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To Cook dal:

  • 1/2 cup toor dal
  • 1 + 1/2 cup water
  • Pinch of turmeric powder

To cook Radish:

  • 1 Radish
  • Salt
  • 1 tbsp Water

To roast and grind:

  • 1 tbsp channa dal
  • 1 tbsp coriander seeds
  • 5 red chilli
  • 1/8 tsp fenugreek seeds
  • 1/4 cup onion
  • 1/4 cup coconut

To prepare Arachuvitta sambar

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp fenugreek seeds
  • 1 onion
  • 2 tbsp tamarind paste
  • 1/2 tbsp + 1 tsp sambar powder
  • Asofeotida generous pinch
  • Salt as needed
  • 1/2 tsp Sugar/jaggery
  • Coriander leaves curry leaves few
  • 1 tsp ghee


  • Wash and soak toor dal in hot water for at least one hour
  • Drain the water and add the required water, a pinch of turmeric powder, cover the separator with a lid
  • In another separator add chopped radish, required salt and 1 tbsp of water, cover with a lid, and pressure cook the separator for 3 whistles, let the pressure settle naturally
  • In a pan add coriander seeds, channa dal, red chilli, fenugreek seeds, coconut oil and saute will they turn aromatic and change color
  • Add onion and saute for 2 minutes till they change color
  • Finally, add coconut and turn off the stove
  • Mix everything well and transfer them to a plate and cool
  • After everything is cool, add little water and grind
  • In a wide pan add oil and once the oil is hot add mustard seeds and fenugreek seeds, let them splutter
  • Add onion and saute till onions turn translucent
  • Add water, sambar powder, tamarind paste, and turmeric powder and mix well
  • Furthermore, add radish and boil for 10 minutes
  • add the ground mixture, mixie water, and mix well
  • Furthermore add salt and boil for 10 minutes, mix well in between
  • Add cooked dal, coriander leaves, curry leaves, hing, sugar and boil Kuzhambu for 12-15 minutes
  • Finally, add ghee and turn off the stove


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  1. I usually add toor dal for Sambhar. You can also combine toor dal + masoor dal
  2. Soaking dal is optional but helps for mushy cooked dal
  3. Adding turmeric powder and sesame oil while cooking dal is optional, but it helps for better cooking
  4. I have used 1:3 dal: water ratio. Adjust the water according to the dal you use
  5. Alter the number of whistles according to the dal you use
  6. let cooker pressure come down naturally
  7. I have used coconut oil, but you can use any oil of your choice
  8. If you don’t have tamarind paste  soak small lemon size tamarind and prepare  tamarind extract, use it
  9. I have used big onions instead, you use pearl onions or skip onions
  10. Saute the dal and seeds till they turn  aromatic and turns brown. If it is not roasted well, kuzhambu will turn bitter
  11. Always add dal only after tamarind the raw smell goes off and veggies are cooked
  12. Use extra spice if you are using potatoes
  13. I have used radish, but you can make aruchuvitta sambar with any available vegetable
  14. I have used homemade tamarind paste. Adjust the quantity if you are going  to use store-bought tamarind paste
  15. Cook veggies till they are fork-tender avoid cooking them mushy
  16. Adjust water according to your desired consistency
  17. Adjust the spice according to your desired taste
  18. Sugar/Jaggery is optional, but it enhances sambar taste
  19. I used coconut oil for tempering and added a dollop of ghee towards the end instead, you can do the tempering with ghee
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