Showing posts sorted by relevance for query sambar. Sort by date Show all posts
Showing posts sorted by relevance for query sambar. Sort by date Show all posts
Showing posts sorted by relevance for query sambar. Sort by date Show all posts
Showing posts sorted by relevance for query sambar. Sort by date Show all posts

Instant Sambar Masala Powder - How to make Instant Sambar Without Adding Dal

This is an instant premix for making sambar.  All you need to do is just boil the veggies along with this mix.  No soaking or cooking of dal or grinding coconut.  If you do have any  vegetables you can still make this and it will taste good.

It is very convenient to have a ready  mix at home rather than relying on store bought premixes. A well know fact is that a  South Indian meal is never complete unless there is Sambar or Rasam. 
Making a delicious sambar takes time. This instant sambar masala mix is a great boon. All you have to do pick up any vegetables you have or love , mix this instant sambar mix with water and boil it with the vegetables, a delicious sambar is ready to enjoy. It taste just as good as normal sambar , its just that there is no hassle and its absolutely quick to make

Now days I use this only to make sambar at home.   If, sometimes  there is any leftover cooked tur dal, just add that too to this mix, it helps in thickening the sambar faster.

I, have prepared this ready sambar mix and sent to may friends abroad.  Write the method of preparation on paper and stick it to the packet so that they can easily make this Sambar. You can even give it to your son or daughter when they leave for  Universities/Colleges away from home , who, need a taste of good home food. 

The ingredients are for a basic South Indian Sambar, adjust the spiciness to get your taste.

6 Tablespoons Heaped Tur Dal / Yellow Split Pigeon Peas
1 Tablespoon Heaped Chana Dal
6 Dried Byadgi Chillies 
4 - 5 Kashmiri Chillies
½ Teaspoon Asafoetida powder or Crystal
4 Tablespoons Heaped Coriander seeds
½ Teaspoon Black pepper corns
½ Teaspoon Fenugreek seeds
1 Tablespoon Roasted Gram / Putane
1 Big Lemon Size Tamarind
2 Tablespoons Raw Rice
1 Teaspoon Turmeric powder
10 to 12 Curry Leaves

For the Tempering
1 Tablespoon Mustard seeds
2 Tablespoons Oil
1 Sprig Curry Leaves 
3 - 4 Red Chillies

Heat a pan / skillet with a teaspoon of oil and roast each ingredient (including the asafoetida powder / crystals, and the tamarind ( after breaking it up into small bits. ))separately till lightly golden, or till it releases an aroma, do not burn ingredients or else it will give an burnt taste to sambar.  
Remove each ingredients on to a kitchen towel and let cool completely.   Keep them aside.
Fry the curry leaves till crisp and add to ingredients while powdering .  
Then grind all the ingredients to a fine powder.

For the Tempering
In a tadka pan heat oil, add the mustard seeds, when they  splutter,  add the red chillies and  curry leaves when they are crisp, take off flame. Pour it on to the prepared mix.
 When the mix has cooled completely store in an airtight container.

How to prepare the sambar 
Take a kadai / pot ,  add a cup or 2 of water depending on quantity of sambar you need.

For instance I took around 400 ml of water and added 3 tablespoons heaped  of the prepared mix. 
Mix the powder well in water, add finely cut vegetables like potatoes, carrots, tomatoes (a must), pumpkin or which ever veggies to enjoy eating . Add salt to taste,  as it is not added in the mix and place it on high flame stirring continuously till it comes to a boil.  Reduce the flame and let the veggies cook, stirring at intervals so that it does not burn at the bottom.
When the vegetables are  cooked perfectly, make adjustments to the sambar , taste for salt and sourness, check the gravy consistency,  which would have reduced or thickened, so add  water accordingly and  bring it to rolling boil.
Although there is no need to add any cooked dal as dal is already added in the mix, if preparing at home and cooked dal is readily available, add the dal to thicken.
This  Sambar can also be thickened by gently mashing potatoes with the ladle.  Garnish with coriander leaves, can give a little more tadka too after the Sambar is ready, this is optional. Enjoy with Idli or rice.
Labels:Instant premixes ,Bachelor Recipe, Instant Sambar Without Dal, South Indian, Vegetarian

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Sambar Recipe ( Without Coconut)

Sambar is prepared many different ways in Kerala,Tamil Nadu and Karnataka, where it usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. In this sambar I add brinjal, potatoes, drumsticks, onions or shallots, gherkins (tendli), red pumpkin, okra,tomato and sometimes capsicum too. This sambar can be served with rice, idli, and dosa and the amount of tamarind is adjusted to accordingly.

