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Showing posts with label BACHELOR'S COOKING. Show all posts
Showing posts with label BACHELOR'S COOKING. Show all posts

October 31, 2017

How To Make Chole For Bhature & Puri – Chole Recipe Video

Chole Recipe/ Chole ki sabji also known as Black chana masala is the perfect side dish for Bhature/ bhatura and puri. Chole bhatura is the one of the popular breakfast & lunch combo in North India. Its originated from Punjab. Authentic Punjabi chole recipe calls for using fresh Chole masala powder. Today I have shared an easy chole recipe I got from a cookbook by Nita Mehta.
Chole bhatura
In this recipe, I have used store bought chana masala powder. It came out really well and tasty. We enjoyed it with bhature for our weekend lunch. To make black colored chole, we need to add tea bags or dried amla powder while cooking kabuli chana. Also we have to use Anardhana powder ( Pomegranate seeds powder) , dhania powder, chole masala powder and roasted cumin powder in the masala. I was able to achieve its color to some extent as I used less tea powder. This is one of the easy chole recipe as it has no grinding works. If you are looking for chole recipe with homemade chole masala powder, please check my Punjabi lunch menu post in which I had shared an authentic chole recipe. Soon I will try to make a separate post. I will share the bhatura recipe in this week. Now lets see how to make Chole recipe for Bhatura with step by step pictures and video !



Chole recipe

Chole Recipe / How to make Chole for Bhatura


Chole Recipe / How to make Chole for Bhatura

Chole recipe - How to make chole for bhatura and puri.


Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 10 hours
Cook time: 20 Minutes
Total time: 10H20 Minutes


INGREDIENTS

To pressure cook (1 cup - 250ml)
  • Kabuli chana/ White chana - 1 cup
  • Baking soda - 1/4 tsp
  • Tea powder - 2 tsp ( tie in a cloth ) OR 2 teabags
  • Cinnamom - 2 inch
  • Cardamom - 2 nos ( Use black cardamom if you have)
  • Cloves - 2 nos ( Optional)
  • Water - 2.5 to 3 cups
To Saute & Cook
  • Cooking oil - 4 tbsp
  • Big onion - 2 no ( finely chopped)
  • Ripe tomato - 5 nos ( Medium sized, finely chopped)
  • Green chilli - 2 nos ( finely chopped)
  • Ginger - 2 inch piece (Finely chopped or julienned)
  • Anardhana powder/ Dried Pomegranate seeds powder – 1.5 tsp
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Chana masala powder - 2 tsp ( I used MDH brand)
  • Sugar - 1/4 tsp (Optional)
  • Salt - as needed

HOW TO MAKE CHOLE RECIPE


  1. Wash and soak Chana overnight or 10 hours in required water.
  2. Pressure cook Chana adding tea bags, whole spices and baking soda.
  3. Cook for 2 whistles in low flame. Remove the tea bag after its cooked.
  4. Heat oil in a kadai. Saute onion adding anardhana till brown. Add tomato,chilli & ginger.
  5. Saute till mushy. Add spice powders, cook till oil separates.
  6. Lastly add cooked chana with water, simmer gravy for 10 minutes. Serve with bhatura !

METHOD - STEP BY STEP PICTURES

  • Wash and soak kabuli chana (white chana) for 10 hours or overnight. Chana becomes more than doubled in quantity after its soaked. I got around 2.5 cups. Drain the soaked water. In a pressure cooker base, take soaked chana, baking soda, 2 tea bags or 2 tsp tea powder tied in a thin cotton cloth, cinnamon, cloves and cardamom. Add 2.5 to 3 cups of water. Pressure cook in very low flame for 2 to 3 whistles.
    chole recipe
  • Chana cooks soft and becomes black in color. Remove and squeeze the tea bag slightly. Discard it. Keep the cooker aside.
    chole recipe
  • Heat oil in a kadai. Saute onions till transparent. Add anardhana powder and saute till onions turn brown in color without burning. 
    chole recipe
  • Now add finely chopped tomato, ginger and green chilli. Add required salt and saute till tomato becomes mushy
  • Then add red chilli powder, dhania powder, garam masala powder, sugar and cumin powder. Saute till onion separates from the gravy. It takes 5 to 7 minutes.
    chole recipe
  • Add the cooked chana along with black water and whole spices added in the cooker. Mix well and add chana masala powder/chole masala powder. Mix well and check for taste. Add more salt & spice powders if needed.
    chole recipe
  • Boil the gravy for 10 minutes in medium flame till it comes to desired consistency. I made it thick. You can make it slightly watery if you like. Switch off the flame and serve hot with bhatura or puri.
    chole recipe
    Enjoy !

