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A curry that goes with rice, chapathis and rotis
Published On: 04 Sep 2002
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Curry Leaves
tamil: Kariveppilai / Karivempu
telugu: Karivepaku / Karepaku
kannada: Karibevu / Baisoppu / Karibevina Soppu
hindi: Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga
Bengali: Curry Patta / Barsanga / Kariphulli
Gujarati: Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo
Konkani: Karbapathi / Beva Palo
Marathi: Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi
Oriya: Bhrusanga Patra / Barsan / Basango / Bhuraunga
Punjabi: Kadipatti / Curry Patta
Cook red gram in a pressure cooker and mash well. Keep aside.
Grind grated coconut with masala powder and turmeric powder.
Take a pot and add mashed dal, water, tomatoes and ground paste and bring it to boil.
Add salt, jaggery and tamarind juice and boil for some more time.
Add masala powder and onions. Cook till onions become soft.
Heat oil in a pan.
Add the ingredients for seasoning one by one. When it splutters, add asafoetida and curry leaves.
Pour it into the hot sambar.
Garnish with cut coriander leaves.
this was good receipe for north indian like me who like garam masala in all curry thank you for letting us taste sambar
Please! this is not at all "Karnataka Sambar Recipe". I am from Karnataka. So, I know it very well. Its better to name it "SONALI`S SAMBAR RECIPE" - as it is a combination of recipes. I don`t think its worth a try. I think people have just been kind enough to say its good. Well! I can`t.
I think we should appreciate Sonali. She has mentioned it is Karnataka Style. So please don`t mix it / compare with Kerala Sambar. Thanks Sonali, it`s little different from Kerala Style (as some one said we don`t put Garam Masala) but I liked it. Thank You...
I haven`t heard that we can add garam masala in sambar. Any way this is not kerala sambar. Don`t waste your time.
just spoiled my our time and effort.
is this as good as "kerala sambhar" on this site?
I am wondering if my father-in-law will like this?
maybe mil too?
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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