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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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.