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Kuzhambu and Sambar varieties

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.

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12/24/2011 12:24 PM

Kuzhambu and Sambar varieties

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.)

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12/24/2011 12:24 PM

Kuzhambu and Sambar varieties

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

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12/24/2011 12:24 PM

Kuzhambu and Sambar varieties

Ginger Sambar
Ingredients :
2 cups thick tamarind juice 2 sp channa dhal 2 sp thur dhal 1/2 sp mustard seeds Asafetida 2-3 sp sambar powder 3 onion big size 25 garlic flakes 4 - 6 inches ginger 1/2 sp fried and powdered fenugreek A few kari pathas Oil to fry Salt to taste 2 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 without refrigeration

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12/24/2011 12:24 PM

This Kulambu is very good for health.com/ 12/24/2011 12:24 PM . Pour oil in a pan and make seasoning. Serve with hot cooked rice and add more ghee 5 of 41 http://krishnaammas. Add tamarind water and the masala.Kuzhambu and Sambar varieties Karivepali Kulumbu Ingredients : 4 . Allow it to boil for a while and remove from the fire when it becomes thick.blogspot. Black pepper 12 Red chilies 2 sp Coriander seeds Asafetida 2 cups of fresh Curry leaves Salt Oil 2 cups tamarind water Method : Fry black pepper. asafetida and coriander seeds in oil and grind with curry leaves. You can keep this Kulambu for a week or 10 days with out refrigeration.6 tsp. red chilly.

blogspot.6 Red chilly 2 sp Black pepper 1 sp Processed channa dal 5 . 6 of 41 http://krishnaammas. Mix well and let it boil for 10 minutes. Pour oil in a pan and make seasoning with cumin seeds.Kuzhambu and Sambar varieties Karivepali Kulumbu (2) Ingredients : 1 Cup fresh curry leaves 2 Cups tamarind water/ 2 spoon puli paste 4 .6 garlic flakes 4 tsp Tomato paste 1/2 cumin seeds Salt Oil Method : Fry all ingredients and grind with salt. Add tamarind water and masala. When it becomes thick remove from the fire and serve with cooked rice & ghee.com/ 12/24/2011 12:24 PM .

7 of 41 http://krishnaammas. Pepper and red chillies. Same kadai add the curry leaves and fry for a while. In a kadai put the remaining oil and when it is hot add mustard. Stir once again and let it cook in low flame till it thickens.Fenugreek powder – ½ teaspoon Salt – 2 teaspoon or as per taste Method : In a kadai put one teaspoon oil and fry thurvar dhal. and keep separately. Notes : Few Gralic flakes and sambar onions can also be added while seasoning.com/ 12/24/2011 12:24 PM . Add 2 cups of water along with turmeric powder and ground dhal powder. add the coconut paste and add little water if necessary.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 . channa dhal. Grind coconut separately to a fine paste. And if you want you can avoid coconut also.blogspot. Remove and grind to a fine powder. Stir well. bring to boil. Your kuzhambu is ready to serve. When it starts boiling.Kuzhambu and Sambar varieties Karivepali Kulumbu 3 Ingredients : Curry Leaves – a handful Thuvar Dhal – 2 tablespoon Channa dhal – 1 teaspoon Red Chillies – 5 .

Serve with rice or idly or dosa. Mix well and sim the flame. Pressure-cook the soaked dal with salt. In a deep pan pour oil and make seasoning with mustard seeds.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. Add cooked dal and if you want add some water to the sambar. Let it cook for 5 more min.com/ 12/24/2011 12:24 PM . 1 sp oil and turmeric powder. Your sambar is ready. beans. Add salt. brinjals. asafetida. Karanataka sambar recipes from my friend. diced (potatoes. tomatoes. red chilies. carrots. coriander powder. etc) ½ cup coconut. and I am posting here as per Lalaitha Sivagurus request. peas. freshly grated 2 sp tamarind paste 2 sp crushed jaggery ( you can add sugar also) 2 . tamarind paste and curry leaves. Add cut vegetables and fry. 8 of 41 http://krishnaammas. fenugreek seeds.Kuzhambu and Sambar varieties Karnataka Sambar Ingredients : ½ cup toor dal 2 cups vegetables.blogspot. Fry grated coconut. Remove and add chopped fresh coriander leaves. Now add ground paste. cumin seeds and mustard seeds in 1 tsp oil and grind with coconut into a smooth paste. Notes : I recd. sesame seeds. Add crushed jaggery and bring it to a boil. Let it cook for a while.

