This method of sambar is called as “Arachu vitta Sambar” in tamilnadu which is prepared generally for Idli/Dosa.As I stated earlier Samabr is prepared in many different styles and so South Indian can be even called as land of Sambar varieties. This sambar is prepared without adding onion & garlic.


Toor dal – 1/2 cup
Mixed vegetables (red pumpkin, carrot, radish, potato )-1 cup
Turmeric powder -1/4 tsp
Tomato -1
Sambar powder -2 to 3 tsp
Mustard -1/4 tsp
Ghee -1 tbsp
Salt as required
Tamarind -1 gooseberry sized

To fry and grind :
Fenugreek -less than 1/4 tsp
Coriander -1 tsp
Jeera -1 tsp
Dry Red chilli -3
Grated coconut -2 tbsp
Curry leaves -few
Oil -1 tsp


  1. Wash the dal and pressure cook with the chopped vegetables, tomato, turmeric powder and sambar powder.
  2. Wash and soak the tamarind and extract the pulp.
  3. Meanwhile heat oil in a pan, fry the ingredients to grind and make a fine paste using a blender.
  4. Once the pressure is down, transfer the paste to the cooked dal and add tamarind juice.
  5. Allow it to boil for about 5 minutes with adding salt.
  6. Finally add tempering : heat ghee and fry mustard, curry leaves and add to the prepared dal.

Arachu vitta sambar


  • Take care not to make the paste very fine.
  • Do not over boil after adding the grinded paste to pressure cooked dal, as all the ingredients added are fried and cooked already.
  • If you require, garnish with chopped coriander leaves.

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