Poracha Sambar (2)

Ingredients:

• 1 Cup cooked Thur Dhal
• 1 Cup Mixed vegetable or a single vegetable
• 1/2 cup coconut
• Curry leaves
• 2 to 4 red chilies
• 2 sp Udad Dhal
• Asafetida powder
• Mustard seeds, Udad Dhal for seasoning
• Oil for seasoning
• Salt

Method:

• Fry red chilies, udad Dhal and asafetida and grind with coconut.
• In a pan make seasoning and add cooked Dhal, grind masala and salt.
• If you need sambar thin, add some water in that.
• Mix well and add vegetable and allow the vegetable to cook
• Stir occasionally. After the vegetable cooks add curry patha and remove the sambar from the fire.
• Serve with cooked rice and ghee.

Poracha Sambar (1)

Ingredients:

• 1 Cup cooked Thur or Moong Dhal
• 1 Cup Mixed vegetable or a single vegetable
• 1/2 cup coconut
• Curry leaves
• 1/2 to 1 sp cumin seeds
• 2 to 4 red or green chilies
• Mustard seeds, Udad Dhal for seasoning
• Oil for seasoning
• Salt

Method:

• Grind coconut, cumin seeds and chilies and keep aside.
• In a pan make seasoning and add cooked Dhal, grind masala and salt.
• If you need sambar thin, add some water in that.
• Mix well and add vegetable and allow the vegetable to cook
• Stir occasionally. After the vegetable cooks add curry patha and remove the sambar from the fire.
• Serve with cooked rice and ghee.

Malabar Sambar

Ingredients:

• 5 to 7 Red chilies
• 1 sp Channa Dhal
• 1 sp. Coriander seeds
• 1/2 sp. Fenugreek seeds
• 1/2 sp. mustard seed
• 1/2 cup fresh coconut
• 2 sp coconut oil
• 1 cup cooked Thur Dhal
• 2 cup tamarind water
• Curry leaves
• Some vegetable like chow chow, brinjal, pumpkin etc.,

Method:

• Fry red chilly, coriander seeds, fenugreek seeds and channa Dhal and grind with coconut and keep aside.
• Pour coconut oil in a deep pan and make seasoning with mustard seeds
• Add tamarind water, cooked Dhal, curry leaves, turmeric powder and one of the above vegetable.
• Allow the vegetable to cook in tamarind water. Now add the grind masala and allow the sambar to boil for a while.
• Remove from the fire and serve with hot cooked rice.

Sambar without Sambar Powder

Ingredients:

• 1 cup cooked Thur Dhal
• 2 cups tamarind water or 2 spoons of Puli paste
• 10 - 12 red chilies
• 1 sp. Thur Dhal
• 1 sp. Udad Dhal
• 1/2 sp Mustard seeds
• Asafetida powder
• Turmeric powder
• Oil for seasoning
• Salt
• Onion (optional)
• Curry patha

Method:

• Make seasoning with mustard seeds, thur Dhal, red chilies and udad Dhal.
• Pour tamarind water and cooked Dhal in it.
• Add curry patha, asafetida powder and turmeric powder
• Allow it to boil and after 5 - 10 minutes remove the sambar from the fire
• Serve with rice.

Notes:

• Any fried curry like potatoes, raw plantain or Brinjal curry prepared with APP will make this sambar super.

Moor Kulambu III (Sambar using Butter milk)

Ingredients:

• Thick Butter Milk 2 cups (Less sour)
• Thur Dhal 3 Spoons
• Grated Coconut 2 Spoons
• Asafetida A pinch
• Udad Dhal 1/2 Spoon
• Mustard Seeds 1/2 Spoon
• Fenugreek Seeds 1/4 Spoon
• Turmeric Powder 1/4 Spoon
• Red Chilly 2-4
• Green Chilly 2-4
• Oil to fry
• Salt to taste

Method:

• 1. Soak Thur Dhal in water.
• 2. Fry all other ingredients except coconut and grind with coconut and Thur Dhal.
• 3. In a pan, make seasoning with Mustard seeds. Add buttermilk and the masala from the mixer.
• 4. Add salt and mix well and let it boil for five minutes
• 5. Remove from the fire. Serve with rice.

