Arachuvitta Sambar

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Arachuvitta sambar literally means sambar to which ground spices are added. The name itself is so traditional and delicious to me! This is a tried and tested recipe that works like a charm. The last time I made it, I made a note of the amount of ingredients I am putting in because normally for sambar, I throw in stuff and it comes out well invariably. This is a slightly more tedious sambar than how I normally make it but well worth the effort, as always :) TH loves to have this with curd rice, since I make it slightly thicker than normal.

What I Used:

Toor dal / tuvar dal / thuvaram paruppu - 1/2 cup
Shallots / small onions - 1/2 cup, halved or quartered
Tamarind paste – 3 tbsp (or a marble sized amount soaked and squeezed in half cup water)
Asafoetida / hing / kaayam / perungayam - 1/4 tsp
Turmeric powder - a pinch
Mustard seeds – ½ tsp
Curry leaves - a few
Salt - to taste
Oil – 2 tsp
Chopped fresh coriander leaves - for garnishing

Roast, cool and grind for masala mix

Coriander seeds / malli – 2 tbsp
Grated coconut (fresh or dessicated) - 2 tbsp
Chana dal – 1 tbsp
Dried red chillies – 6
Fenugreek seeds / methi seeds / uluva / menthayam – ¼ tsp (or a little less)
Curry leaves - a few
Oil - 1 tsp

How I Made It:

1. Pressure cook the dal in 3 cups water for 3 whistles.

2. Roast and grind the masala mix and set aside.

3. Heat 2 tsp oil in a heavy-bottomed pan and temper mustard seeds until they pop. Add curry leaves and chopped shallots and fry for a minute. Then add turmeric and hing.

4. Add the cooked dal and tamarind paste to the above. Adjust water to get the right consistency. Bring to boil.

5. Now add the ground masala mix and stir well, reducing the fire to sim. Add salt. Let the sambar boil for about 2-3 mins.

6. Remove and garnish with chopped coriander.

Goes well with vada, dosa, idli and steamed rice.

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