Aruchuvitta sambar; an Indian spiced lentil curry/sambar with fresh vegetables in a homemade spicy coconut masala; perfect with rice, dosa or idli!
WHAT IS SAMBAR:
South Indian meals, especially the ones from Tamilnadu are always remembered for their simplicity, yet super awesome taste; case in point, idlis, dosas, vadas etc.!!!!! Sambar is the quintessential gravy/lentil curry which everyone can relate to when you mention “south Indian cuisine”, especially to dunk super soft idlis, crsip dosas or mix with rice and enjoy!
In almost all cases, a simple pre-made homemade or store-bought “sambar masala powder” is what is used to flavor sambar, with or without added vegetables. This is easily available in any Indian store or make your own.
THEN WHAT IS “ARUCHUVITTA SAMBAR”?
‘Aruchuvitta” means "blended" or "ground" in Tamil, the official language of Tamilnadu (in southern India). What makes this sambar unique and different from the other regular ones using sambar powder is ‘coconut”!
Simple sambar spices like coriander seeds and methi/fenugreek seeds are roasted along with chana dal/split chickpea lentils, dried red chillies and coconut to make a smooth spicy paste. This is then added to cooked lentils (almost always toor dal/split yellow pigeon peas).
The key to a good sambar is not only the spice, but the amount of sourness added. We use tamarind (fresh or paste) to make it sour and tangy unlike north Indians who use either amchur (dried mango powder) or amla (gooseberry).
DO I NEED TO ADD VEGETABLES?
No, you can use just onions and make sambar. But, to make it more wholesome and healthy, many of us add chopped seasonal vegetables like moringa (drumsticks), green beans, potatoes, carrots, cauliflower etc. You can use any vegetable you have!
I have omitted the onions as I have added drumsticks. I have noticed that once you add onions along with drumsticks, all you smell is the onions and not the drumstick, whose smell I love! I have also made it a no onion-no garlic recipe which can be relished during any Indian religious day or festival!
Drumsticks/moringa are easily available in any Indian store, sometimes fresh or you can use frozen too! We have a huge drumstick tree in our backyard! They give out so many drumsticks that we end up distributing it to all neighbors, friends, family etc.!
FINAL TEMPERING/SEASONING:
Another important step to make a good and sumptuous tasting sambar is the final tempering or seasoning especially in ghee! If you are vegan, use oil for tempering. It has a simple seasoning of mustard seeds with curry leaves and hing/asafetida powder. Roast the curry leaves and hing for a few seconds in the ghee/oil after the seeds have spluttered and immediately add to piping hot aruchuvitta sambar!
A shower of freshly chopped coriander leaves and you are ready to dig into this south Indian delight! It is best served with idlis, dosas, and rice with an extra dollop of fresh, homemade ghee. Sometimes we enjoy it with the ever popular breakfast dish in Tamilnadu – Ven Pongal!
Do make this soon in your kitchen and enjoy a simple no onion-no garlic sambar with some idlis, dosas or vadas with your family!
Happy Cooking!
Similar south Indian curries you will relish:
Now, let's rustle up some south Indian lentil delight; Aruchuvitta Sambar!!!
Indian spiced lentil curry/sambar with fresh vegetables in a homemade spicy coconut masala; perfect with rice, dosa or idli!
Ingredients
- ½ cup toor dal/split pigeon peas
- OR
- 1 cup cooked dal
- 1 cup drumsticks (moringa; optional)
- ½ cup chopped green beans
- ½ cup diced carrots
- ½ cup cauliflower florets
- ½ tsp haldi/turmeric powder
- 1 tsp tamarind paste
- OR
- Small marble-sized tamarind, soaked in some water
- Salt to taste
- 2 teaspoons coconut oil (or any cooking oil)
- 2 tablespoons dhania/coriander seeds
- 1 tablespoon chana dal/chickpea lentils
- ¼ cup grated coconut (fresh or frozen)
- 3 to 4 dry red chillies
- 4 methi/fenugreek seeds
- ¼ teaspoon hing/asafetida powder
- 2 tablespoons ghee/clarified butter/coconut oil
- 1 teaspoon mustard seeds
- ¼ tsp hing/asafetida powder
- Few curry leaves
- Finely chopped cilantro/coriander leaves
Instructions
- If using uncooked lentils, wash and cook the lentils/toor dal in a pressure cooker or saucepan until soft and mushy. Mash and keep aside.
- Extract tamarind juice from the soaked tamarind; discard pulp.
- Heat oil in a small saucepan and once hot, add the coriander seeds, methi seeds, red chillies and chana dal. Take care not to burn the chillies.
- Fry on medium heat until the dal turns light golden. Stir in hing powder along with grated coconut and fry again for a few seconds.
- Remove from heat and let cool.
- Once cool, blend to make a fine paste. This is the aruchuvitta sambar masala paste with added coconut.
- Add the vegetables to a pressure pan or even a saucepan with water to just above the vegetables.
- If using pressure pan, cook for just one whistle. Boil just until cooked; do not overcook or they will blend in the sambar!
- In a deep saucepan, add the cooked and mashed dal along with the sambar paste. Mix well.
- Stir in the cooked vegetables (along with the water) and the required amount of additional water; the sambar should be neither thick nor thin.
