Arachavitta sambar powder

Arachavitta sambar powder

Arachavitta sambar

Arachavitta sambar or Araithavitta sambar means sambar prepared by roasting and grinding , aracha means to grind in Tamil .

This deilcious sambar has its unique iconic place in Tamil cuisine and it is considered as a speciality when it comes to serving special funtions like marriages or any fetsivals .

Basic roasting and grinding of ingredients will be the same but vegetables can be changed to prepare a a variety of aracha vitta sambar . So everytime we can use different vegetables to prepare this delcious finger licking sambar .

However sometimes due to lack of time or other reasons when we are craving for the exact taste of arachavitta sambar but unable to roast and grind and prepare the smabr from scratch, this sambar podi will come handy . It is also very useful to garnish several stri fries and curries in Tamil cuisine .

A tsp of this podi added to rasam just before removing from gas will elevate the rasam taste too .

This is a very helpful recipe to prepare sambar powder esp with arachavitta sambar ready powder .

Usually for the traditional recipe we roast ingredients and grind to a paste with grated coconut or roasted coconut .

However to prepare the sambar this way everytime can be cumbersome esp when you need to prepare in small quantities. Working women who are in a rush will find this powder handy in kitchen to not only prepare a delicious sambar which has almost the exact taste of a ground sambar but also the fact that coconut is not added to the powder makes it extra useful for those skipping coconut in their diet for any reason .

Those who want the authentic taste can add roasted coconut to the sambar separately. This powder can be added separately to the cooked vegetables with the cooked dal or as an extra flavouring agent to any prepared sambar with regular sambar powder .

So this is more like a taste enhancer powder . Added extra boon is the use on flavouring many poriyals as a garnishing powder . A dash of this in rasam also makes it more delicious.

Ingredients

1 tsp coconut oil.

1 tbsp chana dal

3 tbsp coriander seeds

1/2 tsp pepper

1/4 tsp fenugreek seeds

10 -12 red chilies or as preferred

Handful of curry leaves

Method

• First add a small tsp of coconut oil in a heated pan , roast the chana dal , coriander seeds , pepper , fenugreek seeds .

• Roast till aromatic and col changes lightly without burning .

• Transfer to a plate to cool .

• Add a drop of coconut oil in the same pan , roast red chilies till they seem crisp .

• Transfer to the plate .

• Next roast curry leaves till crisp .

• Now cool all ingredients and grind to a fine powder .cover and store when cool , add in recipes as needed .

• As we have added coconut oil , do not make a bigger batch . For large quantities, skip oil and dry roast as above .

• This will keep for longer .

• Apart from using this powder to prepare arachavitta sambar , you can also add to many curries and dry poriyals .

• To add to a sambar , boil vegetables in Tamrind water with salt , asafoetida powder , turmeric powder , curry leaves , add this prepared powder to cooked dal , mix well , add to the cooked vegetables and Tamrind mixture .

• Allow a gentle boil .

• Add roasted coconut if desired . Garnish with chopped coriander leaves.

Watch my youtube video to see the procedure and how to prepare a sambar using this powder .

Arachavitta sambar with freshly roasted ingredients .