Note

  • Addition of tea bags is essential to get black colored chana after cooking. So do not skip it.
  • Adding Anardhana powder is for flavor and to get dark colored chole masala.
  • You can also use store bought chole masala powder instead of chana masala powder.
  • Adjust the quantity of spice powders as per your taste.

Try this easy, yummy Chole masala recipe at home. Enjoy with bhatura !

How to make chole for bhatura

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October 17, 2017

Cornflakes Mixture Without Oil – Kellogg's Corn Flakes Mixture / Chivda

Cornflakes mixture using Kellogg’s corn flakes. It is made without deep frying in oil. Recently my daughter Raksha tasted this cornflakes chivda in her friend’s house. She told me to try it for Diwali. I asked her friend’s mom for the recipe and tried it today. Its a very easy, quick and healthy snack as it has very less oil. Kids & adults would love this for sure.Its quiet additive !
Kellogg's cornflakes mixture
Many of us buy corn flakes cereals (Kelloggs or Kwality brand) for breakfast. If you have it in hand, you can make this corn flakes mixture in the next 10 minutes. You can pack this for your kids snack box or for their teatime after coming back from school. It can be stored for 2 to 3 days without losing its crispness. Friends, diwali is incomplete without mixture recipe. If you have not done any mixture recipe, you can try it now. Try this easy, low calorie Kellog’s corn flakes mixture at home and surprise your family.Check out the video recipe below.

Cornflakes mixture recipe without oil

Cornflakes mixture


Cornflakes mixture Low calorie cornflakes mixture recipe using Kellogg's Cornflakes with less oil!
Cuisine: Indian
Category: Snacks
Serves: 4.5 cups
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

  • Kellogg's corn flakes - 2 cups (Original, plain flavor)
  • Roasted peanuts – 2 tbsp
  • Curry leaves - few
  • Cashew nuts - 2 tbsp (broken, optional)

To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1 /2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli powder - 1 tsp ( add 1.5 tsp for more spiciness)
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Chat masala – 1/4 tsp(optional)
  • Sugar – 1/4 tsp
  • Dry grapes/Raisins – 1 tbsp (optional, add if your kids like it)
METHOD

  • In a kadai, heat oil and splutter mustard seeds, urad dal and cumin seeds. Add roasted peanuts, curry leaves and mix well.
corn flakes mixture step1
  • Lower the flame completely and add turmeric powder, red chilli powder, salt and sugar. Mix well.
Corn flakes mixture
  • Lastly add the cornflakes and mix well in low flame till its coated with chilli ppowder. Check for taste and add 1/2 tsp more chilli powder at this stage, mix well and switch off the flame.
corn flakes mixture step2
  • Store in a box after the mixture cools down. Stays crispy and good for 2-3 days when stored in an air tight box.

    Note
    • Do not use raw corn flakes for this recipe. You should deep fry it or microwave before making mixture.
    • I used Kellogg’s brand corn flakes cereals,original flavor. 
    • Adjust the quantity of chilli powder as per taste. But keep the flame low while adding chilli powder else it will burn.
    • For variations, you can add raisins and cashews. Saute raisins till it bulges. I din’t use as my daughter doesn’t like it.
    • You can also add little chaat masala for more flavor.
    Try this easy, yummy, low calorie corn flakes mixture for this Diwali & kids lunch box. !
    Kellogg's corn flakes mixture
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    September 28, 2017

