Carrot Sambar Recipe For Idli - South Indian Carrot Sambar

I started to make this carrot sambar recipe for my daughter when she was a kid. Its a great way to make my daughter eat this vegetable. I make it less spicy as per my baby’s taste. Its a good side dish for Idli, dosa with a nice aroma and mild sweetness of carrot. This sambar can be served for rice if you add little more tamarind. You can make it as a no onion no garlic version by skipping onion, garlic in this recipe. I have shared those points in Notes section.Try this for your family .I am sure they will love it. Lets see how to make this healthy carrot sambar recipe for Idli ,dosa.
Check out my other Idli Sambar Recipes HERE.
42 Chutney varieties
15 Idli varieties

Carrot Sambar Recipe

Healthy Carrot sambar for Idli dosa

Cuisine: Indian

Category: Side dish

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Carrot – 2 nos Toor dal + Moong dal – 1/2 cup Sambar onion – 10 nos OR Big onion – 1 no Sambar powder – 1.5 tsp ( add less based on kids taste) Tamarind – Small gooseberry size Asafetida / Hing – 2 pinches Turmeric powder – 1/4 tsp Salt & water – As needed. To Temper Oil – 2 tbsp Mustard seeds – 1 tsp Fenugreek seeds – 1/4 tsp Tomato – 1 no Garlic flakes – 5 nos Curry leaves – A few To garnish Coriander leaves - few

METHOD

Wash & peel the skin of carrot. Chop into slices.Chop the big onions into small cubes. If using small onions, peel the skin and set aside.In a pressure cooker, take dal, few curry leaves, a tsp of ghee and turmeric powder adding 2 cups of water. Take the sliced carrots in a small bowl, no need to add water.Place it inside the cooker. Cook for one whistle in low flame. Open the cooker & mash the dal.Remove the carrot bowl.  Heat oil in a kadai and when it gets heated , season with mustard seeds, fenugreek seeds, curry leaves. Add onion, garlic cloves and saute until it turns transparent. Add tomato pieces and saute until mushy. Add the tamarind extract, hing, salt, sambar powder , turmeric powder and salt.Boil well for few minutes. Add cooked carrot slices and dal. Mix well and roll boil for 2 minutes.Adjust the consistency of sambar by adding required water. Garnish with coriander leaves.Transfer the sambar to a vessel and add a tbsp of ghee. Enjoy with hot Idli, dosa !!

Note

To make this sambar for rice, add medium gooseberry sized tamarind and use 1 slitted green chillies along with onions.Do not add more tamarind. Sambar will become too sour. SKIP onion garlic and make it for festivals.  You can also add potato cubes along with carrot slices. For variations, skip tamarind and use 3-4 tomatoes. You can use either toor dal or moong dal alone.

  Enjoy this healthy, yummy sambar with Idli, dosa !

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MILAGU KUZHAMBU | PEPPER KUZHAMBU

My hubby loves this milagu kuzhambu a lot. He always used to say that  Iam good in making this. Thanks to the supplementary issue of “Aval Vikatan” . It is the source for this kuzhambu. But I made some modifications according to our taste buds!! Whenever I get up late in the morning and when I run short of time to prepare lunch for my husband, I always do this. Its very easy to do. Lets see how to make this easy pepper kuzhambu for rice with simple ingredients.

Ingredients 

To dry roast and grind

• Pepper corns – 1 tbsp
• Jeera/Cumin seeds – 2 tsp

To saute:

• Mustard seeds – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Small onions – 5-7 nos ( finely chopped)
• Garlic -  10 flakes (finely chopped)
• Curry leaves – a sprig
• Tomato – 1 no (finely chopped)
• Turmeric powder – a pinch
• Cooking Oil or gingely oil – 2 tbsp
• Salt and water - as needed

Other ingredients:

• Tamarind – Medium gooseberry size ( 2 to 3 tsp extract)

HOW TO MAKE MILAGU KULAMBU - Method 

• Dry roast pepper and Jeera together just for 1 min in a hot kadai. U’ll get a nice aroma.(Note:Jeera should not be turned black) Grind it slightly coarse.
• Soak tamarind in hot water for 5 –10 mins and extract juice from it. Take 1 cup of juice from it. Add the pepper, jeera powder to the extract. Keep it aside.
• Now heat a wok/pan with 2 tbsp of oil and add the mustard seeds. Once it pops, add the methi seeds. Fry..
• Add the finely chopped onions and garlic pieces along with curry leaves. Saute till they become translucent.
• Now add the tomato and cook till it becomes mushy.
• Add the turmeric powder and tamarind extract along with the required salt.
• Let it boil for 10 to 15 mins in medium flame till its raw smell goes off. Add water in the middle if necessary. You can make it thick or thin as you like. Check for taste and add some raw pepper powder if needed. 
• Now switch off the flame and garnish with  fresh curry leaves and 2 tsp of gingely oil. Cover and rest before you serve. 

