Araithu Vitta Sambar Recipe, Arachuvitta Sambar Recipe

Recipe for araithu vitta sambar. Sambar recipe made with home ground masala paste with coconut. Excellent for idli and dosa. With step by step pictures.

This is a staple sambar in many of the households down south. This is a very simple sambar made with a ground spice paste. “Araithu” means to grind. Here is how to do Araithu vitta sambar recipe.

For the Sambar Masala First we need to make a Sambar Masala. Let the smell of fragrant roasted spices waft your kitchen.

Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden.

Add in the fresh coconut and roast for a few seconds. No need to brown the coconut.

Remove and set aside on a plate to cool. Grind the fried masala ingredients to a slightly coarse powder. Set aside.

Cook the dal Take a pressure cooker and add in the cleaned and washed toor dal. Add 2 cups of water. Cook for 4 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside.

Making the sambar Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds (வெந்தயம்) and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (Indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.

Soak the tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the pulp. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.

Add in the cooked dal and simmer for a minute.

Add in the coriander leaves and remove from heat.

Serve hot with brown rice idli or vendhaya dosa.

For the sambar masala

• 1 tablespoon chana dal
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon cumin seeds
• 4 - 5 red chillies, dried (preferably gundu variety)
• 1 teaspoon coriander seeds
• 2 tablespoon fresh shredded coconut

For the sambar

• 1/3 cup toor dal
• 2 teaspoon sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 - 3 fenugreek seeds
• 1 sprig curry leaves
• a pinch of asafoetida (hing)
• 15 small onions (Indian shallots)
• 1 tomato, chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt
• gooseberry size tamarind
• 1/4 teaspoon jaggery
• 2 - 3 sprigs coriander leaves, chopped

1. Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden. Add in the coconut and saute for a few seconds. Grind the roasted ingredients to a powder. Set aside.
2. Pressure cook the toor dal with 2 cups of water. Set aside.
3. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.
4. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.
5. Add in the cooked dal and simmer for a minute.
6. Add in the coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

For the sambar masala

• 1 tablespoon chana dal
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon cumin seeds
• 4 - 5 red chillies, dried (preferably gundu variety)
• 1 teaspoon coriander seeds
• 2 tablespoon fresh shredded coconut

For the sambar

• 1/3 cup toor dal
• 2 teaspoon sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 - 3 fenugreek seeds
• 1 sprig curry leaves
• a pinch of asafoetida (hing)
• 15 small onions (Indian shallots)
• 1 tomato, chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt
• gooseberry size tamarind
• 1/4 teaspoon jaggery
• 2 - 3 sprigs coriander leaves, chopped

1. Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden. Add in the coconut and saute for a few seconds. Grind the roasted ingredients to a powder. Set aside.
2. Pressure cook the toor dal with 2 cups of water. Set aside.
3. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.
4. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.
5. Add in the cooked dal and simmer for a minute.
6. Add in the coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/araithu-vitta-sambar-recipe/

Recipe for spicy Madurai Potato Masala, Kizhangu Pottlam with step by step pictures.

I first came across this dish in Rakesh Raghunathan’s Sutralam Suvaikalam show. He is one of my favorites. First time in the Madurai Nei mittai kadai episode and for the second time recently in the Nagapattinam halwa kadai episode. The small little packets of spicy potatoes packed in Mandharai leaves are sold during lunch. Its also interesting that sweet shops sell these spicy potatoes. Its said that working people just pack a box of rice from home and buy a pack of these potatoes and have it with rice for lunch. Here is my take on the kizhangu pottlam’s.

Cook Potatoes Wash and clean the potatoes and set aside. Cut the potatoes into two and steam the potatoes with 3 cups of water in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes into big chunks. Set aside.

For the Masala

Heat oil in a pan (be generous with the oil), add in the mustard seeds, cumin seeds and fennel seeds. Let the mustard seeds splutter. Fennel seeds adds a nice flavor to this dish. Add in the roughly chopped garlic, curry leaves, mint leaves, coriander leaves and chopped green chillies. Fry for a minute.

Add in the onions. You may use Indian shallots (chinna vengayam) for an added taste. Add in the salt, asafoetida, red chilli powder and turmeric powder. Saute till the onions are nice and brown.

Add in the besan (kadala maavu) and fry for a few seconds. Add in half a cup of water to the mixture.

Add in the cooked potatoes and slightly mash with the back of the spoon. Roast on the pan for five minutes.

Serve hot with rice and rasam or curd rice.

• 4 medium sized potatoes, boiled, peeled and diced
• 3 tablespoon vegetable oil / sunflower oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 4 cloves garlic, chopped
• 1 sprig curry leaves, chopped
• 2 sprig mint leaves, chopped
• 2 sprig coriander leaves, chopped
• 2 green chillies, chopped
• 2 onions, chopped ( 1/2 cup )
• 3/4 teaspoon salt
• 1/4 teaspoon asafoetida
• 1/2 teaspoon red chilli powder (Add more for a spicy potato masala)
• 1/2 teaspoon turmeric powder
• 2 tablespoon besan (kadala maavu)

1. Heat oil in a pan (be generous with the oil), add in the mustard seeds, cumin seeds and fennel seeds. Add in the roughly chopped garlic, curry leaves, mint leaves, coriander leaves and chopped green chillies. Fry for a minute.
2. Add in the onions. Add in the salt, asafoetida, red chilli powder and turmeric powder. Saute till the onions are nice and brown.
3. Add in the besan (kadala maavu) and fry for a few seconds. Add in half a cup of water to the mixture.
4. Add in the cooked potatoes and slightly mash with the back of the spoon. Roast on the pan for five minutes.
5. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu