• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

PepperOnPizza

  • RECIPE INDEX
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Hello There!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Kootu and Kozhumbu

    Arachuvitta Sambar with Coconut and Spice Paste

    Published: Sep 29, 2019 Modified: Apr 13, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

    Sharing is caring!

    15 shares
    • Facebook
    • Twitter
    A brass bowl filled with brown coloured gravy arachuvitta sambar, with small onions and curry leaves on the surface. Resting on an orange and red zaree silk saree, with a white book with blue letters on the bottom right. All on a white background. https://www.PepperOnPizza.com

    Jump to Recipe Print Recipe

    The Tamil Iyer kitchen's Arachuvitta Sambar made with tamarind, lentils, freshly ground coconut and spices. No sambar powder added. Sauteed baby red onions. Tempered with Mustard and Red chilies in coconut oil. This is total comfort food with hot rice, ghee (for the non vegans), a simple beans or brinjal or bhindi poriyal and appalam. Vary it by adding sliced radish or bitter gourd or drumstick instead of the sambar onions. Each vegetable or 'taan' gives a different dimension and flavour to the sambar. Festival meals in Tamilnadu are incomplete without this tantalising sambar.

    A large brass bowl filed with brown arachuvitta sambar, with little green curry leaves and the tops of small onions on the surface. Resting on an orange and red rich silk zari saree. A white book with green titles in the background and all on a white background

    My partner in the Shhh Cooking Secretly Challenge Tamil Nadu theme this month, Aparna Parinam, was quick to specify two ingredients that are essential to Tamil Nadu cuisine. There is hardly any savoury dish that is made without these two finding a place in the ingredients list: Turmeric, that healing manjal podi, and Mustard seeds which add a zing to any dish. I therefore decided to post this traditional sambar with small onions in time for the festival season that is upon us.

    In my family, the only recognized sambar is Shanta Aunty's arachuvitta sambar. No one else can make it like Shanta Ravikumar, even if the exact same recipe is followed. My sambar varies in some aspects from what I recollect of hers. I know for sure that my daughters, much as they love my cooking, are going to ignore this post and will continue to make the sambar Aunty's way, and I don't grudge it one bit.

    My Mom would always make this sambar on festival days. It was a must on the menu for the grand Deepavali eve feast, and mandatory when the son-in-law was present!

    How To Make Arachuvitta Sambar

    1. Give adequate time for the tamarind to soak, so that you get the best out of it. The tamarind adds both flavour and substance to the sambar.
    2. Keep everything ready as in the instructions below, before you start making the sambar. Soak tamarind, cook the lentils, roast and grind spices and coconut into paste. It's faster and you reduce the risk of overcooking something or charring it, while you prepare the next set of ingredients.
    3. I like to cook the thowar dal really soft and then mash it with a wooden  masher or a whisk, so that it blends into the tamarind extract and ground paste. I'm not fond of lentils visibly floating in my sambar or left as a thick residue, and I'm sure you are not too! And why let all that protein go to waste!
    4. When roasting the spices and coconut, keep the heat on low or medium, and stir often. If the chilies and coriander become black or char, the flavour of the sambar is reduced and the colour will be dark too. A light brown / mustardy colour will give the sambar an attractive hue.

    Lentil and spice coconut paste cooked in tamarind extract. Sambar in a brass bowl with a few small green curry leaves and the tops of small Madras onions floating on the surface. A grey and black Tamil classic book in the background and a red cloth with gold print on the left. The whole on a white background

    About the Ingredients

    I use two different oils for the sambar: Sesame oil/ nalla ennai for roasting the small onions and the spices, and coconut oil for the tempering. Sesame oil is a traditional oil in Tamil cooking and it gives a very special flavour and aroma. You can use sesame oil or ghee for the tempering, but I think coconut oil tempering really lifts up the arachuvitta sambar to a different dimension.

    The chilies I cook with nowadays are the slim, longish red chilies from Hindupur in Andhra Pradesh. They are really, really, spicy hot and just handling them means I have to wash my hands immediately with soap. I have therefore used only 2 chilies. Depending on your spice appetite and quality/ heat of chili, you need to adjust the quantity accordingly.

