Udupi Sambar Recipe-Hotel Style-No Onion No Garlic Sambar

Last week I tried this Udupi hotel sambar recipe for idli and that too without onion,garlic brahmin version after years.I came across this recipe in “The Hindu” Food safari section.The recipes I have tried from that section is always a super hit in my home.The best example is my soft kulcha recipe.The taste & cooking method of this udipi sambar is very close to my Hotel idli sambar using freshly ground sambar powder.So Sendhil & myself liked it a lot and relished with idli,dosa.Try this recipe if you are looking for a no onion no garlic side dish for idli,dosa & pongal.You will love it !Lets see how to make this Karnataka Udupi's most popular sambar recipe with step by step pictures.

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Mini Idli Sambar - Ghee Sambar Idli Recipe - Hotel Style 14 Idli Sambar

Hello friends, Sorry I couldn’t post biryani recipes in my Sunday lunch series for the past two weeks. As l was having continuous trips to Salem, I couldn’t do it. I will come up with a yummy biryani this weekend for sure. Today’s post is a kids friendly breakfast recipe. Yes, it is hotel style mini idli sambar. It is popularly known as ghee sambar idli, 14 idly sambar in Tamil nadu. My friends here call it as Button idli sambar, Coin idli sambar etc etc by different names. This is my daughter’s favorite breakfast/dinner recipe. 

Generally I make idli sambar for dinner more than breakfast. I follow my hotel idli sambar recipe with some modifications for making mini idli sambar. Most of the people make this sambar in a simple way just by adding sambar powder and tamarind. But I always make it using freshly ground sambar masala and tomatoes (without tamarind and vegetables). 

My friend Shalini suggested me to use raw onions and coriander leaves along with ghee for topping which adds great taste to this recipe. You can drink/eat this sambar with raw onions as such even without mini idlis. This combination tastes soo good. Last year I conducted a small party at my home for Raksha’s birthday.

On that day, I made mini idli sambar, vermicelli pulao and curd rice along with corn cheese balls , chips,  ice cream and gulab jamun. This mini idli sambar was a super hit among my friends and kids. Everybody asked for second serving and the whole sambar bowl got emptied quickly. I was thinking to share this recipe in my blog for long time. But I couldn’t. At last I made it yesterday just for blogging sake. It came out really well. Sendhil liked it a lot. 

For parties, you can make it in bulk quantity easily if you have mini idli stand with 3 plates and you can serve them hot anytime by reheating the sambar. 

Friends, do try this kids favorite ghee sambar idli during this vacation and take the credits from your family members. Lets see how to make this mini idli sambar recipe in detail.

Mini idli sambar recipe

How to make  hotel style 14 idli sambar/ghee sambar idli recipe.

Cuisine: Indian

Category: Breakfast

Serves:  2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

For idli Idli dosa batter - 2 cups Rice flour -1.5 tsp( optional) Water & salt - add only if needed Oil - to grease Ghee - to serve For sambar Toor dal - 1/2 cup Turmeric powder - 1/8 tsp Hing/Asafetida – 2 pinches Cooking oil - few drops Ripe tomatoes - 3 nos ( Do not chop) To roast & grind Cooking oil - 1 tsp Dhania/Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chillies - 2 nos Methi seeds - 1/4 tsp Grated coconut - 2 tbsp ( 2 small finger size pieces) To saute in oil Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera/Cumin seeds - 1/2 tsp Hing - few pinches Small onions - 10 nos Curry leaves - few Sambar powder - 1/2 tsp Salt & water - as needed Jaggery – a small piece For topping Coriander leaves - for topping Finely chopped big onion - 1 no ( for topping) Ghee - few tsp to drizzle on top

