Donne Menasinakayi Samabar/Capsicum Samabar

Smell from cooked capsicum is the key thing in this sambar. This is my one favourite sambar.

You Need To Have:
2 medium size capsicum
1/2 cup toor dal
1 tomato
1 onion
2-3 tsp sambar powder
2 tsp tamarind juice
1 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves
2 tsp grated coconut
2 tsp chopped coriander leaves
salt to taste

Method:
Pressure cook toor dal and chopped tomato for 3-4 whistles and keep it aside(add 1tbs oil and pinch of turmeric to dal )Using fresh cooked lentil increases taste.

Cut capsicum and onion into big chunks and keep it aside.

Heat 1 tsp oil in a samabr pot and add mustard seeds to it. once it starts spluttering and onion and fry till they become translucent.  Add chopped capsicum and curry leaves. cook capsicum without adding water until they are done.

Add cooked lentil, tamarind juice ,sambar powder and required amount of water. bring it to boil. Add grated coconut , chopped coriander leaves and salt. simmer for 5 mins.Mix well and serve with plain rice.

Manglore Southekayi Huli Mensina Kudilu/Dosa Kai Curry

 You need to have:
1 medium size dosa kai/Manglore Southekayi
4-5 red chilies
4-5 flakes of tamarind
1/2 cup grated coconut
1/4 tsp red chilli powder
pinch of tumeric
1 tsp Jaggery
salt to taste
3-4 garlic cloves
2 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves

Method:
Wash dosa  kai under running water and chop them into cubes by removing inner seeds(see picture below)

Put this chopped dosa kai into cooker container.Add water, chilly powder, turmeric powder and jaggery to it .pressure cook it for 1-2 whistles.

Take chillies, grated coconut, tamarind flakes in a mixer and grind it to smooth paste by adding little amount of water.This gravy should not be too thin or too thick.

Add this ground masala to a vessel containing cooked dosa kai.add required amount of water and bring it to boil. simmer and let it boil for 7-8 mins.


Finally take oil in a tadka pan.Add mustard seeds to it. Once it starts spluttering, add smashed garlic flakes and curry leaves. fry them in medium flame for 2-3 and add it to kodilu. Server hot with boiled or white rice.

Avarekalu Huli/Papdi lilva sambar

One of my fav sambar, best suited with ragi mudde.

You  Need To  Have:
1 cup avarekalu/papdi lilva
1 medium size potato
1 medium size eggplant
1 cup grated coconut
2 chopped tomatoes
2-3 green chilies
 2 tbs sambar powder
salt to taste
1 tbs Khus Khus(Gasgase)
8-10 garlic flakes
1 large onion
small piece of cinnamon
2 marathi moggu
bunch of coriander leaves
1 tsp Oil
1/4 tsp mustard seeds

Method:
Cook Avrekalu, potato and eggplant separately till done.Meanwhile remove outer cover of onion and place it in micro mode of micro oven for 3 minutes.another way is to  put onion on gas or charcoal  for 6-7 min.


Add grated coconut,chopped tomatoes,sambar powder,Khus Khus,onion,cinnamon,Marathi Moggu , coriander leaves into mixer and make a smooth paste.Keep it aside.

 In a thick bottomed vessel add oil and mustard seed , once it starts spluttering, Add cooked veges and avrekalu,ground masala,salt  and mix well.Keep this on low flame for 8-10 min .

Serve with Ragi mudde or Rice.

Kumbalakyi Kadle Kalu Huli/Pumpkin Channa Sambar

You Need To Have:

1/4 pumpkin/kumbalakyi
1/4 tsp chilly powder
1 cup channa(brown prefered)
3-4 red chilies
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp urad dal
1/4 tsp fenugreek seeds
pinch of hing
1/2 cup grated coconut
Salt as per taste
1 tsp Oil 
4-5 Curry leaves

Method:

Soak channa overnight and pressure cook it for 3 whistles and keep it aside.
Chop pumpkin into bigger pieces.take 2 cups of water  in vessel and bring it boil. add chopped pumpkin pieces and chilly powder to it. cook it until done.mix it to cooked channa.

