Restaurant style arachuvitta sambar

Arachuvitta sambar is made with roasted and freshly ground coriander seeds, dry red chilly, fenugreek seeds, chana dal, grated coconut with the addition of asafoetida. This makes the sambar very thick and flavorful.  
Love Sambar ! Must try recipes 


Toor dal or masoor dal – 3/4 cup
Turmeric powder- 1/4 tsp
Salt to taste
Drumstick, cut lengthwise – 1 cup
Tomatoes, chopped – 2 medium
Onion – 1 no
Coriander leaves
Tamarind – gooseberry sized

For sambar masala/Roast and grind

Chana dal – 1/4 cup
Turmeric powder- 1/4 tsp
Dry red chillies – 6-8
Coriander seeds – 1 tbsp
Fenugreek seeds- 1 tsp
Asafoetida – a small piece
Grated coconut – 3 tbsp

Powder masala

Sambar powder- 1 tsp
Chilli powder – 1 tsp

For tempering

Mustard seeds – 1/2 tsp
Urad dal – 2 1/2 tsp
Dry red chilli – 1 no
Curry leaves few
Oil – 2 tbsp

Coriander leaves for garnishing


Pressure cook dal with turmeric powder and salt with 3 1/2 cups of water for 3 -4 whistles.

Cook drumsticks with a pinch of turmeric powder in some water. Remove from fire when it is soft.

Soak tamarind in 1/2 cup of water and keep aside.

Heat 1 tsp oil in a pan. Fry chana dal, coriander seeds, fenugreek seeds, dry red chillies and grated coconut 3-5 minutes in a low flame. Grind them with little water to a smooth paste.

Heat 2 tbsp oil in a pan and saute onions till they turn golden brown. Add tomato, ground paste, sambar powder, chilli powder with some water. Stir well. Add drumsticks, cooked toor dal and the tamarind extract. Add 2 to 21/2 cups of water and let it cook for 15 – 20 minutes on medium heat.

In another pan, heat oil. Splutter mustard seeds, urad dal, dry red chillies and curry leaves. Pour over the curry. Garnish with coriander leaves.

Serve with idli, dosa, vada, or white rice.

8 thoughts on “Restaurant style arachuvitta sambar”

  1. Asafoetida is an important ingredient of Sambar that imparts a distinctive flavor to it. Sambar with Idlis is something beyond delicious ! It is equally yummy with dosa and vada.


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