NAVRATRI RECIPES

 

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Showing posts with label SAMBHAR VARIETIES FOR LUNCH. Show all posts
Showing posts with label SAMBHAR VARIETIES FOR LUNCH. Show all posts

September 2, 2017

Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar

Last year I shared traditional Kerala Varutharacha sambar recipe during Onam. Recently I came across this easy Onam sadya sambar without coconut using a pressure cooker in Anu’s kitchen YouTube Video. Its the simplified version of varutharacha sambar using Kerala sambar powder. I loved the idea and tried it with some modifications to make it even more easy. As I don’t have Kerala sambar powder, I used my homemade sambar powder, red chilli powder and coriander seeds powder. Still it tasted great with a nice flavor.
Kerala sambar recipe without coconut
For Onam sadya, you may need to cook so many recipes for the feast. I am sure this easy sambar recipe will help you save lots of time when compared with varutharacha sambar with spices and coconut. Of course taste may not be equal to the traditional Kerala sambar still you can give a try. This sambar would be useful especially for bachelors and working women to make a quick & healthy recipe with the goodness of all the vegetables. You don’t need to make any side dish like thoran or mezhukupuratti if you add lots of vegetables. Friends, do try this easy Kerala style Onam sadya sambar and share your feedback with me. Lets see how to make Onam sadya sambar recipe without coconut easily in a pressure cooker with step by step pictures and video !
Do check out my Kerala Ulli Sambar For Idli, Dosa.

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November 13, 2016

Cluster Beans Sambar Recipe – Kothavarangai Sambar

Kothavarangai sambar recipe
Cluster beans sambar ( Kothavarangai sambar in Tamil ) is my FIL’s favorite sambar recipe for rice. Today my in-laws visited my place.So I prepared this sambar and cauliflower poriyal for lunch. Even I love kothavarangai sambar more than kothavarangai poriyal or kothavarangai poricha kuzhambu. I learnt this recipe from my MIL. But I make a quick version in pressure cooker. It can be done easily in one pot. For variations, you can use green beans/ French beans as well. Do try this sambar with cluster beans for rice. I am sure you will love it. Lets see how to make cluster beans sambar with step by step photos !
Check out my 30 kuzhambu varieties recipes too !

Kothavarangai sambar recipe

Cluster beans sambar recipe


Cluster beans sambar recipe Cluster beans sambar recipe / Kothavarangai sambar for rice
Cuisine: Indian
Category: Sambar recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Cluster beans - 20 nos
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Salt & water - as needed
  • Tamarind - Big gooseberry size
  • Sambar powder - 2 tsp
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Small onions - 10 nos
  • Green chillies - 2 nos ( slit)
  • Curry leaves - few
  • Hing/Asafetida - 1/4 tsp
  • Coriander leaves - to garnish
  • Ghee – 2 tsp ( to add at the end)
METHOD

  • Wash and chop the cluster beans of 2 inches size. Chop and Discard the tail portion of cluster beans. Peel the small onion, slit the green chillies. Soak tamarind in 1 cup of hot water for 10 minutes and take the extract. Set aside.
    Kothavarangai sambar recipe

  • In a pressure cooker base, heat oil and splutter mustard seeds, methi seeds, cumin seeds and curry leaves.After the mustard seeds splutter, add the slit green chillies, curry leaves, chopped cluster beans and small onions. Saute until onions turn transparent and cluster beans turns dark green in color. Kothavarangai sambar recipe
  • To this, add 2.5 cups of water, toor dal, turmeric powder and mix well. Pressure cook in very low flame for 1 whistle. It takes nearly 10-12 minutes. After the steam is released completely, open the cooker and mash the dal well with a whisk. After the dal turns mushy, add the tamarind extract, sambar powder, salt and hing. Roll boil well till the raw smell leaves. Lastly add the chopped coriander leaves, boil for a minute and switch off the flame .Cluster beans sambar
    Cluster beans sambar recipe
  • Transfer the sambar to a serving bowl and add 2 tsp of ghee. Cover with a lid. Serve with hot rice, poriyal/curry and papad/appalam. Enjoy !

