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Showing posts with label SAMBHAR VARIETIES FOR LUNCH. Show all posts
Showing posts with label SAMBHAR VARIETIES FOR LUNCH. Show all posts

March 6, 2024

Mangalore Cucumber Sambar | Southekayi Sambar Recipe

Mangalore cucumber sambar

Mangalore Cucumber sambar (Southekayi sambar in Kannada) was in my try list for years. I have tasted this kind of sambar in temples and marriage functions. When I was looking for the recipe, I came across this one in Udupi recipes YouTube channel. I tried it for the first time. It came out so well, colourful and tasty with a nice aroma. Its taste was so close to the Karnataka temple style sambar and more like Brahmin's arachuvitta sambar recipe. I am glad to share this post in my blog. 

Friends, do try this Karnataka temple style sambar with Mangalore cucumber and enjoy with plain rice adding ghee. Tastes great !


Southekayi sambar recipe


Mangalore Cucumber sambar | Southekayi sambar


Mangalore Cucumber sambar | Temple style Udupi Sambar recipe

Mangalore Cucumber sambar | Southekayi sambar recipe


 
Cuisine: Karnataka
Category: Side dish 
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
To Pressure cook
  • Mangalore cucumber (Southekayi) - 1/2
  • Tamarind – Big Gooseberry size
  • Jaggery - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Toor dal - 1/3 cup
  • Salt & water - as needed
To temper
  • Cooking Oil or Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli – 1
  • Curry leaves - few

To roast and grind
  • Cooking oil - 1 tsp
  • Fenugreek seeds - 1/4 tsp
  • Urad dal - 2 tsp
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tsp
  • Byadagi red chilli - 2 to 3 (Add more for spicy taste)
  • Curry leaves - few
  • Grated Coconut - 1/3 cup
HOW TO MAKE MANGALORE CUCUMBER SAMBAR
  1. Wash and chop the cucumber into big pieces. Soak tamarind in water and take the extract. Set aside.
  2. Pressure cook toor dal adding turmeric powder, few drops of cooking oil and water. Set aside.
  3. Keep a box inside the cooker and place the cucumber pieces.
  4. Pressure cook in low flame for one whistle. Open the cooker and remove the bowl. Mash the dal. Add the cooked cucumber pieces to the cooker.
  5. In a kadai, heat a tsp of oil. Roast all the ingredients given under “ to roast and grind” till nice aroma emits. Grind everything to a smooth paste adding coconut.
  6. Add the paste to the cooked toor dal. Add tamarind extract, jaggery, salt and required water.
  7. Boil well for few minutes till its aromatic. Lastly switch off the flame. Temper the ingredients and add to it.
  8. Garnish with coriander leaves. Enjoy with plain rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop the cucumber pieces with skin. Keep it in a bowl. Soak tamarind in required water and take the extract. Set aside.

  • In a pressure cooker, take the dal, add required water, turmeric powder and little oil. Place a bowl inside the cooker and keep the chopped cucumber pieces. No need to add water. Close the cooker.
  • Mangalore cucumber sambar
  • Pressure cook for one whistle in low flame. Open the cooker after the steam is released.

  • Heat oil in a small kadai. Roast all the ingredients given under “ to roast and grind” till golden and aromatic. Grind everything to a smooth paste adding grated coconut.
  • Mangalore cucumber sambar
  • In a bowl, take the tamarind extract, ground masala paste, cooked toor dal, turmeric powder, salt, jaggery and cooked cucumber pieces. Mix well and check the consistency. Add more water if needed.
  • Mangalore cucumber sambar
  • Boil the sambar for few minutes till raw smell of tamarind goes away. Switch off the flame and garnish with coriander leaves. Temper in ghee and add to the gravy. Mix well and serve with plain rice.
  • Mangalore cucumber sambar
    Enjoy !

Note

  • You can use chow chow / Chayote or mixed vegetables instead of cucumber.
  • Make sure the cucumber pieces are not over cooked. No need to add water in the bowl that you place inside the cooker.
  • You can also add little sambar powder for variations.

Try this temple style Mangalore Cucumber sambar and enjoy !

Southekayi sambar

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April 27, 2023

20 Sambar Recipes For Rice | Sambar Varieties For Lunch | Different types of Sambar for rice

sambar varieties for rice

After a long time, I am sharing a collection post. Its a list of 20 best sambar recipes for rice. In South India, Sambar is the staple side dish for rice. We South Indians cannot live without sambar for rice. Even though we make hundreds of varieties of kuzhambu, Sambar in the lunch menu gives the fulfilment of eating rice.