HOW TO MAKE MINI IDLI SAMBAR - METHOD

Pressure cook toor dal adding turmeric powder, hing, whole ripe tomatoes( I don’t chop tomatoes because dal may not turn mushy) and a drop of cooking oil.  Cook for one whistle in very low flame adding 2 cups of water (If you wish, You can add drumstick and other vegetables in a bowl and cook separately inside the cooker). Remove the lid and mash the dal with tomatoes using a whisk. Peel and chop onions. Heat oil in a kadai and roast all the ingredients given under “to roast and grind” in medium flame till the dals turn golden. Make sure u don’t burn the dhania seeds. Lastly add the coconut , mix well and switch off the flame.  If using pieces of coconut, just add it at the beginning and roast it along with dals. Grind everything to a fine powder and set aside. Mix this powder with the cooked & mashed dal. In the same kadai, heat oil and temper mustard, jeera. Saute small onions, curry leaves. Add a cup of water, sambar powder, required salt, jaggery, turmeric powder, hing and cook the onions well. Add the cooked dal + ground masala powder mixture to the sambar and add 1/2 cup of water to adjust the consistency. Boil well for few minutes till you get a nice aroma. Switch off the flame and garnish with coriander leaves. Transfer the sambar to a vessel and add 2 tsp of ghee. Keep it closed and give a standing time of 30 minutes to 1 hour for all the taste to blend well. To make mini idlis, take 1 cup of idli batter and add 1 tsp of rice flour if you want to thicken the batter. Mix well . Grease the mini idli stand with oil and spoon the batter in each hole. Steam in idli pot for 10 minutes till they are done. Keep it in a hot box/ Casserole till serving. While serving, reheat the sambar. Take a small bowl and pour 2 ladleful of sambar. Put the idlis, add few tsp of ghee, finely chopped coriander leaves, onions and serve hot. Enjoy !

Note

I have not used vegetables here. If you wish to add some veggies, take the chopped carrot, drumstick, potato in a small bowl and pressure cook with dal by keeping the bowl inside the cooker. You can also saute the finely chopped tomatoes along with onions instead of pressure cooking with dal. Adding jaggery gives a nice sweet taste to sambar. U can replace the jaggery by adding few pumpkin pieces to add natural sweetness. If you want to make this sambar in a simple way without grinding masala, add 1 tsp of sambar powder and 1/2 tsp of red chilli powder while cooking onions.

Try this yummy mini idli sambar for your kids during this vacation and make them happy.

Technorati Tags: mini idli sambar recipe,mini idli sambar,ghee sambar idli,ghee sambar idly,14 idli sambar,14 idli sambar recipe,breakfast recipes,South Indian breakfast recipes tamil

Very good recipes Tags: mini idli sambar recipe, mini idli sambar, ghee sambar idli, ghee sambar idly, 14 idli sambar, 14 idli sambar recipe, breakfast recipes, South Indian breakfast recipes tamil

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KUMBAKONAM KADAPPA RECIPE/கும்பகோணம் கடப்பா-SIDE DISH FOR IDLI DOSA

Kumbakonam Kadappa as the title says, it is a very famous side dish recipe for idli, dosa in Kumbakonam, Thiruvarur & Thanjavur district, Tamil nadu. It tastes more like kurma but its consistency is between sambar and kurma. I have tasted this once in Sendhil’s uncle’s house in Kumbakonam.

Long back I tried two versions & posted here too. But this recipe is the authentic, restaurant style one from Chef, Master Ravi of  the famous “Vaasan cafe”, Thiruvarur, Kumbakonam. I took this recipe from Aval vikatan Magazine. Last month I prepared this when my in-laws were here. We all loved it & relished with idli. I have tried this many times after that.

The color of kadappa is usually white. In some hotels/restaurants, they make with or without tomato, carrot. Even the recipe given the book had carrot and tomato. So I tried two versions. Hope U can find the difference in color in pictures. Do try any based on your liking. I am sure you’ll love this mildly spiced, kurma like gravy for idli, dosa. Procedure seems a bit lengthy. But its worthy to try. Lets see how to make restaurant style kumbakonam kadappa recipe with step by step pictures.

Kadappa with tomato & carrot

Kumbakonam/Thanjavur kadappa recipe

Kumbakonam/Thanjavur kadappa recipe - Authentic recipe from a chef. A tasty side dish for idli,dosa!

