Arachivitta Sambar

For the dal, wash it until the water runs clear, add it to a pressure cooker along with turmeric powder and water, and pressure cook on low medium heat for 4-5 whistles (around 10 mins) and set aside. In a bowl add the tamarind and water, mix it and let it sit for 10-15 mins

Toor DalWaterWaterTurmeric PowderTamarind

In a pan saute all the ingredients for the paste except the shallots until golden brown and aromatic. Let it cool for 5 minutes and blend it into a fine paste along with the shallots.

OilChana DalCoriander SeedsDry Red ChilliFenugreek SeedsBlack PeppercornsCuminCoconut (Grated)Small Onion (Shallots)

In a deep kadhai, pour oil, add the shallots and drumsticks along with the salt, and saute until the shallots are soft and translucent. Pour the strained tamarind water to the kadhai and bring it to a boil. Add the asafoetida, and sambar powder and mix thoroughly. Once the drumsticks are cooked through, add the prepared paste and the toor dal, bring it to a boil, and add water if necessary.

Groundnut oilSmall Onion (Shallots)DrumstickSaltWaterAsafoetidaSambar Powder

In a tempering pan, pour oil mustard seeds and curry leaves, once they splutter add it to the sambar. Garnish it with coriander leaves and serve it hot.

Groundnut oilMustard SeedsCurry leavesAsafoetidaCoriander Leaves