Showing posts with the label sambar varities

Kadamba Sambar

Most of the festivals call for a sambar in their menu and making this sambar without Onion is the trend. Mostly this sambar is made with all the veggies though at times just onion and tomato alone are added.  Ingredients: Drum stick - 1 no Brinjal - 2 no Carrot - 1 no Potato - 1 no Broad beans - 8 nos Chow Chow - 1 small Thuvar Dal - 1/2 cup Tamarind Paste - 4 tbsp Sambar Powder - 2 tsp Hing powder - 1/2 tsp Chopped coriander leaves - 1/4 cup Curry leaves - 1/4 cup For seasoning: Gingely oil - 2 tbsp Mustard seeds -1/2 tsp Red Chilly - 1 no. Method: Pressure cook thuvar dal, mash and let it cool. Chop all the vegetables into reasonably big size. Cook all of them with required salt and turmeric powder in a Pressure cooker. (To save fuel, keep dal and the veggies on top of each and can be cooked at one time). In a hard bottom vessel add 2 cups of water and add tamarind paste and mix well. Add salt, hing and bring it to boil till the raw smel

Carrot Sambar for idly and dosa

Vareity is the spice of life. Not only kids even adults want different kind of side dish for the regular idly and dosas. Here is one such dish that have a different taste and aroma. Though the cooking method of this is similar to Sambar, this will not be that good to mix with rice and eat. Ingredients: Carrot - 2 nos Shallowts or Small Onion - 8 nos Tomato - 1 nos Coriander seeds - 1 spoon Broken fried bengal gram dal - 2 spoons Coconut - 6 spoons grated. Tamarind paste - 1 tsp Masoor dal or Moong Dal or Thoor Dal - 1/2 cup Salt to taste Methi seeds - 1/2 spoon Curry leaves a few Coriander leaves a few Red Chilly - 2 nos Green Chilly - 1 no Method: Pressure cook the dal and mash it thoroughly. Cut carrot in round shape and pressure cook it too separately. Grind Coriander seeds, Broken Fried Bengal Gram dal and coconut to a fine paste. In a shallow bottom pan add one spoon of oil and mustard seeds. When it splutters add the methi seeds, Green chillies. Peel and c

Hotel Sambar- A good side dish for Idli,Dosa and Pongal

Ingredients : Toor Dhal, Moong Dhal, Cumin Seeds, Mustard,Salt, Broken Dhal,Coriander seeds,Red Chilies.Tamarind paste.1 spoon of oil(any oil which u like) Onion, Tomato, yellow pumpkin, capsicum, carrot, green chillies. Method: Take equal amount of Toor dhal and Moong Dhal and add the cut vegetables , add salt and steam it all in the cooker. Add a spoon of oil in t he pan then add mustard and cumin seeds, Mix tamarind water with the boiled contents and add them in the pan . Ready mix powder : Fry in a pan separately a spoon of broken dhal, coriander seeds, red chillies without oil and powder them when cool. Add a spoon of Sambar powder which you use normally and allow the contents to cook for sometime. Then Add the Ready Mix powder which you made and simmer it. Garnish it with curry leaves and the sambar is ready to taste.

Araithu vitta sambar or Araichu Vitta Sambar

  Any Vegetable like White pumpkin, Drum stick, Raddish, Lady's finger, carrot, Small Onions (avoid this if it is made for festivls) can be used to make this Araichu vitta Sambar.  Vengaya Sambar Mullangi Sambar Ingredients: Thuvar Dal - 1/2 cup Tamarind Paste  - 1 1/2 tbsp Salt to taste Turmeric Powder - 1 pinch For Grinding: Coriander seeds - 1/4 cup Thuvar Dal - 2 tbsp Bengal Gram Dal - 2 tbsp Red Chilly - 6 to 8 nos Cumin seeds - 1 tbsp Black Pepper - 6 nos Curry Leaves - a few Grated Coconut - 1/2 cup Rice - 2 tbsp Oil - 2 tbsp For seasoning: Ghee - 1 tbsp Oil - 1 tbsp Mustard seeds - 1/2 tsp Asafodeita Powder - 1 pinch Curry Leaves - a few Method: Cut the vegetables into bigger pieces. Fry coriander seeds, Thuvar dal, Bengal gram dal, cumin seeds, black pepper, rice and red chilly till they become brown in colour. Reduce the flame and add the grated coconut and fry it till becomes brown. Grind everything along with curry leaves to a fine paste. Pressure cook the thuvar dal wi