Notes:

• For all Moor kulumbu you can use Fried Ladys finger, chow chow, Boiled and fried potatoes, Pumpkin, Drum stick as Than.
• At festival time we use to make this Moor Kulumbu and at that time we put Udad vadai as Than.
• That will be more tasty while eating

Moor Kulambu VII (Marata moor kulambu)

Ingredients:

• 2 cups thick butter milk (less sour)
• 1 sp black pepper
• 1/2 sp cumin seeds
• 2 - 3 sp coconut
• Mustard seeds for seasoning
• Oil
• Salt

Method:

• Fry pepper and cumin seeds. Grind them with coconut.
• Pour oil in a pan and make seasoning with mustard seeds.
• Add thick butter milk and masala in that.
• Stir well, add salt and mix well.
• Bring it to a boil and remove from the fire.
• Serve with rice.

Paruppu Urundai Morekuzhambu

Ingredients:

• Ingredients for paruppu urundai
• 1cup thur dal
• 1/2 cup moong dal
• 1 spoon chana dal
• 2 to 4 green chillies
• 3 to 4 red chillies
• Salt as per your taste
• Other Ingredients:
• 1 sp mustard seeds
• 1 sp udad dal
• 10 - 12 curry leaves
• 2 to 3 sp oil
• 1/2 coconut
• 2 green chilly
• 2 glass of thick butter milk
• 1/2 sp asafetida
• 1 to 2 sp rice flour
• 1/2 sp turmeric powder
• Salt

Method:

• Soak all dals for 1 hour.
• Grind it with 2 green chilli, 3 red chilli little water and grind corsely.
• Add salt and mix.
• Take a kadai heat it with a spoon oil - add mustard seed, curry leaves, asafetida add the dal paste and fry.
• Bring it to room temp.
• Then make small balls out of the dough.
• Now cook it in the steam like Idly.
• Keep aside.
• Make a past with coconut and green chilly and mix with butter milk.
• In another pan, make seasoning with mustard seeds, asafetida,turmeric powder and curry leaves.
• Pour buttermilk (which we mixed the masala paste) in the pan and bring it to a boil.
• Now add the steamed balls in this.
• Bring a boil and remove from the heat.
• Serve with cooked rice.

Notes:

• you can use channa dal or thur dal instead of moong dal and do as per the recipe.

Karivepali Kulumbu 3

Ingredients:

• Curry Leaves – a handful
• Thuvar Dhal – 2 tablespoon
• Channa dhal – 1 teaspoon
• Red Chillies – 5 - 6
• Pepper – 2 teaspoon
• Coconut – 2 tablespoon
• Tamarind paste – 1 to 1 1/2 sp
• Turmeric Powder – ½ teaspoon
• Asafotida Powder – ½ teaspoon
• Sesame Oil – 2 tablespoon
• Mustard – ½ teaspoon
• Fried and powdered - Fenugreek powder – ½ teaspoon
• Salt – 2 teaspoon or as per taste

Method:

• In a kadai put one teaspoon oil and fry thurvar dhal, channa dhal, Pepper and red chillies, and keep separately.
• Same kadai add the curry leaves and fry for a while.
• Remove and grind to a fine powder.
• Grind coconut separately to a fine paste.
• In a kadai put the remaining oil and when it is hot add mustard.
• Add 2 cups of water along with turmeric powder and ground dhal powder. Stir well, bring to boil.
• When it starts boiling, add the coconut paste and add little water if necessary.
• Stir once again and let it cook in low flame till it thickens.
• Your kuzhambu is ready to serve.

Notes:

• Few Gralic flakes and sambar onions can also be added while seasoning.
• And if you want you can avoid coconut also.

Karnataka Sambar Powder

Ingredients:

• 3 cups Whole Dhaniya
• 5 cups Dry Red Chilly ( you can use Byadgi chillies which are bright red, but less hot)
• 1 1/2 cup Urad Dal
• 1 cup Channa Dal
• 1 tbsp Methi Seeds
• 10 pieces of cinnamon
• 6 cloves
• a few dried curry leaves
• 1 tsp Asafoetida
• 1 tsp Turmeric powder

Method:

• Dry roast all the ingredients separately except the turmeric powder.
• After roasting everything cool.
• Grind all ingredients together into a fine powder.
• That is all. Store in an airtight jar.

Notes:

• some people use cardamom instead of cloves.