If you need it more spicy , you can add the raw pepper powder on top of the gravy. No need to boil. That gives a special flavor to this Kuzhambu. I always do this at the end:)

Yummy ,Spicy Milagu Kuzhambu is ready to serve with plain rice and ghee!! It tastes great when crispy potato poriyal or  simple sorakkai poriyal is served as a side dish!!

My MIL’s Tips:

1.     For initial stages of cold: U can try this kashaayam.

Take 1 tbsp pepper, 1/2 tsp cumin /jeera and 1 inch size ginger in a blender and crush it into one or two. Boil a glass of water . Add this mixture to it. Boil till it gets reduced into quarter glass. Drink this by adding honey or jaggery.
2. For loss of appetite and Indigestion:
Grind 1 tsp of pepper ,1 tsp of Jeera with salt. Make it a coarse powder by adding a pod of garlic at the end. Mix it with ghee and hot plain rice and have it for 2 days. It improves the loss of appetite.
3.For dry cough: Roast 5 –7 peppers in 2 tsp of ghee till it splutters. Now remove the roasted pepper and eat it as it is. Drink the hot ghee (throat bearable heat).
We usually do all the above remedies at our home and are really beneficial:)

For Weight Loss:
If you drink pepper rasam(without rice) around 11 in the morning regularly, sure you will reduce your weight by at least 1 to 2 kg per month(no dieting is necessary). But please don't add too much of pepper . It may lead to stomach ulcer. Just normal amount of pepper as we use for rasam is sufficient!!

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BISIBELEBATH RECIPE

We do this rice dish in the weekend.U all know this is Karnataka's special dish.We make sambar and rice separately & mix them..Here is the recipe,
Check out my latest Karnataka style Bisi bele bath recipe

  Ingredients 

Vegetables – ALL or ANY(Carrot,beans,potato,peas,raddish,brinjal,chow-chow,raw banana,drumstick,broad beans etc)	2 cups
Rice	1/2 cup
Water	4 cups
Toor dal	1/3 cup
Tamarind	A big gooseberry size
Oil	1 tbsp + 2 tsp (to roast)
Sambar powder	1/2 tsp
Jaggery	A Small piece

To Roast & Grind

Dhania/Dry Coriander seeds	2 tsp
Fenugreek	1/2 tsp
Chana dal	1 tbsp
Red chilly	6 – 8 nos (adjust)
Asafetida/Hing	a pinch
Cinnamon	1 small stick
Cloves	2 nos
Grated Coconut	2 tbsp

To temper

Mustard seeds	1/4 tsp
Jeera/Cumin seeds	1/4 tsp
Sambar onions/Pearl onions	1/4 cup
Green chilly	1 no
Curry leaves	1 sprig
Oil	1 tsp
Coriander leaves	to garnish
Cashew nuts	a few

  Method

1. Wash and Pressure cook rice with required water.Keep it for 2 –3 whistles and till it is overcooked & mushy.Set aside.Cut all the vegetables for 1 inch size.
2. Then pressure cook toor dhal with a drop of oil and a pinch of turmeric powder.Keep it for 2 whistles. Hand blend it. Mix well to become mushy.Soak tamarind in water and extract pulp from it.
3. Heat a kadai with 1 tsp of oil and roast all the items given under “To roast & grind” table and lastly add the grated coconut , roast it well and grind in a powdered form.Keep it aside.
4. Heat oil in a pan,add the tempering items,sambar onions and green chilly.Saute till they are transparent.Add the tamarind extract, all the raw vegetables and a pinch of asafetida.Close the pan with a lid .It should boil till the vegetables get cooked.
5. Now add the cooked toor dal and sprinkle the ground powder. Mix well to avoid lumps.
6. Let it come to a boil. Finally,add the curry leaves and coriander leaves.
7. Delicious SAMBAR IS READY !!!
8. Now take the rice in a big vessel and add the required amount of sambar to it with ghee.Mix it well.
9. Sprinkle coriander leaves and serve hot with Papad or Vadaam!!!

NOTE:

1. As we prepare the sambar separately,u can use the same for dinner too!!.It tastes excellent with idly,Pongal & dosa!!So no need to prepare any side dish for dinner.U can take rest and enjoy the weekend!! 
2. I’ve mentioned 2 cups of vegetables for just 1/2 cup of rice because this is the easiest way to make the children to eat vegetables :).Please reduce the amount of vegetables based on ur wish..
3. In karnataka, they add cloves and cinnamon while grinding the spices but i don’t add. I make it in our style .So if u need the authentic bisibelebath , roast the cinnamon and cloves along with spices , Powder them and add..
4. Add more sambar while u mix with rice because the rice absorbs all the sambar by the time u eat. Keep some sambar in reserve.I always mix the rice & sambar just before eating and serve hot..
5. At last, add little ghee to enhance the taste and flavour.

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