gggggServings:

Friday,

August

28,

2009

Murugakkai Sambar Recipe - Ingredients

Serves: 5 Cooking Time: 45 mins

Toor Dal Small Onions Tomato 1 big sized (or) Drumstick Sambar powder Thin Tamarind extract Turmeric powder Coriander leaves Oil Salt - to taste To temper: Oil Ghee Mustard Urad Fenugreek Curry Hing Red Chillies - 2

1 2 small 2 1.5 chopepd

1/3 1/4 to

just 1

cup 15 roughly chopped tbsp cup tsp garnish tsp

Seeds Dal Seeds leaves a 1/2 -

1 1 1/2 1/4 1 generous

tsp tsp(optional) tsp tsp tsp sprig pinch

Method: 1.Pressure cook toor dal with a pinch of turmeric powder and enough water for 4-5 whistles or until mushy. Mash it well with a laddle,Set aside.In a kadai heat oil add onion, tomato saute till golden brown till tomato raw smell leaves.Then add drumstick and saute for 3mins.

2.Then add the sauted items to toor dhal, add 1 cup water(adjust to desired consistency).Then add sambar powder and mix well to avoid lumps.

3.Allow it boil in medium flame till the veggie gets cooked.Once the veggie gets cooked add tamarind extract and allow it to boil for a good 5-10mins till it reaches sambar consistency.Adjust salt at this stage.

4.Heat oil - add the items under 'to temper' and transfer it to the sambar. Add chopped coriander leaves and switch it off.

Serve hot with rice and any poriyal of your choice. I served it with carrot poriyal.

Murungakkai Kara Kuzhambu (Drum Stick Hot and Sour gravy )

Many a times we get bored of the regular sambar and want something else for a change. Any thing prepared out of drum stick will tickle the taste buds of vegetarians. This dish is a good substitute for the regular sambar.Children generally dislike sambar.So if you pack lunch with this kara kuzhambu,it will be a welcome change for them. Another advantage of this gravy is that packed rice will not turn thick and hard like sambar rice by noon. Today afternoon my husband was telling me during lunch that kuzhambu tastes different and good. He couldnt make out that it is not sambar.My daughter also was telling after coming from school lunch was too good today amma.So you people have a try at this recipe Though the name is Kara kuzhambu, dont add too much karam (chili powder) or puli (tamarind).Now a days we add tomatoes, so very little tamarind is enough.Cocunut also should be used less. If you add little soaked and cooked Mochai to this gravy while cooking, it will be excellent.Thatta payaru also can be added.Brinjal can be substituted for drum stick. As I didnt plan the previous day, I didnt have mochai or thattai payaru ready

Ingredients Drum stick-15 pieces Small onion-15 Garlic-10 pods Tomato-1 Curry leaf-little Turmeric powder-1 teaspoon Tamarind-Very small piece (little less than the qty used for sambar)

To grind Coconut grated-2 table spoons Sambar powder-2 teaspoons Coriander powder-1 table spoon

Fennel seed-1 teaspoon Procedure Cut the drum stick into pieces as shown in the snap. Mince the onion, garlic and tomato. Place the kadai in the stove. In a table spoon of oil season the gravy with a teaspoon of mustard, urudh dhal, and fennel seed and curry leaf. Saut the onion, garlic and tomato pieces one by one. Add the drum stick pieces. Cook the drum stick in a cup of water in medium fire for 6 to 7 minutes. Mean time grind the items in to grind Soak the tamarind and salt needed in two cups of water and add once the drum stick pieces are almost cooked. if you add tamarind and salt in the beginning, the vegetable will not get cooked fast. Allow the gravy to cook for 5 more minutes and then add the grinded masala mixed in half cup of water to the gravy. Mix every thing well and allow the gravy to cook for further 5 minutes or till the gravy turns to the consistency of sambar.
Labels: chettinad vegetable

