Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

 Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi. 

My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 

Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti

Cuisine: South Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cauliflower - 20 florets Big onion - 2 no Ripe tomato - 3 nos (Medium sized) Ginger garlic paste - 1/2 tsp Grated coconut - 1/4 cup Fennel seeds - 1 tsp Red chilli powder - 1.5 tsp Coriander powder - 1/2tsp (optional) Turmeric powder - 1/4 tsp Garam masala powder - 1 tsp Salt & water - as needed Cooking oil – 2 tbsp + 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Coriander leaves – to garnish

METHOD

1. Wash and parboil cauliflower florets in 3 cups of water adding turmeric powder.
2. Heat 1 tbsp oil in a kadai. Saute onion, gg paste and tomato.
3. Take sauteed ones in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD - STEP BY STEP PICTURES

Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside. Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy. Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste. Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed. Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy ! Enjoy !

Note

Adjust the quantity of red chilli powder and garam masala powder as per your taste. You can also use boiled potato instead of cauliflower. If you like, you can add boiled green peas along with cauliflower. Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.

Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !

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Mochakottai Kathirikai Kara Kuzhambu Recipe – Mochai Kulambu For Rice

Mochakottai kathirikai kuzhambu  ( Field beans, brinjal gravy for rice) is one of the most popular kuzhambu varieties in Tamil nadu. Now mochai is in peak season. So I bought one kg of it during Pongal festival and started trying varieties of Tamil nadu and Karnataka style recipes. Usually my MIL makes pacha mochai kulambu without coconut (Fresh beans). 

But today I tried this mochai kara kulambu with coconut for the first time today after referring so many recipes. I made it directly in a pressure cooker to easy my job. It came out very well with a nice flavor of mochakottai and brinjal. I loved it very much. I am sure it will taste even better tomorrow. So I have reserved some gravy in the refrigerator. 

Friends, do try this Tamil nadu special mochai kottai kathirikai kuzhambu and share your feedback with me. You can also add kidney beans, brown chana and make this gravy. Ok, lets see how to make mochai kuzhambu with step by step pictures.

Do check out my Vendhaya Kuzhambu, Brinjal Kara Kuzhambu recipe too.

Mochakottai Kathirikai Kuzhambu Recipe

Mochakottai Kathirikai Kara Kuzhambu for rice

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mochakottai / Field beans - 1/2 cup Tamarind – Big gooseberry size Brinjal -1 no (I used 2 small brinjals) Tomato - 1 no Big onion - 1 no OR small onion - 10 nos Garlic cloves - 10 nos Grated Jaggery – 1/2 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Fennel seeds - 1/2 tsp Garlic cloves - 2 nos Big onion - 1/4 no. Or small onion - 2 nos Red chilli Powder – 1.5 to 2 tsp ( adjust) Coriander seeds powder / Dhania powder – 1.5 tsp Water - to grind To Temper Cooking oil or Sesame oil - 2 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Methi seeds - 1/8 tsp Urad dal - 1/2 tsp Chana dal - 1/2 tsp Curry leaves - Few

HOW TO MAKE MOCHAKOTTAI KUZHAMBU

1. Wash and chop brinjal, tomato, onion. Peel garlic. Wash mocha kottai. Keep in water.
2. Heat oil in a pressure cooker & temper it. Saute onion, garlic, curry leaves. After it turns golden, add tomato and saute till mushy.
3. Add the ground paste, saute till raw smell goes off.
4. Add tamarind extract,  chopped brinjal, jaggery, salt and pressure cook in low flame for one whistle.
5. If the gravy is thin, boil till thick. Serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and chop brinjal into lengthy, thick pieces. Keep immersed in water to avoid color change. Wash and clean fresh mochai kottai. Keep in water along with brinjal. (If you are using dried mochakottai/ field beans, you must soak it over night or for 8 hours).Soak tamarind in 1 cup of water and take the extract. Grind all the ingredients given under “To grind” to a smooth paste. Set aside. Heat oil in a pressure cooker. Temper mustard seeds, methi seeds, urad dal, cumin seeds,chana dal and curry leaves. Saute onion, garlic cloves till it turns golden. Add tomato and saute till mushy. Add the ground paste and saute till its raw smell goes off. Now add the tamarind extract, jaggery, chopped brinjal, salt and mix well. Pressure cook in very low flame for one whistle. Open the lid after the steam is released. If the gravy is too thin, boil for few minutes till it becomes thick. If the gravy is too thick, add some water, give a roll boil and remove it. Serve hot with rice. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Addition of fennel seeds gives a mild masala flavor to this gravy. Mochai and kathirikai adds a nice smell to this gravy. You can also make this gravy with small onions alone. You can also use cooked brown chana, red beans or cow peas/ Thattai payaru.

