Traditional Arachuvitta Sambar Recipe by Archana’s Kitchen


  • To start creating the Arachuvitta Sambar Recipe, cook the toor dal in a stress cooker adding 2 cups of drinking water until eventually you hear couple of whistles. After a few of whistles, change the heat to lower and simmer for 3 to 4 minutes. Once carried out, convert off the warmth and allow for the tension to release the natural way. 

  • When the pressure is produced open up the cooker and whisk the dal until eventually sleek. Continue to keep this aside.

  • Put together the tamarind water according to the recipe and preserve it aside. Minimize the vegetables and retain aside.

  • Subsequent we will roast the spices for the Arachuvitta sambar recipe.

  • In a tiny skillet, bengal gram dal and the urad dal roast them on a medium warmth right until the dal is effectively roasted and has turned browned. It can be critical to roast on small to medium warmth to it does not brown too fast.

  • When it’s roasted, include the coriander seeds, methi seeds and red chilies and roast for about a minute till you scent the aroma.

  • Finally, incorporate the grated coconut and roast until the aroma arrives by means of and convert off the heat.

  • Make it possible for the roasted sambar spice combination to awesome a bit. The moment cooled, grind the combination in a mixer grinder to make a powder. Preserve this apart.

  • The following move is to prepare dinner the greens. Into a strain cooker, include the geared up tamarind h2o, the slice carrots, radish, drumstick, onions, turmeric powder, salt and the floor sambar powder. Tension prepare dinner for a couple of whistles and convert off the warmth.

  • Once the force is released, increase the cooked dal into the tamarind h2o. Stir nicely to incorporate.

  • Verify the salt and regulate to go well with your taste. Give the Arachuvitta Sambar a brisk boil for a pair of minutes. Modify the consistency of the Sambar by adding water and then simmering for a couple additional minutes.

  • As soon as finished, turn off the warmth and stir in the chopped coriander leaves and transfer the Arachuvitta Sambar a serving bowl.

  • The closing stage is the tadka for the sambar. In a small Tadka Pan, add the sesame oil  and make it possible for it to warmth up a very little. The moment the oil is warm, increase the mustard seeds, curry leaves and make it possible for it to crackle. Lastly include the asafoetida powder to oil and stir. Switch off the warmth.

  • Include this tadka to the Arachuvitta Sambar, stir and provide warm.

  • Provide the Arachuvitta Sambar along with Steamed Rice, topped with ghee and a vegetable like Andhra Style Pavakkai Curry, Avarakkai Poriyal or Masala Roasted Child Potatoes for a lunch or supper. You can also merge it along with rice and make it into a A person Pot Meal – like Sambar Sadam (Rice) and provide it with Tomato Onion Cucumber Raita.

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