08 December 2017


Arachuvitta Sambar happens very rarely or on occasions at our place. Mostly this sambar will not have onions in it when made during festive days other days will have truck loads of shallots / chinna vengayam in it. Sambar podi is not used , instead freshly made masala with roasted and ground spices are added. The colour of the sambar totally depends on the red chilli variety. Used Kashmiri dried red chillies in this which gave it an awesome color.

What you need:
Ladies Finger - 1 cup
Tomato - 1 big, chopped
Pressure Cooked Thoor dal - 3/4 cup
Tamarind paste - 1 tsp / small gooseberry size tamarind soaked in 1/2 cup water
Oil - 2 tbsp
Mustard seeds -1 tsp
Curry leaves - 1 sprig
Hing - 1/4 tsp
Coriander Leaves

For the masala (roast in oil and grind to smooth paste with little water)
Coriander Seeds - 1 tbsp
Channa dal -1 tbsp
Urad Dal - 1tsp
Curry Leaves - 1 sprig
Kashmiri Red chilies / Byadgi Chillies - 8 nos
Grated coconut - 2 tbsp
Oil - 1/2 tsp

How to make:
Heat oil in a pan add mustard seeds, hing, curry leaves once it sputters add tomatoes cook till they soften. 

Add bhindi, salt and saute until the sliminess goes off. Add tamarind paste, water half cup / tamraind soaked water and once it starts to boil add dal, water as required and bring it to full boil. 

Add the ground masala, adjust water as per required consistency and cook in simmer for 12 – 15 minutes. Sprinkle coriander and switch off the heat. 

Made millet idli, vada for breakfast and served with sambar and curry leaves chutney.


  1. I think coconut needs to be added before making the paste.That gives a lift and adds to the sambhar flavour . At the end it is usual to a spoonful of ghee or coconut oil to add to flavour. I love sambhar and araichuvitta sambhar much more!

  2. I have made this a couple of times and totally loved it... how much I would like to stretch my hands to get that platter with the sambar in it!

  3. Sambar looking yummy !My favourite .