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS
1 cup - 240ml

To pressure cook Yellow moong dal - 1/4 cup Potato - 1 no Water - as needed Oil - a drop To powder Cinnamon - 1 inch piece Fennel - 1/2 tsp Garlic cloves - 5 nos To saute Oil - 1 tsp Green chilli – 4- 5  Fried gram dal /Pottukadalai – 2 tsp To grind with above Grated coconut - 1/4 cup Khus-Khus/Poppy seeds - 1 tsp Soambu/Fennel seeds - 1 tsp Garlic cloves - 5 nos Ginger - 1 inch piece To temper & saute Oil - 2 tbsp Cloves - 2 nos Biryani leaf / bay leaf - 1 no Star anise - 1 no Small onion - 10 nos OR Big onion - 1  Garlic cloves - 10 nos Tomato – 1 no (optional) Curry leaves - few Carrot - 1 no (small,optional) Mint, coriander leaves - 2 tbsp Lemon juice - few drops

HOW TO MAKE KADAPPA - METHOD

Pressure cook moong dal adding required water & a drop of oil. Keep a whole potato inside it. Cook them for one whistle in low flame. Remove, peel the potato skin & cut into cubes. Mash the dal & set aside. In a kadai, heat a tsp of oil & saute the green chillies & fried gram dal. Take this in a mixie jar & add grated coconut, ginger, garlic cloves, poppy seeds & fennel seeds. Grind everything to a smooth paste adding required water. Set aside. Crush the cinnamon, fennel & garlic cloves & set aside. In the same kadai, heat 2 tbsp of oil. Saute cloves,star anise,cardamom and biryani leaf. Now add the crushed cinnamon powder. Then add onions, garlic cloves & saute till transparent. Now add tomatoes & saute for a minute. No need to become mushy. Adding tomato & carrot is optional. Add sliced carrots, saute well. Add water to cook the carrots and cover cook for few minutes. After the carrots are cooked well, add the ground coconut paste and cooked moong dal. Boil for sometime. Check for salt. Add the potato cubes, allow the gravy to boil till thickens slightly.  Before removing, add the chopped coriander and mint leaves. Give one boil and switch off the flame. Add lemon juice and Serve with hot idlies !

I served it with Oats Barely idli !

Note

This gravy would thicken after it cools down.So make it slightly watery. Adding tomato & carrots are optional. I have not seen them in the kadappa I tasted in kumbakonam restaurants. But I added as it was mentioned in the recipe. To make it white, omit tomato & carrots. Add more green chillies if you want it more spicy.

Enjoy this Kumbakonam kadappa for idli,dosa with  Kumbakonam degree coffee !

Technorati Tags: Kumbakonam kadappa recipe,Thanjavur kadappa recipe,Thiruvarur kadappa recipe,Kadappa,Kadappa recipe,Side dish for idli,dosa

Very good recipes Tags: Side dishes, Gravies, Dal, South Indian gravies, Indian recipes

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Thakkali Sambar - Instant Tomato Sambar Without Coconut, dal For Idli

  

I learnt this instant tomato sambar recipe / Thakkali sambar for idli without dal and coconut from my mom. This is our family's all time favourite sambar. Its very simple to do and its made without cooked dal & coconut. Sambar onions, hing and coriander leaves are the star ingredients. This sambar should be served adding sesame oil / gingely oil. It gives a nice taste and flavour. So add gingely oil on top of sambar before you eat . I have used Bangalore tomatoes here. Please adjust the quantity of green chillies based on the Tamil nadu tomato you use. Try this easy, instant tomato sambar for idli, you’ll like it for sure. It tastes similar to tomato soup with sauteed onions ;)

If interested , check out  my

Tomato sambar with coconut for idli

Tomato brinjal sambar for idli

Spicy sambar for dosa  

Tomato sambar for Idli Without coconut, dal

Tomato sambar / thakkali sambar without coconut, dal for idli dosa.

