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: Beet Greens Ambat Pulikoddel Rajma Sambar
Now, let’s rustle up some south Indian lentil delight; Aruchuvitta Sambar!!!
PIN or SHARE for later: Cook Time: 30 minutes
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 FOR SAMBAR MASALA PASTE: 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 FOR TEMPERING/SEASONING: 2 tablespoons ghee/clarified butter/coconut oil 1 teaspoon mustard seeds ¼ tsp hing/asafetida powder Few curry leaves FOR GARNISHING: Finely chopped cilantro/coriander leaves
Instructions Notes 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. I am sharing this with: Jagruti’s My Legume Love Affair MLLA #121 Susan’s page here and Lisa’s Page here. Angie’s #FiestaFriday co-hosts this week are Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes If you like my posts and recipes; don’t forget to follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!!
