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Showing posts with label SOUTH INDIAN LUNCH RECIPES. Show all posts
Showing posts with label SOUTH INDIAN LUNCH RECIPES. 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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February 28, 2023

Mullangi Kuzhambu | Chettinad Mullangi Masala Kulambu | Radish Kara Kuzhambu

Mullangi masala kuzhambu

Here is an yummy and tasty Chettinad style masala kuzhambu adding Radish /Mullangi. This mullangi masala kuzhambu is a great replacement for my usual mullangi sambar, mullangi poriyal and mullangi chutney. We all loved it.

Radish has amazing health benefits. It is rich in antioxidants, calcium and potassium. Helps to treat Jaundice, Osteo arthritis, respiratory disorders etc. But whenever we cook Radish at home, its funky smell dominates the entire house. Many people hates Radish just because of this bad odour. So I usually saute the radish in little oil for few minutes before cooking in a pressure cooker while making sambar or poriyal. It helps to suppress the smell to some extent.

In this Chettinad style masala kuzhambu, the addition of spices overcomes the dominating mullangi smell and it takes the kuzhambu to the next level both in taste and flavor. In my house, Sendhil doesn’t like kurma based kuzhambu recipes for rice. Surprisingly he loved this kulambu a lot. Thanks to Sharmilee for this wonderful recipe. I am sure, I will include this kuzhambu in my regular lunch menu and make it often.

Friends, do try this Mullangi masala kuzhambu if you haven’t tried it so far. You will love it for sure. For variations, you can use chow chow, Knol khol, ridge gourd, brinjal, drumstick and even potato instead of radish. Now lets go to the recipe with a video.



Mullangi kuzhambu

  

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice


Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice


 
Cuisine: Chettinad
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
To temper
  • Cooking oil - 1 tbsp
  • Cinnamon - 1 inch
  • Bay leaf - 1
  • Fennel seeds - 1/4 tsp
  • Radish - 3
  • Small onion - 10 to 15
  • Garlic - 10 cloves
  • Curry leaves - few
  • Red chilli powder - 3/4 tsp
  • Coriander powder - 1 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To saute and grind
  • Cooking oil - 1 tbsp
  • Big onion - 1
  • Tomato - 1
  • Fennel seeds - 1/2 tsp
  • Grated coconut - 1/4 cup
HOW TO MAKE MULLANGI KUZHAMBU
  1. Wash and peel the skin of Mullangi / Radish. Chop into round slices. Set aside.
  2. Wash and peel onion, garlic. Heat oil in a kadai. Saute onion, tomato.
  3. Grind it along with coconut and fennel seeds to a smooth paste. Set aside.
  4. Heat oil in a pressure cooker. Saute Cinnamon and bay leaf. Saute onion, garlic and radish slices.
  5. Add red chilli powder, coriander powder and saute for a minute. Then add ground tomato paste and required water.
  6. Lastly add the salt. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  7. You can see a layer of oil floating on top. Check the consistency. If its watery, boil for sometime.
  8. Garnish with coriander leaves and serve with plain rice. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Radish / Mullangi. Slice into thin roundels. Wash and peel small onion, garlic cloves. Set aside.

  • Heat oil in a kadai. Saute onion, tomato till mushy. Take them in a mixie jar. Add grated coconut, fennel seeds and grind everything to a smooth paste. Set aside.
  • Mullangi kuzhambu
  • Heat oil in a pressure cooker base. Add cinnamon and bay leaf. Saute onion, garlic cloves and Radish slices. Saute for a minute.

  • Add turmeric powder, red chilli powder and coriander powder. Add the ground tomato paste, salt and mix well. Saute for a minute. Add required water and pressure cook everything for one whistle in low flame.
  • Mullangi kuzhambuMullangi kulambu
  • Open the cooker after the steam is released naturally. When you open the cooker, radish will be cooked well and you can see a layer of oil floating on top of gravy. Check the consistency and add more water, boil for a minute and garnish with coriander leaves. Serve with plain rice. Enjoy !Mullangi kulambu


Note

  • Adjust the quantity of spice powders as per your taste.
  • You can skip fennel seeds while sauting onion garlic.
  • Use small onions for best taste and flavor.
  • Saute Radish along with onion and garlic. It helps to reduce the raw smell of Radish while cooking.