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

Ripe Tomato – 5 nos Green chilli – 5 -7 nos (Use 7 for spicy sambar) Hing / Asafetida – 1/4 tsp Turmeric powder – A pinch Salt & water – as needed To temper Oil – 1.5 tbsp Mustard seeds – 1 tsp Urad dal – 1/2 tsp Sambar onion – 3/4 - 1 cup ( finely chopped ) Coriander leaves – a quarter bunch chopped for garnishing (must)

METHOD

Heat a tsp of oil in a pan and saute the slitted green chillies for a while till the skin shrinks. Cook the tomato and the green chilli with required water and let it cool. It should be well cooked ( Usually My mom pressure cooks it) Filter the cooked water and grind the tomato, green chillies to a smooth paste adding the cooked water after it cools down. Add salt , turmeric powder and 1/4 tsp of hing to the paste and set aside. Chop the onions finely. Heat 1.5 tbsp of oil in a kadai and season with mustard seeds and urad dal. Now add the chopped onions and saute till they are transparent. Add the cooked tomato water. Give a boil.. Finally add the ground paste and add the remaining water, salt.(This sambar should be slightly watery. ) Sprinkle few chopped coriander leaves and give a boil. Switch off the flame and garnish with the remaining coriander leaves. NB: Please don't try this sambar without coriander leaves. You wont get the exact flavour and taste. Also small onion gives a special flavour to this sambar. So we don't use big onions. Please don’t use curry leaves in this recipe. It will change the flavour of this sambar. Enjoy !

Tasty tomato sambar is ready to serve hot with idlis !! Top with sesame oil / Gingely oil.
It tastes divine !!!

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PAROTTA SALNA | VEGETABLE SALNA FOR PAROTTA

Salna is a spicy, delicious side dish served with parotta in roadside hotels of Tamil nadu (Kai endhi bhavan). It is very popular in Madurai. Empty Salna recipe is nothing but a plain, watery, tomato based spicy gravy packed with awesome flavour. But today I made vegetable salna recipe for parotta. Whenever I think about parotta, the side dish that immediately strikes my mind is Salna. This road side hotel gravy is my favorite more than vegetable kurma that is served in restaurants. Nothing can beat this combo.

Before marriage, my dad used to buy parotta salna almost twice in a month. We used to buy the parotta just for salna which tastes good for dosa, idli and chapathi as well. So we buy less parotta and ask for more salna ;). My mom makes idli /dosa additionally and we relish the salna with it. Even nowadays when I visit my mom’s place , my lovable dad never forgets to buy this for me.

Last week I bought frozen parotta for the first time just to prepare this salna. When I searched for the recipe, I got so many. Finally I made my own by combining all the recipes based on the salna I tasted. Usually in vegetarian salna , you can’t find any vegetables except onions, skin of tomato and a layer of oil floating on top and may be some pieces of cauliflower. I have also shared a plain tomato salna. But I added some vegetables just to make it healthy. We loved its taste. Its taste will surely remind road side hotels salna to you.

 

Lets see how to make parotta salna at home. Give a try and let me know how it turned out for you.  Hope you will love it like me ;).  If you have salna and parotta leftover in hand, you can make delicious kothu parotta too.

Do check out my Saravana bhavan style Parotta Kurma, Parotta recipe with less oil, Kothu parotta recipe, Tomato kurma and chilli parotta.

Vegetable Salna Recipe / Hotel style Veg salna for Parotta

Vegetable Salna Recipe / Hotel style Veg salna for Parotta and biryani

 

