Kalakose cooker sambar

Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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