Arachuvitta Sambar 

Arachuvitta Sambar is a classic South Indian delicacy, revered for its rich flavor and aroma, making it a staple dish during festivals, weddings, and other special occasions. The name “Arachuvitta” originates from Tamil, where “Arachu” means “ground” and “Vitta” means “added.” True to its name, this sambar is enriched with a freshly roasted and ground spice mix, which sets it apart from regular sambar varieties.

This dish is not just a flavorful treat but also an essential accompaniment to recipes like Mini Idli Sambar or Sambar Vada, where its thick, aromatic gravy elevates the overall dining experience. Traditionally, Arachuvitta Sambar is made using toor dal (pigeon pea lentils) and a mix of vegetables like drumsticks, brinjal, or carrots, but you can customize it based on the vegetables you have on hand.

What makes this sambar special is its preparation. The freshly ground spice mix, usually made with coriander seeds, red chilies, and coconut, lends an authentic and intense flavor to the dish. The tempering of mustard seeds, curry leaves, and asafoetida in ghee enhances its aroma, making it irresistible.

Arachuvitta Sambar is versatile and pairs perfectly with rice, dosa, idli, vada, and even pongal. Its ability to complement a variety of dishes makes it a beloved recipe in South Indian households. Easy to make yet profoundly flavorful, this sambar is a must-try for anyone who appreciates authentic South Indian cuisine.

Ingredients

Toor dhal-100gms
Onions-2 nos chopped
Tomatoes-2 nos chopped
Sambar powder-1 tsp
Turmeric powder-1/2 tsp
Tamarind extract-from small lemon sized tamarind
Mustard seeds- 1 tsp
Asafetida a pinch
Salt to taste
Oil-2 tsps
Curry leaves a few
Coriander leaves a few

Grind Together 

Bengal gram dhal-2 tbsps
Dhaniya seeds-2 tbsps
Red chillies-8 nos
Grated dry coconut (kopparai)-1 tbsp optional

Method

👉First dry roast the ingredients given for grinding in a kadai and grind to a fine powder set aside.
👉Cook the dhal with turmeric powder,a pinch of asafetida,1/2 tsp oil in a pressure cooker for 6 whistles mash well, set aside.
👉Heat oil in a kadai add mustard seeds,curry leaves and allow it to splutter,next add onions saute for few minutes followed by tomatoes and cook well.
👉Add the cooked dhal,sambar powder,tamarind extract,salt and required amount of water and cook the sambar for 5 minutes until raw smell goes.
👉Finally add the ground powder and mix well so that there are no lumps and bring the sambar to a boil .
👉Garnish and serve hot with idli,dosa,vada, Pongal etc.


Serves-6
Preparation time-20 mins

Note

✍️Some people will make this sambar without the sambar powder and use only the ground powder but I personally feel that the Sambar tastes even better when you use both powders in combination.
✍️The powder can be stored and used when needed.
✍️After adding the ground masala the sambar will increase in quantity and will thicken so adjust consistency accordingly by adding hot water.
✍️You can add vegetables also.