Arachi vitta sambar - South Indian

Step 1: Prepare Masala Paste

Heat 1 tbsp oil in a pan. Add split pigeon peas, split black gram, coriander seeds, peppercorns, fenugreek seeds, cumin seeds, and dry chillies. Sauté until aromatic and slightly golden, about 2-3 minutes. Add chopped coconut and sauté for another 1-2 minutes until light brown. Transfer the roasted ingredients to a blender. Add a little water and grind to a fine paste. Set aside.

Step 2: Sauté Vegetables

Heat 2 tbsp oil in the same pan. Add mustard seeds and split black gram. Let them splutter. Add curry leaves, cumin seeds, green chillies, and asafetida. Sauté for 30 seconds. Add drumsticks, carrots, beans, and cabbage. Sauté for 2-3 minutes.

Step 3: Add Spices and Tomato

Add turmeric powder and sauté for 1 minute. Add chopped tomato and salt as required. Sauté until tomatoes soften, about 2-3 minutes.

Step 4: Combine with Masala and Tamarind

Add the prepared masala paste to the sautéed vegetables. Add water (from the blender rinse) and mix well. Pour in the dissolved and filtered tamarind water. Mix everything thoroughly.

Step 5: Cook Sambar

Cover the pan and cook for a few minutes until the vegetables are tender, about 5-7 minutes.

Step 6: Add Cooked Dal

Add the cooked split pigeon peas (dal) to the sambar. Mix well. Add water as required to achieve desired consistency.

Step 7: Final Boil and Garnish

Bring the sambar to a boil and let it simmer for 5 to 10 minutes for the flavors to meld. Garnish with fresh coriander leaves. Serve hot.

• For a richer flavor, use gingelly oil (sesame oil) for tempering.

• Adjust spice levels by increasing or decreasing dry chillies and peppercorns.

• Ensure the vegetables are cooked until tender but still hold their shape.

• This video also briefly showcases Chettinad Spicy Curry and Moong Dal Sambar.

• You can use other vegetables like pumpkin, potato, or pearl onions.

• For a slightly different texture, you can lightly mash some of the cooked dal before adding it to the sambar.