MULLANGI SAMBAR | RADISH SAMBAR - SAMBAR RECIPE FOR LUNCH

 This is my MIL's sambar recipe for rice.I make this sambar adding one of these vegetables like radish , drumstick , Ladies finger, brinjal , broad beans and cluster beans.I adjust the quantity of tamarind & chillies based on the vegetables i use. But the other ingredients are same.For radish , we should use little less tamarind than the usual quantity because radish has a tendency to absorb the tanginess of tamarind and it spoils the taste of sambar. Usually i pressure cook radish with toor dal and make sambar. One of my aunties suggested me to saute radish in little oil because it helps to suppress the raw smell of radish and also adds a nice smell to sambar. So i started preparing that way. If u like the smell of radish , u don't have to saute it..

INGREDIENTS

Tamarind – Big gooseberry size Sambar powder – 3/4 tsp Big onion or sambar onion – 1 no/ 10 nos Tomato – 1 no (optional) Green chilli – 3 nos Red chilli – 2 nos Hing / Asafetida – 2-3 generous pinches Jaggery – a pinch To pressure cook Toor dal – 1/2 cup Radish – 1 no (big - 250 gms) Turmeric powder – 1/4 tsp To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Methi seeds – 1/4 tsp Curry leave s- few Coriander leaves – to garnish Ghee – 2 tsp (for flavour)

METHOD

Peel the skin of radish and cut into 1/2 inch round slices. Saute them in a tbsp of oil.Peel and roughly chop the onions, slit the green chillies , pinch the red chillies and set aside.Soak tamarind in water and take the extract. Pressure cook the toor dal and sautéed radish adding turmeric powder  and the required water. Cook for 1-2 whistle in low flame.Open the cooker and mash the dal well along with radish.Radish won’t dissolve.. In a pan, heat oil and splutter mustard seeds & methi seeds.Methi seeds should not be burnt, take care..Then add the onions , curry leaves , green chillies , red chillies and saute well till onion turns transparent.Then add the tamarind extract , sambar powder , turmeric powder ,salt. Allow it to boil. When it starts to roll boil, add pinched raw curry leaves ,2-3 generous pinches of hing & jaggery. Let it boil for few minutes… Now add the mashed dal and some water if necessary. Check for salt and let it boil for 2-3 minutes..Finally add the coriander leaves , give a boil and switch off the flame.Transfer the sambar to a bowl and add 2 tsp of ghee . Cover it with a lid..

 

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RAW ONION CHUTNEY | CHUTNEY RECIPES

I love raw onion chutney. I have already posted my MIL’s and Mom’s onion chutney recipes . I got this recipe from Yummytummy.Thank u Aarthi for this yummy side dish :).Its a very simple & delicious chutney recipe that goes well with idli and dosa. As Sen is not fond of raw onion chutney , i usually make it only for me.I love onion chutney with uttapam a lot .. Its my favourite combo ..

INGREDIENTS

Big onion (or)  Small onion – 2 nos / 12 nos Red chillies – 5 nos Tamarind – A small berry size Garlic – 5 cloves Salt & water – as needed To temper Gingely oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – few

METHOD

Grind onions , chillies , garlic , tamarind , salt & water to a smooth paste. Temper all the ingredients given under “to temper” .. Serve with idli , dosa.

NOTE

Use small onions for best taste..Add more red chillies if u want more spicy..Adjust tamarind accordingly..U can also use cooking oil or olive oil to temper.

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KUZHI PANIYARAM | PANIYARAM VARIETIES

I got this recipe from my friend Shalini.I had some leftover rice lying in my pantry..I asked her to suggest me some interesting recipes using it.She immediately told me about this kuzhi paniyaram recipe.I ground the batter in the afternoon and prepared paniyaram for dinner. It was very nice ,soft as well as puffy and we loved it very much. . I used mixie to grind the batter which made my job much more easier.In this recipe i used sour curd. So the batter takes less time to ferment ( For me it took 4 hours). Based on the weather in ur place , the fermentation time differs..It may need maximum of 6-8 hours. If u grind the batter in the morning / afternoon (around 1pm)  , u can use it for dinner.But my friend told the paniyaram can be made immediately after grinding the batter..Thank u so much Shalini for this yummy recipe..Do try this friends , u’ll love it a lot.Adding cooking soda is a must for this recipe. U can also try ENO fruit salt instead of cooking soda.Hope it gives the same result. :)

