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    You are here: Home / Lunch Recipes / Sambar / Arachuvitta Sambar

    Arachuvitta Sambar

    Last Updated On: Mar 3, 2025 by Sharmilee J

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    Arachuvitta Sambar is a traditional South Indian style sambar made using toor dal along with vegetables, freshly roast and grind spices and tempering items. Arachuvitta Sambar is very aromatic and flavorful which goes well with rice and can be served as side dish for idli and dosa too. Learn to make Arachuvitta Sambar Recipe with step by step pictures and video.

    arachuvitta sambar served with rice

    Arachuvitta Sambar is a very popular flavorful side dish made for rice, idli, dosa etc. Sambar is a staple in South Indian homes prepared at least once a week. I make sambar for lunch to pair it with rice and use the leftovers for dinner with idli or dosa.

    Jump to:
    • About Arachuvitta Sambar
    • Arachuvitta Sambar Video
    • Similar Recipes
    • Arachuvitta Sambar Ingredients
    • How to make Arachuvitta Sambar Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    About Arachuvitta Sambar

    ‘Arachuvitta’ in tamil means ground and ‘Sambar’ is lentils curry with vegetables. In this sambar we roast and grind spices fresh and add it and that is why it is called Arachuvitta Sambar. Arachuvitta Sambar is best to pair up with for rice, idli, dosa etc.

    Arachuvitta Sambar is most popular in Tamil Brahmin homes. I love the flavor of freshly roast and grind spices which takes this sambar to a whole new level. My kids like sambar but this arachuvitta sambar is their favorite, they call it as hotel sambar. Yes it tastes comes close to hotel sambar so do try and enjoy!

    This sambar recipe may look elaborate but when you start making it you will find the ease. And I am sure you will find it worth to try after you taste it. The extra step from usual sambar is to roast and grind spices other that that is is almost the same.

    arachuvitta sambar served with rice

    Arachuvitta Sambar Video

    Similar Recipes

    • Tiffin Sambar
    • Drumstick Sambar
    • Idli Sambar
    • Sambar Powder
    • Idli, dosa
    • Ven pongal

    Arachuvitta Sambar Ingredients

    • Toor dal – Toor dal is most commonly used for sambar.
    • Onion, Tomato – Small onion adds taste to sambar so I always use that. Tomato is roughly chopped and sauteed well until raw smell leaves.
    • Vegetables – You can use any vegetable of your choice. I have used only carrot here, You can either use brinjal or drumstick or a combination of these.
    • Tamarind – Extract tamarind water / pulp by soaking dry tamarind in hot water.
    • Roast and grind spices – Coriander seeds, chana dal, coconut, red chilies, raw rice are roasted well and grind to a coarse mixture.
    • Tempering – A tempering is made with oil, mustard seeds, fenugreek seeds, curry leaves, red chilies and hing.
    • Turmeric powder – Turmeric powder is added while cooking dal and vegetables.
    • Coriander leaves – Coriander leaves is added for garnish, adds great flavor so sambar so don’t miss it.
    arachuvitta sambar ingredients

    How to make Arachuvitta Sambar Step by Step

    Cooking dal

    1.Take 3/4 cup toor dal, rinse it well and add to pressure cooker / instant pot. Detailed step by step post for cooking dal in instant pot is given here.

    rinse dal well and add to pressure cooker

    2.Add salt, 1/4 teaspoon turmeric powder and 2 cups water to it. Give a quick mix. Close with lid, put the whistle on.

    add salt,turmeric powder and water.

    3.Pressure cook for 5 whistles in low medium flame. If you keep in high flame it splutters a lot so its best to cook in low medium flame itself.

    pressure cook for 5 whistles

    4.Let pressure release by itself then mash dal well with a ladle. Set aside.

    mash dal well

    Roasting and grinding

    5.To a kadai heat oil – then add 2 tablespoon coriander seeds, 1 tablespoon chana dal, 5 red chilies,1 teaspoon raw rice and dry roast it well.

    add items to roast

    6.Add 1/4 cup coconut, roast for a minute and switch off.

    roast along with coconut

    7.Transfer to a bowl and cool down completely.

    cool down

    8.Add little water and grind it to a semi fine paste, set aside.

    grind to a coarse paste

    Tempering

    9.To a kadai heat 1 tablespoon oil – add 1 teaspoon mustard seeds let it splutter, 1/4 teaspoon fenugreek seeds, 2 red chilies, few curry leaves let it splutter. Then add 1/4 teaspoon hing, saute for few seconds.

