Arichuvitta sambhar (loosely translated as spiced paste - lentil sambhar / stew- but not really capturing the essence of an authentic dish) is the centrepiece of a tambrahm meal - be it everyday menu or on festival / special occasion. Altho sambhar (the tamilnadu tiffin sambhar or the Karnataka darshini / udupi sambhar ) is used with Idli / tiffin / breakfast items, a different version is made for lunch or dinner to be had with rice .
Either homemade sambhar powderfor an instant mixed-veg sambhar is used or a special combo of spices come together in an aromatic paste for the latter. So this special ground masala works great with most veggies like shallots (chinna vengayam), bell-pepper (kodamilagai) and radish (mullangi) or even brinjal / aubergine ????(katrikkai)
Paired with Jayshree for this month’s edition of sshhh secret cooking challenge, she gave me red chillies and toor dal as the secret ingredients . At our house, we usually avoid using mullangi (radish), onion and garlic on Ekadasi, amavasya (new moon day) and any festival days. But the rest of the month, we make this mulling sambar or chinna vengayam (pearl onion / shallots) for our Sunday brunch. Jayashree made Idli Milagai podi with the ingredients I gave her - Urad dal and Chillies
Radish is undoubtedly a diabetic -friendly veggie but many people don’t like to eat it we love this sambhar as well as the raw mullangi salad (aka kosambari) or even raita made with fresh radish. I also love the Mullangi Palya (radish stir fry)that we make during winters with fresh, juicy radish.
Let’s see how to make this aromatic sambhar. I made it twice this month, first time I served it with Kothavarangai curry and the second time with some Chow chow poriyal + some bombay mixture.
Prep time - 20 Mins, cook time - 15 Mins, serves -4 ~5 adults
What you need:
Toor dal / pigeon pea - ½ cup (1 cup -250 ml)
Turmeric - ¼ tsp
Oil - 2 teaspoon (divided use)
Fresh radish - ¼ kg or 2 medium radishes
PIN FOR LATER
For spices masala paste:
Coriander seeds - 2 tbsp
Jeera - 1 tsp
Methi seeds- ½ tsp
Channa dal / Bengal gram - 1 tbsp
Tamarind - small gooseberry size
Raw rice - 1 tsp
Red chillies - 4 -6 (adjust spice)
Freshly grated coconut - ¼ cup
Asafoetida - generous pinch (skip for GF)
Tempering:
Mustard seeds, curry leaves, ½ teaspoon oil
How to:
Pressure Cook toor dal with turmeric till mushy and keep aside. In the same cooker but in a separate container , cook radish (lightly peeled and cut into thick roundels).
While the veggies and toor dal are cooking, make the masala paste - in a pan, add 1 teaspoon of oil and roast all the ingredients for the paste in the order mentioned till aromatic (on a low flames only)
Once the red chillies are fried a bit, switch off the flame and add the coconut and asafoetida. Let this mixture cool. Add ⅓ cup of water and make a thickish well ground paste.
In the same kadai / large pan, add rest of the oil and sauté the paste for 2-4 mins till oil starts separating, now Add salt to taste, cooked toor dal and adjust more water to a pouring sambhar consistency. Now add the cooked radish and let it simmer for 3-4 mins more.
Make the tempering with oil, mustard seeds and curry leaves and pour on top.
Serve sambhar hot with rice / ragi sankati / brown rice + veggies for a soulful meal
Rafeeda AR says
I totally love the spice paste that is used in an arachuvitta sambar. This reminds me that it's been long since I have made it. I love it with pearl onions, and radish also sounds like a delicious idea...
Swati says
Never used spice paste for making Sambhar, though I use my homemade Sambhar Masala. This sounds so flavourful with fresh coconut.. Loved the recipe!!
Priya Iyer says
I love using radish in sambar, especially of the 'arachuvitta' style. The freshly ground spices take the flavour of the sambar up by several times! 🙂
Poonam Bachhav says
Your sambar with radish and freshly ground spice mix sounds flavorful and aromatic ! Perfect pair with steamed rice.
Sujata Roy says
Radish sambhar looks flavourful and delicious. Loved the use of fresh masala paste. I can imagine the aroma.
Vasusvegkitchen says
Radish sambar is one of my favorite but not my hubby's. It is very aromatic, tasty your version looks amazing with freshly grinded masala.
Mayuri Patel says
I would have never thought of using radish in a sambhar. Such a wonderful and flavorful sambhar. Freshly ground spices are the best for any curry.
CookwithRenu says
I have never added radish to a sambar and this looks like cleverly sneaking in the vegetable. Looks delicious with the use of fresh masala
Priya Vj says
Awesome sambar recipe
Reminds me off the ragi mudde and mullangi huli combo 🙂
Priya Satheesh says
Adding radish gives a lovely taste to the sambhar and this is our family's favourite dish.. Can feel the flavour of this delicious sambhar.
Archana says
I definitely want to try making this sambhar with freshly ground masala. Its been on my todo list for ages now. Will taste awesome with rice or idli.
Lathiya says
I love sambar and especially arachuvitta sambar. This mullangi sambar looks great. Love to have with some hot rice.
priyah says
I love arachu vutta sambar..yumm share
Narmadha says
Aroma and taste of freshly grounded spices takes the dish to next level and would love to eat with hot hot rice.
jayashree says
Love this mullangi sambar, the taste of it is different and makes a good meal.
mildly indian says
Arachuvitta sambhar has a special flavour and the mullangi in it is my favorite. We called it coin sambhar when we were small.