Learn how to make this easy fool-proof Tambrahm style arachuvitta sambhar recipe in the Instant pot and on a stovetop. It's an aromatic and comforting vegan dish!
A South Indian delicacy!
What is Sambhar?
Sambhar or Sambar is a thick stew prepared with tamarind, veggies, and lentils. It's mainly prepared in the South of India and every region has a different version of the recipe.
However, I recently got to know that sambhar was actually discovered in Maharashtra (west of India).
According to this story, the dish was accidentally invented by the Maratha ruler Sambhaji, who added tamarind while making Dal Soup, when his head chef was away.
I was blown away with this story as this completely changed the way I viewed sambhar and the way I owned it in front of my non-South Indian friends.
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One main ingredient required to make sambhar is called Sambhar powder. We always make this spice powder at home. It's very easy!
Though we all follow the same recipe, when my mom/MIL/aunt makes it, it somehow tastes different and better. Whenever I get a chance, I request them to make a batch and send it over to me.
However, we use this sambhar powder not just to make sambhar. We add it in curries like Crispy Raw Banana/Plantain Fry Recipe, Potato Fry, and Kootu/Stews.
But yes, the recipe of sambhar is incomplete without this spice powder. For those who are unable to make it at home, do not fret. This is easily available in any Indian grocery store
.
There are many kinds of sambhar but the two main varieties are plain sambhar and arachuvitta sambhar. The only difference is that arachuvitta sambhar is prepared with freshly ground spiced coconut paste instead of sambhar powder.
The meaning of this Tamil word 'Arachuvitta' is ground masala. The true essence of this stew lies in the ground masala paste. That is what gives this sambhar its aromatic and lip-smacking flavor.
Sambar and Rasam are considered to be a TamBrahm specialty! Growing up, I used to have these every Sunday! It's also prepared on special occasions, family get-togethers, marriages, etc.
This is how our Sunday meals look like!
Difference between sambhar and rasam
The main difference is the texture. Sambar basically cooks the toor dal till it gets fully disintegrated. The sambhar texture is smooth and creamy due to the dal.
On the other hand, rasam is thin in consistency and lighter than the sambar. You can call it a flavorful and spicy broth.
Even the spices used in both these recipes are different. Plus coconut is used in sambhar and not in rasam.
Every house has its own recipe
It's about time I let this family recipe out of the bag and share it with the world!
This is no ordinary sambhar recipe, it has been in my family for generations and we still make it the same way.
For those who are wondering what a sambhar is, it's a lentil-based lentil stew that is cooked in tamarind broth.
You can add veggies to this sambhar recipe to make it more hearty and delicious. Although, there is no need to mix a variety of veggies as we do in Avial.
Why make this
- It's super easy and convenient to make sambhar in the Instant Pot without compromising the authentic taste
- The traditional sambhar is also prepared on the stovetop
- Every ingredient plays a key role in this dish
- Is vegan if not using ghee
- Can be made with a variety of veggies
- It's also very healthy
- Very aromatic and delicious
- It is comforting, flavorsome, and nourishing
Ingredients needed
Looks like too many ingredients but they all are essential.
It may look like a lot of ingredients, but they are essential in making sambar what it is! Avoid skipping any of these ingredients. Most of these ingredients can easily found in the pantry.
Tamarind - You can use fresh tamarind or tamarind pulp/paste. The quality of tamarind you use plays a significant role. The age of the tamarind determines the tanginess and the color of the sambhar.
Lentils - Traditional sambar recipe calls for toor dal. But you can also mix in some moong dal.
Veggies - Tomatoes, and eggplants are what I have used here. However, you can also add seasonal veggies like drumsticks, potatoes, okra, pumpkin, bell peppers, or even onions.
Spices and herbs - Coriander seeds, fenugreek seeds, cumin seeds, urad dal, chana dal, dried red chillies, asafoetida, cumin seeds, sambhar powder, turmeric powder, green chilly, and cilantro.
