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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

May 11, 2016

Tomato Kurma Recipe –Thakkali Kurma For Idli Dosa

Tomato kurma recipe
I learnt this tomato kurma recipe from my apartment neighbor aunty. She make this tomato kurma kuzhambu (She calls this as Thakkali sambar in Tamil) as a side dish for idli, dosa and Idiyappam very often. The awesome aroma of this gravy that wafts through my apartment made me ask the recipe from her and tried it immediately. It was a lovely combo for idli & dosa. I am sure it goes well with chapati/Roti and Appam if its made slightly thick but not with rice. 
In Tamil, we used to call mildly spiced gravies as Kuruma Kulambu. This is one of its kind. It tastes like kurma but looks like Kuzhambu/Sambar/Gravy in consistency. Do not forget to smell your hands after eating ;))  If you are looking for tomato kuzhambu recipe without coconut for rice , please check it HERE. Now Lets see how to do Tomato kurma for idli, dosa. 

Tomato kurma recipe

Tomato kurma for Idli, Dosa and Idiyappam

Tomato kurma for Idli,dosa and Idiyappam How to make Tomato kurma for Idli, Dosa, Appam and Idiyappam
Cuisine: South Indian
Category: Side dish for idli dosa
Serves: 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup = 250ml

  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
  • Big onion – 1no
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1 tsp ( I used Kashmiri chilli pwd)
  • Salt & water - as needed
To grind
  • Grated coconut -1.5 tbsp
  • Fried gram dal/Pottukadalai – 1 tsp
  • Cinnamon - 1 small piece
  • Cloves - 1 no
  • Cardamom - 1no ( small)
  • Dhania seeds - 1/2 tsp
  • Fennel seeds - 1/4 tsp
  • Ginger - 1/2 inch piece
  • Garlic cloves - 3 nos
  • Khus-khus - 1/2 tsp ( optional)
  • Ripe tomato - 2 nos ( saute in oil and then grind with above ingredients)
  • Cooking oil - 2 tsp
Coriander leaves – to garnish

  • Wash and chop the tomato into cubes. Heat oil in a kadai and saute the tomato pieces till mushy. Take the grated coconut, gram dal,  whole spices, ginger, garlic, dhania seeds, khus khus and grind it coarsely without adding water. Now add the sauteed tomato and again grind everything to a smooth paste adding enough water.
Tomato kurma
Tomato kurma
  • Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Saute the finely chopped onions till transparent. To this add, the ground masala paste along with a cup of water. Add salt, turmeric powder and red chilli powder.
Tomato kurma
Tomato kurma for idli dosa
  • Boil the gravy till the raw smell of masala paste goes off. If the gravy becomes too thick, add little water, check for sat, boil and remove in a bowl. Garnish with coriander leaves. Serve hot with Idli, dosa adding a tsp of gingely oil.
Enjoy !

  • Add minimum quantity of whole spices else it will over power the taste of kurma.
  • Add more or less chilli powder based on the tanginess of tomato.
  • You can skip cardamom while grinding.

Enjoy this yummy kurma kuzhambu with Idli, dosa, Idiyappam and Appam !
I love to have Idli drenched in Kurma like you see in the picture. How about you ??
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March 1, 2016

Instant Sambar For Idli – Pottukadalai Sambar Recipe

pottukadalai sambar for idli
Its my long time wish to make sambar recipe for idli dosa without dal. Recently my reader Suchi Vasan shared an Instant Pottukadalai sambar for idli. Its a very simple & quick sambar recipe that can be made without toor dal, moong dal or coconut. Tomato, onion, sambar powder & fried gram dal( pottukadalai in Tamil) is enough to make this side dish.

I won’t say its taste is as good as dal/paruppu sambar. It doesn't suit well for Pongal or rice but it tastes good with idli, dosa. Do try it during busy morning hours & make your job simple. Lets see how to prepare Instant Idli sambar using pottukadalai.

Check out my other Idli sambar recipes HERE and my instant idli sambar without dal

Pottukadalai sambar

Instant sambar recipe for idli dosa

Instant sambar recipe for idli dosa How to make quick & easy sambar for idli.
Cuisine: Indian
Category: Side dish
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

  • Ripe tomato - 2 nos ( big)
  • Big onion or small onion - 2 nos/12 nos
  • Red chillies - 4 nos
  • Fried gram dal/Pottukadalai - 2 tbsp
  • Dhania powder - 1/2 tsp to 3/4 tsp
  • Sambar powder - 1 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tbsp + 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
  • Asafetida/Hing - 2 pinches
  • Coriander leaves - to garnish
  • Ghee - 1 tsp ( to garnish)

  • Wash & chop the tomato & onions. Heat 1 tbsp of oil in a kadai and saute red chillies, onions, tomato pieces & pottukadalai/fried gram dal. Saute until tomato turns pulpy.Let the mixture cools down. Grind to a smooth paste adding required water.
instant pottukadalai sambar recipe
  • In a kadai,heat oil.Temper mustard seeds, urad dal, hing & curry leaves. Add onion & saute until transparent if using. I din’t use onions. Add the ground tomato paste. Add 1 cup of water & mix well. Add salt, turmeric powder,sambar powder & dhania powder. Let the sambar boil well for few minutes. Add more water based on the consistency you need. Garnish with coriander leaves and a tsp of ghee. Easy, Instant Idli sambar is ready. Enjoy !
Instant pottukadalai sambar