    Fresh grated coconut is ideal for the archuvitta sambar. I haven't yet used desiccated coconut which may be the only option in some places outside India. So long as the coconut tastes flavourful and not spoilt, it should do fine in this recipe.

    Tamarind: I use a mix of old rather dark tamarind (again from the Hindupur market), and a newer brown one. This gives me the right combination of tartness for my rasams and sambars. The older tamarind is sweet and sour, less acidic than the newer one, and the brown one reduces the dark colour and gives a sambar a pleasant look.

    Sambar onions: The baby red onions or Madras onions/ sambar onions are perfect in this dish. They are sweeter and tastier than the regular onion we use in curries and gravies. They are also known here in India as shallots, though botanically speaking, they may differ from the shallots you get in Europe.

    This festive season, try making Iyer Style arachuvitta sambar with chinna vengaiyam/ small onions, at home, and let me know how you liked it!

    I had talked above about my partner for this month, Aparna Parinam of the food blog Tangy Tales. Aparna is the author of the cookbook Chutneys, Adding Spice To Your Life, and her site has a wide range of recipes, specially traditional ones from India. Do visit her site, you will love it! 

    For this months theme, Aparna used as secret ingredients, cluster beans and coconut and with these she made this very interesting curry using both the ingredients. For the recipe, please check here. 

    Shhh Secretly Challenge Group Logo

    This Post is sent to the Event  Shhhh Cooking Secretly Challenge, for the theme Tamil Nadu Cuisine. To explain a little about this group: It was started by Priya of Priya’s Versatile Recipes and is now administered by Mayuri Shah of Mayuri’s Jikoni.

    Every month the member food bloggers are paired up and give each other the names of 2 secret ingredients to cook with, according to the theme for the month. If you’re interested in joining this exciting group then please leave a message in the comments!

    Other Tamil Cuisine Recipes You May Like From My Blog :

    Homemade Rasam Powder

    Blue yellow and orange jars with rusty orange coloured rasam powder, a homemade spice powder from Indian Tamil cuisine

    Kothavarangai Parrupu Usili/ Traditional Tamil curry of Cluster Beans with lentil paste

    Green and yellow dry curry in a brass bowl with a sprig of curry leaves on top, a pink and white napkin seen to the bottom left. Kothavarangai Paruppu Usili, tender cluster beans sliced thin and cooked with a paste of cooked lentils, tempered with mustard and chili.

     

     

     

    Peerkangai Thogiyal / Ridge Gourd Chutney

    Green Ridge Gourd Peel chutney, Peerkangai Thogaiyal, in a white bowl edged with blue and orange. A sprig of curry leaves

    Simple Brinjal Capsicum Curry

     

    "Recipe"

    Brown coloured sambar in a brass bowl, with green curry leaves and pale white and red small onions floating on top. The bowl rests on an orange and red zari silk saree and has a white book with blue letters on Tamil merchants, on the right. All on a white background

    Arachuvitta Sambar with Lentils and Paste of Roasted Spices and Coconut

    Sujata Shukla
    A Tamil Iyer recipe, Arachuvitta sambar has tamarind extract boiled with cooked lentils and a paste of fragrant roasted spices and coconut. Baby red onions, drumstick, radish or bitter gourd are added to the sambar which is tempered with mustard seeds, chili and curry leaves in coconut oil
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Dish
    Cuisine Indian, south indian, Tamilian
    Servings 4 servings

    Equipment

    • Pressure Cooker
    • Mixie / Food processor
    • Small frying pan
    • Medium sized Pan

    Ingredients
      

    For the Dal/ Lentils

    • 1 cup Thowar Dal/ Thowaram Paruppu Pigeon Pea Lentils
    • ⅛ teaspoon Turmeric Powder
    • 1 cup Water for pressure cooking Enough water to cover the dal well

    For the Tamarind Extract

    • 1 Lemon sized Tamarind pulp the size of a small Indian lemon, or a little more than would fit into a tablespoon
    • 1 cup Water for soaking the tamarind

