Tuesday, March 18, 2014

Sambrani Dry Palya

Sambrani (Kannada) is a vegetable, similar to potato but very small in size. It is fully covered with mud and looks muddy too. In olden days people use to remove its skin by putting this vegetables in a jute bag and used to hit it on the ground and remove its outer skin and then wash it nicely to cook. This vegetable is very famous in South Canara. Many dishes can be prepared with this vegetables.

Sambrani is also called as Chinese Potato and in English it is wild potato or country potato. Kootka or Sheema Kizhanu-Malayalam, Kizhangu Siru Kizhangu -Tamil, Soppur Kooke- Konkani and Sambrani or Sambrali in Kannada. ( It is known as Sambrani in South Canara.

Here is a recipe of Sambrani Palya which is very tasty and we can have them with rice, chapati, roti or poori. It is similar to potatoes and I have no doubt it will be liked by each and every one in the house and all age group. This can be served as one of the side dish.

Ingredients :

Sambrani : 1/2 Kilo
Oil : 2 Table spoons.
MTR Chutney Powder : 2 Table spoons
Chilly Powder : 1/2 Tea spoon
Ingh (Asafoetida) : a pinch
Trumeric Powder : a pinch
Salt : to taste
Mustard Seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Methi seeds : 1/4 Tea spoon
Curry leaves : 8 to 10 Leaves
Coriander Leaves : 2 to 3 Table spoon
Ginger : 1 Table spoon (Grated)

Method : 

1. Wash and pressure cook Sambrani for 6 to 8 minutes and leave it for cooling.

2. Wash and cut curry leaves and coriander leaves into small.
3. Wash and remove the outer skin of the ginger, wash again and grate it.

4. Remove the outer skin of the Sambrani and keep the Sambarni aside.

5. Now keep a pan on the fire. Put oil and heat.
6. Add mustard seeds, methi seeds to the hot oil and let mustard seeds spurt.
7. Add jeera, curry leaves and ingh. Fry for 5 seconds.
8. Add Sambrani and mix it nicely. Add grated ginger.
9. Add chilly powder, MTR chutney powder and turmeric powder.

10. Add salt and mix it nicely and slowly stir on low flame for 2 to 3 minutes.

11. Cook on low flame for 2 more minutes. Stir inbetween.
12. Put cut coriander leaves and mix it well.
13. Shift the Palya to a serving dish.
14. Serve with chapati or rice.


You can use cut onions to the palya. Add cut onions and fry with mustard spurt and then add Sambrani.
You can also use more oil if you wish. You can also add Garam Masala powder along with chutney powder. Adding coconut is optional. I have not added. You can use Home made chutney powder instead of MTR.
Time : 20 minutes
Serves : 3 to 4  

Home made Chutney Powder:

Dry roast urid dal, channa dal (1/2 cup each), curry leaves, red chilly and ingh till the dals are brown. Add required salt and dry grind when it is cooled. Mix it nicely and put it in a air tight bottle or box. Use whenever you want.


  1. looks so nice ...wish i get some

    1. Thank You Sathya Priya ..will surely parcel some ..love you dear..

  2. Hi
    New to this blog. I am from South Canara and love Sambrani. I find removing the skin very tedious( I use gunny sack and rub each sambrani on sacks) I must try pressure cooking them. Using chutney pwd seems new. I must try it.

    1. Don't rub sambrani put it in a sack and strike the sack to hard floor repetedly. It would be much easier.

  3. Thank You Vasudha Somayaji...we are also from South Canara ..Udupi....yes ...this pressure cooking way of sambrani I learnt it from one of my relation..remember not to over cook..just 4 to 5 will do ( 6 to 8 minutes )...try it out let me how did it go..


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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