    Milagu Jeeraga Sadam – Pepper Cumin Rice Recipe

    Pepper cumin rice
    Pepper cumin rice / Milagu jeeraga sadam in Tamil is one of the yummy, South Indian rice recipes we make as prasadam for Navratri, Saraswathi pooja, Purattasi sani thaligai, aadi 18 etc. Yesterday I made this rice for navaratri afternoon neivedyam learning from my MIL. My MIL make this rice at least once in a week as pepper is a healthy Indian spice that helps to purify blood, improves appetite and digestion. Sendhil loves this rice variety a lot. So we make this pepper rice for his lunch box and  one day travel as well.

    Sometimes we used to combine Saraswathi pooja, Purattasi sani thaligai festivals and make 5 rice varieties, chana sundal and thullu maavu(rice flour mixed with jaggery) for Saraswathi pooja neivedyam. We make this milagu jeeraga sadam as one of the 5 rice varieties. As its so easy to make, I thought it would be useful for you all. I have already shared a video on how to make 5 rice varieties. You can replace sesame seeds rice/ ellu sadam with milagu jeeraga sadam and offer to God for tomorrow Saraswathi pooja festival. Lets see how to make this easy milagu sadam /pepper rice with step by step pictures !
    Milagu jeeraga sadam

    Milagu Jeeraga Sadam - Pepper Cumin Rice

    Pepper cumin rice recipe

    How to Pepper cumin rice

    South Indian
    Main course
    2

    Ingredients (1 cup - 250ml)

    • Cooked rice - 1 cup
    • Ghee - 1 tsp (to roast)
    • Pepper corns - 1 tbsp
    • Cumin seeds/Jeera - 1/2 tbsp
    • Salt - as needed
    • Ghee - to mix with rice

    How to make the recipe

    1. Heat ghee in a kadai.Roast pepper & cumin seeds till it starts to crackle.
    2. Remove and grind to powder adding salt.
    3. Mix this powder with cooked rice.
    4. Enjoy !

    Pepper cumin rice - Step by step photos

    • Heat ghee in a kadai and roast pepper & cumin seeds in medium flame till cumin seeds starts to splutter.
      Pepper cumin rice/ Milagu jeeraga sadam
    • Remove in a plate and let it cool down. Grind to a slightly coarse powder adding salt.
    • Take the required cooked rice. Add 2 tsp of ghee, ground powder, mix well and check for taste.
      Pepper cumin rice/ Milagu jeeraga sadam
    • Add more salt & powder if required. Serve !
      Pepper cumin rice/ Milagu jeeraga sadam
    • If you wish, you can temper mustard seeds, curry leaves in ghee and add to rice.

    Notes

    • Pepper alone gives spiciness to the rice. So you can add more pepper if you want spicy taste.
    • Do not add more cumin seeds. Its flavor will dominate.
    • Adding ghee helps to enhance the flavor and taste. If you don't want to add ghee, you can add sesame oil.

    Try this easy and flavorful pepper cumin rice and enjoy !
    Milagu sadam
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    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
    3-4

    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

    Notes

    • 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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    September 14, 2017

    Parangikai Puli Kuzhambu – Pumpkin Vatha Kuzhambu Recipe

    Parangikai puli kulambu/ Manjal poosanikai kuzhambu/ Yellow Pumpkin Vatha kuzhambu is a yummy South Indian kuzhambu recipe I learnt from my MIL. Whenever my MIL visits my place, I try to learn some new & traditional dish from her. When we were discussing about yellow pumpkin recipes, she suggested me to make this vatha kuzhambu adding pumpkin(Parangikai/Manjal poosanikai in Tamil). She also told me as easy method of doing this kulambu directly in a pressure cooker. I found it interesting and tried it for our lunch on the same day.
    Parangikai vatha kuzhambu
    I prepared this gravy along with mixed vegetable kootu as side dish. It was a nice combination. Everybody loved its taste. As we are doing in a pressure cooker directly, time taken to cook this gravy is just 15 minutes. So bachelors and working women can  The taste of pumpkin gives a natural sweetness to the gravy. So we don’t have to add jaggery to this puli kuzhambu unlike other vatha kuzhambu recipes. You can make this gravy thick or thin as you wish. It tastes good either ways. Adding Homemade sambar powder or Vatha kuzhambu powder gives the best taste. I don’t think you can make this puli kuzhambu with white pumpkin because it absorbs all the tanginess of the gravy. So friends, do try this yummy, easy, no grind parangikai puli kuzhambu and share your feedback with me. Lets see how to make Parangikai puli kuzhambu/Pumpkin vatha kuzhambu with step by step pictures.

