Arachuvitta Sambar
The iconic Tamil Brahmin sambar - made with a freshly ground masala of roasted coriander, chana dal, urad dal, fenugreek, dried red chilli and coconut, simmered with toor dal, tamarind and mixed vegetables. Distinct from packet-sambar by its fresh-ground depth and coconut. The sambar Iyer kitchens make for special days.
Ingredients
Garnish
- Coriander Leaves — 8 g
- tomato ripe — 100 g
- methi seeds — 2 g
- coriander — 12 g (whole-seeds-roasted)
- salt — 8 g
- Chana Dal — 8 g (roasted-for-masala)
- Turmeric — 2 g
- Curry Leaves — 3 g
- Urad Dal — 5 g (urad-roasted-for-masala)
- Drumstick (optional) — 80 g
- Sesame Oil — 25 g
- Toor Dal — 80 g
- Tamarind (Block) — 18 g
- Fresh Coconut — 25 g (for-masala)
- Asafoetida — 1 g
- Sambar Onion (Pearl Onion) — 80 g
- dry red chillies — 6 g
- Mustard Seeds (Black) — 3 g
Method
- Pressure-cook 80 g toor dal with 250 ml water + a pinch of turmeric for 4 whistles. Mash smooth.
- Soak 18 g tamarind in 200 ml warm water; squeeze pulp.
- For the fresh masala: dry-roast separately on LOW: coriander seeds (golden, 2 min), chana dal (golden, 2 min), urad dal (light brown, 1 min), fenugreek (just darkening, 30 sec), dried red chillies (puffed, 30 sec). Cool slightly. Add coconut at the end (no roast). Grind ALL with little water to a smooth paste.
- In a heavy pan, heat 15 g sesame oil. Splutter mustard seeds, asafoetida and curry leaves. Sauté pearl onions till translucent.
- Add chopped tomato, drumstick, turmeric, salt. Cook 5 min till tomato softens.
- Add tamarind extract + 200 ml water. Boil 5 min till raw smell goes.
- Add the fresh-ground masala paste. Simmer 5 min on low.
- Add the mashed dal. Simmer 5 min - sambar should be thick-pourable. Adjust salt.
- In remaining 10 g sesame oil, splutter a final tempering of mustard seeds + curry leaves. Pour over. Garnish with coriander. Serve with idli, dosa or rice.
Common questions
- How many calories in one plate of Arachuvitta Sambar?
- 207 kcal per plate.
- How much cooking time?
- 50 min — 20 min prep, 30 min cooking.