GravyKothamalli Sambar, Coriander leaves sambar recipe

Kothamalli Sambar, Coriander leaves sambar recipe

Kothamalli sambar | Coriander leaves sambar recipe, the recipe with step by step instructions. So if you are looking out for a sambar recipe without sambar powder and veggies, then this is a perfect recipe. A very simple and easy sambar recipe for this lockdown period. This coriander leaves sambar recipe is shared by a reader sometime back on my Instagram handle. Last week I got a huge bunch of coriander leaves from the market and I made chutney, thogaiyal, and coriander pulao too. Suddenly thought of this Kothamalli sambar and tried it today. It turned out so flavourful and we enjoyed with Ven Pongal.

Usually, we add homemade sambar powder to make sambar. We also add veggies like murungakkai, small onion, ladies finger, capsicum, radish, and pumpkin to make sambar. But this one is a very simple one without sambar powder and vegetables. Usually, we don’t add tomatoes in sambar, except the ones we make for tiffin sambar. This Kothamalli sambar | Coriander leaves sambar recipe tasted nice with a nice flavour of kothamalli leaves.

Do give it a try and check out the other sambar recipes from Jeyashri’s kitchen

 

Kothamalli Sambar

Kothamalli sambar
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5 from 1 vote

Coriander Sambar | Kothamalli sambar

Learn how to make Kothamalli sambar, without sambar powder.
Course Breakfast, Dinner, Lunch
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author Jeyashri suresh

Ingredients

  • 1/3 cup Toor dal uncooked
  • 1 cup Coriander leaves finely chopped
  • 6-7 green chili
  • 1 cup Small onion chopped
  • 2-3 Red chili
  • Tamarind a small lemon sized
  • Salt as needed
  • 1 tsp Turmeric powder
  • 2 pinches Asafoetida
  • 3 tsp Oil
  • ½ tsp Mustard seeds

Instructions

  • Wash and pressure the cook the toor dal with enough water and ½ tsp turmeric powder, for 4-5 whistles.
  • Mash and keep aside.
  • Soak a small lemon sized tamarind in hot water for 10 minutes and extract 2 cups of tamarind water.
  • Finely chop the onions and coriander leaves.
  • In a pan add 3 tsp oil and add the mustard seeds.
  • Slit the green chili and break the red chili into half and add.
  • Saute for a minute and add the chopped onions.
  • I used small onions, you can use big onions too.
  • Saute till translucent.
  • Now add in the tamarind water.
  • Add ½ tsp turmeric powder and asafoetida.
  • Let this boil in medium flame for 7-8 minutes.
  • Once the raw smell of the tamarind goes off, add the cooked and mashed toor dal.
  • Add the chopped coriander leaves.
  • Add ½ cup of water to adjust the consistency.
  • Mix well and let this boil for 2-3 minutes.
  • Switch off the flame.
  • Kothamalli sambar is ready.
  • Serve with Pongal, dosai, or with rice too.
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Notes

1. If making for tiffin, you can add moong dal too. You can add ¼ cup of moong dal.
2. Adjust the chilis as per your preference, as the coriander leaves give a slightly sweet taste, you can add little more green chili.
3. We don’t add curry leaves to this kothamalli sambar.
  • Wash and pressure the cook the toor dal with enough water and ½ tsp turmeric powder, for 4-5 whistles.
  • Mash and keep aside.
  • Soak a small lemon sized tamarind in hot water for 10 minutes and extract 2 cups of tamarind water.
  • Finely chop the onions and coriander leaves.
  • In a pan add 3 tsp oil and add the mustard seeds.
  • Slit the green chili and break the red chili into half and add.
  • Saute for a minute and add the chopped onions.
  • I used small onions, you can use big onions too.
  • Saute till translucent.
  • Now add in the tamarind water.
  • Add ½ tsp turmeric powder and asafoetida.
  • Let this boil in medium flame for 7-8 minutes.
  • Once the raw smell of the tamarind goes off, add the cooked and mashed toor dal.
  • Add the chopped coriander leaves.
  • Add ½ cup of water to adjust the consistency.
  • Mix well and let this boil for 2-3 minutes.
  • Switch off the flame.
  • Kothamalli sambar is ready.
  • Serve with Pongal, dosa, or with rice too.
Coriander leaves sambar

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