Sambar Salsa Kannada Movie 3gp

Cuisine of the state varies from region to region and is influenced by neighboring states. Rice and ragi are staple in the south, shorgam (jola) and rice in the north. Some of the popular dishes from the state are bisi bele bath, vangi bath (eggplant~brinjal rice), ragi rotti (finger millet pancake), akki rotti (spicy rice flour pancake), idly vada sambar, kesari bath, Mysorepak. Mysore masala dosa has its traces to Udipi, a town in the southwestern part of the state. Kodagu or Coorg region is famous for its pork curry and coastal region has many seafood specialties. And that pork curry is on my to try list and have also bookmarked couple of recipes.

Although ingredients and cooking styles vary depending on the region, a typical Kannadiga meal (oota) includes kosambari, pickle, palya, gojju, raita, dessert, thovve, saaru, majjige huli, chitranna and rice. The traditional dessert served is paaysa. All the information about the cuisine is from wiki and more I read about the different food, the more confused I got. I called up one of my Kannadiga friends and she explained the difference. Palya is a vegetable stir fry, with simple tadka and spice powder such as vangi powder is sprinkled for additional flavor. Gojju is a sweet and sour tamarind based curry, similar to pulusu from Andhra cuisine. Huli is sour gravy with vegetables and lentils, similar to sambar. Huli is also prepared with yogurt or buttermilk and is called majjige huli and, only vegetables are used in this and no lentils. Saaru is rasam. Coconut is used in almost all the preparations and it can be fresh or dry coconut, although fresh is preferred. Little bit of jaggery is added to almost all the preparations such as to saaru, huli and gojju, especially in the Mysore region. Oh, I forgot to mention kosambari is a salad.

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I think this might be the most debatable post I have ever written. While the sentiment on the TN vs KA sambar runs very high in my family as is the case with many Tamil people who have settled in Bangalore, I have a confession to make. My son so loves Bengaluru sweet sambar. He likes it more than the Tamil style sambar any day. There, I said it. Every weekend after his game practice, he would get his fix of darshini idli with sambar (idli sambar dippu) on his way back home. Now that we are in a lock down due to corona and its been more than a couple of months since his last sweet sambar outing, he has been asking me to make his favorite, the darshini style sweet sambar. While I had tried so many recipes before over the years, none had come to satisfy him. Then this happened. I have the habit of reading cookbooks on kindle for bedtime. One day, while casually browsing, I found this recipe on the book, Tiffin. The author, Rukmini Srinivas spent a good amount of time in Bengaluru and the recipe for the sambar was so different. It had cinnamon as an ingredient and it intrigued me as I knew that one ingredient that was so unique to Bengaluru sambar was the usage of cinnamon. Have you ever looked at the ingredients of Maiyas or MTR sambar powder? Cinnamon is their secret. The recipe also had tomato puree. The usage of tomato puree is not very traditional in Tamil style sambar. I immediately knew that I had to try it. I am so glad I did the sambar. After a couple of tries, I have slightly changed the recipe a little and I should say that my son has given his final thumbs up. He says that this is the only sambar that I should be making at home from here on. Now, that is a huge ask since me and my husband have a lot to think about. I dont think we are there yet. Currently I am happy that he got his idli sambar fix. The secret of darshini sambar is the flavour of cinnamon and the lavish use of jaggery and sugar that makes this sambar very unique. Now if you know someone who craves Bengaluru darshini hotel style sambar, then go ahead and make it for them.

P.S: Dear Tamil people, please do not judge my son. Maybe someday he will appreciate the truly delicious Tamil style sambar. Till then, Bengaluru wins big time:)

One ingredient that is very essential for making this sambar is the byadagi chillies. The Bengaluru sambar has a darker colour when compared to the tamil sambar and that is because of the usage of byadagi chillies. Karnataka Byadagi chillies gives the sambar a very nice colour and flavour. If you cannot get hold of Byadagi chillies, you may use kashmiri red chillies. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma.

Add in the ground masala paste. Wash the mixie with a cup of water and add it to the pan. Always wash the mixie and add it to the pan so you are not wasting any of the masala that is stuck in the mixie. It is an untold rule when you are cooking Indian food. Let the sambar simmer for 10 minutes. While simmering, if you feel that the consistency is too thick or the masalas are scorching at the bottom, feel free to add a little more water.

Final tempering for the darshini style sweet sambar

Heat ghee in a small kadai. When the ghee is hot, add in the mustard seeds, slit green chillies, and curry leaves. Let the mustard seeds crackle. Add in a pinch of asafoetida. Add in the tempering to the sambar.

have been following and trying with succes most of ur recipes for past few years. sorry it took me so long to say Thank you for sharing such wonderful dishes.

i enjoy reading the little story u post with each recipe . this one is one of my favourite.it always brings a smile whenever i read ur sons love for bangalore sweet sambar over classic tamil sambar. same story at my place.

My DIL is kanndika and however different we tried the style sambar(I am ) she did not approve.

I was looking for a banglore style sambar and came across your recipe, so I thought I will give it a try . By the way like your son I too have come to like the sweet sambar.

Your recipe was JUST BANG ON. Your instructions are precise and hooray I got a thumbs-up from the family. One question. Do we need to use very little Dhal? Other than thoor do they mix the dhals?

Thanks Sugana.

Hi suguna,

Thanks a lot to ur bangalore hotel style sambar recipe.

Actually my daughter is fond of the hotel sambar.

She stopped eating idly as she was not getting the hotel idly sambar.

Today I tried ur recipe and it was exactly like the hotel sambar if Bangalore.

I have tried a lot of other recipes for sambar but this won.

Thank u

Suguna,thanks for the recipe. Like all tamilians,made fun of this sweet sambar when I started my career in Bangalore. But after leaving the city 8 years ago, I miss this sambar, rava idly, karabath and sagu. These Darshini and Sagar hotels are hard to find in UK. If possible, post the recipe of Sagu as well please

This kosambari is my favorite accompaniment to our rice meals. It is quick to assemble, very healthy with protein rich moong dal and tastes yummy too. People from Karnataka and Konkanis know this as they have grown up eating it at home, in temples and even in weddings.

20. Saute very well for 2 mins and add chopped coriander leaves. Set this aside. If you prefer to have a chutney as well, you can try one from this coconut chutney post. You may also like this tiffin sambar recipe.

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