Cuisine: Indian

Category: Side dish 

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

For gravy Mixed Vegetables ( carrot , beans , peas and potato, cauliflower) – 1/2 cup ( I add 1 cup) Ginger – Garlic paste – 1/2 tsp Big onion –1 no (finely chopped) Tomato - 1 no (-do-) Mint leaves – a few Cooking oil - 2 tbsp Bay leaf – 1 (optional) Black stone flower – 1 (optional) Salt & water - as needed To grind: Cooking oil – 1 tbsp Tomato – 2 nos Red chilli powder – 1.5 tsp (use 3/4 tsp for less spice) Coriander powder – 2 tsp Jeera powder – 1/4 tsp Garam masala powder OR Chicken masala powder - 1/2 tsp Turmeric powder – 1/4 tsp Cinnamon – 1 small stick Cloves – 2-3 nos Elachi / cardamom – 1 seed Fennel seeds /soambu – 1/2 tsp Grated coconut – 3 tbsp Khus khus / Poppy seeds – 1/2 tsp Cashew nuts – 3 nos Salt & water – as needed

HOW TO MAKE VEGETABLE SALNA

1. Wash and Cut all the vegetables of small size uniformly.
2. In a kadai, heat oil and add the spices, ginger, garlic, onion, tomato and spice powders.
3. Mix well till tomato mushes. Then add the grated coconut, cashews, poppy seeds. Mix well and switch off the flame. After it cools down, add little water and grind to a smooth paste.
4. In a cooker base, add oil, bay leaf, black stone flower and Ginger garlic paste, onions, mint leaves and sauté till raw smell emanates. Now add the chopped tomato pieces and saute well till it turns mushy.
5. Now add the ground masala paste,required salt  and all the vegetables. Add enough water and pressure cook for one whistle.
6. When you open the cooker, you’ll see a layer of oil floating on top and you get a nice aroma. If you feel the water is more, allow it to boil for sometime by simmering the flame which makes the oil separate more. Remove and garnish with coriander leaves.
7. Serve hot with Parotta, dosa, idli and biryani. Enjoy !

NOTE

If you want the salna to be watery, add little more water after opening the cooker and allow to boil. U can also add coconut milk at the end instead of grinding coconut . For variations, try adding all the masala while sauting instead of grinding part. Adjust the amount of chilli powder according to your taste. You can even add it at the end and boil for sometime if required.

 

Technorati Tags: Parotta salna,salna recipevegetable salnasalna,parota salna,how to make salna for parota,salna for parotta,salna for parota,vegetable salna,vegetarian salna,parota

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Hotel Idli Sambar Recipe | Tamil nadu Tiffin Sambar - Side Dish For Idli Dosa Pongal

I think most of you would have tried varieties of Tamil nadu hotel style idli sambar recipes at home. Even I too posted an idli sambar with toor dal long time back which learnt from my MIL. It tastes similar to the hotel ones. But I should say this is the exact recipe for restaurant style sambar. I got this recipe from Aval vikatan’s supplementary.

Yesterday I tried this for my guests. My guests liked it so much, I was showered with compliments and they were asking for the recipe. Thanks to Mrs. Revathy shanmugam for this yummy hotel kind of recipe. It tastes mildly tangy with more of dal, less spicy and you can even drink this sambar.

 

You can use this as basic Tiffin sambar recipe for making sambar vada,Mini idli sambar etc. It’s a great side dish for Idli, dosa recipes. My friend Jayarani gave me a tip recently. She told me to add pumpkin instead of jaggery and she also suggested me to use drumstick.

 Yes, as she told adding pumpkin gave a mild sweetness and drumstick gave a nice flavour. I have updated the recipe adding them. Do try this, I am sure you’ll get the exact taste as in most of the restaurants. It goes well with idli , dosa , Venpongal and vada. 

Check out this recipe for another version of hotel sambar if interested.

Check out my MINI IDLI SAMBAR RECIPE too.

