Saturday, April 23, 2011

Arachivitta Sambar / Sambar with Fresh ground spices / Indian Lentil Vegetables Stew | Side Dish for Idli Dosa

Arachuvitta sambar, literally translated as Ground spices Sambar is a tasty, spicy and authentic south-indian dish prepared with fresh ground spices and coconut, unlike using sambar powder. Though the process is bit more than the regular sambar, it is worth the effort. The aroma of the spices fills in the kitchen and when it served with spongy idlis, our day is made.

Toor dhal - 3/4 cup
Carrots - diced - 1 cup (can use any vegetable of your choice)
Tomato - medium sized - 2 - chopped roughly
Pearl onions - 10 (trust me this has a great taste compared to regular big onions here) - peeled and halved
Tamarind - size of a lemon - extract juice / Tamarind paste - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Asafoetida - a pinch
Curry leaves - a few
Roast and grind:
Coriander seeds - 2 1/2 tsp
Fenugreek seeds - 1/2 tsp
Urad dhal/Black gram dhal - 1 tsp
Dry Red chillies - 5
Grated coconut - 3 tsp
Wash and soak the toor dhal in water for a minimum of 30 mins. 
Heat a tsp of oil and add the red chillies, followed by coriander, fenugreek and urad dhal one by one. Fry in medium heat until lightly toasted and a nice aroma emanates. Turn off the heat and add grated coconut and give a quick mix and let it cool. When cooled, grind to a fine powder in a mixie/blender. 
In the same pan heat a tsp of oil and add the onions and saute for 3 mins in medium heat, add the tomatoes and mix until it is mushy. Set aside.
Cook the dhal until it is soft and mushy. I pressure cooked it for 4 whistles adding 2 cups of water, turmeric powder and a little salt. Add the onion-tomato mixture, carrots to the dhal, 1/2 cup of water and cook for one more whistle (If on stove-top, cook until carrots are soft yet firm.
In a big pan, heat 1 tsp of oil, add mustard seeds, urad dhal, curry leaves, asafoetida. When mustard crackles add the cooked dhal with vegetables, ground spiced powder, tamarind juice and salt. Heat until the masala incorporates into the dhal and comes to a boil. Serve hot with idli, dosa or rice.
Sending this to CWS-Coriander seeds event by Priya and Aruna and MLLA #34 event by Desi Soccer Mom, brain child of Susan of The Well Seasoned Cook.


  1. Wah sambhar looka amazing yummy with idli , vada and dosas.......

  2. Hmmm yummy sambar looks so inviting... All time favie...

  3. This is one of the most favoured sambaar in my home Krithi...always love the aroma of fresh spices...well made dear.

  4. Love this classic home sambar...Looks yummy!

  5. Oh, love the stew. I'm looking for recipes involving lentils.

  6. We also make this kinda sambar.I have one in drafts.The difference is we use kadalapparippu (gram dal) too along with the spices.Yours sambar looks thick and perfect !!

  7. Looks delicious n nice combo for dosa n idlis.

  8. nice flavour comes here.. super..

  9. hmm.. yummy.. love vadas immersed in this sambar..

  10. o my fav-looks slurpppy and will rock with hot rice !

  11. Sambar luks delicious and full of flavors.....Great for dosas that I am going to have now....

  12. What a delicious looking sambhar! The masala blend used here is exquisite..
    US Masala

  13. Delicious and perfect sambar,looks superb with wonderful flavor.

  14. Yumm yumm..Wud love to have the tangy sambar with hot idlis...Slurp!!

  15. Love this with hot steaming idlis!!! Looks delicious krithi :)
    Prathima Rao
    Prats Corner

  16. wow! super sambhar,looks delicious..

  17. I love this kind of sambar.Sambar look so delicious.

  18. எனக்கு ரொம்ப பிடித்த சாம்பார்,,,ரொம்ப சூப்பராக இருக்கு கீர்த்தி...

  19. Wow!!! Sambar my fav curry. Never tried roasted spice sambar. Looks really yummy.

  20. I never tried lentils with coconut! What a beautiful combination of flavors!

  21. Delicious sambar,nice presentation.

  22. Sambar is one of my fav !! This looks so inviting and wonderful !!

  23. Very tempting and mouthwatering sambar....


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