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Showing posts with label LUNCH RECIPES. Show all posts
Showing posts with label LUNCH RECIPES. Show all posts

June 2, 2018

Palak Sambar – Pasalai Keerai Sambar – Spinach Sambar Recipe

Palak sambar
We make keerai sambar for rice at least once in a week. Usually I add Arai keerai or mulai keerai (Amaranthus) to make sambar. This time I prepared keerai sambar with palak / pasalai keerai / spinach. It came out well with a nice flavor. We liked it very much. This sambar can be prepared quickly as palak takes less time to cook. This palak keerai sambar is definitely a welcome change from my Dal palak and Palak kootu. Friends, do try this healthy, yummy palak sambar / spinach sambar and share your feedback with me. Lets see how to make Tamil nadu style pasalai keerai sambar with step by step pictures.

Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar


Palak sambar - Spinach sambar - Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar


Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Palak / Spinach / Pasalai Keerai - 1 cup
  • Toor dal - 1/3 cup
  • Tamarind - Big gooseberry size
  • Sambar powder – 1 to 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Big onion / small onions - 1 no / 15 nos
  • Curry leaves - Few
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds / methi seeds - 1/8 tsp
  • Red chilli - 1 no
  • Asafetida / Hing - 1/4 tsp

METHOD

  1. Wash and chop palak roughly. Soak tamarind in 1 cup water.
  2. Pressure cook toor dal in enough water and mash it.
  3. Heat oil in a kadai. Temper and saute onion, curry leaves.
  4. Saute palak and add tamarind extract, sambar powder, salt and turmeric powder.
  5. Let it boil for a minute. Lastly add the cooked dal and boil for few minutes.
  6. Transfer to a bowl and serve hot with plain rice adding ghee.Enjoy !

METHOD - STEP BY STEP PICTURES

  • Soak tamarind in 1 cup warm water for 15 minutes. In the mean time, take the toor dal, 1/4 tsp turmeric powder, few drops of cooking oil in a pressure cooker. Cook in low flame for one whistle. Open the cooker after steam is released. Mash the dal and set aside. Wash and chop the keerai roughly. Keep it aside. 
    Palak sambar recipe Palak sambar recipe
  • Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, red chilli and curry leaves. Saute onion till transparent.
    Palak sambar recipe
  • Add the chopped palak and saute till the keerai shrinks in quantity. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing.
Palak sambar recipe
  • Boil till onion & palak cooks well. Then add the cooked dal and boil for a minute. Add more water and adjust the consistency of sambar.
  • Palak sambar recipe
  • Switch off the flame and transfer the sambar to a bowl. Serve hot with plain rice adding few drops of ghee.
  • Enjoy!
    Palak sambar recipe

Note

  • Adjust the amount of sambar powder and red chillies as per your taste.
  • Do not use tomato as the combination of palak and tomato is not good for people with kidney stones.
  • For variations, replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp of dhania powder.
Try this easy, yummy, healthy Palak sambar for rice and enjoy with your favorite poriyal / curry and appalam / papad !
Spinach sambar recipe

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May 22, 2018

Drumstick Puli Kuzhambu – Murungakkai Kulambu Without Coconut

 Drumstick kuzhambu recipe

 Today’s drumstick puli kuzhambu/ Murungakkai kulambu is my MIL’s Tamil style vatha kuzhambu recipe adding drumstick. I made slight variations from the authentic procedure and made in a pressure cooker directly. We call this as murungakkai vatha kuzhambu. Some people name it as drumstick kara kuzhambu too. As this kuzhambu is without coconut, spices and masala, flavor of drumstick would be dominant. Sometimes my MIL adds brinjal and make it as kathirikai murungakkai puli kulambu. They both compliment well in taste and flavor. But I used only drumstick as Sendhil and Raksha are not fond of brinjal. Friends, If you are looking for some easy murungakkai vatha kuzhambu recipe with full flavor of drumstick, you must try this recipe. My mom also makes Tirunelveli style murungakkai puli kulambu but its with freshly ground spices. For this no grind recipe, sambar powder or vatha kuzhambu powder is the major ingredient. So anyone can make it quickly and easily. This kuzhambu recipe would be ideal for bachelors and working women to whip up a quick gravy for rice. So lets see how to make Tamil nadu style Murungakkai puli kuzhambu / Drumstick gravy for rice with step by step pictures.