In hotels or at houses, Sambar would be the first thing in our lunch menu. Then comes Rasam, Kara kuzhambu, Vatha kuzhambu, More kuzhambu etc. Sambar can be prepared in varieties of ways. But most of the households have a standard preparation of their sambar recipe using homemade sambar powders. Me too not an exception.

My sambar tastes and smells the best with my MIL’s homemade sambar powder. I never buy store bought sambar powders even though my friends and relatives have tried and told about Sakthi, Aachi and MTR sambar powders. If you don’t have the option of making homemade sambar powder, you can definitely go with store bought ones. It also tastes equally good but you should adjust the spice levels based on the brand you use. Please click the picture below for our Homemade sambar powder recipe. I have also shared a Tamil brahmin sambar powder recipe learning from my neighbour. Please click the picture and check it if you are interested. 

Tamil brahmin sambar powder   

In this collection, I have shared nearly 20 varieties of sambar for rice. It includes mixed vegetable sambar, basic sambar adding drumstick, sambar without vegetables, Sambar without dal, Tamil brahmin style sambar adding freshly ground spices, Pongal sambar adding 7 country vegetables, some 4 varieties of keerai sambar, 3 varieties of Kerala sambar and finally a sambar recipe for making bisibelebath.

homemade sambar powder

Friends, do check out this list of sambar recipes for lunch and try your favourite. Please don’t forget to leave your feedback.

BASIC SAMBAR RECIPE ADDING DRIUMSTICK

This is our basic sambar recipe we have been following for years together adapting through generations. You can make a perfect, Tamil Nādu style sambar using this recipe. Click the picture below for the detailed recipe link.

 drumstick sambar

 

Radish Sambar | Mullangi Sambar

Many beginners refrain from making Mullangi sambar / Radish sambar thinking about its weird smell. But if you try the way I have mentioned in this recipe, you will start to love this sambar and make it often. There is a secret tip I learnt from my aunty/ Athai.

 Mullangi sambar

LADY’S FINGER SAMBAR | VENDAKKAI SAMBAR RECIPE

If its a no moon day or any festival, this Lady’s finger sambar without onion will be in our lunch menu without fail. Its a simple and yummy sambar recipe with the goodness of fried lady’s finger.

    Lady's finger sambar

PONGAL SAMBAR | 7 VEGETABLE SAMBAR FOR PONGAL FESTIVAL

This is our traditional 7 kai sambar for Pongal festival. In this recipe, I have used 7 different country vegetables. Its a must try recipe on Pongal festival. Instead of sambar, we make the same as kootu with slight variation in this recipe. The same sambar can be prepared for Thiruvathirai festival too. In general, I call this as festival sambar.

 Pongal kuzhambu

SORAKKAI SAMBAR / BOTTLE GOURD SAMBAR RECIPE

This is an interesting sambar recipe using sorakkai / bottle gourd. If you are bored of making Sorakkai dal and Sorakkai kootu, try this sambar. You will love it.

    Sorakkai sambar

ARACHUVITTA SAMBAR – TAMIL BRAHMIN STYLE SAMBAR

I am a big fan of Tamil brahmin style arachuvitta sambar. The aroma of freshly roasted and ground spices takes this sambar to the next level. I have used onion in this recipe. You can use any vegetable like drumstick, brinjal, chow chow etc.

arachuvitta sambar    

CABBAGE SAMBAR | MUTTAIKOSE SAMBAR

Have you ever tried a sambar recipe adding Cabbage ? If not, try this delicious sambar recipe. You will be amazed by its taste and flavour.

    cabbage sambar

CLUSTER BEANS SAMBAR | KOTHAVARANGAI SAMBAR

Cluster beans sambar is our family favourite recipe. Whenever we buy cluster beans, this sambar would be our priority. Adding in sambar helps to remove the mild bitterness of cluster beans.  Do try it and see how you like it.

    cluster beans sambar

MIXED VEGETABLE SAMBAR IN A PRESSURE COOKER

This is a super easy and quick, one pot sambar recipe for rice adding mixed vegetables. Ideal for working women and bachelors.