com/ 12/24/2011 12:24 PM .Kuzhambu and Sambar varieties 9 of 41 http://krishnaammas.blogspot.

drumsticks Oil coriander leaves A pinch turmeric Salt Method : Cook daal with little turmeric and 2 drops of oil Cook vegetables separately. In a deep pan put cooked daal. Add mustard seeds. Garnish with coriander leaves. Heat 1tspn oil. 10 of 41 http://krishnaammas.Kuzhambu and Sambar varieties 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 . Mix well and allow it to cook for 5-10 minutes.com/ 12/24/2011 12:24 PM . carrot. Serve hot with rice. add vegetables. tomato. ground masala and salt. add curry leaves .green beans.blogspot. Add coconut and fry for 2-3 minutes. Heat 1 tspn oil and fry ingredients from channa daal to red chillies. cauliflower. when they start popping. Add this seasoning to the cooked sambar. potato. Grind to a thin paste.

Take balance 2 onions and just cut them into two.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. Now add green chillies. Raw banana.(this will prevent them from becoming mushy) Cook the dhall after adding one small spoon of asafetida and turmeric powder very well. Press green chilies without breaking them.yam pieces or beans. Keep it aside. Wash and then cook in a open pressure pan after adding a bit of salt and 1 spoon of sugar till 1/2 cooked. Remove the burnt cover and make a fine paste of roasted onions and fried fresh coconut.com/ 12/24/2011 12:24 PM .Kuzhambu and Sambar varieties Karnataka Sambar 3 Ingredients : 1 cup Toor dhall 2 sp tamarind paste 2 . tamarind paste and salt. Take two onions and roast them over fire till outer cover burns to black. Fry fresh coconut. Now add cooked dal. In a deep pan pour oil and make seasoning. Method : Cut veg. 11 of 41 http://krishnaammas. Dice tomato.blogspot.Brinjals etc but not more than two varieties in this version. Allow it to boil for a while. into lenghty pieces. Set aside. and onion fry well.

Notes : There is another variation of adding the raw onions in the Dhall and let it get cooked in dhall itself.blogspot. Add chopped coriander leaves and tomato. 12 of 41 http://krishnaammas. I have found the second variation better for sambar taste. Bring it to a boil. Add sambar powder and ground paste.com/ 12/24/2011 12:24 PM . Serve this with hot rice or idly or dosa. in the sambar. Mix well.Kuzhambu and Sambar varieties Add 1/2 cooked veg. Your Yummy sambar is ready.

Notes : some people use cardamom instead of cloves. 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.blogspot. That is all.com/ 12/24/2011 12:24 PM .Kuzhambu and Sambar varieties Karnataka Sambar Powder Ingredients : 3 cups Whole Dhaniya 5 cups Dry Red Chilly ( you can use Byadgi chillies which are bright red. Store in an airtight jar. After roasting everything cool. Grind all ingredients together into a fine powder. 13 of 41 http://krishnaammas.

pour oil and make seasoning. Mustard seeds Asafetida powder one pinch 2 to 3 sp Sambar powder Oil to make seasoning Salt to taste Turmeric powder a pinch Method : In a deep pan.4 Green chilies 1 Bunch Green leaves (Mulai keerai or parrapu keerai) 1/2 sp. asafetida powder and turmeric powder. Allow it to boil for about 5 to 10 minutes and stir occasionally Serve with cooked rice and ghee or sesame oil.blogspot. Fry cut keerai and green chilies. salt.Kuzhambu and Sambar varieties Keerai (green) Kulambu Ingredients : 1 Cup Cooked Thur Dhal 2 Cup Tamarind water 3 . 14 of 41 http://krishnaammas. Add cooked Dhal. Add tamarind water and sambar powder.com/ 12/24/2011 12:24 PM .