Do check out my yummy Murungakkai poricha kuzhambu recipe, Murungakkai masala/ Drumstick poriyal and Drumstick sambar too.

Murungakkai kuzhambu recipe

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice


Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu Without Coconut For Rice


Cuisine: South Indian
Category: Kuzhambu varieties
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup = 250ml
  • Drumstick - 2 nos
  • Tamarind - Big gooseberry size
  • Sambar powder - 1 tbsp
  • Jaggery - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Rice flour - 1 tsp
  • Salt - As needed
  • Water - 1 cup
To Temper & Saute
  • Sesame oil / Gingely oil OR Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Toor dal - 1 tsp
  • Curry leaves - Few (chopped finely )
  • Small onion / Big onion - 5 nos / 1 no (chopped finely)
  • Garlic cloves - 10 (Whole ones) + 5 nos (chopped finely)

METHOD

  1. Wash and chop drumstick into finger size pieces.
  2. Soak tamarind in 1 cup warm water and take the extract.
  3. In a pressure cooker base, temper & saute all the ingredients.
  4. Add drumstick and saute for a minute. Then add tamarind extract, sambar powder, turmeric powder, jaggery and salt.
  5. Mix rice flour in little water and add to kuzhambu. Pressure cook everything in high flame for 2 whistles. Remove after steam is released.
  6. Serve with plain rice adding few drops of sesame oil.

METHOD - STEP BY STEP PICTURES

  • Soak tamarind in 1 cup warm water for 10 minutes. Wash and chop drumstick into pointer finger size pieces. Slit slightly in one side. Chop 1 big onion or 5 small onions,5 garlic cloves and curry leaves finely. Peel 10 garlic cloves and keep it whole.

  • In a pressure cooker base heat oil and splutter mustard seeds, methi seeds, urad dal, cumin seeds, toor dal. Add the finely chopped onion, garlic and curry leaves. Saute till onion turns transparent.
    Murungakkai kuzhambu recipe
  • Add drumstick pieces and saute for a minute. Add 1 cup of tamarind extract, sambar powder, turmeric powder, jaggery. Mix well and allow to boil in low flame. Dilute 1 tsp of rice flour in 2 tbsp water without lumps. Add to the boiling kuzhambu. Mix well and check for taste. Add more sambar powder & salt if needed.
    Murungakkai kuzhambu recipe
  • Close the cooker and put the weight valve. Keep the flame medium high. Cook for 2 whistles. If the drumstick is too tender, just cook for one whistle. You will get a nice aroma of cooked drumstick. Do not cook for long time because drumstick becomes mushy. Drumstick cooks in the steam itself. ( If you feel the drumstick may become mushy after cooking, keep the drumstick pieces in a small box without adding water and keep it inside the cooker itself. After 2 whistles, remove the lid after steam is released. Take the drumstick box and check its cooked well. Add the cooked drumstick pieces to the kuzhambu. Boil for a minute. Switch off the flame and transfer to a bowl. Give some standing time and serve with rice. )
    Murungakkai kuzhambu recipe
  • Open the cooker after the steam is released. Mix well and check for the consistency of kuzhambu. If its too watery, allow to boil for few minutes till thick. Switch off the flame and transfer the kuzhambu to a bowl. Add a tsp of sesame oil and few curry leaves. Close it with a lid.

  • Let it rest for 30 minutes to one hour before serving. Mix with plain rice and enjoy with any kootu, papad !

Note

  • Adjust the quantity of sambar powder as per your taste. You can also use vatha kuzhambu powder instead of sambar powder.
  • If you do not have sambar powder or vatha kuzhambu powder, you can use 1 tsp of red chilli powder + 1.5 tsp of dhania powder.
  • The quantity of spice powders may vary based on the tanginess of tamarind. So always check the taste and adjust them if needed.
  • This kuzhambu will be slightly watery. But it tastes great when mixed with plain rice.
Try this easy Murungakkai kuzhambu using pressure cooker and enjoy !
Murungakkai kuzhambu without coconut

