Arachuvitta Sambar Recipe

The flavor of this sambar is unbeatable. I love this sambar next to the pongal sambar which has a unique taste with a variety of vegetables in it. The fresh spices which are roasted and ground gives that authentic taste and the appetizing aroma to this sambar. This pairs up extremely well with rice and any vegetable on the side. Try and enjoy one of the best flavors of the South!


Bourbon Biscuit was introduced in 1910 and was originally known as Creola.

Cuisine : Indian – Tamilnadu
Category : Curries for Rice
Serves : 4

Preparation Time : 10 min 
Cooking Time : 25-30 min


Fry coriander seeds, chana dal, red chillies, fenugreek in oil & grind to a paste with grated coconut & curry leaves → Heat oil in a pan & temper with mustard, cumin seeds & fenugreek → Add onion, tomato, green chillies, curry leaves, brinjal & asafoetida → Saute for 3-4 min → Add tamarind extract, salt & turmeric powder → Boil till raw smell disappears & vegetables are cooked → Add cooked toor dal, ground paste, coriander leaves → Mix well & let it boil for 3-4 min → Serve hot with steamed rice.



  • 1/2 cup Toor Dal
  • 10 Small Onions 
  • 1 Tomato
  • 1 Brinjal (or any suitable vegetable)
  • 2 slit Green Chillies
  • A sprig of Curry Leaves
  • Few sprigs of Coriander Leaves
  • A gooseberry size Tamarind
  • 1/4 tsp Asafoetida
  • 1/4 tsp Turmeric Powder
  • Salt as required
  • Water

  To roast & grind:

  • 1 tbsp Coriander Seeds
  • 1 1/2 tbsp Chana Dal
  • 4 Red Chillies
  • 1/4 tsp Fenugreek
  • 2 tbsp Grated Coconut
  • A sprig of Curry Leaves
  • 1 tsp Oil

  To Temper:

  • 1/2 tsp Mustard
  • 1 tsp Cumin Seeds
  • 1/4 tsp Fenugreek
  • 2 tsp Oil

1. Peel the small onions (I have used one cubed big onion here). Chop the tomato. Cut the brinjal lengthwise. Soak the tamarind in water and extract the juice. Cook the toor dal with a pinch of asafoetida and turmeric powder till it becomes soft.
2. Heat 1 tsp oil in a pan. Add coriander seeds, chana dal and red chillies. Fry till golden brown. Add fenugreek at last. Mix well and switch off the flame. The heat of the pan is enough to fry the fenugreek (Only 3 red chillies are there in the pic. I added one more while grinding.)
3. Cool this mixture. Grind to a paste with grated coconut and curry leaves by adding water.

4. Heat 2 tsp oil in a pan. Add mustard and wait till it splutters. Now add the cumin seeds and fenugreek. Mix well and add the onion, tomato, green chillies, curry leaves and brinjal together. Add asafoetida and saute with a pinch of salt for 3-4 minutes.

5. Now add the tamarind extract, salt and turmeric powder. Boil till the raw smell disappears and the brinjal is cooked.
6. Now add the mashed dal and ground paste.
7. Mix well and add chopped coriander leaves. Let it boil for 3-4 minutes. Serve hot with steamed rice.


  • Brinjal + Drumstick or Small Onions is the best choice to make this sambar. You can also use any suitable vegetable.
  • It is easy to mash the dal while it is hot.
  • Use small onions for a better taste.
  • Sauteing the vegetables in oil before cooking them in tamarind extract enhances the taste.
  • Dont fry whole green chillies in oil. They burst open. Slit them before sauteing.
  • Sourness, spiciness and saltiness of the sambar should be a little more than required while tasting. Only then the taste will be balanced well with plain steamed rice.

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