Kuzhambu and Sambar Varieties

Apple SambarIngredients :

2 apples (sour)sambar powder 4 spoonsasafetida1 onion cut into slices1 green chilly1 tomato; chopped1 cup cooked toor dhal¼ sp dry fried and powdered fenugreek½ 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.

Kuzhambu and Sambar varieties

1 of 41 http://krishnaammas.blogspot.com/ 12/24/2011 12:24 PM

Araichuvitta SambarIngredients :

Thur dal cooked 1 cup (200Gms.)Small onions 1cup (pealed)Tamarind water 2 cups OR 2 Tbsp. Tamarind PasteTomatoes 2Kari Patha (Karri vepelai)Grated Coconut 2 spoons (or fresh coconut 1/2)1/2 tea spoon Sugar optionalTurmeric Powder 1/2spoonMustard Seeds 1/2 spoonFried and powdered Fenugreek powderAll purpose powder 2 to 3 sp.Oil to frySalt to taste

Method :

Pour some oil in a deep pan and make seasoning with mustard seeds. Add small onionsand 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 andmix 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 timepowder 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 AppIngredients :

200 gms baby brinjalsA lemon size tamarindCurry patha4 to 5 sp. All Purpose PowderAsafetida powderTurmeric powdrerOil to fry brinjalsSalt

Method :

By using baby brinjals we can prepare a delicious sambar. Wash remove the tails and makethem 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 themwell.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 isready.

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



Ginger SambarIngredients :

2 cups thick tamarind juice2 sp channa dhal2 sp thur dhal1/2 sp mustard seedsAsafetida2-3 sp sambar powder3 onion big size25 garlic flakes4 - 6 inches ginger1/2 sp fried and powdered fenugreekA few kari pathasOil to frySalt to taste2 sp Jaggery

Method :

In a pan make seasoning with mustard seeds, channa dhal and thur dhal.Cut onions, ginger and garlic. Grind them well in a mixer grinder.Add masala paste. Fry the masala till the oil comes out of it. Then add tamarind water.Add salt, fenugreek powder, asafetida and kari patha.Allow it to boil for 10 min. Add powdered Jaggery in the sambar.Stir well when it smells good remove from the fire.Serve with cooked rice. You can keep this ginger Kulambu for more than a week withoutrefrigeration



Karivepali KulumbuIngredients :

4 - 6 tsp. Black pepper12 Red chilies2 sp Coriander seedsAsafetida2 cups of fresh Curry leavesSaltOil2 cups tamarind water

Method :

Fry black pepper, red chilly, asafetida and coriander seeds in oil and grind with curryleaves.Pour oil in a pan and make seasoning.Add tamarind water and the masala.Allow it to boil for a while and remove from the fire when it becomes thick.You can keep this Kulambu for a week or 10 days with out refrigeration.This Kulambu is very good for health.Serve with hot cooked rice and add more ghee



Karivepali Kulumbu (2)Ingredients :

1 Cup fresh curry leaves2 Cups tamarind water/ 2 spoon puli paste4 - 6 Red chilly2 sp Black pepper1 sp Processed channa dal5 - 6 garlic flakes4 tsp Tomato paste1/2 cumin seedsSaltOil

Method :

Fry all ingredients and grind with salt.Pour oil in a pan and make seasoning with cumin seeds.Add tamarind water and masala.Mix well and let it boil for 10 minutes.When it becomes thick remove from the fire and serve with cooked rice & ghee.



Karivepali Kulumbu 3Ingredients :

Curry Leaves – a handfulThuvar Dhal – 2 tablespoonChanna dhal – 1 teaspoonRed Chillies – 5 - 6Pepper – 2 teaspoonCoconut – 2 tablespoonTamarind paste – 1 to 1 1/2 spTurmeric Powder – ½ teaspoonAsafotida Powder – ½ teaspoonSesame Oil – 2 tablespoonMustard – ½ teaspoonFried and powdered - Fenugreek powder – ½ teaspoonSalt – 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, bringto 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 SambarIngredients :

½ cup toor dal2 cups vegetables, diced (potatoes, tomatoes, beans, peas, carrots, brinjals, etc)½ cup coconut, freshly grated2 sp tamarind paste2 sp crushed jaggery ( you can add sugar also)2 - 3 red chilies¼ tsp coriander powder¼ tsp fenugreek seeds½ tsp sesame seeds¼ tsp cumin seeds¼ tsp mustard seeds¼ tsp turmeric powderA pinch of asafetida5-6 curry leaves2 tbsp finely chopped coriander leavesSalt2 -3 tab sp ground nut oil1sp mustard seeds

Method :

Soak toor dal for 8 hours or overnight.Fry grated coconut, red chilies, coriander powder, fenugreek seeds, sesame seeds, cuminseeds 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 LalaithaSivagurus request.



