Masala Khichdi Recipe / Vegetable Dal Khichdi In Pressure Cooker

During this lockdown period, I prefer to make one pot meals for my weekend lunch. Last Sunday I made this masala khichdi with vegetables, rice, moong dal and spices easily in a pressure cooker instead of veg biryani. We all loved it very much. It was a tummy filling, healthy and tasty North Indian style lunch. Usually I make plain moong dal khichdi for Sendhil whenever he suffers from stomach upset problems for easy digestion.

This is the first time I made khichdi with vegetables and masala. Roasted papad, pickle and raita with onion or cucumber serves as the best side dish for this khichdi. So this recipe would be ideal for bachelors and working women as there is no grinding job and can be made easily in a pressure cooker. For variations, you can make this masala khichdi without vegetables, use toor dal instead of moong dal and modify it based on the ingredients available in your kitchen.

Also you can adjust the consistency of this khichdi slightly watery or thick as you like. Usually people use rice and water in the ratio of 1:4. You can use the same or add more water to adjust the consistency. Its a healthy wholesome meal for lunch or dinner. Friends, do try this yummy, easy masala vegetable khichdi. You will love it too ! Ok, lets check out this vegetable dal khichdi recipe with step by step pictures.

Masala khichdi Recipe / Vegetable Dal Khichdi Recipe in Pressure Cooker

Vegetable masala khichdi with rice, moong dal, vegetables and biryani spices easily in a pressure cooker.

Cuisine: North Indian

Category: Main course

Serves: Serves 2 to 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Raw rice or broken basmati rice - 1/2 cup Yellow moong dal - 1/2 cup Cooking oil / ghee - 1 tbsp Cinnamon - 1 inch Cloves - 2 Pepper corns - 5 Cumin seeds - 1/2 tsp Hing - 1/4 tsp Big onion - 1 Tomato - 2 Green chilli – 1 (slit) Red chilli – 1 Ginger garlic paste - 1/2 tsp Carrot - 1 Beans - 10 Green peas - a handful Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp (optional) Coriander leaves - to garnish Ghee - 1 tbsp ( Add before serving) Salt - as needed Water - 5 cups

HOW TO MAKE MASALA KHICHDI

1. Wash the rice, moong dal and set aside. You can soak it for 15 minutes if you wish.
2. Wash and chop the vegetables into small cubes. Set aside.
3. Heat ghee in a pressure cooker. Saute cinnamon, cloves, cumin seeds, hing, pepper corns.
4. Saute red chilli, green chilli and onion till transparent. 
5. Add ginger garlic paste and saute till raw smell goes off. 
6. Now add tomato and saute till mushy.
7. Add turmeric, chilli powder and required salt. Mix well.
8. Lastly add the chopped vegetables, mix quickly. 
9. Add garam masala powder. Mix quickly. Add  rice and moong dal.
10. Mix well. Add 4 to 5 cups of water, chopped coriander leaves.
11.  Pressure cook in low flame for 2 whistles. Open the lid after steam is released.
12. Mash well. Top it with ghee and serve hot with roasted papad, raita , pickle !

METHOD - STEP BY STEP PICTURES

Wash the rice and moong dal separately and soak for 15 minutes. In the mean time, chop the vegetables, onion and tomato. Heat ghee in a pressure cooker. Saute cinnamon, cloves. Add cumin seeds, hing, pepper corns and splutter. Add a red chilli, green chilli, chopped onion and saute till onion becomes transparent. Add ginger garlic paste and saute till raw smell leaves. Add chopped tomato and saute till mushy. Add turmeric powder, red chilli powder and salt. Lastly add the chopped vegetables, Mix well. Add garam masala powder and mix well. Add 4 to 5 cups of water,  chopped coriander leaves and mix well.  Check for taste, add more salt or spice powders if required. Close the cooker with lid. Keep the flame high till steam comes out. Put the weight valve and lower the flame completely. Pressure cook in very low flame for one or two whistles. Open the cooker after the steam is released. Mash the cooked rice, dal along with vegetables. Add 1/2 to 1 cup more hot water if the khichdi is too thick. Adjust salt accordingly. Top  it with ghee and serve hot with roasted papad, raitha or pickle as side dish. Enjoy !