Try this easy, yummy mocha kottai kathirikai kara kuzhambu recipe for rice and enjoy !

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Orange Skin Kuzhambu – Orange Peel Kulambu Recipe

Orange skin/peel kuzhambu has become my most favorite dish among all the orange skin recipes I had tried so far. Yes, for the last 2 weekends I shared recipes using kamala orange skin like orange peel sweet pachadi and orange peel spicy pachadi. Today I thought of sharing this yummy vatha kuzhambu recipe with orange skin.  I am yet to post orange skin pickle and orange juice rasam recipes. I will try to do it in this weekend. The method of preparation of orange skin kuzhambu is very similar to Brahmin style vatha kulambu without onion and garlic. 

When I tried this kulambu, I was doubtful whether it will taste bitter. But to my surprise, it came out really tasty without much bitterness. I loved it a lot with plain rice topped with sesame oil. My MIL also liked it very much and told that she will be making it regularly at home. 

Friends, do try this orange peel kuzhambu next time when you buy oranges. I hope you all know about the amazing health benefits of orange skin. So do not discard the skin. Try this orange peel kuzhambu, you will love it for sure. So lets see how to make kuzhambu using orange skin with step by step pictures.
Check out my other orange recipes below :

• Orange peel sweet pachadi

• Orange peel spicy pachadi

• Eggless Orange cake

• Orange Mocktail

• Eggless orange biscuit cake

Orange peel / Orange Skin kuzhambu for rice

How to make gravy with orange skin

Cuisine: Indian

Category: Orange peel recipes

Serves: 4

Prep time:5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Orange skin – 1/4 cup Tamarind – a big gooseberry size Sambar powder – 1 tbsp Jaggery – 2 tsp Salt - as needed Water – as required ( I used 1 cup) To temper Sesame Oil  / gingely oil – 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Methi seeds - 1/8 tsp Cumin seeds - 1/2 tsp Green chilli - 1 no Red chilli - 1 no Curry leaves - Few

HOW TO MAKE ORANGE SKIN KUZHAMBU

1. Wash and chop orange skin into small pieces.
2. Heat oil in a kadai. Temper all the ingredients given under “To Temper”.
3. Saute orange skin for a minute. Add sambar powder and mix well in low flame.
4. Add tamarind extract, salt, turmeric powder, jaggery and boil till gravy thickens & oil floats on top.
5. Serve hot with plain rice adding sesame oil.

METHOD - STEP BY STEP PICTURES

Wash and chop orange skin into small pieces. Set aside. Soak tamarind in warm water for 15 minutes and take the extract with 1 cup of water. Keep it ready. Heat oil in a kadai.Splutter mustard seeds, cumin seeds, methi seeds, urad dal, pinched red chilli, slit green chilli, curry leaves. Add the orange pieces. Saute for a minute till it becomes soft.( Actually I forgot to add orange pieces along with seasoning.So I sautéed it separately and added to tamarind extract.Hence the stepwise pictures distract from the instructions). Add sambar powder, saute in very low flame for few seconds.Quickly add 1 cup of tamarind extract, turmeric powder, salt and jaggery. Mix well, check for taste. Add more water, sambar powder if needed. Roll boil the kuzhambu till  orange pieces cook and oil starts to float on top. Remember, this kuzhambu thickens once it cool down completely. So do not boil till too thick. Remove when its semi gravy. Transfer the kuzhambu to a bowl and serve hot with plain rice. Top with sesame oil for more flavor and taste. Enjoy !

Note

Adjust the quantity of sambar powder as per the tanginess of tamarind. Do not add more orange pieces, it may make the gravy bitter in taste. Adjust the quantity of water based on the consistency you like.

Try this easy, yummy Orange skin kuzhambu just for a change and enjoy with plain rice topped with sesame oil. Serve with any kootu and papad !

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Kondakadalai Puli Kuzhambu Recipe – Brown Channa Kulambu For Rice

This is an easy Kondakadalai puli kuzhambu recipe without coconut / Brown chana gravy for rice in my MIL’s method. Some people also call this as Sundal kulambu. But we call it as karuppu kondakadalai vatha kuzhambu. This kuzhambu can be prepared easily without grinding any masala or coconut. 

So bachelors, working women and even housewives can complete their cooking very quickly during busy morning hours. We make this brown chana kulambu at least once in a month to include pulses in our daily diet. Sometime my MIL adds brinjal/kathirikai or drumstick/murungakai in addition to brown chana. 