4
4

Units: US | Metric 1/2 cup tuvar dal 1/2 teaspoon fenugreek seeds 1 teaspoon Urad Dal 6 red chilies 1 1/2 tablespoons coriander seeds 5 sprigs curry leaves 1/4 coconut, grated 25 -30 shallots, cleaned and peeled. (small red onions called sambar onions in india) 1/2 teaspoon mustards seeds 1 pinch hing 2 green chilies 2 cups chopped into big chunks vegetables, of choice (brinjals, carrots, french beans, pumpkin, yam) 50 ml tamarind pulp (lemon sized ball of tamarind soaked in 1/3 cup of water.) 1/4 teaspoon salt 1 1/2 teaspoons jaggery or 1 1/2 teaspoons brown sugar, can be substituted i guess oil

Directions: 1. 1 Cook the tuvar dal till tender then mash. 2. 2

Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too. 3. 3 Add the red chilli and coriander seeds. 4. 4 Add a 3 sprigs of curry leaves and the grated coconut and roast. 5. 5 They should all turn light brown and aromatic. 6. 6 Cool and grind to a fine paste with a little water. 7. 7 Heat 1 tblsp oil in a pan. 8. 8 Add the mustard seed. 9. 9 When they splutter add 1/2 tsp of urad dal and the hing. 10. 10 Fry for a minute. 11. 11 Add the onions and green chillies, slit and the rest of the curry leaves. 12. 12 Add your choice of vegetables Fry till you get a nice aroma. 13. 13 Add a little water. 14. 14 Cover and cook till the veges are done.

15. 15 Extract pulp from the tamarind and add to the vegetables. 16. 16 Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears. 17. 17 Add the mashed dal and the ground masala. 18. 18 Mix weel and add a little water if reqd. 19. 19 Simmer for a few mins. 20. 20 Serve with dosas, idlis or rice. 21. 21 And enjoy. Add to Meal Planner Print

Recipe

Read more: http://www.food.com/recipe/udipi-sambar-89803#ixzz0Va2ZvsN0

Tuesday, December 16, 2008

Mutton Kheema
MUTTON KHEEMA Ingredients: To marinate: minced mutton - 250 gms ginger garlic paste - 2 tsp red chilli powder - 1 tsp salt to taste turmeric powder - 1/4 tsp coriander powder - 1/2 tsp garam masala - 1/2 tsp

For the masala: onions - 2 tomatoes - 2 greas peas - 1/2 cup oil - 5 - 6 tsp cloves - 3 caradamom - 3 corriander leaves - 2 tsp water - 2.5 cups Juice of 1 lemon Method:

- marinate the minced mutton with all the ingredients - leave it to marinate for 2 - 3 hours

- In a wok, add oil and wait until its hot - add cloves and cardamom - add the finely chopped onion and fry till they are transparent - add the green peas and add the tomatoes and fry til the tomatoes form a paste. - add the marinated mutton and fry - fry for 5 - 7 minutes - add the water and allow it to cook - close the wok with a lid - cook until the water is completely dried and the meat is cooked - add the corriander leaves and lemon juice and serve This goes well with chappathi.

saravana bhavan hotel sambar recipe

Enjoy with Idli, dosai, pongal More Sambar Recipes.. INGREDIENTS:
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Red gram dal (Thuvaram paruppu) - 2/3 cup Indian egg plant or Brinjal (kathirikkai) - 1 Drumstick (murungai kai) - 1 Shallots (chinna vengayam) - 10 Tomatoes - 2 Hot green chili - 2 Coriander leaves - 10 salt - to taste Tamarind (puli) - 1 lemon size or paste 2 table spoon --TO GRIND AS PASTE-1. Roasted gram (Porikadalai or Pottu kadalai) - 2 table spoon 2. Tomato - 1 big 3. Shredded coconut - 1 table spoon 4. Sambar powder - 4 table spoon 5. Asafoetida (perungayam) - 1/4 table spoon 11. --TO FRY-1. Mustard seed - 1/4 table spoon 2. Cumin seed - 1 table spoon 3. Broken black gram (uluthamparuppu) - 1 table spoon 4. Hot dry chili - 1 5. Curry leaves - 5

PREPARATION:
1. Cook the Red gram dal (Thuvaram paruppu) to a paste by adding water as needed. 2. Cut the Indian egg plant or Brinjal (kathirikkai), Drumstick (murungai kai) into small pieces. 3. Make 1/4 - 1/2 cup of Tamarind (puli) water with the Tamarind (puli) or Tamarind (puli) paste. 4. Grind to paste roasted gram (Porikadalai or Pottu kadalai), Tomato (1 count), coconut, sambar powder, asafoetida (perungayam) add water if as needed.

