Arachuvitta sambar recipe, Kadamba sambar

Arachuvitta sambar/ Kadamba sambar/ Brahmin style sambar is a delicious and aromatic sambar prepared using freshly ground masala paste which is usually prepared at our home during pongal as this recipe is free from onion and garlic. This flavorful sambar holds grinding of a simple paste containing channa, dal, urad dal, cumin seeds, dried red chilli, coriander seeds and coconut which is the actual key behind its taste. Arachuvitta sambar can be prepared using onions too but the taste will differ a bit and other veggies can also be used in the making but my mom usually makes this sambar with green peas only as it is my family tradition. This recipe does not involve the usage of sambar powder or chilli powder and all the spiciness and flavors come from the ground masala paste. So if you are looking for different sambar recipe with more flavors and distinct taste you can try making this. So lets get to the making!

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Ingredients

Toor dal – ¼ cup
Tomato – 1
Green peas – ½ cup
Cumin seeds – ¼ tsp
Turmeric powder – ¼ tsp
Salt – to taste
Tamarind – small gooseberry size
Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves a spring
Hing – a pinch

Ingredients To grind

Channa dal – 1 tsp
Urad dal – 1 tsp
Cumin seeds – ¼ tsp
Dried red chilli – 2
Peppercorn- ¼ tsp
Coriander seeds – 1 tsp
Grated coconut – 1 tbsp
Oil – 1 tsp

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How to make Arachuvitta sambar with step by step images

Soak tamarind in 1 cup water and extract tamarind juice.
Heat 1 tsp oil in a pan add channa dal, urad dal, peppercorn, coriander seeds, cumin seeds, dried red chilli and grated coconut. Roast until aromatic and golden brown. When done allow it to cool down.
Now transfer the cooled mixture to a blender and grind it into paste adding little water.
Wash and soak toor dal in water for 10- 15 minutes. Now in a pressure cooker add soaked toor dal along with water, cumin seeds, tomato, turmeric powder and salt. Pressure cook for 3 to 4 whistles. When the pressure has subsided open the cooker and mash dal.
Now add tamarind juice and green peas in it. Mix well and allow the mixture to boil well so that peas gets cooked.
When peas looks cooked add the freshly ground mixture and mix well. Allow it to boil for 2 to 3 minutes. When everything looks combined put off the flame.
Now heat oil in a small pan add mustard seeds, after it splutters add curry leaves and hing. Now pour this mixture over sambar and mix well. Serve it hot with rice!