Saturday, 22 October 2016


A special sambar packed with a lot of vegetables having unique flavour;


Toor dal/mysore dal 200 gm
Tamarind extract three cups
Bellary onion one chopped longitudinally
Curry leaves 15 nos
Sambar powder one tablespoon
Turmeric powder one spoon
sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Turnip one chopped
Hybrid tomato one chopped
Cauliflower chopped one cup
Potato peeled and chopped one cup
Carrot one chopped one cup
Push beans chopped one cup
Salt to taste
Coriander  leaves chopped half cup


Pressure cook the dal with turmeric and few drops of castor oil up to three whistles.
Soak tamarind in water for half an hour and extract the thick juice.
Heat the pan with sesame oil.
Add mustard seeds.
While the mustard seeds start to splutter, add onion, curry leaves, turmeric half spoon, vegetables,
asafoetida, sambar powder.
Saute for a while.
Add tamarind extract.
Add salt and allow to boil.
Allow to cook the vegetables for eight minutes.
Add cooked dal and adequate water.
Check the salt.
Adjust if needed.
Allow to boil for another five minutes.
Add coriander leaves.
Switch off the flame.

Fantastic Kadamba sambar is ready to have with hot steamed rice and one spoon of ghee!



Raw rice flour 200 gms
Dry roasted urad dal powder 50 gms
Sesame oil one tablespoon
Salt to taste
Cumin seeds one spoon
Asafoetida half pinch
Ajwain seeds one spoon
Adequate water


Mix the raw rice flour, urad dal flour and salt.
Add adequate water and one tablespoon of sesame oil.
Knead to a soft and non-sticky dough.
Incorporate  cumin seeds, ajwain seeds and asafoetida with the dough.
Make tiny balls by rolling in your palms.
Heat the sesame oil to the deep-frying temperature.
Drop the balls in batches
Allow to deepfry until the balls turn golden brown and sizzling sound ceases.
Drain the oil and place them in a dry pan or tissue paper.

Allow to cool and have as a snack. They are crispy outer soft inner. You will love them much.

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