Vathal Kulambu

Ingredients:

• 2 cups thick tamarind juice or 2 sp puli paste
• 2 sp channa dhal
• 2 sp thur dhal
• 4-6 red chilly
• 1/2 sp mustard seeds
• Asafetida
• 2-3 sp sambar powder
• 1 onion
• 1/2 sp fried and powdered fenugreek
• 1 Tomato (optional)
• A few kari pathas
• Oil to fry
• Salt to taste

Method:

• In a pan make seasoning with mustard seeds, channa dhal, thur dhal and red chilly.
• Add cut onion and fry well.
• Add tamarind juice
• Add salt, fenugreek powder, asafetida and kari patha.
• Allow it to boil for 10 min.
• Add cut tomato pieces and boil for 2 more min.
• Remove from the fire.
• Serve with cooked rice.

Notes:

• This Kulambu MUST BE THICK and the oil must be at the top of the Kulambu Other than onion, you can use
• Garlic Ladies Finger, Drum Stick, Sundakai / Manathakali Vathal.

Images:

Karnataka Sambar

Ingredients:

• ½ cup toor dal
• 2 cups vegetables, diced (potatoes, tomatoes, beans, peas, carrots, brinjals, etc)
• ½ cup coconut, freshly grated
• 2 sp tamarind paste
• 2 sp crushed jaggery ( you can add sugar also)
• 2 - 3 red chilies
• ¼ tsp coriander powder
• ¼ tsp fenugreek seeds
• ½ tsp sesame seeds
• ¼ tsp cumin seeds
• ¼ tsp mustard seeds
• ¼ tsp turmeric powder
• A pinch of asafetida
• 5-6 curry leaves
• 2 tbsp finely chopped coriander leaves
• Salt
• 2 -3 tab sp ground nut oil
• 1sp mustard seeds

Method:

• Soak toor dal for 8 hours or overnight.
• Fry grated coconut, red chilies, coriander powder, fenugreek seeds, sesame seeds, cumin seeds and mustard seeds in 1 tsp oil and grind with coconut into a smooth paste.
• Pressure-cook the soaked dal with salt, 1 sp oil and turmeric powder.
• In a deep pan pour oil and make seasoning with mustard seeds.
• Add cut vegetables and fry. Add salt.
• Let it cook for a while.
• Now add ground paste, asafetida, tamarind paste and curry leaves.
• Mix well and sim the flame.
• Let it cook for 5 more min.
• Add cooked dal and if you want add some water to the sambar.
• Add crushed jaggery and bring it to a boil.
• Remove and add chopped fresh coriander leaves.
• Your sambar is ready.
• Serve with rice or idly or dosa.

Notes:

• I recd. Karanataka sambar recipes from my friend, and I am posting here as per Lalaitha Sivagurus request.

Karnataka Sambar 2

Ingredients:

• 1/2 cup toor daal
• 1/2 cup grated fresh
• 1 tsp channa daal
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp methi seeds
• A pinch asafoetida
• 7-8 curry leaves
• 1/2 inch piece cinnamon
• 5-6 cloves
• 5-6 red chilies
• Vegetables - green beans, carrot, cauliflower, tomato, potato, drumsticks
• Oil
• coriander leaves
• A pinch turmeric
• Salt

Method:

• Cook daal with little turmeric and 2 drops of oil
• Cook vegetables separately.
• Heat 1 tspn oil and fry ingredients from channa daal to red chillies.
• Add coconut and fry for 2-3 minutes. Grind to a thin paste.
• In a deep pan put cooked daal, add vegetables, ground masala and salt.
• Mix well and allow it to cook for 5-10 minutes.
• Garnish with coriander leaves.
• Heat 1tspn oil. Add mustard seeds, when they start popping, add curry leaves .
• Add this seasoning to the cooked sambar. Serve hot with rice.

Karnataka Sambar 3

Ingredients:

• 1 cup Toor dhall
• 2 sp tamarind paste
• 2 - 4 tab sp fresh Coconut
• 4 onions
• 3 Spoons of Sambar powder (Karnataka sambar powder)
• 5 to 6 nos Green chillies
• 1sp asafetida
• 1 medium sized Tomato
• 1 sp sugar
• For seasoning:
• 2 tbsp of groundnut Oil
• 1/2 sp mustard seeds
• 1/4 spof Fenugreek seeds
• 1/2 sp of asafetida
• 1/2 sp Turmeric powder
• Salt to taste
• Curry leaves
• Coriander leaves
• VEGETABLES TO BE ADDED
• You can add any vegetable like Drum stick, Raw banana,yam pieces or beans,Brinjals etc but not more than two varieties in this version.