Try this easy, yummy, one pot Mullangi masala kuzhambu and enjoy with some poriyal and papad.

Mullangi kara kuzhambu


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August 3, 2020

Kovil Puliyodharai Recipe –Temple Style Tamarind Rice

Kovil puliyodharai recipe
Making a perfect Kovil puliyodharai / Temple style tamarind rice must be the dream for many. Me too not an exception. Whenever we visit temples, I never forget to buy a pack of tamarind rice from temple’s prasadam stall. Sometimes my FIL buys an extra packet of puli sadam just for me. I love the flavor of puli sadham packed in banana leaf or served in donnai (hand pressed plantain leaf bowls). I have always wanted to recreate that taste in my kitchen and tried so many recipes titled temple style puliodharai but never satisfied with the result.

 
Recently I tried this kovil puliyodharai recipe from Royal Dakshin YouTube channel and was so happy with the outcome. I altered the quantity of ingredients as per my requirement and tried it. It tasted so close to the puli sadam served in Tamil nadu temples. I have tasted this kind of puliodharai in perumal koil madapalli and some other temples near Trichy, Kumbakonam. But one thing I observed is, this recipe needs some standing time for all the taste and flavor to blend well. Also if you store this tamarind rice in a bowl lined with banana leaf, it tastes exactly like kovil puliyodharai. 

Friends, do try this Tamilnadu temple style tamarind rice during this festival month and share your feedback with me. Lets see the making with step by step pictures and video !

Temple style puliyodharai

Temple style puliodharai / Kovil puliyodharai recipe


Temple style puliodharai / Kovil puliyodharai recipe

Tamil nadu temple style puliyodharai recipe with stepwise pictures.


Cuisine: South Indian
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

For Pulikachal Paste
  • Gingely oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tbsp
  • Roasted peanuts - 2 tbsp
  • Curry leaves - few
  • Red chilli - 2 ( pinched into 2)
  • Hing/ asafetida - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Jaggery - 1 tsp
  • Tamarind - Lemon size
  • Salt & water - as needed
For spice powder (Dry roast)
  • Coriander seeds - 1.5 tsp
  • Chana dal - 1.5 tsp
  • Urad dal - 3/4 tsp
  • Fenugreek seeds - 1/2 tsp
  • Red chilli - 4
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Black or white sesame seeds - 2 tsp ( I used black ones)
  • Asafetida / Hing - 1/4 tsp
  • Curry leaves - 5
For tamarind rice
  • Raw rice or steamed rice - 1 cup
  • Water - 2 cups for raw rice / 3 cups for steamed rice
  • Gingely oil - 1 tbsp + few drops for cooking rice
  • Curry leaves - Few ( to decorate)
  • Banana leaf - to store and serve the rice

HOW TO MAKE KOVIL PULIYODHARAI

  1. Heat a kadai and dry roast all the ingredients given under “For spice powder”.
  2. Cool down and grind to a fine powder. Set aside.
  3. Heat oil the kadai and splutter mustard seeds, urad dal, chana dal, red chilli, roasted peanuts, curry leaves and hing.
  4. Add 1.5 cups of tamarind extract, required salt, turmeric powder, chilli powder, jaggery.
  5. Let it roll boil till oil floats on top and becomes semi thick paste.
  6. Lastly add 2 tsp of ground puliyodharai spice powder and boil for a minute.
  7. It thickens more and leaves oil on sides. Switch off the flame. Cool down and store in a box. 
  8. Pulikachal paste is ready. You can refrigerate and use up to 2 weeks. Store the remaining spice powder in an air tight box.
  9. To make Kovil puliyodharai, wash and pressure cook one cup of raw rice adding 2 cups of water and few drops of gingely oil.
  10. Spread the rice in a plate, cool down. Add the required tamarind rice paste and the spice powder. Mix well.Check for taste, add more if needed.
  11. Add little gingely oil, mix gently. Garnish with chopped curry leaves and cover the bowl with a banana leaf.
  12. Give a standing time of one or two hours. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