Pour coconut oil in a deep pan and make seasoning with mustard seeds Add tamarind water.. Coriander seeds 1/2 sp. Remove from the fire and serve with hot cooked rice. Now add the grind masala and allow the sambar to boil for a while. curry leaves. Fenugreek seeds 1/2 sp. Method : Fry red chilly. 15 of 41 http://krishnaammas. coriander seeds. 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. cooked Dhal. brinjal. pumpkin etc.com/ 12/24/2011 12:24 PM . Allow the vegetable to cook in tamarind water. turmeric powder and one of the above vegetable.blogspot. fenugreek seeds and channa Dhal and grind with coconut and keep aside.Kuzhambu and Sambar varieties Malabar Sambar Ingredients : 5 to 7 Red chilies 1 sp Channa Dhal 1 sp.

Pour cooked dal and cooked and mashed mango.com/ 12/24/2011 12:24 PM . fenugreek powder. If the sambar is very thick pour some water and mix well and bring it to correct thickness. When we use Mango. mix well Put curry leaves. Allow it to boil for a while and stir continuously to avoid lumps. salt. Lemon or Pineapple we will feel different and by that we can reduce using Tamarind. Fried and powdered fenugreek Asafetida Salt Oil 2 sp Sambar powder Turmeric powder Method : In a deep pan make seasoning with mustard seeds and green chilies. Remove from the fire and serve with cooked rice. Narthangai . turmeric powder and sambar powder in that.4 green chilies 1 Onion (option) Mustard seeds for seasoning Curry leaves 1/4 sp. Notes : we are preparing sambar or rasam by using puli only. asafetida. Which is good for health and change of taste also 16 of 41 http://krishnaammas.blogspot.Kuzhambu and Sambar varieties Mango Kulambu Ingredients : 1 Mango (peel and cook with dal) 1 cup cooked thur dal 2 .Tomato.

Allow it to boil for a while and remove from the fire when it becomes thick. Parappu Thuvial is a good combination for this Melaga Kulambu. Add tamarind water and the masala. 17 of 41 http://krishnaammas. Black pepper 10 Red chilies 2 sp Coriander seeds Asafetida Curry leaves Salt Oil 2 cups tamarind water 10 Dried Mango pieces (Optional) Method : Fry black pepper. red chilly. The mango pieces will give a good taste to this Kulambu. Pour oil in a pan and make seasoning. This Kulambu is very good for health. You can keep this Kulambu for a week or 10 days with out refrigeration.Kuzhambu and Sambar varieties Melagu Kuzhambu Ingredients : 2 . Notes : While adding Dry Mango pieces reduce the quantity of Tamarind and salt.blogspot. Add dried mango pieces in this pepper Kulambu while it boils. asafetida and coriander seeds in oil and grind with curry leaves.com/ 12/24/2011 12:24 PM .4 sp. Serve with hot cooked rice and add more ghee.

blogspot.com/ 12/24/2011 12:24 PM . 4. In a pan. Serve with rice. 18 of 41 http://krishnaammas. Grind all other ingredients except mustard seeds. 3. Remove from the fire. Add buttermilk. 2. Soak Thur Dhal and Channa Dhal for a while. masala and salt. make seasoning with mustard seeds. Add salt and mix well and let it boil for five minutes 5.Kuzhambu and Sambar varieties Moor Kulambu (avial Moor Kulambu) Ingredients : Thick Butter Milk 2 Cups Thur Dhal 2 Spoons Channa Dhal 1Spoon Cumin Seeds 1Spoon Coriander Seeds 2 Spoons Green Chilly 2-4 Grated Coconut 2 Spoons Mustard Seeds 1/2 Spoon Oil to fry Salt to taste Method : 1.