Note
  • Add more sambar powder if you want spicy sambar.
  • Sauting cluster beans gives a nice flavor to this sambar.
  • You can use French beans/green beans instead of cluster beans.
  • You can also add 1 chopped tomato along with onions for variation.
Delicious cluster beans sambar is ready to serve with rice !
Cluster beans sambar
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June 21, 2016

Pumpkin Sambar Recipe – Poosanikai Sambar–Parangikai Sambar

pumpkin sambar
Usually I make red or yellow Pumpkin gravy or pumpkin poriyal ( Manjal Poosanikai/Parangikai in Tamil, Mathanga in Malayalam, Kumbalakayi in Kannada, Kaddoo in Hindi) – My mil’s recipes for our lunch. Both are my favorite recipes. But Sendhil doesn’t like them. So I have to make some other kuzhambu or side dish specially for him whenever I cook Pumpkin.  Recently he suggested me to try pumpkin sambar for rice instead of making other dishes with it. Usually I add few pieces of yellow pumpkin in my hotel idli sambar recipe to get the mild sweetness. But this is the first time, I am making manjal poosanikai sambar for rice. So I asked the recipe from my MIL, combined it with my mixed vegetable sambar recipe and made it for our lunch along with Vendakkai poriyal. Sendhil liked it very much and ate all the pumpkin pieces happily.He told sambar tastes much better than pumpkin chutney and poriyalHappy. Abbaaa, I am feeling relieved that I can make him eat pumpkin with this sambar recipeWinking. Friends, do try this easy and yummy poosanikai sambar/pumpkin sambar for your lunch. You can have this sambar with idli,dosa too. Ok, lets see how to make it with step by step photos !
Parangikai sambar

Pumpkin sambar recipe


Pumpkin sambar recipe Pumpkin sambar/poosanikai sambar recipe for rice
Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 200ml
To pressure cook
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Water - 2 cups
  • Poosanikai/Pumpkin pieces - 12 cubes
To temper & saute
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds/Vendhayam - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli – 1no ( pinched)
  • Curry leaves - few
  • Hing/Asafetida - 1/8 tsp
  • Big onion or small onion – 1 no / 10 nos
  • Green chilli - 2 nos (slitted)
  • Sambar powder - 2 tsp
  • Dhania powder - 1 tsp
  • Red chilli - 1 no
  • Ghee - 2 tsp ( to add at the end)
  • Coriander leaves – few ( to garnish)
METHOD

  • Soak tamarind in 1 cup of warm water for 15 minutes.Wash and soak toor dal adding 2 cups of water, turmeric powder and cooking oil. Wash and peel the skin of pumpkin and cut into big sized cubes as shown in the pic below.Take the pieces in a small bowl that fits in the cooker and keep it inside the cooker without adding water. Let the dal pressure cook for one or two whistles in very low flame. Open the cooker after the steam is released and remove the pumpkin bowl. Mash the dal well with a ladle.
Pumpkin sambar recipe
  • Chop the onions, slit green chillies and keep it ready. In a kadai, heat oil and temper mustard seeds, methi seeds.Once they start to splutter, add the urad dal, cumin seeds, pinched red chilli and curry leaves. Add sliced onion, slitted green chillies and saute until onion turns transparent.
Pumpkin sambar recipe
  • Now add 1 cup of tamarind extract, sambar powder, dhania powder, turmeric powder, salt and cooked pumpkin pieces. Add raw hing and few torn curry leaves while the sambar boils. Let it boil for 5 minutes. Add 1/2 cup of more water in the middle if needed.
Pumpkin sambar recipe
  • Now add the cooked & mashed toor dal. Mix well and let the sambar boil for another 3-4 minutes or till the desired thickness is reached. Switch off the flame and transfer the sambar to a bowl.Garnish it with coriander leaves and add 2 tsp of ghee.Cover it with a plate and serve after 30 minutes standing time. Mix with hot rice and enjoy with any poriyal and appalam !
Pumpkin sambar recipe

Pumpkin sambar recipe
    Enjoy !