    Do check out my 40+ South Indian Kuzhambu recipes , Pumpkin gravy/Parangikai chutney for rice, Pumpkin sambar.

    Parangikai puli kulambu


    Parangikai Puli Kuzhambu Recipe

    Parangikai Puli Kuzhambu Recipe

    How to make Parangikai Puli Kuzhambu Recipe

    South Indian
    Main Course
    3-4

    Ingredients (1 cup - 250ml)

    • Yellow pumpkin/Parangikai- 12 cubes
    • Small onion or Big onion - 12 nos/1 no
    • Garlic cloves - 12 nos
    • Tamarind - Big gooseberry size
    • Sambar powder - 1.5 tbsp
    • Turmeric powder - 1/4 tsp
    • Curry leaves - Few(Finely chopped)
    • Cooking oil or Sesame oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Toor dal - 1.5 tsp
    • Cumin seeds - 1/2 tsp
    • Methi seeds - 1/8 tsp
    • Salt - as needed
    • Water - as needed

    How to make the recipe

    1. Wash and chop pumpkin into big cubes.
    2. Heat oil in a cooker base.
    3. Temper mustard, dals.Saute the onion,garlic,curry leaves adding salt.
    4. Add tamarind extract, spice powders and pumpkin cubes.
    5. Pressure cook for 2 whistles in low flame.
    6. Remove and boil if needed.Serve hot with rice.

    Parangikai Puli Kuzhambu - Step by step photos

    • Wash and chop pumpkin into big cubes as shown the picture below.Finely chop 2 small onions or quarter big onion and 2 garlic cloves, curry leaves and set aside.
    • Heat oil in a cooker base.Splutter mustard seeds, methi seeds,urad dal, toor dal, cumin seeds, finely chopped onion, garlic and curry leaves. After it turns golden, add the remaining onion and whole garlic cloves. Saute till onion becomes transparent.
      Tomato rava upma recipe
    • Add 1 cup of tamarind extract, turmeric powder, sambar powder and salt.Then add pumpkin cubes.
      Parangikai puli kuzhambu
    • Pressure cook for 2 whistles in low flame. Remove after the steam is released. Boil the gravy if thin and watery else mix well and serve with rice.
      Parangikai puli kuzhambu

    Notes

    • Adjust the quantity of sambar powder as per the tanginess of tamarind.
    • For variations, you can add 1tbsp red chilli powder and 1tbsp coriander powder instead of sambar powder.
    • No need to use jaggery
    • As we are cooking directly in a pressure cooker, we don't need to add more water.
    • Chop pumpkin into big cubes else it will get mashed in the gravy.
    I served Parangikai puli kulambu with mixed veg kootu and koozh vadam !

    Pumpkin vatha kuzhambu
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    September 12, 2017

    Tomato Rava Upma – Rava Upma Recipe With Tomato–How To Make Tomato Upma

    Tomato rava upma recipe / Rava upma with tomato with step by step pictures - Tomato rava upma is an yummy, instant, South Indian breakfast recipe with a nice variation from our regular rava upma. Usually I add tomato and vegetables only for rava kichadi but this morning I prepared rava upma with tomato just for a change. Basically I am a big fan of tomato based recipes. Even though I don’t like rava upma, I loved this tomato rava upma a lot. It tastes tangy and spicy as well just like rava kichadi. If you wish you can add green peas in this upma to make it look colorful.
    Tomato rava upma
    I had some leftover upma for my dinner too. It was good and stayed soft. So you can pack it for lunch box as well. Friends, If you are bored of making rava upma, do try this tomato upma for your breakfast or dinner. It tastes good with coconut chutney as side dish. Try and let me know your feedback . My School moms friends make Karnataka style tomato rava bath. I will ask them and share that recipe later. Now lets see how to make this Tamil nadu style tomato upma recipe with step by step photos.

