Arachuvitta Sambar, Palakad style
Feb. 25, 2016, 8:03 p.m.

Arachuvitta Sambar|www.foodieadamcookieeve,com

We stood in awe breathing out ice cold air through ears and nose, as we stepped the sands of Shimla. Not knowing which route to take, we both burnt those extra calories and made our way to the main bus stand. "Oh wait, they were near us in the bus, lets ask them for help" he walked fast to catch them. "Okay, oh that resort? Yeah come we will guide you" said the cute couple from Chandigarh. With few exchange of details about us and our native place, the common interesting topic came in - Food. Dosa sambar to aloo tikki- all were juggling in our conversation. Sniffing all through the way and not able to resist, we stopped at a food joint to have some hot paneer naans. Pillowy bread and juicy paneer -simply the best we have ever had. And all of a sudden the couple stopped before the Gurudhwara. They said that they wanted to do few rituals before the tour and invited us in. Having accepted the invite, we glanced through the temple and finally it was the time for prashad. A melt in mouth sweet made of wheat in ghee, Wow! It left us stunning. Thereupon our conversation grew from Simla Gurudhwara's prashad and ended in Palakad's Arachuvitta Sambar :) Aren't we glad seeing the way how food can unite north and south! The day was indeed a foodventure for us. Foodventure is about exploring different cuisines, tastes swading through different cultures.

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Sharing one of my favorite foodventure recipe, discovered from Palakad.

Arachuvitta sambhar is a special south indian lentil veg stew made with freshly ground spices. It is usually made with shallots or a combination of vegetables. The sambar goes well with rice/idli/dosa.



Cooking time - 20 mins  |   Preparation time - 20 mins  |  Serves - 4 to 5 adults


1/2 cup toor dal

Tamarind extract from small goosberry sized tamarind



coriander leaves few

Vegetables - I choose 1or2 in each


broad beans





10 shallots

For freshly ground masala

3 long red chillies

1 tbspn bengal gram

1 small block of asafoetida

few curryleaves

1/4 tspn fenugreek seeds

1.5 tbspn coriander seeds

2 tbspn of dessicated coconut

For tempering

2 tspn Coconut oil

1/2 tspn mustard seeds

1 red chilly

Few curry leaves


    1. Chop all the veggies into cubes. Saute them in a tspn of coconut oil.


    1. Saute the items for the freshly ground spice mix until light golden brown. Let them cool.


    1. Make a fine paste out of them adding water little by little.


    1. Pressure cook dal with enough water so that the dal becomes mushy.


    1. Add the saute-ed vegetables ( except brinjal, shallots and ladysfinger ) to the tamarind extract and let them cook on a medium flame.


    1. Add brinjal, shallots, ladysfinger once the other vegetables are almost cooked.


    1. Bring it to a boil.


    1. Add the ground masala paste and dal. Sprinkle some coriander leaves.


    1. Simmer the gravy for another 10 mins.


    1. Make a tadka with the ingredients for tempering. Add it to the curry. Switch off the flame.


    1. Serve the sambar piping hot with white rice and Potato fry. It is a divine combo :)

Please do try out this traditional delicacy arachuvitta sambar and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page :)

Love & Shalom,


Jofy Abraham
Food Stylist, Food Photographer, Food Enthusiast
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