- Add salt to taste and the tamarind extract or paste and give it a good mix.
- Increase heat to high and bring to a boil.
- Once it comes to a boil, reduce heat and simmer for about 5 minutes.
- Adjust the salt and tamarind to suit your taste.
- Heat ghee/oil in the same saucepan in which you fried the spices and once hot, add mustard seeds.
- As soon as the seeds stop spluttering, add curry leaves and hing. Mix and add this seasoning to the simmering sambar.
- Garnish with freshly chopped coriander leaves and serve hot, spicy, south Indian flavored Aruchuvitta Sambar with a dollop of ghee (optional, but heavenly!). Tastes perfect with rice, dosas (rice-lentil crepes), idlis (rice-lentil steamed cakes), vada etc.
- Enjoy and Happy Cooking!
Notes
Adjust the amount of tamarind and red chilies according to how sour or spicy you want the sambar.
You can add any seasonal vegetable like brinjal/aubergine/eggplant, radishes, potatoes, peas, pearl onions or shallots, okra/ladies finger etc. depending upon what you have in your fridge.
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Have fun cooking, eating and sharing!!!!
I've been craving some curry lately. Will give this recipe a shot. Thanks.
Absolutely Jason! You are going to love the simple south Indian flavors shining through the curry 🙂 Thank you so much 🙂
I enjoy eating curries especially ones good for dipping! So many flavors and I will take mine with the veggies. Thanks for sharing with Fiesta Friday.
Thanks a bunch 🙂 🙂 So excited to be part of Fiesta Friday!!!
sambar was awesome this is a perfect navaratri recipe
Thanks so much dear 🙂
Just need some hot idlis now...lovely share
Absolutely dear 🙂 Nothing like hot, hot idlis with this! Thanks so much Renu 🙂 🙂
Sambar looks absolutely delicious, we usually make it in a same way except flavourful sambar masala paste is totally new to me. Since long time I have been looking for a nice recipe of this to try. Thanks for sharing this.
Thanks so much Jolly 🙂 🙂 I do use sambar powder most of the time, but my husband loves this one made with freshly ground sambar masala paste using coconut! Do try this; you will love it too 🙂
I love that golden pot of Sambhar! Absolutely tempting ans such a gorgeous color, making me very hungry 🙂
Thanks a bunch dear 🙂 🙂
We always do sambar like this (I’m from Mysore) in our families. Nothing can beat the taste of freshly ground spices and coconut based masala for the sambar, right? We call this rubbi maadida huli 🙂 Your pictures are so good and tempting for anyone to try this.
Hey!! I am from Mysore too!! Absolutely!! Freshly ground sambar masala paste...nothing to beat that taste! Thanks so much dear 🙂 🙂
I always love to prepare this kind of sambar though it's time taking, ...and the highlight is the tempering with ghee...the aroma in the kitchen...Oh my gosh....Yummy share!!
Me too!! But it is worth it 🙂 Thanks so much dear 🙂 🙂
I love this ground masala sambar, long time I made it. Now you reminded me..
Thanks so much dear 🙂 Do make it and I am sure you will enjoy it 🙂
I love Sambhar and your Aruchuvita sambar looks so inviting and is making me drool. Love that color!
Thanks so much dear 🙂 🙂 Me too.. can have it with dosas, idlis, rice and even as such like soup!!!
this sambhar looks so tempting Vanitha, cant wait to have some idlis with this hot sambhar. I also make nice sambhar but whenever want to post on the blog and cook with measurements it turns out crap. 😛
Thanks a bunch dear 🙂 🙂 I love to soak my idlis in them, yumm! Do try this soon dear; nothing like homemade, freshly ground sambar masala paste!
My family does not like sambar much but i love it to the core..i can have it on its own like soup. Your coconut sambar sounds so flavorful Vanitha !
Thanks so much Poonam 🙂 🙂 I love to enjoy it like soup too!!
Love this version of sambar using coconut. Sambar looks so aromatic. Thanks for the recipe.
Thanks so much Pavani 🙂
I always love sambar prepared with freshly ground paste. I can feel the aroma and flavours of this sambar!!!! I am sure coconut oil and ghee would have added an extra to this sambar. I cant wait to try this recipe soon ??
Thanks so much dear 🙂 We too love the coconut sambar masala; divine and flavorful!
Love love sambar, and today I see one more variety of it. Simply flavorsome and healthy. Bookmarking this recipe.
Thanks so much dear 🙂 Me too!! Can just spoon it away just by itself like a soup!!!
Love this version of sambar too, the freshly ground paste definitely adds a little something to the sambar! Lovely share dear, it looks delicious 🙂 A bowl of this sambar and some rice, my lunch would be sorted 🙂
Thanks so much Freda 🙂 🙂 I know, freshly ground paste is incomparable to any powder!! Pairs perfectly with rice!
How I wish I had a bowl of that sambar right now Vanitha! I like the addition of coconut in it. Also the tempering in ghee sounds extra yummy!
Thanks so much Sandhya 🙂 Most of my temperings are mostly in ghee 😀 😀 I guess, some things we can indulge in right?
I always love to have sambar with a bit more tangy 😉
This simple no onion-no garlic sambar is a ow combo with idlis, dosas or vadas !!!
Me too!! I do add a bit more tamarind than many prefer.....thanks so much dear 🙂