Arachavitta Sambar

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 .

Pumpkin Radish Arachavitta sambar

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