Arachuvitta Sambar 

Arachuvitta Sambar is a classic South Indian sambar delicacy, loved for its rich flavour 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.If you skip the veggies and make the consistency little watery it serves a tiffin sambar.Here in this recipe I have shown the tiffin sambar variety without any vegetables.

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-1/2 cup
Onions-2 nos chopped
Tomatoes-2 nos chopped
Turmeric powder-1/2 tsp
Tamarind extract-1/2 cup
Mustard seeds- 1/2 tsp
Asafoetida-1/4 tsp
Salt to taste
Oil/ghee-2 tsps
Curry leaves a few
Coriander leaves a few

Grind Together 

Bengal gram dhal-2 tbsps
Coriander seeds-2 tbsps

Fenugreek seeds-1/4 tsp
Red chillies-6-8 nos
Grated coconut -2 tbsps

Oil-1 tsp

Arachuvitta Sambar Recipe Video

Method

👉First roast the ingredients given for grinding in a tsp of oil to light golden brown, cool and grind to a fine paste adding little water ,set aside.

👉Cook the dhal with turmeric powder, a pinch of asafoetida,1/2 tsp oil in a pressure cooker for 6 -7 whistles mash well, set aside.

👉Heat oil in a kadai add mustard seeds, curry leaves, green chillies and allow it to splutter, next add onions saute for few minutes followed by tomatoes and cook well.

👉Add tamarind extract, cooked toor dal, turmeric powder,salt and required amount of water and cook the sambar for 2-4 minutes.

👉Next add the masala paste and mix well so that there are no lumps and allow the sambar to boil for 5-7 minutes until thickens to desired consistency.

👉Add asafoetida and jaggery mix well. Garnish with fresh coriander leaves and switch off the gas. 

👉Serve hot with idli, dosa, vada, Pongal or even rice etc.

Serves-6
Total Preparation time-30 mins

Note

✍️Instead of making a paste of the masala you can powder it and store in airtight container and refrigerate and use it 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 of your choice and thicken the consistency and use it along with cooked rice as meals sambar.