Method:

• Cut veg. into lenghty pieces.
• Dice tomato.
• Wash and then cook in a open pressure pan after adding a bit of salt and 1 spoon of sugar till 1/2 cooked.
• Set aside.(this will prevent them from becoming mushy)
• Cook the dhall after adding one small spoon of asafetida and turmeric powder very well.
• Keep it aside.
• Take two onions and roast them over fire till outer cover burns to black.
• Fry fresh coconut.
• Remove the burnt cover and make a fine paste of roasted onions and fried fresh coconut.
• Take balance 2 onions and just cut them into two.
• Press green chilies without breaking them.
• In a deep pan pour oil and make seasoning.
• Now add green chillies, and onion fry well.
• Now add cooked dal, tamarind paste and salt.
• Allow it to boil for a while.
• Add 1/2 cooked veg. in the sambar.
• Add sambar powder and ground paste.
• Mix well. Bring it to a boil.
• Add chopped coriander leaves and tomato.
• Your Yummy sambar is ready.
• Serve this with hot rice or idly or dosa.

Notes:

• There is another variation of adding the raw onions in the Dhall and let it get cooked in dhall itself.
• I have found the second variation better for sambar taste.

Araichuvitta sambar

Ingredients:

• Thur dal cooked 1 cup (200Gms.)
• Small onions 1cup (pealed)
• Tamarind water 2 cups OR 2 Tbsp. Tamarind Paste
• Tomatoes 2
• Kari Patha (Karri vepelai)
• Grated Coconut 2 spoons (or fresh coconut 1/2)
• 1/2 tea spoon Sugar optional
• Turmeric Powder 1/2spoon
• Mustard Seeds 1/2 spoon
• Fried and powdered Fenugreek powder
• All purpose powder 2 to 3 sp.
• Oil to fry
• Salt to taste

Method:

• Pour some oil in a deep pan and make seasoning with mustard seeds. Add small onions and fry well.
• Add turmeric powder, tamarind water, cooked dal, tomato pieces, all purpose powder, fenugreek powder, asafetida powder, curry patha, grated coconut and salt in the pan and mix well.
• Stir occasionally and let it boil for more than 10 minutes.
• Remove from the fire and serve with cooked rice.
• Potato curry is the best side dish for this Sambar.
• You can also add cooked drum sticks in this sambar.

Notes:

• (Fry the Fenugreek seeds in a dry kadai and fry them till they turn dark brown.
• Fry them continuously to avoid total charring and becoming black..
• Keep aside and after some time
• powder them like flour and keep the powder in a container.
• Whenever you prepare Sambar you must put this powder 1/2 teaspoon.
• This will give a good smell to Sambar.)

Brinjal Oil Sambar Using APP

Ingredients:

• 200 gms baby brinjals
• A lemon size tamarind
• Curry patha
• 4 to 5 sp. All Purpose Powder
• Asafetida powder
• Turmeric powdrer
• Oil to fry brinjals
• Salt

Method:

• By using baby brinjals we can prepare a delicious sambar. Wash remove the tails and make them like a flower by cutting them like " + " and stuff them with salted A.P.P.
• By using less water prepare thick juice from the socked tamarind.
• Pour oil in a pan and add mustard seeds, turmeric powder in that.
• Put the stuffed brinjals in the pan slowly. Fry them carefully without damaging the brinjals.
• Let them fry for 4 - 5 minutes. Then pour the thick tamarind juice in the pan and mix them well.
• Add asafoetida, fenugreek powder, kari patha and salt in the sambar.
• Let it boil. Stir the sambar occasionally. Check the brinjals. If they are soft the sambar is ready.

Notes:

• We can use this sambar with rice and even we can use this as a side dish for chapattialso.
• You can also use Puli (Tamarind) Paste in replacent for Tamarind specified in this recipe. Check how to make puli paste

Images:

Udipi Sambar

Ingredients:

• 1/2 cup tur dal
• Veg. 1 cup as per your choice
• 2 tbs groundnut oil
• 2 sp tamarind paste
• 1/2 teaspoon fenugreek seeds
• 2 tsp urad dal
• 6 red chillies
• 2 tbs coriander seeds
• curry leaves
• 2 - 3 sp fresh coconut
• 25 - 30 peeled small onions
• 2 green chilly
• 1/2 teaspoon mustard seeds
• a pinch of asafetida
• 2 sp jaggery crushed
• Salt to taste

Method:

