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Showing posts with label TIFFIN SAMBAR. Show all posts
Showing posts with label TIFFIN SAMBAR. Show all posts

March 1, 2021

Karnataka Idli Sambar Powder Recipe

Karnataka idli sambar powder

My daughter Raksha is an ardent fan of Karnataka hotel style idli sambar. She loves the sweet and spicy taste of this sambar which is very unique across South Indian sambar recipes.  Whenever I visit Jayanagar or old Bangalore, a parcel of Mysore masala dosa with chutney and sambar ( I request the parcel section to pack some extra sambar for me 😀) is a must for Raksha. Usually I buy from Krishna bhavan, Ganesh Bhavan, SLV and Upahara Darshini. Raksha always tells me to make this at home to pair with idli rava idli.

I have tried so many versions of Bangalore hotel idli sambar at home. But nothing came up to my expectation. Recently I tried a Karnataka hotel style idli sambar recipe from Rekha aduge and Anvika Youtube channel. I prepared a idli sambar powder as suggested and tried this sambar. It was so close to the restaurant ones. Raksha gave a big thumbs up and told me to follow this recipe every time.

Before posting the hotel style idli sambar recipe, I wanted to share this sambar powder recipe which plays a vital role in sambar preparation. Its definitely different from our usual sambar powder in certain ingredients. Cinnamon and dry coconut are the secret ingredients here. You can always use fresh coconut and roast it instead of dried coconut / kobbari but do not skip cinnamon. I also used a clove/ lavang to give more flavor which is optional in the original recipe.

Friends, do try this Karnataka idli sambar powder. I feel making this sambar powder is the only time consuming work in sambar preparation. If you make it once, you can store this powder and prepare sambar for 2 to 3 times. Lets see how to make Karnataka style idli sambar powder recipe with step by step pictures.

Check out my Tamilnadu style idli sambar powder recipe. 

Karnataka sambar powder

Karnataka idli sambar powder recipe

Karnataka idli sambar powder recipe

Karnataka hotel style idli sambar powder recipe

Cuisine: Karnataka
Category: Sambar powder
Serves: 1/2 cup
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup = 250ml
  • Cooking oil – 2 tsp
  • Byadgi chilli - 12 to 15 nos (Most important ingredient)
  • Coriander seeds - 3 tbsp
  • Chana dal - 2 tbsp
  • Urad dal – 1/2 tbsp
  • Curry leaves - 5
  • Methi seeds / fenugreek seeds - 1/2 tsp
  • Cumin seeds - 1 tbsp
  • Asafetida / Hing - 1 tsp
  • Cinnamon - 2 inch piece
  • Cloves - 1
  • Pepper corns - 1/4 tsp
  • Dried coconut / Kobbari - 1.5 tbsp
  1. Heat oil in a kadai and add the chana dal.
  2. When it starts to roast, add all the other ingredients one by one.
  3. Roast carefully in low to medium flame. Lastly add red chilli and dried coconut.
  4. Roast for a minute. Switch off the flame. Cool down.
  5. Grind to a fine powder. Store in an airtight box and use it twice or thrice.
  • Heat oil in a kadai. Add chana dal, roast for few seconds in medium flame.

  • Add urad dal, coriander seeds, methi seeds, cumin seeds, curry leaves, clove, cinnamon, pepper corns, red chilli and dried coconut. Add hing.
  • Karnataka sambar powder
  • Roast everything together in low to medium flame for few minutes till you get nice roasted smell. Do not burn any.
  • Karnataka sambar powder
  • Switch off the flame and let it cool down completely. Grind them to a smooth powder and store in an air tight box. It stays good for 2 weeks. You can make sambar twice or thrice with this quantity. Karnataka sambar powder


  • You can use more chilli based on the taste. Use up to 15.
  • Use byadgi chilli or Kashmiri chilli for bright color.
  • Cloves is optional.

Easy, Karnataka hotel style idli sambar powder is ready !