1/2 cup of Tur dal
1 small line size tamarind soaked in a cup of water
1 onion, sliced long
2 gherkins (tendli) sliced into 4
1 potato, cubed
1 tomato chopped into 4
1 drumstick, cut into 4" pieces
1 brinjal cut into 4 pieces
2 okras chopped into 2 pieces
3 red pumpkins chopped in large chunks
1/4 tsp of turmeric powder
2 green chilies, slit
3 tablespoon sambar powder
1 tablespoon coriander leaves, chopped, for garnish

For tempering

1 tbsp oil
1 teaspoon mustard seeds
1/2 teaspoon of hinge/asafoetida
A few curry leaves
4-5 shallots sliced


Cook the tur dal with water in a pressure cooker until it's soft and yet grainy.
Extract the juice from the tamarind and discard pulp and seeds. Cook the vegetables and green chillies in the tamarind water and 2 cups of water until soft. Add the sambar powder and the cooked toor dal. Bring to boil. If the sambar is too thick, add more water and bring to boil until the right consistency.
Heat the oil for tempering in a small pan. Add the mustard seed and when they splutter, add the rest of the ingredients. When the shallots turn golden brown, pour into the prepared sambar. Mix well and garnish with chopped coriander leaves. This can be had with rice, idli, dosa, uttapam etc. 

Labels: Vegetables, Lentils, South Indian, Main course, Vegan

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Idli – Steamed Sourdough Rice and Lentil Buns#BreadBakers

Bake a gluten free yeast, sourdough or quick bread for this month's, event for Bread Bakers our Host is  Stacy Livingston Rushton.

Idlis are naturally fermented buns, yeast free, gluten free, vegan and oil free too. They are soft, spongy and easy to digest.

Making idlis, is not difficult, nor does it need a lot of attention, the sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time.

While a basic proportion for idli is using 2 parts rice to 1 part lentils, for the texture and softness I, sometimes use 2 and 1/2 cups parboiled rice or idli rawa to 3/4 part lentils / urad dal and 1/2 cup of rice flakes or poha into the batter also, which  makes a huge difference, it gives a fantastic soft texture. To make a good idli it's essential to use a short grain parboiled rice or what it's also know as idli rice or even idli rawa which is readily available , rather than the long grain basmati rice or any other raw / cooking rice.

2 Cups Parboiled Rice / Idli Rice
3/4 cup White lentils / Urad Dal
1/2 Cup Poha /  Beaten Rice Flakes
1/2 Teaspoon Fenugreek seeds
1 Teaspoon Salt or to taste
Water for soaking and grinding
Oil for Greasing the moulds


Soak the rice and the lentils separately  for at least 4 to 5 hours. Soak the fenugreek seeds along with the lentils.
Wash and drain the grains.

Just before you start blending wash and soak the poha in just a little water.

Place the half the  rice in the blender with 1/4 cup  water and  blend in a blender, pausing if needed to ensure a smooth paste with just a hint of  coarseness.  Grind the remaining rice also the same way.  Remove this into a large pot  / vessel, or 
 a large container with a lid which has  enough space to allow the batter to ferment and expand, much like bread dough. 
In the same  blender  (it is not necessary to wash the blender) add in the soaked lentils / urad dal with 1/4 cup of water and blend the mixture until light and super soft and fluffy.  Remove this into the same pot / vessel of the ground rice.  Now grind soaked  beaten rice and blend for another minute. 
Add this also to the blended lentils and rice mixture,  whisk well until they are mixed to form a smooth batter and light and fluffy.  Keep this batter overnight   or more depending on the weather ( in summer it take 6 to 7 hours ) to let the batter ferment.  A good batter will actually double in size.

 In a idli cooker or  large stock pot, or a pressure cooker.  that fits the idli moulds.  Add about 2 inches of water.    Bring the water to a simmer.  Brush oil  on the idli moulds.
Add salt to the fermented batter and mix it lightly, the batter should have the consistency of thick pancake or waffle batter. 

Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise.  Gently lower the filled idli moulds  in the idli cooker and cover it with a lid. Let it steam on high flame for 12 t0 15 minutes or till a knife inserted comes out clean.

