arachuvitta sambar recipe, how to make arachuvitta sambar recipe

3.34 from 6 votes

arachuvitta sambar recipe - tasty mix vegetable sambar made with roasted & ground sambar masala. no onion no garlic.

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arachuvitta sambar recipe with step by step pics – presenting one of our favorite sambar recipe from the south indian cuisine.

arachuvitta sambar recipe

in tamil language the word ‘arachuvitta’ means ‘to grind’. the sambar is made with roasted spices, which are then ground with fresh coconut. hence the name arachuvitta sambar.

arachuvitta sambar is a sambar that is made in tambrahm homes. so a tamil brahmin specialty. this sambar recipe is without onions and garlic. also no sambar powder is added.

i prepare this sambar on occasions to be served with steamed rice. sometimes i also serve this aromatic sambar with idli, dosa or medu vada.

i usually make this arachuvitta sambar either with pearl onions or with mix vegetables. the mix veggies i add are carrots, okra, radish, capsicum, brinjals, french beans, white or yellow pumpkin, drumsticks, colocasia (arbi). whatever i have at home. in this recipe post, i have added drumsticks, white pumpkin/ash gourd and carrots.

pearl onions or sambar onions gives good taste, so you can add these too. you can also add tomato, if you want. the color of the sambar depends on the type of red chilies you add. i have used byadagi red chilies and hence the orange color.

serve arachuvitta sambar with steamed rice or with idli, dosa, medu vada or uttapam.

few more sambar recipes on the blog are:

arachuvitta sambar recipe below:

arachuvitta sambar recipe
3.34 from 6 votes
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arachuvitta sambar recipe

arachuvitta sambar recipe - tasty mix vegetable sambar made with roasted & ground sambar masala. no onion no garlic.

course main course
cuisine south indian
prep time 30 minutes
cook time 45 minutes
total time 1 hour 15 minutes
servings 4 to 5
author dassana amit

ingredients (1 cup = 250 ml)

for pressure cooking dal

  • ½ cup tuvar dal (arhar dal or pigeon pea lentils) OR 110 grams arhar dal
  • 2 cups water for pressure cooking
  • ¼ teaspoon turmeric (haldi)
  • ½ teaspoon oil - optional

cooking veggies for arachuvitta sambar

  • 2 drumsticks
  • 250 grams ash gourd (white pumpkin) OR about 1 cup of diced ash gourd
  • 1 medium to large carrot
  • 3 to 4 shallots OR 1 medium sized onions - optional
  • 2 tablespoon sesame oil
  • 1 teaspoon mustard seeds (rai)
  • 2 dry red chilies (sookhi lal mirch)
  • 1 sprig curry leaves OR 12 to 15 curry leaves (kadi patta)
  • a pinch of asafoetida (hing)
  • 1 to 1.5 cup water
  • ¼ teaspoon turmeric powder (haldi)
  • 1 teaspoon salt

sambar masala

  • 4 to 5 dry red chillies (sookhi lal mirch)
  • 1 tablespoon coriander seeds (sabut dhania)
  • ¼ teaspoon methi seeds (fenugreek seeds)
  • 1 teaspoon chana dal (husked and split bengal gram)
  • ½ teaspoon whole black pepper (sabut kali mirch)
  • 2 teaspoon sesame oil
  • 4 tablespoon fresh grated coconut
  • 5 to 6 tablespoon water for grinding

for tamarind pulp

  • 1.5 tablespoon tightly packed seedless tamarind + ½ cup hot water

how to make recipe

pressure cooking lentils for sambar

  1. first rinse 1/2 cup arhar dal/tuvar or pigeon pea lentils and add them in the pressure cooker. also add 1/4 tsp turmeric powder and 2 cups water. stir well and pressure cook the lentils for 8 to 9 whistles.
  2. when the pressure settles down on its own, open the lid of the cooker and mash the dal with a wired whisk or spoon.

preparing tamarind pulp

  1. meanwhile while the lentils are getting pressure cooked, in a small bowl take 1/2 cup hot water and 1.5 tbsp tightly packed tamarind. soak the tamarind in hot water for about 20 to 30 minutes.
  2. later squeeze the pulp from the tamarind in the bowl. keep aside.

roasting spices & preparing sambar masala

  1. next in a small pan, heat 2 tsp sesame oil (not the asian variety of sesame oil). add 4-5 dry red chillies, 1 tbsp coriander seeds, 1/4 tsp methi seeds/fenugreek seeds, 1 tsp chana dal and 1/2 tsp black pepper.
  2. on a low flame stir and roast the spices.
  3. when the spices become fragrant switch off the flame and keep the pan down. allow the roasted spices to become warm or cool down.
  4. take the roasted spices in a chutney grinder or a wet grinder jar. also add 4 tbsp coconut.
  5. grind to a smooth paste with 5 to 6 tbsp water. add more water if required while grinding. keep this ground sambar masala aside.