    Do check out my Basic Rava Upma, Rava kichadi, Masala Rava Kichadi, rava upma mix, rava pongal, Karnataka Khara bath recipes too !

    Tomato upma recipe


    Tomato rava upma - Tomato upma recipe

    Tomato rava upma

    How to make Tomato rava upma recipe

    South Indian
    Main Course
    2-3

    Ingredients (1 cup - 250ml)

    • Coarse rava/Sooji/Semolina - 1 cup
    • Cooking oil - 3 tbsp
    • Mustard seeds - 1 tsp
    • Urad dal - 1/2 tbsp
    • Chana dal - 1 tbsp
    • Ginger - 1/2 inch piece (Finely chopped)
    • Green chilli - 2 nos(Slit)
    • Big onion - 1 no (Finely chopped)
    • Curry leaves - Few
    • Ripe tomato - 2 nos(Finely chopped)
    • Sambar powder or Red chilli powder - 1 tsp
    • Turmeric powder - 1/8 tsp
    • Salt - as needed
    • Water - 2.5 cups
    • Coconut oil or ghee - 1 tbsp (to add at the end)
    • Coriander leaves - 1.5 tbsp(to garnish)
    • Grated coconut - 2 tbsp (to garnish, optional)

    How to make the recipe

    1. Wash and chop tomato, onion into small pieces.
    2. Roast rava till nice aroma arises.
    3. Heat oil, Temper mustard, dals.Saute the vegetables adding salt.
    4. After tomato becomes mushy, add spice powders.
    5. Mix well and add water. After water comes to boil, add rava.
    6. Mix well, cover cook for 5 minutes.
    7. Add coconut oil / ghee.Garnish with coriander leaves and serve with coconut chutney.

    Tomato Rava Upma Recipe - Step by step photos

    • Wash and chop the tomato, onion, chilli.Set aside.Dry roast rava for 7 minutes in medium flame without burning it.Keep in a plate.
    • Heat oil in a kadai.Splutter mustard seeds, urad dal, chana dal and curry leaves. After it turns golden, add finely chopped onion and slit green chilli.
      Tomato rava upma recipe
    • After onion becomes transparent, add finely chopped tomato.Saute till tomato becomes mushy. Add salt to cook tomato quickly.
      Tomato rava upma recipe
    • Add red chilli powder or sambar powder and turmeric powder. Mix well till raw smell goes off.Add water and let it roll boil.
       Tomato rava upma recipe
    • Lower the flame completely.Add the roasted rava in a sprinkled way using one hand while stirring constantly with other hand. It helps to avoid lumps.Once all the rava is added, it absorbs the water and becomes thick. Cover it with a lid and cook for 5 minutes in low flame.Mix once in the middle.
      Tomato rava upma recipe
    • Switch off the flame after rava is cooked soft. Add coconut oil or ghee. Garnish with coriander leaves.Mix well and serve hot with coconut chutney!
      Tomato rava upma recipe

    Notes

    • Adjust the quantity of chillies as per your taste.
    • For variations, you can add 1/2 tsp garam masala powder for masala flavor.
    • Remember to add rava in a sprinkled way to avoid lumps.
    • No need to add more water. Adding more water makes it  like kichadi.
    • You can use wheat rava instead of semolina and make the same. But add 3 cups of water.
    • Color of this upma varies as per the chilli powder you use. Use Kashmiri chilli powder for bright red color.
    Tomato rava upma tastes the best with coconut chutney. Do give a try !

    Tomato rava upma recipe
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    September 2, 2017

    Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar in Pressure Cooker

    Kerala sambar recipe without coconut
    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.