Turn off the heat and let the idlies rest for about 10 minutes, before gently un-molding them and serving.
Dunk them in mouthwatering Instant Sambar and enjoy..
Instant Sambar recipe.

Labels :  South Indian, Gluten free, Vegan, Oil free, Lentils,  Parboiled Rice, Breads, Bread Bakers, Steamed, Sourdough, Healthy, Breakfast, Main course
Gluten Free Breads -- check the other recipes

Coconut Flour Pancakes from A Day in the Life on the Farm
Gluten Free Cheddar Garlic Biscuits from What Smells So Good?
Gluten-Free Petite Vanilla Bean Scones from All That's Left Are The Crumbs
Idli – Steamed Sourdough Rice and Lentil Buns from Sneha's Recipe
Japanese Rice Crackers from Karen's Kitchen Stories
Low Carb Garlic Rosemary Bread from Gayathri's Cook Spot
Pan de Yuca from Mayuri’s Jikoni
Pão de Queijo - Brazilian Cheese Bread from Food Lust People Love
Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) from CookWithRenu
Spicy Besan and Fenugreek Crackers (GF and Vegan) from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Thatte Idli / Plate Idli

This is also called Tumkur Idli and it is a Karnataka special. When I visited my daughter in Bangalore she took me to this street somewhere near VVPuram which is a street food road. At this place I had this awesome food. These are so soft and spongy and served in a bamboo plate and banana leaf . You must try this recipe in your kitchen and I am sure you too will love this idlis Well, I don't own that specialized thatte idli vessel which are plates but, I used a plate to prepare it, turned out perfect.
1/2 cup  Parboiled rice
1/2 cup  Raw rice
3/4 cup  Urad dal
1/2 cup  Cooked rice
1/2 teaspoon Soda 
Salt to taste
1 teaspoon  Oil
Soak raw and paroiled rice together in water for at least 5 hours. Soak Urad dal separately.
Grind them separately, using very little water as possible. Grind the cooked rice to finely and mix all the ground paste well. Add soda (dissolved in water), sesame oil. Allow it to ferment. May be for about 7 hours. Once the fermented Idly batter is ready. Grease plate either ghee or sesame oil. Pour little batter to it. Steam cook for about 15 mins. Serve warm along with chutney and sambar. We had with Sambar.
Labels: Breakfast, Brunch, Healthy, South Indian, Vegan,  Lentils,  Idli, Gluten free, Sourdough, Steamed

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Indo Chinese Idli Fry - Leftover Idlis

Have leftover idli's and you are tired of having them with Sambar or chutney then try this quick Indo Chinese fusion recipe. Quick, easy and delicious. We had this for a quick Sunday brunch, can pack this as your kid's  tiffin as they are moist and not dry to eat.
10 Leftover Idli's - cubed.
2 Tablespoons Oil
1 Onion - finely chopped
1 Capsicum - chopped
3 Garlic cloves - finely chopped
3 Tablespoons Tomato ketchup
2 Tablespoons Soya sauce
1 Teaspoon Vinegar
1/2 Teaspoon Red chilly powder or to your taste
1/2 Teaspoon Sugar
1 Spring Onion - chopped for garnishing
Oil for deep frying
For the batter 

1 Cup All Purpose Flour
1/4 Cup Rice flour
1 Teaspoon Red Chilly powder
Salt to taste


Cut the idlis into big cubes. 

In small deep frying pan heat oil.

As the oil is heating let's prepare the batter -
Take all the ingredients for the batter in a bowl , add water to make a thick coating consistency. 
Dip the idli pieces in the batter and fry on high flame till golden.
Remove on a absorbent paper to remove any excess, fry all the remaining pieces and keep aside.

In a another pan heat the 2 tablespoons oil and add the onions, garlic , fry till translucent. Then add capsicum and toss,  it should remain crunchy. Add the tomato ketchup, vinegar, soya sauce, chilly powder,  salt, 2 tablespoon water, sugar and stir well,  let it come to a boil. Now add the fried idli's toss them well till coated with the sauce on high flame. Garnish with chopped spring onions and serve hot. 
Enjoy hot idli fry.

