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Showing posts with label TIFFIN SAMBAR. Show all posts
Showing posts with label TIFFIN SAMBAR. Show all posts

September 19, 2017

Green Tomato Sambar For Idli – Thakkali Kai / Raw Tomato Gotsu Recipe

Green tomato sambar for idli – We call it as Thakkali kai gotsu in Tamil. I started buying green tomato ( Raw tomato / thakkali kai / Pacha thakkali in Malayalam ) recently as I wanted to learn some yummy South Indian recipes with it. I have heard people make green tomato kootu, curry, thogayal for rice and chutney for idli, dosa. My MIL suggested to try this easy thakkali kai gotsu as the first step. Usually we make Thanjavur style tomato onion gosthu for idli but my MIL told her mom make gotsu only using raw tomato. But my MIL started making with ripe tomatoes. So I too followed the same.
Green tomato sambar
When she suggested this, I was very happy and tried it because thakkali gotsu is our family favorite side dish for idli. So this recipe would never fail. Its a very easy, one pot sambar recipe for idli / dosa.  Even though moong dal is added, we make it watery in consistency so that it tastes juicy with idli.Both adults & kids would love this recipe.  This thakkali kai gotsu is completely different from Chidambaram gosthu. You must try it know the difference Happy. Ok, lets see how to make green tomato sambar / Thakkali kai gotsu for idli with step by step pictures !
Do check out my ripe tomato onion gotsu, Chidambaram brinjal gosthu recipes.

Thakkali kai sambar

Green Tomato Sambar/Thakkali kai Gotsu Recipe

Green tomato sambar Recipe

How to make Green tomato sambar Recipe

South Indian
Main Course

Ingredients (1 cup - 250ml)

  • Green tomato- 5 nos
  • Yellow moong dal - 1 tbsp
  • Big onion - 1 no (Finely chopped)
  • Tamarind - Berry size(Sundakkai alavu)
  • Green chilli - 3 nos (Use 5 for more spicy sambar)
  • Turmeric powder - 1/8 tsp
  • Idli batter - 1 tbsp
  • Coriander leaves - to garnish
  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few(Finely chopped)
  • Salt - as needed
  • Water - as needed (I used 2 to 2.5 cups)

How to make the recipe

  1. Wash and chop tomato into small pieces.
  2. Heat oil in a cooker base.
  3. Temper mustard,urad dal,curry leaves.Saute the onion,green chilli adding salt.
  4. When onion becomes transparent, add tomato and saute till mushy.
  5. Add turmeric powder, moong dal and water.
  6. Pressure cook in low flame for 2 whistles.Remove & add idli batter. Boil for 2 minutes.
  7. Garnish & serve with Idli.

Green tomato sambar / Thakkali Kai Gotsu - Step by step photos

  • Wash and chop tomato into small pieces.Finely chop onion and slit green chillies, curry leaves and set aside.
    Green tomato sambar recipe
  • Heat oil in a cooker base.Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute finely chopped onion, slit chilli.Saute till onion becomes transparent.
    Green tomato sambar recipe
  • Add tomato pieces, saute till mushy.Add turmeric powder, tamarind extract and 2 cups of water. Add moong dal and Pressure cook in low flame for 2 whistles.
    Green tomato sambar recipe
  • Remove after the steam is released. Add more water if the sambar is thick. Add idli batter, boil the gravy for 2 minutes and garnish with coriander leaves. Serve with idli drizzled with sesame oil.
    Green tomato sambar Recipe


  • Adjust the quantity of chilli as per taste.
  • Do not skip tamarind extract. It helps to balance the taste.
  • No need to use jaggery.
  • As we are cooking directly in a pressure cooker, moong dal cooks perfectly.
  • If the sambar is too thick, add more water and boil.