Note

Rice + dal and water ratio is 1:4. But you can add 1:5 based on the consistency you like. Adjust the quantity of chilli powder, dhania powder and chillies as per your taste. You can skip garam masala powder. Its completely optional. But adding it gives a nice flavor. Don’t forget to add ghee at the end before serving. It adds a nice flavor and taste to the khichdi. Temper cumin seeds, hing in 1 tbsp ghee. Switch off the flame. Add 1/4 tsp of red chilli powder in hot ghee and pour over the khichdi. This step is optional.

Try this easy, yummy one pot masala khichdi and enjoy !

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Karnataka Style Tomato Bath Recipe | Karnataka Tomato Pulao

Here is my second version of Karnataka style tomato bath recipe / Tomato pulao recipe. Few weeks ago, I shared a Karnataka style tomato bath recipe which tastes like hotel ones in Bangalore. This version is a bit different in masala part. This tomato bath tastes like the one served in temple festivals as prasad (Served in Jaatre ) and weddings. You can call this as home style tomato bath recipe.  

Most of my Kannadiga friends make in this way a nd they call it as tomato palav. In fact I loved this version more than my previous one. You don’t need any side dish for this tomato rice. If you like, you can serve with onion raita. Its a great lunch box recipe because its taste and flavor improves over the time. I am sure your family would love it. As usual I made this tomato rice directly in a pressure cooker to ease my job. So it took less than 20 minutes to prepare. You can add some green peas to make it more colorful and healthy. 

Friends, do try this Karnataka style tomato bath recipe / tomato palav and share your feedback with me.

Karnataka style tomato bath recipe

Karnataka style tomato bath recipe in a pressure cooker

Cuisine: Karnataka

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Raw rice / Ponni rice / Sona masoori - 1 cup Cooking oil - 3 tbsp Bay leaf - 1 Cinnamon - 1 Cloves - 1 Cardamom - 1 Big onion - 1 (finely chopped) Ripe tomato - 2 (I used big sized Bangalore tomato) Mint + coriander leaves – a fistful Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Dhania powder / coriander seeds powder - 3/4 tsp Chicken masala powder - 1/2 tsp  Salt - as needed Water - 2 cups To grind masala Cinnamon - 1 inch piece Cloves - 2 Ginger - 1 inch piece Garlic cloves - 6 Green chilli - 1

TOMATO BATH RECIPE

1. Wash and soak raw rice in water for 10 minutes. Wash and finely chop onion, tomato.
2. Grind the ingredients given under “ to grind masala” to a coarse paste without adding water.
3. Heat oil in a pressure cooker. Saute the whole garam masala, onion.
4. Add ground masala and saute till nice aroma emits. Add finely chopped tomato.
5. Add mint + coriander leaves and saute quickly. Add the spice powders, salt and mix well.
6. Lastly add the soaked rice along with water and pressure cook in low flame for one whistle.
7. Open the cooker after the steam is released. Fluff the rice gently and serve hot. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak 1 cup of raw rice in  2 cups of water for 10 minutes. Wash and chop onion, tomato and set aside. Grind all the ingredients given under “ to grind masala” to a coarse paste. I used mortar and pestle and grind it without water. Heat 3 tbsp cooking oil in a pressure cooker base. Saute cinnamon, cloves, cardamom and bay leaf. Add onion and saute till transparent. Add the ground masala and saute till nice aroma emits. Now add the finely chopped tomato, mint leaves, coriander leaves, salt and saute till tomato becomes mushy. Add the red chilli powder, coriander seeds powder, chicken masala powder and turmeric powder. Mix quickly without burning. Lastly add the soaked rice along with water. Mix well and check for salt. Close the lid and keep the flame high till steam comes off. Now put the weight valve and lower the flame completely. Pressure cook in very low flame for one whistle. It takes maximum 10 minutes for one whistle based on the size of cooker. Open the cooker after the steam is released naturally.  Fluff the rice gently and serve hot with raita if you like.  Enjoy !

Note

For variations, you can use basmati rice or jeera rice but in Karnataka people use Sona masoori for rice varieties like pulao and bath. Adjust the quantity of chilli powder as per your taste. If you use Tamil nadu tomato, add more chilli powder based on its tanginess.

Friends, do try this easy version of Karnataka style tomato bath recipe and enjoy !

