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Showing posts with label IDLI/DOSA SAMBAR RECIPES. Show all posts
Showing posts with label IDLI/DOSA SAMBAR RECIPES. Show all posts

June 9, 2020

Plain Kurma Recipe For Idli Dosa – Dosa Kurma Recipe

dosa kurma recipe
Basically I like kurma based side dish recipes for idli, dosa, idiyappam and appam. In Tamilnadu people make varieties of kurma type kulambu for idli, dosa and even for rice. Today I have shared an easiest version of plain kurma recipe which is popularly known as dosai kurma. But I personally love it with idli more than dosa. You can also call this as easy tomato kurma as the major ingredients used in this recipe are tomato, onion and coconut. It tastes good with idli, dosa and idiyappam. Its a very simple recipe. Just grind all the ingredients, saute and boil to make kurma. Even though we call it as kurma, it should be watery in consistency just like idli sambar. You would have tasted this type of kurma in Kai endhi bavan / street side / road side small hotels.  Myself and Raksha love to have it by pouring this kurma kuzhambu over hot idli and enjoy drizzling with gingelly oil. Friends, do try this easy and yummy plain kurma for idli dosa and share your feedback with me.

Check out my plain salna for parotta if interested !

P.S. : Sorry I am not regular in posting new contents in my blog as my daughter is using my laptop for her online school. So many posts are lying in drafts and pictures, videos are yet to be edited. So I will try to post them whenever I get the laptop in hand. Thanks for your understanding and support !



plain kurma for idli dosa

Plain Kurma For Idli Dosa / Dosa Kurma 


Plain Kurma For Idli Dosa

Plain Kurma For Idli Dosa with tomato, onion and coconut.



Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Tomato - 1
  • Big Onion – 1/2 ( Use half of one onion)
  • Coconut - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 1
  • Fennel seeds - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Water – to grind
To Temper
  • Cooking oil - 2 tbsp
  • Bay leaf - 1
  • Black stone flower / kalpasi - 1
  • Big onion - 1 (finely chopped )
  • Curry leaves - Few
  • Salt & Water – as needed
  • Coriander leaves – to garnish
HOW TO MAKE PLAIN KURMA FOR IDLI DOSA
  1. Grind tomato, onion, coconut, fennel seeds, cinnamon, cloves, gg paste, red chilli powder to a smooth paste.
  2. Heat oil in a kadai. Saute one bay leaf and black stone flower.
  3. Saute onion, curry leaves till transparent and add the ground masala paste.
  4. Saute till it becomes thick and raw smell leaves it.
  5. Add 1 cup of water and boil till kurma leaves nice smell.
  6. Garnish with chopped coriander leaves and switch off the flame.
  7. Serve hot with idli, dosa.
  8. temper
METHOD - STEP BY STEP PICTURES

  • To make masala paste, take a mixie jar. Add grated or sliced coconut pieces, chopped tomato, chopped onion, cinnamon, clove, fennel seeds, ginger garlic paste, red chilli powder to a smooth paste adding required water. . Alternately you can saute all these ingredients in a tbsp of oil and then grind it too. But I ground everything raw.
  • dosai kurma recipe
  • Heat oil in a kadai or a pressure cooker base. Saute bay leaf,  black stone flower. Add chopped onion and curry leaves ( I dint add curry leaves as I was out of stock). Saute till onion become transparent.
  • dosai kurma
  • Add the ground masala paste and required salt. Saute till the paste becomes thick and raw smell vanish.

  • Now wash the mixie jar with 1 cup water and add to the kurma. Let it roll boil till the kurma leaves nice smell and it starts to leave oil on sides and  top.  (If making in pressure cooker, pressure cook in low flame for one whistle. It cooks well and oil floats on top while you open the cooker after the steam subsides).
  • dosa kurma
  • Lastly garnish with coriander leaves, give one boil and switch off the flame. Serve hot plain kurma with soft idli, idiyappam and dosa ! Enjoy !!dosa kurma

Note

  • I have made this kurma in a non-stick kadai. You can do the entire process in a pressure cooker and cook in high flame for 2 to 3 whistles. It also helps to release oil quickly. Kurma looks yum with oil floating on top.
  • For variations, you can saute all the ingredients given for grinding  in oil and then grind to a smooth paste. It gives a different flavor to kurma.
  • You can also add few chopped mint leaves along with coriander leaves to garnish.
  • Adjust the quantity of chilli powder based on the tanginess of tomato or as per your taste .

