Quick Potato Instant Sambar - Without Dal#AlphabetChallenge

Sambar is one of the staple dish in a South Indian house. of all time. It pairs well with dosa, idly and even rice. I have posted few recipes on my blog. You can check all of them below. This Quick Potato Instant Sambar made without Dal is an easy recipe to try when you don't have that much time on hand or other vegetables.

Ingredients 3 - 4 Baby Potato – cut into halves
1 Small Onion – cut into four parts
1 Medium Tomato – – roughly chopped
2 Green Chillies – slit and de seeded
1½ + 1½ Homemade Instant Sambar powder
1 Teaspoon Heaped Tamarind - soaked in warm water
1 Teaspoon Jaggery or Sugar
1 Teaspoon Level Salt or to taste
A Sprig Curry Leaves
1 Tablespoon Chopped Coriander leaves
1 Tablespoon Oil
For The Tadka/Tempering

2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
2 Whole Dried Red Chillies
A Pinch Asafoetida
A Sprig Curry leaves

Method 

Heat a pot with a tablespoon oil, add in potato, tomato, onions, green chillies, 1½  tablespoon Homemade Instant Sambar powder, mix well. Add 600 Ml  water and bring it to a rolling boil, cover, reduce the flame to low and let it simmer it for 20 to 30 mins till the potato is cooked. When the potato is cooked add the remaining  1½  tablespoon Homemade Instant Sambar powder, tamarind pulp, salt and jaggery and add water to adjust the sambar consistency.  Mix well and simmer for 5 minutes so that the flavors can marry. 

If at this stage you feel the sambar is watery, just mash one piece of potato, this will thicken the gravy when it slightly cools. 

For  The Tadka/Tempering

Heat oil  in a tadka pan, add in mustard and cumin seeds when they crackle add, whole red chilly , the asafoetida and mix well, add the curry leaves and take off flame.  Wait for a minute then add just ½  teaspoon Kashmiri red chilly powder , to give a nice color to the sambar. 

Pour this over the sambar and cover with a lid so that flavors can blend.  After 5 minutes, mix it lightly, add in coriander leaves. 

Serve with rice or idli or dosa.

Labels: Sambar, Instant Sambar Masala Powder, South Indian, Potato, Vegan, Gluten free, Vegetarian, Main course, Breakfast, Brunch, Idli, Dosa, Alphabet Challenge

A Day in the Life on the Farm: Asian Quinoa Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Taco Ravioli with Queso Fresco
Food Lust People Love: Cointreau Glazed Orange Quick Bread
Jolene’s Recipe Journal: Loaded Quinoa Breakfast Bowl
Palatable Pastime: Quebecoise Pommes Persillade
Culinary Cam: Quesabirria Tacos
Magical Ingredients: Queso Paratha
Sneha’s Recipe: Quick Potato Instant Sambar - Without Dal
A Messy Kitchen: Quinoa Crunch Bars
Mayuri’s Jikoni: Quinoa Paniyaram
Blogghetti: Sheet Pan Quesadillas
Karen’s Kitchen Stories: Whole Wheat Quinoa Bread 

Stuffed Potato Masala Idli With Pumpkin Sambar#SundayFunday

Stuffed Potato Masala Idli is so soft and make a perfect filling brunch. These are filled healthy are more healthier than the normal idlis with delicious pumpkin sambar, and, I am sure all idli fans would love to have this. Check here how to grind idli batter.  

Ingredients
3 Medium Potatoes - boiled, peeled and mashed
1 Tablespoon Oil
1 Teaspoon Mustard seeds
1 Teaspoon Split Urad Dal
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
2 Green chillies - finely chopped
⅓ Teaspoon Turmeric powder
2 Tablespoons Coriander leaves - finely chopped
Salt To Taste
Homemade Idli Batter - As needed
For The Pumpkin Sambar
½ Cup Tuvar Dal
2 Cups Water
½ Teaspoon Turmeric Powder
For The Pumpkin Sambar
1 Medium Lauki - can use Red Pumpkin - cut into cubes
1 Onion - sliced
2 Green chillies
2 Teaspoons Homemade Sambhar Powder or to taste
Salt to taste
1 Teaspoon Jaggery
2 Teaspoons Tamarind Paste or to taste
Water as needed
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
¼  Teaspoon Asafoetida
A sprig Curry Leaves - a sprig

2 Dried Red Chillies 

Method

For The Potato Masala

Heat a kadai with oil, add the mustard seeds and spilt urad dal, when the dal changes color. Add in the finely chopped onions, green chillies, fry till onion turns transparent.
Add the tomatoes and potatoes fry for a minute in medium flame. Add turmeric and salt to taste. Cover and cook on low flame for 2 -3 minutes. Sprinkle water if its too dry and mash them lightly so that all the flavors blend well. Add coriander leaves. Switch off the flame and let it cool.