    For the Coconut Spice Paste

    • 1 tablespoon Sesame Oil or Coconut oil
    • 4 tablespoons Dhania seeds Coriander seeds
    • 2-4 Dry Red Chilies As per taste
    • 1 teaspoon Rai/ Kaduggu Mustard Seeds
    • ½ teaspoon Methi/ Vendiyam seeds Fenugreek seeds
    • ⅛ teaspoon Hing/ Perungayam Asafoetida powder
    • 1 teaspoon White Til/ Ellu White Sesame seeds
    • a few Curry leaves
    • ½ - ¾ cup Grated coconut or about ½ a medium sized coconut, grated or in small pieces

    For Frying Sambar Onions

    • 1 tablespoon Sesame oil
    • 8-10 Baby red onions/ red shallots Peeled

    For Arachuvitta Sambar

    • 1 cup Tamarind extract from Ingredients list above
    • ½ cup Tomato slices 1 medium tomato, diced into 2 cm pieces
    • ⅛ teaspoon Haldi/ Manjal podi Turmeric Powder
    • a few Curry leaves
    • ½ teaspoon Salt or as per taste
    • Coconut paste from ingredients list above
    • Cooked towar dal from ingredients list above

    For Tempering

    • 1 tablespoon Coconut oil
    • ½ teaspoon Mustard seeds
    • 1 Dry Red Chili
    • a few Curry leaves

    Instructions
     

    To Cook the Thowar Dal / Pigeon Pea Lentils

    • Rinse and drain the lentils. Place in a pressure cooker with water and turmeric powder. Cook for 2 whistles. Remove from the heat and allow the cooker to reduce steam by itself. Open the cooker when required, as in the instructions below for making the coconut paste.

    To Make Tamarind Extract

    • Soak the tamarind for 20 minutes in ½ cup of water, or for 10 minutes in hot water. When required, squeeze out the juice from the pulp and filter the extract into a bowl. Add the remaining ½ cup of water (in ingredients list above) to the left over pulp, and squeeze out as much of the juice as you can. Use the tamarind extract as in instructions below.

    To Make Coconut Spices Paste

    • Set a small pan on the stove (I use cast iron). Heat sesame oil. When the oil is hot (not smoking hot, just hot) add mustard seeds and methi/ fenugreek seeds/ vendiyam. Stir and fry for 10 seconds or till the methi begins to darken.
      Add dhania seeds / coriander/ kothamalli vera and stir for about 30 seconds till they just begin to darken. You don't want the spices and chilies to become black as this will make the sambar an unappetizing dark colour, so keep stirring and watch the pan.
    • Add dry red chilies after removing the stalk. Stir and roast for 10-15 seconds, turning them midway so that both sides of the chili are fried.
      Add til/ sesame seeds/ ellu. Add hing/asafoetida/ perungayam and curry leaves. Stir. The curry leaves may spatter if fresh, so keep a little distance from the stove.
      Add the grated coconut or small slices of coconut. Stir well and roast for about 15 seconds.
      Remove the roasted spices to a heat resistant bowl and set aside to cool. Keep the pan on the stove for frying the onions.
    • Once cool, grind the coconut and spices in the processor with just as much water as is required to make a paste of chutney consistency, ie ground fine. Transfer to a bowl and stir the paste.
      Once the pressure cooker has cooled, open the lid, add the dal to a bowl and mash it well. Add the coconut spices paste to it and mix it in. This is how I make sambar, but if you wish, mash the lentils and set aside. Mix the paste well, and then add each of them to the tamarind extract separately, when required as per instructions below.

    To Fry Sambar Onions

    • Peel the onions.
      While the roasted spices are cooling, wipe the pan in which you roasted them and add 1 tablespoon of sesame oil.
      Add the peeled small onions, whole. Fry on medium flame for about 2 minutes, stirring occasionally, until the onions are fried all over. Drain and remove to a heat resistant bowl and set aside.