Recently I made this gravy with little soaked green gram. It came out very well and tasty. I have shared nearly 40+ kuzhambu recipes in my website but I haven’t posted any kuzhambu varieties adding pulses like kondakadalai/ chickpeas, lobia/karamani, green gram/pacha payaru, dried peas/pattani etc.

 Recently a reader asked me to share these type of kuzhambu varieties as they get a satisfaction of eating pulses during lunch instead of making them as sundal. Yes, its true. Even I love to consume pulses either for breakfast or lunch as it takes more time to digest and keeps the tummy full for long time. Lets see how to make kondakadalai kuzhambu with step by step pictures !

Check out my poondu kuzhambu,  sundakkai vatha kuzhambu and no onion no garlic manathakkali vatha kuzhambu too.

Kondakadalai kuzhambu Recipe - Chana gravy for rice

Kondakadalai kulambu without coconut - Channa gravy for rice

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Brown chana / Kondakadalai - 1 cup Tamarind - Small lemon size Sambar powder - 1.5 to 2 tbsp Jaggery – 1 tsp Salt & water - as needed Turmeric powder - 1/4 tsp Rice flour - 1 tsp (optional) To Temper Gingely oil or cooking oil - 2 to 3 tbsp Mustard seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp Cumin seeds - 1/2 tsp Toor dal - 1 tsp Urad dal - 1/2 tsp Small onion or big onion - 10 nos/ 1 no ( finely chopped) Garlic cloves - 15 nos (Finely chop 5 nos) Curry leaves - Few

HOW TO MAKE KONDAKADALAI KUZHAMBU

1. Wash and soak brown chana/kondakadalai overnight or for 8 hours.
2. Pressure cook in low flame for 2 whistles.
3. Heat oil and temper. Saute onion, garlic and curry leaves.
4. Add the tamarind extract, sambar powder, turmeric powder and salt.
5. Add cooked channa and boil the gravy till raw smell goes off. Add little jaggery while it boils.
6. Optionally you can add 1 tsp rice flour diluted in 1/4 cup water. Add to kuzhambu. Boil till thick and then remove. 
7. Serve hot with rice !

METHOD - STEP BY STEP PICTURES

Wash and soak brown chana overnight or 8 hours in enough water. Drain the water and add to pressure cooker. Cook in very low flame for 2 whistles adding required water and salt. ( I had some soaked green gram.So I added it along with chana).  Soak tamarind in 2 cups of water and keep aside. Wash and chop onion finely. Chop 5 garlic cloves and keep the remaining as whole garlic cloves. Chop curry leaves finely. Keep aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, fenugreek seeds, cumin seeds, toor dal and saute for a minute in medium flame.  Add finely chopped onion, garlic, curry leaves and whole garlic cloves. Saute till onion turns transparent, garlic turns light golden in color and leaves a nice aroma. Take 2 cups of tamarind extract and add to the kuzhambu.This kuzhambu has to be slightly watery than the usual vatha kuzhambu because chana will absorb all the water and gravy becomes less in quantity. So its advised to make more in quantity. Add sambar powder, turmeric powder, jaggery and salt. Check for taste and add more sambar powder if needed.  Drain cooked brown chana. Mix well and boil for 5 minutes till raw smell goes off. Add more water if needed. Take 1 tsp of rice flour, add 1/4 cup water and dilute it without lumps. Add to the kuzhambu while it boils. Roll boil for few minutes till slightly thick. Switch off the flame. Serve with rice and kootu / poriyal. Enjoy !

Note

Adjust the quantity of sambar powder as per the taste. You can also use kuzhambu milagai thool. You should make more gravy else chana will absorb the gravy as time proceeds and you won’t get enough quantity to serve. For variations, you can add 2 tbsp of ground coconut paste.

Try this yummy brown chana kuzhambu for rice and enjoy with kootu/poriyal and papad !

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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.

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 Kuzhambu Recipe

How to make Parangikai Puli Kuzhambu Recipe

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Main Course
Serves: 3-4
Prep time: 10 minutes
Cook time: 15 Minutes

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.

  

• Add 1 cup of tamarind extract, turmeric powder, sambar powder and salt.Then add pumpkin cubes.
  

  

• 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.

  

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 !

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

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.

Kerala Sambar Recipe - Onam Sadya Sambar recipe

How to make Kerala style sambar recipe

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Kerala recipes
Serves: 4-5
Prep time: 15 minutes
Cook time: 20 Minutes

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.

  

• 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.

  

• Place the bowl with vegetables inside the pressure cooker. Close and cook for 2 whistles in low flame.
  

  

• 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.

  

• 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.

  

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 !

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