 Karnataka hotel style idli sambar powder

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June 9, 2020

Plain Kurma Recipe For Idli Dosa – Dosa Kurma Recipe

dosa kurma recipe
Basically I like kurma based side dish recipes for idli, dosa, idiyappam and appam. In Tamilnadu people make varieties of kurma type kulambu for idli, dosa and even for rice. Today I have shared an easiest version of plain kurma recipe which is popularly known as dosai kurma. But I personally love it with idli more than dosa. You can also call this as easy tomato kurma as the major ingredients used in this recipe are tomato, onion and coconut. It tastes good with idli, dosa and idiyappam. Its a very simple recipe. Just grind all the ingredients, saute and boil to make kurma.

Even though we call it as kurma, it should be watery in consistency just like idli sambar. You would have tasted this type of kurma in Kai endhi bavan / street side / road side small hotels.  Myself and Raksha love to have it by pouring this kurma kuzhambu over hot idli and enjoy drizzling with gingelly oil. Friends, do try this easy and yummy plain kurma for idli dosa and share your feedback with me.

Check out my plain salna for parotta if interested !

P.S. : Sorry I am not regular in posting new contents in my blog as my daughter is using my laptop for her online school. So many posts are lying in drafts and pictures, videos are yet to be edited. So I will try to post them whenever I get the laptop in hand. Thanks for your understanding and support !

plain kurma for idli dosa

Plain Kurma For Idli Dosa / Dosa Kurma 

Plain Kurma For Idli Dosa

Plain Kurma For Idli Dosa with tomato, onion and coconut.

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

1 cup = 240ml
  • Tomato - 2 
  • Big Onion – 1
  • Coconut - 2 tbsp
  • Roasted gram / pottukadalai - 1 tsp
  • Cinnamon - 1 inch
  • Cloves - 1
  • Fennel seeds - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Water – to grind
To Temper
  • Cooking oil - 2 tbsp
  • Bay leaf - 1
  • Black stone flower / kalpasi - 1
  • Big onion - 1 (finely chopped )
  • Curry leaves - Few
  • Salt & Water – as needed
  • Coriander leaves – to garnish
  1. Heat 1 tbsp oil. Saute fennel seeds, cinnamon, cloves, onion, gg paste, tomato, red chilli powder. Grind to a smooth paste adding coconut and roasted gram dal.  
  2. Heat oil in a kadai. Saute one bay leaf and black stone flower.
  3. Saute onion, curry leaves till transparent and add the ground masala paste.
  4. Saute till it becomes thick and raw smell leaves it.
  5. Add 1 cup of water and boil till kurma leaves nice smell.
  6. Garnish with chopped coriander leaves and switch off the flame.
  7. Serve hot with idli, dosa.

  • To make masala paste, heat 1 tbsp oil. Saute cinnamon, clove, fennel seeds, chopped onion, ginger garlic paste, tomato pieces, red chilli powder till tomato becomes mushy.  Take a mixie jar. Add grated or sliced coconut pieces , roasted gram dal and grind to a smooth paste adding required water. 
  • dosai kurma recipe
  • Heat oil in a kadai or a pressure cooker base. Saute bay leaf,  black stone flower. Add chopped onion and curry leaves ( I dint add curry leaves as I was out of stock). Saute till onion become transparent.
  • dosai kurma
  • Add the ground masala paste and required salt. Saute till the paste becomes thick and raw smell vanish.

  • Now wash the mixie jar with 1 cup water and add to the kurma. Let it roll boil till the kurma leaves nice smell and it starts to leave oil on sides and  top.  (If making in pressure cooker, pressure cook in low flame for one whistle. It cooks well and oil floats on top while you open the cooker after the steam subsides).
  • dosa kurma
  • Lastly garnish with coriander leaves, give one boil and switch off the flame. Serve hot plain kurma with soft idli, idiyappam and dosa ! Enjoy !!dosa kurma


  • I have made this kurma in a non-stick kadai. You can do the entire process in a pressure cooker and cook in high flame for 2 to 3 whistles. It also helps to release oil quickly. Kurma looks yum with oil floating on top.
  • You can also add few chopped mint leaves along with coriander leaves to garnish.
  • Adjust the quantity of chilli powder based on the tanginess of tomato or as per your taste .