com/ 12/24/2011 12:24 PM . Serve with rice. make seasoning with mustard seeds. Add salt and mix well and let it boil for five minutes Remove from the fire. Add buttermilk. 19 of 41 http://krishnaammas. In a pan. masala and salt. Grind all other ingredients except mustard seeds.blogspot.Kuzhambu and Sambar varieties Moor Kulambu Ii Ingredients : Thick Butter Milk 2 Cups (less sour) Raw Rice 1 Spoon Channa Dhal 2 Spoons Coriander Seeds 1 Spoon Red Chilly 2-4 Green Chilly 2-4 Ginger 1 Inch Cumin Seeds 1/2 Spoon Grated Coconut 2 Spoons Mustard Seeds 1/2 Spoon Turmeric Powder 1/4 Spoon Oil to fry Salt to taste Method : Soak Rice and Channa dhal for a while.

Drum stick as Than.com/ 12/24/2011 12:24 PM . At festival time we use to make this Moor Kulumbu and at that time we put Udad vadai as Than. 3. chow chow. 4. Serve with rice. Fry all other ingredients except coconut and grind with coconut and Thur Dhal. Remove from the fire. That will be more tasty while eating 20 of 41 http://krishnaammas. Add buttermilk and the masala from the mixer. Notes : For all Moor kulumbu you can use Fried Ladys finger. Add salt and mix well and let it boil for five minutes 5. make seasoning with Mustard seeds. Soak Thur Dhal in water.blogspot. Boiled and fried potatoes. 2. In a pan.Kuzhambu and Sambar varieties 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. Pumpkin.

blogspot. masala and salt. Let it boil for five minutes Remove from the fire.com/ 12/24/2011 12:24 PM . soaked dhals and coconut. 21 of 41 http://krishnaammas. Fry red chilly. In a pan. green chilly. and asafetida in half spoon oil. make seasoning with mustard seeds.Kuzhambu and Sambar varieties Moor Kulambu Iv Ingredients : Thick Butter Milk 2 Cups(less sour) Thur Dhal 2 Spoons Channa Dhal 1Spoon Red Chilly 2-4 Green 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 : Soak Thur Dhal and Channa Dhal for a while. Serve with rice. Add buttermilk. fenugreek seeds. Grind fried ingredients.

blogspot. Grind them and mix it with butter milk.Kuzhambu and Sambar varieties Moor Kulambu V Ingredients : Thick Butter Milk 2 Cups Thur Dhal 1 Spoons Red Chilly 4-6 Cumin Seeds 1/2 Spoon Mustard Seeds 1/2 Spoon Oil to fry Salt to taste Method : Fry Red Chilly and Thur dhal in a greased pan. Switch off the fire and add cumin seeds and fry well. Mix well and serve. 22 of 41 http://krishnaammas. NO NEED TO HEAT.com/ 12/24/2011 12:24 PM . Add salt and make seasoning in a pan. Add the seasoning with the moor kulambu.

Bring it to a boil.blogspot. Serve with rice.Kuzhambu and Sambar varieties 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. Make seasoning and add it to Kulambu. 23 of 41 http://krishnaammas. Add salt and mix well.com/ 12/24/2011 12:24 PM . Mix with buttermilk.