  • Heat a kadai and dry roast all the ingredients given under “For spice powder”. Cool down and grind to a fine powder. Set aside. Soak lemon size tamarind in 1 cup warm water for 20 minutes. Take 1.5 cups extract. Keep it aside.
    Kovil puliyodharai recipeKovil puliyodharai recipe
  • Heat oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves, hing. Add 1.5 cups of tamarind extract, turmeric powder, red chilli powder, required salt and jaggery.
    Kovil puliyodharai recipe
  • Boil till the raw smell leaves and starts to leave the oil. When the paste becomes semi thick, add the ground spice powder. Mix till thick and leaves oil. Pulikachal / tamarind rice paste is ready.
    Kovil puliyodharai recipe
  • Switch off the flame. Cool down the paste completely and store in a clean box. Use a clean spoon to handle. Stays good for 2 weeks under refrigeration. Also store the remaining spice powder in a box.

  • To make temple style tamarind rice : Wash and pressure cook 1 cup of raw rice. Add 2 cups of water, few drops of oil and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Spread the rice in a plate. Add 2 tsp of gingely oil. Cool down.

  • Add the required paste, 1 to 2 tsp of spice powder and mix gently to coat evenly. Add more gingely oil if required. Garnish with fresh curry leaves. Keep the rice in a bowl lined with banana leaf. Cover it with another banana leaf and give a standing time for an hour or two to enjoy the original temple style puliyodharai.
    Kovil puliyodharai recipe
    Enjoy !

Note

  • Adjust the quantity of red chillies used for grinding for more spicy taste.
  • Boil the tamarind paste till it leaves oil for best taste.
  • Mixing spice powder along with tamarind paste in the rice is the highlight of this puli sadam.
  • Do not hesitate to use more gingely oil. It gives nice flavor and also helps to pacify the body heat generated due to tamarind.
Kovil puliyodharai recipe

Try this easy, yummy, Kovil puliyodharai recipe and share your feedback with me.
Temple style tamarind rice recipe


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July 22, 2020

Lettuce Dal Recipe - Indian Lettuce Recipes

lettuce dal recipe

Last week I bought a big bunch of iceberg lettuce leaves for my burger. After making burger, I had some lettuce leaves leftover in hand. When I was thinking about what can I make with lots of lettuce, I browsed for some Indian vegetarian lettuce recipes. I came across this lettuce dal recipe and lettuce stir fry /thoran in Kerala style. Though I was a bit hesitant about its raw smell, I din’t want to waste the leaves. So I made up my mind and tried this lettuce dal recipe for the first time. To my surprise, it came out very well. It was tasting more like cabbage dal, Infact better than that. I couldn’t find any raw smell at all. I was so happy with the result. Even Raksha and Sendhil liked it a lot. Friends, don’t worry if you have more lettuce leaves in hand. You can make this yummy and delicious, healthy Indian style Iceberg lettuce dal recipe. I am sure you will love it.

Lettuce Dal Recipe


Lettuce Dal Recipe

Indian style dal recipe using Iceberg lettuce leaves.


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


INGREDIENTS

1 cup = 240ml
  • Toor dal - 1/4 cup
  • Moong dal - 1/4 cup
  • Iceberg lettuce leaves - 1 bunch (2 cups tightly packed)
  • Big onion - 1 (finely chopped)
  • Tomato - 2 (finely chopped)
  • Ginger garlic paste - 1/2 tsp
  • Cooking oil – Few drops
  • Salt - as needed
  • Water - 2 cups
To Temper
  • Ghee - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander seeds powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Coriander leaves - to garnish

HOW TO MAKE LETTUCE DAL RECIPE

  1. Wash the lettuce leaves and chop it roughly.
  2. In a pressure cooker base, take toor dal, lettuce leaves, onion, tomato, ginger garlic paste.
  3. Add required water, drops of oil, salt, turmeric powder and hing.
  4. Pressure cook in low flame for 2 whistles. Mash it well.
  5. Temper cumin seeds in ghee. Lower the flame and add red chilli powder, dhania powder, garam masala powder and add to the dal.
  6. Mix well and boil for few minutes till thick. Garnish with coriander leaves.
  7. Enjoy with plain rice, papad and some curry !

