Website of the Year India 2015

Kalakose cooker sambar Recipe

Kalakose cooker sambar is a popular Indian Side Dish
Author :
On :
Thursday, 25 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Preparation Time :
30 minutes
Servings :
Serves 4
Rated 4 based on 100 votes


  • 10 - Brussels sprouts/Kalakose
  • 1/2 cup - Fresh Fenugreek leaves/Vendhaya keerai (chopped)
  • 1 - big Tomato (chopped)
  • 1/2 cup - Split yellow pigeon peas/Tuvar dal
  • 1 pinch - Turmeric powder
  • Tamarind, marble size
  • 2 tsp - Salt
  • 2 tsp - Sambar powder
  • 2 tsp - Sesame oil
  • 1/2 tsp - Mustard Seeds
  • 1/4 tsp - Fenugreek seeds
  • 2 - Red Chillies (broken)
  • 1 pinch - Asafetida
  • Curry leaves, a few
  • 2 tbsp - Fresh grated Coconut
  • 1/2 tsp - Jaggery
  • How to Make Kalakose cooker sambar:

    1. Wash tuvar dal and soak it for 30 minutes.
    2. Remove the loose outer leaves if any and wash kalakose in running water.
    3. Soak tamarind in warm water and extract a thick juice.
    4. Heat oil in a pressure cooker and add the mustard seeds.
    5. When the mustard seeds splutter add the fenugreek seeds and fry till golden in colour.
    6. Add broken red chillies and asafoetida.
    7. After the chillies turn crisp, add curry leaves and chopped fenugreek leaves. Saute till you get a pleasant aroma. Then switch off flame.
    8. Add the soaked dal, tamarind extract, jaggery, turmeric powder, salt, sambar powder, coconut, chopped tomatoes and the kalakose to the seasoning and stir well.
    9. Add 2.5 cups of water.
    10. Cook for three whistles (After first whistle, turn flame to medium from high).
    11. On opening the cooker, stir the mixture once so that the dal becomes mushy.
    12. Serve with hot rice topped with a spoon of ghee.
    13. Recipe courtesy: Chitra Amma's Kitchen


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more