Ever noticed how hotel sambar smells different the moment it hits the table?
That deep aroma.
That slightly thick texture.
That rich coconut-spice flavour that clings to rice.
That’s not accidental; it comes from arachuvitta sambar, where the magic lies in the freshly ground masala.
This is the kind of sambar that doesn’t rush. It simmers, settles, and rewards you with flavour that feels layered and complete. If regular sambar feels light and everyday, arachuvitta sambar feels special, yet it’s still very doable at home.
Most everyday sambars rely on ready-made powder. Arachuvitta sambar doesn’t.
Instead:
This method is common in:
It’s richer, slightly thicker, and far more aromatic.
This recipe checks a lot of real-life boxes:
If you want a sambar that feels complete on its own, this is it.
This recipe looks long, but every ingredient has a job.
Vegan Swap 🌿: Replace ghee with sesame oil or neutral oil. Aroma will differ slightly, but it still works well.
You begin by pressure-cooking dal with onion, tomato, and spices until it’s completely soft. This forms a smooth, comforting base.
Separately, lentils and coriander seeds are roasted slowly, followed by red chillies and coconut. Once cooled, this gets ground into a thick, fragrant paste, this is where the soul of the dish lives.
In another pot, ghee is heated and tempered with mustard, cumin, and urad dal. Shallots and drumsticks go in next, soaking up all that flavour.
The ground masala, tamarind, and water are added, followed by the cooked dal. Everything simmers together, thickens naturally, and finally finishes with jaggery and curry leaves.
At this point, the sambar smells unmistakably hotel-style.
Pro Tip 💡: Roast the coconut only until the raw smell disappears. Over-roasting makes the sambar oily and heavy
Arachuvitta sambar quietly solves all of this.
This sambar shines with:
It’s rich enough to be the hero of the meal.
Refrigerate in an airtight container for up to 2 days.
Reheat on stovetop:
Avoid high heat, coconut masala prefers slow reheating.
Small adjustments make a big difference here.
Other Related Recipes You Might Like
Traditional Arachuvitta Sambar made with freshly roasted and ground coconut masala. This authentic Tamil Nadu recipe by Hema Subramanian is rich, aromatic, and perfect with rice, idli, dosa, or pongal. Made in a pressure cooker and ready in about 30 minutes.
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Soak toor dal until soft |
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Add soaked dal, onions, tomatoes, turmeric, salt, and asafoetida to a pressure cooker |
Add coconut and roast until raw smell leaves
Add water and grind into smooth pasteHeat ghee and add urad dal, mustard, and cumin
Add red chillies, shallots, and drumsticks
Add ground masala, water, and tamarind puree
Add cooked dal and mix well
Add curry leaves, cover, and cook
Add jaggery and mix
Garnish with coriander and serve hot
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