Try this easy, yummy plain kurma recipe for idli dosa and enjoy !
plain kurma for idli dosa

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March 20, 2020

Salem Tomato Kurma Recipe – Salem Thakkali Kuruma

Salem tomato kurma
Today’s recipe is enga ooru Salem special tomato kurma. It tastes similar to the road side hotel kurma in Tamil nadu. Though I was brought up in Salem, I have never got a chance to eat this type of Kurma near my place. But I was a regular buyer of street foods / Kai endhi bhavan foods in and around 1st and 2nd Agraharam, Salem town. Recently I came to know about Salem special thakkali sambar and Thakkali kurma for idli, dosa in YouTube channels. I found this type of tomato kurma is popular in Ammapet area. I must try during my next visit to Salem. By seeing the title in Gowri’s Samayalarai YouTube channel, I got tempted and tried it immediately. I made this as side dish for idiyappam and dosa. It came out so well and flavorful. The highlight of this kurma is the watery consistency. It smells and tastes like kurma but its texture is more like kuzhambu/ gravy. So you can call this as tomato kuruma kulambu in Tamil. I also came across Salem thakkali sambar in another channel. I am planning to try that as well to see the difference. Ok friends, lets see how to make Salem special tomato kurma recipe with step by step pictures and video.

I have already shared a tomato kurma recipe for idli dosa. Do check it !

Salem tomato kurma video

SAlem thakkali kurma

Salem Tomato Kurma Recipe


Kheer / Payasam

Salem special tomato kurma recipe for idli, dosa, idiyappam



Cuisine: Indian
Category: Side dish for idli
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
To saute in oil ( 1 cup = 240ml)
  • Cooking Oil - 1 tbsp
  • Tomato - 4
  • Small onions or big onion - 4 or half
  • Garlic cloves - 5
  • Ginger - 1/2 inch
  • Green chilly - 1
  • Cumin seeds - 1/4 tsp
  • Fennel seeds – 1/2 tsp
  • Poppy seeds / Khus khus - 1 tsp (optional, I din't use)
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Grated Coconut - 1 tbsp
  • Roasted gram dal / pottukadalai - 1 tbsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water – as needed
To Temper
  • Cooking oil – 1 tbsp
  • Fennel seeds - 1/2 tsp
  • Bay leaf - 1
  • Curry leaves - Few
  • Big onion - 1 ( finely chopped)
  • Coriander leaves - To garnish
HOW TO MAKE SALEM TOMATO KURMA
  1. Wash and chop tomato, onion and set aside.
  2. Heat oil in a kadai and saute all the ingredients given under “ To saute in oil”.
  3. Let it cool down. Grind the masala adding required water. Set aside.
  4. Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Saute onion till transparent.
  5. Add the ground masala and saute for a minute till thick. Add 1 to 1.5 cups of water and mix well.
  6. Check for salt and boil the kurma till you get nice smell. Switch off the flame and garnish with coriander leaves.
  7. Serve this tomato kurma with idli, dosa, idiyappam !
METHOD - STEP BY STEP PICTURES
  • Wash and chop tomato, onion and set aside. Peel garlic and ginger. Grate coconut.

  • To grind masala, heat oil in a kadai. Saute fennel seeds, cumin seeds, cinnamon, cloves, chopped onion, ginger, garlic. Add tomato and saute till mushy. Add red chilli powder, coriander powder, turmeric powder and mix well. Lastly add grated coconut, roasted gram dal and mix quickly. Switch off the flame.
  • Salem tomato kurma
  • Once its cool, grind the masala to a smooth paste adding required water. Set aside.
  • Salem tomato kurma
  • Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Add finely chopped onion and saute till transparent.
  • Salem tomato kurma
  • Add the ground masala and saute for few minutes. Add 1 to 1.5 cups of water based on the consistency you like. Add required salt and mix well.
  • Salem tomato kurma
  • Boil for few minutes till the gravy leaves a nice smell. Switch off the flame and garnish the kurma with finely chopped coriander leaves.

  • Enjoy !

Note

  • Adjust the quantity of chilli powder as per your taste.
  • For variations, you can grind the masala ingredients without sauting in oil. But the flavor and taste of kurma slightly varies.