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April 11, 2018

Hotel Style Vatha Kuzhambu – Tamilnadu Hotel Kara Kuzhambu Recipe

Hotel style kara kuzhambu
Its my long time wish to replicate Tamil nadu hotel style kara kuzhambu recipe / Vatha kuzhambu at home. Finally it happened by following this recipe from You tube video. In most of the hotels, this Sundakkai vatha kuzhambu is mentioned as kara kuzhambu. Kara kulambu is the common name used in Tamil nadu restaurants. But we at home differ the names based on the usage of vegetables or dried vegetable vathal.  In most of the hotels, sundakkai is used instead of vegetables. For authentic Kara kulambu, we add either brinjal, ladies finger or drumstick and we add ground coconut paste. In some hotels, they add fennel seeds as well. But vatha kuzhambu is prepared with any dried vegetables like sundakkai vathal, manga vathal, manathakkali vathal , Kothavarangai vathal and is usually prepared without coconut. But some people add coconut paste in vatha kuzhambu too. If we make it without coconut, it is called as Puli kulambu and if its with coconut and roasted spices, it is known as Arachuvitta vatha kuzhambu. So the point is, you can call this gravy as hotel style vatha kuzhambu if you add sundakkai vatral. But If you use any vegetables instead of vathal, you can name it as Kara kuzhambu :)). Whatever be the name, the taste of this gravy will surely remind hotel taste to you. I am completely happy with this recipe. You too give a try and share your feedback with me. This kuzhambu tastes even better the next day.  It tastes the best when mixed with hot plain rice. You can serve with any kootu and papad.  Soon I will share another version of hotel kara kuzhambu with masala flavor. Ok, Lets see how to make hotel style kara kuzhambu adding sundakkai vathal with step by step pictures.

Check out my 60+ kuzhambu recipes !

Hotel vatha kuzhambu

Hotel style kara kuzhambu / Vatha kuzhambu recipe


Hotel style kara kuzhambu / Vatha kuzhambu recipe

How to make hotel style vatha kuzhambu at home


Cuisine: Indian
Category: Kuzhambu recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Tamarind - A big gooseberry size
  • Small onion - 10 nos
  • Garlic cloves - 10 nos
  • Ripe tomato - 1/2 no
  • Curry leaves - Few
  • Dried Turkey berry / Sundakkai vathal - A fistful
  • Turmeric powder - 1/4 tsp
  • Jaggery - 2 tsp
  • Salt & water - as needed ( I used 2.5 cups of water)
To Saute & Grind
  • Cooking oil - 1 tbsp
  • Coriander seeds - 1.5 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Sambar powder - 1 to 1.5 tsp (Adjust based on spice level)
  • Small onion - 5 nos
  • Ripe tomato - 1/2 no
  • Grated coconut - 1/4 cup ( I used dessicated coocnut)
To temper
  • Sesame oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Urad dal - 1/2 tsp

METHOD

  1. Soak tamarind in 2 cups water and take the extract.
  2. Heat 2 tsp oil in a kadai and roast the ingredients except coconut given under “ to saute & grind”. Add coconut and grind to a smooth paste. Set aside.
  3. Heat 3 tbsp sesame oil. Splutter mustard seeds, methi, cumin seeds, urad dal.
  4. Saute turkey berry for few minutes. When it becomes golden brown, saute small onion, garlic cloves, curry leaves till onion becomes transparent.
  5. Add tamarind extract, jaggery, turmeric powder, coconut paste. Boil till nice smell arises.
  6. Switch off the flame when the oil starts to float on top. Transfer and serve with rice.

METHOD - STEP BY STEP PICTURES


  • Soak tamarind in 2 cups of warm water for 15 minutes. Wash and peel onion, garlic cloves. Heat 2 tsp oil and roast chana dal, dhania, cumin seeds, 5 small onion, 1/2 of ripe tomato. Saute till tomato becomes pulpy. Add sambar powder, red chilli powder and mix well in medium flame. Do not burn any ingredients.

  • Add coconut, mix well and switch off the flame. Grind everything to a smooth paste. Set aside.
    Hotel kara kuzhambu recipe
  • Heat sesame oil in a kadai. Splutter mustard seeds, urad, cumin and methi seeds. Add sundakkai vathal and roast till golden brown. Then saute onion, garlic cloves, curry leaves till onion becomes transparent. Now add tomato and saute till mushy.
    Hotel kara kuzhambu recipe
  • Add 2 cups of tamarind extract, jaggery, turmeric powder, salt, ground coconut paste. Add little water if its too thick. Boil for few minutes in medium flame till oil starts to float on top.
    Hotel kara kuzhambu recipe
  • Try to make this kuzhmabu 2 to 3hours in advance for all its flavors to blend well. It tasted much better the next day. Enjoy !