Serve with rice.Kuzhambu and Sambar varieties Moor Kulambu Vii (marata Moor Kulambu) Ingredients : 2 cups thick butter milk (less sour) 1 sp black pepper 1/2 sp cumin seeds 2 . Grind them with coconut. add salt and mix well.com/ 12/24/2011 12:24 PM . Add thick butter milk and masala in that. 24 of 41 http://krishnaammas. Bring it to a boil and remove from the fire.3 sp coconut Mustard seeds for seasoning Oil Salt Method : Fry pepper and cumin seeds. Pour oil in a pan and make seasoning with mustard seeds. Stir well.blogspot.

com/ 12/24/2011 12:24 PM . Notes : You can keep this Narthangais juice in the freezer in the season time and prepare this sambar when ever you need.blogspot. You can add the skin (after removing juice) add them in the Narthangai pickle. salt. fenugreek powder. 25 of 41 http://krishnaammas. mix well Put curry leaves.Kuzhambu and Sambar varieties Narthangai Kulambu Ingredients : 1 Narthangai (remove juice from that) 1 cup cooked thur dal 2 . Pour cooked dal and Narthangai juice. turmeric powder and sambar powder in that. This is one of the all time favourites in my house. You can have this sambar as a side dish for Thavalai dosai . Allow it to boil for a while and stir continuously to avoid lumps. Let it boil for 5 to 10 minutes.4 green chilies Mustard seeds for seasoning Curry leaves 1/4 sp. asafetida. Fried and powdered fenugreek Asafetida Salt Oil 2 sp Sambar powder Turmeric powder Method : In a deep pan make seasoning with mustard seeds and green chilies. Try this and give me feed back. Remove from the fire and serve with cooked rice.

Remove from the fire. Stir lightly and allow it to boil.blogspot.Kuzhambu and Sambar varieties 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. Add salt. Keep aside.com/ 12/24/2011 12:24 PM . Put the grind dal in that and mix it well. mix well. In a pan make seasoning with mustard seeds. Notes : This Parrappu urrandai is a very good snack too 26 of 41 http://krishnaammas. Add tamarind juice to the pan and bring it to a boil. Serve with cooked rice. Make them small balls and steam them. If it is so watery add some rice flour and make it thick. channa dhal and thur dhal. Add cut tomato pieces and boil for 2 more min. Pour some oil in a pan and make seasoning with mustard seeds and turmeric powder. And now add the steamed balls in that. Salt Method : Soak thur dal and grind them with or without red chilly. Red chilly as per your taste. asafetida and kari patha. Allow it to boil for 10 min more. fenugreek powder. Add sambar powder.

Drum stick. Green bell pepper. Brinjal. Add tamarind water and sambar powder. Tamatind paste. Cooked and diced Potatoes. Allow it to boil for about 5 to 10 minutes and stir occasionally .Kuzhambu and Sambar varieties Paruppu Sambar Ingredients : *1 Cup Cooked Thur Dhal *2Cup Tamarind water or 2 sp. Small Onion. fry them in oil after seasoning with green chilies. 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. Ladies finger. Add fresh Coriander leaves. Chow chow. If you use drumstick or radish or carrot. cook these vegetables with dal in steam.blogspot. asafetida powder.4 Green chilies *1 Onion (Cut it) *Fenugreek 1/2 sp (Roasted and Powdered) *1/2 sp. pour oil and make seasoning. 27 of 41 http://krishnaammas. Radish etc. Add cooked Dhal. If you use onion or cooked and diced potatoes or Green bell pepper.com/ 12/24/2011 12:24 PM . salt. Serve with cooked rice and ghee or sesame oil. Fry cut onion and green chilies. *3 . fenugreek powder and turmeric powder. Notes : For Sambar you can use the following vegetables as Than. Add cut Tomatoes..