Hotel Idli Sambar Recipe

Hotel Idli Sambar Recipe - Restaurant style Tiffin Sambar Recipe

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Toor dal OR Moong dal – 1/3 cup Turmeric powder - 1/2 tsp Cooking Oil – A drop Pumpkin – 4-6 pieces ( cube sized) Drumstick – 1 no ( Chop into small pieces) Vegetables ( Carrot & potato) – If needed. Tamarind – 2 seeds (approx. small gooseberry size) To roast and grind Cooking Oil - 1 tsp Dhania / Coriander seeds – 1 tbsp Chana dal – 2 tbsp Red chillies – 6 nos Methi seeds – 1/2 tsp To temper & saute Mustard seeds – 1 tsp Urad dal –1tsp Jeera / cumin seeds – 1/2 tsp Red chillies – 2 nos (pinched) Curry leaves – a few Asafetida/Hing – few pinches Small onion - a cup Tomato – 1- 2 nos Sambar powder – 1/2 tsp Coriander leaves – to garnish Jaggery – 1 tsp ( Add if you don’t use pumpkin) Ghee – 1 tbsp

HOW TO MAKE HOTEL IDLI SAMBAR - METHOD

Soak tamarind in warm water for 20 minutes and take the extract. Set aside. Peel the onions and chop the tomatoes. Pressure cook the dals with turmeric powder, pumpkin pieces and a drop of oil. Mash and set aside. Cook drumstick and other vegetables separately and set aside In a kadai roast all the above said ingredients and make it a fine powder.   In the same kadai , add oil and temper all the items in the same order. Now add the sambar onions and saute till transparent. Then add the tomatoes ( crush it with your hands before adding , this makes the sauting process faster ) and required salt. Saute till tomatoes turn mushy and juicy. Add the tamarind extract , raw pinched curry leaves , hing, sambar powder and turmeric powder. Allow to boil till the onions get cooked. Now add the mashed dal,cooked vegetables ( if using) and the ground powder. Mix well so that there are no lumps. Boil for few minutes. It will thicken. Add more water if necessary. Switch off the flame add garnish with coriander leaves. Last but not the least, don’t forget to add a tbsp of ghee & Cover it with a lid until you serve..  Enjoy with idli, dosa and pongal!

Note

U can use the combination of moong dal and toor dal in equal quantities and make this sambar. Adding pumpkin gives a sweetness to the sambar. So no need to add jaggery or sugar. If you don’t add pumpkin use either jaggery or sugar while sambar boils. Make this sambar atleast 3-4 hours before serving because all the tastes blends well. U can reheat it while serving. For variations, you can add a tbsp of grated coconut while roasting the powder ingredients and powder them. Tastes great the next day with full aroma !!

ENJOY THIS SAMBAR WITH SOFT IDLIES.CRISPY DOSA & VEN PONGAL !!

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Tomato Sambar Recipe For Dosa - Thakkali Sambar Without Dal

I always look for varieties of sambar/chutneys/kurma recipes for idli, dosa. Most of the Tamil people make idli/dosa at least 3-4 times in a week. Me too not an exception. Every time I used to hit my head for making side dish as I don’t like to repeat the same. So whenever I meet my friends or neighbors, I ask them about the side dish they make for idli/dosa/chapathi and try them in my kitchen. 

Last week my school friend Swarna called me and we talked more than one hour discussing our past, present etc:) I asked her about her idli sambar recipes. She told me this easy tomato sambar recipe without dal ( Thakkali sambar in Tamil) for idli,dosa. I love to try varieties of tomato recipes. So I got tempted and prepared it as a side dish for dosa. 

Basically Sendhil loves to have juicy sambar recipes more than chutney varieties for dosa. So he loved it very much.  This sambar has a mild masala flavor. It tastes well with chapathi too if you make it little thick like kurma by adding more coconut. Its a very simple and delicious recipe. Lets see how to make this yummy thakkali sambar for idli,dosa ( Tomato onion sambar) !

