Palak Sambar – Pasalai Keerai Sambar – Spinach Sambar Recipe

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 Spinach 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.

Palak sambar - Spinach sambar - Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar

Cuisine: South Indian

Category: Sambar recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

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

HOW TO MAKE PALAK SAMBAR

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.  Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, red chilli and curry leaves. Saute onion till transparent. 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. 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. Switch off the flame and transfer the sambar to a bowl. Serve hot with plain rice adding few drops of ghee. Enjoy!

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 !

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Drumstick Puli Kuzhambu – Murungakkai Kulambu Without Coconut

 

 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.

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

Chitra Ganapathy

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. 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. 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. ) 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 !

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Hotel Style Vatha Kuzhambu – Tamilnadu Hotel Kara Kuzhambu Recipe

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 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

Chitra Ganapathy

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. 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. 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. 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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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 for rice

Cuisine: Indian

Category: Sambar recipes

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

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. 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. 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 !

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 !

 

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Mushroom Peas Pulao Recipe In Pressure Cooker – Indian Style Mushroom Rice Recipe

Last Sunday I prepared this Indian style mushroom peas pulao with some leftover mushrooms and fresh green peas in a pressure cooker. Its a very simple and easy pulao recipe just like my vegetable pulao. It can be prepared directly in an Indian 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

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Thalapakkatti biryani with mushroom

Thala ajith style biryani with mushroom 

easy mushroom biryani in pressure cooker

Mushroom Peas Pulao Recipe

Mushroom Peas Pulao - Easy Pulao Recipe using a pressure cooker

Cuisine: Indian

Category: Mushroom Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

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

HOW TO MAKE MUSHROOM PULAO

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. 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. Add mint leaves, mushroom and peas. Mix well. Lastly add the washed rice and saute for a minute. 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. 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.

Technorati Tags: Mushroom pulao,mushrom peas pulao,mushroom recipes indian,mushroom recipes,Indian mushroom recipes,pulao recipes,mushroom rice

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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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Pappu Unta Recipe – How To Make Paruppu Urundai Recipe - Varalakshmi Vratham Recipes

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 snack. 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

How to make Andhra style Pappu unta / Paruppu urundai recipe

Author: Chitra Ganapathy

Cuisine: Andhra
Category: Festival recipes
Yields: 20 nos
Prep time: 4 Hours
Cook time: 10 Minutes

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.

  

• 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.

  

• 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.

  

• 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 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 !

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