Heat pan and fry red chilies,urad dal ,coriander seeds, cumin seeds,fenugreek seeds and hing by adding 2-3 drops of oil  until they give nice aroma.allow it cool down.

Put above fried masala and grated coconut into mixer jar and grind it to smooth paste.

Add this pate to chann-pumkin mixture and mix well. Add salt and water if required and bring it to boil.Prepare tadka from mustard seeds and curry leaves and add it to samabar.

 Serve hot with rice.

Basale Samabr/Malbar Spinach Sambar

You Need To Have:
bunch of malbar spinach / Basale soppu
1/4 tsp turmeric powder
1/4 tsp red chilly powder
1-2 tsp tamarind pulp
1/2 tsp jaggary powder
1/2 cup toor dal/togari bele
1/2 cup grated Coconut
1/2 tsp cumin seeds
2-3 tsp coriander seeds
2 garlic pods
1 tsp mustard seeds(1/2 for grinding+1/2 for tampering)
2 tsp oil
1 medium size onion
2-3 curry leaves

Method:

Pressure cook toor dall for 3-4 whistels and keep it aside(add 1tbs oil and pinch of turmeric to dal )
Using fresh cooked lentil increases taste.Avoid using stored.

Separate the leaves from stem of malbar spinach. Chop the leaves and stems as shown below.
Wash it 2-3 times under running water and make sure all mud and dirt is removed.

Put this chopped malbar spinach in cooker container. To this add turmeric powder, chilly powder,tamarind pulp and jaggary along with 1 cup of water. pressure cook it for single whistle.
 
Take 1/2 tsp mustard seeds,cumin seeds,coriander seeds,garlic  in frying pan and fry them until mustard seeds start spluttering. remove them and fry red chilies by adding drop of oil.its important to fry red chilly separately other wise it will be over burnt.

Put this fried mixture and coconut in a mixer jar and grind it to very smooth paste by adding required amount of water.
Put cooked malbar spinach, toor dal and ground masala in a samabr pot. add salt and water if required. bring it to boil.
Chop onion and heat remaining oil in tadka pan. add mustard seeds ,curry leaves to it.once they start spluttering, add chopped onion.fry until it turns golden in color.Add this tadka to samabar.
mix well and serve hot with rice.

Nuggekayi Samabr/Drumstick Sambar

Drumstick  in coconut , ginger & garlic gravy.

You Need To Have:

3-4 Drumsticks/Nuggekayi
1/2 cup yellow lentil/togaribele/toor dal
1 medium size onion chopped
1 medium size tomato chopped
1/4 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
 1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4-5 curry leaves


For Grinding:
1/2 cup freshly grated coconut
small piece of ginger
2-3 garlic pods
1/4 bunch coriander leaves
2-3 green chilies


Method:
Pressure cook yellow lentils for 3-4 whistles. (Add pinch of turmeric and 2-3 drops of oil while cooking).

Prepare smooth paste of ingredients mentioned under 'For Grinding' by adding little amount of water.

Take oil in sambar pot and add mustard seeds, cumin seeds to it. once they start spluttering add onions and curry leaves to it. once onion becomes translucent add tomato to it. fry for 1-2 mins then add chopped drumsticks to it.fry for 3-4 mins.

 Then add cooked yellow lentil ground paste, water , salt, chilly powder, cumin powder ,coriander powder and turmeric to it. mix well and bring it to boil. simmer for 6-7 mins.

Serve with plain rice

Mix Vegetable Hasi Masale Samabr

 I call it as Hasi Masale(Raw Masala) as we don't fry any of the spices. Raw spices gives different fell all together If your bored with samabar  powder and fried spices smell just give it a try for change.