Friends, Salem special tomato kurma is ready to relish. I enjoyed with Idiyappam and dosa !
salem tomato kurma for idli dosa

salem tomato kurma for idli dosa
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July 13, 2018

Instant Sambar Without Dal For Idli, Dosa - Easy Tiffin Sambar Recipe

Instant sambar without dal

Recently I came across this Instant sambar recipe for idli, dosa without dal, vegetables and coconut in Papa’s kitchen YouTube video. We can call this as Dhidir sambar or pottukadalai sambar in Tamil. Its a very easy and simple sambar recipe with pottukadalai (Fried gram dal in English) , fennel seeds, onion and tomato as major ingredients. Fried gram dal and fennel seeds(soambu in Tamil) adds a nice flavor, thickness and kurma kind of taste to this tiffin sambar.  I have already shared an idli sambar recipe almost in the same combination without using toor dal, moong dal and vegetables. But this plain sambar is even more easy to make within 10 minutes. It came out really well and tasted great with hot idli and dosa but not for rice. Everybody loved it especially Sendhil appreciated me and had one more idli too. Even Raksha who is a big fan of toor dal and moong dal idli sambar had this sambar sans dal without any complaints. What else I need to post this recipe in my blog. So here you go Instant sambar without dal, vegetables for idli, dosa. You too give a try and share your feedback with me. Soon I will try to make a post on instant sambar without dal for rice.

Check out 30+ Idli sambar varieties !

Instant sambar without dal for idli

Instant sambar without dal


Instant sambar without dal Instant pottukadalai sambar for idli, dosa without dal and vegetables.
Cuisine: Tamil nadu
Category: Sambar Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Hing / Asafetida - a pinch
  • Red chilli - 1 no ( pinched into two)
  • Curry leaves - Few
  • Big onion - 2 nos
  • Ripe tomato - 2 nos
  • Green chilli - 1 no ( slit into two)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Salt & Water - as needed
To grind
  • Fried gram dal / Pottukadalai - 1 tbsp
  • Fennel seeds / Soambu - 1 tsp
  • Water - 1/2 cup

  • Coriander leaves - To garnish
HOW TO MAKE INSTANT SAMBAR WITHOUT DAL
  1. Grind pottukadalai + fennel seeds to a fine powder.
  2. Add water and mix without lumps. Set aside.
  3. Heat oil in a kadai. Temper mustard, urad dal, chana dal, red chilli, curry leaves, hing.
  4. Saute onion, green chilli till transparent. Saute tomato till mushy. Add red chilli powder, turmeric powder and salt. Mix well.
  5. Add pottukadalai water and 1 cup more water. Mix well and boil for sometime.
  6. Once it reaches the desired consistency, switch off the flame. Garnish with coriander leaves.
  7. Serve hot with idli, dosa drizzled with gingely oil/Nalla ennai.
SAMBAR WITHOUT DAL - STEP BY STEP PICTURES
  • Wash and chop onion, tomato and green chilli. Grind pottukadalai + soambu(fennel seeds) to a smooth powder. Grind continuously for long time by wiping the sides. It helps to grind a smooth powder without grits else fennel seeds won’t grind properly.  Add 1/2 cup water to this powder and mix well without lumps. You can grind again if you like. Keep this water aside.
    Instant sambar without dal for idli
  • Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal and red chilli. Add chopped onion, curry leaves, green chilli and saute till transparent. Add tomato and saute till mushy.
    Instant sambar without dal for idli
  • Add turmeric powder, red chilli powder and required salt. Mix well for a minute. Add pottukadalai water without lumps. Add 1 cup more water based on the consistency of sambar.
    Instant sambar without dal for idli
  • Mix well and boil for few minutes till you get nice aroma. Switch off the flame. Garnish with coriander leaves. Serve hot with idli and dosa by drizzling with Gingely oil / Nalla ennai or ghee. Enjoy with idli, dosa ! This sambar thickens when it cools down. So add more water, adjust salt, spice powders and reheat if you want thin sambar.
  • Instant sambar without dal for idli

Note

  • Consistency of this sambar depends on your taste. Some people like thin sambar. So you can adjust the quantity of water accordingly.
  • Fennel seeds gives a nice flavor to this sambar. So do not reduce the quantity.
  • If you like, you can add potato and carrot.
  • Tamarind is not required. Ripe tomato would do.
  • For variations, you can use sambar powder instead of red chilli powder.
  • Garnish with coriander leaves for nice flavor. Do not avoid it.
Try this easy, yummy, instant sambar for idli,dosa and enjoy !
sambar without dal

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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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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 blog. 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 us. 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. 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 sure. 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.





