Arachi vitta sambar is an another excellent dish from Tamil Brahmin cuisine. In Tamil, “arachi vitta” means “to grind” or “grinded”. This sambar is made with roasted spices, which are then ground with fresh coconut. Hence this recipe got this name. It tastes heavenly with plain rice, idly, dosai, vadai or pongal.

This is the first time i tried this sambar and probably it is the best sambar i have ever tasted. Do try this aromatic recipe in your home and enjoy!!

INGREDIENTS:

1/3 cup toor dhal

Extract from small gooseberry sized tamarind

10 to 15 pearl onion (shallots)

1 tomato (medium sized)

2 green chilies

1½ cup diced veggies of your choice (i added radish & ladies finger)

Few curry leaves

Salt to taste

Fry and Grind:

¼ teaspoon fenugreek seeds

1 tablespoon coriander seeds

1½ tablespoon channa dhal

½ teaspoon raw rice

5 to 6 dry red chilies (or upto your taste)

4 tablespoons grated coconut

For seasoning:

1 tablespoon oil

¼ teaspoon mustard seeds

¼ teaspoon cumin seeds

A pinch of hing

Few curry leaves

INSTRUCTIONS:

Rinse the toor dhal and pressure cook it for 5 whistles by adding turmeric powder and drops of oil.

In a kadai , add a drop of oil and roast all the ingredients given under “ fry and grind” in the same order. Make sure nothing gets burnt..Roast under medium flame till nice aroma rises.

Switch off the flame and add coconut. It will get roasted in that heat itself. Grind them to a coarse paste.

In the same pan, heat oil and onions, curry leaves, green chilies & chopped tomato and saute till the onion turns translucent.Then add in the veggies and saute for a min.

Add tamarind extract and cook it in medium flame. When it comes to single boil, add ground paste and let it boil for dew min.

Add the pressure cooked dhal and stir well.

Simmer the stove and stir often, let sambar cook for 5-6 minutes. Check for salt and add if required. If the sambar is thick, add water and bring to a boil for a minute. Switch off the flame.

In another small pan, heat a tablespoon oil and add mustard seeds. When they splutter, add cumin seeds, curry leaves and hing. Pour this tempering to prepared sambar and mix well.

Garnish with coriander leaves.

 

Serve hot with plain rice and enjoy !!