    temper the items

    Cooking vegetables

    10.Add around 15 small onion sauté until it turns transparent.

    saute onion

    11.Add 1 tomato roughly chopped along with 1 carrot sliced. Saute until it shrinks and raw smell leaves.

    saute carrot, tomato

    12.Add required salt to taste and 1/4 teaspoon turmeric powder. Add 2 cups water and let it come to a boil.

    add water and boil

    13.Cook covered until carrot turn soft.

    cook covered

    14.Check by pressing if it is soft then done else cook for few more minutes.

    check if carrot is cooked

    Combining dal, masala paste

    15.Add cooked toor dal along with masala paste along with rinsed water that we prepared. Strain and add tamarind extract.

    add dal, masala paste, tamarind

    17.Mix it well. Adjust salt at this stage.

    mix it well

    Boiling

    18.Let it boil well for 10-12 minutes.

    let it boil

    19.If it is too thick adjust with water, add 1 teaspoon jaggery powder.

    add jaggery powder

    Garnishing

    20.Add 1 tablespoon coriander leaves and switch off. Mix it well.

    add coriander leaves

    Serve hot with rice.

    arachuvitta sambar served with rice

    Expert Tips

    • Adding vegetable is purely optional, you can make it without any vegetable too. Just with small onion and tomato also this sambar tastes great.
    • You can replace toor dal with half and half of toor dal with moong dal too. This sambar tastes great for tiffin items like idli, dosa, pongal etc.
    • You can replace fresh coconut with desiccated coconut too.
    • As it uses freshly ground spices, the sambar will be flavorful even without any vegetable.
    • Do not worry if your spice powder is not very fine. I usually make is slightly coarse only but the sambar comes out well.

    Serving and Storage

    Arachuvitta Sambar can be served with rice, idli, dosa etc. This sambar keeps well in fridge for 2 days, reheat and serve it.

    FAQS

    1.What is the difference between regular sambar and arachuvitta sambar?

    The main difference between both is in arachuvitta sambar we freshly roast, grind spices and add it whereas in regular sambar we add premade sambar powder.

    2.How I make sambar thin if it becomes too thick?

    You can adjust by adding little hot water and boil it for few minutes. This way it will become thin, adjust water quantity according to the consistency you need.

    3.Can I use readymade tamarind paste?

    Yes you can use readymade tamarind paste, paste is thick so add just 1 tablespoon. Taste check and if need be then add little more.

    arachuvitta sambar served with rice

    If you have any more questions about this Arachuvitta Sambar Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Arachuvitta Sambar Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Arachuvitta Sambar Recipe

    Arachuvitta Sambar is a traditional South Indian style sambar made using toor dal along with vegetables, freshly roast and grind spices and tempering items. Arachuvitta Sambar is very aromatic and flavorful which goes well with rice and can be served as side dish for idli and dosa too. Learn to make Arachuvitta Sambar Recipe with step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 2 tablespoon tamarind
    • 15 small onion
    • 1 tomato
    • 1 carrot
    • 1 heaped teaspoon jaggery powder
    • 1 tablespoon coriander leaves
    • To cook dal
    • 3/4 cup toor dal
    • salt to taste
    • 1/4 teaspoon turmeric powder

    To roast and grind

    • 2 tablespoon coriander seeds
    • 1 tablespoon chana dal
    • 5 red chilies
    • 1 teaspoon raw rice
    • 1/4 cup coconut

    To temper

    • 1 tablespoon oil
    • 1 teaspoon mustard seeds
    • 1/4 teaspoon fenugreek seeds
    • 2 red chilies
    • few curry leaves
    • 1/4 teaspoon hing

    Instructions

    • Take 3/4 cup toor dal, rinse it well and add to pressure cooker / instant pot.
    • Add salt, 1/4 teaspoon turmeric powder and 2 cups water to it. Give a quick mix. Close with lid, put the whistle on.
    • Pressure cook for 5 whistles in low medium flame. If you keep in high flame it splutters a lot so its best to cook in low medium flame itself.
    • Let pressure release by itself then mash dal well with a ladle. Set aside.
    • To a kadai heat oil – then add 2 tablespoon coriander seeds, 1 tablespoon chana dal, 5 red chilies,1 teaspoon raw rice and dry roast it well.
    • Add 1/4 cup coconut, roast for a minute and switch off.
    • Transfer to a bowl and cool down completely.
    • Add little water and grind it to a semi fine paste, set aside.
    • To a kadai heat 1 tablespoon oil – add 1 teaspoon mustard seeds let it splutter, 1/4 teaspoon fenugreek seeds, 2 red chilies, few curry leaves let it splutter. Then add 1/4 teaspoon hing, saute for few seconds.
    • Add around 15 small onion sauté until it turns transparent.
    • Add 1 tomato roughly chopped along with 1 carrot sliced. Saute until it shrinks and raw smell leaves.
    • Add required salt to taste and 1/4 teaspoon turmeric powder. Add 2 cups water and let it come to a boil.
    • Cook covered until carrot turn soft.
    • Check by pressing if it is soft then done else cook for few more minutes.
    • Add cooked toor dal along with masala paste along with rinsed water that we prepared. Strain and add tamarind extract.
    • Mix it well. Adjust salt at this stage.
    • Let it boil well for 10-12 minutes.
    • If it is too thick adjust with water, add 1 teaspoon jaggery powder.
    • Add 1 tablespoon coriander leaves and switch off. Mix it well.
    • Serve hot with rice.

