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Kalale Sambar | Bamboo shoot Sambar | Karnataka Recipes

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Kalale Sambar recipe with detailed video instruction.
Kalale or Bamboo Shoots normally used in coastal and malenadu regions of Karnataka. This kaLale is very healthy and nutritious. If you use the fresh bamboo shoots it is very important to soak the cut bamboo shoots in water for 3 days changing the water everyday. Use tender part of the shoots . Some places you will get the canned bamboo shoots. No need to soak the canned kalale. And if you are using the canned kalale for making the sambar, boil for 6 to8 minutes, drain the water and use.
Here is the recipe of sambar using the Kalale or Bamboo shoot.
Benefits of Bamboo:
Rich in antioxidants
Helps in Weight loss,
Boosts immunity
Reduces bad cholesterol
Helps in digestion
Rich in dietary fiber
COntains VItamin A, Vitamin b6 and Vitamin E
Rich in calcium and manganese
And more..

Note:
After you cut the bamboo shoot, soak it in water for 3 days and make sure to change the water everyday
soak the kalale like this for 3 days (changing water everyday) and then drain the water

FOR OTHER SOUTH INDIAN SAMBAR RECIPES CLICK HERE

Ingredients for making Kalale Sambar:

  • 2 cup chopped kalale / Tender Bamboo shoot
  • ½ cup toor dal
  • ¼ tsp oil and ¼ tsp turmeric powder ( for cooking the (dal)togari bele)
  • medium lemon size tamarind(wash and soak in water)
  • little jaggery
  • ½ cup grated coconut
  • few curry leaves
  • chopped coriander leaves
  • 1 tbsp salt or salt to taste
  • around 4 cups of water

For masale:

  • 1/4 tsp coconut oil
  • ¼ tsp mustard seeds
  • ¼ tsp methi seeds
  • ½ tsp jeera/cumin seeds
  • ¼ tsp methi seeds
  • ¼ tsp urad dal/uddina bele
  • ¼ tsp kadale bele/chana dal
  • 1 tbsp coriander seeds
  • 5 byadagi red chillies and 4 guntur red chillies
  • 10 to 15 curry leaves
  • hing/asafetida

For seasoning:

  • 1 to 2 tsp oil
  • ¼ tsp mustard seeds
  • ½ tsp jeera / cumin seeds
  • Little hing

Method:

  1. Wash the toor dal thoroughly, add 1.5 cups of water along with turmeric powder and oil.
  2. Take the cut kalale in separate container and add 3/4 cup of water, pressure cook the dal and this on medium heat. Turn off the heat after 2 whistles.

 Masala :

  1. Heat the oil in pan on medium low heat, add mustard seeds chana dal, urad dal, menthya
  2. jeerige, and red chillies stir it , add curry leaves
  3. Once the dals turns golden brown add coriander seeds and hing. Turn off the heat and fry it for few more seconds. then allow it to cool
  4. Grind the masala adding coconut, once without adding water, and then add water and grind it to a coarse paste
  5. Transfer the masala to a pan, rinse the jar and add that water too.
  6. Squeeze the the tamarind juice to the masala.
  7. Once the cooker is cooled, add the cooked dal and the cooked kalale to the masala pan along with salt, jaggery, curry leaves.
  8. Let it boil on medium heat for 8 to 10 minutes. Add water to get the sambar consistency
  9. Now the sambar is ready, turn off the heat and add chopped coriander leaves.

For seasoning:

  1. heat the oil in ladle, once hot add mustard seeds, after it splutters add jeera,
  2. finally hing, turn off the heat and add seasoning to the sambar.
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