Hot idli topped with gotsu, drizzled with a tsp of sesame oil is divine ! Do try this combo !
Green tomato sambar recipe

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January 24, 2017

Coimbatore Annapoorna Hotel Sambar Recipe – Restaurant Style Idli Sambar Recipe

Annapoorna hotel sambar
I make varieties of idli, dosa at least thrice in week. So I keep trying different side dishes, it may be either chutney or sambar. As a result of this, I could share a collection of South Indian style 50 chutney recipes and 30 idli sambar/Tiffin sambar recipes in my blogTongue. In my idli sambar collection, I have already shared few hotel style sambar recipes like Saravana bhavan hotel sambar, Tamilnadu style hotel sambar ( Madurai, Tirunelveli), easy restaurant style sambar, Udupi hotel style sambar and AAB sambar recipes. But my collection won’t be a complete one without some of the most popular idli sambar recipes like Coimbatore Annapoorna Hotel Tiffin sambar and Madras Ratna Cafe Sambar. I have tasted this sambar only once from Hotel Sree Annapoorna Sree Gowri Shankar near Coimbatore Bus stand and that too before marriage. To be frank, I did not remember its taste at allBatting Eyelashes.So I was hesitant to try this sambar recipe from other blogs. Recently my friend Sudha suggested me to try this sambar recipe from Kannamma’s blog.Thank you so much Suguna & Chef Mr.Palanisami for sharing this wonderful recipe with usHappy . After seeing the excellent feedbacks from many readers of Coimbatore, I got the confidence to try it. Just like other hotel sambar recipes, this one also calls for roasting, grinding and adding freshly ground spices.But the ingredients for sambar powder is different. Actually my friend had advised me to use half the quantity of ingredients as the yield of this sambar will be more for a 2-3 members family. So I halved the quantity of sambar powder ingredients & dal, modified the cooking procedure slightly for ease. As per the original recipe, drumstick is one of the most important ingredients. But I have skipped it as the cost is very high in market ( Yes, Rs.15 per drumstick Worried). Still the sambar came out finger licking goodPeace Sign. Raksha & Sendhil loved it a lot. Friends, do try this yummy hotel style sambar recipe at home (If possible with drumstick). Its one of the best side dish for idli/ mini idli, dosa, pongal and vada. You will love it for sureParty. Ok, Lets see how to make this yummy, Coimbatore special Annapoorna hotel sambar recipe with step by step photos and a video !! Don’t forget to go through the “Points to note” given below.

UPDATED :  Recently I tasted this sambar in Annapoorna hotel, Coimbatore. I felt the sambar was more sweet in taste and I could smell some ginger too. So I have updated this recipe based on the one I tasted. Also I tried this sambar with drumstick and updated a picture above. When I added drumstick, it tasted good with rice as well. So this sambar can be had with rice if you add drumstick. But reduce the quantity of jaggery if making for rice. Also see the actual color of sambar. I served it with brown rice idli below.

Please check the video recipe below.

Annapoorna hotel sambar powder recipe

  1. As per the original recipe, the quantity of drumstick should be twice that of toor dal. For this quantity, u should use 1 drumstick. Chop into small finger size pieces.Alternatively, you can use 2 brinjal, 1 medium carrot,1 medium sized potato. But flavor of the sambar may vary.
  2. If you add drumstick, u can serve this sambar with rice too. Color of the sambar also varies.
  3. This Sambar masala needs 12 ingredients. So please keep them ready in a plate before roasting. Roasting the spices perfectly is the key for this sambar.So do not burn them.
  4. According to the original recipe, the quantity of tamarind and jaggery should be equal. But I reduced the jaggery as Sendhil doesn’t like the sweet taste in sambar.
  5. I used long red chilli but original recipe called for using guntur chilli. So slight color deviation in the sambar was there. 
  6. The original recipe called for pressure cooking tomato, onion and drumstick pieces separately for one or two whistles in high flame whereas I cooked them along with the dal by keeping them in a small box inside the cooker. Refer the pics and video for more detail. I did this to reduce the cooking time of sambar.
  7. As a general rule of hotel sambar, it tastes the best when you give more standing time.So if you prepare this sambar for your guest, prepare it 3-4 hours in advance. Reheat it at the time of serving.
  8. The yield of this sambar will be more as it thickens when cools down.So add little water at the end, mix well, check for salt and then serve.
  9. If you want to make this sambar only for 2 people, use half of the quantity of ingredients mentioned.
  10. Adding ghee at the end is a must. It gives awesome flavor to this sambar.
  11. Garnish with coriander leaves without fail.
Annapoorna hotel sambar recipe

