In this Article we explained how to prepare a delicious and healthy Sambar (also known as ‘Huli’ in Malnad regions) using Navilu Kosu (Knol Khol/Kohlrabi).
It is a perfect accompaniment for hot rice or Ragi Mudde.
Ingredients
For Boiling:
Toor Dal: 1/4 cup (soaked for faster cooking)
Navilu Kosu (Kohlrabi): Peeled and chopped into cubes
Tomato: 1 medium (optional)
Turmeric: A pinch
Oil: A few drops
Salt: To taste
Water: As required
For the Masala (Grinding):
Grated Coconut: 1/2 to 3/4 cup
Dried Red Chillies: 5
Urad Dal: 1 tsp
Coriander Seeds: 2 tsp
Cumin Seeds: 1/2 tsp
Tamarind: A small gooseberry size (soaked)
Jaggery: A small piece (optional, to balance flavors)
For Tempering (Oggarane):
Oil: 1-2 tsp
Mustard Seeds: 1/2 tsp
Dried Red Chilli: 1 (broken)
Asafoetida (Hing): A pinch
Curry Leaves: A few
Preparation Steps
1. Cooking the Dal and Vegetables
Soak the toor dal for a few minutes. Rinse and add it to a pressure cooker with water, a pinch of turmeric, and a few drops of oil.
Cook until soft (usually 1 whistle if soaked).
Preparing the Kohlrabi: Peel the thick outer skin of the kohlrabi thoroughly before chopping.
Add the chopped kohlrabi, tomato, and salt to the cooked dal. Add a little more water and cook until the vegetable is tender.
2. Roasting and Grinding the Masala
In a small pan, heat 1/2 tsp oil. Roast red chillies, urad dal, coriander seeds, and cumin seeds on low flame until the dal turns golden brown.
Transfer the roasted spices to a mixer jar. Add grated coconut, soaked tamarind, and a little water.
Grind into a very smooth paste.
3. Simmering the Sambar
Add the ground masala paste to the boiled vegetables and dal.
Adjust the consistency by adding water if needed.
Add a small piece of jaggery (optional) and adjust salt.
Let the sambar come to a good boil, then turn off the stove.
4. Tempering
Heat oil in a small pan. Add mustard seeds, red chilli, hing, and curry leaves.
Pour this tempering over the hot sambar.
Key Tips
Consistency: Use more coconut and dal if you prefer a thicker sambar, or less for a thinner version.
Sweetness: Kohlrabi has a natural mild sweetness, so adding jaggery is purely optional.
Tamarind Balance: If you use a tomato while boiling the vegetables, reduce the amount of tamarind used in the masala.
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