I know there is no dearth of Sambar Recipes in my recipe collection, nor elsewhere in the blog world. Yet I was pleasantly surprised trying out this recipe that sounded very different. I read this recipe shared by a friend in my GDM group. I was attracted by the name Tomato Sambar. For me, there is no Sambar without tomato and hence the name was little strange. It’s like saying Vengaya Sambar, when all the sambars varieties that I make, are mostly with small onions. When one says Vengaya Sambar, they mean the one made using small onions/ Shallots. I end up making with the small onion mostly all varieties. So the name is redundant.

Coming to this recipe, when I saw the measurement I realised it sure is different and calls for almost 6 whole tomatoes. Plus this is the Arachuvita Sambar method, meaning the freshly ground spices are used in this sambar. I simply love this way of making sambar, though on a regular day it’s bit hard to accomplish. My kids love dosas with Sambar, though Athamma was telling me that when I made this for Saturday lunch, she was a bit concerned if the kids eat this or not. To what I know this must be their first time, tasting this way of sambar.

Another very interesting aspect was the ground curry leaves. As you all know, curry leaves are very healthy. Still to what I know, most people will simply remove from the dish. That is one reason why we make podis with Curry leaves and eat at least one mudda with Curry leaf powder.

So knowing that this recipe is going to be different, I set forth to make. I had got ripe and bright tomatoes and wanted to make the best use of it.

Ripe Tomato Sambar | Thakkali Arachuvita Sambar

Ingredients Needed:

For the Sambhar:

Ripe tomatoes – 5-6 medium sized
Toor Dal / Piegion Pea – 1 cup (pressure cooked in advance)
Tamarind paste – 2 tsp diluted in 2-3 cups of water
Salt to taste

Preparation to be made:

Pressure Cook the Tur Dal and store to use as and when required (Normally Turmeric and Hing is added at this stage)
Tamarind paste made ahead

For the ground Masala / For Arachuvita Sambar method:

Copra* / Fresh Coconut – 1/2 cup
Curry leaves – 10 – 15 leaves
Coriander Seeds / Dhania – 2 tsp
Bengal Gram/ Channa dal – 2 tsps
Dry Red chilies – 4 -5 medium
Oil – 1 tsp (opt)

*Copra – Dried Coconut

The spices, and the lentils are normally roasted in oil, while I dry roasted all the ingredients this time. Allow it to cool, and grind toa smooth paste with little water, just enough for the masala to move in the mixer The paste need not be very smooth, if it’s semi smooth is also fine.

To Season / To temper

Mustard Seeds, Urad Dal – 1/4 tsp
Methi / Fenugreek seeds – 1/4 tsp (just about 10 of them)

How to make Arachuvita Sambar / Tomato Sambar: