Today’s recipe is one of my favorite sambar. Knol-Khol is like turnip. The combination of carrot & knol-khol is perfect to make sambar. It’s really gives a unique taste & flavor to this dish. This recipe is goes well with steam rice, idly, dosa, etc.,

Ingredients:

Carrot & knol-khol – 1 1/2 cup (chopped)

Salt to taste

Tamarind  extract – small size (soak in warm water)

Pressure cook;

Toor dal – ½ cup

Fenugreek – 1 tsp

Cumin / jeera – 1 tsp

Onion – 1no. Chopped

Tomato – 1no. Chopped

Green chilies – 3 nos.

Garlic – 5-7 cloves

Anise seeds / sombu – 1 tsp (optional)

Tempering;

Oil – 3 tsp

Mustard – 1 tsp

Jeera / cumin – 1 tsp

Onion – 1 no. finely chopped

Turmeric – 1 tsp

Vatha kozhambu powder – 1 tbsp (optional)

Red chili powder – 1 ½ tsp

Curry leaves – 1 strand

Method:

• First, pressure cook all the ingredients given above the list by adding 1 ½ – 2 cups of water.
• Heat the oil on medium flame, splutter the mustard, add cumin, curry leaves, onion & saute it for 3 minutes.
• Now add turmeric, red chili powder, vatha kozhambu powder, add little water & cook until raw flavor goes off (adding water helps, not to burn the spices).
• After that add the vegetable, ½ cup of water & cook it for 5- 10 minutes or until half cooked.
• Once the pressure release, mash the dhal.
• Now add the tempered vegetable mixture to the dal & cook it for another 10- 15 minutes.
• Once the sambar done, garnish it with cilantro.
• Serve hot & enjoy it with steamed rice, idly, dosa, paratha, etc.,