Try this easy, yummy plain kurma recipe for idli dosa and enjoy !

plain kurma for idli dosa

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July 13, 2018

Instant Sambar Without Dal For Idli, Dosa - Easy Tiffin Sambar Recipe

Instant sambar without dal

Recently I came across this Instant sambar recipe for idli, dosa without dal, vegetables and coconut in Papa’s kitchen YouTube video. We can call this as Dhidir sambar or pottukadalai sambar in Tamil. Its a very easy and simple sambar recipe with pottukadalai (Fried gram dal in English) , fennel seeds, onion and tomato as major ingredients. Fried gram dal and fennel seeds(soambu in Tamil) adds a nice flavor, thickness and kurma kind of taste to this tiffin sambar.  I have already shared an idli sambar recipe almost in the same combination without using toor dal, moong dal and vegetables. But this plain sambar is even more easy to make within 10 minutes. It came out really well and tasted great with hot idli and dosa but not for rice. Everybody loved it especially Sendhil appreciated me and had one more idli too. Even Raksha who is a big fan of toor dal and moong dal idli sambar had this sambar sans dal without any complaints. What else I need to post this recipe in my blog. So here you go Instant sambar without dal, vegetables for idli, dosa. You too give a try and share your feedback with me. Soon I will try to make a post on instant sambar without dal for rice.

Check out 30+ Idli sambar varieties !

Instant sambar without dal for idli

Instant sambar without dal

Instant sambar without dal Instant pottukadalai sambar for idli, dosa without dal and vegetables.
Cuisine: Tamil nadu
Category: Sambar Recipes
Serves: 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 cup - 250ml
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Hing / Asafetida - a pinch
  • Red chilli - 1 no ( pinched into two)
  • Curry leaves - Few
  • Big onion - 2 nos
  • Ripe tomato - 2 nos
  • Green chilli - 1 no ( slit into two)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Salt & Water - as needed
To grind
  • Fried gram dal / Pottukadalai - 1 tbsp
  • Fennel seeds / Soambu - 1 tsp
  • Water - 1/2 cup

  • Coriander leaves - To garnish
  1. Grind pottukadalai + fennel seeds to a fine powder.
  2. Add water and mix without lumps. Set aside.
  3. Heat oil in a kadai. Temper mustard, urad dal, chana dal, red chilli, curry leaves, hing.
  4. Saute onion, green chilli till transparent. Saute tomato till mushy. Add red chilli powder, turmeric powder and salt. Mix well.
  5. Add pottukadalai water and 1 cup more water. Mix well and boil for sometime.
  6. Once it reaches the desired consistency, switch off the flame. Garnish with coriander leaves.
  7. Serve hot with idli, dosa drizzled with gingely oil/Nalla ennai.
  • Wash and chop onion, tomato and green chilli. Grind pottukadalai + soambu(fennel seeds) to a smooth powder. Grind continuously for long time by wiping the sides. It helps to grind a smooth powder without grits else fennel seeds won’t grind properly.  Add 1/2 cup water to this powder and mix well without lumps. You can grind again if you like. Keep this water aside.
    Instant sambar without dal for idli
  • Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal and red chilli. Add chopped onion, curry leaves, green chilli and saute till transparent. Add tomato and saute till mushy.
    Instant sambar without dal for idli
  • Add turmeric powder, red chilli powder and required salt. Mix well for a minute. Add pottukadalai water without lumps. Add 1 cup more water based on the consistency of sambar.
    Instant sambar without dal for idli
  • Mix well and boil for few minutes till you get nice aroma. Switch off the flame. Garnish with coriander leaves. Serve hot with idli and dosa by drizzling with Gingely oil / Nalla ennai or ghee. Enjoy with idli, dosa ! This sambar thickens when it cools down. So add more water, adjust salt, spice powders and reheat if you want thin sambar.
  • Instant sambar without dal for idli


  • Consistency of this sambar depends on your taste. Some people like thin sambar. So you can adjust the quantity of water accordingly.
  • Fennel seeds gives a nice flavor to this sambar. So do not reduce the quantity.
  • If you like, you can add potato and carrot.
  • Tamarind is not required. Ripe tomato would do.
  • For variations, you can use sambar powder instead of red chilli powder.
  • Garnish with coriander leaves for nice flavor. Do not avoid it.
Try this easy, yummy, instant sambar for idli,dosa and enjoy !
sambar without dal

