Author Notes
Sambharo is a cooked salad (that's a fun oxymoron, isn't it?) made with tadka (tempering) and vegetables like grated carrots and chopped cabbage. The vegetables retain a bite—the only purpose of cooking is to flavor them with seasoned oil of tadka. —Annada Rathi
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Ingredients
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2 teaspoons
vegetable oil
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1/2 teaspoon
black mustard seeds
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1/4 teaspoon
cumin seeds
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1/4 teaspoon
ground turmeric
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1
Serrano pepper, diced into 1/2-inch strips
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1 1/2 cups
(150 grams) grated carrots
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1 1/2 cups
(120 grams) grated cabbage
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1/2 teaspoon
salt
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1 teaspoon
lime juice
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1 pinch
sugar
Directions
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Heat oil in a skillet at medium heat. After 3 to 4 minutes, add mustard and cumin seeds.
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Once the seeds stop popping, add turmeric and Serrano peppers. Sauté to prevent burning.
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Add carrots and cabbage. Stir well.
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Add salt, lime juice, and sugar. Cook for 5 minutes and turn the heat off. The vegetables will lose their raw smell but still have a bite to them.
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Eat it as a salad or a part of thali.
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