Tuesday, May 5, 2009

Arachuvitta Sambar Recipe - Arachuvitta Carrot Sambar Recipe

Arachuvitta Sambar - Sambar with freshly ground masalas, very flavourful can be served as sidedish for rice or even for idlis and dosas.

The word sambar brings back the memories of Coimbatore's Annaporna Sambar(a very popular hotel in Coimbatore for its sambar which tastes out of the world) I havent tasted any sambar even close to it. I am not a person who drench the idlis/dosa in sambar but when it comes to Annaporna sambar I m no exception to it....I can even drink a cup of it ;) Am sure residents of CBE wud agree with me...Even now when I go on a days visit to CBE, I make sure to go to the hotel however hectic the schedule may be. They also sell their sambar powders but still we cant get the same taste as theirs. If you ask me to write abt CBE I can go on and on....
Arachuvita Sambar
I followed Lavi's recipe with my own modifications here and there and this arachuvita sambar was very aromatic & flavourful becos of the spices blend into it. So coming to the archuvita sambar recipe right away.

Arachuvita Sambar
Arachuvitta Sambar Recipe - Ingredients :
  • Toor Dal(Thuvaram parupu) - 1 cup
  • Tamarind - 1 lemon sized ball
  • Carrot - 2 small sized
  • Shallots - 10
  • Tomato - 1
  • Coriander leaves - 1 tbsp chopped
Roast and grind:
  • Coriander Seeds / Dhania - 1 tsp
  • Chana Dal / Kadala Paruppu - 1 tsp
  • Fenugreek / Vendhayam - 1/4 tsp
  • Raw Rice / Arisi - 1 tsp
  • Dry Red Chilli / Kanja Milagaai - 1
  • Grated Coconut / Thuruviya Thengaai - 1 tbsp
To Temper:
  • Mustard seeds - 1 tsp
  • Urad Dal - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Hing/Perungayam - a pinch
  • Curry leaves - few
  • Red chillies - 1

Arachuvita Sambar

Method:1.Dry roast the ingredients under 'to roast and grind' until golden brown and grind it to a semi fine powder. Keep aside.
Arachuvita Sambar2.Pressure cook toor dal with turmeric powder and enough water (4-5 whistles) till its cooked , mash it well with a laddle, set aside.In a kadai, heat 2 tsp of oil, add mustard seeds,urad dhal, fenugreek, hing, red chillies and few curry leaves. Now add the shallot's, saute them till they are semi-cooked. Add chopped tomato and saute it well.Arachuvita Sambar3.Add the veggie of your choice - I used carrots. Saute till raw smell leaves.Then transfer this to the pressure cooker containing mashed dhal. Add little water and dilute it.Arachuvita Sambar4.Simmer and allow it to boil for 3-5mins till the veggie is cooked and is soft.Add the freshly grinded powder and mix well. Then add tamarind water...Mix well.Add required salt.Arachuvita Sambar5.Allow it to boil for 5-7 mins till the sambar is thick and is of desired consitency.Add chopped coriander leaves and switch it off.Arachuvita Sambar
My Notes:
  • Adding veggie is purely optional, you can make it without any vegetable too. As it uses freshly ground spices, the sambar will be flavourful even without any vegetable.
  • Dont worry if your spice powder is not very fine. I usually make is slightly coarse only but the sambar comes out well.

Arachuvita Sambar

Written by: SHARMILEE J


  1. I love traditional Sambhar recipes, looks delicious. I will try when I come back home from break! :)

  2. My grand ma makes a similar sambar with all home made sambar powder. Yummy it llooks.

  3. Sharmi, you can write about CBE on and on and on, and I can read about it on and on and on and will agree to what ever good things you say abt CBE, like water, climate, ppl, the respect they give oh now let me stop... My Mom and aunts make sambhar like this but we dont use coconut... But Annapurna Sambhar is the best...

  4. wonderful aromatic sambar. love arachavitta sambar.

  5. Love sambar with rice and a ide curry. Comfort food.

  6. I am not a huge fan of sambar, This one looks tasty!

  7. All hotel sambar tastes diff from the one we make at home no? I make this one following MIL's recipe. So flavourful, like you say :)

  8. This looks better than any hotel sambar, and it has that ring to it with the "arachivita" prefix. As you said, the spice blend is the key and that is what makes it special.BTW, I am back after a long break, and I hope I can catch up to some of your recipes.
    PS, I like your blog background.

  9. The sambar looks great! I have tasted annapoorna sambar and it is the best!

  10. Sharmi..SAMBHAR look's Delicious! Glad, that you tried and liked it!

    iam really waiting to visit Annapoorna, have heared and read lot about it.

  11. Oh wow wish i could smell the aroma of this flavourful sambar...Looks vright and yum....Love your soya chunks kurma...Carrot kheer also looks yum....

  12. Nice sambar.. my fav dish.. looks really mouthwatering,..

  13. I'm a big sambar fan and there's nothing to beat arachuvitta sambar - the fragrance is beyond compare. Looks awesome.

  14. oh yeah! i love this one with rice and potato curry.. delish sambar!

  15. What you don't drench idlis & dosas in sambar?? Bad girl!! I LOVE sambar and I smother my idlid and dosas in them- so much it just looks like a big pie of sambar!!!

  16. One look at sambar n I am flattttttttttt..:D:D..I so so love it..drooling here da..:)

  17. Lovely sambar gal...looks tempting...
    Try to visit my space when u find time..

  18. yeah..I too appreciate lavi's recipes..:)..Sambhar has a heavenly taste with combined dals..thuar and moong..and I bet you have the best here :)!..
    We see to it to stop at Annapoorna for a masala dosa and filtercoffee whenever in Kovai ;)..great place :)!!

  19. you have made one of my favorite things in the whole world!

  20. Sambar looks very inviting..I too have bookmarked it..Should try soon..

  21. Hi,

    I tried your recipe last night and it turned out to be great! I will no longer use store bought sambhar powder. Fresh powder is easy and super flavorful. My hubby loved it. I had it with your peanut chutney and idlis. Thanks again for a great recipe.

  22. I LOVE SAMBAR!!!! :) I can eat it day and night! It's so wholesome :)

  23. Hi Sharmi, we all loved this sambar.... Am making this often.... Thanks for a wonderful recipe.... Keep rocking:)


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