Karnataka Sambar 2Ingredients :

1/2 cup toor daal1/2 cup grated fresh1 tsp channa daal1 tsp coriander seeds1 tsp mustard seeds1/2 tsp cumin seeds1/4 tsp methi seedsA pinch asafoetida7-8 curry leaves1/2 inch piece cinnamon5-6 cloves5-6 red chiliesVegetables - green beans, carrot, cauliflower, tomato, potato, drumsticksOilcoriander leavesA pinch turmericSalt

Method :

Cook daal with little turmeric and 2 drops of oilCook 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 3Ingredients :

1 cup Toor dhall2 sp tamarind paste2 - 4 tab sp fresh Coconut4 onions3 Spoons of Sambar powder (Karnataka sambar powder)5 to 6 nos Green chillies1sp asafetida1 medium sized Tomato1 sp sugarFor seasoning:

2 tbsp of groundnut Oil1/2 sp mustard seeds1/4 spof Fenugreek seeds1/2 sp of asafetida1/2 sp Turmeric powder

Salt to tasteCurry leavesCoriander leavesVEGETABLES TO BE ADDEDYou can add any vegetable like Drum stick, Raw banana,yam pieces or beans,Brinjals etcbut 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 sugartill 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 dhallitself.I have found the second variation better for sambar taste.



Karnataka Sambar PowderIngredients :

3 cups Whole Dhaniya5 cups Dry Red Chilly ( you can use Byadgi chillies which are bright red, but less hot)1 1/2 cup Urad Dal1 cup Channa Dal1 tbsp Methi Seeds10 pieces of cinnamon6 clovesa few dried curry leaves1 tsp Asafoetida1 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.



Keerai (green) KulambuIngredients :

1 Cup Cooked Thur Dhal2 Cup Tamarind water3 - 4 Green chilies1 Bunch Green leaves (Mulai keerai or parrapu keerai)1/2 sp. Mustard seedsAsafetida powder one pinch2 to 3 sp Sambar powderOil to make seasoningSalt to tasteTurmeric powder a pinch

Method :

In a deep pan, pour oil and make seasoning.Fry cut keerai and green chilies. Add tamarind water and sambar powder.Add cooked Dhal, salt, asafetida powder and turmeric powder.Allow it to boil for about 5 to 10 minutes and stir occasionallyServe with cooked rice and ghee or sesame oil.



Malabar SambarIngredients :

5 to 7 Red chilies1 sp Channa Dhal1 sp. Coriander seeds1/2 sp. Fenugreek seeds1/2 sp. mustard seed1/2 cup fresh coconut2 sp coconut oil1 cup cooked Thur Dhal2 cup tamarind waterCurry leavesSome vegetable like chow chow, brinjal, pumpkin etc.,

Method :

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



Mango KulambuIngredients :

1 Mango (peel and cook with dal)1 cup cooked thur dal2 - 4 green chilies1 Onion (option)Mustard seeds for seasoningCurry leaves1/4 sp. Fried and powdered fenugreekAsafetidaSaltOil2 sp Sambar powderTurmeric powder

Method :

In a deep pan make seasoning with mustard seeds and green chilies.Pour cooked dal and cooked and mashed mango, mix wellPut curry leaves, asafetida, fenugreek powder, salt, turmeric powder and sambar powderin that.Allow it to boil for a while and stir continuously to avoid lumps.If the sambar is very thick pour some water and mix well and bring it to correct thickness.Remove from the fire and serve with cooked rice.

