What is Sambharo?
Sambhar made from either cabbage, carrots, tindora, turiya ni chhal(ridge gourd peel) or raw papaya, are quite popular in Gujarat. The key is to maintain the crunch of the vegetables. This Sambharo should never be cooked beforehand, cook it before serving it.
Gujaratis cannot live without Fafda Gathiya and Jalebi, Thepla, Dhokla, Undhiyu, etc. Gathiya jalebi is a weakness of every Gujarati. Have you seen Jhetalal of Tarak Mehta ka Ulta Chasma getting crazy for Jalebi-Fafda? Hahaha…..
There are 2 ways of cooking Kacha Papaya No Sambharo
Uncooked one –
Where grated papaya is just mixed with red chili powder, salt, dhania jeera powder. Its the simplest version.
Cooked one –
Where grated papaya is sauteed with curry leaves, chopped chilies, and few other spices. It is served hot.
Today I am sharing Cooked version. Preparing A Papaya No Sambharo is not time-consuming. It can be stirred up in 5 to 7 minutes (From start to finish). Raw Papaya has many health benefits and it must be included in once diet. It is good to treat UTI.
If you have loved the Thai Som Tam, I am sure you will love this Sambharo.
One more Sambharo recipe From the blog – Kobi Tindora No Sabbharo
Pin it For Later –