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September 19, 2017

Green Tomato Sambar For Idli – Thakkali Kai / Raw Tomato Gotsu Recipe

Green tomato sambar for idli – We call it as Thakkali kai gotsu in Tamil. I started buying green tomato ( Raw tomato / thakkali kai / Pacha thakkali in Malayalam ) recently as I wanted to learn some yummy South Indian recipes with it. I have heard people make green tomato kootu, curry, thogayal for rice and chutney for idli, dosa. My MIL suggested to try this easy thakkali kai gotsu as the first step. Usually we make Thanjavur style tomato onion gosthu for idli but my MIL told her mom make gotsu only using raw tomato. But my MIL started making with ripe tomatoes. So I too followed the same.
Green tomato sambar
When she suggested this, I was very happy and tried it because thakkali gotsu is our family favorite side dish for idli. So this recipe would never fail. Its a very easy, one pot sambar recipe for idli / dosa.  Even though moong dal is added, we make it watery in consistency so that it tastes juicy with idli.Both adults & kids would love this recipe.  This thakkali kai gotsu is completely different from Chidambaram gosthu. You must try it know the difference Happy. Ok, lets see how to make green tomato sambar / Thakkali kai gotsu for idli with step by step pictures !
Do check out my ripe tomato onion gotsu, Chidambaram brinjal gosthu recipes.

Thakkali kai sambar

Green Tomato Sambar/Thakkali kai Gotsu Recipe

Green tomato sambar Recipe

How to make Green tomato sambar Recipe

South Indian
Main Course

Ingredients (1 cup - 250ml)

  • Green tomato- 5 nos
  • Yellow moong dal - 1 tbsp
  • Big onion - 1 no (Finely chopped)
  • Tamarind - Berry size(Sundakkai alavu)
  • Green chilli - 3 nos (Use 5 for more spicy sambar)
  • Turmeric powder - 1/8 tsp
  • Idli batter - 1 tbsp
  • Coriander leaves - to garnish
  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few(Finely chopped)
  • Salt - as needed
  • Water - as needed (I used 2 to 2.5 cups)

How to make the recipe

  1. Wash and chop tomato into small pieces.
  2. Heat oil in a cooker base.
  3. Temper mustard,urad dal,curry leaves.Saute the onion,green chilli adding salt.
  4. When onion becomes transparent, add tomato and saute till mushy.
  5. Add turmeric powder, moong dal and water.
  6. Pressure cook in low flame for 2 whistles.Remove & add idli batter. Boil for 2 minutes.
  7. Garnish & serve with Idli.

Green tomato sambar / Thakkali Kai Gotsu - Step by step photos

  • Wash and chop tomato into small pieces.Finely chop onion and slit green chillies, curry leaves and set aside.
    Green tomato sambar recipe
  • Heat oil in a cooker base.Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute finely chopped onion, slit chilli.Saute till onion becomes transparent.
    Green tomato sambar recipe
  • Add tomato pieces, saute till mushy.Add turmeric powder, tamarind extract and 2 cups of water. Add moong dal and Pressure cook in low flame for 2 whistles.
    Green tomato sambar recipe
  • Remove after the steam is released. Add more water if the sambar is thick. Add idli batter, boil the gravy for 2 minutes and garnish with coriander leaves. Serve with idli drizzled with sesame oil.
    Green tomato sambar Recipe


  • Adjust the quantity of chilli as per taste.
  • Do not skip tamarind extract. It helps to balance the taste.
  • No need to use jaggery.
  • As we are cooking directly in a pressure cooker, moong dal cooks perfectly.
  • If the sambar is too thick, add more water and boil.