If u r interested, do check out my

• Oats kaara paniyaram using leftover idli/dosa batter
• Paniyaram varieties ( My MIL's special recipes)

INGREDIENTS

To grind Raw rice ( good quality sona masoori) – 1.5 cups Leftover rice – 1 cup Sour curd – 1/2 cup Green chillies – 2 nos Salt – As needed Water – 1/4 cup To  add in the batter Cooking soda – A big pinch Big onion – 2 nos Curry leaves – few Coriander leaves - few

METHOD

Soak the raw rice and leftover rice for 2 hours.Then drain all the soaked water and grind it to a smooth paste adding sour curd , green chillies ,salt using required water. After 4 hours , add cooking soda ,finely chopped onions , curry leaves and coriander leaves.Mix well.Heat paniyaram pan. Add 1/2 tsp oil in each hole and pour the batter till 3/4 th of the pan. Cover it with a lid and cook for few minutes. Then flip the paniyaram and cook the other side for few more minutes.. Remove using a fork / spoon and serve it hot with chutney !

NOTE

Urad dal & methi seeds are not necessary for this recipe. But still the paniyaram comes out fluffy and soft. Please add the cooking soda just before u make paniyaram.. Tastes the best when served hot !!

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IDLI UPMA RECIPE | LEFTOVER IDLI RECIPES

Idli upma is my most favourite tiffin recipe.If u ask me , i would say it is the tastiest breakfast recipe in this world . I can have it all through the day.I can live with it. My mom makes it specially for me (by reseving some idlies)in the evenings or the next day morning with left over idlis. I like to have it with less oil , more onions & dals and mild spice.I love my mom’s upma very much..Some people make it yellow in color adding turmeric powder but we make it white..  I should say about my MIL here. She knows i am crazy about this upma.So she used to prepare it for me every alternate days when i was pregnant.I am really blessed to have such a caring & loving MIL like my mom(Touchwood ).Now after tasting this upma from my mom& mil’s hands, i feel bad to try on my own .. But i wanted to post my favourite recipe in my blog.So i prepared it yesterday for breakfast and enjoyed every mouth to the core .Please refer “Note’ for variations..Adding more onions gives a nice taste :)

INGREDIENTS

Left over idli – 5 nos Big onion – 2 nos OR small onion – 20 nos. Green chilli – 1 no (slit) Ginger – 1/2 inch piece Curry leaves – few Salt – as needed To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Channa dal – 1 tbsp Red chilli – 1 no (pinched into 2)

METHOD

Crumble the idlies well and set aside. Usually left over Idlies are slightly dry.. For crumbling easily, just dip the idli in water for just 3 seconds and then try. U can easily crumble and it will be soft too.. U can also freeze the leftover idlies in an air tight box for easy crumbling.But after crumbling sprinkle some water & add salt to make it soft.. One more way is just crumble the idli well ( without freezing) and sprinkle some water over it . It helps to keep it soft... Add salt to it, mix well and set aside. My mom follows this method.. In an iron wok, add mustard seeds .Let it splutter completely. Then add the urad & channa dal and saute till golden brown..Now add the pinched red chilli ,finely chopped onions , ginger , slit green chilli and curry leaves.Saute till onion turns transparent. Lastly add the crumbled idli and mix well. Keep it in low flame for 10 minutes till it forms a burnt layer in the bottom. ( We call it as adai/ porukku).. It tastes very nice and crispy ..But adai/ porukku forms only if u use iron or aluminium kadai not in the non-stick pan.. Check for salt and switch off the flame. Garnish with coriander leaves if desired! Serve hot !!

NOTE

For variations u can add turmeric powder while sautéing onions.U’ll get a nice yellow colored upma. One of my friends suggested me to sprinkle idli podi for an extra spicy punch. To make it more healthy , add finely chopped or grated carrots , peas , potato etc..

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