Annapoorna Hotel Style Idli Sambar Recipe

Annapoorna Hotel Style Idli Sambar Recipe Coimbatore Annapoorna Hotel Idli Sambar Recipe - One of the best hotel sambar recipes !
Cuisine: South Indian
Category: Side dish for Idli, dosa
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
To pressure cook
  • Toor dal - 1/4 cup
  • Water - 2 cups
  • Turmeric powder - 1/4 tsp
  • Cooking oil - Few drops
  • Tomato - 1 no ( Chopped)
  • Big onion - 1 no ( cube cut)
  • Drumstick - 1/2 no ( Chop into small finger size)
For sambar powder
  • Sesame oil/Gingely oil - 2 tsp
  • Methi seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Pepper corns - 3 nos
  • Red chilli - 2 nos ( I used long variety, 3 Guntur chilli can also be used)
  • Coriander seeds/Dhania - 2 tsp
  • Chana dal - 1 tbsp
  • Urad dal - 1/2 tbsp
  • Grated coconut or dry coconut - 1 tbsp
  • Curry leaves -  5 nos ( 1/2 sprig)
  • Asafetida - 2 big pinches
  • Jaggery - 1 tsp to 2 tsp (I used 2 tsp after tasting the original sambar)
  • Ginger - 1/4 tsp ( chop finely, optional)
  • Tamarind - Medium gooseberry size ( slightly bigger than small gooseberry size)
  • Water – 2 + 1/2 cup ( To boil + grind)
To temper
  • Sesame oil/Gingely oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Red chilli powder - 1/2 tsp
To garnish
  • Coriander leaves - 2 tbsp ( finely chopped)
  • Ghee - 1 tbsp

  • In a cooker base, add toor dal, 2 cups water, 1/4 tsp turmeric powder and few drops of cooking oil. In a small box, add chopped onion, tomato, drumstick pieces or other vegetables if using. Add 1/4 cup water. Keep the box inside the cooker.
    Annapoorna hotel sambar recipe
  • Pressure cook in low flame for 2 whistles. Open the cooker and take the box out. Keep aside.Mash the dal with a whisk or ladle. Set aside.
    Annapoorna hotel sambar recipe
  • In a kadai, heat 2 tsp sesame oil.Roast methi seeds, cumin seeds, chana dal, urad dal, red chilli, pepper corns, dhania and roast till dals turn golden in color. Add pinched tamarind. Saute for a second. Add the curry leaves, hing, grated coconut, ginger and jaggery. Saute for 30 seconds. Grind this mixture to a smooth paste adding 1/2 cup water. Slightly coarse paste is also fine.
    Annapoorna hotel sambar recipe
  • In the same kadai, add the ground paste + 2 cups of water.Mix well and boil for few minutes. Add the cooked onion+ tomato + Veggies mixture.Boil for a minute. Add the mashed dal, required salt & boil the sambar in medium flame for few minutes.
    Annapoorna hotel sambar recipe
    Annapoorna hotel sambar recipe
  • Heat oil in a kadai and when it gets heated , splutter mustard seeds, curry leaves.SWITCH OFF THE FLAME ! Add red chilli powder, mix well quickly and add this to the boiling sambar. Do not burn the red chilli powder. Boil the sambar for a minute.
  • Last but not the least, add 2 tsp ghee,  chopped coriander leaves and mix well. Serve hot with idli !
  • This sambar becomes thick as it cools down.So add water to adjust the consistency before serving.Check for salt as well.
    Annapoorna hotel sambar recipe
    Annapoorna hotel sambar recipe
Enjoy !

