Patti’s Arachuvitta Sambar

This authentic and traditional Tamil Brahmin-style sambar recipe is filled with rich flavors and different textures. Arachuvitta in Tamil means “Freshly Ground” —this sambar is made fresh without the use of traditional sambar powder. This has been a staple dish throughout my life. My weekends are usually filled with warm buttery idlis (rice cakes) in a bowl filled with Archuvitta Sambar. This sambar also goes very well with basmati rice. You can taste all the aromatic flavors, subtly of the fresh coconut, and the lentils. This may not be the simplest recipe but it’s worth all the effort!

Serving Size: 6

Ingredients:

• 2 daikon radishes

• 2 chayote

• 1/2 eggplant

• 3 tomatoes

• 1/4 onion

• ~ 1 1/2 cup tuvar dal (yellow split pigeon pea)

• 1 1/2 tbsp. urad dal (split & skinned black gram)

• 1/3 cup coriander seeds

• 2 tbsp. of tamarind

• 3/4 cup grated coconut

• 3 tbsp. cumin

• 13 red dried chilis

• 22-24 curry leaves

• 1/4 tbsp. of hing (asafoetida)

• ~ 6 1/2 cups of water

• 1 1/2 tbsp. turmeric powder

• ~ 1 1/2 tbsp. of salt (to taste)

• ~ 1/2 cup of oil

• 2 tbsp. ghee

• 1/2 tbsp. mustard seeds

• cilantro for garnish

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Steps:

Lentils:

1. Start by peeling and slicing two daikon radishes and two chayote.

2. Add 1 1/4 cup of tuvar dal, vegetables (you may also add green beans or drumstick if you like), 3 whole tomatoes (unpeeled), 1 tbsp. of salt, 1 tbsp. of turmeric powder to a pressure cooker.

3. Allow the lentils and vegetables to cook for 30-35 mins. over high heat.

Freshly Ground Paste:

1. Soak 2 tbsp. of tamarind in 2/3 cup of water for 20-30 mins.

2. In a small pan, add 2 tbsp. of oil over medium heat. Then, add 1 1/2 tbsp. of tuvar dal, 1 1/2 tbsp. of urad daal, 1/3 cup of coriander seeds, 2 tbsp. of cumin, 10 red dried chilis, 3/4 cup of grated coconut, 12-14 curry leaves, and 1/4 tbsp. of hing.

3. Saute spices for 3-4 mins and allow to cool.

4. Grind the spice mixture with a 1/4 cup of water.

Additional Vegetables:

1. Add 2 1/2 tbsp. of oil to a large pot over medium heat.

2. Add less than a quarter of an onion and half an eggplant diced. (you may also use pearl onions)

3. Saute the vegetables and add 1/2 tbsp. of salt and turmeric powder and 2 tbsp. of water and saute for 5 minutes.

4. Now add the freshly grounded paste and saute for 5-7 mins.

Stew:

1. Remove the tomatoes from the lentil mix. Peel and smash the tomatoes and set them aside.

2. Drain the tamarind from the water and add the water to the large pot.

3. Add the mashed tomatoes and the rest of the lentil mixture to the large pot.

4. Add 1 1/2 cup of water and 1 tbsp. of salt. and allow it to boil. (salt to taste)

Tadka:

1. In a small pot, add 2 tbsp of ghee and 2 tbsp of oil over low-medium heat. Add 1/2 tbsp. mustard seeds and 1 tbsp. cumin. Allow it to pop and sizzle.

2. Add 10 curry leaves and 3 red dried chilis halved and saute for 2 mins.

3. Add this buttery spiced mixture to the large pot of sambar and cover with a lid and turn off the heat.

4. Garnish with cilantro and it’s ready to serve!