If you have eaten Tambram style Arachuvitta sambar, then you will know that there’s nothing like the aroma and taste of freshly ground spices in a dish. Arachuvitta meaning freshly ground in Tamil, this sambar is a staple in most tambram households and it is a dish I grew up eating a lot.
The sambar is usually made with veggies like pumpkin, small onions, drumstick okra or a combination of these. Served with rice, this sambar is nutritious with the goodness of veggies and dhal, flavored with freshly ground spices and coconut. A serving of rice, ghee and hot sambar with some roasted potatoes is my kind of a perfect lunch.
Can I make this with store bought sambar powder?
I strongly suggest making the masala paste fresh. If you use store bought / or already prepared sambar powder, this would’nt taste the same as an authentic tambram arachuvitta sambar.
What kind of lentils do I use?
Traditionally this sambar is made only with toor dal (split pigeon peas). But for those who can’t find this dal, they acn substitute it with moong dal.
How do I make this Tambram style arachuvitta sambar?
The spices in the image above (coriander seeds, dried red chillies, chana dal, fenugreek seeds) are roasted in a bit of oil until you can smell their beautiful aroma. Then they are ground along with some grated coconut and water to a thick, but smooth paste. This paste is then added to a broth containing tamarind water, turmeric, cooked veggies and dal. Boil everything until they are well combined. Serve hot, with some rice and a dollop of ghee or sesame oil. You can find the instant pot and stove top versions for this arachuvitta sambar below.
This arachuvitta sambar is also perfect as a side with some idlis/ dosas/ /pongal or kichdi. You could dilute the sambar if you want to serve it a aside with any of these tiffin items.
Lets jump to the recipe
Sambar made with freshly ground spices like coriander seeds, red chillies, fenugreek seeds and chana dal, tambram style.
Pressure cook the toor dal with 11/2 cups water until well cooked and mushy. I cook it for 4 to 5 whistles.
Soak tamarind in hot water and extract 2 cups of tamarind water. Alternatively, if using tamarind paste, dilute the paste in 2 cups water.
Heat a kadai, and add a tsp of oil. Add the ingredients given under masala paste (except the coconut) and roast until you get a nice aroma and the chana dal turns golden.
Now grind the ingredients above with the coconut and 1/3 cup water to a smooth paste. Set it aside.
Now add the remaining oil to the pan/ kadai. Temper with mustard seeds, curry leaves, asafoetida and let the mustard seeds pop.
Now add the veggies of choice. I have used drumstick and yellow pumpkin, a little salt, turmeric powder, 1/4 cup water and let the veggies cook until they are somewhat soft.
Now add the tamarind extract and let it boil until the raw smell of tamarind is gone.
When the raw smell of tamarind is gone, add the ground paste, cooked dal, salt as needed, jaggery, water as needed to dilute the sambar and let it boil for a couple of minutes.
Top it with more fresh curry leaves and fresh coriander leaves. Taste and adjust salt ot jaggery as needed. Serve hot.
Cook dal in the instant pot or in a pressure cooker. I usually have some cooked dal in the freezer to use as needed. (I don’t cook the toor dal along with the sambar as they need longer to cook properly and in that case the veggies might get over cooked.)
Switch on the saute mode in your instant pot and add a tsp of oil. Add the ingredients given under masala paste (except the coconut), the tamarind ( if using tamarind paste don’t add that) and roast until you get a nice aroma and the chana dal turns golden.
Now grind the ingredients above with the coconut and 1/3 cup water to a smooth paste. Set it aside. If using tamarind paste, you would grind it along with these ingredients. Only the dried tamarind needs to be sauteed in the above step to be softened.
Now add the remaining oil to the Instant pot. Switch on the saute mode again. Temper with mustard seeds, curry leaves, asafoetida and let the mustard seeds pop.
Add the veggies, 3 cups water, cooked dal, ground masala paste, salt, jaggery, turmeric powder and cook on manual high for 7 minutes.
Release pressure naturally. Open and mix everything well. Add more fresh curry leaves and coriander leaves. Adjust salt and jaggery as needed. Serve hot.
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I tried this recipe recently, it came out very well. My kids and hubby loved it. I followed exact measurements as mentioned in the recipe and I must say it’s spot on. Hoping to try more from your blog pree. Thank u for sharing wonderful recipes here. Amazing photography as well.
I am so happy to hear that Aswathi :) Thanks for the feedback!
Beautiful decoration and presentation. Nice photography as well. Good job
Thank you Suganya :)
Love it.. and loved your thali spread too. Superb
Thanks a lot :)