  • Adjust the quantity of red chilli & chilli powder if u want more spicy taste.
  • Do not add more tamarind. Tamarind should be minimum for idli sambar.
  • This sambar becomes thick as it cools down.So add water whenever needed, mix well. Check for salt and serve.
Enjoy this yummy idli sambar with piping hot idli ! Tastes great Love Struck

Annapoorna hotel style idli sambar recipe
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August 17, 2016

Easy Hotel Sambar Recipe – How To Make Restaurant Style Idli Sambar

Easy hotel sambar recipe for idli

This is an easy version of hotel sambar recipe for idli without making hotel sambar powder. Usually I make Tamil nadu Hotel style idli sambar adding freshly roasted and ground spices. To make my job easier, I started making Idli sambar powder in bulk and use it to my need. Few months back, I watched Venkatesh Bhat’s hotel style idli sambar recipe in Samayal Samayal cookery show. It is a simplified & quick version of restaurant style idli sambar without any grinding job. As I had already tried Kerala ulli sambar recipe (Vengaya sambar), I found this recipe very close to it. So I tried it confidently. As expected, it came out really well. I started making it regularly with my own modifications. This has become Raksha’s favorite idli sambar. It tastes good for all tiffin recipes like Idli, dosa, vada, Pongal and rice upma as well. For variations and to make it more healthy for your kids, you can add vegetables like potato, carrot & use few pieces of pumpkin instead of jaggery to give a natural sweetness in sambar. This sambar tastes mildly tangy and spicy which makes it drinkable. So you can dunk your idlis in this sambar and enjoy eating it ! If you like the taste of this sambar, you can use this sambar recipe for making mini idli sambar and sambar vadai. Try this easy version of idli sambar and prepare a quick side dish for idli, dosa during busy morning hours. Ok, lets see how to make hotel style idli sambar in an easy way !
Check out my other Idli Sambar varieties too !
restaurant style idli sambar

Hotel Style Idli sambar Recipe

Hotel Style Idli sambar Recipe Hotel style idli sambar recipe - Quick version
Cuisine: South Indian
Category: Side dish For Idli, dosa
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • Toor Dal - 1/4 cup
  • Moong dal - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Water - 2 cups
  • Big onion - 1 no (cubed) Or shallots/small onion - 10nos
  • Ripe tomato - 2 nos (Small sized, Do not chop it, use whole tomato)
  • Asafetida/Hing - a big pinch
  • Curry leaves - few
  • Grated jaggery - 1/2 tsp
  • Besan flour – 1 tsp
To temper
  • Cooking oil or ghee - 1 tbsp ( Use ghee for best taste)
  • Mustard seeds - 1 tsp
  • Methi seeds - 1/8 tsp( 5nos)
  • Cumin seeds - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Sambar powder - 1 tbsp
  • Red chilli powder – 1/2 tsp
  • Dhania powder – 1 tsp
Ghee  - 1 tsp & coriander leaves - to garnish

** Skip onion to make no onion, no garlic idli sambar
** Use 3 pumpkin cubes along with dal to get natural sweetness in sambar.
**Add mixed vegetables like carrot & potato with dal to make it more healthy.Use one tomato if its bigger in size or sour in taste .

  • Wash and take the toor dal, moong dal in a pressure cooker base. Add 2 cups of water and let it soak for few minutes till you chop onions. Chop the onion and add to the cooker. Add 2 small or one big whole tomato ( Do not chop the tomato because dal may not cook mushy), turmeric powder, curry leaves, hing and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well. Make sure dal is well cooked and mashed well.
Hotel style idli sambar recipe
  • Dilute besan flour in 1/4 cup of water and add to the cooked dal ( ** Adding besan flour helps to get a creamy texture to this sambar and blends well with dal).  Add jaggery. Mix well. In a kadai, heat ghee.  Keep the flame low. Splutter mustard seeds, methi seeds, urad dal, cumin seeds & sambar powder, red chilli powder and dhania powder. Saute for few seconds without burning sambar powder. Do not change its color. Add the mashed dal + besan flour mixture to the kadai. Boil the sambar for  few minutes by adding chopped coriander leaves and 1 tsp ghee. Check for taste, Add salt or red chilli powder if  needed for spicy taste. Boil for one more minute. Switch off the flame ,cover the sambar with a lid and give a standing time of one hour before serving. This sambar thickens when it cools down.So add 1/2 cup water to adjust its thickness and check for salt. Reheat it if you wish and then serve.
    Hotel style idli sambar recipe
  • Enjoy with hot idli, dosa & pongal. Drizzle a tsp of sesame oil or ghee if you like !

