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Sambar kulambu recipes in tamil | kulambu varieties in tamil

2,688 views · Published 11 July 2018 · 5:01 · Indexed 19 October 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Toor dal — 1/2 cup
• Raw mango, cut into medium chunks — 1 medium (about 150g)
• Drumstick, cut into 3-inch pieces — 2 drumsticks
• Brinjal, quartered — 2 medium
• Jackfruit seeds, boiled and peeled — 8 to 10 seeds
• Tomato, roughly chopped — 2 medium
• Small onion (shallots), peeled — 10 to 12
• Green chilli, slit — 2
• Sambar powder — 2 tablespoons
• Turmeric powder — 1/2 teaspoon
• Asafoetida (hing) — 1/4 teaspoon
• Salt — to taste
• Water — 3 to 4 cups
• Oil — 2 tablespoons
• Mustard seeds — 1 teaspoon
• Cumin seeds — 1/2 teaspoon
• Dried red chilli — 2
• Curry leaves — 2 sprigs
• Fresh coriander leaves, chopped — 2 tablespoons

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METHOD
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1. Wash the toor dal thoroughly under running water. Add it to a pressure cooker along with 1 cup of water and a pinch of turmeric powder. Pressure cook on medium heat for 4 to 5 whistles until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well using a ladle or the back of a spoon. Set aside.

2. If using fresh jackfruit seeds, boil them in water for 15 to 20 minutes until they are tender. Peel off the white outer skin once cool enough to handle and set aside. This step can be done in advance to save time during cooking.

3. Heat oil in a large, heavy-bottomed pot or kadai over medium heat. Once the oil is hot, add mustard seeds and allow them to splutter. Then add cumin seeds, dried red chillies, and curry leaves. Let them sizzle for about 30 seconds until aromatic.

4. Add the peeled shallots and slit green chillies to the pot. Sauté on medium heat for 3 to 4 minutes until the shallots turn golden and slightly translucent. Stir frequently to ensure even cooking and to prevent burning.

5. Add the chopped tomatoes to the pot and cook for 4 to 5 minutes until they soften completely and blend into a thick, pulpy base. Press them gently with the back of your spoon as they cook to release their juices and speed up the process.

6. Add the raw mango chunks, drumstick pieces, quartered brinjal, and boiled jackfruit seeds to the pot. Stir everything together gently to combine with the tomato and onion base. Make sure the mango and vegetables are evenly coated with the base.

7. Add sambar powder, the remaining turmeric powder, asafoetida, and salt. Stir well to coat all the vegetables evenly with the spices. Pour in 3 cups of water and mix everything together. Bring the sambar to a boil over medium-high heat.

8. Once boiling, reduce the heat to medium and cover the pot with a lid. Allow the sambar to cook for 12 to 15 minutes, stirring occasionally, until the drumstick pieces are tender, the brinjal is cooked through, and the raw mango has softened but still holds its shape.

9. Add the mashed toor dal to the pot and stir well to incorporate it into the sambar. The dal will thicken the sambar and give it a rich, creamy consistency. If the sambar looks too thick, add a little more hot water and stir to adjust to your desired consistency.

10. Taste the sambar and adjust salt and sambar powder if needed. Allow the sambar to simmer gently on low heat for another 5 minutes so all the flavors meld together beautifully. Finally, garnish generously with freshly chopped coriander leaves and serve hot with steamed rice, idli, or dosa.

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TIPS
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✔ Always choose firm, sour green raw mangoes for this sambar. Very ripe or partially ripe mangoes will make the sambar overly sweet and the tartness will be lost. The sourness of the raw mango is what replaces the need for tamarind in this recipe, so picking the right mango is crucial.
✔ For a richer and more authentic flavor, dry roast whole spices like coriander seeds, dried red chillies, and curry leaves, then grind them fresh at home to make your own sambar powder. Homemade sambar powder makes a world of difference compared to store-bought versions and takes your sambar to the next level.
✔ Jackfruit seeds add a wonderful, starchy, slightly chewy texture to this sambar that is truly unique. If fresh jackfruit seeds are not available, you can skip them or substitute with cooked raw banana pieces or additional brinjal. Do not substitute with canned jackfruit as the texture and taste will be completely different.

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