Hot idli topped with gotsu, drizzled with a tsp of sesame oil is divine ! Do try this combo !
Green tomato sambar recipe

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January 24, 2017

Coimbatore Annapoorna Hotel Sambar Recipe – Restaurant Style Idli Sambar Recipe

Annapoorna hotel sambar
Coimbatore Annapoorna hotel sambar was in my try list for years. Usually I make varieties of idli, dosa at least thrice in week. So I keep trying different side dishes, it may be either chutney or sambar. As a result of this, I could share a collection of South Indian style 50 chutney recipes and 30 idli sambar/Tiffin sambar recipes in my blog. In my idli sambar collection, I have already shared few hotel style sambar recipes like Saravana bhavan hotel sambar, Tamilnadu style hotel sambar ( Madurai, Tirunelveli), easy restaurant style sambar, Udupi hotel style sambar and AAB sambar recipes. But my collection won’t be a complete one without some of the most popular idli sambar recipes like Coimbatore Annapoorna Hotel Tiffin sambar and Madras Ratna Cafe Sambar. I have tasted this sambar only once from Hotel Sree Annapoorna Sree Gowri Shankar near Coimbatore Bus stand and that too before marriage.

To be frank, I did not remember its taste at all. So I was hesitant to try this sambar recipe from other blogs. Recently my friend Sudha suggested me to try this sambar recipe from Kannamma’s blog. Thank you so much Suguna & Chef Mr.Palanisami for sharing this wonderful recipe with us. After seeing the excellent feedbacks from many readers of Coimbatore, I got the confidence to try it. Just like other hotel sambar recipes, this one also calls for roasting, grinding and adding freshly ground spices.But the ingredients for sambar powder is different.

Actually my friend had advised me to use half the quantity of ingredients as the yield of this sambar will be more for a 2-3 members family. So I halved the quantity of sambar powder ingredients & dal, modified the cooking procedure slightly for ease. Raksha & Sendhil loved it a lot. Friends, do try this yummy hotel style sambar recipe at home (If possible with drumstick). Its one of the best side dish for idli/ mini idli, dosa, pongal and vada. You will love it for sure. Ok, Lets see how to make this yummy, Coimbatore special Annapoorna hotel sambar recipe with step by step photos and a video !! Don’t forget to go through the “Points to note” given below.

UPDATED :  Recently I tasted this sambar in Annapoorna hotel, Coimbatore. I felt the sambar was more sweet in taste and I could smell some ginger too. So I have updated this recipe based on the one I tasted. Also I tried this sambar with drumstick and updated a picture above. When I added drumstick, it tasted good with rice as well. So this sambar can be had with rice if you add drumstick. But reduce the quantity of jaggery if making for rice. Also see the actual color of sambar. I served it with brown rice idli below.

Please check the video recipe below.

  1. As per the original recipe, the quantity of drumstick should be twice that of toor dal. For this quantity, you should use 1 drumstick. Chop into small finger size pieces.Alternatively, you can use 2 brinjal, 1 medium carrot,1 medium sized potato. But flavor of the sambar may vary.
  2. If you add drumstick, u can serve this sambar with rice too. Color of the sambar also varies.
  3. This Sambar masala needs 12 ingredients. So please keep them ready in a plate before roasting. Roasting the spices perfectly is the key for this sambar.So do not burn them.
  4. According to the original recipe, the quantity of tamarind and jaggery should be equal. But I reduced the jaggery as Sendhil doesn’t like the sweet taste in sambar.
  5. I used long red chilli but original recipe called for using guntur chilli. So slight color deviation in the sambar was there. 
  6. The original recipe called for pressure cooking tomato, onion and drumstick pieces separately for one or two whistles in high flame whereas I cooked them along with the dal by keeping them in a small box inside the cooker. Refer the pics and video for more detail. I did this to reduce the cooking time of sambar.
  7. As a general rule of hotel sambar, it tastes the best when you give more standing time.So if you prepare this sambar for your guest, prepare it 3-4 hours in advance. Reheat it at the time of serving.
  8. The yield of this sambar will be more as it thickens when cools down.So add little water at the end, mix well, check for salt and then serve.
  9. If you want to make this sambar only for 2 people, use half of the quantity of ingredients mentioned.
  10. Adding ghee at the end is a must. It gives awesome flavor to this sambar.
  11. Garnish with coriander leaves without fail.

