Coriander seeds / malli – 2 tbsp Grated coconut (fresh or frozen) – 2 tbsp Chana dal – 1 tbsp Dried red chillies – 6 Fenugreek seeds / methi seeds / uluva / menthayam – ¼ tsp (or a little less) Curry leaves – a few Oil – 1 tsp Instructions:

  1. Pressure cook the dal in 3 cups water for 3 whistles.
  2. Roast and grind the masala mix and set aside.
  3. Heat 2 tsp oil in a heavy-bottomed pan and temper mustard seeds until they pop. Add curry leaves and chopped shallots and fry for a minute. Then add turmeric and hing.
  4. Add the cooked dal and tamarind paste to the above. Adjust water to get the right consistency. Bring to boil.
  5. Now add the ground masala mix and stir well, reducing the fire to sim. Add salt. Let the sambar boil for about 2-3 mins.
  6. Remove and garnish with chopped coriander. Arachuvitta Sambar goes well with vada, dosa, idli and steamed rice.