Arachuvitta sambar recipe | freshly ground sambar recipe with step-by-step photo and video recipe. sambar recipes are very common across south India and are one of the essential recipes for a meal. It is generally made with lentil and sambar mix spice combination with desired vegetable combination, but can also be made with other choices. Arachuvitta sambar recipe or also known as freshly grounded sambar recipe known for its fresh sambar masala flavour. Freshly ground sambar masala gives fresh aroma, texture and the sambar taste very good than the sambar made with readymade sambar powder. The sambar tastes best with seasonal vegetables like Radish, Pumpkin, Drumstick and small onions are a must in this sambar to give its fresh flavor and taste. Adding coconut definitely make the sambar much richer, in taste and calories. It’s your choice to make this sambar with /without coconut. I prefer weekly twice sambar because I feel lentil is a major source of protein and of course with mixed vegetables its add on nutritious.
Watch Arachuvitta Sambar in Tamil
Arachuvitta Sambar | Sambar with Fresh Ground Masala
Ingredients
To prepare freshly ground sambar paste
To prepare sambar
Instructions
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In a pressure pan, take 1 cup toor dal already soaked in 1.5 cups of water, 1/8 turmeric powder,2 garlic cloves. Pressure cooks in medium flame for 2 whistles.
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To prepare masala, heat the pan with oil add coriander seeds, fenugreek seeds, black pepper and chana dal sauté in medium flame until all get to golden brown and aromatic.
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Add dry red chillies and grated coconut sauté until coconut gets aromatic and dry.
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Remove from pan and allow to cool down.
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To prepare sambar, heat the pan with oil, add mustard seeds, fenugreek seeds, small piece of rock asafoetida and dry red chilli allow them to splutters and add few curry leaves.
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Add slitted small onions sauté for 2 minutes.
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Add cut vegetables includes drumsticks, ash gourd and pumpkin.
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Add ½ tbs. of salt mix well. Cover and simmer.
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Grind the sautéed masala spices in to fine paste with little water
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Add turmeric powder, 4 cups of water.
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Add tamarind extract from small lemon sized tamarind pulp.
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Add sautéed ground sambar paste in to it.
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Cover and cook until all vegetables cooked well and masala’s raw smell goes off.
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Add cooked and mashed toor dal and required salt. Allow to boil for 2 minutes.
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Garnish with chopped coriander leaves and little jaggery powder.
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Yummy delicious Arachuvitta sambar/ sambar with freshly ground masala paste id ready for serving.
Note
- Use a wide range of vegetables for this recipe and every combination makes it unique taste and flavor.
- Serve the Arachuvitta Sambar along with Steamed Rice, topped with ghee.
- We usually use toor dal for sambar. We can even use a mix of toor dal and moong dal
- Soaking toor dal is completely optional but I feel soaking helps for even cooking.
