Arachavitta Sambar
Arachavitta sambar or Aaraitha vitta sambar is the ultimate in sambar recipes from Tamil Nadu. I personally call this the Queen of South Indian Sambars as it is so yummy, lip smacking and one is tempted to eat more rice just to have the tasty Sambhar. This is the typical Sambhar called hotel style or Tiffin Sambhar served in South Indian restaurants as an accompaniment to Idlis, Dosas and Pongal but in a much watered down variation . While sambar prepared in our homes has more dal and more vegetables ideal to mix with rice .
People have been known to ask for extra Sambhar to be served in restaurants as it is indeed to die for and makes one so gluttony!
Not only is this very flavorful, but also nutritious as it includes dals, spices good for health and loaded with veggies. In hotels you see more of the gravy and less of veggies and they use plenty of shallots for this sambhar.
While I do enjoy making a separate Tiffin Sambhar , I make the Araithavitta ( which literally means ground in Tamil ) by using many vegetables and do not use shallots ,I leave it to your choice to include shallots in this recipe, assure you this will not alter the taste.
This Sambhar is predominantly served in weddings in the Southern states and thus its popularity.
The recipe given below is for a typical Araithavitta sambahr and any vegetable can be used . I have used a mixed veg cup.
If you wish to use shallots only for this sambhar, then you need to saute the peeled small onions with 1 tbsp oil and saute them till they are pink and translucent and the rest of the procedure remains the same.
Ingredients :
1/4 cup toor dal
1 tsp oil
1 tbsp coriander seeds
1 tbsp chana dal
few red chillies
1/2 tsp methi seeds
Few pepper corns
Hing/ asafoetida powder .
1/2 cup coconut
1 gooseberry size tamrind , extract the juice about 1/4 to 1/2 cup and keep aside .
1 cup mixed vegetables like radish, ash gourds, yellow pumpkins , drumsticks,
any one or two varieties can also be used. iam using radish and yellow pumpkins
Method :
Pressure cook toor dal with turmeric powder till smooth ,
Mash and Keep aside .
Take a vessel, add 1/2 cup water ,Pinch of turmeric powder
Add the vegetables, salt , few curry leaves
Cover and cook till half done
Then add 1/4 cup tamrind water , allow to cook well .
Add asafoetida powder
Grind the roasted ingredients with 1/2 cup grated coconut
Add this ground paste to the cooked mashed dal , add this mixture to the vegetables
Dilute if necessary with more water, add salt, adjust taste .
Allow a gentle boil, add chopped coriander leaves.
Do not overboil after adding ground paste and dal .
Remove and add the tempering .
To prepare tempering :
Take a ladle or a fry pan, add ghee or oil .
Splutter mustard seeds
Add red chillies
Add a pinch of asafoetida powder
Add some curry leaves
Add this to the prepared arachavitta sambar.
Enjoy with appalam and rice.
Arachavitta sambar makes a good complete meal .
Watch the recipe from my youtube channel. Consider subscribing to my channel for more recipes.
"Thakkali Pachadi" is a delicious and tangy South Indian tomato-based condiment, commonly served with rice, dosas, idlis, or chapatis. It is part of a broader category of dishes called "pachadi," which in South Indian cuisine refers to a traditional side dish similar to chutneys or raita in North Indian cuisine but typically uses coconut, mustard seeds, and yogurt. Thakkali Pachadi specifically uses tomatoes as the main ingredient.
medu pakoda or medu bonda / pattanam pakoda as it is also called is a very popular evening snacks especially popular in Chennai .
Puzhukku is a traditional South Indian dish made with a variety of vegetables like pumpkin, yam, or raw plantain, cooked with coconut, spices, and sometimes lentils. It's typically served with rice or as an accompaniment to meals. It's hearty, flavorful, and a staple in many households in Kerala and Tamil Nadu.
Making chickpeas in an air fryer is a great way to get them nice and crispy for a healthy, crunchy snack!
Air fryer chickpeas offer several advantages:
Air frying requires minimal oil compared to traditional frying methods, making it a healthier option.
Savory pastries are a delicious treat! They can be filled with various ingredients like cheeses, vegetables, and spices. the possibilities for savory pastries are endless! You can customize the fillings to suit your taste preferences and dietary needs.