Pour buttermilk (which we mixed the masala paste) in the pan and bring it to a boil. Add salt and mix. Take a kadai heat it with a spoon oil . asafetida add the dal paste and fry. make seasoning with mustard seeds. Grind it with 2 green chilli.com/ 12/24/2011 12:24 PM . Now cook it in the steam like Idly.blogspot.add mustard seed. curry leaves. Keep aside. Now add the steamed balls in this. Then make small balls out of the dough. 3 red chilli little water and grind corsely. asafetida. 28 of 41 http://krishnaammas. In another pan.turmeric powder and curry leaves. Bring a boil and remove from the heat. Serve with cooked rice. Make a past with coconut and green chilly and mix with butter milk. Bring it to room temp.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.Kuzhambu and Sambar varieties 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 .

blogspot. 29 of 41 http://krishnaammas.Kuzhambu and Sambar varieties Notes : you can use channa dal or thur dal instead of moong dal and do as per the recipe.com/ 12/24/2011 12:24 PM .

Udad Dhal for seasoning Oil for seasoning Salt Method : Grind coconut. In a pan make seasoning and add cooked Dhal. 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. grind masala and salt.blogspot. cumin seeds and chilies and keep aside.com/ 12/24/2011 12:24 PM . Serve with cooked rice and ghee. add some water in that. If you need sambar thin. 30 of 41 http://krishnaammas.Kuzhambu and Sambar varieties 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.

31 of 41 http://krishnaammas. add some water in that. udad Dhal and asafetida and grind with coconut. After the vegetable cooks add curry patha and remove the sambar from the fire. Udad Dhal for seasoning Oil for seasoning Salt Method : Fry red chilies. grind masala and salt.blogspot. Mix well and add vegetable and allow the vegetable to cook Stir occasionally.com/ 12/24/2011 12:24 PM . Serve with cooked rice and ghee. If you need sambar thin.Kuzhambu and Sambar varieties 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. In a pan make seasoning and add cooked Dhal.

Generally we can keep this powder for 3 to 6 months. Red Chilly 500 Gms. Fenugreek Seeds 100 Gms. We have to make sambar powder in bulk and for daily use we can transfer the powder in to a small bottle. 32 of 41 http://krishnaammas. After it cools store it in a container. Channa dal 150 Gms. Thur dal 100 Gms. Spread the powder in a news paper and let it cool down.Kuzhambu and Sambar varieties Sambar Powder Ingredients : 500 Gms.blogspot. Coriander Seeds 100 Gms. Turmeric Whole Method : Just put all ingredients in a container and make powder them by giving them in a flour mill. Notes : To prepare sambar we have to prepare sambar powder first.com/ 12/24/2011 12:24 PM . Black Pepper 100 Gms.

Dried Ginger 100 Gms.com/ 12/24/2011 12:24 PM . Spread on a news paper and bring it to the room temperature. Black Pepper Method : Powder all the ingredients as it is in a flour mill. Channa dal 25 Gms. Coriander Seeds 100 Gms. Store in a air tight container. Red chilly 500 Gms. Thur dal 50 Gms.blogspot.Kuzhambu and Sambar varieties Sambar Powder 2 Ingredients : 250 Gms. Turmeric 100 Gms. 33 of 41 http://krishnaammas. Fenugreek seeds 100 Gms. Poppy seeds (kas kas) 150 Gms.

12 red chilies 1 sp.com/ 12/24/2011 12:24 PM . Pour tamarind water and cooked Dhal in it.10 minutes remove the sambar from the fire Serve with rice. raw plantain or Brinjal curry prepared with APP will make this sambar super. asafetida powder and turmeric powder Allow it to boil and after 5 . 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. Add curry patha.Kuzhambu and Sambar varieties Sambar Without Sambar Powder Ingredients : 1 cup cooked Thur Dhal 2 cups tamarind water or 2 spoons of Puli paste 10 . 34 of 41 http://krishnaammas. Notes : Any fried curry like potatoes. Thur Dhal 1 sp.blogspot. thur Dhal. red chilies and udad Dhal.

Add the masala in it.blogspot.com/ 12/24/2011 12:24 PM . Pour tamarind water in the pan after seasoning.Kuzhambu and Sambar varieties Sesame Kulumbu Ingredients : 50 gms Sesame seeds 2 cups tamarind water 5 . Grind with coconut and keep aside . Serve with cooked rice. Let the Kulambu boil for a while and remove from the fire.8 red chilies 2 sp Channa dal 1/2 cup coconut 1/2 Mustard seeds Curry leaves Salt Oil to fry Method : Fry sesame seeds with red chilies and channa dal. 35 of 41 http://krishnaammas.