    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. 
    Ofcourse 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.



    Onam sadya sambar recipe


    Kerala Sambar Recipe - Onam Sadya Sambar recipe

    Kerala Sambar Recipe

    How to make Kerala style sambar recipe

    South Indian
    Kerala recipes
    4-5

    Ingredients (1 cup - 250ml)

    To Pressure Cook

    • Toor dal - 1/2 cup
    • Turmeric powder - 1/4 tsp
    • Cooking oil - 1/4 tsp
    • Water - 2 cups
    • Small onions/Big onion - 12 nos/1 no
    • Green chilli - 1 no(slit)
    • **Mixed vegetables - 1 cup (Refer method)
    • Ripe tomato - 1 no (chop finely)

    To Boil With Dal

    • Tamarind - Big gooseberry size
    • Sambar powder - 1 tbsp
    • Curry leaves - few

    To Temper

    • Coconut oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Red chilli - 1 no(pinched into two)
    • Curry leaves - few
    • Sambar powder - 1 tbsp
    • Red chilli powder- 1 tsp(I used Kashmiri chilli pwd)
    • Dhania powder/coriander seeds powder - 1/2 tsp
    • Methi seeds powder - 1/4 tsp (optional)
    • Hing - 1/4 tsp
    • Coriander leaves - 2 tbsp (to garnish)

    How to make Kerala sambar

    1. Wash and chop all the veggies into small cubes.Keep in a small box.
    2. In a cooker base, take dal,small onion and chilli. Keep the veggies box inside cooker.
    3. Pressure cook in low flame for 2 whistles. Remove the veggies bowl. Mash the dal.
    4. Add tamarind extract, cooked vegetables, sambar powder, salt.
    5. Boil for 5 minutes till nice smell arises.
    6. Temper mustard, red chilli, spice powders in low flame.
    7. Add to sambar, boil for a minute. Garnish with coriander leaves.

    Kerala sambar recipe - Step by step photos

    • Soak tamarind in 1 cup water and take the extract. Take 1/2 cup of toor dal, small onion and slit green chilli in a cooker base. Add 2 cups of water, 1/4 tsp turmeric powder and 1/4 tsp cooking oil in water.
      Kerala Moru curry recipe
    • Wash and chop the vegetables( I used yam, raw banana, carrot, ash gourd, broad beans, cluster beans, beans, lady's finger, drumstick - 5 pieces each). Chop tomato finely. Transfer the vegetables and tomato to a small bowl that fit inside the cooker. Add 1/4 cup water to it.
      Kerala Sambar Recipe
    • Place the bowl with vegetables inside the pressure cooker. Close and cook for 2 whistles in low flame.
      Kerala Sambar Recipe
    • Open the lid after the steam is released. Dal and vegetables would be cooked soft. Remove the veggies bowl and mash the dal nicely.
    • Add the cooked vegetables, tamarind extract, sambar powder, salt. Check for thickness and add 1/2 to 1 cup water if needed. Boil well for 5 minutes till nice aroma arises.
      Kerala Sambar Recipe
    • Heat 2 tbsp coconut oil in a kadai. Temper mustard seeds, red chilli, curry leaves. When the mustard seeds start to crackle, lower the flame completely. Add sambar powder, red chilli powder, dhania powder, methi powder and hing. Mix quickly without burning. Add to the boiling sambar. Boil for a minute and switch off the flame. Garnish with coriander leaves. Serve with plain rice adding ghee. You can also have with idli,dosa if you like.
      Kerala Sambar Recipe

    Notes

    • Adjust the quantity of chillies as per your taste.
    • For variations, you can saute finely chopped onion, tomato and add to vegetables inside the cooker.
    • Sambar powder gives nice aroma to this sambar. To replace it, you should use 1 tbsp dhania powder, 1/4 tsp methi powder and 1.5 tbsp red chilli powder.
    • You can use any number of vegetables or you can make this sambar only with onions.
    Easy Onam Sadya Sambar is ready ! I had with nendran chips !
    Kerala onam sadya sambar

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