METHOD - STEP BY STEP PICTURES

  • Wash the lettuce leaves. Chop it roughly. Wash and chop onion, tomato. Set aside. lettuce dal recipe
  • In a pressure cooker base, take the toor dal, moong dal, chopped lettuce leaves, onion, tomato, ginger garlic paste along with 2 cups of water, few drops of oil, turmeric powder and hing.
    lettuce dal recipe
  • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well.
  • Heat ghee in a kadai. Lower the flame completely.  Splutter the cumin seeds. Add red chilli powder, dhania powder and garam masala powder.
  • Add to dal. Mix well and roll boil for few minutes. Add little more water if needed and boil till it reaches desired consistency. Switch off the flame. Garnish with coriander leaves. lettuce dal recipe
  • Mix with plain rice and enjoy !!

Note

  • Adjust the quantity of chilli powder, dhania powder and garam masala powder based on your taste.
  • You can skip garam masala powder for variations.
  • You can also add a tsp of crushed kasoori methi for more flavor.
Friends, do try this Indian style lettuce dal recipe and share your feedback with me !
lettuce dal recipe



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July 5, 2020

Green Peas Masala Rice / Masala Pattani Sadam Recipe / Pattani Sadam

PEAS MASALA RICE
Peas masala rice / masala pattani sadam in Tamil was in my try list for long time. Last weekend when I ran short of vegetables, I had to try this. It came out so well. Flavor of this masala rice was wafting through my house. Sendhil and Raksha got tempted to eat by the smell. Its an easy, one pot meal that can be made directly in a pressure cooker.

It tastes more like tomato pulao. I am sure you will love it. To make it more healthy, you can add mixed vegetables or cauliflower, potato along with green peas. I used frozen green peas here. If you want to use dry peas, you have to soak in water overnight and pressure cook it along with rice. Ok, lets see how to make green peas masala rice with step by step pictures.

Do check out my other SUNDAY SPECIAL RECIPES !

green peas masala rice


MASALA PATTANI SADAM


Peas Masala Rice / Pattani Masala Sadam Recipe


Peas Masala Rice / Pattani Masala Sadam Recipe

Easy peas masala rice / Masala pattani sadam in a pressure cooker



Cuisine: Indian
Category: Main course
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Basmati rice – 1 cup
  • Cooking oil - 2 tbsp
  • Bayleaf - 1
  • Black stone flower – 1 (Kalpasi)
  • Green peas – 1/4 cup ( Add 1/2 cup for more)
  • Big onion – 1
  • Green chilli – 1 ( small)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder – 3/4 tsp
  • Garam masala powder – 1/2 tsp (optional)
  • Water – 1.5 cups
  • Salt - As needed
To grind
  • Tomato – 2
  • Grated Coconut – 2 tbsp
  • Cinnamon , Cloves – 1 each
  • Ginger – 1 inch
  • Garlic – 5 cloves
  • Fennel seeds – 1/2 tsp
  • Water – to make paste
HOW TO MAKE MASALA PATTANI SADAM
  1. Grind all the ingredients given under "To grind" to a smooth paste.
  2. Heat oil in a cooker base. Saute bay leaf and black stone flower.
  3. Add onion, green chilli, finely chopped mint and coriander leaves.
  4. Add the ground masala paste and saute till raw smell goes off.
  5. Add chilli powder, turmeric powder, garam masala powder and mix well.
  6. Saute for a minute. Add green peas and mix well.
  7. Add water, salt and washed rice. Pressure cook in low flame for one whistle.
  8. Open the cooker after steam is released. Fluff the rice gently.
  9. Serve hot with onion raita !