5. Now add 4 cups of water to the cooked red gram dal (Thuvaram paruppu) add the cut vegetables, Shallots (chinna vengayam) (5 count), cut tomato(1 count) and cook. 6. Now add ground paste to the cooking dal. 7. Now add the tamarind (puli) water and cook until the vegetables are cooked. Then remove from heat. 8. In a pan heat oil, add mustard seed, cumin seed, Broken black gram (uluthamparuppu) stir until the mustard splatter. Now add Shallots (chinna vengayam), hot dry chili, curry leaves until curry leaves splatter. 9. Now add the cooked dal add coriander leaves and cook until sambar comes to boil and remove from heat

Ingredients Required To Make Homemade Tamil Recipe Hotel Sambar/Tiffin Sambar

Toor Dhal - 200gms Mustard - 1 tsp Fenugreek seeds - 1/2 tsp Asafoetida - 1 piece Curry leaves - a few Green Chillies - 2 Red chillies - 2 Onions - 3 big size(Chop into big(lengthy) thin slices) Turmeric powder - 1/2 tsp Tomatoes - 4 finely chopped Sambar Powder - 1 tablespoon Grated Coconut - 2 tablespoon Chopped Onions - 1 tablespoon Coriander leaves - a few Oil for Cooking Salt to Taste

Method: How to Make Homemade Tamil Recipe Hotel Sambar/Tiffin Sambar

1. Pressure cook toor dhal till very soft, mash it well and keep aside. 2. Heat oil in a fry pan and add mustard seeds. When it stops crackling add fenugreek seeds, asafoetida, curry leaves,splitted green chilles and Red chillies. 3. Add lengthy thin slices of onions and fry till the colour changes to light brown, then add turmeric powder, chopped tomatoes and fry for a while. 4. Add Sambar Powder to it and fry for a second and add cooked dhal to it. 5. Pour enough water and to enhance the taste add little bit of sugar, mix it well and make it to boil. 6. Meanwhile grind 2 tablespoon of grated coconut with 1 tablespoon of chopped onions and make it to a fine paste by adding enough water. 7. Add this grounded coconut onion paste to the gravy, mix well and cook for another 5 minutes. This is the secret behind the taste of your favourite Hotel Sambar. This recipe uses tomatoes instead of Tamarind which is yet another secret behind the taste. 8. Then remove it from heat and garnish with coriander leaves. 9. Your Yummy Tamil Recipe Hotel Sambar/Tiffine Sambar Made at Home is ready to relish with your breakfast recipes.

INGREDIENTS :

Toor dhal Turmeric Oil Mustard

1/2 cup 1/2 tsp 3 tsp 1/2 tsp

Onion Green Chili Curry Leaves Tomato Tamarind Sugar

1/2 ( Medium ) 4 nos 1 strand 1 no 1/4 lemon size 1 1/4 tsp

TO GRIND :

Red Chili Channa dhal Fenugreek Coriander Seed Poppy Seed Cumin Seed Raw Rice Grated Coconut DIRECTIONS:

6 nos 1 tsp 1 tsp 3 tsp 1/2 tsp 1/2 tsp 1 tsp 1 tbsp

1. Step 1

In a small pan, add little oil, fry the Raw rice in To Grind section for 1 minute. Fry the coconut separately for 2 minutes. Fry the remaining items in the To Grind for 2 minutes. Allow it to cool down. Grind all these together to a fine powder. Pressure cook toor dhal with turmeric, oil, 3 cups of water for 2 whistles and mash it after it cools down. Soak

tamarind in 1/2 cup of water and extract the juice. Chop Onion, Tomato. Split open green chili.
2. Step 2

In a pan add oil and mustard. When the mustard starts spluttering add big onion, green chili, Curry Leaves, tomato and fry till the tomato is cooked. Add tamarind juice, salt , cooked toor dhal mix and allow it to boil for 3 5 minutes till the raw tamarind smell leaves. Stir often to avoid burning the bottom. Add Ground powder 2 tsp, Sugar and mix well. Taste the dhal, if required add some more ground powder. (*)This is a good combination for Idili, Paneeyaram, dosa and Ven pongal. Recipe from my Motherin-law.

