Search Chitra's Food Book

November 16, 2013

Maa Vilakku Recipe - Maavilakku Maavu Recipe Using Rice Flour | Karthigai Deepam Recipes

Maa vilakku

Maa vilakku /  Rice flour Lamp in English is an edible lamp made using rice flour, jaggery, honey and ghee. Maavilakku is a must and should neivedyam recipe in all our households for Karthigai deepam and Aadi month to offer Amman. My mom and mil makes different naivedyam recipes to God for karthigai deepam but offering maavilakku maavu is a common practice for both of them. Not only for Karthigai deepam , we make it during tamil month Aadi, Thai and Purattasi sani. Actually maavilakku maavu has to be made by mixing jaggery with home made processed wet rice flour

My MIL follows this procedure. But my mom makes it very simple using store bought rice flour. It can be done in minutes. Though I follow my MIL’s procedure, I thought of sharing my mom’s easy version with simple decoration in my blog. I have shared some tips and tricks from my mom to make a perfectly shaped maavilakku without losing its shape. For people who are not able to soak and grind the raw rice, this version would be useful. Do try this easy maavilakku maavu recipe with step by step pictures and video. Let me know your feedback.

I wish you all a very happy karthigai deepam, enjoy the festival of lights.

Do check out my other Karthigai Deepam Recipes too.



Maa vilakku

Maavilakku recipe


Maavilakku recipe Maavilakku maavu recipe using store bought rice flour for karthigai deepam.It can be done in minutes.
Cuisine: South Indian Category: Sweet Yields: 2
Prep Time: 5 Minutes Cook Time: 5 Minutes Total Time: 10 Minutes


INGREDIENTS
1 cup - 250ml
To make the maavilakku maavu
  • Store bought rice flour/ arisi maavu/ idiyappam flour  - 1/2 cup
  • Grated jaggery – 1/2 cup
  • Ghee – 2 to 3 tbsp (6 tsp, unmelted,thick ghee)
  • Honey - 1/2 tbsp ( 1.5 tsp)
  • Cardamom powder - 1/2 tsp
To make lamp
  • Thread/thirinool - 1 no
  • Ghee - 2 tsp(melted)
  • Kumkum and turmeric - little
METHOD

  • Take the rice flour and grated jaggery in a mixie jar. Pulse it 3-4 times. Do not grind continuously. But make sure, they are mixed well without any lumps. ( I got this tip from sharmi’s blog, thank you sharmi .) As the rice flour is dry, it will absorb all the water from jaggery.
maavilakku maavu step by step
  • Remove in a plate. Make a dent and add the thick, unmelted ghee.(The key here is if you use melted ghee, you can shape it easily but later on as the ghee hardens, maavilakku will also become hard. So if you use unmelted ghee, maavilakku will stay soft without losing its shape and taste). Initially add 1 tbsp and mix well. Again add 1/2 tbsp more, mix well. Add 1.5 tsp honey and mix well. Try to make a ball. Roll it tight between two hands. If it cracks, seal it with fingers. As you roll tight, jaggery will melt because of the heat of your hands and it will make a smooth ball. 
maavilakku maavu step by step 1
  • Make a smooth ball without cracks. Make a small dent in the center using your pointer finger for pouring ghee. Seal with fingers if any crack appears.( I used overall 2 tbsp unmelted ghee)
maavilakku maavu step by step 2
  • Apply turmeric and kumkum on all the sides. Put the thread and lit the lamp. Keep a flower nearby and offer to God.
Note
  • Maavilakku stays good for  a week in room temperature. I have seen people keeping it for months by freezing it. When you freeze the dough, bring it to room temperature before u consume.
  • My mom never use water or milk to make the dough as it reduces the shelf life. But if  you are concerned about adding ghee OR if you can consume it immediately, you can add water or milk to make the dough.
  • You can add more honey if you want to reduce ghee. But reduce the quantity of jaggery accordingly. 
  • Using unmelted, paste like ghee is more important for maavilakku to hold its shape for long time.
  • If you add more jaggery, it may leave water and maa vilakku will lose its shape.
  • For making home made wet rice flour, wash and soak the raw rice/maavu arisi for 30 minutes. Drain the water and spread it on a paper for few minutes. Remove and powder it nicely. Sieve the flour and proceed as mentioned above. 
  • To see the step by step pictures, please click this link. Remember if you are using homemade rice flour, quantity of jaggery and ghee used would be less. 