Once cooled make small balls and lightly flatten it to fill in the idli, keep aside.
Let's Make The Pumpkin Sambar

Wash and soak the dal for at least an hour.
Take dal, water and turmeric powder in a pressure cooker. Cover and pressure cook for 3 whistles. Turn off the cooker and let the cooker cool completely. Open and mash the dal well add the pumpkin and take one more whistle on high flame. Let the cooker cool completely. 

Heat oil in a pot/kadai. Add in mustard seeds when they crackle add in curry leaves, dried red chillies and asafoetida. Sauté for a minute. Reserve some for pouring on top. Add in onions, Sauté this for a minute or till translucent. Add in the sambar powder and mix well. Add in cooked dal and pumpkin, tamarind pulp and water to make  the sambar. Mix well. Add in salt to taste and jaggery. Mix well, bring this to boil, let it simmer on low flame for 5 to 8 minutes stirring in between. Switch off the flame. Pumpkin Sambar is ready to serve.

To Make The Stuffed Idli

Grease the idli plate and then pour a half ladle of batter and spread evenly. 

Now place the ball of the potato ball in the center and again pour the idly batter to cover it.
Steam the idli for 12 - 15 minutes. 

Cool and with a knife or spoons remove the idli's from the mold. 

Serve hot with Pumpkin Sambar, Enjoy!! 

Labels: Sambar, Sambar powder, Pumpkin, Idli, Stuffed, Potato, Main course, Brunch, Homemade, Vegan, Gluten free, Healthy, South Indian, Sunday Funday

Sunday FunDay - 23 April 2023 - Spring Brunch   

• Baked Garlic Cheese Grits from Palatable Pastime
• Breakfast Tarts from Mayuri's Jikoni
• Lobster Bruschetta from Food Lust People Love
• Strawberry Rhubarb Muffins from Amy's Cooking Adventures
• Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha's Recipe
• Torijas with Honey Orange Syrup from A Day in the Life on the Farm

Ragi Idli With Drumstick Sambar/Murungakkai Sambar#SundayFunday

Ragi idli are steamed cakes made with Ragi/Finger millets & urad dal. Traditionally idli recipe is made with urad dal and idli rice. Ragi Idli are so soft and spongy, nutritious millet it's also vegan, gluten free and a gut friendly breakfast , meal or snack.

Ragi is also know as Finger Millet which along with other millet varieties are a fine choice for people living with diabetes, as it's higher in fiber, minerals, and amino acids than white rice. Ragi has also the highest plant-based calcium, minerals, protein and dietary fibers.

Ingredients
1 Cup Ragi
1 Cup Idli Rice
¾ Cup Urad dal
¼ Teaspoon Methi/ Fenugreek seeds
1 Teaspoon Oil
Salt as required

Method
Soak Idli rice for 4-5 hours in a bowl.

Soak Urad dal & methi seeds in another bowl for 4-5 hours.
Drain the water.

Grind all the ingredients to very smooth batter by adding as little as water as possible to a paste.

Pour the batter in the large pot/vessel & mix it thoroughly with your hands for about 3 - 4 minutes so that it get fluffy and this also helps in good fermentation of the batter.
Keep this batter overnight for fermentation.
Next day add salt as per taste & mix batter gently. Grease the idli mold & pour a ladle full of batter into each slot. 

Steam the idlis for 12 to 15 minutes. Serve hot.

Drumstick Sambar Recipe / Murungakkai Sambar

A delicious Sambar plays a important roll in South Indian lunch menu. No festival or marriage function meal is complete without it. Each region in South India has its own way of making it. I have posted quite a lot of sambar variation on blog, you can check them out.

This is a different sambar recipe which is made with drumstick and three different dals. So it is really healthy one. The drumstick added in this gives a very unique taste to the sambar and flavors the sambar a lot. I used my homemade sambar powder for this, that too enhanced the taste a lot. So try this out and let me know how it turned out for you.

Serves 5 to 6
Ingredients
¼ Cup Tur Dal
¼ Cup Masoor Dal
¼ Cup Moong Dal
6 to 7 Shallots / Sambar Onion - peeled
3 -4 Drumsticks - cut into pieces
2 Tablespoon Tamarind Pulp
Salt to taste
1 Teaspoon Jaggery
3 to 4 Tablespoons Homemade Sambar Powder
For Tadka / Tempering
1 Tablespoon Oil
1 Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds
¼ Teaspoon Asafoetida

Method 

Wash all the dals well. Add it to a pot along with shallots. Cover with water. Bring it to boil, cover and simmer until the dal is 80% cooked. Now add in drumstick, salt, jaggery, tamarind pulp, sambar powder and mix well. Bring this to boil and simmer again for 20 mins till everything is cooked.