Coconut - Freshly grated coconut is always preferred. However, you can also use unsweetened desiccated coconut or shredded coconut.
Here's how to make it
This ground masala is the soul of this dish.
I am sharing two ways to make Arachuvitta sambhar. One is on the stovetop which is the traditional way and the other is the modern way which is in the Instant Pot.
But irrespective of whether you're making it on the Instant Pot or Stovetop, there are 2 steps that need to be done as part of the prep.
First, you will need tamarind juice.
- If you're using ready tamarind pulp/paste, then no prep is required. The quantity will depend upon the thickness and sourness of the tamarind paste. But if using fresh tamarind, soak a lemon-sized ball in warm water for 15 minutes.
- Extract the juice by pressing the tamarind between your fingers and strain the liquid in a sieve.
- Preserve the liquid and discard the tamarind.
And second, you will need to make the freshly ground masala which I have explained in steps 2, 3, and 4
- Soak toor dal in a bowl for 15 minutes. This step is only needed if you are cooking Sambhar in the Instant Pot.
- To prepare the arachuvitta masala, heat oil in a pan or the pot and once it's hot, roast urad dal, chana dal, coriander seeds, coconut, and dried red chilies on a medium flame.
- Be careful to not burn the ingredients. Once the coconut and chana dal turn light golden and releases an aroma, take it off the flame.
- Allow it to cool down and then transfer it to a Mixer Grinder.
- Add 3-4 tablespoons of water and blitz to make a smooth paste. Keep this paste aside for now.
Never going back to the stovetop version now!
I have stopped making it the traditional way ever since I discovered that sambhar tastes the same when made in the Instant pot minus the effort.
Instant Pot
- Turn on the Instant Pot in saute mode, add oil, and then add mustard seeds, cumin seeds, fenugreek seeds, asafoetida, and fry for 10 seconds.
- Then add the chopped tomatoes, eggplants, and slit green chilly. Saute till the veggies turn soft.
- Add the sambhar powder and soaked toor dal. Mix it all together.
- Now add the ground paste to the pot. Mix and saute for a minute.
- Next, add water along with salt. Turn off the Instant Pot and close the lid. Cook in manual/pressure mode for 8 minutes. Release pressure naturally.
- Then open the lid, garnish with chopped cilantro. Instant Pot Sambhar is done!
Stovetop
- Refer to the steps above to make the arachuvitta sambar masala. This step is the same irrespective of whether you are making it on the stovetop or Instant Pot.
- For lentils, there is no need to soak the toor dal before cooking it. Instead, just rinse them and boil/pressure cook toor dal
in water along with turmeric powder.
- Once it's done, mash them. It should not be runny but have a thick batter-like consistency. Keep it aside for now.
- Add water to a vessel. Then add the tamarind pulp or tamarind water along with salt, sambhar powder, asafoetida, turmeric powder, tomatoes, and eggplants.
- Bring to a boil on medium flame. Then add the freshly ground paste mix and continue to cook it for 7-8 more minutes on medium flame.
- The veggies will get cooked and the mixture will begin to froth and thicken. That is your cue to add the mashed toor dal to the vessel.
- Give it a good stir and take the vessel off the flame after 2 minutes. Do not cook it for long after adding the lentils. Garnish with chopped cilantro.
in water along with turmeric powder.
Additional step - If you want to give it a tadka or tempering, you may do so.
In a tadka pan, add oil or ghee if not vegan, and once it's hot temper mustard seeds. Once they crackle, add asafoetida along with curry leaves and pour the tadka over the sambhar.
This is the ultimate comfort food!
Serving Suggestions
There are many ways to serve this South Indian Arachuvitta sambhar. This is an ideal sambar for rice. Just mix in few ladles of sambhar with rice and enjoy sambhar rice along with some kootu, poriyal, or potato curry and appalam/papad!