Labels : Breakfast, South Indian, Leftover series, Idli, Indo Chinese, Kids delight, Brunch,Vegan 

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Lemon Pepper Rasam with Stuffed Rice Roti - Tamil Nadu

My hubby is  not a fan of South Indian food, where as my daughter and me like eating South Indian food at least once in  a week for a change.  Even if I, make South Indian food, my hubby will want at least one chappati and little sabzi to have for his meal, then only he's satisfied.

I, made this Lemon Pepper Rasam with Stuffed Rice Roti for our Sunday lunch, also prepared, regular chappati and sabzi thinking that he will not be happy with rasam and rice roti.    But to my surprise, he had only this,  ate this to his heart content. After his meal he said this was really delicious, very good. 

I am a fan of rasam and make  it as a soup for dinner very often.  This Lemon Pepper Rasam is very flavorful and not spicy, I would say just right. I wanted to make something different instead of steamed rice to go with the rasam. So I made this stuffed rice roti, which  is a complete meal with veggies too. So let's go to the recipe.

2 Tablespoons Moong dal - soaked , boiled and mashed
2 Tablespoons Tomatoes - finely chopped
1/4 Teaspoon Asafoetida
2 Tablespoons Lemon Juice
1 Teaspoon  Pepper powder - crushed roughly
1/2 Teaspoon Roasted Cumin powder
A pinch of Turmeric
1 Green chilly - finely chopped
1 Teaspoon Rasam powder
1 Tablespoon Ginger - finely chopped
1 Tablespoon Coriander leaves - finely chopped
1.1/2 Cup Water
Salt to taste

For the Tadka

1 Tablespoon ghee
1 Teaspoon  Mustard seeds
1 Teaspoon Cumin seeds
A Spring Curry  leaves
2 Red chillies


Bring the water to rolling boil in  a pan , then add the pepper and cumin powder, asafoetida, turmeric, green chilly, ginger , salt and rasam powder, stir  and let it boil for 3 minutes.  Then add moong dal, stir well and let this boil for 3 minutes,  add the tomatoes and little coriander leaves and stir and let it boil for 3 minutes, then add the lemon juice stir and switch off flame. Keep aside

For the tadka : Heat ghee in small pan, add the mustard and cumin seeds, when then crackle, add the red chillies, take off flame add the curry leaves , pour ovef the  rasam, add remaing coriander leaves. 

If you find the rasam thick then add boiling water to adjust the consistency.

Stuffed Rice Roti


1 Cup Rice Flour
1 Cup Water
1 Teaspoon Cumin seeds
Salt to taste
1 Green chilly - finely chopped
1 Tablespoon Capsicum - finely chopped 
1 Tablespoon Cabbage - finely chopped
1 Tablespoon Oil

For the Stuffing
Grind to rough paste without adding any water

2 Tablespoons Coconut - grated
1 Tablespoon Sesame seeds
8 - 10 Curry leaves
1 Green chilly
1 Teaspoon Sambar powder
Salt to taste
1 Teaspoon Coriander leaves


Add the cumin seeds, chilly, capsicum, cabbage and salt, to the water and bring it  to a rolling boil.  Add the rice flour little by little and keep stirring till it forms a dough, if necessary add more flour to make a dough, add oil and keep stirring for a minute . Take off flame. cool and knead to a smooth dough.

Divide the dough eaqually into  small balls.Oil a rolling board and roll into small, but  thick rotis and keep aside.

Take one roti put a little stuffing in the center.

Cover with a another roti.

Cut with cookie cutter or bottle lid . Make all rotis and keep side.

Then heat a griddle/ tawa with little oil and fry these rotis till light brown on each side.

Serve rice roti with rasam.  Enjoy  !!!!

This is Week 2 Day 7 of the Marathon theme Indian States.

Lables : South Indian, Rasam, Rice, Rotis, Main course, Vegetables,Blogging Marathon, Tamil Nadu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Sambar Powder


10 of dry red chilies
2 tbsp of coriander seeds
2tsp of whole black pepper
1 tsp of fenugreek seeds
1 tsp of cumin seeds
2 sticks cinnamon
1 teaspoon turmeric powder
1/2 teaspoon asafoetida (hinge)
2 springs curry leaves

Lightly roast on low flame each of the ingredient separately until it begins to change color to brown. Do not roast the turmeric and asafoetida. Keep flame on low and take care not to burn it.3. When the all the ingredients are roasted. Cool completely and powder. Mix in the asafoetida and turmeric powder. Store in an airtight container.

Labels: Masalas, South Indian

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