Notes :

we are preparing sambar or rasam by using puli only. When we use Mango, Narthangai,Tomato, Lemon or Pineapple we will feel different and by that we can reduce usingTamarind. Which is good for health and change of taste also



Melagu KuzhambuIngredients :

2 - 4 sp. Black pepper10 Red chilies2 sp Coriander seedsAsafetidaCurry leavesSaltOil2 cups tamarind water10 Dried Mango pieces (Optional)

Method :

Fry black pepper, red chilly, asafetida and coriander seeds in oil and grind with curryleaves.Pour oil in a pan and make seasoning.Add tamarind water and the masala.Allow it to boil for a while and remove from the fire when it becomes thick.Add dried mango pieces in this pepper Kulambu while it boils.The mango pieces will give a good taste to this Kulambu.You can keep this Kulambu for a week or 10 days with out refrigeration.This Kulambu is very good for health.Serve with hot cooked rice and add more ghee.

Notes :

While adding Dry Mango pieces reduce the quantity of Tamarind and salt.Parappu Thuvial is a good combination for this Melaga Kulambu.



Moor Kulambu (avial Moor Kulambu)Ingredients :

Thick Butter Milk 2 CupsThur Dhal 2 SpoonsChanna Dhal 1SpoonCumin Seeds 1SpoonCoriander Seeds 2 SpoonsGreen Chilly 2-4Grated Coconut 2 SpoonsMustard Seeds 1/2 SpoonOil to frySalt to taste

Method :

1. Soak Thur Dhal and Channa Dhal for a while.2. Grind all other ingredients except mustard seeds.3. In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt.4. Add salt and mix well and let it boil for five minutes5. Remove from the fire. Serve with rice.



Moor Kulambu IiIngredients :

Thick Butter Milk 2 Cups (less sour)Raw Rice 1 SpoonChanna Dhal 2 SpoonsCoriander Seeds 1 SpoonRed Chilly 2-4Green Chilly 2-4Ginger 1 InchCumin Seeds 1/2 SpoonGrated Coconut 2 SpoonsMustard Seeds 1/2 SpoonTurmeric Powder 1/4 SpoonOil to frySalt to taste

Method :

Soak Rice and Channa dhal for a while.Grind all other ingredients except mustard seeds.In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt.Add salt and mix well and let it boil for five minutesRemove from the fire. Serve with rice.



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 themixer.4. Add salt and mix well and let it boil for five minutes5. Remove from the fire. Serve with rice.

Notes :

For all Moor kulumbu you can use Fried Ladys finger, chow chow, Boiled and friedpotatoes, Pumpkin, Drum stick as Than.At festival time we use to make this Moor Kulumbu and at that time we put Udad vadai asThan.

That will be more tasty while eating



Moor Kulambu IvIngredients :

Thick Butter Milk 2 Cups(less sour)Thur Dhal 2 SpoonsChanna Dhal 1SpoonRed Chilly 2-4Green Chilly 2-4Asafetida 1 pinchFenugreek Seeds 1/4 SpoonGrated Coconut 2 SpoonsMustard Seeds 1/2 SpoonOil to frySalt to taste

Method :

Soak Thur Dhal and Channa Dhal for a while.Fry red chilly, green chilly, fenugreek seeds, and asafetida in half spoon oil.Grind fried ingredients, soaked dhals and coconut.In a pan, make seasoning with mustard seeds.Add buttermilk, masala and salt.Let it boil for five minutesRemove from the fire. Serve with rice.



Moor Kulambu VIngredients :

Thick Butter Milk 2 CupsThur Dhal 1 SpoonsRed Chilly 4-6Cumin Seeds 1/2 SpoonMustard Seeds 1/2 SpoonOil to frySalt to taste

Method :

Fry Red Chilly and Thur dhal in a greased pan.Switch off the fire and add cumin seeds and fry well.Grind them and mix it with butter milk.Add salt and make seasoning in a pan.Add the seasoning with the moor kulambu.Mix well and serve. NO NEED TO HEAT.



Moor Kulambu ViIngredients :

Thick Butter Milk 2 Cups (less sour)Thur Dhal 1 SpoonsUdad Dhal 1 SpoonChanna Dhal 2SpoonBlack Pepper 1/2 SpoonRed Chilly 2-4Asafetida 1 pinchFenugreek Seeds 1/4 SpoonGrated Coconut 2 SpoonsMustard Seeds 1/2 SpoonOil to frySalt 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.



