I wanted to try arachuvitta sambar without dal for rice for a long time. My friend told it tastes great for both rice and idli. So I wanted to give a shot and I had bookmarked some YouTube videos too. Finally I tried it last week for my lunch as I was in short of toor dal in my kitchen. This is more like Tamil brahmin’s style varuthu aracha kuzhambu / arachuvitta kulambu for rice but without using dal.
You don’t need to use toor dal or moong dal in this recipe. The aroma of freshly roasted and ground spices is the highlight for this sambar recipe. It helps to give great flavor and thickness to this sambar. Not only dal, less tamarind and coconut is used in this recipe.
When you feel bored of the regular paruppu sambar for rice, you can try this. If you want to avoid dal in your diet for health reasons, you can make this kuzhambu. As I prepared this with mixed vegetables like carrot, beans, potato, chayote, brinjal it came out very flavorful, tasty and healthy. You can also add drumstick, lady’s finger, pumpkin, turnip if you like.
Arachuvitta sambar without dal for rice
Arachuvitta sambar without dal for rice adding mixed vegetables.
Cuisine:
Tamil nadu
Category:
Side dish
Serves:
4
Prep time:
10 Minutes
Cook time:
20 Minutes
Total time:
30 Minutes
1 cup - 250ml
- Mixed vegetables - 1 cup ( 1 carrot, 5 beans, 1 potato, 1/2 chayote, 2 brinjals)
- Big onion - 1 (Chopped)
- Ripe tomato - 1
- Tamarind – Big gooseberry size
- Sambar powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Cooking oil - 1 tbsp
- Hing/Asafetida - 2 pinches
- Salt & water - as needed
To roast and grind
- Cooking oil - 1 tbsp
- Coriander seeds / Dhania - 1 tbsp
- Chana dal - 1 tbsp
- Cumin seeds - 1/2 tsp
- Methi seeds/ Fenugreek seeds - 1/4 tsp
- Curry leaves – 5 leaves
- Red chilli - 4 ( I used Kashmiri chilli/ Byadgi chilli for bright red color and less spice)
- Grated coconut - 1 tbsp
- Raw rice – 1/2 tsp
To Temper
- Ghee – 2 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds / Jeera – 1/4 tsp
- Curry leaves - Few
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HOW TO MAKE SAMBAR WITHOUT DAL FOR RICE
- Wash and chop all the vegetables into cubes. Set aside.
- Heat oil in a kadai and roast all the ingredients given under ‘To roast’. Lastly add coconut, roast for a minute. Grind to a powder. Set aside.
- Heat oil in a pressure cooker base. Saute onion,curry leaves and mixed vegetables.
- Add tomato and saute till mushy. Add turmeric powder, sambar powder, salt and tamarind extract.
- Lastly add the ground powder, mix well. Add some water if needed.
- Pressure cook for one whistle in low flame. Temper mustard seeds in ghee and add to sambar. Garnish with coriander leaves. Enjoy with plain rice !
SAMBAR WITHOUT DAL FOR RICE - STEP BY STEP PICTURES
- Wash and chop vegetables, onion, tomato and set aside. Soak tamarind in 1 cup of water. Heat oil in a kadai. Roast chana dal, coriander seeds, red chilli, methi seeds, cumin seeds, raw rice in low flame till nice aroma arises. Lastly add curry leaves , grated coconut. Saute for a minute. Switch off the flame. Grind to a powder. Set aside.
- Heat oil in a pressure cooker base. Saute onion few curry leaves, mixed vegetables. Then add tomato and saute till mushy.
- Add salt, turmeric powder, sambar powder. Saute well. Add 1 cup of tamarind extract. Add the freshly ground masala powder too.
- Mix well. If the kuzhambu is too thick, add 1/2 cup more water. Pressure cook everything in very low flame for one whistle. For this, keep the flame high till steam comes out. As soon as steam starts to come off, reduce the flame to completely low.
- Pressure cook in low flame for one whistle. Switch off the flame. Remove the lid after steam is released. Mix well and see the consistency of kuzhambu. If thick, add some water, check for salt and boil for a minute. If texture looks fine, you can do the tempering part.
- For tempering , heat ghee in a small kadai. Splutter mustard seeds, curry leaves and cumin seeds. Add to the sambar and mix well. Garnish with coriander leaves. Close the bowl with a lid. Give a standing time of 30 minutes to 1 hour for best taste. Tastes great the next day. So you can refrigerate and use this kuzhambu for 2 to 3 days.
Enjoy !
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Note
- Adjust the quantity of red chillies as per your taste. I used byadgi chillies which gives bright color but tastes less spicy.
- Flavor of this sambar varies based on the red chilli.
- Addition of rice in the masala helps to give thickness to the kuzhambu. You can skip it too.
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Try this yummy arachuvitta sambar without dal. Enjoy with plain rice adding a tsp of ghee !
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