You Need To Have:

2 cups mixed veggies(Carrot and beans)
1/2 cup soaked double beans/tingala avare
1/4 cup grated coconut
2-3 red chilies
1 tsp cumin seeds
1 tsp mustard seeds(1/2 tsp for grinding+1/2 for tampering)
1 tsp coriander seeds
2-3 tsp tamarind juice
1 tsp oil
3-4 curry leaves
salt to taste

Method:
Chop and wash veggies. Cook double beans in pressure cooker for 1 whistle. Cook veggies without cooker.
combine them.


Take grated coconut ,red chilies, cumin seeds , coriander seeds and mustard seeds in a mixer jar and grind it to smooth paste.Add this paste to veggie , double bean mixture.


Add salt ,tamarind paste and required amount of water to get sambar consistency and bring it to boil.
prepare tampering with oil, mustard seeds and curry leaves and add it to sambar. Serve with rice.

Soppina Samabar/Greens Sambar [Type 2]

This is another type of Soppina Samabar  which does not use garlic. Any green can be used like Amaranth ,spinach,Malbar Spinach...etc.

For this,

You Need To Have:
2 Chopped Amaranth Leaves or any greens
1/2 cup Yellow lentil/ Toor Dal
3/4 cup fresh grated coconut
3-4 Red Chilies ( 3Byadagi+1 Guntur)
1 tps Cumin seeds
1 tsp Coriander seeds
1 tsp mustard seeds(1/2 for grinding+1/2 for tampering)
5-6 curry leaves
1/4 tsp Asafotida powder
2-3 tsp Tamarind Juice
salt to taste
1 medium size onion
2 tsp oil

Method:
Chop and wash Amaranth leaves.Cook them by adding little amount of water and keep it aside.
Cook leaves without closing lid to retain the green color.

Pressure cook yellow lentils for 3-4 whistles. (Add pinch of turmeric and 2-3 drops of oil while cooking)

Take a frying pan and fry red chilies by adding 2-3 drops of oil and keep them aside.Then fry cumin seeds, coriander seeds,mustard seeds , asafotida  and curry leaves together until mustard seeds start spluttering.

Grind this fried masala along with freshly grated coconut to smooth paste by adding required amount of water.As we are not using urad dal more coconut is used to thicken the sambar.

Mix cooked Amaranth leaves and yellow lentil.

Add tamarind juice, ground paste and required amount of water to get samabar consistency. Add salt and bring it to boil. Simmer for 5-6 mins.

Chop onions and prepare tadka with chopped onions and mustard seeds and add it to Samabar.
Serve Hot with Rice.

Tomato Pappu/ Tomato Dal

Andhra style tomato dal.(Tomato pappu).

You Need To Have:
1 cup toor dal/togari bele
1 big plum tomato
1 medium size onion
3-4 garlic pods
3-4 green chillies
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp cumin seeds
3-4 curry leaves

Method:

Add toor dal, chopped onions, tomatoes, green chillies,smashed garlic pods ,turmeric powder and 1tsp oil  into a cooker container and pressure cook it for 2-3 whistles.


Once pressure goes off mash it and keep it aside.

Heat oil in a pan  and add mustard seeds. When they start spluttering add cumin seeds,curry leaves.
Saute for few mins and add the cooked dal. add salt and simmer it for 2-3 mins.


This should be thicker than regular tovve so don't add too much water.
Serve with rice and ghee.

Massopu

I guess this does not require much explanation:). But still I want to introduce about massopu to my friends who never came across this authentic karnataka recipe. Its the recipe with lots of  greens and little dal cooked together and ground to paste. As though it goes well with rice its best suited with Ragi Mudde.

Original recipe suggest 5 different greens are used. but it tastes goodeven with 2-3 different greens.So you can try with whatever is available with you.
So lets start:

You Need To Have:

3 cups of different greens(Spinach, Dill,methi,etc..)
1/2 cup toor dal
1 tomato
1 onion
3-4 garlic
4-5 green chilies
1 tsp cumin seeds/jeerige
1 tsp coriander seeds/kothambari

For Tampering
1 tsp oil
1 tsp mustard seeds/sasive
2-3 curry leaves

Method:

Chop and wash the greens and keep them aside.

