simple arachivita sambar

Arachi vita sambar, as we all know, is an excellent side dish for idli, dosa, upma, etc., etc., 

No need to say about the combination of hot white rice with a spoon of ghee and this sambar.

This simple arachivita sambar is a shortcut version of actual arachivita sambar.

I can narrate the difference as:

In traditional sambar, we fry chana dal, coriander seed, red chilies, coconut and solid hing in little oil and make a paste.  The paste is added finally in the boiled sambar along with cooked and mashed toor dal.

This simple version requires no frying, just making a paste of raw coconut and adding at the end.

Any suitable combination of vegetables can be used in this recipe.

For ex:

  •  Lady’s  finger with brinjal
  • small onion, drumstick and brinjal
  • white pumpkin
  • red pumpkin
  • capsicum alone or combined with any of above vegetables
  • broad beans(avarakkai) with tomato
  • carrot and potato



Small onion – 15 to 20

Drumstick – 2

Brinjal-tender – 2

Toor dal – 1 cup

Turmeric powder – ¼ spoon

Tamarind – lemon size

Sambar powder – 2 to 2 ½ spoons

Salt –  as required

Coconut(scrapped) – ½ cup

Coriander(dhania) powder – ¾ spoon(optional)

Coriander leaf – little

For tempering:

Cooking oil – 2 tbsp

Mustard – little

Methi(venthayam)seed – little

Hing – pinch

Curry leaf – 1 strip


  • Soak the tamarind and extract the juice.
  • Make a paste of coconut, (with coriander powder if available).
  • Cook the toor dal very well along with turmeric powder, mash it well.
  • Peel off skin of small onions.
  • Wash and cut the drumstick and brinjals.
  • Heat half of the oil, add onions and sauté for 2 to 3 minutes.
  • Add other vegetables and sauté for a minute.
  • Add sambar powder, give a quick stir and immediately pour the tamarind water.
  • Add salt.
  • Allow to boil well till all vegetables are cooked well and raw smell of tamarind is gone.
  • Add mashed dal.
  • Add coconut paste.
  • Mix well and switch off burner after couple of minutes.
  • Do tempering with items mentioned in remaining oil.(gingelly oil gives a nice flavor).
  • Garnish with coriander leaves.

Enjoy with idly, dosa or rice.








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