Araithu vitta sambar recipe, arachuvitta sambar recipe

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Recipe for araithu vitta sambar. Sambar recipe made with home ground masala paste with coconut. Excellent for idli and dosa. With step by step pictures.

This is a staple sambar in many of the households down south. This is a very simple sambar made with a ground spice paste. “Araithu” means to grind. Here is how to do Araithu vitta sambar recipe.

For the Sambar Masala
First we need to make a Sambar Masala. Let the smell of fragrant roasted spices waft your kitchen.
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Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden.
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Add in the fresh coconut and roast for a few seconds. No need to brown the coconut.
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Remove and set aside on a plate to cool. Grind the fried masala ingredients to a slightly coarse powder. Set aside.
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Cook the dal
Take a pressure cooker and add in the cleaned and washed toor dal. Add 2 cups of water. Cook for 4 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside.

Making the sambar
Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds (வெந்தயம்) and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (Indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.

Soak the tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the pulp. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.
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Add in the cooked dal and simmer for a minute.
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Add in the coriander leaves and remove from heat.
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Serve hot with brown rice idli or vendhaya dosa.
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Print
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Araithu vitta sambar recipe, arachuvitta sambar recipe

Recipe for araithu vitta sambar. Sambar recipe made with home ground masala paste with coconut. Excellent for idli and dosa. With step by step pictures.

  • Total Time: 40 mins
  • Yield: 4 servings 1x

Ingredients

Scale

For the sambar masala

  • 1 tablespoon chana dal
  • 1/4 teaspoon fenugreek seeds
  • 1/4 teaspoon cumin seeds
  • 45 red chillies, dried (preferably gundu variety)
  • 1 teaspoon coriander seeds
  • 2 tablespoon fresh shredded coconut

For the sambar

  • 1/3 cup toor dal
  • 2 teaspoon sesame oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 23 fenugreek seeds
  • 1 sprig curry leaves
  • a pinch of asafoetida (hing)
  • 15 small onions (Indian shallots)
  • 1 tomato, chopped
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon salt
  • gooseberry size tamarind
  • 1/4 teaspoon jaggery
  • 23 sprigs coriander leaves, chopped

Instructions

  1. Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden. Add in the coconut and saute for a few seconds. Grind the roasted ingredients to a powder. Set aside.
  2. Pressure cook the toor dal with 2 cups of water. Set aside.
  3. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.
  4. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.
  5. Add in the cooked dal and simmer for a minute.
  6. Add in the coriander leaves and remove from heat.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

10 thoughts on “Araithu vitta sambar recipe, arachuvitta sambar recipe”

  1. I tried it out yesterday and it came out yum!! Everyone liked it so much. Thank you for authentic recipes.






  2. Just tried for our guests. All are impressed with the way it turned out. The measurements are exact the same. I have become a regular follower of your recipes. Keep posting 🙂

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