Sambar is a lentil and vegetable based dish which needs no introduction.Everyone around the world is familiar with it and that it goes well with dosas and idlis thanks to the south indian chains of restaurants all over the world.
This sambar has roasted masalas ground into a fine paste thats why the name arachu vita (means using ground masalas).
We don't make this sambar very often at my place we just make it regularly with boiled dal,vegetables and ready made store brought sambar powder or if i have time i make the powder by myself.
The collage shows the steps I followed to make this sambar in that order.
Roast all the below until golden brown and grind to a smooth paste
Coriander/Dhaniya seeds 1 and half tablespoons
Channa dal 1 tablespoon
Fenugreek seeds/vendhayam 1/4 tsp
Dried red chillies 2-4
Coconut 2-3 tablespoon
To make the sambar
Toor dal half cup
Tamarind a small lemon size
Small Radish 1 chopped into small pieces
Onion 1 small
Tomato 1 small
Green chilli 1
Garlic pods 4-5
Sambar powder 1 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Oil 1 tablespoon
Ghee 1 tablespoon
Hing/perungayam a pinch
Salt to taste
- Cook the radish with the dal until soft.
- Heat oil and ghee in a kadhai or pan, add mustard seeds once they pop add the curry leaves and onions.Add the hing to this.
- Add tomatoes and garlic and green chillies.Add the sambar powder and saute well.Add tamarind water and let it come to a boil.
- Add the ground spices paste.Let this heat for 2 minutes.
- Add the cooked dal and vegetables.
- Add salt to taste and enough water to get the desired consistency.
- Allow the sambar to cook for 10 minutes stirring regularly else the dal will settle down and burn.
- Once the sambar has come to a boil on low flame turn it off and garnish with fresh curry leaves.
Arachu vita sambar is ready.Serve hot with steamed rice and papads.Don't forget to add ghee, the more the tastier!!(if you like)