Arachuvitta Kalyanam Sambar

Arachuvitta Kalyanam Sambar

Arachuvitta Sambar

Serves 8

In Tamil language The word ‘arachuvitta’ means ‘to grind’. the  is made with roasted spices, which are then ground with fresh coconut. Hence the name arachuvitta sambar.


For Sambar masala

Oil – 4 tbsp

Hing – ½ tsp

Channa dal – 2 tbsp

Coriander seeds – 2 tbsp

Dry red chilli – 5-6 nos

Coconut grated (optional) – 4 tbsp

For lentils

Tamarind pulp (strained) – 1 cup

Curry leaves – few sprigs


Turmeric – ½ tsp

Chilli powder – 1 tsp

Ash gourd diced – 1 cup

Baby Brinjal dice – 2no

Bhindi (okra) – handful

Drumsticks diced – 1 cup

Toor dal (boiled, thick) – 4cups

For tempering

Ghee – 3 tbsp

Hing – ¼ tsp

Dry red chilli – 4 no

Mustard seeds – 2tsp

Curry leaves – few sprigs


For sambhar masala heat oil in a pan and add hing. Add channa dal and lightly brown it. Now add coriander seeds and sauté followed by dry red chillies. Sauce and add grated coconut. Stir and remove before it browns. Remove to a mortar pestle and grind it coarsely. Keep aside.

In a separate pan add tamarind water, salt, turmeric, chilli powder and curry leaves. Give a good boil and then add all the veggies. Cook for 2 mins and add boiled toor dal. Add more water and cook for 5 mins. Add ground sambar masala and cook for some more time.

In a separate pan heat ghee and add hing, mustard seeds, chillies and curry leaf. Add this tempering to the sambar, stir and serve hot.

Extra shots


Leftover Sambhar -2cups

Besan – ¾ cup

Maida – ¼ cup

Coriander chopped – handful

Oil – to drizzle