Girija Paati’s Arachuvitta Sambar - Kerala Style

As much as sambar is a staple of South Indian cooking, this ubiquitous dish comes in a large variety of forms. Not counting the individualised recipes of each home, there are still a number of versions of the traditional sambar.

Previously, we had shared Girija Paati’s mixed vegetable sambar, which is the most common version made in most Tamil households. Here we share the Palakkad (Kerala) style sambar recipe made with coconut flavours. 

We don't use Sambar Podi for this recipe! Check it out below.

Serves: 4

Ingredients:

1. Mattan / Yellow Pumpkin - 300 gms
2. Brinjal - 250 gms
3. Drumstick - 150 gms
4. Yellavan / Green White Pumpkin - 100 gms
5. Ladies finger - 500 gms
6. Tomatoes - 100 gms - chopped
7. Tamarind - 75 gms (make 500 ml of tamarind water
8. Coconut Oil / Or any oil of choice - approx 50 gms (as per taste)
9. Salt - approx 35 grams (as per taste)
10. Jaggery - 15 gms - to taste
11. Curry leaves - to taste
12. Coriander Leaves – chopped - to taste
13. Water - to cook

 For the Paruppu / Dhal:

1. Thur Dhal - 125 gms
2. Tumeric - 1/4 tsp
3. Asafoetida powder - to taste
4. Coconut oil - a few drops

For the Paste:

1. Asafoetida - 5gms
2. Dried Red Chillies - 30 gms
3. Coriander Seeds - 15 gms
4. Bengal Gram - 35 gms
5. Coconut - 75 gms

For the Seasoning:

1. Mustard Seeds - 1tsp
2. Methi seeds - dry roasted - 1tsp
3. Dried Red Chilies - 2
4. Curry leaves - to taste

Method:

1. Soak the thur dhal for 10 minutes, then add in all the dhal ingredients and  steam for 4-5 whistles. Mash well and keep aside.
2. Grind all paste ingredients together into a thick paste.
3. Dice or cut all vegetables into large pieces.
4. In a large kadai heat some oil, to the hot oil add tadka items - mustard seeds, methi seeds, red chillies, curry leaves - and fry well.
5. Add all vegetables (except yellow pumpkin and tomato) and fry for about 10 minutes.
6. Add yellow pumpkin and more oil if required and fry for 5 minutes.
7. Add the tomatoes and fry for 2 minutes.
8. Heat tamarind water and drop the vegetable mix. Add more water if required, once the water starts to boil, lower the flame, cover and allow to cook for 10 minutes.
9. Add rock salt, cover and allow to boil for 10 minutes or till the vegetables are well-cooked.
10. Add the spice paste and allow to boil so the spices are well cooked.
11. Add the dhal mix in with the cooked vegetable, add water if it is too thick, allow to cook for about 10 minutes and switch the flame off
12. Turn off the flame, top with curry leaves and fresh coriander and cover the dish.
13. Open, mix well and Serve Hot With Love.

When we serve Arachuvitta Sambar with hot rice and ghee, we top it with Girija Paati’s Classic Mixture for a bit of crunch and indulgence.   

Love our recipes and stories? For more South Indian recipes head over here or for the recipe videos go here.

Subscribe here and we'll send you heartwarming stories and mouthwatering recipes. Promise. Much Love.