7 Kari Kuzhambu

This is normally made on Thiruvadirai or on Pongal. As the name suggests, this Kuzhambu is made using minimum 7 different vegetables. More number of vegetables is used normally. Ingredients: Mochai Paruppu (Field Beans) - 1 cup Pumpkin - 1/2 kg Red Pumpkin - 1/4 kg Sweet Potato - 1/4 kg Raw Banana - 1 no. Brinjal - 1/4 kg Snake Gourd - 1/2 kg Yam (Senai Kizhangu) - 1/4 kg Beans - 1/4 kg Cluster Beans (Kothavarangaai) - 1/4 kg Chayote (chow chow) - 1 no Carrot - 2 nos Taro root or Colacasia (Cheppankizhangu) - 1/4 kg Potato - 1/4 kg Green chillies - 8 nos Thuvar Dal - 1 cup Red chillies - 12 nos Coriander Seeds (Dhaniya) - 1/4 cup Bengal gram dal - 1/5 cup Grated Coconut - 1 cup Tamarind Paste - 4 tbsp Oil - 1/4 cup Mustard seeds - 1 tsp Methi seeds - 1 tbsp Turmeric Powder - 1 tsp Solid Asafodeita - 1 inch piece Asafodeita powder - 1 tsp Salt to taste Method: In a pan add 2 tbsp of oil and fry coriander seeds, bengal gram dal, red chillies and grated c

Paruppu Urundai Kuzhambu

Ingredients: Thuvar Dal - 1 cup Red chillies - 8 nos Asafodeita (solid) - 1/2 inch piece Curry leaves - 1/2 cup Coriander leaves - 1/4 cup Green chilly - 2 nos Cooking Oil - 4 tbsp Gingely Oil - 4 tbsp Tamarind paste - 2 .5 tbsp Vathakuzhambu Powder             or Sambar Powder Salt to taste. Method: Wash and soak thuvar dal for about 1 hour. Drain it completely. Grind it along with red chillies, asafodeita, curry leaves and salt coarsely. In a pan add cooking oil and when hot add mustard seeds. When it splutters add slit green chilles and saute for a few mins. Add the ground paste, curry leaves and finely chopped coriander  to the pan and keep turning it till it changes to a golden brown in colour. Make small balls out of it. (1 cup thuvar dal will make about 8 balls). In another shallow bottom vessel, heat gingely oil and when hot add mustard seeds. Leave it to splutter and add asafodeita, remaining curry leaves. Add vathal kuzhambu powder or sambar powder and fry

Sambar using Sambar Powder (பொடி போட்ட சாம்பார்)

Ingredients: Thuvar dal - 1 cup Lady's finger - 10 to 12 nos Turmeric powder - 1 pinch Methi seeds - 1/2 tsp Jaggery - a small piece Sambar powder - 2 tbsp Tamarind paste - 2 tbsp Red Chilly - 2 nos Asafodeita - 1 pinch Gingely Oil - 2 tbsp Mustard seeds - 1/2 tsp Jeera (cumin seeds) - 1/2 tsp Curry leaves - 1/4 cup Coriander leaves - 1/4 cup Salt to taste Method: Pressure cook thuvar dal. Cut the lady's finger to 3/4th inch pieces. Heat oil in a pan and add mustard seeds and when it splutters add jeera to it. Add lady's finger to it and fry it till it becomes crispy. Add 2 cups of water to the tamarind paste and add it to the pan. Add sambar powder, salt, asafodeita and jaggery.  Bring it to boil. Mash the thuvar dal and add a cup of water to it. Add this to the pan and bring it to boil again. Chop the curry leaves and coriander leaves finely and add it to the sambar. Serve hot with rice and also idly and dosa.

Puliyitta Keerai

Ingredients : Greens - 1 bunch Green Chilli - 3 nos Tamarind paste - 3 tbsp Jaggery - small piece (optional) Turmeric Powder - 1 pinch Oil - 1 tbsp Mustard seeds - 1 tsp Broken Urad dal - 1/2 tsp Red Chilli - 3 nos Curry leaves - 1 sprig Salt to taste. Method : Cut greens into small pieces. Wash and clean them thoroughly. Slit the green chillies into 2. In a hard bottom pan add one cup of water and add turmeric powder, green chillies and greens. Boil and cook the greens well. Add tamarind juice, jaggery and salt and mix well and mash well. Cover and cook till the raw smell and taste of the tamarind juice goes off. In a seasoning laddle heat oil and mustard seeds. When it splutters add the urad dal, red chilli and curry leaves. Serve it with hot rice.