Udipi Sambhar
- recipe by Visitor submitted on 07-17-2008

This is the recipe served in the famed Udipi restaurants (the exponents of Mangalorean cuisine worldwide) with dosas and idlis. You do not need sambar powder with this recipe. Omit whichever veges you cannot find. You can make this without veggies too. Ingredients Tuvar dal (tuvaram paruppu) - 1/2 cup Fenugreek seeds - 1/2 teaspoon Urad Dal - 1 teaspoon Red chilies - 6 Coriander seeds - 1 1/2 tablespoons Curry leaves - 5 springs Coconut (grated) - 1/4 cup Shallot onions(small red onions called sambar onions in india) - 25-30 (cleaned and peeled) Mustards seeds - 1/2 teaspoon Hing (Asaefoetida) - 1 pinch Green chilies - 2 (slit) Vegetables of choice (brinjals,carrots, french beans, pumpkin, yam) - 2 cups (chopped into big chunks) Tamarind pulp - lemon sized ball of tamarind soaked in 1/3 cup of water. Salt - 1/4 teaspoon (or to taste) Jaggery or brown sugar - 1 1/2 teaspoons Oil - 2 tblsp

Method 1. Cook the tuvar dal till tender then mash it nicely. 2. Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too. 3. Add the red chilli and coriander seeds. 4. Add 3 springs of curry leaves and the grated coconut and roast. 5. They should all turn light brown and aromatic. 6. Cool and grind to a fine paste with a little water. 7. Heat 1 tblsp oil in a pan. Add the mustard seed. 8. When they splutter add 1/2 tsp of urad dal and the hing. Fry for a minute. 9. Add the onions and green chillies and the rest of the curry leaves. 10. Add your choice of vegetables. Fry till you get a nice aroma. 11. Add a little water. Cover and cook till the veggies are done. 12. Extract pulp from the tamarind and add to the vegetables. 13. Add salt to taste and crumbled jaggery (you can use brown sugar also i think) and cook till the raw smell of the tamarind disappears. 14. Add the mashed dal and the ground masala. 15. Mix well and add a little water if required. 16. Simmer for a few mins. 17. Serve with dosas, idlis or rice.

PONGAL SAMBAR

Moong dal/paasi paruppu Onion,chopped Tomato

1/3 cup 1/2 cup 1 no.

Green chillies Brinjal,small potato carrot,small Tamarind extract Turmeric powder Asafoetida Jaggery Coriander leaves,chopped Curry leaves Salt and water

2 nos. 2 nos. 1 no. 1 no. 1 tblsp 1/4 tsp 1/8 tsp 1/4 tsp 2 tblsp few as needed

Sambar powder: Roast in 1/2 tsp oil and powder coarsely Channa dal/kadalai paruppu Coriander seeds Dry red chilli Fenugreek seeds 1 &1/2 tblsp 1 & 1/2 tsp 3-4 nos 1/2 tsp

To season:

Oil/Ghee Mustard Jeera

2-3 tsp 3/4 tsp 1 tsp

Curry leaves 1 sprig Asafoetida 1/4 tsp

Method:
1. Pressure cook dal for 3 whistles,mash and keep aside.Chop onion,vegetables,,tomatoes,slit green chillies. 2. Heat kadai/pan with oil/ghee and temper with the items given under To temper table in order.

3. Add onion and fry till transparent. Add the vegetables and tomato together and fry in medium flame for 2 minutes.Add little salt while frying for easy cooking of the vegetables.

