Arachivitta Sambar | Sambar Recipe
Arachuvitta Sambar is indeed a delightful dish that brings together the richness of South Indian flavors. The term "Arachuvitta" literally means "ground" in Tamil, referring to the process of grinding fresh spices and coconut to create a flavorful paste for the sambar.
Ingredients
For Masala
- Oil (as required)
- 1 tsp Split pigeon peas
- 1 tsp Split black gram
- 1 tsp Coriander seeds
- 1/2 tsp Peppercorns
- 1/2 tsp Fenugreek seeds
- 1/2 tsp Cumin seeds
- 3 Dry chillies
- 1/4 cup Coconut
For Sambar
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Black gram
- Few Curry leaves
- 1/2 tsp Cumin seeds
- 1 or 2 Green chillies
- 1/4 tsp Asafoetida
- 2 Drumstick
- 1 Carrot
- Few Beans
- Few Cabbage
- 1/4 tsp Turmeric powder
- 1 Tomato
- Salt (as required)
- 1 tbsp Sambar powder (optional)
- Water (as required)
- Tamarind (lemon size)
- 1 cup Split pigeon peas
- few Coriander leaves
Instructions
- In a pan, heat 1 tablespoon of oil. Add chana dal, urad dal, coriander seeds, peppercorns, fenugreek seeds, cumin seeds and dried red chilies. Sauté until they turn golden brown.
- Add coconut pieces to the pan and roast it for a couple of minutes.
- Add drumstick, carrot, beans and onion and turmeric powder. Sauté for a few minutes.
- Then add chopped tomatoes and required salt, sauté till the tomatoes are mushy.
- At this stage add sambar powder and mix it with the vegetables.
- Add the freshly ground arachu vitta sambar paste to the pot and mix it in with required water.
- Soak the tamarind in warm water for about 15 minutes to extract the juice. Strain and pour the juice in the sambar.
- Add the cooked pigeon peas to the pot with the cooked vegetables and stir well.
- Add a hand full of chopped Coriander leaves, which enhances the flavour of our sambar and let the sambar simmer for about 10-15 minutes on low heat to meld the flavors.
Video
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