Arachuvitta Potato sambar Recipe

Arachuvitta sambar is a conventional Tamil-fashion sambar made with freshly ground spices and coconut. Adding potatoes makes it hearty and comforting, best with rice or idli/dosa.


Elements:

For the Sambar:


2 medium potatoes (peeled & cubed)


Half cup toor dal (pigeon peas)


1 small marble-sized tamarind (soaked in heat water)


1/4 teaspoon turmeric powder


Salt to flavor


Water as wished


For Grinding:


1 tablespoon chana dal


1 tablespoon coriander seeds


Three–four dried purple chilies


1 tablespoon grated coconut (sparkling or frozen)


Half of teaspoon oil


For Tempering:


1 teaspoon mustard seeds


1/2 teaspoon urad dal


A pinch of hing (asafoetida)


Few curry leaves


1 teaspoon oil or ghee


Instructions:

Cook Dal: strain cook toor dal with turmeric until soft. Mash and set apart.


Boil Potatoes: In a pot, boil cubed potatoes till simply soft.


Make Spice Paste: In a pan, warmth half tsp oil. Roast chana dal, coriander seeds, and red chilies till golden. Upload coconut and roast in brief. Cool and grind to a clean paste with little water.


Tamarind Water: Extract juice from soaked tamarind and add it to the cooked potatoes. Boil for five minutes.


Add Paste & Dal: add the ground paste and mashed dal to the pot. Add salt and simmer everything together for five–7 minutes until nicely combined.


Tempering: heat oil/ghee, splutter mustard seeds, urad dal, hing, and curry leaves. Pour over the sambar.


Serving concept:

Serve warm with steamed rice, papad, or a dollop of ghee. It also is going fantastic with dosa or pongal.


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Balasahana Suresh

28/07/2025 11:04 AM