Saturday, April 6, 2013

Arrachuvitta Sambar

Yesterday I posted Idli, without a sambar this dish will not be a complete meal, so today going to share a sambar recipe. I have already posted couple sambar recipe in my blog. So planned to share a famous arrachu vitta sambar, sambar should be one of the important side dish for any type of breakfast menu, it goes with pongal, idli, dosa, vada, uppma and uthappam.

Arrachu vitta sambar will be rich when compared to regular one, you can use any different vegetables each veg give a unique taste and the best one will be drumstick.


Toor dal
½ cup
Onion (1 inch cubed)
1 small size
1 medium size
Big gooseberry size
Sambar powder
1 tsp
Chili powder
½ tsp
Turmeric powder
½ tsp
Curry leaves
To Grind
1 inch
Split channa dal (kadalai parrupu)
2 tsp
Cumin seeds
1 tsp
Fennel seeds
½ tsp
Garlic pods
Coconut grated
¼ cup
Coriander powder
1 Tbsp
Poppy seeds
½ tsp
Dry red chili



  1. Pressure cook toor dal with 2 cups of water for 2-3 whistles.  
  2. Heat a teaspoon of oil in a kadai, fry cinnamon, clove, pepper, channa dal, cumin seeds, garlic and dry red chili (follow this oder), for 2 minutes finally add coconut and coriander powder and fry for a minute.
  3. Turn off the stove and add fennel seeds and poppy seeds and mix well allow it to cool and grind to smooth paste.
  4. In same kadai, heat a tablespoon of oil and splutter mustard seeds and fenugreek seeds, add chopped onion curry leaves and coriander leaves saute until they turn golden brown.
  5. Add chopped tomatoes and cook until it turns soft, add drumstick and saute them until raw smell leaves.
  6. Soak tamarind in ½ cup water for 10 – 15 minutes. Extract the pulp and add to the above mixture.
  7. Add sambar powder, chili powder and turmeric powder when tamarind water starts to boil, cook until raw smell of tamarind leaves (if needed ¼ add water).
  8. Add the ground paste to tamarind mixture and cook until for 5 minutes.
  9. Mean while drain the water from cooked toor dal and mash the dal to fine paste. And add dal and water to cooking sambar with enough salt and cook until drumstick cooked soft.
  10. Finally add few curry leaves and cilantro before turning off the stove.
  • If you’re planning to prepare rasam save the dal water for rasam and add enough water to the dal.
  • After adding dal to sambar check the taste if you feel anything is missing this is the right time to add.
  • Instead of drumsticks you can use radish, carrot, potatoes, white pumpkin, or even mixed vegetables.


Srivalli said...

I love this sambar and always make this during special functions..though I have never used clove and cinnamon...your spice masala seems very different from what I do..:)

Suchi Sm said...

Sambar and rice that's yummy.......

Priya Suresh said...

Can survive for many days with this flavourful sambar..

Harini-Jaya Rupanagudi said...

Lovely sambar. Any version of sambar is ok for me :)

Nalini's Kitchen said...

flavorful sambhar...

Sandhya Ramakrishnan said...

Such a must recipe for a South Indian! Very well made :)

vaishali sabnani said...

Flavor ful it supposed to be that thick?

The Pumpkin Farm said...

looks nice and thick, will go nice with rice

Pavani N said...

That spice masala sounds so flavorful. Sambar looks thick and yumm!! Bookmarked.

Suma Gandlur said...

I am sure the flavorful masala enhances the taste of sambhar.

Rajani S said...

Its different from how we make, but this looks nice :-).

Pallavi Purani said...

I love this version of Sambhar more than the andhra one.

Archana Potdar said...

Wow this is awesome. I do not use cloves will try it next time.