Technorati Tags: karnataka style tomato bath,karnataka style tomato rice,tomato bath recipe,tomato bath,tomato rice,karnataka tomato rice,tomato pulao

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Iyengar Paruppu Urundai Kuzhambu Recipe – No Onion No Garlic Recipe

Paruppu urundai kuzhambu is our family favorite. Usually I make in this method. But this time I tried Iyengar style no onion, no garlic paruppu urundai kuzhambu recipe following the recipe from Iyengar thaligai. It came out very well and super flavorful as I cooked in tin coated bronze pot which I recently got from Zishta. Its an organic cookware shop in Jayanagar, Bangalore. You can get handcrafted, quality checked, traditional cook wares in this shop.

 Actually I have a bronze pot given by my mom for my marriage. Every year I use that pot for making sweet pongal on Pongal festival day. In bronze pot, we cannot cook tamarind based or lemon based tangy dishes. But tin coated bronze pot can be used to prepare all the tamarind, lemon based dishes and rice dish like pongal, upma, payasam, So I got this pot from Zishta. Its really good. I can feel its handcrafted and not a machine mould. I am not sure about wear off of the tin coating. But I hope it will take at least an year if used on a daily basis. But proper washing care is needed. Click this link on how to maintain this pot. 

When I made this kuzhambu in tin coated bronze pot, it was so flavorful which I never experienced in my kitchen. It was amazing and I had a different cooking experience. Though the pot takes slightly more time to heat up and cook, it holds the heat for hours together. So we can enjoy this kuzhambu hot or warm for more time. Overall, I am happy with this purchase. Friends, do check out this recipe and try in a traditional cookware. You will love its taste and flavor ! Lets see how to make Iyengar style paruppu urundai kuzhambu with step by step pictures.

Check out my Iyengar style milagu kuzhambu recipe, manathakkali vathal kuzhambu , Iyengar sweet pongal too.

Iyengar Paruppu Urundai Kuzhambu Recipe

Learn how to make this delicious Iyengar paruppu urundai kuzhambu recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml (For paruppu urundai) Bengal gram / chana dal - 1/4 cup Toor dal - 1/4 cup Red chilli - 2 Coriander leaves - 2 tbsp Rice flour - 1 tsp Cooking oil or gingely oil - 2 tsp Salt - as needed Cooking soda - a small pinch ( optional) Asafetida / hing - 1/4 tsp For kuzhambu Tamarind - Big gooseberry size Kuzhambu milagai thool or sambar powder - 1 tbsp Turmeric powder - 1/4 tsp Salt - as needed for kuzhambu  To temper Gingely oil/ Sesame oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Red chilli - 1 (pinch into 2) Hing / Asafetida - a pinch

HOW TO MAKE IYENGAR PARUPPU URUNDAI KUZHAMBU

1. Soak tamarind. Wash and soak dals, red chilli in required water for 2 to 4 hours.
2. Drain the water and grind coarsely adding salt and hing.
3. Take in a bowl. Add rice flour, coriander leaves, oil and cooking soda.
4. Make balls and keep aside. In a pot or kadai, take 2 cups of tamarind extract.
5. Add sambar powder, salt and hing. When it boils, add the dal balls one by one.
6. Cook till balls float on top and gets cooked. Switch off the stove once the kuzhambu becomes thick.
7. Lastly temper the ingredients in gingely oil and add to kuzhambu. Garnish with curry leaves.
8. Serve hot with plain rice adding ghee or gingely oil. Tastes great for 2 to 3 days when refrigerated.

IYENGAR PARUPPU URUNDAI KUZHAMBU - STEP BY STEP PICTURES

Wash and soak dals and chilli in required water for 2 to 4 hours. Drain the water completely. Grind coarsely adding required salt and hing. Soak tamarind in 2 cups of water. Take in a bowl. Add rice flour, coriander leaves, gingely oil and cooking soda (If using). Mix well and make balls. Set aside. Take 2 cups of tamarind extract. Add sambar powder, hing and required salt. Boil in high flame. When the tamarind extract starts to roll boil, add dal balls one by one keeping the flame high. After adding all the balls, lower the flame to medium. Cook in medium flame till urundai gets cooked. Balls float on top after its cooked. Adjust water quantity based on need. Check the kuzhambu taste and add more sambar powder, salt if needed. Boil for few minutes.  Switch off the flame when the kuzhambu turns thick as you like. Lastly do the tempering part. Heat gingely oil. Splutter mustard seeds, urad dal, chana dal, hing and red chilli. Add to kuzhambu. Garnish with curry leaves and serve with plain rice adding ghee or gingely oil. It stays good for 2 days when refrigerated. Enjoy !

