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Arachuvitta Sambar Recipe
5 from 30 votes

Arachuvitta Sambar Recipe

Arachuvitta Sambar is a traditional South Indian lentil stew combining pressure-cooked pigeon pea lentils with a flavorful vegetable and tamarind broth spiced by a freshly roasted spice and coconut paste. The dish features tender cooked vegetables, tangy tamarind, and fragrant sesame oil, yielding a nourishing, balanced stew with a blend of tangy, savory, and mildly spicy notes.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 187 kcal
Course: Main Course
Cuisine: Indian

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 neutral cooking oil optional, generic cooking oil
Cooking Veggies
  • 2 chicken drumsticks
  • 250 grams ash gourd (white pumpkin) or about 1 cup of diced ash gourd
  • 1 carrot - medium to large
  • 3 to 4 shallot or 1 medium size onion - optional
  • 2 tablespoons sesame oil (gingelly oil)
  • 1 teaspoon mustard seeds
  • 2 dried red chili
  • 1 curry leaves or 12 to 15 curry leaves, sprig
  • 1 asafoetida hing, pinch
  • 1 to 1.5 cups water
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon salt
For Spices & Coconut Paste
  • 4 to 5 dried red chili
  • 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 coconut fresh grated
  • 5 to 6 tablespoons water - for grinding
For Tamarind Pulp
  • 1.5 tablespoons tamarind seedless, tightly packed
  • ½ cup water hot

Instructions

Pressure cooking lentils
    Cup of Yum
  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.

Notes

  • Additional diced vegetables (about 1.75 to 2 cups) can be included to enhance volume and texture.
  • Packaged tamarind paste can substitute for tamarind pulp; adjust amount to taste for tanginess.
  • Use raw sesame seed oil as specified; avoid toasted sesame oil to preserve intended flavor.
  • Neutral cooking oils are acceptable alternatives if sesame oil is unavailable.

Nutrition Information

Calories 187kcal (9%) Carbohydrates 18g (6%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 4g (20%) Sodium 609mg (25%) Potassium 300mg (6%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 2848IU (57%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 30mg Vitamin B6 1mg Vitamin C 55mg (61%) Vitamin E 1mg Vitamin K 5µg Calcium 81mg (8%) Vitamin B9 (Folate) 330µg Iron 2mg (11%) Magnesium 35mg (9%) Phosphorus 82mg Zinc 1mg

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 187

% Daily Value*

Calories 187kcal 9%
Carbohydrates 18g 6%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Sodium 609mg 25%
Potassium 300mg 6%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 2848IU 57%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 30mg
Vitamin B6 1mg
Vitamin C 55mg 61%
Vitamin E 1mg
Vitamin K 5µg
Calcium 81mg 8%
Vitamin B9 (Folate) 330µg
Iron 2mg 11%
Magnesium 35mg 9%
Phosphorus 82mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.