If interested , check out  my other tomato sambar recipes

Tomato sambar with coconut for idli

Tomato brinjal sambar for idli

Spicy sambar for dosa

Tomato sambar without dal, coconut and spices

Thakkali kuzhambu for rice

Tomato sambar/Thakkali sambar for idli,dosa

Tomato sambar/Thakkali sambar for idli, dosa - Tastes like kurma

Cuisine: South Indian

Category: Sambar recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Ripe Tomato – 2 nos (chopped ) Big onion – 1 no (finely chopped) Salt & water – as needed Coriander leaves – to garnish To grind: Grated Coconut – 2 tbsp Ginger - 1/2 inch size Garlic cloves - 2 Green chilli – 2-3 nos (I used 2) Fennel seeds/Soambu/Perunjeeragam – 1/2 tsp To season: Cooking oil - 1 tbsp Mustard seeds – 1/2 tsp Curry leaves – few

METHOD

Chop and cook the tomatoes adding enough water. Grind all the items given under “to grind “ along with cooked tomatoes adding required water. Make it a paste. Set aside. Now heat the kadai with a tbsp of oil and season all the items given above. Add the chopped onions and saute till transparent. Add 1/2 cup of water and cook the onions till soft. Now add the ground tomato masala to it and boil till raw smell leaves it. May take 5 mins.Add water if you make it for idly/dosa. If  you make it for chapathi, add less water and make the gravy thick. Finally garnish with coriander leaves and serve!! Enjoy !

Note

Adjust the quantity of chilli as per your taste buds. Here I have not used whole spices like cinnamon, cloves etc. So this sambar tastes mildly spiced with ginger & fennel seeds flavor. If you wish, you can saute the whole spices along with onion for more masala flavor.  Garnish this sambar with coriander leaves if you have in hand.

Enjoy this yummy sambar with hot hot idli & dosa by drizzling a tsp of gingely oil !!

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Very good recipes Tags: tomato sambar recipe, thakkali sambar, tomato sambar for idli, tomato sambar for dosa, tomato sambar without dal, thakkali sambar without dal, tomato onion sambar recipe, tomato recipes, thakkali recipes, sambar without dal, idli sambar recipes, idli sambar without dal, tomato sambar with coconut

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Tomato Brinjal Sambar Recipe-Side Dish For Idli Dosa

I learnt this sambar recipe from my sister’s MIL.When we visited her house,she made this sambar for idli.It tasted excellent.We loved it very much.The combination of brinjal/Kathirikai and tomato/Thakkali was awesome.Sendhil hates brinjal but still he never complains if I make this sambar for idli.Nowadays I prepare this sambar for idli, dosa regularly.It’s a very easy side dish recipe to make in busy mornings as it has no dal.Lets see how to prepare this simple and yummy tomato brinjal sambar for breakfast/dinner!

Tomato brinjal sambar recipe

Tomato brinjal sambar recipe - Side dish for idli,dosa

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

To pressure cook Brinjal - 2 nos Ripe tomato - 3 nos   Red chilli - 4-5 nos ( add more for spicy sambar) Salt & water - as needed To saute Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Chana dal - 1 tsp Small onions or big onions - 15nos/1 no Hing/Asafetida - A big pinch Curry leaves - few Coriander leaves - to garnish

METHOD

Wash and chop the brinjals.Keep it immersed in water.Wash and chop the tomatoes,small onions and set aside. In a pressure cooker,take the chopped brinjals,tomatoes and red chillies. Add the required salt and water.Cook in high flame for 3 whistles.Open the cooker when the after the steam is released. Mash it well using a ladle/whisk OR grind the mixture to a smooth paste.Set aside. Heat oil in a kadai.Splutter mustard seeds,urad dal,chana dal,hing and curry leaves.Saute the onions till transparent.Then add the mashed brinjal,tomato paste along with some water.Mix well and check for salt and spice levels.Add more red chilli powder if u want spicy taste. Allow the sambar to boil for sometime.It will thicken slightly.Lastly add the coriander leaves.Give a boil and switch off the flame.Serve hot with idli,dosa drizzled with a tsp of sesame oil/Gingely oil.Tastes yumm ! NB:If you love brinjals,you can add equal quantity of brinjal and tomato.I added less brinjals and more tomatoes as per my family’s taste.

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Very Good Recipes Tags: Tomato brinjal sambar, side dish for idli, dosa, Thakkali sambar, kathirikai sambar for idli, brinjal sambar for idli, brinjal recipes, tomato recipes, sambar without dal

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