Note

Addition of baking soda and oil in the urundai mixture helps to make the urundai soft and well cooked. Adjust the quantity of sambar powder as per your taste. Thickness comes to this kuzhambu from the dal balls/ urundai. If necessary you can mash one or two urundai in the kuzhambu.

Try this Iyengar style paruppu urundai kuzhambu and enjoy with plain rice and roasted papad !

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Tomato bath Recipe in pressure cooker - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. 

Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain.

 Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.

Tomato bath recipe

Tomato masala bath recipe in pressure cooker

Cuisine: Karnataka

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Raw rice - 1 cup (Sona masoori rice) Water - 2 cups Cooking oil - 3 tbsp Cinnamon - 1 small piece Bay leaf - 1 Cloves - 2 Cardamom - 1 Big onion - 1 (Finely chopped) Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato) Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder) Turmeric powder - 1/4 tsp Coriander leaves – 1 tbsp Mint leaves - 10 Salt - as needed To grind masala Ripe tomato - 1 Grated coconut - 2 tbsp Green chilli - 1 Ginger - 1 inch piece Garlic cloves - 7 Cinnamon - 1 small piece Cloves - 2 Water – to grind masala

HOW TO MAKE TOMATO BATH

1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
2. Grind all the ingredients given under” to grind masala”.
3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
4. Saute onion and ground masala paste till raw smell leaves.
5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
6. Lastly add mint + coriander leaves. Add rice along with soaked water.
7. Mix well. Pressure cook in low flame for one whistle.
8. Switch off the flame. Open the cooker and fluff the rice.
9. Serve hot with onion raita. Enjoy !!

TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES

Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato. Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside. Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent. Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy. Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed. Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. Use Kashmiri chilli powder to get this bright color. Do not add more coriander and mint leaves.

Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !

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Arachuvitta Sambar Without Dal For Rice | Sambar without dal for rice

I wanted to try arachuvitta sambar without dal for rice for a long time. My friend told it tastes great for both rice and idli. So I wanted to give a shot and I had bookmarked some YouTube videos too. Finally I tried it last week for my lunch as I was in short of toor dal in my kitchen. This is more like Tamil brahmin’s style varuthu aracha kuzhambu / arachuvitta kulambu for rice but without using dal. 

You don’t need to use toor dal or moong dal in this recipe. The aroma of freshly roasted and ground spices is the highlight for this sambar recipe. It helps to give great flavor and thickness to this sambar. Not only dal, less tamarind and coconut is used in this recipe. 

When you feel bored of the regular paruppu sambar for rice, you can try this. If you want to avoid dal in your diet for health reasons, you can make this kuzhambu. As I prepared this with mixed vegetables like carrot, beans, potato, chayote, brinjal it came out very flavorful, tasty and healthy. You can also add drumstick, lady’s finger, pumpkin, turnip if you like. 

You can also prepare this masala powder in advance and make this sambar instantly. Bachelors and working women would find it helpful. Friends , do try this sambar recipe without dal and enjoy with rice. I personally liked it with idli, dosa too !

Check out my brahmin style arachuvitta sambar, no onion no garlic udupi sambar,  brahmin style potato curry, brahmin style vatha kuzhambu

Arachuvitta sambar without dal for rice

Arachuvitta sambar without dal for rice adding mixed vegetables.

Cuisine: Tamil nadu

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mixed vegetables - 1 cup ( 1 carrot, 5 beans, 1 potato, 1/2 chayote, 2 brinjals) Big onion - 1 (Chopped) Ripe tomato - 1 Tamarind – Big gooseberry size Sambar powder - 1/2 tsp Turmeric powder - 1/4 tsp Cooking oil - 1 tbsp Hing/Asafetida - 2 pinches Salt & water - as needed To roast and grind Cooking oil - 1 tbsp Coriander seeds / Dhania - 1 tbsp Chana dal - 1 tbsp Cumin seeds - 1/2 tsp Methi seeds/ Fenugreek seeds - 1/4 tsp Curry leaves – 5 leaves Red chilli - 4 ( I used Kashmiri chilli/ Byadgi chilli for bright red color and less spice) Grated coconut - 1 tbsp Raw rice – 1/2 tsp To Temper Ghee – 2 tsp Mustard seeds – 1/2 tsp Cumin seeds / Jeera – 1/4 tsp Curry leaves - Few