Note
  • The spiciness level would be normal for this sambar. If you want more spicy sambar, add more green chillies or some red chilli powder along with dhania powder.
  • You can use red pumpkin or white pumpkin too. But chop them into big pieces so that it doesn’t become mushy while pressure cooking. Never cook pumpkin pieces along with dal. Keep them in a separate box inside cooker but do not add water. This helps to cook the pumpkin soft and it retains its shape too.
Enjoy this yummy yellow pumpkin sambar with plain rice and poriyal.Tastes yumm !!
Pumpkin sambar recipe
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April 27, 2016

Murungai Keerai Sambar – Drumstick Leaves Sambar Recipe

Drumstick leaves sambar
Whenever I buy Drumstick leaves/Murungai keerai (in Tamil),  my first choice is to make sambar with it. I make Murungai keerai poriyal, adai and even kootu/Poricha kuzhambu with it. But drumstick leaves sambar is my family favorite. Its been long time since I shared sambar varieties in my blog. So I thought of sharing this healthy murungai keerai sambar recipe for rice. Lets see how to prepare this yummy drumstick leaves sambar at home.

Check out my Murungaikai sambar/Drumstick sambar, Murungakai Poricha Kuzhambu and Drumstick masala recipes.
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March 17, 2016

Mango Sambar Recipe – Raw Mango Recipes

Raw mango sambar
Last year I wanted to start my mango recipes with this yummy raw mango sambar. But I couldn’t. This year at least let this sambar be my first mango recipe as its my most favorite. I learnt this recipe from my MIL. My mom & MIL never fails to make this sambar during mango season.We call it as “Manga sambar” in Tamil. My Mom makes mango sambar along with drumstick. So its more like drumstick mango sambar. Her recipe is Tirunelveli based version. I will try to make a separate post for that. This is my MIL’s version which is very easy to make without any grinding job. Its like my basic onion sambar recipe but there are slight variations in the quantity of tamarind and spices as we use sour raw mango here. Whenever my MIL make this sambar, she reserves 2 big mango pieces for meLove Struck as I love to eat those soft,spicy and juicy cooked mangoes the mostDrooling.When i was making this sambar, all these nostalgic memories were running behind my mind :)..Ok. Lets see how to prepare this yummy raw mango sambar recipe !

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February 21, 2015

Easy Mixed Vegetable Sambar Recipe/Kadamba Sambar-Bachelors Recipes

Kadamba sambar recipe
Mixed vegetable sambar recipe updated with video !
I am planning to share a collection of recipes for Indian bachelors.But before that, i wanted to share some easy one pot sambar,rasam & more kuzhambu recipes.So I am posting this easy and quick mixed vegetable sambar recipe for bachelors,spinsters,working women and for husbands who are alone in abroad leaving your family in IndiaWinking  .Not only for these people but also for housewives who want to finish cooking quickly during busy morning hours. Generally in Tamil nadu, Iyers & Iyengars make Kadamba sambar by adding freshly ground masala powder.They call this as Arachuvitta sambar. But this is a quicker version using sambar powder. This recipe can be done under 15 minutes using a pressure cooker and a small container. Some people have the habit of cooking & storing the dal for a week in refrigerator.For those people,making this sambar is even more easy.I adapted this recipe from Vahchef’s Vahrehvah.com.I was very happy with the outcome and i had a satisfaction of eating many vegetables in one gravy.My daughter Raksha had this sambar along with vegetables without complaining anything as the veggies were cooked really soft n mushy.So this sambar is a good choice for making our kids to eat vegetables.I have used carrot,beans,brinjal & Lady’s finger along with onions.U can use a combination of Radish or drum stick,Chayote/chow chow,potato and knol knol too.The taste & flavor of this sambar may slightly vary as per the vegetables u add but the procedure remains the same.Try this quick sambar recipe for rice and pack it for your lunch box.It tastes yum !Lets see how to make this easy sambar recipe for rice.
Check out my easy onion sambar & 30 kuzhambu recipes if interested..
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May 19, 2014

