arachuvitta sambar recipe | araithu vitta sambar | freshly grounded sambar recipe with detailed photo and video recipe. an authentic and traditional tamil brahmin style sambar recipe made with radish, eggplant and drumsticks. unlike other sambar recipes, which are prepared with lentil and topped with sambar masala, but this recipe is made with a freshly grounded coconut masala. it is ideally prepared for feast, celebrations and served mainly with steamed rice, but can also be served with idli and dosa.
well, this recipe comes from authentic tamil brahmin cuisine with the spices selected and the way it is prepared is unique to it. having said that, it is very similar to the coconut sambar prepared in my hometown udupi. the colour and the spice used are very similar which yields a very similar texture, but still has a lot of differences. firstly the vegetables used are the combination of multiple vegetables ranging from radish, eggplant, cucumber, drumsticks, carrots, onions and even potatoes. whereas from my native it is generally one vegetable and radish, onions and garlic are prohibited from using due to their strong pungent smell. secondly, coconut oil is heavily used in frying the spices and also for tempering. whereas sesame oil is used in this recipe which gives a unique flavour to this recipe.
furthermore, i would also like to add some more additional tips, suggestions and variations to arachuvitta sambar recipe. firstly, you can use a wide range of vegetables for this recipe and the combination makes it unique. do not overcrowd with vegetables and try to balance them. adding onions with radish and eggplant makes it a balanced one. secondly, try to use fresh coconut and avoid using frozen or desiccated coconut for this recipe. i did not have access to the fresh ones hence i used the desiccated one. lastly, once the sambar is rested it may turn thick consistency. this is due to the fact, we are adding lentil with the ground masala. hence you may need to bring it back to the original consistency by adding water and boiling it.
finally, i request you to check my other related sambar recipes collection with this post of arachuvitta sambar recipe. it mainly includes my other related recipes like temple style sambar, onion sambar, drumstick sambar, mini idli sambar, idli sambar, vegetable sambar, sambar, gulla bolu koddel, beans koddel, hotel sambar. further to these i would also like to mention my other related recipes like,
arachuvitta sambar video recipe:
recipe card for araithu vitta sambar recipe:
arachuvitta sambar recipe | araithu vitta sambar | freshly grounded sambar recipe
Ingredients
for sambar masala:
- ½ tbsp sesame oil
- 2 tsp coriander seeds
- 1 tsp chana dal
- ¼ tsp methi
- ½ tsp pepper
- ½ tsp cumin
- 6 dried red chilli
- ¼ cup coconut, grated
- ½ cup water, for grinding
other ingredients:
- 2 tbsp sesame oil
- 1 tsp mustard
- ¼ tsp methi
- 2 dried red chilli
- few curry leaves
- 10 shallots
- 4 piece drumstick
- ½ brinjal, chopped
- ½ radish, chopped
- ½ tsp turmeric
- ½ tsp salt
- 3 cup water
- ½ cup tamarind extract
- ½ tsp jaggery
- 1 cup toor dal, boiled
- ¾ tsp salt
- 2 tbsp coriander, finely chopped
Instructions
how to make sambar masala paste:
- firstly, in a pan heat ½ tbsp sesame oil. add 2 tsp coriander seeds, 1 tsp chana dal, ¼ tsp methi, ½ tsp pepper, ½ tsp cumin and 6 dried red chilli.
- roast on low flame until the spices turn aromatic.
- add ¼ cup coconut and saute for a minute until the coconut turns aromatic.
- cool completely, and transfer to the mixi jar.
- add ½ cup water and blend to smooth paste. finally, arachuvitta masala paste is ready.
how to make traditional tamil style mix veg sambar:
- firstly, in a kadai heat 2 tbsp sesame oil. splutter, 1 tsp mustard, ¼ tsp methi, 2 dried red chilli and a few curry leaves.
- add 10 shallots and saute for a minute.
- also add 4 piece drumstick, ½ brinjal, ½ radish, ½ tsp turmeric and ½ tsp salt.
- saute for a minute until the vegetables turn aromatic.
- now pour 3 cup water and mix well.
- cover and boil for 8 minutes, or until the vegetables are almost cooked.
- further, add ½ cup tamarind extract and ½ tsp jaggery.
- mix well and boil for 5 minutes or until the raw flavour of tamarind goes away.
- add in the prepared masala paste, 1 cup toor dal and ¾ tsp salt.
- mix well and boil for 3 minutes or until all the flavours are well absorbed.
- finally, add 2 tbsp coriander and enjoy arachuvitta sambar with hot steamed rice.
Nutrition
how to make arachuvitta sambar with step by step photo:
how to make sambar masala paste:
- firstly, in a pan heat ½ tbsp sesame oil. add 2 tsp coriander seeds, 1 tsp chana dal, ¼ tsp methi, ½ tsp pepper, ½ tsp cumin and 6 dried red chilli.
- roast on low flame until the spices turn aromatic.
- add ¼ cup coconut and saute for a minute until the coconut turns aromatic.
- cool completely, and transfer to the mixi jar.
- add ½ cup water and blend to smooth paste. finally, arachuvitta masala paste is ready.
how to make traditional tamil style mix veg sambar:
- firstly, in a kadai heat 2 tbsp sesame oil. splutter, 1 tsp mustard, ¼ tsp methi, 2 dried red chilli and a few curry leaves.
- add 10 shallots and saute for a minute.
- also add 4 piece drumstick, ½ brinjal, ½ radish, ½ tsp turmeric and ½ tsp salt.
- saute for a minute until the vegetables turn aromatic.
- now pour 3 cup water and mix well.
- cover and boil for 8 minutes, or until the vegetables are almost cooked.
- further, add ½ cup tamarind extract and ½ tsp jaggery.
- mix well and boil for 5 minutes or until the raw flavour of tamarind goes away.
- add in the prepared masala paste, 1 cup toor dal and ¾ tsp salt.
- mix well and boil for 3 minutes or until all the flavours are well absorbed.
- finally, add 2 tbsp coriander and enjoy arachuvitta sambar with hot steamed rice.
notes:
- firstly, you can add vegetables of your choice to make the sambar nutritious.
- also, if you do not like sesame oil flavour then you can add oil neutral flavoured oil.
- additionally, roast the spices on low flame else the masala will burn.
- finally, arachuvitta sambar recipe tastes great when served with rice and palya.