METHOD - STEP BY STEP PICTURES
  • Wash the tomato, chop into cubes. Add to mixie jar. Add cinnamon, cloves, fennel seeds, coconut, ginger, garlic to it. Grind to a smooth paste adding required water.
  • MASALA PATTANI SADAM

  • Heat oil in a pressure cooker base. Saute bay leaf and kalpasi. Add chopped onion, slitted green chilli, finely chopped mint and coriander leaves.
  • MASALA PATTANI SADAM

  • Add the ground masala paste and saute till raw smell goes off. Now add the turmeric powder, red chilli powder, garam masala powder and mix well. Add frozen or fresh green peas (If you use dry peas, soak in water overnight). Mix quickly
  • MASALA PATTANI SADAM

  • Add 1.5 cups of water for 1 cup of washed basmati rice. Add required salt. When the water comes to roll boil, add washed rice and mix well.
  • MASALA PATTANI SADAM
  • Keep the flame high till steam comes out. As soon as steam comes, lower the flame completely and put the weight valve.

  • Pressure cook for one whistle in very low flame. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raitha, chips !
  • MASALA PATTANI SADAM Enjoy !

Note

  • Adjust the quantity of chilli powder as per your taste.
  • In addition to green peas, you can also add cubed potato but flavor of the rice vary slightly.
  • Use basmati rice or jeeraga samba rice for best taste and flavor.
  • Do not skip any of the spices like cinnamon, cloves, fennel, bay leaf and kalpasi. Flavor will differ.

Friends, do try this easy and yummy masala green peas rice / masala pattani sadam and enjoy !

MASALA PATTANI SADAM


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June 30, 2020

Tomato kuzhambu For Rice, Idli, Dosa and Chapathi

Tomato kuzhambu for rice
This is my second version of tomato kuzhambu for rice. I have already shared a no onion, no garlic tomato kulambu for rice without tamarind. But this version is completely different from my first one.

 I followed this recipe from Madras samayal YouTube video. This one tastes more like kurma. It tastes great with rice, idli, dosa and even chapathi. Friends, do try this thakkali kuzhambu recipe. You will love it for sure. Now lets see how to make Tamil nadu style tomato kuzhambu recipe for idli, dosa, rice and chapathi with step by step pictures.
Tomato kuzhambu for rice


Tomato kuzhambu for idli dosa

Tomato Kuzhambu Recipe


Tomato Kuzhambu Recipe

Tomato kuzhambu recipe for rice, idli, dosa and chapathi



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



INGREDIENTS
1 cup = 240ml
  • Ripe tomato - 3
  • Big onion - 2 ( I used 2 medium sized onion)
  • Garlic cloves – 10 nos.
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 2 tsp (adjust) OR Chilli powder + Dhania powder – 1 tsp each
  • Salt and water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1/2 tsp
  • Water - to make paste
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Curry leaves - Few
HOW TO MAKE TOMATO KUZHAMBU
  1. Wash the tomato, onion. Chop it finely. Peel garlic.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal.
  3. Add cinnamon, cloves and curry leaves. Add finely chopped onion, garlic cloves.
  4. Add tomato pieces and saute till mushy. Add salt to quicken the process.
  5. Add sambar powder, turmeric powder and saute for a minute.
  6. In a mixie jar, grind coconut, fennel seeds to a smooth paste.
  7. Add the paste to cooker. Add 1/2 cup to 1 cup water and mix well.
  8. Pressure cook in low flame for 1 whistle. Open the cooker after steam is released.
  9. Garnish with coriander leaves and serve hot with rice, idli, dosa, chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash the tomato, onion. Chop finely. Peel garlic cloves.

  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal and cumin seeds.
  • tomato kuzhambu recipe
  • Add cinnamon, cloves and curry leaves. Add finely chopped onion and garlic cloves. Saute till transparent.

  • Add finely chopped tomato, sambar powder or chilli powder + dhania powder and required salt. Saute till tomato turns mushy. In the mean time, grind coconut and fennel seeds to a smooth paste adding required water.
  • tomato kuzhambu recipe
  • Add the coconut paste to the mashed tomato. Mix well. Add 1/2 cup to 1 cup of water based on the consistency you like.

  • Close the cooker and keep the flame high. When the steam comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with rice, idli, dosa, chapathi and idiyappam !
    tomato kuzhambu recipe

Note

  • Adjust the quantity of sambar powder as per your taste.
  • Use ripe tomato for best taste.
  • If you use country tomato/ naatu thakkali, you may have to use more sambar powder.

Try this yummy tomato kuzhambu for rice, idli, dosa, chapathi and enjoy !
tomato kuzhambu recipe
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