POINTS TO NOTE
  1. As per the original recipe, the quantity of drumstick should be twice that of toor dal. For this quantity, you 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 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


INGREDIENTS
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
METHOD

  • 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 !

Note
  • 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.

Annapoorna hotel style idli sambar recipe
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October 6, 2016

30 Idli Sambar Recipes – South Indian Idli Sambar Varieties – Sambar For Idli, Dosa, Pongal

Idli sambar varieties
In this post, I have shared a list of 30 Idli Sambar recipes / Sambar for idli. We call it as idli sambar vagaigal in Tamil. These South Indian sambar varieties is served as the best side dish for idli, dosa, pongal and many other tiffin recipes. I hope this collection would help you all in choosing the side dish for breakfast. I got the habit and passion of trying varieties of Idli sambar, chutney recipes from my Mom. In my home, My mom makes around 10 different types of sambar recipes for idli, dosa along with some chutney recipes for everyday breakfast recipes. We used to relish the same for breakfast and dinner. After marriage, I learnt even more simple and easy idli sambar recipes from my MIL as well. In most of the South Indian households, especially in Tamil nadu, Idli is the staple breakfast. Sambar is the most popular and the best side dish for idli, dosa and pongal. Every family have their own version of Idli sambar recipe and follow it for years. If you are looking for a change from your usual idli sambar, this collection would surely help you.

I have categorized these sambar varieties as Dal sambar varieties ( hotel style recipes), Tomato sambar recipes, Brinjal sambar recipes and Kurma varieties for idli, dosa, idiyappam and rava idli. In that, you can find varieties of moong dal sambar, toor dal sambar recipe, hotel idli sambar, easy restaurant style sambar, ghee idli sambar( mini idli sambar), Instant tiffin sambar, Easy vegetable sambar, Easy besan sambar, 6 tomato sambar varieties, 4 types of Kathirikai sambar recipes with and without tomato, Idli sambar without dal, Idli sambar with and without coconut and some Kurma kind of side dish for idli dosa like Parotta Salna, Vadacurry, Cauliflower gravy, tomato kurma etc.

Apart from this, you could also find some of the most popular South Indian speciality idli sambar recipes like Kumbakonam Kadappa, Saravana bhavan Idli Sambar, Chidambaram Brinjal Gosthu and Thanjavur Tomato gothsu for pongal and idli.For making hotel style idli sambar, we need to add roasted and ground idli sambar masala powder. So I have shared an easy, idli sambar powder/podi recipe which can be prepared and stored for weeks together.This helps you to make hotel style idli sambar instantly. Apart from our Tamil nadu style sambar recipes, I have also shared the links of idli sambar recipes from other states like Kerala Ulli Sambar and Udupi Hotel style sambar, Karnataka. I am yet to try Bangalore style and Andhra style idli sambar recipes. I will post them after I get a perfect recipe. Most of these recipes are learnt from my Mom, MIL and magazines. I have also shared some tips for making perfect idli sambar. Do check them out and try your favorite Idli sambar ! Share your feedback too. Ok, Lets see the collection of South Indian Idli sambar recipes below.
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15 Idli Varieties

Idli sambar varieties - Breakfast sambar recipes


Idli sambar varieties - Breakfast sambar recipes A collection of 30 sambar recipes - Side dish for Idli, dosa
Cuisine: Indian
Category: Sambar varieties
Serves: Serves 2-3
Prep time: 20 Minutes
Cook time: 30 Minutes
Total time: 50 Minutes