4. Add required water and the tamarind and boil till the vegetables get cooked.Add the curry leaves,coriander leaves,salt,asafoetida. Lastly add the sambar powder and bring to boil.

5. Add the cooked dal and mix well.Adjust water as needed to get a sambar consistency. Bring to boil and garnish with coriander leaves.

Serve with idly/dosa or pongal or you can have it with mini idlies as I did that day for dinner Top with sesame oil or ghee if desired..

Tiffin Sambar Recipe - Ingredients

Serves: 2

Cooking & Preparation Time: 40 mins

Split Yellow Moong Dal 1/2 cup Small Onion 10 halved Tomato 1 chopped Potato 1 medium sized chopped roughly Carrot - 1 Green Chilli 1 Tamarind pulp 1/2 tbsp Jaggery 1/2 tbsp (optional) Coriander leaves - 1 tbsp for garnishing Salt - to taste To temper: Oil / Ghee - 1 tbsp Mustard seeds - 1 tsp Urad Dhal - 1/2 tsp Jeera - 1/2 tsp Curry leaves - 8 Hing - a generous pinch To roast & grind: Channa Dal - 1 tbsp Coriander seeds - 1 tbsp Red chllies - 1

Method: 1.Dry roast the ingredients under 'to roast and grind' and grind it to a semi fine powder. Set aside. Dry roast moong dal till nice aroma comes and is slightly browned.

2.Cool down and pressure cook with enough water for 4-5 whistles until its mushy. Smash it again with a laddle, set aside. In a kadai - add the onion, tomato and green chillies. Saute till tomato shrinks and raw smell leaves.

3.Then add potato and carrot along with turmeric powder and salt and saute for 2mins. Then transfer this to the cooked dal. Either you can add more water at this stage and pressure cook for 1 whistle or just cook the veggies while boiling itself. Then add the roast and ground powder.

4.Soak tamarind in warm water , discard the seeds and add this to sambar, then add jaggery. Allow the sambar to boil and thicken. Add required salt.

5.Once it is boiled and reaches the desired consistency, add coriander leaves. In a kadai add the items under ' to temper' and transfer this to the sambar. Switch off.

This is perfect with idlis and dosas. Serve hot with idlis drizzled with ghee....heaven!! :)

VENGAYA SAMBAR RECIPE| ARACHUVITTA VENGAYA SAMBAR RECIPE

SAMBAR WITH FRESH GROUND MASALA

When we were kids vengaya sambar is the one which my mom makes whenever we have guests at home and especially any newly married couple visit our home, she makes arachuvitta vengaya sambar and potato curry along with papad and tomato rasam. So we

always have love towards this sambar even now and my mom makes this so well and over to the recipe of vengaya sambar My moms version.

INGREDIENTS:
TOOR DAL TAMARIND EXTRACT SAMBAR POWDER TURMERIC POWDER SAMBAR ONION| SHALLOTS CORIANDER SEEDS CHANNA DAL RED CHILLI 1/2 CUP 3/4 CUP 1 TSP 1/4 TSP 20 NO 1 TBLSP 1 TBLSP 2 NO plus 1 NO

COCONUT SHREDDED OIL ASAFOETIDA MUSTARD SEEDS FENUGREEK SEEDS(VENDAYAM) SALT CURRY LEAVES

2 TBLSP 1 TBLSP 2 PINCHES 1/4 TSP 1/8 TSP TO TASTE FEW

METHOD:

Cook the toor dal with 1 and 1/2 cup of water in pressure cook till 3 whistles.

Peel the skin of the onions and wash this nicely.

Make tamarind extract from a gooseberry sized tamarind soaked in hot water.

In a pan add oil and throw in the mustard seeds , fenugreek seeds and 1 red chilli broken into pieces.

Add the sambar onion and saute in a medium low flame till the onions become turned golden brown.

Add the tamarind extract and add sambar powder, salt, turmeric powder and asafoetida and let this boil till the onions become soft and gets cooked. Do this in a medium low flame.

Meanwhile in a small pan, add a tsp of oil and roast the channa dal, coriander seeds, redchillis till they become golden brown. When it is done add coconut to this and allow this to cool.

