Arachivitta Sambar

Arachivitta Sambar

Arachivitta Sambar

Veg Vegan

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.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi Mysore

Best for

Breakfast Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1/2 cup toor dal (pigeon peas)
1 cup tamarind water
1 cup mixed vegetables (carrot, potato, drumstick, etc.)
1 medium tomato, chopped
1/4 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 pinch asafoetida
1 sprig curry leaves
1/4 cup fresh coriander leaves, chopped
2 tablespoons grated coconut
1 tablespoon chana dal (Bengal gram)
1 tablespoon coriander seeds
2 teaspoons black peppercorns
2 dried red chilies
1 teaspoon fenugreek seeds

Instructions

  1. 1 Rinse the toor dal thoroughly and pressure cook it with 1 1/2 cups of water and turmeric powder until soft and mushy.
  2. 2 In a pan, dry roast chana dal, coriander seeds, black peppercorns, red chilies, and fenugreek seeds until aromatic. Allow them to cool.
  3. 3 Grind the roasted spices with grated coconut and a little water to form a smooth paste.
  4. 4 In a pot, add the tamarind water, chopped tomatoes, and mixed vegetables. Cook until the vegetables are tender.
  5. 5 Add the cooked dal to the pot and mix well.
  6. 6 Stir in the ground spice paste and salt. Let it simmer for 10 minutes.
  7. 7 In a small pan, heat coconut oil, add mustard seeds, and let them splutter.
  8. 8 Add asafoetida and curry leaves to the oil, then pour this tempering over the sambar.
  9. 9 Garnish with chopped coriander leaves and serve hot.

Tips

For a richer flavor, use freshly grated coconut and adjust the spice level with the number of red chilies.