EASY ONION SAMBAR/VENGAYA SAMBAR RECIPE FOR RICE


Chinna vengaya sambar/Small Onion sambar is one of the most aromatic sambar recipes next to drumstick sambar.Last year i posted brahmin(iyer)style arachuvitta sambar recipe with onions and drumstick adding freshly ground paste.But this sambar is a very simple and easy to prepare which needs no grinding and no coconut.It can be made within 10 minutes if u have cooked dal in hand.Even bachelor’s can try this sambar.This is my MIL’s basic sambar recipe with onions.Mostly i make this sambar when i run short of vegetables.As shallots are very costly in Bangalore compared to Salem,my in-laws buy one or two kgs for me whenever they visit my place.So i keep making onion recipes like sambar,chutney or pickle at least twice in a week.This vengaya sambar is our family favourite.Raksha loves to have this sambar for idli,dosa too.So i dilute this sambar slightly and serve it with mini idli drizzling with gheeWinking smile.Ok, Lets see how to prepare this south indian onion sambar recipe Smile.
Onion sambar recipe

Onion sambar recipe/Vengaya sambar


Onion sambar recipe/Vengaya sambar Small onion sambar recipe - South indian style
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes


INGREDIENTS
To pressure cook
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/8 tsp
  • Red chilli - 1 no (pinched)
  • Curry leaves - few
  • Cooking oil - 2 drops
  • Water - as needed
To temper & saute
  • Cooking oil + Ghee - 1 tbsp + 1 tsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds - 1/3 tsp
  • Red chilli - 1 no ( pinch into 2)
  • Green chillies – 3 – 4 nos
  • Small onions/Shallots - 15 nos OR Sliced Big onion - 2 nos
  • Tomato – 1/2 no ( cut into small pieces,optional to use)
  • Curry leaves - few
  • Hing/Asafetida - 2 generous pinches
For sambar
  • Tamarind - Big gooseberry size
  • Turmeric powder – 1/4 tsp
  • Sugar or jaggery – 1/8 tsp
  • Sambar powder - 1 tsp
  • Salt & water - as needed
Coriander leaves - few
METHOD

  • Pressure cook toor dal adding all the ingredients mentioned under “to pressure cook “.Pressure cook in low flame for one whistle adding enough water.Open the lid and mash the dal well with a ladle.Set aside.
  • Soak tamarind in 1/2 cup of water.Wash and peel the small onions,slit green chillies and set aside.
  • Take the tamarind extract adding 1-1.5 cup of water.Extract should be 1.5-2 cups in total.Add sambar powder,turmeric powder,salt,hing and pinched raw curry leaves to it.
  • In a kadai,heat oil+ghee and splutter mustard seeds.When it starts to crackle,add methi seeds,pinched red chillies,green chillies,small onions,tomato pieces(if using) & curry leaves.Saute until onion turns transparent.
vengaya sambar step1
  • Now add the tamarind extract mixture and boil well till onions gets cooked well yet firm without losing its shape.
  • After the mixture is reduced in quantity,add cooked toor dal and sugar or jaggery. Add little water if necessary.Boil for 2 minutes. Adjust the consistency.Check for taste.
vengaya sambar step2
vengaya sambar step3
  • Add coriander leaves,boil for few seconds and switch off the flame ! Transfer it to a vessel.Add a tsp of ghee.Cover it with a lid.Give a standing time of 30 minutes and then serve.



Note


  • Adding ghee while tempering gives a nice smell to the sambar like in restaurants.
  • Use sliced big onions in place of shallots if u don’t have in hand but small onions gives a nice flavor than big ones.
  • Adjust the quantity of tamarind if u add tomato else sambar will become tangy.
  • If u feel the sambar is tangy,add some plain red chilli powder & allow it to boil for sometime.It helps to balance the taste.
Enjoy vengaya sambar with vathal/vadam or appalam & poriyal.I had with simple tindora curry Smile
Onion sambar lunch menu
Do check out my other sambar recipes if interested
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April 13, 2014

VENDAKKAI SAMBAR RECIPE(LADY’S FINGER SAMBAR RECIPE)


This is my mom in law’s basic sambar recipe for rice in which we use lady’s finger @ okra.Last week a reader mailed me to blog basic sambar & vathakuzhambu recipes.So i thought of sharing this recipe which might be useful for Tamil new year lunch menu too.I usually make vendakkai sambar & avarakkai sambar for no moon day and for festivals where we don’t use onions because this sambar tastes good even without onions.My mom also makes vendakka sambar but the procedure is completely different.Do click here to know my mom’s Nellai sambar recipe.This sambar is very easy to make and flavourful too.There is no grinding part.Hence bachelor’s also can give a try.We usually eat sambar sadam adding a few drops of ghee.It enhances the flavour of sambar and even kids would love to have it.For this sambar,u can replace lady’s finger with brinjal,Raw mango,drumstick or even Keerai thandu.But the quantity of tamarind varies for each veggie.In this post,lets see how to prepare Tamil nadu style basic sambar recipe with Lady’s finger.


