while preparing the other ingredients.
- In a pan, dry roast all the ingredients for the sambar masala separately until golden brown and fragrant.
- Allow the roasted spices to cool, then grind them into a smooth paste with a little water.
- In a thick-bottomed pan, add the vegetables and water. Cook until they are halfway done.
- Add a little salt and the tamarind extract at this stage, then cook for a few more minutes.
- Once the vegetable mixture comes to a boil, add the ground masala paste and let it simmer for 5–10 minutes on a low to medium flame. The mixture should begin to bubble.
- Mash the cooked toor dal and add it to the simmering mixture.
- Adjust the salt, add the jaggery, and allow it to cook for another 5 minutes on a low to medium flame.
- Once the sambar develops a frothy layer on top, turn off the heat.
- In a separate pan, heat oil and add the mustard seeds, spring onions, tomato, and curry leaves. Allow them to splutter before pouring the tempering over the sambar.
- Serve hot with rice, idli, or dosa.
Watch this recipe here – Arachuvitta Sambar
Ramyaa Narayanan is a food blogger, photographer, food stylist, and recipe developer based in the Bay Area, California. Her passion for cooking stems from her love of eating and sharing food with others. She enjoys experimenting with flavours, blending various cuisines while maintaining a touch of Indian influence in every dish she creates. Her love for bold, spicy, and flavourful food defines her culinary journey.
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