cooking veggies and making arachuvitta sambar

  1. next step is to heat 2 tbsp sesame oil in a pot or pan. then add 1 tsp mustard seeds and let them crackle.
  2. once the mustard seeds crackle, then add 2 dry red chilies and a pinch of asafoetida. stir and saute till the red chilies change color. don't burn them.
  3. now add 1 sprig curry leaves (about 12 to 15 curry leaves) and 2 drumsticks (chopped), 1 cup of diced ash gourd and 1 medium to large carrot (diced). if you plan to add pearl onions or regular onions, then saute them with curry leaves till they turn translucent. add the mix veggies later once you saute the onions. stir very well.
  4. add the tamarind pulp and 1/4 tsp turmeric powder to the veggies. stir. tamarind pulp can be added later too, if you don't want the sour taste in the veggies.
  5. next add 1 cup water. add 1 tsp salt or as per taste. do check while the veggies are cooking and if required add some water if the water becomes less. i added 1/2 cup water later.
  6. cover the pan and simmer on a medium to high flame till the veggies are cooked.
  7. in 20 to 25 minutes, the veggies will be cooked.
  8. then add the mashed dal and the freshly ground sambar masala.
  9. stir very well. if the arachuvitta sambar looks very thick, then add some more water. if thin, then add 1 to 2 tbsp rice flour to thicken it.

  10. simmer more for 4 to 5 minutes on a medium to high flame.
  11. you can serve arachuvitta sambar with steamed rice or idli, dosa or any south indian tiffin snack. if you want you can also garnish arachuvitta sambar with some chopped coriander leaves.

recipe notes

you can also add about 1.75 to 2 cups diced veggies of your choice.

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step by step arachuvitta sambar recipe:

1. first rinse ½ cup arhar dal/tuvar or pigeon pea lentils and add them in the pressure cooker. also add ¼ tsp turmeric powder and 2 cups water. stir well and pressure cook the lentils for 8 to 9 whistles.

lentils for arachuvitta sambar recipe

2. meanwhile while the lentils are getting pressure cooked, in a small bowl take ½ cup hot water and 1.5 tbsp tightly packed tamarind. soak the tamarind in hot water for about 20 to 30 minutes.

tamarind for arachuvitta sambar recipe

3. next in a small pan, heat 2 tsp sesame oil (not the asian variety of sesame oil). add 4-5 dry red chillies, 1 tbsp coriander seeds, ¼ tsp methi seeds/fenugreek seeds, 1 tsp chana dal and ½ tsp black pepper.

spices for arachuvitta sambar recipe

4. on a low flame stir and roast the spices.

spices for arachuvitta sambar recipe

5. when the spices become fragrant switch off the flame and keep the pan down. allow the spices to become warm or cool down.

spices for arachuvitta sambar recipe

6. next step is to heat 2 tbsp sesame oil in a pot or pan. then add 1 tsp mustard seeds and let them crackle.

mustard seeds for arachuvitta sambar recipe

7. once the mustard seeds crackle, then add 2 dry red chilies and a pinch of asafoetida/hing. stir and saute till the red chilies change color. don’t burn them.

chillies for arachuvitta sambar recipe

8. now add 1 sprig curry leaves (about 12 to 15 curry leaves) and 2 drumsticks (peeled & chopped), 1 cup of diced ash gourd and 1 medium to large carrot (diced). if you plan to add pearl onions or regular onions, then saute them with curry leaves till they turn translucent. add the mix veggies later once you saute the onions. you can add about 1.5 cups of mixed veggies except the drumsticks.

vegetables for arachuvitta sambar recipe

9. stir very well.

vegetables for arachuvitta sambar recipe

10. by now the tamarind must have got soaked very well. squeeze the pulp from the tamarind in the bowl.

tamarind for arachuvitta sambar recipe

11. add the tamarind pulp and ¼ tsp turmeric powder to the veggies and stir. tamarind pulp can be added later too, if you don’t want the sour taste in the veggies.

tamarind for arachuvitta sambar recipe

12. next add 1 cup water.

water for arachuvitta sambar recipe

13. add 1 tsp salt or as required.

salt for arachuvitta sambar recipe

14. cover the pan and simmer on a medium to high flame till the veggies are cooked.

simmer arachuvitta sambar

15. when the veggies are cooking, take the roasted spices in a chutney grinder or a wet grinder jar. also add 4 tbsp fresh grated coconut. if you do not have grated coconut, then add desiccated coconut.

spices for arachuvitta sambar recipe

16. grind to a smooth paste with 5 to 6 tbsp water. add more water if required while grinding. keep this ground sambar masala aside.

sambar masala for arachuvitta sambar recipe

17. when the pressure settles down on its own, open the lid of the cooker and mash the dal with a whisk or spoon.

making arachuvitta sambar recipe

18. in 20 to 25 minutes, the veggies will be cooked. if while cooking, the water becomes less, then do add some more water. i did add ½ cup water later when the veggies were getting cooked.

making arachuvitta sambar recipe

19. then add the mashed dal and the freshly ground sambar masala.

making arachuvitta sambar recipe

20. stir very well. if the arachuvitta sambar looks very thick, then add some more water. if thin, then add 1 to 2 tbsp rice flour to thicken it. check the taste and add more salt if required.

making arachuvitta sambar recipe

22. simmer more for 4 to 5 minutes on a medium to high flame.

simmer arachuvitta sambar

23. you can serve arachuvitta sambar with steamed rice or idli, dosa or any south indian tiffin snack. if you want you can also garnish arachuvitta sambar with some chopped coriander leaves.

arachuvitta sambar recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Beautiful recipe, thank u..
    Just tried it out and it has come out beautiful..
    Thanks once again

    • welcome always roshni and thankyou for your positive words.