Arachuvitta Sambar Recipe

5 from 16 votes

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.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: South Indian

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 187kcal

Author: Dassana Amit

Ingredients

For Pressure Cooking Lentils

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

Cooking Veggies

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

For Spices & Coconut Paste

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

For Tamarind Pulp

1.5 tablespoons tightly packed tamarind - seedless
½ cup hot water

US Customary - Metric

Instructions

Pressure cooking lentils

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.
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

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.
Later, squeeze the pulp from the tamarind in the bowl. Keep aside.

Making Spices & Coconut Paste

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.
Stir and roast the spices on low heat.
When the spices become fragrant, switch off the heat and keep the pan down. Allow the roasted spices to cool down.
Take the roasted spices in a chutney grinder or a wet grinder jar. Add fresh grated coconut.
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

Next, heat sesame oil in a pot or pan. Then, add mustard seeds and let them crackle.
Once the mustard seeds crackle, add dried red chilies and asafoetida. Stir and sauté till the red chilies change color. Don't burn them.
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.
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.
Next, add 1 cup water and salt. While the vegetables are cooking, if the water is less, do add more water.
Cover the pan and simmer on medium to high heat till the vegetables are cooked.
In 20 to 25 minutes, the vegetables will be cooked.
Then, add the mashed dal and the freshly ground sambar masala.
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.
Simmer for 4 to 5 minutes more on medium to high heat.
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.

Notes

You can also add about 1.75 to 2 cups diced vegetables of your choice.
Instead of making the tamarind pulp add about 1 to 2 teaspoons of packaged tamarind paste - adjust according to the tanginess you prefer.
You can use any neutral flavored oil instead of sesame oil. The sesame oil that is used in this recipe is the oil extracted from raw sesame seeds and not toasted sesame seeds. Kindly do not use toasted sesame oil.

Nutrition