Tomato Kurma Recipe –Thakkali Kurma For Idli Dosa

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 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

INGREDIENTS
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

HOW TO MAKE TOMATO KURMA - METHOD

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. 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. 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 !

Note

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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Instant Sambar For Idli – Pottukadalai Sambar Recipe

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

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

INGREDIENTS

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)

METHOD

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. 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 !

Note

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 !

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Very good recipes Tags: instant sambar recipe, pottukadalai sambar, quick sambar, sambar without dal, pottukadalai sambar recipe, sambar without toor dal, Idli sambar, tiffin sambar, easy idli sambar, sambar for idli dosa

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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 - 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

INGREDIENTS

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

METHOD

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

Note

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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Very Good Recipes Tags: Ulli sambar recipe, Kerala style ulli sambar, Ulli sambar for idli, dosa & rice, Shallot sambar, Vengaya Sambar recipe, small onion sambar, Ulli sambar onion sambar recipe, Side dish for idli, dosa

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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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Easy Brinjal Gothsu/Kathirikai Gothsu Recipe For Idli, Pongal

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.

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

INGREDIENTS

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

HOW TO MAKE BRINJAL GOSTHU - METHOD

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. 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. 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. Enjoy !

NOTE 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 !

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Very good recipes Tags: Easy brinjal gothsu, brinjal gothsu recipes, Kathirikai gothsu recipe, Side dish for pongal, Pongal gothsu recipe, Easy gosthu recipe, Easy tomato brinjal gothsu, side dish for idli, gothsu for idli, brinjal recipes

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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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