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

Sambrasam#SoupSwappers

This is a fusion of sambar & rasam, really so very de ..ee ..licious, it has a tangy, peppery garlic flavor. It so simple to make and once you taste it, your addict to it and will have more servings. 

A super delicious, lip-smacking meal, that goes perfectly well with rice, idli or dosa . In this recipe the use of turmeric is more, so do use it as given in the ingredients list.

Ingredients
1/3 Cup Tur dal - wash and soaked for an hour
1 Cup Tamarind juice

Coarsely Grind
1 Teaspoon Black Peppercorns
6 Big Cloves Garlic
½ Teaspoon Cumin seeds

Other Ingredients
2 Medium Tomato -chopped
3 Dried Red Chillies
2 Tablespoons Turmeric powder
1 Tablespoon Heaped Oil
1 Teaspoon Mustard seeds
A Bundle Coriander with stalks
3 -4 Sprig Curry leaves with stalks

1 Green Chilly
Salt to taste
½ Teaspoon Asafoetida 
Method

Soak a lemon size ball of tamarind in 250ml warm water and squeeze out the juice as much as you can.

Take a pressure cooker add washed tur dal and sufficient water. Cover with the lid and cook till on medium high flame for 3 whistles. Let the cooker cool completely.

In the meantime heat oil, in a large pot/kadai, add mustard seeds, turmeric powder, dry chillies, sauté for a minute. Add tomatoes, salt and cover simmer on low flame till soft and mushy. 

Once the tomatoes are softly mashed

add the tamarind juice

bundle of curry leaves, coriander stalks, the ground garlic, cumin, pepper, salt to taste

cooked dal, give it a good mix and bring it to a boil. 

Then add 2 cups water let is simmer for 5 - 6 minutes over on medium low flame, stirring after every 2 minutes.

Now add the asafoetida and green chilly let it simmer for 2 minutes, that's it. Switch off the flame. Drizzle a teaspoon of lemon juice this is optional, but it does give a tangy flavor.

Sambrasam is ready. It is very good to drink as a hot soup, taste delicious, serve with hot steamed rice.

It's so yummilicious and delightful, you will love it we had this as our soup with steamed rice.
Labels: Sambar, Rasam, South Indian, Soup, Soup Swappers, Main course, Spicy  

Soup Swappers - September 2021

 Spicy Soups

• Fire Roasted Hatch Chili and Corn Soup by Magical Ingredients
• Instant Pot Chicken Tortilla Soup by A Day in the Life on the Farm
• Make-Ahead Spicy Oktoberfest Meatball Stew by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sambrasam by Sneha's Recipe
• Sausage, Vegetable, and Bean Soup by Karen’s Kitchen Stories
• Cajun Gumbo with Chicken, Andouille, and Shrimp + 2018 Maricool Muscadet by Culinary Adventures with Camilla

Moong Dal Sambar

This sambar I, have enjoyed, during my stay in Bangalore. I use to have this for breakfast every day with idli, dosa or vadas and filter coffee. I made it for our lunch along with Instant Urad Dal Flour & Rava Medhu Vadas. This was a classic combo which revived memories of my stay in Bangalore.

Serves 4 to 5
Ingredients
9 -10 Sambar Onions/Shallots - peeled
2 Small Tomatoes - chopped finely
A Small Lime size Tamarind - soaked in 1/4 cup warm water
½ Cup Yellow Moong Dal
1 Teaspoon Sambar Powder
¼ Teaspoon Turmeric powder
A Pinch Asafoetida
Salt to taste
1 Tablespoon Oil
A Sprig Curry Leaves
¼ Cup Packed Freshly Grated Coconut
For the Masala  
1 Teaspoon Oil
1 Tablespoon Coriander seeds
1 Teaspoon Chana Dal
4 Whole Dry Red Chillies
¼ Cumin Seeds
10 Grains Fenugreek Seeds
For the Tadka 
1 Teaspoon Mustard Seeds
2 Dry Red Chillies
A Sprig Curry Leaves
1 Tablespoon Oil
A Pinch of Asafoetida  

Method 

Fry all the ingredients under Masala in a teaspoon of oil separately, till fragrant and they start to turn brown. Grind the roasted ingredients well. I used half of the dry powdered masala ( keep the remaining in a airtight container with a label and used it the next time to make  sambar) and again ground it along with the freshly grated coconut and a little water to a thick fine smooth masala paste.