Moor Kulambu Vii (marata Moor Kulambu)Ingredients :

2 cups thick butter milk (less sour)1 sp black pepper1/2 sp cumin seeds2 - 3 sp coconutMustard seeds for seasoningOilSalt

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.



Narthangai KulambuIngredients :

1 Narthangai (remove juice from that)1 cup cooked thur dal2 - 4 green chiliesMustard seeds for seasoningCurry leaves1/4 sp. Fried and powdered fenugreekAsafetidaSaltOil2 sp Sambar powderTurmeric powder

Method :

In a deep pan make seasoning with mustard seeds and green chilies.Pour cooked dal and Narthangai juice, mix wellPut curry leaves, asafetida, fenugreek powder, salt, turmeric powder and sambar powderin that.Allow it to boil for a while and stir continuously to avoid lumps.Let it boil for 5 to 10 minutes.Remove from the fire and serve with cooked rice.

Notes :

You can keep this Narthangais juice in the freezer in the season time and prepare thissambar when ever you need. You can add the skin (after removing juice) add them in theNarthangai pickle.

You can have this sambar as a side dish for Thavalai dosai . This is one of the all timefavourites in my house. Try this and give me feed back.



Parrapu Urrandi KulambuIngredients :

2 cups thick tamarind juice/ 5 to 6 spoons of puli paste2 sp channa dhal for seasoning2 sp thur dhal for seasoning1/2 sp mustard seedsAsafetida2-3 sp sambar powder1/2 sp fried and powdered fenugreek1 Tomato (optional)A few kari pathasOil to frySalt to tasteFor Parappu urrandai2 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



Paruppu SambarIngredients :

*1 Cup Cooked Thur Dhal*2Cup Tamarind water or 2 sp. Tamatind paste.*3 - 4 Green chilies*1 Onion (Cut it)*Fenugreek 1/2 sp (Roasted and Powdered)*1/2 sp. Mustard seeds*Asafetida powder one pinch*2 to 3 sp Sambar powder*Oil to make seasoning*Salt to taste*Turmeric powder a pinch*Tomato (Optional)

Method :

In a deep pan, pour oil and make seasoning.Fry cut onion and green chilies. Add tamarind water and sambar powder.Add cooked Dhal, salt, asafetida powder, fenugreek powder and turmeric powder.Add cut Tomatoes. Allow it to boil for about 5 to 10 minutes and stir occasionally .Add fresh Coriander leaves.Serve with cooked rice and ghee or sesame oil.

Notes :

For Sambar you can use the following vegetables as Than.

Small Onion, Drum stick, Brinjal, Ladies finger, Chow chow, Cooked and diced Potatoes,Green bell pepper, Radish etc.,If you use drumstick or radish or carrot, cook these vegetables with dal in steam.If you use onion or cooked and diced potatoes or Green bell pepper, fry them in oil afterseasoning with green chilies.



Paruppu Urundai MorekuzhambuIngredients :

Ingredients for paruppu urundai

1cup thur dal1/2 cup moong dal1 spoon chana dal2 to 4 green chillies3 to 4 red chilliesSalt as per your taste

Other Ingredients:

1 sp mustard seeds1 sp udad dal10 - 12 curry leaves2 to 3 sp oil1/2 coconut2 green chilly2 glass of thick butter milk1/2 sp asafetida1 to 2 sp rice flour1/2 sp turmeric powderSalt

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 dalpaste 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 curryleaves.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.



Poracha Sambar (1)Ingredients :

1 Cup cooked Thur or Moong Dhal1 Cup Mixed vegetable or a single vegetable1/2 cup coconutCurry leaves1/2 to 1 sp cumin seeds2 to 4 red or green chiliesMustard seeds, Udad Dhal for seasoningOil for seasoningSalt

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 cookStir occasionally. After the vegetable cooks add curry patha and remove the sambar fromthe fire.Serve with cooked rice and ghee.



Poracha Sambar (2)Ingredients :

1 Cup cooked Thur Dhal1 Cup Mixed vegetable or a single vegetable1/2 cup coconutCurry leaves2 to 4 red chilies2 sp Udad DhalAsafetida powderMustard seeds, Udad Dhal for seasoningOil for seasoningSalt

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 cookStir occasionally. After the vegetable cooks add curry patha and remove the sambar fromthe fire.Serve with cooked rice and ghee.



