Arachuvitta Sambar with Kerala Style Erissery (Pumpkin and Chickpea)

Name: Arachuvitta Sambar with Kerala Style Erissery (Pumpkin and Chickpea)
Prep time: 35 min
Cook time: 55 min
Ingredients: 100 g Toor dal (split pigeon peas); 150 g Drumstick and carrots; 30 g Tamarind extract; 1 tbsp Coconut oil; 1 tsp Mustard seeds; 0.5 tsp Fenugreek seeds; 1 tbsp Fresh grated coconut; 1 tsp Coriander seeds; 3 Dried red chilies; 0.25 tsp Asafoetida; 200 g Yellow pumpkin, cubed; 100 g Boiled chickpeas; 50 g Fresh grated coconut; 1 tsp Cumin seeds; 0.5 tsp Turmeric powder; 2 tbsp Coconut oil; 1 tsp Mustard seeds; 1 sprig Curry leaves

⏱️ 35m Prep🔥 55m Cook

Primary Dish

Arachuvitta Sambar

Ingredients

• 100 g Toor dal (split pigeon peas)
• 150 g Drumstick and carrots
• 30 g Tamarind extract
• 1 tbsp Coconut oil
• 1 tsp Mustard seeds
• 0.5 tsp Fenugreek seeds
• 1 tbsp Fresh grated coconut
• 1 tsp Coriander seeds
• 3 Dried red chilies
• 0.25 tsp Asafoetida

Cooking Steps

Pressure cook the toor dal with turmeric until soft.

Blender: Toast coriander seeds, red chilies, and coconut in oil, then grind into a smooth paste.

In a pot, boil vegetables with tamarind water, salt, and turmeric until tender.

Add the cooked dal and the ground paste to the vegetables and simmer for 10 minutes.

Temper mustard seeds, fenugreek, and asafoetida in oil and pour over the sambar.

The Perfect Pairing

Kerala Style Erissery (Pumpkin and Chickpea)

Ingredients

• 200 g Yellow pumpkin, cubed
• 100 g Boiled chickpeas
• 50 g Fresh grated coconut
• 1 tsp Cumin seeds
• 0.5 tsp Turmeric powder
• 2 tbsp Coconut oil
• 1 tsp Mustard seeds
• 1 sprig Curry leaves

Cooking Steps

Pressure cook pumpkin and chickpeas with turmeric and minimal water.

Blender: Grind coconut with cumin seeds to a coarse paste.

Mash a portion of the pumpkin to thicken the texture.

Add the coconut paste to the vegetable mix and heat through.

Temper mustard seeds and curry leaves in coconut oil and fold into the dish.