Wash and soak the dal for 30 minutes. Then pressure cook the dal for 3 whistles on high flame by adding  1½ cup water and a pinch of turmeric powder to it.

In a pan, heat a tablespoon of oil and fry the sambar onions for a minute, add the tomatoes and cook till tomatoes become mushy, 

add the tamarind extract(soak very little tamarind in hot water and extract juice), sambar powder, turmeric powder, curry leaves and salt, stir well. Now add the cooked moong dal and the ground paste. Add 2 cups of water or as per your desired consistency. 

Bring this to a rolling boil and then reduce to flame to low, let it simmer for 8 -10 minutes, keep stirring after every two minutes so that the dal does not settle to the bottom of the pan and get burnt. Taste for salt and seasonings add if needed according to your taste. Switch off the flame.

Now let's make the Tadka

Heat oil in a tadka pan add the mustard seeds, when they splutter add the red chillies, asafoetida and curry leaves. Stir this with a spoon and pour it over the dal. Cover and let it sit for 10 minutes. Serve hot garnished with coriander leaves.

Enjoy with Instant Urad Dal Flour & Rava Medhu Vadas
 or ildi, dosa or even steamed rice.
Labels : South Indian,Moong Dal, Sambar, Vegetarian, Vegan, Gluten free, Main course, Breakfast, Healthy

Pressure Cooker Carrot And Drumstick Sambar#MultiCookerMonday

This is quick one pot pressure cooker sambar, so quick an easy to prepare. Just add all the ingredients and take 2 whistles on high flame and your sambar is ready.  

Thanks to Multi Cooker Monday where we can cook and post in all our small appliances, where other wise are hardly used. 

Ingredients
½  Cup Tur Dal
1 Large  Carrot - cut int sticks 
1 Tomato –  cut into four pieces
4 Drumsticks - cleaned and cut into long pieces 
1 Green Chilly
2 Teaspoons  Instant Sambar Masala Powder- Homemade
1 Teaspoon Red Chilly Powder
1 Teaspoon Heaped Coriander Powder
½ Teaspoon Turmeric Powder
1 Small Lemon Size Ball Tamarind
Salt to taste
1 Teaspoon Jaggery
A Sprig Curry Leaves 
For the Tadka
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Urad dal
1 Teaspoon Cumin Seeds ¼ Teaspoon  Asafoetida
A Sprig Curry Leaves

Method

Wash and soak the tur dal for atleast an hour.
Soak the tamarind in ½ cup warm water.

In a pressure  pan , add tur dal,  drumsticks, carrot, tomatoes whole green chilly,  all the given spices, jaggery, salt to taste . Add water  to the level of the veggies , give it a good mix .  Place this on high flame bring the water to a boil, when it come to boil cover with the lid and pressure cook for 2 whistles on high flame. Turn off the heat and let the steam settle  by itself. Open the cooker and set aside.

Add the tamarind juice and enough water, to make a gravy consistency and bring this to a boil.  Let this simmer for at least 5  to 7 minutes on low.

In a small takda pan,  heat oil, add mustard, urad dal, cumin seeds , curry leaves and asafoetida and let them sizzle. Add  this tadak to the dal and mix well.

Serve with rice or idli.  

Enjoy!! 
Lables:  Sambar, Pressure Cooker, South Indian, Dal, Carrot, Drumstick, Instant Sambar Masala Powder, Vegetables, Vegetarian, Multicooker Monday,  Vegan, Gluten free,  No Onion No Garlic
Multicooker Monday - March 2020 Recipes
Recipes for Instant Pots, Slow Cookers, Sous Vide and More! 

Pressure Cooker & Instant Pot Recipes:
Instant Pot Carolina-Style Pulled Pork from Karen's Kitchen Stories
Instant Pot Orange Chicken from Making Miracles
Pressure Cooker Carrot And Drumstick Sambar from Sneha's Recipe
Thai Green Curry Mussels (Instant Pot) from Palatable Pastime

Slow Cooker Recipes:
Maple & Honey Butter Crockpot Sweet Potatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Slow Cooker Chicken Fajitas from A Day in the Life on the Farm

Sous Vide Recipes:
Sous Vide Bone-in Leg of Lamb from Food Lust People Love
Sous Vide Chicken from Sid's Sea Palm Cooking

Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!