  • Add more chillies while roasting if you want spicy sambar.
  • Add ghee for more flavor at the end.
Enjoy this easy, tasty sambar with idli & dosa !
Instant tiffin sambar

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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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May 26, 2015

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

Udupi hotel 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,dosaHappy.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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May 6, 2015

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

Mini 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 sambarvermicelli 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.
Ghee sambar idli recipe

Mini idli sambar recipe

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

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

  • 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.
Mini idli sambar recipe
  • 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.
Mini idli sambar recipe
  • 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.
Mini idli sambar recipe
  • 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.
Mini idli sambar recipe
  • 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.
Mini idli sambar recipe

Enjoy !
  • 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.
Mini idli sambar recipe
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February 11, 2015

Easy Brinjal Gothsu/Kathirikai Gothsu Recipe For Idli, Pongal

Brinjal gothsu recipe
I am a big big fan of brinjal recipes (Kathirikkai in Tamil). But Sendhil & Raksha are just opposite to me. So I make brinjal dishes only when my in-laws visit my place. This morning, I made this easy brinjal gothsu recipe in a pressure cooker learning from my MIL. Its a very easy, one pot brinjal gosthu recipe. In this method, you don’t need to roast & powder the spices as we do for Chidamabaram kathirikai gosthu. The procedure of this brinjal gravy is very similar to my MIL’s Thanjavur style tomato gosthu

We usually make this as a side dish for Idli. But recently I had tasted this with pongal too. It was yummy. Its a great recipe for bachelors & working women who look for easy side dish recipes. All you have to do is just chopping, sauting & pressure cooking, Tada! This gravy would be ready under 15 minutes. Just try once, you will come to know. My MIL makes it watery as we like it that way. Here I have made it slightly thick to suit pongal. Finally, the consistency is your choice. Lets see how to make this yummy kathirikai/Brinjal gosthu recipe for idli and pongal.

Brinjal gothsu

Easy brinjal gosthu/Kathirikai gotsu recipe

Easy brinjal gosthu/Kathirikai gotsu recipe Easy brinjal gosthu recipe-Side dish for idli and pongal
Cuisine: South Indian
Category: Side dish
Serves: 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


  • Brinjal / Kathirikai - 3 nos ( medium)
  • Small onions or big onion - 20 nos/1 no
  • Green chillies - 4 nos
  • Tomato - 1 no
  • Tamarind - small berry size (Sundakkai alavu)
  • Sambar powder - 1/2 tsp 
  • Moong dal - 1.5 tbsp
  • Turmeric powder – 1/8 tsp
  • Salt and water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - few
  • Hing/asafetida - a big pinch
  • Idli/Dosa batter OR Rice flour - 1/2 tbsp/1.5 tsp
Coriander leaves – to garnish

  • Wash and chop the brinjal into small squares. Soak in water till use to prevent discoloration. Similarly chop the onions,green chillies finely.

  • Heat oil in a cooker base. Splutter mustard seeds, urad dal & chana dal. Then add the finely chopped onions, green chillies, curry leaves & hing. Saute till onion turns transparent.
Brinjal gothsu recipe
  • Now add the finely chopped tomato pieces & brinjal. Add some salt and saute till tomato turns mushy. Lastly add the tamarind extract and moong dal. Mix well. Add little turmeric powder, sambar powder(optional) , required salt and water.
Brinjal Gothsu
Kathirikai gothsu
  • Pressure cook in low flame for one whistle. After the steam is released, mash everything well. No problem if some dals are visible. Its enough if its just cooked & blossomed. Then add the idli/dosa batter or rice flour diluted in 1/4 cup of water. Mix well & allow the gravy to boil till it thickens lightly. Make it slightly thin if using for idli & thick for pongal. Garnish with lots of coriander leaves. Serve hot with idli or pongal.
Brinjal gothsu recipe

Enjoy !

  • If  you are serving for idli,add sesame oil/gingely oil while eating.It tastes great.
  • Add more chillies based on your taste.
  • Tamarind should be very less. Its used just to remove the mild bitterness of brinjals ( we call it as “Kaaral” taste in Tamil)
  • This recipe is completely different from chidambaram gosthu.So it tastes mildy spicy and tangy.
  • Adding idli/dosa batter helps to thicken the gravy. U can also replace it with rice flour.
  • Garnishing with coriander leaves gives a nice smell.

Enjoy this yummy, easy brinjal gosthu with idli or pongal !
Kathirikai gothsu recipe

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March 4, 2014


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 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

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

  • 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.
kadappa tile1
  • 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.
kadappa tile2
  • 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.
kadappa tile3
  • 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.
kadappa tile4
kadappa tile5
  • Add lemon juice and Serve with hot idlies !

I served it with Oats Barely idli !


  • 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 !

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