Now make make the tadka by heating oil and crackling mustard and cumin. Add in asafoetida and mix well.

Pour this over the sambar and mix well.

Enjoy these Ragi Idli's with Drumstick Sambar Recipe / Murungakkai Sambar and Thakkali Chammanthi / Tomato Chutney,

Labels: Sambar, Drumsticks, South Indian, Ragi, Idli, Main course, Breakfast, Snack, Millets, Sunday Funday, Vegan, Gluten free, Healthy

For Sunday Funday we are sharing Millet recipes.

• Buttery Herb Millet by Food Lust People Love
• Puffed Millet Granola by A Day in the Life on the Farm
• Ragi Idli With Drumstick Sambar/Murungakkai Sambar by Sneha's Recipes
• Ragi Rotti by Mayuri’s Jikoni
• Porso Millet Idli by Cook with Renu

Spot Idli - Hyderabad Street Food

This a very popular street food in Hyderabad, this special spot idlis is different from regular ones, they are not steamed but cooked in a delicious masala mixture in a frying pan and crispy on the outside and soft inside. 

I have served them with fresh thick whisked yogurt, your can serve this with any chutney of the your choice, but, let me tell you that these taste divine with yogurt and spicy masaledar soft idli this combo is fantastic. 

I have used store bought Idli batter or you can make this recipe of Idli batter.
Makes around 7 -8 Idli's
Ingredients
2 Cups Idli Batter
For the Karam Podi Masala
1 Tablespoon Heaped Chana Dal
1 Tablespoon Level Coriander seeds
8 Grains Methi seeds/Fenugreek seeds
½ Tablespoon Urad Dal
½ Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
½ Teaspoon Desi Ghee
2 Cloves Garlic - roughly chopped
5 Curry Leaves
3 Pieces Tamarind
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Salt 
For the Spot Idli Tadka 
1 Small Onion - finely chopped
1 Tablespoon Finely Chopped Coriander Leaves
1 Small Tomato - finely chopped
1 Green Chili - de seeded & finely chopped
1 Tablespoon Karam Podi Masala
2 Tablespoons Salted Butter
Extra Karam Podi Masala - as required to sprinkle on top

 
Method 
For making Karam Podi

In a pan, add chana dal, coriander seeds, methi, urad dal, sarso, jeera and few drops of ghee. Cook everything over low flame for 2 minutes or until its light golden. 
Then add garlic, curry leaves and tamarind. Continue to cook everything until it’s golden. Transfer the mixture in a plate, add Kashmiri red chili and salt, and allow it to cool completely.

Once cooled, blend the mixture to powder consistency, not too coarse and not too fine. 

Karam podi is ready, set aside.

For making the Spot Idli 
Once the batter has risen, using a spoon give it a good mix. Add water if required and stir in one motion only, clockwise or anti clockwise. Idli batter is ready.  

In a pan, add the onions, coriander, tomatoes, green chilies, podi powder and butter. This quantity is for 3 idlis.

Cook all the ingredients over low flame for 2 minutes; divide the mixture into three portions.

Take a spoon full of the idli batter and pour each spoon of the batter on each divided masala mixture.

Sprinkle the karam podi on each idli portion

Cover and continue to cook for 5 minutes over low flame.

After 5 minute check the idli, if the batter is still runny then continue to cook for further 2-3 minutes.

Flip the idlis add a little butter, continue to cook for few minutes. 

Spot idlis are ready.

Serve the hot Spot idlis with some homemade coconut chutney, we enjoyed this with fresh whisked yogurt.

These are super delicious, a must try recipe.

Labels: Idli, South Indian, Hyderabad, Street food, Main course, Breakfast, Gluten free, Vegetarian, Eggless, Homemade

Roasted Coconut Chutney

This is  a delicious and easy chuntey to make.  Perfect with snacks or Idli, dosa.  Dip and enjoy.   We had this with Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free.

Ingredients

1/2 Teaspoon Oil
1 Green Chilly or to taste
1 Tablespoon Chutney Chana / Roasted Gram / Phutane
Little Tamarind or to taste
Handful Coriander leaves
1/2 Cup Packed Grated Coconut
1/2 Teaspoon Cumin Seeds
Salt to taste

Method

In a pan heat oil 

add the green chilly and chutney chana and stir fry for a minute 

add the tamarind

Cumin seeds and fry till 

Chutney chana  turn golden and green chilly is fried

Take this into small blender jar and add rest of the ingredients and grind to a fine paste. 

 Ready to enjoy with Idli, dosa or any snack.  

Delicious and yum.

Labels : Chutneys & Dips, Roasted Coconut Chutney, Coconut, Green Chilly, Coriander Leaves, Idli, Dosa, Vegan, Gluten free