Arachivitta Sambar

Freshly ground sambar — the Tamil Brahmin distinction is that the sambar masala is never from a packet: coriander seeds, dried red chilli, chana dal, and freshly grated coconut are dry-roasted individually in a dry pan until fragrant, then ground on a wet stone grinder or blender into a coarse, fragrant paste that is added to the boiling toor dal and tamarind along with the vegetable of the day. This fresh grinding releases oils and aroma that pre-ground powder cannot replicate. Tomato, shallots, and drumstick are the classic vegetables; the sambar must rest five minutes after the coconut masala is added before tempering, or the coconut will taste raw. The defining quality of Tamil Brahmin home cooking over restaurant sambar.