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Pumpkin Sambar (Arachuvitta Sambar)

Nov 04, 2016








    For masala
    Cooking oil 1/4 tsp or a few drops
    Dried red chillies 4
    Chana dal (kadalai paruppu) 1 tbsp
    Coriander seeds (dhania seeds) 1.5 tbsps
    Fenugreek seeds (vendhayam) 1/4 tsp
    LG asafoetida chunk 1/8tsp
    Curry leaves 1 sprig
    Desiccated coconut (optional) 1/4 cup
    For tempering: Cooking oil 2 tsps
    Mustard seeds 1/4-1/2 tsp
    Curry leaves 1 sprig
    Red chilli 1
    Asafoetida powder pinch
    Tightly packed tamarind 1/8 cup (2 tbsp)
    Boiling water 1/2 cup
    Dry tur dal (tuvaram paruppu) 1/3 cup
    Cubed and cooked pumpkin 1-2 cups
    Salt 1 tsp


Arachivitta Sambar is one of the most popular recipes on Nandita’s blog and today she shows us how to make arachavitta sambar at home for festive seasons.


1. In a heated pan, add in oil and chana daal. Fry it until golden brown. Add in corriander seeds, methi seeds, dried red chillies and mix well.

2. Grind this mix along with coconut and a little water to form a smoothe paste.

3. In a pan, add in tamrind extract, cooked pumpkin, salt and let it cook. Add in the tur daal and sambhar masala paste and let it cook.

4. To make the tadka, in a small vessle ad in oil, mustards seeds, methi seeds, hing and curry leaves. Once it starts sizzling add it to the sambhar.

5. Serve hot.

About Nandita IyerFollow On


Nandita is a Bangalore-based food writer and columnist with a passion for healthy cooking. When not cooking, she is growing herbs and veggies in her kitchen garden. Find her recipes on her channel, Saffron Trail.

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