Tuesday, 6 July 2010

Spicy Salad (Sambharo)

Sambharo is rather like a spicy cooked salad always served up as an extra to a main meal.   It's usually made with carrots, white cabbage and hot green chillies - stir fried in oil, mustard seeds and turmeric. It can be served hot or cold.   I tend to make sambharo with the usual three vegetables but also add raw papaya and raw mango when available. When I was at school in Kenya - my favourite lunch used to be sambharo filled sandwiches. My mum used to make sambharo using just raw mangoes and green chillies. It's still one of my favourite sandwich fillings.

A lot of Indian takeaways serve a small portion of sambharo with ganthia.  Most gujarati thali's will have a serving of  sambharo. Sambharo is always made hot and spicy and served in a very small portion as it's usually served  to give the main meal a hot spicy taste.


1 cup white Cabbage -chopped finely
1 large carrot - chopped in slices or grated
8-10 small hot green chillies (you can use peppers or jalapenos)
1 small raw mango chopped in small slices(optional)
1 cup chopped in small long slices papaya
1 tablespoon sunflower oil (or any cooking oil)
1/2 teaspoon mustard seeds
1/2 teasppon salt
1/2 teaspoon turmeric
1/2 teaspoon sugar
1 tablespoon lemon (you won't need this if you are using raw mangoes in your recipe)


1.  Heat Oil in a saucepan.

2. Add the Mustard seeds.    When the mustard seeds stop popping, add the cabbage, carrots and chillies and the rest of the chopped vegetables.

3.  Stir fry the vegetables.   Add the salt, turmeric and sugar

4.  Keep stirring the vegetable.   The vegetables should be kept crunchy and not too soft - keep them almost  el dante.  The sambharo should be dry  and cooked like a stir fry so don't cook it with the lid on. 

5.  If you have not added raw mango to the sambharo  - then add the lemon, stir and transfer the sambharo to a serving dish.

6.  You do not add garlic or  ginger or chilly powder to this dish.  Nor do you serve it with any garnishings such as coriander.  You usually serve it as an extra with your main course or with some Indian snacks such as Ganthia

7. It's such a tasty dish that you would be forgiven for eating it as a sandwich filling.

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  1. Very colourful and crunchy salad, looks so good. Is that papaya fruit or raw papaya you have used? i assume it's fruit..

  2. it looks so colorful n healthy ...very new dish for me...i must try this

  3. Thats a colourful cooked salad, looks yummy..

  4. I always make such kind of dish and mix it with brown rice and enjoy. I don't add lime , used to add amchur or raw mango powder. But, Never knew its called sambharo, interesting :) Sounds yumm

  5. Thats a healthy, colourful and yummy Salad!

  6. very very healthy one. like the color and like the veggies used.. wonderful recipe

  7. Garam garam puri and sambharao, jalebi ganthia and masala chai.Perfect.Sambharo looks colourful and so tasty.I love all your traditional gujju recipes you post here.

  8. This dish sounds very interesting! Can't wait to try this

  9. Yummy and colorful salad, looks delicious.

  10. first time on ur blog..lovely colours...and a new dish 2 me...m always on the lookout for easy 2 make veg recipes..

  11. Looks so colorful.I love the idea of having it as a sandwich filling...

  12. Love the idea of this salade, looks so good, i think i will try next time when I make meat foundue then we give variety of salade with it.

  13. just saw it is a old post only saw it as you posted in fb :-)

  14. Great stuff,having read this article went straight to the kitchen and made it. Excellent recipe & tasty result.
    Simply one question what does one use for shredding the cabbage, raw paw paw & raw mango. Carrot not a problem.
    Once again thank you for the inspiration.

  15. Thanks for this post. easy to understand what needs to be done.
    One question though how do you manage to get such fine shredding

  16. great receipe.... but how many people does it serve

  17. yummy......
    delicious dish...


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