Arachuvitta Sambar Recipe: Sambar with Fresh Ground Spices
Sambar, a traditional South Indian lentil-based dish, is renowned for its rich flavors and aromatic spices. This Arachuvitta Sambar takes the classic recipe up a notch by incorporating freshly ground spices that enhance the depth and authenticity of this beloved dish. Ideal for a wholesome lunch or dinner, this sambar pairs beautifully with steamed rice and an array of delectable vegetable sides, making it a versatile addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Tamarind water | 1 cup |
| Pearl onions (Sambar onions) – quartered | 12 |
| Mooli/Mullangi (Radish) – diced | 1 |
| Carrot (Gajjar) – diced | 1 |
| Tomato – diced | 1 |
| Drumstick – cut into 1-inch pieces | 2 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Coriander (Dhania) seeds | 2 tablespoons |
| Chana dal (Bengal Gram Dal) | 1 teaspoon |
| White urad dal (Split) | ½ tablespoon |
| Dry red chillies | 2 |
| Methi seeds (Fenugreek Seeds) | 1 teaspoon |
| Fresh coconut – grated | 2 tablespoons |
| Sesame (Gingelly) oil | 1 teaspoon |
| Mustard seeds | ¼ teaspoon |
| Asafoetida (hing) | ¼ teaspoon |
| Curry leaves | 2 sprigs |
| Coriander (Dhania) leaves – finely chopped | 2 sprigs |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Sodium | 400 mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 40 minutes |
| Total Time | 60 minutes |
Servings
| Servings |
|---|
| 4 |
Cuisine
| Cuisine |
|---|
| Tamil Nadu |
Course
| Course |
|---|
| Lunch |
Diet
| Diet |
|---|
| Vegetarian |
Instructions
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Cook the Dal: Start by cooking the split toor dal in a pressure cooker. Add 2 cups of water to the dal and cook until you hear a couple of whistles. Once the first couple of whistles are complete, reduce the heat to low and simmer for an additional 3 to 4 minutes. After this, turn off the heat and allow the pressure to release naturally. Once the pressure is released, carefully open the cooker and whisk the dal until smooth. Set this aside for later use.
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Prepare Tamarind Water: While the dal is cooking, prepare the tamarind water according to your recipe and set it aside. This will serve as the tangy base for the sambar.
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Chop the Vegetables: Dice the carrot, radish, tomato, and cut the drumsticks into 1-inch pieces. Quarter the pearl onions and set all the chopped vegetables aside.
-
Roast the Spices: In a small skillet over medium heat, combine the chana dal and the white urad dal. Roast them carefully until they turn a deep golden brown, ensuring you do this on low to medium heat to avoid burning. Once roasted, add the coriander seeds, fenugreek seeds, and dry red chillies to the skillet. Continue roasting for about a minute, or until the spices become aromatic. Lastly, add the grated coconut and roast it until you can detect its wonderful fragrance. Turn off the heat and let the roasted spice mixture cool for a moment before transferring it to a mixer grinder to make a powder. Set this freshly ground spice mix aside.
-
Cook the Vegetables: In the same pressure cooker, add the prepared tamarind water, diced carrots, radish, drumstick pieces, quartered onions, turmeric powder, salt, and the freshly ground sambar powder. Pressure cook this mixture for a couple of whistles, then turn off the heat.
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Combine and Adjust: After the pressure has been released, gently add the cooked dal into the vegetable and tamarind mixture. Stir well to combine all the ingredients. Taste the sambar and adjust the salt as needed. Bring the Arachuvitta Sambar to a brisk boil for a couple of minutes, and if the sambar appears too thick, adjust its consistency by adding a little water and simmering for a few additional minutes.
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Final Touches: Once the sambar is ready, turn off the heat and stir in the finely chopped coriander leaves. Transfer the hot sambar to a serving bowl.
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Prepare the Tadka: For the tadka, heat the sesame oil in a small pan until it is hot. Add the mustard seeds and curry leaves, allowing them to crackle and release their flavors. Finally, add the asafoetida powder to the hot oil, stir it briefly, and turn off the heat.
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Serve: Pour the sizzling tadka over the prepared Arachuvitta Sambar, give it a gentle stir, and serve hot. This delightful sambar is best enjoyed with steamed rice, generously topped with ghee, and accompanied by a flavorful vegetable dish such as Andhra-style pavakkai curry, avarakkai poriyal, or masala roasted baby potatoes. For a wholesome one-pot meal, serve it alongside sambar sadam (rice) paired with tomato onion cucumber raita.
Conclusion
The Arachuvitta Sambar, enriched with the freshness of ground spices, delivers a burst of flavors that truly exemplify the essence of South Indian cuisine. Whether served as part of a traditional feast or a simple weekday meal, this dish promises to satisfy and nourish, making it a cherished addition to your recipe collection. Enjoy the comfort of home-cooked meals with the vibrant taste of Tamil Nadu’s culinary heritage.