 Vegetable sambar

KEERAI SAMBAR

We usually make this sambar with Amaranthus variety. It tastes so good when paired with raw banana curry. Do give it a try.

    Keerai sambar

KERALA SAMBAR WITHOUT COCONUT | ONAM SADYA SAMBAR

Basically I love Kerala food especially Onam sadya is my favourite lunch menu. Here is a simple and easy Onam sadya sambar recipe with mixed vegetables.

    Onam sadya sambar

VARUTHARACHA SAMBAR | KERALA SAMBAR WITH COCONUT

This is yet another version of Onam sadya sambar. In this recipe, sambar is prepared using freshly roasted and ground spices and coconut. Do give it a try !

    Kerala varutharacha sambar 

KERALA ULLI SAMBAR

Kerala Ulli sambar is one of the simple and yummy sambar varieties that tastes great not only with rice but idli, dosa as well. Do check it out by clicking the picture below.

    Kerala ulli sambar

MANGO SAMBAR

Mango sambar is my most favourite sambar recipe. We never fail to make this sambar during mango season. With the tangy taste of raw mango, it smells and tastes the best. Check it out friends. 

    Mango sambar

DRUMSTICK LEAVES SAMBAR | MURUNGAI KEERAI SAMBAR

Super healthy and delicious sambar recipe adding Drumstick leaves/ Murungai keerai. You must try this once. 

    Murungai keerai sambar

SAMBAR WITHOUT VEGETABLES | ONION SAMBAR

When you don’t have any vegetables in your pantry and still want to make sambar for rice, this onion sambar comes to rescue. You can use either small onion or big onion in this recipe.

    Onion sambar

PALAK SAMBAR / PASALAI KEERAI SAMBAR

Healthy and delicious Palak sambar / Spinach sambar. You can use regular spinach or even baby spinach for this recipe. Its a yummy variation from the usual Dal palak.

    Palak sambar

PONNANGANNI KEERAI SAMBAR | GOOD FOR EYESIGHT

Many of you must be aware of this Ponnanganni keerai. Its known as Dwarf copper leaf in English, Gudari Saag in Hindi, ‎Ponnaganti Koora in Telugu, ‎Honagonne soppu in Kannada, ‎Kozuppa, Ponnankanni in Malayalam. Its very good for eyesight and a great coolant for summer. Try it out.

    Ponnanganni keerai sambar

PUMPKIN SAMBAR | PARANGIKAI SAMBAR

With a mildly sweet taste of Pumpkin, this sambar is a super healthy and flavourful one. Tastes good with idli, dosa as well.

    pumpkin sambar

SAMBAR FOR BISIBELEBATH

Usually Bisibelebath is prepared in one pot by mixing rice, dal, vegetables and spices together. In this version, I have prepared sambar and rice separately and mixed them just before serving. Its a different method but tastes so good. Do give it a try.

    Bisibelebath sambar

SAMBAR WITHOUT DAL

Many of my readers asked me to share a sambar recipe without dal. So I tried this variety and posted it. Its a tasty sambar recipe without cooked toor dal. The flavor and taste comes from the freshly roasted and ground spices. I am sure you will love it.

    
sambar without dal

TIRUNELVELI SAMBAR

This is my mom’s special Tirunelveli sambar which is popularly known as IDI sambar. I have used Drumstick and mango in this recipe. You can make it adding brinjal or simply onions.

    Tirunelveli sambar

Friends, hope you have gone through and enjoyed my collection of Sambar recipes for rice. Do try them and share your feedback with me.

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April 2, 2019

Arachuvitta Sambar Without Dal For Rice | 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 sambarbrahmin style potato currybrahmin style vatha kuzhambu




sambar without dal


Arachuvitta sambar without dal for rice


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



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.
  • sambar without dal for rice 
    sambar without dal for rice

  • Heat oil in a pressure cooker base. Saute onion few curry leaves, mixed vegetables. Then add tomato and saute till mushy.
  • sambar without dal for rice
  • Add salt, turmeric powder, sambar powder. Saute well. Add 1 cup of tamarind extract.  Add the freshly ground masala powder too.
  • sambar without dal for rice
  • 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.
  • sambar without dal for rice
  • 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 !
arachuvitta sambar without dal


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March 13, 2019

Bottle Gourd Sambar Recipe / Sorakkai Sambar / Lauki Sambar

Sorakkai 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 kuzhambusorakkai 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


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



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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