March 8, 2010

Arachuvita Sambar | Indian Lentil Gravy with Roasted Spices

Arachuvita Sambar is different from the normal Sambar we make.the sambar powder is freshly ground for this and it enhances the taste.

When I made this for the first time in my in laws place on a Saturday..Everyone commented that I should have prepared Urundai Kuzhambu or something spicy like that.They are great spice lovers and thought this dish would be bland..But when they tasted this dish, it was a big hit.It comes handy for veggie potlucks.Add little ghee and serve it hot with rice and Spicy Potato Fry it will be a great combo.

This Vegetarian Gravy is made out of Lentils and Vegetables cooked in tamarind sauce. It can be taken with rice and tiffin items.

 Arachuvita Sambar

Sending this to Cooking with Seeds - Coriander Seeds event hosted at Food for seven stages of life and started by Priya


Toor Dal (yellow split pigeon peas) - 2 cups
Vegetable - White Radish ( or any other desired vegetable)
Onion - 2 no
Tomato - 2 no
Garlic Cloves - 5 no
Channa Dal - 1 tsp
Urid Dal - 1 tsp
Coriander seeds - 1 1/2 tsp
Grated Coconut - 3 tsp
Cumin seeds - 1 tsp
Red chilly - 5-7 no
Tamarind paste
Turmeric powder - 1/4 tsp
Coriander leaves
Curry leaves
Salt - for taste
Oil - 3 tsp


  • Pressure cook, toor dal, garlic, turmeric powder for 2 whistles.
  • In a kadai, add tamarind paste, vegetable, onion, tomato, salt, curry leaves and water.Allow it to cook with a lid.
  • Heat 1 tsp oil and fry cumin seeds, channa dal, urid dal, coriander seeds, grated coconut, red chilly one after other in a low flame. Make sure the seeds are just golden color.
  • Allow the contents to cool and grind it into a coarse mixture.
  • Once the raw smell is gone in the tamarind mixture and vegetable is cooked add the cooked yellow dal and the ground powder.
  • Add water if required and allow it boil.
  • Heat remaining oil and splutter mustard and a handful of finely chopped onion and saute until onion turns transparent.
  • Add it to the sambar and boil in medium flame for 2 minutes.
  • Garnish with coriander leaves and serve hot with rice.



I love arachivitta sambar, simply aromatic one'.

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