Chundo, also known as chunda or choondo, is a traditional Indian sweet and spicy pickle usually made with grated mango, sugar, and various spices. It hails from the Gujarati cuisine and is often served as a condiment with meals, particularly with Theplas (a type of Gujarati flatbread)
There are numerous varieties of sweet mango pickles made from raw green mangoes, and this recipe is among them. It draws inspiration from Gujarat's beloved Chunda but offers a simpler, quicker version for those who can't wait!
Delicious 😋 oats rava dosa is a great way to incorporate healthy oats instead of any random flour like all purpose flour , corn flour or even rice to prepare excellent quick instant breakfast without any additives and preservatives. Perfect for those in a hurry .
Sharkara Varatti is a popular snack from Kerala, and is made from slices of Nendran banana that are deep fried and then coated with jaggery mixed with spices like ginger, cardamom, and cumin.
Tamil New Year, also known as "Puthandu," is celebrated with much enthusiasm and joy among Tamil-speaking people worldwide. It marks the first day of the Tamil calendar year and usually falls on April 14th. This day is filled with rich traditions, cultural festivities, and a sense of new beginnings.
Aam Panna is a traditional Indian drink that's particularly popular in the northern and western parts of India during the hot summer months. This refreshing beverage is made from raw, green mangoes, sugar or jaggery, and an assortment of spices like cumin, fennel, pepper, and black salt
Vanilla milk ice cream is a classic frozen milk and cram dessert made w, and vanilla flavoring. It's a simple yet delicious treat enjoyed by many. The ingredients are typically mixed together, then churned in an ice cream maker until thick and creamy
Kerala pineapple madhura pachadi is a traditional dish from Kerala. It's a sweet and tangy dish made with ripe pineapple, jaggery, coconut, mustard seeds( optional ) green chilies , cumin seeds and yogurt or curd. It's typically served as a side dish or accompaniment to rice dishes in Kerala cuisine.
Koozh Vadam is a traditional South Indian snack, especially popular in Tamil Nadu. It is a type of sun-dried crisp or fryum made from a fermented batter of rice and black gram (urad dal).or sago aka sabudana.
Paruppu Usili is a traditional dish originating from Tamil Nadu, India, and it is particularly associated with Tamil Brahmin cuisine, also known as Iyer cuisine. Paruppu in Tamil menas lentils like toor dal, chana dal . Usili means crumble in Tamil .
Veg makhanwala is a popular vegetarian dish in Indian cuisine. It is a creamy and rich curry made with mixed vegetables cooked in a buttery tomato-based gravy.
Chilli bajji, Mensinkai bajji, Molagai bajji - these versions of bajjis, though not stuffed like the North Indian version, are immensely popular among Southerners. It's surprising how almost everyone associates the humble chilli bajji with the onset of rains, monsoon, and hot tea. I
Amti is a quintessential Maharashtrian dal dish primarily prepared with toor dal, or pigeon pea lentils, marking it as a staple in the regional cuisine. What sets this aamti recipe apart from regular dal preparations is its distinctive balance of sour, spicy, and sweet tastes, a signature of Marathi culinary traditions.
Puli Milagai, a traditional spicy and tangy sauce created from just a handful of ingredients, boasts an exceptional flavor profile that can rejuvenate even the most subdued palate, particularly after a period of bland convalescent fare. However, exercise caution, as its inclusion of green chilies can pack a punch!
Making Chinese vegetable fried rice at home is a great way to enjoy a classic dish that's both flavorful and adaptable to your taste. This simple recipe lets you create a less greasy, lower sodium version than what you might find in restaurants, using fresh or leftover rice and a variety of vegetables. Here’s how you can make it:
Broccoli, renowned for its distinct flavor and numerous health advantages, has become increasingly popular. This recipe presents a splendid and swiftly prepared meal featuring broccoli, ideal for those who appreciate a bit of spice.
Soft dosa is a variation of the classic dosa that is known for its pillowy soft texture. It's made using a similar batter as regular dosa but with a slight variation in the proportions of ingredients and the cooking technique. The batter for soft dosa typically has a higher ratio of rice to lentils, resulting in a softer and thicker texture