Note

  • Adjust the quantity of sambar powder as per your taste.
  • For variations, you can add roasted sundakkai vathal at the end after switching off  the flame. It helps to give crunchy taste. You can also grind 2 roasted sundakkai with coconut if you like slight bitter taste in the gravy.
  • Do not skip the ingredients given under “to saute & grind”. It helps to give the hotel flavor.
  • In some hotels, they saute 1/2 tsp of fennel seeds along with other ingredients in the coconut masala.
  • For best taste, give more resting time for this kuzhambu.

Yummy, tasty Hotel style kara kuzhambu with sundakkai vathal is ready to enjoy with hot plain rice and poriyal / kootu, Papad !
I served it with banana flower kootu.


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April 7, 2018

Ponnanganni Keerai Sambar Recipe

Ponnanganni keerai sambar recipe
 Recently my MIL gave me a big bunch of Ponnanganni keerai from our Salem house backyard. It is known as Dwarf copper leaf Alternanthera sessilis) in English, ‎Gudari Sag in Hindi, ‎Ponnaganti Koora in Telugu, ‎Honagonne soppu in Kannada, ‎Kozuppa, Ponnankanni in Malayalam.There are two varieties available in the market. One is with green leaves called nattu ponnanganni and the other is with pink leaves called seemai ponnanganni. In this sambar recipe, I have used the one with pink leaves. This keerai has so many health benefits. Its very good for eyes, helps to reduce body heat, cures piles, head ache, asthma and many more. I prepared this sambar for rice following my MIL’s keerai sambar recipe. It tasted so good. We loved it very much more than Ponnanganni keerai poriyal or kootu. You too give a try. Lets see how to make Ponnanganni keerai sambar recipe with step by step pictures.

Do check out my Keerai sambar recipe, Keerai kootu, Arai Keerai masiyal.

Ponnanganni keerai sambar recipe

Ponnanganni Keerai Sambar Recipe


Ponnanganni Keerai Sambar Recipe Ponnanganni keerai sambar recipe for rice
Cuisine: Indian
Category: Sambar recipes
Serves: Serves 3-4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup = 250ml
  • Toor dal - 1/3 cup
  • Ponnanganni keerai / Dwarf copper leaves - 1 cup
  • Turmeric powder - 1/8 tsp
  • Cooking oil - 1 tsp
  • Salt & Water - as needed
  • Tamarind – Big gooseberry size
To temper & saute
  • Cooking oil / ghee - 1 tbsp
  • Methi seeds - 1/8 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Red chilli or green chilli - 2 nos ( Pinched into two)
  • Big onion  or small onions - 1 no / 10 nos
  • Curry leaves - Few
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Asafetida / hing - 1/8 tsp
METHOD
  1. Pluck the leaves of keerai and set aside.Soak tamarind in 1 cup of water.
  2. In a pressure cooker base, heat 1 tsp of oil and saute the keerai for few minutes.
  3. Add toor dal, turmeric powder, water and pressure cook everything for 2 whistles in very low flame.
  4. Remove the lid after steam is released. Mash the dal well and set aside.
  5. Heat oil in a kadai and splutter mustard seeds, methi , cumin seeds, red chillies. Saute big onion or small onion till transparent.
  6. Add tamarind extract, sambar powder, turmeric powder, hing and salt. Boil till tamarind smell goes off.
  7. Now add the cooked dal + keerai and boil for few minutes. Remove and transfer to a bowl.
  8. Serve hot with plain rice adding few drops of ghee.
METHOD - STEP BY STEP PICTURES
  • Wash the keerai leaves and set aside. Soak tamarind in 1 cup of water and take the extract. Peel and slice onions. Heat oil in a pressure cooker with 1 tsp of cooking oil. Saute the leaves for one minute.

  • Add toor dal, turmeric powder, few drops of cooking oil. Let it pressure cook in very low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal using a whisk and set aside.
    Ponnanganni keerai sambar
  • Heat oil in a kadai and splutter methi seeds, mustard seeds and cumin seeds. Saute red chilli or green chilli, curry leaves and onion. Saute till onion becomes transparent.

  • Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing. Boil for few minutes till nice aroma comes.
    Ponnanganni keerai sambar
  • Now add the cooked dal + keerai. Mix well and boil for 3 minutes till the desired consistency is reached. Add more water based on the thickness of sambar.