Annapoorna Hotel Style Idli Sambar Recipe

Annapoorna Hotel Style Idli Sambar Recipe Coimbatore Annapoorna Hotel Idli Sambar Recipe - One of the best hotel sambar recipes !
Cuisine: South Indian
Category: Side dish for Idli, dosa
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
To pressure cook
  • Toor dal - 1/4 cup
  • Water - 2 cups
  • Turmeric powder - 1/4 tsp
  • Cooking oil - Few drops
  • Tomato - 1 no ( Chopped)
  • Big onion - 1 no ( cube cut)
  • Drumstick - 1/2 no ( Chop into small finger size)
For sambar powder
  • Sesame oil/Gingely oil - 2 tsp
  • Methi seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Pepper corns - 3 nos
  • Red chilli - 2 nos ( I used long variety, 3 Guntur chilli can also be used)
  • Coriander seeds/Dhania - 2 tsp
  • Chana dal - 1 tbsp
  • Urad dal - 1/2 tbsp
  • Grated coconut or dry coconut - 1 tbsp
  • Curry leaves -  5 nos ( 1/2 sprig)
  • Asafetida - 2 big pinches
  • Jaggery - 1 tsp to 2 tsp (I used 2 tsp after tasting the original sambar)
  • Ginger - 1/4 tsp ( chop finely, optional)
  • Tamarind - Medium gooseberry size ( slightly bigger than small gooseberry size)
  • Water – 2 + 1/2 cup ( To boil + grind)
To temper
  • Sesame oil/Gingely oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Red chilli powder - 1/2 tsp
To garnish
  • Coriander leaves - 2 tbsp ( finely chopped)
  • Ghee - 1 tbsp

  • In a cooker base, add toor dal, 2 cups water, 1/4 tsp turmeric powder and few drops of cooking oil. In a small box, add chopped onion, tomato, drumstick pieces or other vegetables if using. Add 1/4 cup water. Keep the box inside the cooker.
    Annapoorna hotel sambar recipe
  • Pressure cook in low flame for 2 whistles. Open the cooker and take the box out. Keep aside.Mash the dal with a whisk or ladle. Set aside.
    Annapoorna hotel sambar recipe
  • In a kadai, heat 2 tsp sesame oil.Roast methi seeds, cumin seeds, chana dal, urad dal, red chilli, pepper corns, dhania and roast till dals turn golden in color. Add pinched tamarind. Saute for a second. Add the curry leaves, hing, grated coconut, ginger and jaggery. Saute for 30 seconds. Grind this mixture to a smooth paste adding 1/2 cup water. Slightly coarse paste is also fine.
    Annapoorna hotel sambar recipe
  • In the same kadai, add the ground paste + 2 cups of water.Mix well and boil for few minutes. Add the cooked onion+ tomato + Veggies mixture.Boil for a minute. Add the mashed dal, required salt & boil the sambar in medium flame for few minutes.
    Annapoorna hotel sambar recipe
    Annapoorna hotel sambar recipe
  • Heat oil in a kadai and when it gets heated , splutter mustard seeds, curry leaves.SWITCH OFF THE FLAME ! Add red chilli powder, mix well quickly and add this to the boiling sambar. Do not burn the red chilli powder. Boil the sambar for a minute.
  • Last but not the least, add 2 tsp ghee,  chopped coriander leaves and mix well. Serve hot with idli !
  • This sambar becomes thick as it cools down.So add water to adjust the consistency before serving.Check for salt as well.
    Annapoorna hotel sambar recipe
    Annapoorna hotel sambar recipe
Enjoy !

  • Adjust the quantity of red chilli & chilli powder if u want more spicy taste.
  • Do not add more tamarind. Tamarind should be minimum for idli sambar.
  • This sambar becomes thick as it cools down.So add water whenever needed, mix well. Check for salt and serve.
Enjoy this yummy idli sambar with piping hot idli ! Tastes great.

Annapoorna hotel style idli sambar recipe
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August 17, 2016

Easy Hotel Sambar Recipe – How To Make Restaurant Style Idli Sambar

Easy hotel sambar recipe for idli

This is an easy version of hotel sambar recipe for idli without making hotel sambar powder. Usually I make Tamil nadu Hotel style idli sambar adding freshly roasted and ground spices. To make my job easier, I started making Idli sambar powder in bulk and use it to my need. Few months back, I watched Venkatesh Bhat’s hotel style idli sambar recipe in Samayal Samayal cookery show. It is a simplified & quick version of restaurant style idli sambar without any grinding job. As I had already tried Kerala ulli sambar recipe (Vengaya sambar), I found this recipe very close to it. So I tried it confidently.

