Step 1: Prepare Masala Paste

Heat 1 tsp oil in a pan. Add 1 tsp split pigeon peas, 1 tsp split black gram, 1 tsp coriander seeds, 1/2 tsp peppercorns, 1/2 tsp fenugreek seeds, 1/2 tsp cumin seeds, and 3 dry chillies. Sauté until aromatic and lightly browned, approximately 20 seconds (visual cue: ingredients turn slightly golden). Add 1/4 cup chopped coconut and continue to sauté until the coconut turns light golden brown, about 10 seconds. Transfer the roasted ingredients to a grinder. Add water as required and grind into a fine paste.

Step 2: Temper Spices and Sauté Vegetables

Heat 2 tbsp oil in the same pan. Add 1/2 tsp mustard seeds and 1/2 tsp split black gram. Let them splutter and turn golden, approximately 10 seconds. Add a few curry leaves, 1/2 tsp cumin seeds, 1 or 2 green chillies, and 1/4 tsp asafoetida. Sauté for a few seconds until fragrant. Add 2 cut drumsticks, 1 diced carrot, a few chopped beans, and 1 small piece of diced cabbage. Sauté for 2-3 minutes until vegetables are slightly tender. Add 1/2 tsp turmeric powder and mix well. Add 1 diced tomato and salt as required. Mix and cook until tomatoes soften, about 1 minute.

Step 3: Combine Masala and Simmer

Add the prepared masala paste to the sautéed vegetables. Rinse the grinder with water and add that water to the pan. Add 1 tbsp sambar powder (optional) and mix well. Add the tamarind water. Cover the pan with a lid and cook for a few minutes until the vegetables are tender and the gravy starts to boil, approximately 5 minutes.

Step 4: Add Cooked Dal and Finish

Add 1 cup of cooked split pigeon peas (toor dal) to the sambar. Add more water as required to adjust the consistency. Stir well and allow it to boil for 5-10 minutes until all flavors combine and the sambar thickens slightly. Garnish with a few coriander leaves and stir gently.

Step 5: Serve

Serve the hot Arachi vitta sambar with steamed rice or idli.

• Ensure the spices and coconut for the masala are roasted until aromatic but not burnt to achieve the best flavor.

• Adjust the amount of green chillies and dry chillies according to your spice preference.

• For a thicker sambar, mash some of the cooked dal before adding it to the vegetables.

• Experiment with other vegetables like pumpkin, brinjal, or potatoes.

• For a slightly different flavor profile, you can add a pinch of jaggery to balance the tanginess of the tamarind.