Try this easy version of hotel idli sambar at home and enjoy with piping hot idlis !
You will love it Love Struck
restaurant style sambar for idli

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August 3, 2016

Fine Vermicelli Masala Upma Recipe–Vermicelli Recipes

Vermicelli masala upma
Most of us make kheer/Payasam using fine vermicelli. Me too no exception. Recently I bought a big pack of fine vermicelli to make sheer korma during Ramadan festival. I had nearly 1/2 kg of fine vermicelli leftover in hand and I wanted to try some interesting and a different recipe with it. I asked our blogger friend Lubna Karim to suggest some fine vermicelli recipes. She shared Khara vermicelli masala upma recipe from her blog. I tried it for our breakfast and shared the picture in my Instagram and facebook pages too. After that, I have made this upma twice but I couldn’t make a post here. This morning I made it just for blogging sake. The list of ingredients may seem more. But its very easy to make and cooks faster than our regular vermicelli. So you can prepare this upma for breakfast or dinner in just 10 minutes. This dish is ideal for bachelors and working women. It tastes like semiya pulao and resembles Idiyappam(Rice noodles) with mild masala flavor. You can add mixed vegetables and make it more colorful and healthy. You can try this upma with thick vermicelli too. But water quantity varies.This upma stays soft for hours.So it can be packed for lunch box too. Kids would love it for sure. I liked it with coconut chutney as side dish whereas Sendhil & Raksha loved it with onion raita. Do try this masala upma with fine vermicelli and share your feedbackHappy. Soon I must try fine vermicelli kesari too.Also check out my Fine vermicelli Payasam Recipe.
NOTE : In Bangalore, you can find Fine vermicelli in Nilgiris, Jayanagar 4th block BDA complex Pooja materials shops, MK Ahmed stores.
Vermicelli upma with vegetables

Fine vermicelli Masala Upma Recipe

Fine vermicelli Masala Upma Recipe Vermicelli masala upma recipe - Easy and quick breakfast recipes
Cuisine: Indian
Category: Breakfast recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup - 250ml
  • Fine vermicelli - 2 cups
  • Water - 1 cup
To Temper & saute
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cinnamon - 1 small piece
  • Cloves - 2 nos
  • Fennel seeds - 1/2 tsp
  • Big onion - 2 nos ( medium sized)
  • Ginger-garlic paste - 1 tsp
  • Ripe tomato - 1 no
  • Green chilli -  1no
  • Mixed vegetables - 1/4 cup ( Carrot, peas, potato)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Salt - as needed
Ghee – 2 tsp
Coriander leaves – to garnish

  • I have tried this upma with & without vegetables.So the step by step pictures  slightly differs from the main picture.
  • Wash and slice the onion, chop the tomato, slit the chilli and finely chopped vegetables ( If adding).
Fine vermicelli upma
  • Heat a kadai with oil. Splutter mustard seeds, urad dal, Chana dal, Cinnamon, cloves and fennel seeds. Saute and add sliced onion, green chilli and ginger-garlic paste. Saute well till the raw smell of g&g paste goes off.
  • Now add the chopped tomato pieces,mixed vegetables ( If using). Saute until tomato turns mushy and veggies are half cooked
Fine vermicelli upma
  • Add turmeric powder, red chilli powder, required salt and mix well. Add  1 cup of water and cover the kadai. Let the vegetables cook for 2 minutes.
Fine vermicelli upma
  • Break the fine vermicelli strands into two.Add them to the boiling water and mix well. You may feel water quantity is less for vermicelli. Don’t worry. As soon as you mix the vermicelli with the water, it will absorb all the water and becomes soft.So keep mixing gently. If possible use a fork like ladle to avoid vermicelli turning mushy. Keep the flame minimum and cover the kadai. Let it cook for 2 minutes. If you feel the vermicelli looks too dry and not cooked properly, you can add 1/4 cup of water at this stage and mix well. ( Water quantity is the key to get perfectly cooked,fluffy upma. If you add more water, it will turn to vermicelli khichdi.So please use less water and add more only if needed) This vermicelli turns fluffy and separate when it cools down. Add 2 tsp of ghee and garnish with coriander leaves. Mix well and serve hot.
Fine vermicelli upma
Fine vermicelli upma
  • Enjoy with coconut chutney & onion raita !