In fact, the traditional way to serve it is - first add rice, pour ghee on top, add a spoonful of mashed lentils and then add a couple of ladles of sambhar over it. All this is then mixed together with hands and then eaten!
The other popular combo is Idli Sambhar or Vada Sambhar. Place some idlis/vadas on a plate and pour hot sambhar on top! Yum!
It also serves delicious with Ven Pongal all kinds of dosa/adai. I love to add a spoonful over curd rice too.
Top tips, recommendations, and suggestions
Instead of roasting the spices in a pan, you can also sun dry them until crisp and then grind them. If you grind the spice mix without water, in a dry form, you can store the leftovers in the fridge.
Feel free to add or skip any veggies based on availability and preference. However, the most common veggies in sambhar are eggplants, radish, onions/shallots, pumpkin, radish, drumsticks, and okra.
Adjust the amount of water depending on the quantity and consistency you want. You can also use mild vegetable stock instead.
Since this is a vegan recipe, I have not used ghee. But if you are not vegan, make this sambar in ghee. It tastes great.
You can follow this sambhar recipe without adding the ground coconut paste. It will just be regular sambar. Skip the asafoetida to make it gluten-free.
For lentils, you can use toor dal or moong dal. You can also use a mix of both. If needed, add little jaggery or sugar to balance the flavors.
Many arachuvitta sambhar recipes don't call for adding sambhar powder, but I like to it. It gives the sambar more flavor. You can also use rasam powder in its place.
Remember, Sambhar thickens upon cooling. You can dilute it by adding warm water. If it is too thin, prepare a slurry using rice flour and add it. This will help thicken the sambhar if needed.
You can also follow this Beetroot Rasam Rice recipe and make Sambhar Rice in the Instant Pot.
How to store leftovers?
Leftover Sambhar stays well in the fridge for a week. You can also freeze it for up to 2 months. Just thaw and reheat before serving.
I always feel arachuvitta sambhar tastes even better the next day because it has got enough time to absorb all the flavors by then.
More South Indian recipes
- Kale Adai | Kale & Lentil Savory Pancakes
- Lentil & Rice Noodles | Paruppu Sevai
- South Indian Medu Wada | Lentil Fritters
- South Indian Spinach & Lentils Keerai | Kootu | Curry
- Instant Pot Lemon Rice
- Puli Aval
- Chettinad Chickpeas Curry
You can also check out the South Indian category page for more recipe ideas.
Sambar and rice with potato curry - best combo!
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Arachuvitta Sambhar - Instant Pot and Stovetop Versions
Equipment
Ingredients
To prepare tamarind paste/water
- 2 tbsp tamarind concentrate or 1 lemon sized tamarind
To prepare the ground paste
- 2 tbsp urad dal
- 2 tbsp chana dal
- 1 tbsp coriander seeds
- 3/4 cup grated coconut
- 1-2 dried red chillies
To prep the dal for Instant Pot cooking
- 3/4 cup tur dal
Sambhar ingredients
- 1 tbsp cooking oil or ghee
- 1/2 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp asafoetida
- 2 tomatoes
- 2 eggplants
- 1 green chilly
- 1-2 tbsp sambhar powder
- 1 tsp turmeric powder
- 4-5 cups water or vegetable stock
- salt
- 2-3 tbsp chopped cilantro
Tempering
- 2 tsp cooking oil
- 1 tsp mustard seeds
- 1/4 asafoetida
- 4-5 curry leaves optional
Instructions
To prepare tamarind paste/water
- If you're using ready tamarind pulp/paste, then no prep is required. The quantity will depend upon the thickness and sourness of the tamarind paste. But if using fresh tamarind, soak a lemon-sized ball in warm water for 15 minutes.
- Extract the juice by pressing the tamarind between your fingers and strain the liquid in a sieve.
- Preserve the liquid and discard the tamarind.