Vendakkai sambar recipe/Okra sambar recipe


Vendakkai sambar recipe/Okra sambar recipe Lady's finger/Okra/Vendakkai sambar recipe - Basic south indian style sambar for rice !
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 20 Minutes
Cook time: 10 Minutes
Total time: 30 Minutes


INGREDIENTS
To pressure cook
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/8 tsp
  • Water -as needed
  • Red chilli - 1 no
  • Curry leaves - few (pinched)
To temper & saute
  • Ghee + oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 1/2 tsp
  • Red chilli - 1no (pinch into two)
  • Curry leaves - few
  • Small onions - 12 nos
  • Green chillies -2- 3 nos
  • Lady's finger/Okra - 12 nos
  • Tomato – 1 no ( small)
  • Asafetida/Hing- 2-3 generous pinches
For gravy
  • Tamarind - Medium gooseberry size
  • Sambar powder- 1.5 tsp
  • Water - 2 cups
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
Coriander leaves – handful ( chopped,for garnishing)

METHOD


  • In a pressure cooker,take the toor dal,turmeric,red chilli,curry leaves with required water.Cook till dal turns mushy.
  • In the mean time,wash and pat dry the okra in a towel and cut into small pieces of 3-4.Peel onions,cut chillies and set aside.
vendakkai sambar recipe step1
  • Soak tamarind in enough water and take the extract using 2 cups of water.Add sambar powder,turmeric powder,salt,hing and curry leaves.Set aside .
  • In a kadai,heat ghee + oil and temper mustard,methi seeds,red chilli & curry leaves.Add the chopped lady’s finger pieces.Saute for a minute and then add onions and green chillies.Saute till onions turn transparent & lady’s finger shrink and skin turns slightly brown here and there.Then saute tomato pieces till mushy.Add 1 cup of water and allow the lady’s finger to cook well.When it is 3/4 th cooked,add the tamarind extract mixture.
vendakkai sambar recipe step2
  • Add some hing and pinched raw curry leaves (please note we are adding hing & curry leaves two times).Allow the sambar to boil well for 5-10 minutes till raw smell emanates.
  • Now add the mushy cooked dal and boil for 2-3 minutes.Lastly before switching off the flame.
vendakkai sambar recipe step3
  • Add chopped coriander leaves,boil for few seconds and switch off !
  • Cover the sambar with a lid and serve after 30 minutes to 1 hour for all the taste to blend well.
vendakkai sambar recipe step4


Note

  • Please reduce the amount of green chillies based on its size & spiciness.Use minimum 2.
  • Sauting okra is very important else it will become slimy while cooking.
  • Please add less tamarind as vendakkkai has the tendency to absorb all the tanginess.
  • Adding coriander leaves for garnishing gives  a nice flavor.
  • Use ghee for tempering as it gives a nice aroma.

Enjoy this sambar with plain rice adding few drops of ghee with papad & poriyal as side dish.Tastes great !


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November 7, 2013

Sambar Recipe - Tirunelveli / Nellai Sambar Recipe

Sambar recipe for rice

I love to taste and try varieties of sambar recipes be it idli sambar or lunch sambar and particularly this is my most favourite among all the sambar recipes. U know why, this is my mom’s Tirunelveli style sambar for rice :) We love to have it with idli, dosa as well. My mom calls this as "Idi sambar". Its a very tasty and flavorful sambar with freshly ground sambar powder. I can have a plateful of rice anytime with this Nellai sambar. We ( me and my sis) fondly call this as "Amma sambar". After marriage,when I started cooking, I couldn’t make this sambar often in my kitchen as Sendhil is very much fond of his mom’s Tanjore/Kumbakonam style sambar. So whenever I go to my mom’s house(Salem), she prepares this specially for me. This sambar needs very less dal than the usual quantity. We can add any vegetables like lady’s finger, drumstick, brinjal and raw mango. But our favorite combo is drumstick and raw mango. In my family, everybody loves my mom’s cooking very much. She makes authentic Nellai (Tirunelveli) samayal very nicely. My amma never used store bought sambar powder in her cooking so far. Her recipes are mostly with freshly ground powder be it sambar, puli kulambu or rasam. So preparation /cooking time takes little more than my (mil’s)usual method of cooking. So I make my mil’s and mom’s lunch recipes in alternate days and enjoy eating varieties of kuzhambu Tongue out.
My mom makes Carrot puttu or avial as side dish for this sambar recipe. To me, just a papad is enough Smile.

