Brinjal and carrot sambar (arachu vitta sambar or freshly ground spices)

Vegetables are a great source of energy. They are packed with vitamins and minerals and are a great source of fiber and antioxidants. Ripe brinjals are rich in vitamin C, vitamin B6, potassium, and manganese. Sambar is an excellent source of calcium, sodium, phosphorus, iron, and magnesium. Turmeric is a spice that has powerful medicinal properties. It is an anti-inflammatory, anti-oxidant, anti-bacterial, anti-viral and anti-cancer agent.

Brinjal and carrot sambar (arachu vitta sambar or freshly ground spices) is a very delicious dish and is very delicious if you add the fresh ginger and other ingredients.

A sambar is a dish of rice and lentils. The vegetables that go into it varies in different parts of India, but always includes brinjal or brinjals in a brinjal sambar. The sambar is generally served with idli or dosai, bread, a chutney, and often a curry made of coconut and mustard seeds.

Sambar is a traditional south Indian dish found in both Indian and Sri Lankan Tamil cuisines. A vegetable stew prepared with veggies, tamarind, toor dal, and crushed coconut paste is known as sambar. In south Indian states like Tamil Nadu, Andhra Pradesh, Kerela, and Karnataka, this is extremely popular. It is prepared differently in each state, with its unique variations. For the sambar, arachu vitta implies freshly ground masala paste. You may also use pre-made powder to make sambar. Shakthi or Aacchi are the brands I use. In sambar, you may utilize a variety of veggies. Okra, drumstick, carrot, pumpkin, radish, brinjal, tomatoes, and shallots are the most frequent.

When I prepare sambar, I combine ready-to-use powder with ground paste. However, I did not use ready-made sambar powder in my sambar.

This dish may easily feed more than 5 people.

It goes well with idlis, vadas, dosas, and plain rice.

You may add whatever veggies you like in this sambar. You may also look at my other sambar recipes. I usually crush curry leaves with other spices to make fresh sambar powder or masala, but instead of cutting it, I ground a few coriander leaves for added flavor. This sambar also has a distinct flavor and flavor. Use 2 to 4 veggies of your choice to make sambar with a variety of vegetables.


Masala powder

    • 1 1/2 teaspoon coriander seeds
    • 1 tbsp or 3 tbsp chana dal (Bengal gram)
    • 1 teaspoon cumin seeds
    • 6 dry chilies (long)
    • 1/4 teaspoon methi seeds (fenugreek seeds)
    • 8 to 10 curry leaves
    • 1/3 cup coriander leaves
    • 1/4 cup (about 5 tbsp) shredded coconut

For dal that has been boiled

    • 1/2 cup toor dal (red gram dal)
    • 2 cups water

For the purpose of boiling vegetables

    • 2 cups water
    • Tomatoes (two)
    • 3 brinjals (long)
    • Carrots (two)
    • 1 1/2 teaspoon turmeric powder
    • 1 1/2 teaspoon tamarind paste (concentrated)
    • 1 cup water (again)

Tadka tadka tadka (seasoning)

  • 1 tbsp. oil
  • 1/2 teaspoon to 2 pinches hing (asafoetida)
  • 1 teaspoon mustard seeds
  • 4 dry chillies
  • 15 curry leaves
  • 11 to 15 scallions
  • 1/4 teaspoon methi seeds (fenugreek seeds)



  • Always taste and adjust the salt as needed.
  • Depending on your preference, you may add jaggery (gud).
  • You may use any veggies to suit your preferences.
  • If you wish to cut down on the dried chilies, do so to taste.
  • In between stirrings, make sure the sambar doesn’t cling to the pan.
  • While the dal is boiling, I add 2 garlic cloves and 1/2 chopped onion and crush it thoroughly.
  • When seasoning, I sometimes sauté three smashed garlic cloves in the oil to give additional flavor.
  • Taste and adjust the amount of tamarind paste (TRS concentrated) as needed. If you’re using the water from the tamarind, adjust the amount of water in the sambar to get the desired consistency.
  • You may use the previous techniques if you wish.
  • Arhar dal, or yellow lentils, is another name for toor dal.


This is a very simple recipe of Brinjal and carrot sambar (arachu vitta sambar or freshly ground spices). First you need to prepare brinjal sambar and then after the brinjal sambar you need to prepare carrot sambar.. Read more about arachuvitta sambar without dal and let us know what you think.

Frequently Asked Questions

How can I make my sambar taste better?

You can add more salt to your sambar.

What are the food components of sambar?

The food components of sambar are lentils, tamarind, and vegetables.

What is the difference between Rasam powder and sambar powder?

Rasam powder is a spice mix of coriander, cumin, and red chillies. Sambar powder is a spice mix of coriander, cumin, fenugreek seeds, and red chillies.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.