Arachuvitta Sambar recipe is a delicious variation of sambar made with lentils, vegetables and freshly ground sambar masala that is prepared from roasted spices and coconut. This paste made from the fragrant roasted spices and fresh coconut transforms the flavor of this sambar to a whole new level. This no onion, no garlic recipe is best served with steamed rice.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 45 minutes
  • Total time: 75 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • ½ cup pigeon pea lentils ((tur dal or arhar dal) - 110 grams)
  • 2 cups water (- for pressure cooking)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon oil (- optional)
  • 2 drumsticks
  • 250 grams ash gourd ((white pumpkin) or about 1 cup of diced ash gourd)
  • 1 carrot (- medium to large)
  • 3 to 4 shallots (or 1 medium size onion - optional)
  • 2 tablespoons sesame oil ((gingelly oil))
  • 1 teaspoon mustard seeds
  • 2 dried red chilies
  • 1 sprig curry leaves (or 12 to 15 curry leaves)
  • 1 pinch of asafoetida ((hing))
  • 1 to 1.5 cups water
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • 1 teaspoon salt
  • 4 to 5 dried red chillies
  • 1 tablespoon coriander seeds
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon chana dal ((husked and split Bengal gram))
  • ½ teaspoon black peppercorns
  • 2 teaspoons sesame oil ((gingelly oil))
  • 4 tablespoons fresh grated coconut
  • 5 to 6 tablespoons water (- for grinding)
  • 1.5 tablespoons tightly packed tamarind (- seedless)
  • ½ cup hot water

Method

Pressure cooking lentils

  1. First, rinse tuvar dal a few times and add them to a 2 to 3 litre pressure cooker. Also add turmeric powder and 2 cups water. Stir well and pressure cook the lentils for 8 to 9 whistles on medium to medium high heat.
  2. When the pressure settles down naturally, open the lid of the cooker and mash the dal with a wired whisk or spoon.

Preparing tamarind pulp

  1. While the dal is getting pressure cooked, take ½ cup of hot water and tightly packed tamarind in a small bowl. Soak the tamarind in the hot water for about 20 to 30 minutes.
  2. Later, squeeze the pulp from the tamarind in the bowl. Keep aside.

Making Spices & Coconut Paste

  1. Next, heat sesame oil (not the Asian variety of sesame oil) in a small pan. Keep the heat to a low. Add dried red chilies, coriander seeds, fenugreek seeds, chana dal and whole black pepper.
  2. Stir and roast the spices on low heat.
  3. When the spices become fragrant, switch off the heat and keep the pan down. Allow the roasted spices to cool down.
  4. Take the roasted spices in a chutney grinder or a wet grinder jar. Add fresh grated coconut.
  5. Grind to a smooth paste with 5 to 6 tablespoons water. Add more water if required while grinding. Keep this ground sambar masala aside.

Making Arachuvitta Sambar

  1. Next, heat sesame oil in a pot or pan. Then, add mustard seeds and let them crackle.
  2. Once the mustard seeds crackle, add dried red chilies and asafoetida. Stir and sauté till the red chilies change color. Don't burn them.
  3. Now, add curry leaves and drumsticks (chopped), diced ash gourd and diced carrot. If you want to add pearl onions or regular onions or shallots, then sauté them with curry leaves till they turn translucent. Add the mixed vegetables after you sauté the onions. Stir and mix very well.
  4. Add the tamarind pulp and turmeric powder to the vegetables. Stir well. If you don't want a sour taste in the vegetables, add the tamarind pulp later.
  5. Next, add 1 cup water and salt. While the vegetables are cooking, if the water is less, do add more water.
  6. Cover the pan and simmer on medium to high heat till the vegetables are cooked.
  7. In 20 to 25 minutes, the vegetables will be cooked.
  8. Then, add the mashed dal and the freshly ground sambar masala.
  9. Stir very well. If the Arachuvitta Sambar looks very thick, then add some more water. If thin, then add 1 to 2 tablespoons rice flour to thicken it.
  10. Simmer for 4 to 5 minutes more on medium to high heat.
  11. Serve the Arachuvitta Sambar hot with steamed rice, idli, dosa or any South Indian snack. If you prefer, you can also garnish it with some chopped coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.