    To Make Arachuvitta Sambar

    • Set a pan on the stove. Add the tamarind extract, turmeric powder, tomato slices and curry leaves as listed in the Ingredients under 'For Arachuvitta Sambar'. Add a little salt ( you can add more salt, if required, at the end).
      Bring the mixture to a boil and then simmer it on low heat for about 10 minutes till the raw smell of tamarind has gone.
    • Add the cooked dal/ coconut paste mixture or add mashed dal and coconut paste separately, to the pan. Bring to a boil and simmer on low heat for 5 minutes.
      Check for salt adequacy, add more if required (cautiously- there's no culinary disaster bigger than a dish well done but over salted!). Remove the pan from the heat.

    To Temper the Sambar

    • Heat a small frying pan ( I wipe out and use the one I roasted the spices and onions in)
      Add coconut oil and keep the heat on low. When its hot enough, add mustard seeds. Once they finish crackling, add dried chilies, turning them over after a few seconds so that both sides are fried.
      Add curry leaves (they may splatter in the hot oil, so keep your distance) and turn off the heat.
      Pour the hot tempering on the sambar.
      Serve hot with rice and ghee and accompanying dry curry/ poriyal and appalam/ pappad.
    Keyword Arachuvitta Sambar, Sambar
    Tried this recipe?Let us know how it was!

    More Tamil kootu and kozhumbu varieties

    • Brown pachai sundakkai puli kuzhambu in a bowl with green turkey berry and red tomatoes heaped on top. Peppercorns, red chilies, turkey berry scattered around a white mortar pestle. Red silk fabric to one side
      Pachai Sundakkai Puli Kuzhambu/ Kara Kuzhambu
    • Pale yellow creamy raw mango curry with okra, shallots, mango and curry leaves floating on top, in a white bowl edged with beige. On a dark brown background with a white napkin with green stripe behind
      Raw Mango Curry with Bhindi - Kerala Style
    • Thiruvathirai Ezhukari kootu, a stew from 7 vegetables in a brown tamraind gravy, garnished with cilantro, in a 2 handled brass bowl, on a gray wooden background
      Thiruvathirai Ezhukari Kootu Kuzhambu For Kali
    • Green cabbage kootu/ stew with lentils and coconut paste, in a white bowl, garnished with coriander leaves. A red and black book by a Tamil author in the foreground, all on a black backgroundand a white and green napkin at the back.
      Cabbage Kootu /Vegetable Lentil Coconut Stew

    Sharing is caring!

    15 shares
    • Facebook
    • Twitter

    Reader Interactions

    Comments

      5 from 5 votes

      Have something to Ask or Share? Let's Talk! Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate This Recipe!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. NARMADHA says

      November 02, 2019 at 6:59 am

      5 stars
      wow. so much flavorful and aromatic sambar with freshly grounded spices. Nothing can beat the taste. Looks absolutely scrumptious.

      Reply
      • Sujata Shukla says

        November 02, 2019 at 9:12 am

        Thank you so much, Narmada

        Reply
    2. Seema says

      October 22, 2019 at 11:05 am

      The recipe is just brilliant. Love it. As you were describing i just wanted to add, the sweetness that fresh coconut gives will not be there in dessicated coconut as it gives more of a kopra kind of taste. However, the smell of coconut oil will predominate when using the dessicated one.

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:21 pm

        Thank you Seema! Im lucky to always have fresh coconut within reach to make arachuvitta sambar, but when visiting outside India I sometimes have to manage with whatever is available!

        Reply
    3. Priya says

      October 20, 2019 at 9:31 pm

      Wow...what a detailed post. As Priya said, we dont add yellu or toor dal..would definitely try this the next ti.w...lovely share

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:19 pm

        Thank you Priya! Would love to know how you liked this version! There are so many versions of course!

        Reply
    4. Sujata Roy says

      October 18, 2019 at 4:23 pm

      Sambhar looks absolutely delicious. Loved the use of coconut and small onion. Bookmarking the recipe to try soon. I love coconut in my dal. But never used coconut in sambhar. Now it's in my list to try.

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:18 pm

        Thank you Sujata! It will be on our dining table as the main dish, the evening before Diwali, this week!