Put these greens, dal, chopped onion and tomato, garlic,green chillies, cumin and coriander in a cooker container.
Pressure cook them with required amount of water for 2-3 whistles.



Once they cool down ground them to puree,keep it aside.
In Sambar pot take oil and add mustard seeds.once they start spluttering add curry leaves and grounded paste. add required amont of water and salt. bring it to boil. simmer for 5-6 mins.

Healthy Masoppu is ready to serve with Ragi mudde.

Uppesaru

Yet another kicker for ragi Mudde. This recipe is popular in rural karnataka and amongst gowda community. This is usually prepared in the season of Avrekalu as it requires fresh avrekalu.

I have modified this a bit. Classic Uppesaru is served with chutney along with cooked lentil. but in my recipe I combined them togather and boiled it as I am not found of raw garlic smell.
Here is the recipe for it.

2 cup winter flat beans/avre kalu
1 cup toor dal/ togaribele
3-4 galic pods
5-6 green chilies/hasi menasin kayi
1/4 bunch coriander leaves/cilantro/kotambari soppu
1 tsp jeera/cumin seeds/jeerige
1 tsp black pepper/olle menasu
2 tsp tamarind pulp/hunse huli
5-6 tsp grated cocnt/tengina kayi
salt to taste
2 tsp oil
1 tsp mustard seeds/sasive
1/2 tsp turmeric/arisina

Method:

Put winter flat beans,toor dal and green chilies in cooker container.pressure cook them for 2-3 whistles.
once pressuregoes of take out green chiles out of it and keep it aside.
 
Put cooked green chiles, cilantro, jeera ,pepper, coconut,tamarind pulp,garlic pods in mixer jar and grind it to smooth paste by ading required amount of water.

Heat oil in sambar pot/ vessele and add mustard seeds to it. once it starts splutering add coocked lentils to it. and bring it to boil. add above paste , turmeric and salt. add water if required and cook it for 8-10 mins.
 
Serve hot with Ragi Mudde or Rice. its best suited with ragi mudde.

Kumbalakayi Huli/Kembude Koodilu

You Need To Have:
1/4 Pumpkin/Kumbalakayi/Kembude
Handfull of yellow lentils/thogari bele
3 tsp Smabar Powder/Huli Pudi
2 tsp powder jaggery/bella
2 tsp tamarind pulp/hunase huli
5-6 tsp grated coconut/tengina kayi
2-3 tsp chopped coriander leaves/kottambari soppu
For Tampering
2 tsp oil/enne
1 tsp mustard seeds/sasive
2-3 curry leaves/karibevu
Pinch of Asafotida /hing

Method:
Pressure cook toor dall for 3-4 whistels and keep it aside(add 1tbs oil and pinch of turmeric to dal )
Using fresh cooked lentil increases taste.Avoid using stored ones.

Cut pumpkins into bigger cubs as shown below. wash them under running water and keep them aside.


Take oil in samabr pot and add mustard seeds. once they start spluttering add curry leaves and Asafotida.
Add pumpkin cubes to it and fry. add 1/2 cup water and cook pumpkin till done.
Add Samabr powder, salt, tamarind pulp, jaggery ,grated coconut and bring it to boil. Finally add chopped coriander leaves and simmer for 3-4 mins.

Serve hot with rice.

Tindora coconut gravy/Thondekayi Huli Menasina Kodilu

An authentic Dakshina kannada recipe to my friends this time!I remember the first time I had it at my in-laws.Its just 2 days after my marriage and ever since then I am just fan of this kodilu. Its a Tindora in Coconut Gravy tampered with Garlic.

I learn't this from my MIL.I am great fan of my Mom-in-law recipes and I just love everything prepared by her. She is just a wonderful cook.

Here's the recipe...Enjoi!