• Cook thur dal with a pinch of turmeric powder and 1 sp oil.
• Fry fenugreek, udad dall, red chilly, coriander seeds and curry leaves with 1 sp oil.
• Now add grated coconut and fry well.
• Grind into a fine paste.
• In a deep pan, pour oil and make seasoning.
• Add peeled small onions and green chilies.
• Allow the onions to fry.
• Add 1/2 sp salt to onions.
• Fry well till you get good aroma.
• In this stage you can add veg. as per your choice.
• Close the pan and allow the veg. to cook.
• Now add tamarind paste and ground paste.
• Mix well and add water if you required.
• Bring it to a boil.
• Now add cooked dal and crushed jaggery.
• Allow it to boil for a while.
• Add fresh coriander leaves and remove from the fire.
• Serve with dosa.

Notes:

• if you want you can add one sp sambar powder tot his sambar other than the ground masala.
• Veg. 1 cup as per your choice. (lady fingers, brinjals, pumpkin and drumsticks or you can add ground nuts)

Parrapu Urrandi Kulambu

Ingredients:

• 2 cups thick tamarind juice/ 5 to 6 spoons of puli paste
• 2 sp channa dhal for seasoning
• 2 sp thur dhal for seasoning
• 1/2 sp mustard seeds
• Asafetida
• 2-3 sp sambar powder
• 1/2 sp fried and powdered fenugreek
• 1 Tomato (optional)
• A few kari pathas
• Oil to fry
• Salt to taste
• For Parappu urrandai
• 2 cups Thur dal.
• Red chilly as per your taste.
• Salt

Method:

• Soak thur dal and grind them with or without red chilly.
• Pour some oil in a pan and make seasoning with mustard seeds and turmeric powder.
• Put the grind dal in that and mix it well.
• If it is so watery add some rice flour and make it thick.
• Make them small balls and steam them.
• Keep aside.
• In a pan make seasoning with mustard seeds, channa dhal and thur dhal.
• Add tamarind juice to the pan and bring it to a boil.
• Add sambar powder, mix well.
• And now add the steamed balls in that.
• Stir lightly and allow it to boil.
• Add salt, fenugreek powder, asafetida and kari patha.
• Allow it to boil for 10 min more.
• Add cut tomato pieces and boil for 2 more min.
• Remove from the fire.
• Serve with cooked rice.

Notes:

• This Parrappu urrandai is a very good snack too

Sambar Powder 2

Ingredients:

• 250 Gms. Red chilly
• 500 Gms. Coriander Seeds
• 100 Gms. Thur dal
• 50 Gms. Channa dal
• 25 Gms. Fenugreek seeds
• 100 Gms. Turmeric
• 100 Gms. Dried Ginger
• 100 Gms. Poppy seeds (kas kas)
• 150 Gms. Black Pepper

Method:

• Powder all the ingredients as it is in a flour mill.
• Spread on a news paper and bring it to the room temperature.
• Store in a air tight container.

Apple Sambar

Ingredients:

• 2 apples (sour)
• sambar powder 4 spoons
• asafetida
• 1 onion cut into slices
• 1 green chilly
• 1 tomato; chopped
• 1 cup cooked toor dhal
• ¼ sp dry fried and powdered fenugreek
• ½ sp oil (you can avoid this)

Method:

• Peel off the apples and cut into cubes.
• Cook them with dal.
• Pour 1/2 oil in a pan, add mustard, cumin.
• Fry onions till they turn brown. Add green chilies.
• Add the cut tomatoes and fry well.
• Add the cooked dhal & apple.
• Add fenugreek powder and asafetida powder.
• Add sambar powder and continue boiling for another 5 mins.
• Add salt, coriander leaves and put the stove in sim for 10 mins.
• Serve with rice. You will like this.

Moor Kulambu VI

Ingredients:

• Thick Butter Milk 2 Cups (less sour)
• Thur Dhal 1 Spoons
• Udad Dhal 1 Spoon
• Channa Dhal 2Spoon
• Black Pepper 1/2 Spoon
• Red Chilly 2-4
• Asafetida 1 pinch
• Fenugreek Seeds 1/4 Spoon
• Grated Coconut 2 Spoons
• Mustard Seeds 1/2 Spoon
• Oil to fry
• Salt to taste

Method:

• Fry all other ingredients except coconut.
• Mix with buttermilk.
• Add salt and mix well.
• Make seasoning and add it to Kulambu.
• Bring it to a boil.
• Serve with rice.