        Reply
    5. Archana says

      October 18, 2019 at 7:28 am

      5 stars
      Simply delicious! I love sambhar in any form so this sambhar with fresh coconut is a must try. I can eat it just like soup no accompaniments. 😀
      Your detailed recipe is a great pointer for me as I am yet to make it n even taste it.

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:18 pm

        Thank you Archana! I usually add a lot of sambar to a small portion of rice, love the flavour!

        Reply
    6. Lathiya says

      October 18, 2019 at 1:39 am

      5 stars
      Sambar is inevitable in our home. We weekly make sambar and this arachuvitta sambar is one of my favorite.

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:17 pm

        Thank you Lathiya! And the small onion one is such a great favourite, isn't it!

        Reply
    7. Kalyani says

      October 17, 2019 at 8:22 am

      each house has its signature version of Vengaya sambhar, and I love the deep, rich colour of your version , akka ! would love to have it for a Sunday brunch along with Urulai Roast.. aha!! and then snooze time.. bliss..

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:16 pm

        Ah! Nothing to beat this sambar with potato roast! Thank you, Kalyani!

        Reply
    8. Priya Satheesh says

      October 16, 2019 at 3:58 am

      Such a comfort food.. No doubt that it tastes divide when served with hot rice and ghee.. Perfectly made and loved your clicks.

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:15 pm

        Thank you, Priya! I feel hungry everytime I think of this sambar and its aroma!

        Reply
    9. Priya Vj says

      October 15, 2019 at 9:13 pm

      There are so many variations to the sambar preparation. Each family has it's own signature recipe though the base might be same . Your recipe is truly tempting to try .

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:14 pm

        Thank you so much, Priya! I suddenly realised that I had not yet posted this basic recipe from Tamil cuisine, and hence this post!

        Reply
    10. Renu says

      October 15, 2019 at 8:22 pm

      5 stars
      Thanks for the detail info on the sambar and why you have used the different oils in this . It helps us when it is not our day to day cuisine. Loving the different spices and the lentil that goes in. Looks very aromatic and flavourful.

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:13 pm

        Thank you Renu! We traditionally prepare this version with small onions the evening before Diwali, so I thought this would be a timely post!

        Reply
    11. Mayuri Patel says

      October 15, 2019 at 7:21 pm

      Arachuvitta sambar looks so tempting. Wouldn't mind having it with some steaming rice and ghee. You're so right Sujata that the flavour of the sambar not only depends on the spices used but also the vegetables. Different vegetables impart a different taste. I love onion and drumstick ones the best. And the small onions definitely make the sambar taste different from the normal onion one.

      Reply
      • Sujata Shukla says

        October 23, 2019 at 7:12 pm

        Thank you Mayuri! I love the small onion version the best, too! I also like the one with karela, it has a totally different flavour from other sambars!

        Reply
    12. Vasusvegkitchen says

      October 15, 2019 at 11:48 am

      Arachuvitta sambar looks very delicious, aromatic with traditional presentation. My mom always prepare sambar using freshly grinded masala paste, your version of adding til and mustard in grinding masala sound intresting. Love to taste it soon..

      Reply
      • Sujata Shukla says

        October 15, 2019 at 12:08 pm

        Thank you! We have so many different versions of Sambar, isn’t it. This one is a favourite

        Reply
    13. Poonam Bachhav says

      October 12, 2019 at 12:19 pm

      5 stars
      This is such a flavorful and aromatic sambar with lentils, coconut and spice mix. Your presentation is make Ng it all the more desirable.

      Reply
      • Sujata Shukla says

        October 14, 2019 at 1:20 pm

        Thank you! It’s a family favourite

        Reply
    14. Swati says

      October 12, 2019 at 9:33 am

      Thanks for the detailed post on arachuvitta Sambhar, for someone like me who knows only one version of Sambhar with Sambhar Masala!!:) .Recipe sounds so flavourful with all the ingredients and fresh coconut spice paste.. Will love to try it.

      Reply
      • Sujata Shukla says

        October 14, 2019 at 1:20 pm

        Thank you! There are different versions even of the same variety! And each one tastes so good!