HOW TO MAKE SAMBAR WITHOUT DAL FOR RICE

1. Wash and chop all the vegetables into cubes. Set aside.
2. Heat oil in a kadai and roast all the ingredients given under ‘To roast’. Lastly add coconut, roast for a minute. Grind to a powder. Set aside.
3. Heat oil in a pressure cooker base. Saute onion,curry leaves and mixed vegetables.
4. Add tomato and saute till mushy. Add turmeric powder, sambar powder, salt and tamarind extract.
5. Lastly add the ground powder, mix well. Add some water if needed.
6. Pressure cook for one whistle in low flame. Temper mustard seeds in ghee and add to sambar. Garnish with coriander leaves. Enjoy with plain rice !

SAMBAR WITHOUT DAL FOR RICE - STEP BY STEP PICTURES

Wash and chop vegetables, onion, tomato and set aside. Soak tamarind in 1 cup of water. Heat oil in a kadai. Roast chana dal, coriander seeds, red chilli, methi seeds, cumin seeds, raw rice in low flame till nice aroma arises. Lastly add curry leaves , grated coconut. Saute for a minute. Switch off the flame. Grind to a powder. Set aside.   Heat oil in a pressure cooker base. Saute onion few curry leaves, mixed vegetables. Then add tomato and saute till mushy. Add salt, turmeric powder, sambar powder. Saute well. Add 1 cup of tamarind extract.  Add the freshly ground masala powder too. Mix well. If the kuzhambu is too thick, add 1/2 cup more water. Pressure cook everything in very low flame for one whistle. For this, keep the flame high till steam comes out. As soon as steam starts to come off, reduce the flame to completely low. Pressure cook in low flame for one whistle. Switch off the flame. Remove the lid after steam is released. Mix well and see the consistency of kuzhambu. If thick, add some water, check for salt and boil for a minute. If texture looks fine, you can do the tempering part. For tempering , heat ghee in a small kadai. Splutter mustard seeds, curry leaves and cumin seeds. Add to the sambar and mix well. Garnish with coriander leaves. Close the bowl with a lid. Give a standing time of 30 minutes to 1 hour for best taste. Tastes great the next day. So you can refrigerate and use this kuzhambu for 2 to 3 days. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. I used byadgi chillies which gives bright color but tastes less spicy.  Flavor of this sambar varies based on the red chilli.  Addition of rice in the masala helps to give thickness to the kuzhambu. You can skip it too.

Try this yummy arachuvitta sambar without dal. Enjoy with plain rice adding a tsp of ghee !

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Bottle Gourd Sambar Recipe / Sorakkai Sambar / Lauki Sambar

Sorakkai sambar / Bottle gourd sambar with freshly ground spices (Arachuvitta sorakkai sambar in Tamil) is an yummy, flavorful sambar recipe for rice. I have never tried varieties of sorakkai recipes for rice apart from  paal kootu , Poricha kuzhambu,  sorakkai dosai and poriyal. When I heard about this sorakka sambar from my neighbor, I was tempted to give a try.  Basically bottle gourd is a bland vegetable. It doesn’t have any appealing flavor or taste. But its a healthy vegetable with lots of benefits. It has more water content which helps for weight loss, provides cooling effect to body, reduces liver inflammation, treats constipation etc. So I try to include this veggie atleast once in a week in my diet. For this sambar instead of following my usual sambar recipe, I added Tamil brahmin style arachuvitta sambar masala by roasting and grinding the spices, chilli and coconut. It came out very well with an awesome aroma. We loved this sambar very much. In Karnataka, my friends make Sorakkai sambar in a different way by adding a different masala. Soon I will try to learn from them and make a post. Now lets see how to make Tamilnadu style sorakkai sambar recipe with step by step pictures.

Check out my other sambar varieties for rice.

Also check out my 70+ kuzhambu recipes !

Sorakkai Samabr / Bottle gourd sambar recipe

Arachuvitta Sorakkai sambar / Bottle gourd sambar for rice with freshly ground masala.