INGREDIENTS

  • Moong dal
  • Toor dal
  • Tomato
  • Brinjal
  • Roasted gram dal
  • Onion
  • Tamarind
  • Coconut
  • Green chillies
  • Red chillies
  • Dhania seeds/ powder
  • Chilli powder
  • Sambar powder
  • Salt & water
  • Mixed vegetables
To temper
  • Cooking oil / ghee
  • Mustard seeds
  • Urad dal
  • Cumin seeds
  • Hing/Asafetida
  • Curry leaves
  • Coriander leaves - to garnish
TIPS TIPS
  • Generally Idli sambar should be less tangy. So use less tamarind, may be small gooseberry size to make sambar for 2-3 persons OR you can use just 2 tomato instead of tamarind.
  • We should add more dal for idli sambar ( Say 1/3  - 1/2 cup for 2-3 persons) if you don’t add roasted and ground fresh powder ( Idli sambar powder).If you add Idli sambar powder, 1/4 cup dal is enough.
  • Idli sambar should not be too spicy.It should be drinkable.So use less chillies.
  • Toor dal or moong dal used in the sambar should be cooked really well, soft and mushy. Use 1:4 ratio of dal and water, add a few drops of cooking oil in the pressure cooker. If you wish, you can soak the dal for 20 minutes at the time of chopping other vegetables like onion, tomato, carrot, potato etc.Cook in low flame for 2 whistles. Mash the dal with a whisk once the pressure is down. The base of sambar lies in how well the dal is cooked. Suppose if the dal is not mushy, sambar will become watery and dal looks separately in the sambar. To trouble shoot this problem, u can mix 1-2 tsp of besan flour with 1/4 cup of water and add to the dal while boiling. It will help you to give a good base to the sambar. But remember to boil the sambar till the raw smell of besan emanates.
  • Vegetables like Drumstick and Pumpkin is essential for Dal based idli sambar. In hotels, they do add drumstick in small pieces. But you should not cook drumstick along with dal. It should be cooked separately. I usually cook few drumstick pieces in a small tiffin box without adding water. It will get cooked well without losing its shape. Few pieces of pumpkin is added to give natural sweetness to sambar. But do not add more. Just 2-3 chunks would be enough for 1/2 cup of dal. Apart from these vegetables, you can add few pieces of Potato & carrot too. I feed the carrot & potato pieces to my daughter.
  • If you don’t have pumpkin in hand, you can use a small berry sized jaggery ( Sundakkai alavu)
  • Use small onions/sambar onions for best taste.
  • Try to temper the sambar in ghee. Ghee gives a great flavor to the sambar especially if its dal based. For making brinjal sambar, you can use sesame oil/Gingely oil/Nalla ennai.
  • If you don’t like to temper in ghee for dal based sambar recipes, do it using cooking oil and add a tbsp of ghee over the sambar at the end, close it with a lid and rest for 30 minutes to one hour before serving.
  • Generally idli sambar tastes the best when you give a resting time of an hour. For guests, I usually prepare the sambar well in advance and reheat it at the time of serving.
  • To make hotel style sambar, freshly roasted and ground spice powder should be used. To make this powder, use more chana dal than dhania/coriander seeds OR equal quantity of chana dal and dhania. Never forget to use methi seeds while roasting spices. Some people add curry leaves and even coconut for variations.
  • For tomato sambar recipes, adjust the number of chillies based on the ripeness of tomato.Generally Tamil nadu tomato ( Naatu thakkali) tastes sour than Bangalore tomato.
  • For brinjal sambar recipes, adding tamarind is mandatory because brinjal has a slight bitterness naturally.To avoid this, tamarind should be added but in a minimum quantity based on the recipe.
  • To make Kurma style side dish for idli, dosa you can either grind coconut + whole spices and add to the tomato, onion, vegetables base OR saute the whole spices before adding onions, tomato and proceed without coconut paste.
  • Last but not the least, add a tsp of gingely oil while serving the sambar especially for tomato sambar and brinjal sambar. It adds a great taste to the sambar.
  • Hope you find these tips useful. Ok, Lets move on to the collection below Happy
    DAL SAMBAR VARIETIES
    Hotel idli sambar Saravana bhavan idli sambar
     Mini idli sambar Kerala Ulli sambar/ Onion sambar
     Udupi hotel style sambar Hotel sambar - Easy version
     Carrot sambar for kids Instant tiffin sambar 
    Toor dal sambar A2b style sambar
     Tirunelveli style sambar  Easy moong dal sambar
       Vegetable idli sambar Besan sambar/ Kadalai maavu sambar
    Toor dal + Moong dal sambar


      BRINJAL SAMBAR VARIETIES

        Easy brinjal gosthu Chidambaram brinjal gothsu
       Brinjal sambar/ Kathirikai kichadi Tomato brinjal sambar

    TOMATO SAMBAR VARIETIES

     Tomato sambar with coconut Tomato sambar for dosa
     Thanjavur tomato gosthu Thakkali sambar for idli - Mom's special
      Spicy tomato sambar for dosa
    KURMA VARIETIES

    Kumbakonam Kadappa - 2 versions Parotta salna
    Vada curry Cauliflower gravy
     Tomato kurma Kurma for idiyappam, rava idli

    IDLI SAMBAR POWDER
    Idli sambar powder for hotel style sambar

Try these idli sambar recipes at home and do share your feedback with me. Thanks for visiting this page !
Check out my

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