How to make Arachu Vitta Sambar
Prep Time : 15 mins
Recipe Category: Sambar-Side Dish
Recipe Cuisine: South Indian-Tamil Brahmin
Tur dal – 1/3 measuring cup or 4 ½ tbsp
Tamarind – small gooseberry sized ball
Onion – 1 (optional)
Radish (any variety)- 2-3
Fry and grind
Coriander seeds (malli vithai) – 1 tbsp flat
Bengal gram dal (channa dal/kadalai paruppu) – 1 ½ tsp
Red chillies – 3-4
Grated coconut -2 tbsp
Raw rice -1/4 tsp
For the seasoning
Oil – 2 tsp
Mustard seeds– ¼ tsp
Fenugreek seeds (vendhayam) – ¼ tsp
Asafoetida/hing – a pinch
Curry leaves – 2 sprigs
Coriander Leaves -2 tbsp finely chopped
Soak tamarind in hot water for 15 minutes and extract its juice. Discard the pulp.
Heat a tsp of oil and fry coriander seeds, bengal gram dal, red chillies and raw rice. Fry on medium heat until dal turns golden brown. Add grated coconut in the end. After adding coconut, switch off the flame. Saute the coconut in the heat of the pan itself. Leave it to cool and then grind it to a smooth paste. This is the arachu vitta sambar masala.
Wash radish, peel the skin and cut it into round shapes. Cook radish also along with tur dal keeping it in a small vessel along with dal as shown in the picture above.
Heat 2 tsp of oil in a pan or kadai, add mustard, when it splutters, add fenugreek, hing and curry leaves.
Then add 1 1/2 cups (approximately) of tamarind extract, turmeric powder, salt and boil until the raw flavor of the tamarind goes.
Garnish with coriander leaves and serve with rice or idli or dosa or ven pongal.
Greens like drumstick leaves, ponnaganni leaves, vendhaya keerai can also be used to prepare sambar. Check out vendhaya keerai sambar.
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Padu Sambar is comfortable food for us. Urs look so colorful and delicious dear.
Just love these sort of sambhar,yummy!
Nice meal to hog for 🙂 Good presentation.
Delicious sambar with radish…never added this before but a nice idea….
I make it the same way… yummy!!!!
Nothing can beat this arachu vitta sambar. Very nice recipe and beautiful pictures.
wow my fav one.but i add a little bit of sambhar powder to it.That platter looks nice.
But my mom does it in a different way.
will try out this
Nice space here !
Loved how to cook rice in pressure cooker 😀 , hope u were there 3 years back when I was alone in US and really had to ask these questions to my mom 🙁
Thank you buddies for the wonderful comments.
Wonderful authenticate Sambhar, looks excellent!
One of my fav sambar..love the flavor of radish in sambar especially..first time here..
WE LUV UR RECIPE. THANKS FOR YUMMY SAMBAR DESPITE UR BUSY SCHEDULE AUNTY.
i did this today it comes very nice and yummy .
its very nice recipe.. post some more varieties on all dishes…
I love this sambar.
looking for wat to do with the lone radish in my friz..this looks tempting…gonna try it..thanx
Padu ma.. Excellent ma…Uppily Kailash 🙂
Hi…so this is a sambar without adding the sambar podi?
Hello padhu.. Is it ok to discard the raw rice while preparing the sambar paste?
Raw rice is used for thickening the sambar. I have added only 1/4 tsp. If you do not prefer, you can omit it.
This sambar is associated with a lot of childhood memories. Thanks for the recipe. I make it atleast once in a week now.
🙂 I am gonna a try this today:)
tried this and it came out very well…thanks for d recipe….
Simple and easy method..good gone.tried and it came well
I tried this. superb taste. thanks a lot
priya ravi kumar
My mom in law does same but she uses coriander seeds and Bengal gram in 1:3 ratio. It also comes out very well
I tried n it came out well, also added some boiled groundnuts it was nice… Thanks for the simple recipe.
it tastes excellent thank u padhu
Arthi Ganapathi Subramanian
Padhu, the dishes are so tempting and anyone would wish to have it right away 🙂
Thanks Padhu. My wife makes this dish so well. But she has gone overseas and I am trying out some of your recipes. Our 11 year old son seems to enjoy it. Saves me a lot of time and effort as well.
My wife cooks very well and I enjoy her Arachuvitta sambar. Now she has gone abroad (to India for a break) and I am using some of your quick cook recipes. Today being Sunday, I am trying our this. thanks
Before i dont know After i read ur blog i understand how tocook rice dal sametime in the pressure cookr. Thanjs to post tge picture.
Don't know why my grinding part became dark because of which complete Sambar turned out to be black. Looks like inappropriate ratio of ingredient caused blackening.
Before trying Radish Sambar this way I cooked it way Steps mentioned for Murungakkai Sambar and it turned out to be very nice. But Grinding part blackened my Sambar.
JK – the ratio mentioned is correct as I prepare this sambar frequently. I assume that you have over fried the ingredients which might be the reason. There is hardly anything for the sambar to turn black.
Amazing receipe! Thanks a lot! Keep
wow..amazing..thanks a lot…
Came out superb..!!! Thanks…PRAVEEN RAO PUNE
Really good recipe☺
Hi.. I prepared sambar last night referring to ur recipe n it was a hit. Thank u so much.. Lots of love
Really nice recipient. I tried today it came well. Thanks for the wonderful recipient
Hello Madam, I am a TamBrahm living in Tokyo away from my wife & family. I chanced upon your site some months back, and since then your recipes have been my live saver. Your instructions are so simple, even a child (or a 40+ forced bachelor like me) can follow it. Example, you've even explained how to cook tuar dal and mullangi in the same vessel 🙂 🙂 May God bless you and your family. By the way, following your recipe, the araichuvitta sambar came out very nice 🙂
Thanks madam, for the wonderful dishes.. nowadays I just get into your blog and look for the various dishes… everything comes out well…thanks
is that ok to avoid coconut?
You can avoid coconut if you do not prefer.
Hi Padhu, it's a flawless recipe that my whole family loves, thanks for sharing.
Can you give the measurements for making it for 50 ppl please, thanks.
This sambar easily serves 5. So you can multiply the ingredients accordingly. I have written 4 as some might need more sambar. If you are going to make other dishes like rasam etc, you can reduce the quantity.
Sure Padhu, thank you.
it is an easy recipe. I need a clarification. Why you have suggested raddish in this sambar? It generally has a pungent taste. Will it tastes better with some other vegetable?
You can make this sambar with any vegetables or even mixed vegetables (mix of carrot, beans, potato, brinjal, broad beans). The method to follow is the same. Radish arachu vitta sambar tastes good and does not have a pungent taste.
In many of the traditional iyer homes sambhar means one and only "Arachu vitta Sambhar". Preparing it in the traditional style is an art. The mixing of tamarind, vegetables and the grinded paste (the ingredients for grinding should be carefully roasted and at the right proportion and grinded not too much nice (it should be a little coarse). Sundays never get over without "Arachuvitta Sambhar" with potatoes fried and appalam (preverably pappadam) in iyer homes in Tamil nadu.
Is it ok if I cook radish along with tamarind water and not pressure cook it with dal??
Hi padhu, Thank you so much for your authentic tamil recipes. My family moved out of the deep south two generations ago (with jobs in the Indian Railways etc) and adapted to north indian cuisine. I love the taste of authentic south indian recipes and am able to make it for my family here in the USA with help your wonderful website. Lots of love and keep going with the wonderful work!