Grind this into a smooth paste adding little water and keep aside.

Add the cooked toordal to the boiling tamarind mixture and add the ground masala to this and mix gently.

Add little water to reach the right sambar consistency. I added 1/3 cup of water.

Bring this to a nice boil without getting the sambar burnt at the bottom. Garnish with curry leaves and corinader leaves. Serve hot with rice and Potato curry

Technorati Tags: Vengaya sambar,onion sambar,tamil brahmin recipes,arachuvitta sambar recipes,southindian sambar recipes You might also like:

Baby potatoes Oil Asafetida pwd Mustard Cumin Split urad dal Curry leaves Small onions/ shallots Turmeric pwd Salt to taste

- 500 g - 2 to 3 tbsp - a pinch - tsp - tsp - tsp - a few - 10 to 15 - tsp

For Spice Pwd:

Red chilly

- 2 or 3

Urad dal Chana dal Black peppercorns Coriander seeds Oil

- 1 tsp - 1 tsp - tsp - tsp - tsp

Method:

1. 2. 3.

Heat tsp oil in a fry pan. Dry roast the red chillies, lentils, black peppercorn, coriander seeds. Keep tossing till rich aroma arises.

4. 5. 6. 7. 8. 9. 10.

Allow them to cool and grind it to fine pwd. Wash baby potatoes and pressure cook till soft. Cool and peel the skin. Prick them with a tooth pick to make small holes in each of them & keep aside. Add 2 tbsp oil to the fry pan. Once hot add dash of asafetida pwd. Add mustard, cumin, split urad dal, curry leaves and wait to crackle.

11. 12. 13. 14. 15. 16. 17. 18.

Add finely chopped shallots and saute them till golden brown. Stir in the cooked potatoes. Add turmeric pwd and salt. Toss gently so that the baby potatoes get coated evenly with oil. Add the spice pwd and cook the potatoes on low flame. Keep turning the potatoes, so that it turns golden brown all over. Once potatoes get a lovely crisp brown texture with the spices , remove from flame. Serve hot with variety rice or with sambar rice.

For Idli/ dosa batter recipe, CLICK HERE. Potatoes Onion Carrot, finely chopped Green chilli Finely chopped ginger 3, big sized 1 2 tbslp 2 1 tblsp

Ingredients (To stuff 4-5 dosas)

Turmeric powder Salt

1/8 tsp 3/4 - 1 tsp(adjust as per your taste)

To temper

Oil Mustard urad dal Channa dal Cashew nuts Curry leaves

1 tblsp 3/4 tsp 1 tsp 2 tsp 5 1 sprig

Method
1. Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper with the items given under to temper table in order. Let the cashews turn golden.

2. Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add 1/4 cup water and turmeric.

3.

Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more.

4. Spread dosa (refer tips page dosa tips) thin , drizzle some oil or best ghee and when it gets cooked, no need to flip, just spread a ladle full of masala prepared in the middle.

Fold the dosa into half, closing the masala filling and serve hot with chutney and tiffin sambar.

AMBAR WITHOUT DAL I have already posted the recipe of Tiffin sambar , but few weeks ago when i went for an outing with my friends the topic of instant sambar came. Suddenly i remembered that i have tried an instant sambar long back from Rohinis space. But since i forgot that recipe i searched in her blog again and made the instant tiffin sambar again and enjoyed with idlis . After a break rohini has started blogging again and for the original recipe click here.

CARROT TOMATO SHALLOTS(SMALL ONIONS) TAMARIND EXTRACT CORIANDER SEEDS RED CHILLI POTTUKADALAI | CHUTNEY DAL|ROASTED GRAM OIL MUSTARD SEEDS WATER

1/2 2 4-5 3 TBLSP 1 TBLSP 2 2 TBLSP

2 TSP 1/4 TSP AS NEEDED

SALT TURMERIC POWDER CURRY LEAVES | CORIANDER LEAVES

AS NEEDED 1/4 TSP FEW

METHOD:

Chop the tomatoes and carrots and peel the skin of the shallots.

