Araichivitta Murungakai Sambar / Drumstick Sambar

This is a traditional sambar recipe that is prepared on the days of festivities. A lot of vegetable will go into making this sambar , but I have used only Drum Stick / Murungakai , it is rich in iron and Zinc. This is called as “Araichivitta” sambar because we freshly roast and grind the sambar powder.


Tamarind Extract


Take tamarind that is of the size of a gooseberry. Soak it in lukewarm water. This method makes the tamarind soft and easier to take the extract. Once this cools down , add water to this and start mashing it with your hand. You’ll see that it’ll leave out its juices and mix with the water , transfer this water into a cup and repeat the process until you the tamarind becomes pale and you will not be able to take any extract out of it. This will yield about 200-250 ml of extract.

Cooking the Drum Stick/ Murungakai

Cut the drumstick into 1 inch pieces and cook it in a pot of water. Add water that just about submerges the drumsticks . Add little salt to it. I personally do not advice in cooking the drum stick in cooker , because it looses its nutrients and also turns very pale. This method of cooking retains its nutrition and color. Cook the Drumsticks until tender. When you insert a knife it should go in smoothly. This will take about 10 minutes to cook.

Cooking Toor Dal


Wash the toor dal and cook this in pressure cooker up to 6 whistles. Allow the pressure to release on its own. Toor dal has the tendency to cook only 3/4th , to make it cook till mushy in consistency , add little bit of moong dal and a tbsp of ghee to it before keeping it in the pressure cooker. Also add a pinch of turmeric.


  • Cuisine: south indian
  • Yield: 8 serving
  • Course or type: main course
  • Preparation Time: 20 min
  • Difficulty: medium
  • Cooking Time: 15 min


Drum stick / Murungakai 200 grams
Cooked toor dal / thuvaram paruppu / pigeon pea 2 cups
Tamarind extract 200-250 ml
Salt As required

For roasting and grinding

Sesame Oil 2 tbsps
Compounded asafetida / Katti Perungayam 1 pellet
Coriander seeds / Dhaniya 3 tbsps
Dry red chillies / Kaindha Milagai 5
Channa Dal / Kadalai Paruppu 2 tsps
Fenugreek seeds / Methi seeds / Mendhiyam 2 tsps
Freshly grated coconut 1 handfull


Sesame oil

1 tbsp

Mustard seeds

1 tsp

Curry leaves


Green Chilly

1 chopped


  1. Make all the above mentioned pre requisites ready , i.e , Tamarind extract – it should come for about 200 ml , Cooking the drum sticks until tender and cooking the dal in pressure cooker. All of this will take about 15-20 minutes.
  2. Meanwhile , take a kadaai, keep it on medium heat. Once the kadaai gets heated add 2 tbsps of sesame oil and fry the compounded asafoetida.
  3. Once this is fried add all the other ingredients given under “For roasting and grinding” , except coconut. Saute them until aromatic.IMG_20160112_114100.jpg
  4. Transfer this to a blender jar and add the grated coconut. I do not fry the coconut because it sometimes gives the smell of its oil and gives a different flavor. I do not like that hence I add the coconut directly. Grind this to coarse powder.
  5. Take the vessel that has the cooked drumsticks , keep it on low heat and add the tamarind extract. Increase the heat and allow this to boil until the raw smell of the tamarind goes.IMG_20160112_115407.jpg
  6. Once this starts boiling , add the freshly prepared powder and required amount of salt , stir this. Allow this to steep for about 2-3 minutes in medium heat.
  7. Now add the Cooked dal to this and stir it in.IMG_20160112_122635.jpg
  8. Check the consistency , if it is too runny add a mixture of water and rice flour to this and mix. If not leave it as it is.
  9. Get the tempering ready and add it to the sambar.

10.Take it off heat and serve it hot as a main dish with plain rice.IMG_20161220_105329.jpg

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One Comment Add yours

  1. Megala says:

    I like your sambar powder the most, seems flavorful!


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