As expected, it came out really well. I started making it regularly with my own modifications. This has become Raksha’s favorite idli sambar. It tastes good for all tiffin recipes like Idli, dosa, vada, Pongal and rice upma as well. For variations and to make it more healthy for your kids, you can add vegetables like potato, carrot & use few pieces of pumpkin instead of jaggery to give a natural sweetness in sambar. This sambar tastes mildly tangy and spicy which makes it drinkable. So you can dunk your idlis in this sambar and enjoy eating it ! If you like the taste of this sambar, you can use this sambar recipe for making mini idli sambar and sambar vadai. Try this easy version of idli sambar and prepare a quick side dish for idli, dosa during busy morning hours. Ok, lets see how to make hotel style idli sambar in an easy way !

Check out my other Idli Sambar varieties too !

restaurant style idli sambar

Hotel Style Idli sambar Recipe

Hotel Style Idli sambar Recipe Hotel style idli sambar recipe - Quick version
Cuisine: South Indian
Category: Side dish For Idli, dosa
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • Toor Dal - 1/4 cup
  • Moong dal - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Water - 2 cups
  • Big onion - 1 no (cubed) Or shallots/small onion - 10nos
  • Ripe tomato - 2 nos (Small sized, Do not chop it, use whole tomato)
  • Asafetida/Hing - a big pinch
  • Curry leaves - few
  • Grated jaggery - 1/2 tsp
  • Besan flour – 1 tsp
To temper
  • Cooking oil or ghee - 1 tbsp ( Use ghee for best taste)
  • Mustard seeds - 1 tsp
  • Methi seeds - 1/8 tsp( 5nos)
  • Cumin seeds - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Sambar powder - 1 tbsp
  • Red chilli powder – 1/2 tsp
  • Dhania powder – 1 tsp
Ghee  - 1 tsp & coriander leaves - to garnish

** Skip onion to make no onion, no garlic idli sambar
** Use 3 pumpkin cubes along with dal to get natural sweetness in sambar.
**Add mixed vegetables like carrot & potato with dal to make it more healthy.Use one tomato if its bigger in size or sour in taste .

  • Wash and take the toor dal, moong dal in a pressure cooker base. Add 2 cups of water and let it soak for few minutes till you chop onions. Chop the onion and add to the cooker. Add 2 small or one big whole tomato ( Do not chop the tomato because dal may not cook mushy), turmeric powder, curry leaves, hing and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well. Make sure dal is well cooked and mashed well.
Hotel style idli sambar recipe
  • Dilute besan flour in 1/4 cup of water and add to the cooked dal ( ** Adding besan flour helps to get a creamy texture to this sambar and blends well with dal).  Add jaggery. Mix well. In a kadai, heat ghee.  Keep the flame low. Splutter mustard seeds, methi seeds, urad dal, cumin seeds & sambar powder, red chilli powder and dhania powder. Saute for few seconds without burning sambar powder. Do not change its color. Add the mashed dal + besan flour mixture to the kadai. Boil the sambar for  few minutes by adding chopped coriander leaves and 1 tsp ghee. Check for taste, Add salt or red chilli powder if  needed for spicy taste. Boil for one more minute. Switch off the flame ,cover the sambar with a lid and give a standing time of one hour before serving. This sambar thickens when it cools down.So add 1/2 cup water to adjust its thickness and check for salt. Reheat it if you wish and then serve.
    Hotel style idli sambar recipe
  • Enjoy with hot idli, dosa & pongal. Drizzle a tsp of sesame oil or ghee if you like !