Mixed vegetables poricha kuzhambu

Ingredients: Moong Dal - 1/4 cup Drumstick - 1 Brinjal - 2 Chow chow - 1/2 Yam - small piece Potato - 2 nos Turmeric powder - 1 pinch Salt to taste Poricha Kulzhambu powder - 4 tbsp Grated coconut - 1/4 cup Cumin seeds - 1/2 tsp Green chilly - 1 no Curry leaves - 1/2 cup Mustard seeds - 1/2 tsp Broken Urad dal - 1/2 tsp Method: Cut into cubes all the vegetables. Cut the drumsticks into 1 inch pieces. Pressure cook yam and potatoes. Pressure cook moong dal separately. Cook other vegetables in 1 cup of water along with turmeric powder and little salt. Mix the poricha kootu powder in 1 cup of water and make it a fine paste. In a pan add oil and when hot add the mustard seeds, urad dal and half of the curry leaves. Once the urad dal turns pink in colour add the cooked vegetables, yam and potatoes. Add the powder paste to it and bring it to boil. Grind coconut, cumin seeds and green chillies to a fine paste. Add it to the vegetables and reduce the flame. After 5 minutes

Recipe for Simple and Easy Sambar

Ingredients: Thuvar Dal - 1 cup Onions - 2 nos Tomato - 2 nos Green Chilly - 1 or 2 depending upon the size Garlic - 2 cloves (optional) Turmeric Powder - 1 tspn Tamarind - a lemon size               or Tamarind Paste - 2 tbsp Sambar Powder - 1 tsp Red Chilly Powder - 1/4 tsp Coriander Powder - 1/2 tsp Curry Leaves - 1/4 cup Coriander Leaves - 1/2 cup (finely chopped) Salt to taste Oil - 2 tbsp Mustard Seeds - 1/2 tsp Bengal Gram - 2 tbsp Asafodeita - 1/2 tsp Method: Chop onions and tomatoes finely. Slit the green chillies into 2 (care to be taken not to cut them into two vertical halves, simple sliting is enough). Pressure cook the thuvar dal along with garlic, green chillies, tomato and onion and mash it thoroughly. Extract thick juice out of tamarind or add 1 cup of water to the tamarind paste to make thick juice. In a pan add 2 tbsp of oil and add mustard seeds when it is hot. When the seeds splutter add bengal gram and saute till it becomes golden brown in colour. Add half of  

Vendaikkai Mandi|Lady's finger Mandi

Ingredients: Green okra - 20 to 25 nos. Onion - 1 big Garlic flakes - 10 nos Green Chillies - 6 nos Tamrind paste - 3 to 4 tbsp Raw rice water - 1/2 cup Curry Leaves - 1/4 cup Coriander Leaves - finely chopped 1/4 cup Salt to taste Turmeric powder - 1 pinch Asafodeita - 1/2 tsp Gingely Oil - 6 tbsp Mustard seeds - 1/2 tbsp Bengal gram - 2 tbsp How to make Raw Rice Water: Wash and soak 1/2 cup of raw rice in 3/4 cup of water for about 1 hour. This water can be used to make Mandi. Method: Add 1 cup of water to tamrind paste. Add turmeric powder, salt and hing to the tamrind water. Wash the lady's fingers and cut them to 3/4th inch pieces. Chop the onions and garlic into fine pieces. Slit the green chillies into half without cutting them into two. In a shallow vessel, heat 4 tbsp of oil and fry the lady's fingers and keep them aside. Heat oil again and add mustard seeds. When they splutter add the bengal gram and curry leaves. Add the garlic, onion, green chi

How to make Instant Sambar

When there are guests at home, or when there is a need to make Sambar fast and instantly, then the following can be done with easily. Ingredients : Moong Dal - 1 cup Green Cillies - 2 nos Tomatoes - 2 nos Salt - To taste Tamarind Paste - 1 tsp To Temper Mustard seeds - 1/2 tsp Urad Dal - 1 tbsp Hing - one pinch Method:   Pressure cook moong dal and mash it thoroughly. Add salt, diced tomatoes, and green chillies to tamarind water and boil it for a few mins. Add the cooked dal and mix well.    Remove from flame and temper.

Tomato Gojju (Kothsu or Gothsu) - Yummy side dish recipe

Whenever I make Idly or Dosa or Pongal, I end up making up either Tomato Gojju or Kathrikai Gojju, which goes well with any of the tiffin items. Ingredients: Tomatoes - 2 ripe (chopped finely) Onions - 2 big (chopped finely) Green Chilly - 1 no. Sambar Powder - 1/2 tsp Oil - 3 to 4 tbsp Moong Dal - 1/4 cup Mustard Seeds - 1/2 tsp Bengal gram - 1 tsp Turmeric Powder - 1 pinch Asafodeita - 1 pinch Curry Leaves - a few Coriander leaves - 1/4 cup finely chopped for decoration Method:  Pressure cook moong dal and keep it separately. In a pan heat oil and add mustard seeds to it when it splutters add bengal gram, turmeric powder and hing to it. Whe the Bengal gram turns golden, add onions and when they turn glassy add the tomatoes to it. Saute everything till the tomatoes become soft. Add 2 cups of water and cooked moong dal. Add salt and let everything boil. When all blend well remove from flame and add curry leaves and coriander leaves to it.

