Kohlrabi (Navilkosu) and Lilva (AvarekaaLu) Sambar
Kohlrabi is an excellent source of vitamin C and green leaves are rich in Vitamin A and copper. It improves the oxygen circulation in blood. It is a energy food. Also this help the body to absorb iron.
Here is a simple recipe to make the sambar.
- ½ cup toor dal
- 1 Bunch kohlrabi/gedde kosu/Navilkosu along with skin
- ⅛ tsp turmeric powder
- ½ cup avare kaLu (surti papdi lilva)
- 1½ TBSP Rasam Powder
- ½ cup coconut
- small lemon size tamarind (soaked in water)
- 2 tsp salt (salt to taste)
- 5 to 6 cups of water
- 1 tbsp oil
- 1 tsp mustard seeds
- pinch of hing/asafoetida
- Wash and peel the skin of kohlrabi. Cut it into cubes and cut the greens as well.
- Wash and cook the dal along with lilva(avare kaaLu) in the pressure cooker with 2 cups of water and pinch of turmeric. Let it whistle 2 to 3 times on MEDIUM HIGH heat, and let it cool.
- Cook the cut vegetables in a different vessel.
- Meanwhile, grind coconut, rasam powder, tamarind and salt in the mixer to a fine paste.
- Once the vegetables are cooked add the paste and let it boil for 10 minutes on medium low heat.
- Now add the cooked dal and let it boil for 8 to 10 more minutes.
- Turn off the heat and prepare the seasoning.
- Heat the oil in a ladle on medium high heat.
- Once the oil is hot, add hing and mustard seeds.
- Add this seasoning to sambar and it is ready to serve.
This sambar is good with raagi mudde and rice.