Arachuvitta tomato and onion sambar (side dish for idlies and dosas)

Arachuvitta Tomato Onion Sambar for Idli/Dosa
Arachuvitta Tomato Onion sambar recipe (for idly and dosa) will surely be everyone’s favourite side dish for idly/dosa. It is one of the easiest and tastiest side dish, should say. The tangy tomatoes and small onions give a unique taste as against the traditional arachivitta sambar. “Arachivitta” refers to the masala that is ground fresh everytime when we prepare the sambar. Usually, we use sambar powder, in this case we prepare the powder in a paste form. So, the sambar has a fresh aroma of the masala.

Arachuvitta Tomato Onion Sambar

Author: Savitha

Preparation time: 15 mins
Cooking time: 10 mins
serves 4

Key ingredients
Tomato (medium sized, preferably Nadu/country tomatoes) 2 nos. finely chopped
Chopped Small (sambar) onions – 150 gms, peel the skin, wash and
keep aside
Chopped coriander leaves – 1 tbsp
Turmeric powder 1 tsp
Cooking Oil 1 tsp
Jaggery powder 1 tsp (optional)

For masala
Cooking oil 1 tsp
Dhaniya seeds 1.5 tbsp
Dried red chillies 4 nos. (pls add more if you prefer it spicy)
Bengal gram 1 tbsp
Curry leaves 10 nos.
Small onions with its skin 3 nos.

For tempering
Oil 1 tsp
Mustard seeds ½ tsp
Hing 1 pinch
Curry leaves 4-5

For garnishing
1 tbsp chopped corriander leaves


1. Heat 2 tsp of cooking oil in a tawa, in medium flame. Add Dhaniya seeds and Bengal gram.

2. When the Bengal gram turns light brown add curry leaves and small onions with skin.

3. Saute for a minute. Take it out of the stove.

4. When it cools down, grind it into a smooth paste by adding a little water.

5. Heat 2 tsp of cooking oil in the same tawa

6. Add the chopped small onions. Saute it for 2 mins

7. Now add the chopped tomatoes, salt and turmeric powder

8. Saute until the tomatoes are cooked. Now add the ground masala, let it boil for 5 mins, until the raw smell of the masala goes off. You can add jaggery, if you prefer, at the time of adding the ground masala.

9. And the last part is the tempering, Heat oil in another tawa, add mustard seeds, let it crackle and then add hing and curry leaves.

10. Now put the tempering in the boiled sambar.

Garnish with chopped coriander leaves,

Serve it hot with hot Idlies or dosas.

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Arachuvitta Tomato Onion Sambar
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