In a pan, add a tsp of oil and roast the coriander seeds(dhania),red chilli and 2-3 shallots. When it turns brown add half portion of the chopped tomatoes and saute in a medium flame till the tomatoes becomes soft.

Allow it to cool and and grind it into a smooth paste adding the pottukadalai (roasted gram)to it.

In a pan, add oil and throw in the mustard seeds and when it splutters add in the remaining shallots and when they are slightly brown add the remaining half of the chopped tomatoes.

Now add the carrots and saute for a minute and add the tamarind extract and add 2 cups of water. Add salt and turmeric powder.

Allow it to boil for few minutes till the carrot becomes soft.

Add the ground spice mix to it and before adding the ground masala dilute it with 1/2 cup of water.

Allow this to boil and garnish with curry leaves and coriander leaves. If you find the sambar is thick just add water to dilute it and bring it to a boil. Serve it hot with Idli | dosa | pongal.

Technorati Tags: Side dish for Idli | dosa,Instant tiffin sambar recipe,easy south indian sambar,Sambar without dal

INGREDIENTS: SHALLOTS| SMALL ONION TOMATO TAMARIND EXTRACT(THIN) YELLOW MOONG DAL SAMBAR POWDER TURMERIC POWDER SALT CORIANDER SEEDS RED CHILLI CHANNA DAL CUMIN SEEDS GRATED COCONUT OIL ASAFOETIDA 10-12 NO 1 NO 1/2 CUP 1/4 CUP 1 TSP 1/4 TSP TO TASTE 1/2 TSP 2 NO 1/4 TSP 1/4 TSP 1 TBLSP 1 TBLSP A PINCH

MUSTARD SEEDS CURRY LEAVES AND CORIANDER LEAVES

1/4 TSP FEW

METHOD:

Peel the skin of the small onions and chop the tomatoes finely.

Pressure cook the dal till 3 whistles by adding enough water and a pinch of turmeric powder to it. In a pan, add oil and temper with mustard seeds and a red chiili . when it splutters add the onions and saute in a low flame, without getting it burnt When it is done add the tomatoes.

When the tomatoes become mushy add the tamarind extract(soak very little tamarind in hot water and extract juice adding a cup of water to this) Add sambar powder, turmeric powder and salt to this. Let this boil in a low flame.

Take another pan and add few drops of oil and throw in the coriander seeds, channa dal, and red chilli. Saute till they gives a nice brown colour. When it cool,grind this into a very smooth paste along with coconut and cumin

seeds.

Add the cooked moong dal to the boling tamarind extract, along with the ground Add enough water as per your desired consistency. I added a cup of water. Boil nicely and add chopped coriander leaves and curry leaves.

paste.

Serve hot with vada,idli, dosa or ven pongal.

Note: 1. 2. Big onions can be

3. Garlic Chutney Recipe - Ingredients

4. Cooking Time: 20 mins Serves: 2

5. Garlic - 10 cloves Red Chillies - 4 Small Onion - 5 Tamarind - 1 tsp Salt - to taste

6. To temper: 7. Gingelly Oil - 1/2 tbsp

Mustard seeds - 1/2 tsp Curry leaves - 1 small sprig

8.

Method: 9. 10.1.Grind together garlic,small onion,red chillies and tamarind together to a semi coarse mixture in a blender.Set aside. Heat 1 tsp oil in a kadai/pan -

add

the

ingredients

listed

under

'to

temper'

let

it

splutter.

11.2.Then add the garlic onion paste along with salt and give a quick mix along with the tempering and saute till raw smell leaves.Add 1-2 tbsp of water and allow it to boil.When it starts sticking add oil little by little.Switch off and add remaining oil and mix.

12.

Serve hot with crispy dosas or with soft idlis!

INGREDIENTS

Toor dal OR Moong dal 1/3 cup Turmeric powder - 1/2 tsp Oil A drop Pumpkin 4-6 pieces ( cube sized) Drumstick 1 no ( Chop into small pieces) Vegetables ( Carrot & potato) If needed.

