Arachuvitta Sambar/Masala sambar/Mixed vegetable sambar

Written by: 7aumsuvai
Arachuvitta sambar or masala sambar, is a popular dish in South Indian especially Tamilnadu, where it is usually served with white rice and ghee, Kootu, poriyal and appalam,sometimes with idli and dosai. Fresh masala is prepared and ground with coconuts, which adds an unique flavor to the sambar.

  • 1/2 cup – Split red gram (Thuvaram paruppu/toor dhal)
  • 2 cups – Mixed vegetables (Carrot,beans,potato,drumsticks)
  • 10 no’s  – Sambar onion (small onion)
  • 1 big – Tomato
  • 1 no – Garlic (chopped)
  • 1/4 tsp – Turmeric powder
  • 2 tsp – Red chili powder
  • 1 no – Tamarind ( gooseberry size)
  • 1 stalk – coriander leaves
  • 1 small piece – Jaggery (optional)
  • Salt to taste
  • 1 tsp – Ghee
  • 1 tbsp – Oil
  • 1/2 tsp – Mustard seeds(kaduku)
  • 1/2 tsp – Split black gram/urad dal/ulunthu
  • 1/2 tsp – cumin seeds(seeragam)
  • 2 pinch – Fenugreek seeds (venthayam)
  • 1 pinch – Asafoetida
  • 5 no – Curry leaves
For grinding:
  • 1/4 cup – coconut
  • 2 no’s – Dry red chili (as per taste)
  • 1 tbsp – Coriander seeds (malli/dhania)
  • 1 tsp – Split black gram (ulunthu/urad dhal)
  • 1/2 tsp – Bengal gram (kadalai paruppu/channa dal)
Preparation method:
  1. Heat little oil in a pan,fry all the items given for grinding except coconut until golden brown. Allow them to cool and grind it along with coconut. Keep it aside.
  2. Pressure cook Red gram (Thuvaram paruppu),garlic,pinch turmeric,water and ghee for up to 5 or 6 whistles(depends upon the paruppu/dhal).Keep it aside.
  3. Soak tamarind in warm water and squeeze off the pulp.
  4. Heat oil in a pan, Add onion, mixed vegetables and little salt,saute for 2 to 3 minutes. Add tomato, continue to saute until they are mushy and then add turmeric, red chili powder and fry until raw smell goes.
  5. Add required water; cover and cook for 5 minutes or until the veggies are cooked.Then add cooked red gram(paruppu/dhal) along with tamarind juice cover and cook for 5 to 10 minutes.
  6. Finally add coconut masala paste and a piece of jaggery and cook till you reach the desired consistency.
  7. Heat oil in a pan,splutter mustard,urad dal,cumin,fenugreek,asafoetida and curry leaves.Garnish with coriander leaves and serve hot with white rice, idly or dosa.

  • I have used carrot, beans,potato,drumsticks in this sambar. You can use your own choice like pumpkin, brinjal etc.
  • You can make Arachuvitta sambar powder and store it in airtight container for future use. Otherwise make fresh every time you make sambar.
  • You may skip the jaggery in this recipe. But I always add jaggery in my sambar as it will balance the flavor of tamarind.

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