Try this easy to cook, yummy fine vermicelli masala upma for breakfast/dinner. You will love it like meHappy.
Vermicelli masala upma
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August 27, 2015

Kerala Ulli Sambar Recipe - Kerala Sambar For Idli, Dosa & Rice

For every Onam sadya menu,I love to try varieties of Kerala style sambar.I have tried Mixed vegetable sambar and Arachuvitta sambar. This year, I prepared Kerala Ulli sambar/Onion(Shallot) sambar without coconut for the first time from Kothiyavunu. It was easy to make without coconut, grinding job and tasted yummy just like restaurant style sambar. It was a good side dish for idli,dosa & tiffin varieties like pongal,upma and it was also a good accompaniment for plain rice.We loved this sambar very much.The highlight of this recipe is that the spice powders are roasted and mixed with the sambar at the end.It gives a superb flavor to the sambar and tastes more like hotel ones.You can try this sambar for mini idli.It tastes awesome with ghee.Do try this easy sambar recipe for this Onam sadya and enjoy.Lets see the preparation of Kerala style ulli sambar .

Check out our Tamil nadu style Vengaya sambar recipe for rice.

Kerala Ulli Sambar Recipe

Kerala Ulli Sambar Recipe Kerala Ulli Sambar Recipe - How to make Shallot/Small Onion sambar for idli,dosa & rice
Cuisine: Kerala
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 200ml
  • Toor dal - 1/2 cup
  • Tamarind - Medium lemon size
  • Coconut oil – 1 tbsp ( for sauting)
  • Small onion/Shallots - 20 nos
  • Green chillies – 1-2 nos
  • Curry leaves - few
  • Tomato - 1 no
  • Red chilli powder - 1 tsp
  • Coriander powder - 2 tsp
  • Sambar powder – 1 tbsp
  • Salt & water - as needed
  • Jaggery – 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Hing/Asafetida - a pinch
  • Red chilli - 1 no
To garnish
  • Coriander leaves - as needed
  • Soak tamarind in war water and take the extract using 1 cup of water.Pressure cook toor dal adding enough water,turmeric powder & a pinch of hing.Mash well and set aside.
  • Heat oil in a kadai and saute the small onions,green chillies,curry leaves till onion turns transparent. Add the tomato pieces,salt & saute till mushy.

  • Add the tamarind extract,turmeric powder and boil well. Add jaggery.After the onions are cooked well,add the mashed dal.

  • Heat oil in a kadai and when its heated , splutter mustard seeds,cumin seeds,hing,sambar powder,red chilli powder & dhania powder.Mix well in medium flame and add everything to the sambar.Boil well for a minute.Add raw curry leaves.Switch off the flame and garnish with coriander leaves. Enjoy !

Visit my Onam Sadya recipes here

  • Make sure you don’t burn the masala powders while roasting.
  • Adding them at the end is the highlight of this ulli sambar.So do follow the same.
  • Add more chilli powder & sambar powder as per your taste.
  • You can also add big onions if you don’t have small onions in hand.But small onions gives the nice flavor.
Enjoy Kerala style Ulli sambar with by mixing with plain rice & ghee.It can also be had with Idli,dosa & pongal !

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