  • Switch off the flame and transfer the sambar to a bowl.Serve with plain rice adding few drops of ghee. Enjoy !
    Ponnanganni keerai sambar

Note

  • You can replace sambar powder with 1 tsp of dhania powder + 1 tsp of red chilli powder.
  • Adjust the quantity of keerai as you wish. I like to add more keerai in the sambar.
  • Reduce the number of red chillies for less spicy sambar.


Try this healthy ponnanganni sambar for rice and enjoy !
 Ponnanganni keerai sambar
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November 26, 2017

Mushroom Peas Pulao Recipe – Mushroom Rice Recipe

Mushroom peas pulao recipe
Last Sunday I prepared this mushroom peas pulao with some leftover mushrooms and fresh green peas. Its a very simple and easy pulao recipe just like my vegetable pulao. It can be prepared directly in a pressure cooker. So it gets ready under 15 minutes. No grinding or big chopping works needed. You can prepare it for your lunch box easily and quickly. Since its a mild pulao recipe without much of garam masala powders, you can enjoy it with any spicy kurma as side dish. But my family liked it with simple onion raita. Usually people add coconut milk instead of water. But I used only water to cook the rice. Still it was good with nice flavor. Lets see how to make this simple and quick mushroom peas pulao with step by step pictures.

Check out my crispy mushroom 65, how to choose n buy, clean mushroom, Thalapakkatti biryani with mushroom, Thala ajith style biryani with mushroom and easy mushroom biryani in pressure cooker.


mushroom pulao

Mushroom Peas Pulao Recipe


Mushroom Peas Pulao Recipe

Mushroom Peas Pulao - Easy Pulao Recipe using a pressure cooker


Cuisine: Indian
Category: Mushroom Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Mushroom - 10 nos
  • Green peas or dried peas - 1/4 cup
  • Basmati Rice - 1 cup
  • Water or coconut milk - 1.75 cups
  • Cooking oil+ Ghee - 2 tbsp + 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2 nos
  • Cardamom - 1 no
  • Black stone flower/ Kalpasi - 2 small
  • Fennel seeds - 1/4 tsp
  • Bay leaf – 1 no
  • Big onion - 1 no
  • Ginger Garlic Paste - 1.5 tsp
  • Green chilli - 3 nos ( Use 2 for less spice)
  • Mint leaves - a handful
  • Salt - as needed
  • Lemon juice – Few drops

METHOD

  1. Wash and clean mushroom. Slice it and set aside.
  2. Heat oil + ghee in a cooker. Saute whole garam masala.
  3. Add onion, gg paste, green chilli, mint leaves and saute till transparent.
  4. Add mushroom, peas and saute for a minute. Add rice, saute for a minute.
  5. Lastly add water or coconut milk and mix well.
  6. Pressure cook in low flame for one whistle.

METHOD - STEP BY STEP PICTURES

  • Wash and clean mushroom with a cloth. Remove the stem and slice it. Keep aside.Finely chop onion and slit the green chilli. Wash the basmati rice and set aside. No need to soak it.
    Mushroom peas pulao
  • Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, bay leaf, cardamom and black stone flower. Add fennel seeds, big onion, gg paste and green chillies. Saute in medium flame till onion turns transparent.
    Mushroom peas pulao
  • Add mint leaves, mushroom and peas. Mix well. Lastly add the washed rice and saute for a minute.
    Mushroom peas pulao
  • Then add 1.75 cups of water or thin coconut milk. Sprinkle few drops of lemon juice. Mix well and pressure cook in very low flame for one whistle. Remove the lid after the steam is released.
    Mushroom peas pulao
  • Mix gently, fluff the rice and serve hot with any spicy kurma or raita !
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • You can use thin coconut milk instead of water.
  • I used lemon juice. You can saute one finely chopped tomato along with onion.

Try this easy, yummy, healthy mushroom pulao and enjoy ! I served with raita and Paneer 65.
Mushroom peas pulao recipe
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September 2, 2017

Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar

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.
Kerala sambar recipe without coconut
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. Of course 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.