Fry garlic pieces till they become golden brown. Make potato and onion curry and that is the best side dish for this dal chaval. 36 of 41 http://krishnaammas. pour the dal in the pan. Allow it to boil for 2-3 minutes and remove from the fire.blogspot.com/ 12/24/2011 12:24 PM . Notes : You can give this dal chaval for children.15 garlic flakes 2 . Serve the dal with hot chaval and every one will like this.Kuzhambu and Sambar varieties Simple Dal For Chaval Ingredients : 1 Cup cooked thur dal 10 .4 green chilies Mustard seeds for seasoning Oil Salt Curry patha Turmeric powder Method : Smash the cooked dal and pour some water in that and keep aside. salt and curry patha. Add turmeric powder. In a pan pour 1 sp oil and make seasoning and fry green chilies and garlic pieces. Because this will digest easily. old people or even patients.

Bring it to a boil. coriander seeds and curry leaves with 1 sp oil. Now add grated coconut and fry well. Allow the onions to fry. Add 1/2 sp salt to onions. pour oil and make seasoning.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. to cook. Fry fenugreek. as per your choice. In a deep pan. Grind into a fine paste. In this stage you can add 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 . Close the pan and allow the veg.Kuzhambu and Sambar varieties Udipi Sambar Ingredients : 1/2 cup tur dal Veg. Add fresh coriander leaves and remove from the fire. Allow it to boil for a while. Add peeled small onions and green chilies. red chilly. Notes : if you want you can add one sp sambar powder tot his sambar other than the ground masala. Fry well till you get good aroma.com/ 12/24/2011 12:24 PM . Now add tamarind paste and ground paste.blogspot. Now add cooked dal and crushed jaggery. Serve with dosa. udad dall. 37 of 41 http://krishnaammas.3 sp fresh coconut 25 . Mix well and add water if you required.

pumpkin and drumsticks or you can add ground nuts) 38 of 41 http://krishnaammas. (lady fingers.Kuzhambu and Sambar varieties Veg.blogspot. brinjals. 1 cup as per your choice.com/ 12/24/2011 12:24 PM .

com/ 12/24/2011 12:24 PM . Remove from the fire. 39 of 41 http://krishnaammas. Drum Stick. Serve with cooked rice. asafetida and kari patha. Allow it to boil for 10 min. fenugreek powder. Notes : This Kulambu MUST BE THICK and the oil must be at the top of the Kulambu Other than onion.Kuzhambu and Sambar varieties 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. thur dhal and red chilly. Sundakai / Manathakali Vathal. Add tamarind juice Add salt. Add cut tomato pieces and boil for 2 more min. channa dhal. Add cut onion and fry well. you can use Garlic Ladies Finger.blogspot.

Channa Dhal and Thur Dhal (each 1 sp) 6-8 red chilly 1/2 sp mustard seeds 1/2 sp Fenugreek (powdered) Asafetida Kari Patha 2 cups tamarind water Oil Salt Method : Make seasoning with all other ingredients. turmeric powder. 40 of 41 http://krishnaammas. Notes : This Kulambu will BE WATERY but will be TASTY AND YOU CAN PREPARE PARAPPU THUVIYAL.blogspot.Kuzhambu and Sambar varieties Vendhya (fenugreek) Kulambu Ingredients : Udad Dhal. Kari Pattha and salt. Allow it to boil at-least for 10 min.com/ 12/24/2011 12:24 PM . Add tamarind water. And both will go togather very tasty.

com/ 12/24/2011 12:24 PM .Kuzhambu and Sambar varieties 41 of 41 http://krishnaammas.blogspot.