To prepare the ground paste
- Heat oil in a pan or the pot and once it's hot, roast urad dal, chana dal, coriander seeds, coconut, and dried red chilies on a medium flame.
- Be careful to not burn the ingredients. Once the coconut and chana dal turn light golden and releases an aroma, take it off the flame.
- Allow it to cool down and then transfer it to a Mixer Grinder.
- Add 3-4 tablespoons of water and blitz to make a smooth paste. Keep this paste aside for now.
To prep the dal for Instant Pot cooking
- Soak toor dal in a bowl for 15 minutes. This step is only needed if you are cooking Sambhar in the Instant Pot.
Instant Pot
- Turn on the Instant Pot in saute mode, add oil, and then add mustard seeds, cumin seeds, fenugreek seeds, asafoetida, and fry for 10 seconds.
- Then add the chopped tomatoes, eggplants, and slit green chilly. Saute till the veggies turn soft.
- Add the sambhar powder, turmeric powder and soaked toor dal. Mix it all together.
- Now add the ground paste to the pot. Mix and saute for a minute.
- Next, add water along with salt. Mix and hit cancel. Then close the lid. Cook in manual/pressure mode for 8 minutes. Release pressure naturally.
- Then open the lid, garnish with chopped cilantro.
Stovetop
- Refer to the steps above to make the arachuvitta sambar masala. This step is the same irrespective of whether you are making it on the stovetop or Instant Pot.
- For lentils, there is no need to soak the toor dal before cooking it. Instead, just rinse them and boil/pressure cook toor dal in water along with turmeric powder.
- Once it's done, mash them. It should not be runny but have a thick batter-like consistency. Keep it aside for now.
- Add water to a vessel. Then add the tamarind pulp or tamarind water along with salt, sambhar powder, asafoetida, turmeric powder, tomatoes, and eggplants.
- Bring to a boil on medium flame. Then add the freshly ground paste mix and continue to cook it for 7-8 more minutes on medium flame.
- The veggies will get cooked and the mixture will begin to froth and thicken. That is your cue to add the mashed toor dal to the vessel.
- Give it a good stir and take the vessel off the flame after 2 minutes. Do not cook it for long after adding the lentils. Garnish with chopped cilantro.
Tempering
- In a tadka pan, add oil or ghee if not vegan, and once it's hot temper mustard seeds. Once they crackle, add asafoetida along with curry leaves and pour the tadka over the sambhar.
- If making sambhar on a stovetop, add the fenugreek seeds in the tempering.
Notes
Nutrition
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Using the Instant pot to make this dish infuses so much flavor with the ground paste.
It totally does! Thank you
This recipe has so many super flavorful herbs and spices that is must be amazing! It looks so warm and comforting - a perfect dish for a chilly day!
yes, indeed! Thank you
It looks so delicious and healthy! I love sambhar because it contains a lot of spices.
Yes, its food for the soul 🙂
This Arachuvitta Sambhar looks absolutely amazing! I love all those flavors and how you have included instructions for both the instant pot and the stovetop.
Thank you.
Ooh love trying new Indian dishes for dinner. Wish I could dig into this right now! There are some new spices I've never heard of - this will be fun to try!
Do try..its simple to make. 🙂
So flavorful and aromatic. Had to make a few substitutions for what I have on hand but still totally delicious!
Glad to know that. Thank you.
What a beautiful, flavoursome dish and such a nice backstory too! I enjoyed reading this post, thank you!
Thank you so much
Can't wait to try this, the colours are amazing and I am sure the aroma will be too!
Oh yes it is! Thank you.
This dish looks phenomenal! I've never heard of sambhar before, so it was also really cool to learn a little bit about the history of the dish. Can't wait to give it a try, I think I'll go with the instant pot method!
Do give it a try! Its delicious
I can’t wait to try this recipe! It looks so delicious and very tasty! Definitely making this soon!
Great! Thank you.