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July 29, 2017

Pappu Unta Recipe – How To Make Paruppu Urundai Recipe

Pappu unta in Telugu is nothing but our paruppu urundai recipe ( steamed lentil balls in English) made of toor dal and urad dal.In Telugu, it is called as Kandi pappu unta i.e toor dal balls. My friend Shalini told me to try this recipe during last year Varalakshmi Vratham. Some people in Tamilnadu and Andhra have the tradition of offering this paruppu urundai for Varalakshmi pooja. They offer 9 balls to God and add the remaining to more kuzhambu( Pappu unta majjiga pulusu).
Shalini shared her mom’s recipe with me which is different from Tamilnadu style paruppu urudai recipe. In this recipe, I have used toor dal and urad dal. Shalini gave some tips to make soft balls. I followed her instructions to the dot. The result was great. Paruppu urundai was very soft and tasty. I am yet to try majjige pulusu recipe. This time I had it as snackWinking. Its also a good side dish for curd rice. Friends, Do try this paruppu urundai recipe for this Varalakshmi vratham festival and share your feedback with me. Lets see how to make Andhra style paruppu urundai recipe with step by step pictures.
Do check out my Chettinad style paruppu urundai kuzhambu recipe, Varalakshmi vratham pooja procedure.





Pappu unta recipe / Paruppu urundai recipe

Chakkara pongali recipe

How to make Andhra style Pappu unta / Paruppu urundai recipe

Andhra
Festival recipes
20 nos

Ingredients (1 cup - 250ml)

  • Toor dal - 1/2 cup
  • Urad dal - 1/2 tbsp
  • Grated coconut - 1 tbsp
  • Green chilli - 2 nos (small)
  • Salt - as needed
  • Cumin seeds - 1/2 tsp
  • Ginger - 1/2 tsp
  • Hing/ Asafetida - 1/8 tsp
  • Cooking oil - 1 tsp
  • Curry leaves - Few
  • Coriander leaves - 1 tbsp (finely chopped)
  • Cooking soda or Eno - A big pinch
  • Gingely oil - to grease idli plate

How to make the recipe

  1. Wash and soak dals in water for 4 hours.
  2. Grind to a coarse paste without water adding grated coconut, chilli, cumin seeds, ginger and hing.
  3. Collect the batter, add finely chopped coriander leaves and curry leaves.Add 1 tsp oil, pinch of cooking soda. Mix well.
  4. Make small balls and arrange them in a greased idli plate.
  5. Cook for 10 to 15 minutes. Switch off the flame. Remove after the balls become warm.
  6. Soft paruppu urundai balls are ready to serve !

Pappu unta / Paruppu urundai recipe - Step by step pictures

  • Wash and soak toor dal and urad dal in a bowl adding enough water. Soak for 4 hours.
    Pappu unta/Paruppu urundai recipe
  • Drain the water completely. Take the dal, grated coconut, green chilli, cumin seeds, ginger, hing and salt. Grind to a thick coarse paste without adding water.
    Pappu unta/Paruppu urundai recipe
  • Collect the batter in a bowl. If the batter is slightly watery, add 2 tsp of gram flour/besan flour and mix well to make it thick. To the batter, add finely chopped coriander and curry leaves.Add 1 tsp oil, a pinch of cooking soda and mix well.
  • Make small balls out of the batter and arrange them in a greased idli plate.
    Pappu unta/Paruppu urundai recipe
  • Steam in an idli pot for 10 minutes. Remove after it becomes warm else balls may break while you remove them. If the balls goes flat after cooking, water content is more in the batter.So add some besan flour and make it thick for next batch. For trouble shooting, take the warm balls and shape it round. If the batter is too thick and dry, balls may come out slightly hard. So batter should be thick yet moist just like masala vada batter.This is the key to make soft paruppu urundai.
    Pappu unta/Paruppu urundai recipe
  • Pappu unta/ Paruppu urundai is ready. Take 9 balls in a plate and offer to God. If you are adding these balls to more kuzhambu/ Majjige pulusu, you can add finely chopped onion, garlic to the batter if you like.