Sambar PowderIngredients :

500 Gms. Red Chilly500 Gms. Coriander Seeds100 Gms. Thur dal100 Gms. Channa dal150 Gms. Black Pepper100 Gms. Fenugreek Seeds100 Gms. Turmeric Whole

Method :

Just put all ingredients in a container and make powder them by giving them in a flour mill.Spread the powder in a news paper and let it cool down.After it cools store it in a container.

Notes :

To prepare sambar we have to prepare sambar powder first.Generally we can keep this powder for 3 to 6 months.We have to make sambar powder in bulk and for daily use we can transfer the powder in toa small bottle.



Sambar Powder 2Ingredients :

250 Gms. Red chilly500 Gms. Coriander Seeds100 Gms. Thur dal50 Gms. Channa dal25 Gms. Fenugreek seeds100 Gms. Turmeric100 Gms. Dried Ginger100 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.



Sambar Without Sambar PowderIngredients :

1 cup cooked Thur Dhal2 cups tamarind water or 2 spoons of Puli paste10 - 12 red chilies1 sp. Thur Dhal1 sp. Udad Dhal1/2 sp Mustard seedsAsafetida powderTurmeric powderOil for seasoningSaltOnion (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 powderAllow it to boil and after 5 - 10 minutes remove the sambar from the fireServe with rice.

Notes :

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



Sesame KulumbuIngredients :

50 gms Sesame seeds2 cups tamarind water5 - 8 red chilies2 sp Channa dal1/2 cup coconut1/2 Mustard seedsCurry leavesSaltOil to fry

Method :

Fry sesame seeds with red chilies and channa dal. Grind with coconut and keep aside .Pour tamarind water in the pan after seasoning.Add the masala in it.Let the Kulambu boil for a while and remove from the fire.Serve with cooked rice.



Simple Dal For ChavalIngredients :

1 Cup cooked thur dal10 - 15 garlic flakes2 - 4 green chiliesMustard seeds for seasoningOilSaltCurry pathaTurmeric powder

Method :

Smash the cooked dal and pour some water in that and keep aside.In a pan pour 1 sp oil and make seasoning and fry green chilies and garlic pieces.Fry garlic pieces till they become golden brown, pour the dal in the pan.Add turmeric powder, salt and curry patha.Allow it to boil for 2-3 minutes and remove from the fire.Make potato and onion curry and that is the best side dish for this dal chaval.Serve the dal with hot chaval and every one will like this.

Notes :

You can give this dal chaval for children, old people or even patients. Because this willdigest easily.



Udipi SambarIngredients :

1/2 cup tur dalVeg. 1 cup as per your choice2 tbs groundnut oil2 sp tamarind paste1/2 teaspoon fenugreek seeds2 tsp urad dal6 red chillies2 tbs coriander seedscurry leaves2 - 3 sp fresh coconut25 - 30 peeled small onions2 green chilly1/2 teaspoon mustard seedsa pinch of asafetida2 sp jaggery crushedSalt 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 canadd ground nuts)



Vathal KulambuIngredients :

2 cups thick tamarind juice or 2 sp puli paste2 sp channa dhal2 sp thur dhal4-6 red chilly1/2 sp mustard seedsAsafetida2-3 sp sambar powder1 onion1/2 sp fried and powdered fenugreek1 Tomato (optional)A few kari pathasOil to frySalt 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 juiceAdd 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 thanonion, you can useGarlic Ladies Finger, Drum Stick, Sundakai / Manathakali Vathal.



Vendhya (fenugreek) KulambuIngredients :

Udad Dhal, Channa Dhal and Thur Dhal (each 1 sp)6-8 red chilly1/2 sp mustard seeds1/2 sp Fenugreek (powdered)AsafetidaKari Patha2 cups tamarind waterOilSalt

Method :

Make seasoning with all other ingredients.Add tamarind water, turmeric powder, Kari Pattha and salt.Allow it to boil at-least for 10 min.

Notes :

This Kulambu will BE WATERY but will be TASTY AND YOU CAN PREPAREPARAPPU THUVIYAL. And both will go togather very tasty.



Kuzhambu and Sambar Varieties

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