Try this easy version of hotel idli sambar at home and enjoy with piping hot idlis !
You will love it !
restaurant style sambar for idli

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August 3, 2016

Fine Vermicelli Masala Upma Recipe– Fine Vermicelli Recipes

Vermicelli masala upma
Most of us make kheer/Payasam using fine vermicelli. Me too no exception. Recently I bought a big pack of fine vermicelli to make sheer korma during Ramadan festival. I had nearly 1/2 kg of fine vermicelli leftover in hand and I wanted to try some interesting and a different recipe with it. I asked our blogger friend Lubna Karim to suggest some fine vermicelli recipes. She shared Khara vermicelli masala upma recipe from her blog. I tried it for our breakfast and shared the picture in my Instagram and facebook pages too. After that, I have made this upma twice but I couldn’t make a post here. This morning I made it just for blogging sake. The list of ingredients may seem more. But its very easy to make and cooks faster than our regular vermicelli. So you can prepare this upma for breakfast or dinner in just 10 minutes. This dish is ideal for bachelors and working women. It tastes like semiya pulao and resembles Idiyappam(Rice noodles) with mild masala flavor. You can add mixed vegetables and make it more colorful and healthy. You can try this upma with thick vermicelli too. But water quantity varies.This upma stays soft for hours.So it can be packed for lunch box too. Kids would love it for sure. I liked it with coconut chutney as side dish whereas Sendhil & Raksha loved it with onion raita. Do try this masala upma with fine vermicelli and share your feedback. Soon I must try fine vermicelli kesari too. Also check out my Fine vermicelli Payasam Recipe.

NOTE : In Bangalore, you can find Fine vermicelli in Nilgiris, Jayanagar 4th block BDA complex Pooja materials shops, MK Ahmed stores.

Vermicelli upma with vegetables

Fine vermicelli Masala Upma Recipe

Fine vermicelli Masala Upma Recipe Vermicelli masala upma recipe - Easy and quick breakfast recipes
Cuisine: Indian
Category: Breakfast recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup - 250ml
  • Fine vermicelli - 2 cups
  • Water - 1.25 cups ( add more based on the need)
To Temper & saute
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cinnamon - 1 small piece
  • Cloves - 2 nos
  • Fennel seeds - 1/2 tsp
  • Big onion - 2 nos ( medium sized)
  • Ginger-garlic paste - 1 tsp
  • Ripe tomato - 1 no (big)
  • Green chilli -  1no
  • Mixed vegetables - 1/4 cup ( Carrot, peas, potato)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/4 tsp
  • Salt - as needed
Ghee – 2 tsp
Coriander leaves – to garnish
Lemon juice - few drops (optional)

  • I have tried this upma with & without vegetables.So the step by step pictures  slightly differs from the main picture.
  • Wash and slice the onion, chop the tomato, slit the chilli and finely chopped vegetables ( If adding).
Fine vermicelli upma
  • Heat a kadai with oil. Splutter mustard seeds, urad dal, Chana dal, Cinnamon, cloves and fennel seeds. Saute and add sliced onion, green chilli and ginger-garlic paste. Saute well till the raw smell of g&g paste goes off.
  • Now add the chopped tomato pieces,mixed vegetables ( If using). Saute until tomato turns mushy and veggies are half cooked.
Fine vermicelli upma
  • Add turmeric powder, red chilli powder,  garam masala powder, required salt and mix well. Add  1.25 cups of water and cover the kadai. Let the vegetables cook for 2 minutes.
Fine vermicelli upma
  • Break the fine vermicelli strands into two.Add them to the boiling water and mix well. You may feel water quantity is less for vermicelli. Don’t worry. As soon as you mix the vermicelli with the water, it will absorb all the water and becomes soft. So keep tossing and flipping it gently. If possible,  use a fork like ladle to avoid vermicelli turning mushy. Keep the flame minimum and cover the kadai. Let it cook for 2 minutes. If you feel the vermicelli looks too dry and not cooked properly, you can add 1/4 cup of water at this stage and mix well. ( Water quantity is the key to get perfectly cooked,fluffy upma. If you add more water, it will turn to vermicelli khichdi. So please use less water and add more only if needed). This vermicelli turns fluffy and separate when it cools down.  Lastly add 2 tsp of ghee and garnish with coriander leaves.  Sprinkle some lemon juice if you like. Mix well and serve hot.
Fine vermicelli upma
Fine vermicelli upma
  • Enjoy with coconut chutney & onion raita !

Try this easy to cook, yummy fine vermicelli masala upma for breakfast/dinner. You will love it like me.
Vermicelli masala upma
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