by: Maa Simply too good

Arachivitta Sambar meaning Sambar with ground paste of coconut and spices, generally made for special occassions, functions or festival days


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serves: 4

Ingredients for the Arachivitta Sambar :

1 cup Thuvaram paruppu | Toovar dal | Red gram lentil

3 cups of water for pressure cooking the dal

3 cups of water to be added later

250 small gms of any one vegetable or assorted vegetables *

Lemon ball size,seedless tamarind,

1 1/2 tsp of sambar powder

1 tsp jaggery (optional)

powdered rock salt as required

for tempering :

1 tsp mustard seeds

1 tsp bengal gram dal | channa dal

1 whole - 2 dry red chilies broken into halves

1 tbsp oil

3 leaves stems of curry

for grinding into a paste :

1 tsp bengal gram dal | channa dal

1 tsp coriander seeds | dhania

1 1/2 tsp raw rice

2 whole - 3 red chilies

1/4 of a fresh coconut

Nutrition Facts

Servings Per Recipe: 4

Amount per Serving

Calories: 346

  • Total Fat: 5.2 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 77.7 mg
  • Total Carbs: 58.4 g
  •     Dietary Fiber: 17.9 g
  •     Sugars: 4.7 g
  • Protein: 17.2 g

how is this calculated?

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1.  Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside

2.  Pick and rinse the dal in water well. Boil dal in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The dal should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.

3.  Chop any one vegetable or combination of assorted vegetables into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.

4.  Grate the coconut. Set aside.

5.  Heat up 1 tsp of oil in a skillet. Fry the ingredients for grinding into a paste in the given order, till lightly brown and fragrant. Blend well into a fine paste in a blender or grinder.

6.  Heat oil in large vessel. Add mustard seeds and after they splutter, add the broken red chilies, channa dal and curry leaves. Saute till light brown. Now add the chopped vegetables, tamarind water, sambar powder and about 2 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.

7.  Finally add the pressure cooked dal and remaining 1 cup of water to the stew, salt and jaggery. Cook till it thickens. Check the seasoning. Boil well till frothy. Switch of heat.

8.  Serve Sambar hot with steamed rice.

Cooks' note:
If using onions | shallots | madras onions, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent and then add then follow with other chopped vegetables and tamarind water in Step 6 of the above method.
* (depending on their availability or the desire to experiment) like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, round brinjals, squash, zucchini, chayote, bottle gourd, k

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