    Video

    Notes

    • Adding vegetable is purely optional, you can make it without any vegetable too. Just with small onion and tomato also this sambar tastes great.
    • You can replace toor dal with half and half of toor dal with moong dal too. This sambar tastes great for tiffin items like idli, dosa, pongal etc.
    • You can replace fresh coconut with desiccated coconut too.
    • As it uses freshly ground spices, the sambar will be flavorful even without any vegetable.
    • Do not worry if your spice powder is not very fine. I usually make is slightly coarse only but the sambar comes out well.
    Nutrition Facts
    Arachuvitta Sambar Recipe
    Amount Per Serving (100 g)
    Calories 396 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 1g
    Sodium 116mg5%
    Potassium 688mg20%
    Carbohydrates 76g25%
    Fiber 20g83%
    Sugar 15g17%
    Protein 21g42%
    Vitamin A 11191IU224%
    Vitamin C 156mg189%
    Calcium 148mg15%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Sambar

    Reader Interactions

    Comments

    1. Asha

      May 06, 2009 at 4:41 pm

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

      Reply
    2. Smitha

      May 06, 2009 at 4:49 pm

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

      Reply
    3. Ramya Vijaykumar

      May 06, 2009 at 5:55 pm

      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…

      Reply
    4. Mahimaa's kitchen

      May 06, 2009 at 7:10 pm

      wonderful aromatic sambar. love arachavitta sambar.

      Reply
    5. Ashwini

      May 06, 2009 at 9:40 pm

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

      Reply
    6. Cham

      May 06, 2009 at 9:59 pm

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

      Reply
    7. Nags

      May 07, 2009 at 2:00 am

      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 🙂

      Reply
    8. anudivya

      May 07, 2009 at 4:40 am

      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.

      Reply
    9. Divya Vikram

      May 07, 2009 at 5:20 am

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

      Reply
    10. Lavi

      May 07, 2009 at 7:33 am

      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.

      Reply
    11. Kitchen Flavours

      May 07, 2009 at 8:49 am

      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….

      Reply
    12. srikars kitchen

      May 07, 2009 at 4:09 pm

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

      Reply
    13. Laavanya

      May 07, 2009 at 4:26 pm

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

      Reply
    14. Madhu's cooking gallery

      May 08, 2009 at 4:48 am

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

      Reply
    15. SJ

      May 08, 2009 at 10:15 am

      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!!!

      Reply
    16. Varsha Vipins

      May 08, 2009 at 9:22 pm

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

      Reply
    17. Prathibha

      May 09, 2009 at 2:37 am

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

      Reply
    18. Bharathy

      May 09, 2009 at 4:30 pm

      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 :)!!

      Reply
    19. veggie belly

      May 09, 2009 at 11:51 pm

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

      Reply
    20. Madhumathi

      May 12, 2009 at 8:42 am

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

      Reply
    21. Ruchika Bhandari

      June 07, 2013 at 3:45 pm

      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.

      Reply
    22. Butterflies

      July 26, 2014 at 2:59 pm

      I LOVE SAMBAR!!!! 🙂 I can eat it day and night! It's so wholesome 🙂

      Reply
    23. Sowmi

      August 15, 2015 at 4:57 pm

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

      Reply
    24. Anima

      January 15, 2020 at 7:24 pm

      Tried the recipe and came out very well i had to add a little more hing because mine had less flavour.The smell made me nostalgic 😄😄😄😄

      Reply
    25. Navaneetha

      January 15, 2021 at 8:22 pm

      I learnt cooking through your site. It has been 7 years I constantly stop by whenever I make any dish that is made once in a while. I search recipe with sharmis passions first ! Thank you

      Reply
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