Notes

  • For Tamil nadu style paruppu urundai, add chana dal instead of urad dal. Use red chillies instead of green chilli while grinding.
  • If you are .
  • For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.
Try this soft and yummy paruppu urundai recipe. Make some gravy with it or enjoy as a snack !
How to make paruppu urundai
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June 8, 2017

Easy Sambar Sadam In Pressure Cooker – Bachelors Style Sambar Rice Recipe

Easy sambar sadam recipe - Bachelors style
South Indian style Sambar rice / Sambar sadam using a pressure cooker is an yummy, healthy one pot recipe for vegetarians that is packed with the nutrients of rice, dal and mixed vegetables. Usually I make my hotel style sambar sadam at least once in a week for Sendhil’s lunch box. I prepare it by adding sambar powder made of freshly roasted & ground spices. Recently I saw this easy, bachelors style sambar sadam video in Tamil. Its so easy to make, absolutely no grinding job, no pre-cooking of dals & no tamarind too. Yes, Its 100% a bachelors kind of recipe and it would be helpful for students, working women and busy moms to cook easily in the weekday mornings. I loved the idea and tried it the next day. It was so quick to make and tasted really good.I made few changes in the original recipe by adding mixed vegetables & spice powders to make it more healthy and flavorful. Sendhil love it a lot with rice papad or vadam as side dish.I loved it with pickleWinking. It tastes good even if cools down. So we can pack this for lunch box as well.  You can skip onion to make a no onion no garlic version on festival days. You can use almost all the vegetables except beetroot and bitter gourd as they dominate the taste. Friends, do try this easy, sambar sadam in pressure cooker and let me know your feedback. I am sure you will love its simplicity and taste. Lets check out how to prepare South Indian style Sambar rice with step by step photos and video !
If you like to make Hotel style sambar sadam recipe, please check this link. For Karnataka style Bisi bele bath, check out this link .



How to prepare sambar sadam

Easy Sambar Sadam - Bacehlors Style Sambar Rice Recipe


Easy Sambar Sadam - Bacehlors Style Sambar Rice Recipe How to make Sambar Rice Recipe easily in a pressure cooker - One pot rice variety

Cuisine: Indian
Category: Rice Varieties Indian
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Raw rice or Steamed rice - 1 cup
  • Toor dal - 1/3 cup ( You can use 1/4 to 1/2 cup)
  • Water - 5 cups
  • **Mixed Vegetables - 1 cup ( 1 small carrot, 1/2 radish, 1 brinjal, Beans 3 nos, broad beans 5 nosl)
To saute in pressure cooker
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 5 nos
  • Curry leaves - Few
  • Coriander leaves - 1 tbsp ( finely chopped)
  • Green chilli - 1 no ( Slit )
  • Big onion - 1 no ( sliced)
  • Ripe Tomato - 3 nos ( finely chopped, I used 2 big tomato)
  • Sambar Powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Dhania powder -1 tsp
  • Turmeric powder - 1/4 tsp
  • Hing/Asafetida – 1/8 tsp
  • Salt - as needed
To Garnish
  • Coriander leaves - 1 tbsp ( finely chopped)
  • Ghee - 1 tbsp
METHOD


  • Wash rice & toor dal.Drain the water & Set aside. Wash & chop all the required vegetables.
                             How to make Sambar sadam
  • In a pressure cooker base, heat oil and splutter mustard seeds, methi seeds,curry leaves and coriander leaves. Saute for a second. Add sliced onion, slit green chilli and saute till onion turns transparent.
  • Add finely chopped tomato, mix well.Add turmeric powder, hing, sambar powder, red chilli powder, dhania powder and salt. Saute in medium flame till tomato turns mushy. Do not burn the masala.( Tamarind extract is not needed for this recipe)
    How to make Sambar sadam
  • Lastly add the chopped vegetables.Saute for a minute. Add the washed rice, dal and 5 cups of water. Mix well and check for taste.Add more salt, chilli powder or sambar powder if needed.
  • Close the cooker and pressure cook for 2 whistles in very low flame.Open the cooker after steam is released. Mix well. ( If you want to add tamarind extract, add it now, boil for a minute till its raw smell goes off).Don't forget to garnish with chopped coriander leaves and add 1 tbsp of ghee. Serve hot with chips, papad or pickle if you like !
    How to make sambar sadam
  • Enjoy !
Note
  • Red chilli powder and coriander powder are not given in the original recipe.So if you don’t have in hand, just add 2 tsp of sambar powder instead of 1 tsp.
  • Tamarind is not used in this recipe. If needed, you should add tamarind extract only after opening the cooker at the end because rice & dal won’t cook mushy in tamarind extract.
  • Adding coriander leaves and ghee is a must. It gives a nice flavor.
  • The quantity of water depends on the texture you like. I like it mushy,so I added 6 cups of water.

Try this easy, one pot sambar rice recipe and have a quick, hassle free lunch !
Sambar sadam

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