Cuisine: Tamil nadu

Category: Sambar

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/3 cup Turmeric powder - 1/4 tsp Cooking oil - few drops Bottle gourd - 1/2 ( Cut into big chunks) Big onion - 1 (Chop into cubes) Tomato - 1 (Chop into cubes) Green chilli – 1 (slit into two) Curry leaves - Few Cumin seeds / Jeera - 1/4 tsp Tamarind - Big gooseberry size Sambar powder – 1/2 tsp (Optional, Use any brand or homemade) Salt & water - as needed To roast and grind Cooking oil - 2 tsp Coriander seeds / dhania - 1 tbsp Chana dal - 1 tbsp Urad dal - 1 tsp Methi seeds - 1/4 tsp Red chilli - 6 Raw rice - 1/2 tsp Hing - 2 pinches Grated coconut - 1 tbsp To Temper Ghee - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Coriander leaves - to garnish

HOW TO MAKE SORAKKAI SAMBAR

1. Wash and peel the skin of sorakkai / bottle gourd. Cut into two and chop the spongy portion. Discard it. Chop sorakkai into big cubes and set aside.
2. In a pressure cooker, take the toor dal, chopped bottle gourd, onion, tomato, green chilli, cumin seeds, required water and a drop of cooking oil. Cook for 1 whistle in very low flame. Mash the dal gently and set aside.
3. Heat oil in a kadai. Roast all the items given under “To roast and grind”. Grind to smooth paste.
4. To the cooked dal add tamarind extract, ground masala paste, salt and some water.
5. Roll boil for 5 minutes till nice aroma wafts. Temper in ghee and add to sambar. Garnish with coriander leaves. Serve with rice !

SORAKKAI SAMBAR RECIPE - STEP BY STEP PICTURES

Soak tamarind in 1 cup of water. Wash the bottle gourd and peel its outer skin using a peeler. Cut into two pieces and remove the center, spongy part using a knife and hands. Discard the soft part with seeds. Now chop the sorakkai into big pieces as we are making sambar with it. For poriyal or kootu, you can chop it finely. In a pressure cooker base, take toor dal, chopped bottle gourd, chopped big onion, tomato, slit green chilli, cumin seeds, turmeric powder, required water and a drop of cooking oil. Keep the flame high and cook till steam starts to come out of the nozzle. As soon as steam comes out, lower the flame completely and put the weight valve. Let it pressure cook in very low flame for one whistle. It may take 8 to 12 minutes depending on the size of cooker. (If you use small sized cooker, keep it in small burner gas stove. For bigger sized cooker, use big burner.). Open the cooker lid after the steam is released on its own. Mash the dal gently with a ladle. Make sure you don’t mash the sorakkai pieces. While pressure cooking, you can roast the ingredients for sambar masala. For this, heat 1 tbsp oil in a kadai. Roast chana dal, urad dal, red chilli, methi seeds, coriander seeds and raw rice. Roast in medium flame till dal turns golden brown. Do not burn any ingredient. After roasting, grind everything to a smooth paste adding coconut and water.    Add 1 cup of tamarind extract, sambar powder (optional), ground sambar masala paste to the cooked dal. Adjust the consistency of sambar by adding water. Add required salt. Let the sambar roll boil for few minutes till nice aroma wafts through your house. Add little water based on the thickness of sambar. Switch off the flame and garnish with finely chopped coriander leaves. Last but not the least do the tempering part. Heat 1 tbsp ghee in a small kadai. Splutter mustard seeds, curry leaves and add to sambar. Mix well and close with a lid. Give a standing time of 30 minutes to 1 hour for best taste and flavor. Mix this sambar with plain rice. Do not forget to add few drops of ghee while serving !(This sambar thickens as it cools down. So add some water, give a boil and serve hot whenever needed). Enjoy !

Note

Do not chop sorakkai into small pieces. It gets mashed up while pressure cooking. So use big pieces. Adjust the quantity of red chilli as per your spice level. This sambar thickens over time. So you should add water whenever needed, give a boil and serve hot. Addition of sambar powder is optional in arachuvitta kuzhambu. But I use little. Do not forget to temper in ghee for more flavor.

Try this yummy sorakkai arachuvitta sambar and share your feedback with me.

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