        Reply
    15. The Girl Next Door says

      October 06, 2019 at 9:48 pm

      Wow! What an elaborate post outlining tips to get Arachuvitta Sambar just right! Richly deserved too, considering just how flavourful this sambar is. 🙂

      We make it the same way too, just that we don't use sesame seeds and mustard in the spice mix. I'll definitely try out your version the next time I make Arachuvitta Sambar.

      Reply
      • Sujata Shukla says

        October 07, 2019 at 8:32 am

        Thank you Priya! This is such comfort food, isn’t it!

        Reply
    16. Rafeeda - The Big Sweet Tooth says

      October 01, 2019 at 12:47 pm

      I can literally get the aroma of that amazing looking sambar... Uff... I just need a bowl of rice and nothing else to enjoy this...

      Reply
      • Sujata Shukla says

        October 01, 2019 at 3:42 pm

        Thank you Rafeeda! This is my favourite Sambar!

        Reply

    Primary Sidebar

    Trending Posts

    • Six rectangles showing six different dishes for Navaratri naivedyam, some on leaves, some in bowls with coloured napkins in the background.
      Easy Navaratri Naivedyam and Sundal Recipes
    • A colourful array of dry fruits, kiwi, pineapple, berries, citrus, papaya ready to be cut to soak fruits for Christmas cake
      How to Soak Fruits for Christmas Fruit Cake
    • Cooking for the New Mom -Small portions of different dishes including greens and fried berries set on a plate for serving to the new momBaked squash crusted with herbs and parmesan
      Cooking for the New Mom - Pathiya Samayal My Way!
    • Yellow Broccoli Cheddar Soup flecked with green bits of herbs and broccoli,in a white bowl with a baguette in the background and pieces of green broccoli on the side
      Broccoli Cheddar Soup with Herbs and delicately Spiced

    Season's Favourites

    • 3 little jars of reddish brown Homemade fig jam with mint and no pectin on a white rectangular marble slab, with fig halves on one side and a napkin with blue, yellow, red and green stripes on the left
      Homemade Fig Jam No Added Pectin -Easy Step by Step Guide
    • A glass bowl with a greenish Purple Basil Pesto with some Purple basil leaves alongside
      Easy Purple Basil Pesto with Pine nuts and Parmesan
    • Curried Roasted Pumpkin Soup with apples and Indian spices including turmeric, in a white bowl and a garnish of ruby red pomegranate arils and crushed pista nuts
      Curried Roasted Pumpkin Soup with Indian Spices
    • Penne pasta in a yellow pumpkin sauce with green basil leaves and red chili flakes, on a white pasta plate edged with green, on a yellow background. A white napkin with thin green stripes on the right
      Pasta in Roasted Pumpkin Sauce and Parmesan

    Get My Book:

    Bhog Naivedya -Food Offerings To The Gods

    Get it at your nearest book store, or use the link below:

    https://amzn.to/3D5xfeU
    Bright Green covered book with titles in white and yellow. Bhog Naivedya Food Offerings to the Gods

    Hello There!

    Meet the Author, Owner, Content Creator and Recipe Developer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with Salads, Soups and Mediterranean food. There are recipes for delicious Jams, thin crust Pizza, Pestos and Pickles too! I'm also the newly minted author of a book on sacred foods, 'BHOG NAIVEDYA: Food Offerings To The Gods' published by Rupa Publications India. Do Check out my Author Page to read all about me and this Blog!

    More about me →

    • Recipe Index
    • Hello There!

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclosures
    • Medical Disclaimer

    Hello There!

    About Us

    Contact

    • Contact Us

    Copyright Notice:

    Copyright © 2022 Sujata Shukla and PepperOnPizza.com. Unauthorized use and/or duplication of this material or any part of the content, including but not limited to Recipes, Posts and Images, without the express and written permission from this site’s author and owner is strictly prohibited. Full recipe is not to be posted - Small Excerpts and links may be used, provided that full and clear credit is given to Sujata Shukla and to PepperOnPizza.com with appropriate and specific links directing to the original content.

    15 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.