If you are looking to find Tirunelveli style Sambar powder, check THIS LINK


 Sambar for lunch

Basic Sambar Recipe For Rice


Sambar recipe Basic sambar recipe for rice using freshly ground sambar powder.U can use any vegetables like brinjal , lady’s finger , drumstick or simply onions..
Cuisine: South Indian Category: Lunch recipesServes: 2-3 persons 
Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes 


INGREDIENTS
1 cup - 200ml
To pressure cook
  • Toor dal – 1/3 cup
  • Turmeric powder – 1/4 tsp
  • Cooking oil – a drop
To roast and grind for sambar powder ( use 1 tsp of this powder, store the excess powder for future use.My mom use this powder for idli sambar too.)
  • Oil – 1/4 tsp
  • Methi seeds - `1/2 tsp
  • Chana dal – 1 tsp
  • Coriander seeds – 1/2 tsp
  • Red chillies – 3 nos
To grind
  • Grated coconut – 1.5 tbsp
  • Small onions – 3 nos
  • Jeera/cumin seeds – 1/4 tsp
To saute
  • Cooking oil – 1 tbsp
  • Big onion – 1 no (slice cut)
  • Curry leaves – few
  • Tamarind – A big gooseberry size
  • Drumstick – 1 no (cut into finger size pieces)
  • Small Raw mango – 1/2no ( 5-6 cubes)
  • Red chilli powder – 2 tsp
  • Salt & water – as needed
To temper
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
Coriander leaves – 2tbsp (to garnish)

METHOD

  • Pressure cook toor dal adding turmeric powder ,salt and a drop of oil for 2 whistles.Mash the cooked dal and set aside.In a mixie jar , grind the coconut , small onions and jeera to a smooth paste adding the required water.
Nellai sambar recipe
  • In a pan , heat 1/4 tsp of oil and roast the ingredients given under “ To roast n grind”. Powder it nicely ..U don’t have to use all the powder. Use only 1 tsp. Store the remaining for making idli sambar..
Nellai sambar recipe


  • Take the tamarind extract in a bowl. To this add red chilli powder ,salt ,turmeric powder and drumstick.Check for taste.Set apart.
  • In a pan , heat 1 tbsp of oil and saute the sliced onions. To this add the tamarind extract mixture. Cover and cook till drumstick is done. After the drumstick is 3/4th cooked , add raw mango pieces. Again cover and cook for sometime. Mango takes less time to cook.So keep checking otherwise it will cook soft & dissolve in sambar.
Nellai sambar recipe
Nellai sambar recipe
  • After the vegetables get cooked , add the mashed dal.Allow it to roll boil. Lastly add the ground coconut , mix well.Let it boil for a minute. Now add a tsp of roasted n ground sambar powder.Allow it to boil till u get a nice aroma. Switch off the stove and garnish with coriander leaves.Give a standing time of minimum 30 minutes for all the flavors to induce well..
Nellai sambar recipe

Nellai sambar recipe
  • Temper with the ingredients given under “to temper”..Mix well.
Enjoy mixing with hot rice !!

Note

  • Adding raw mango is optional. U can add only drumstick and make this sambar. But increase the tamarind to a small lemon size.
  • Garnishing with coriander leaves gives a superb flavor for this sambar. Please don’t skip..
  • Do not use all the powder to this sambar. Use only a tsp . U can make sambar 2-3 times using this powder. As mixie doesn’t grind very small quantity , amma use this measure..She use this powder for making idli sambar too.So store the remaining powder in a  box and use whenever needed.
  • Less dal is needed for sambar as we add ground coconut and channa dal which helps for thickening.
Tirunelveli style sambar


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