You need to have:

15-20 Tindora/Thondekayi
4-5 Tamarind flakes
5-6 Red Chillies
1 cup grated Coconut
1/4 tsp of Turmeric
1/4 tsp Chilly powder
1 tsp Jaggery
8-10 Curry Leaves
Salt to taste
1/2 tsp Mustard seeds
3-4 flakes of Garlic
2 tsp Oil

Method:

Put tindoras under running water and clean them.Take each tindora and hit it with chapathi rolling pin or any hard substance which is available with you. This should just open tindora and help it to suck the coconut gravy.



Put this smashed tindora into cooker container.Add water, chilly powder, turmeric powder and jaggery to it .pressure cook it for 2-3 whistles.

Till the pressure goes out of cooker prepare the coconut gravy.
Take chillies, grated coconut, tamarind flakes in a mixer and grind it to smooth paste by adding little amount of water.This gravy should not be too thin or too thick.

Add this ground masala to a vessel containing cooked tindora.add required amount of water and bring it to boil. simmer and let it boil for 7-8 mins.

Finally take oil in a tadka pan.Add mustard seeds to it. Once it starts spluttering, add smashed garlic flakes and curry leaves. fry them in medium flame for 2-3 and add it to kodilu. Server hot with boiled or white rice.

Mulangi Sambar

You need to have:

Toor dal-1/4 cup
Jeera/cumin seeds-1 tsp
Garlic-3-4 pods.
Turmeric pwd-1/2 tsp
Mullangi 1 medium sized
Onion-1 medium sized
Tomatoes-1 or 2 medium sized
Oil-2 tsp
Mustard seeds-1/2 tsp
Asafoetida- 1/4 tsp
Curry leaves-2 twigs
Sambar powder-1 tbsp
Salt to taste.
Grated coconut-1 tsp

Preparation: Add about 1 and quarter cups of water to toor dal, turmeric, jeera,and garlic,tomato and onion.pressure cook them together for about 6 whistles.

Take a wok, add oil.when it is hot, sputter the mustard seeds , asafoetida and curry leaves.fry them a little. add the mashed dal, sambar powder and grated coconut and boil it for 8-10 mins.

Server hot with Rice or idly.

Batate /Potato Sambar

We(Manglorieans) never prepare Sambar powder and store it for 2-3 months. For us fresh ground sambar masala will give more taste than stored one. Another secrete behind South Canara cuisine is usage of lot of fresh coconut. Since rice is our main consumption, Verities of sambars are prepared. One such sambar is Potato Sambar/Batate Sambar/Alugadde Smabr.
For this:

You need to Have

Potato's - 2-3 large
chilly powder - 1.5tsp
turmeric powder - 1 tsp
Tamarind Pulp - 1/2 tsp
Coriander seeds -1/2 tsp
cumin Seeds - 1/2 tsp
hing-1 pinch
Methi seeds -1/2 tsp
Urad dal -1/2 tsp
mustard -1tsp
dry chillies - 2 large
Curry leaves - 5-6
salt - 1 tsp[as per taste]
Jaggery - 1 tsp
Oil -1 tsp
Toor dal - cup( Cooked)
Method

Remove the outer cover of potato and cut into small cubes. Add chill powder,turmeric powder, tamarind pulp and Jaggery and Put it in cooker till potato become soft( Take care not to over cook). I prefer one whistle.



In a frying pan, fry Urad dal ,Methi seeds,Coriander seeds,cumin Seeds,hing and red chilies until they give nice aroma. add 1/2 tbs oil if required.

Once the fried spices mixture comes to normal temperature,Add coconut and Make a smooth paste by adding required amount of water(Don't add too much water).

Transfer cooked potato, toor dal(cooked) and ground masala into tick bottomed vessel. add required amount of water and bring it o boil. add salt to this as per taste.



Heat add 1tbs of oil(Coconut oil preferred) in a tadka pan.Add mustard seeds, curry leaves.Once it starts spluttering add it to Sambar. Serve hot with Kuchillaki.