Recipe for Tomato Kuzhambu - An easy side dish

Ingredients : Tamrind Paste - 2 tsp Small Onions - 8 nos  Tomatoes - 3 Big Sambar Powder - 2 tsp Salt - To taste Turmeric Powder - a pinch Oil - 1 tbsp Mustard Seeds - 1 tsp Urad Dal - 1 tsp Red Chillies - 2 or 3 Methi Seeds - 1/2 tsp Jeera - 1/2 tsp Curry Leaves - 1/4 cup Method: Mix tamrind paste in 1 1/2 cups of water. In a kadai add oil and add the mustard seeds and let it splutter. Add the urad dal, red chillies, methi seeds, jeera and half of the curry leaves. Add small onions and when it turns transparent, add the tamrind water, finely chopped tomatoes, sambar powder, turmeric powder, salt and let it boil. Remove from fire and add the remaining curry leaves on top.

கத்திரிக்காய் கொத்சு (வேறு முறையில்)

பொடியாக நறுக்கிய கத்தரிக்காய் - ஒரு கப் ஒன்றிரண்டாக நறுக்கிய சின்ன வெங்காயம் - அரை கப் தனியா - மூன்று ஸ்பூன் காய்ந்த மிளகாய் - ஆறு வெந்தயம் - கால் ஸ்பூன் மஞ்சள் தூள் - சிட்டிகை பச்சை மிளகாய் - இரண்டு (கீறியது) புளி கொட்டை பாக்களவு - நன்கு கரைத்து கொள்ளவும் சிறிதளவு கறிவேப்பிலை கொத்தமல்லி உப்பு, எண்ணை - சிறிதளவு தனியா, மிளகாய், வெந்தயம் இவற்றை சேர்த்து சிறிதளவு எண்ணை ஊற்றி வறுத்து, தண்ணீர் விடாமல் நைசாக அரைத்து வைத்து கொள்ளவும். அடி கனமான பாத்திரம் அல்லது கடையில் எண்ணை விட்டு, கத்திரிக்காய் லேசாக பொறித்த மாதிரி வறுத்து தனியே வைத்து கொள்ளவும். பின்னர் அந்த எண்ணையில், வெங்காயம், பச்சை மிளகாய், மஞ்சள் தூள் சேர்த்து வெங்காயம் சுருள வந்தங்கும் வரை வதக்கி பின்னர் அதில் புளியை கரைத்து விட்டு, உப்பு, பொடித்து வைத்திருக்கும் பொடி கத்திரிக்காய் சேர்த்து ஒரே ஒரு கொதி விட்டு, கறிவேப்பிலை, கொத்தமல்லி சேர்த்து இறக்கி விடவும். இது சாடத்தில் கலந்து சாப்பிடவும் சுவையாய் இருக்கும்.

கத்திரிக்காய் கொத்சு

சூடாக பொங்கலோ அல்லது இட்லியோ செய்து அதன் தலையில் உருக்கின நெய் ஊற்றி தொட்டு கொள்ள இந்த கத்திரிக்காய் கொத்சு செய்து வைத்தால் நன்கு சுவைத்து உண்பார்கள். கத்தரிக்கை பிடிகதவர்கள்/ ஒத்துகொள்ளதவர்கள், தக்காளி வெங்காயம் மட்டும் சேர்த்து கொள்ளவும். கத்திரிக்காய் (வெள்ளை கத்திரிக்காய் நல்லது) சதுர துண்டங்களாக போட்டது - ஒரு கப் பொடியாக நறுக்கிய தக்காளி - அரை கப் பொடியாக நறுக்கிய வெங்காயம் - அரை கப் பாசிபருப்பு - அரை கப் பச்சை மிளகாய் - மூன்று புளி - கொட்டை பாக்களவு உப்பு - தேவையான அளவு என்னை - இரண்டு ஸ்பூன் மஞ்சள் போடி - ஒரு சிட்டிகை பெருங்கயதுள் - ஒரு சிட்டிகை கடுகு - கால் ஸ்பூன் காய்ந்த மிளகாய் - இரண்டு கறிவேப்பிலை, கொத்தமல்லி - சிறிதளவு பாசிபருப்பை குழைய வேக விடவும். கடாயில் என்னை ஊற்றி கடுகு, கிந்த மிளகாய் தாளிதி, பச்சை மிளகாய், வெங்காயம் சிறிதளவு உப்பு சேர்த்து நன்கு வதக்கவும். வெங்காயம் கண்ணாடி போல் ஆனதும், தக்காளி, கத்திரிக்காய் சேர்த்து வதக்கவும். கத்திரிக்காய் சிறிதளவு வதங்கியதும், புளியை கரைத்து ஊற்றி கொதிக்க விடவும். பச்சை வாசனை போன பின்னர் பருப்பு சேர்த்து, உப்பு சரி பார்த்த