Tamarind 2 seeds (approx. very small gooseberry size) To roast and grind Oil- 1 tsp Dhania / Coriander seeds 1 tbsp Channa dal 2 tbsp Red chillies 6 nos Methi seeds 1/2 tsp To temper & saute Mustard seeds 1 tsp Urad dal 1tsp Jeera / cumin seeds 1/2 tsp Red chillies 2 nos (pinched) Curry leaves a few Hing /asafetida few pinches Small onion - a cup Tomato 1- 2 nos Sambar powder 1/2 tsp Coriander leaves to garnish Jaggery 1 tsp ( Add if u dont use pumpkin) Ghee 1 tbsp

METHOD

Soak tamarind in warm water for 20 mins and take the extract. Set aside. Peel the onions and chop the tomatoes. Pressure cook the dals with turmeric powder, pumpkin pieces and a drop of oil.Mash and set aside. Cook drumstick and other vegetables separately and set aside..

In a kadai roast all the above said ingredients and make it a powder.

In the same kadai , add oil and temper all the items in the same order.Now add the sambar onions and saute till transparent. Then add the tomatoes ( crush it with ur hands before adding , this makes the sauting process faster ) and required salt. Saute till tomatoes turn mushy and juicy. Add the tamarind extract , raw pinched curry leaves , hing, sambar powder and turmeric powder.

Allow to boil till the onions get cooked.Now add the mashed dal and the ground powder. Mix well so that there are no lumps. Boil for few minutes. It will thicken. Add more water if necessary . Switch off the flame and garnish with coriander leaves.

Last but not the least , dont forget to add a tbsp of ghee & Cover it with a lid till u

serve.. ENJOY WITH SOFT IDLIES & VEN PONGAL !! TIPS U can use the combination of moong dal and toor dal in equal quantities and make this sambar.. o Adding pumpkin gives a sweetness to the sambar . So no need to add jaggery or sugar. If u dont add pumpkin use either jaggery or sugar while sambar boils.. o Make this sambar atleast 3-4 hours before serving because all the tastes blends well .U can reheat it while serving. o For variations , u can add a tbsp of grated coconut while roasting the powder ingredients and powder them.. o Tastes great the next day with full aroma !!
o

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Wednesday, October 7, 2009

MINT LEAVES / PUDHINA CHUTNEY FOR IDLY DOSAS

Published On 11:55 PM 63 comments

My MIL makes this chutney sometimes when she have mint leaves at home. She make the best Idlies in the world according to me. Before marriage I used to hate eating idlies,my mom makes me dosas or idly upma as I don't like Idly.She too makes soft idlies,then too I started liking idly only after eating my MILs Idly ! Mint chutney,well,I am not a big fan of,but for a change, I would like to make and enjoy with soft idlies and dosas. Sometimes our taste changes with timeLike wise whatever I used to hate before,am liking now a days and I am wanting change in my regular menu

Ingredients :

Mint leaves Onion Tomato

A fist full 1 no.(medium sized) 1 no.(medium sized)

Coconut,grated 1 1/2 tblsp

Salt Turmeric
To Roast:

As needed A pinch(optional)

Channa dal/kadalai paruppu Red chili,long variety Oil

To temper:

1 1/2 tblsp 5-7 nos. 1/2 tsp

Mustard Urad dal/Ulutham paruppu curry leaves Asafetida powder Oil

1 tsp 1 tsp 1 sprig A pinch 1 tsp

Method:

13. Heat a kadai with oil and temper with the tempering items given and transfer to the serving bowl.

14. 15. 16. 17.

Add channa dal and red chili and roast till dal turns golden brown. Add Mint leaves to it and saut till the mint leaves just reduce in its volume. Transfer to a plate and set aside. Add the onion and tomato (add oil little too) and fry till onion turns transparent and tomatoes turn soft. 18. Cool down and grind the roasted items with this onion,tomato and add turmeric,coconut and salt while grinding. 19. Grind to a smooth paste with water according to your desired consistency and serve mixed with the tempered items.Enjoy with idly or dosa!

20.