Maavilakku

Enjoy maavilakku with chopped coconut pieces. Tastes heavenly !

Maavilakku recipe


Continue Reading...


November 15, 2013

Pori Urundai Recipe With Video, How To Make Arisi Pori Urundai - Karthigai Deepam Recipes

Pori urundai recipe

In Tamil nadu, Pori urundai is a must try recipe for Karthigai deepam. Last year I posted Pori urundai recipe with poha/aval for karthigai deepam. This year I wanted to make pori urundai using puffed rice. We call it as arisi pori in Tamil. 

 As I don’t get nel pori here, I used arisi pori / Puffed rice. Procedure for making pori urundai is similar. It may be  aval , nel or arisi. So I wanted to share this recipe in my space with step by step pictures and a video. Hope it will be useful for beginners. 

As my MIL usually says, the ratio of pori and jaggery is 8:1 based on the sweetness of jaggery. You can follow 6:1 too.  I follow the same every year and it comes out very well. Over to recipe with a picture and my latest video recipe !




Pori urundai

Pori urundai recipe for Karthigai deepam


Pori urundai recipe for Karthigai deepam Pori urundai recipe using arisi pori/puffed rice for karthigai deepam
Cuisine: Indian Category: Sweet Yields: 15 nos
Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes


INGREDIENTS
1 cup = 250ml
For jaggery syrup
  • Paagu vellam/Jaggery - 1/2 cup (grated)
  • Water - 1/4 cup
For balls
  • Puffed rice/Arisi pori - 3 cups ( Use 4 cups for mildly sweet urundai)
  • Cardamom powder – 1/4 tsp
  • Coconut bits - 1 tbsp (Roast in 1/2 tsp ghee)
  • Black sesame seeds - 1 tsp
  • Fried gram dal - 1 tbsp (optional)
  • Ghee or rice flour - to grease hands
HOW TO MAKE PORI URUNDAI - STEP BY STEP

  • Dry roast sesame seeds in a kadai till it crackles. 
  • Measure 3 cups of puffed rice  ( 4 cups for less sweet) and take in a bowl. Add the roasted sesame seeds to it. Chop coconut into small pieces. Heat 1 tsp ghee in a pan. Roast coconut pieces till it turns golden in color.  Add to the measured puffed rice.
  • In a wide kadai , take the grated jaggery. Add water to it. Make sure jaggery should be immersed completely. I used 1/4 cup of water for 1/2 cup of jaggery. Measure the puffed rice and keep it ready. Keep ready a small plate with water. Melt the jaggery completely and strain it to remove impurities. No need to boil the syrup. After straining the syrup, wash the kadai and then heat it again adding the strained syrup. 
pori urundai with step by step pictures
  • Boil the syrup till it becomes frothy and thick. Take the syrup in the ladle and drop it. The syrup will drop slowly  and the last drop will make a string. This is an indication of reaching the correct consistency. At this time , simmer the flame and pour little syrup in a plate of water. Try to gather all the syrup and remove it. It will be non-sticky and you’ll be able to make a ball but firm in shape. Ball should hold its shape but not too hard. It is called as uruttu padham in Tamil. This is the right stage. Switch off the flame.
  • Suppose if you miss this stage, add little water to the syrup and boil again. Check the consistency and proceed. ( some people make hard ball consistency too. i.e you should make a ball and if you drop the ball in a plate, it should make a tung sound. But you should roll the balls as soon as you mix with the syrup because syrup will thicken very quickly). 
pori urundai with step by step pictures
  • Add the puffed rice mixture along with roasted sesame seeds, coconut pieces, fried gram dal immediately. Mix well. All should be done within few seconds. Take care.
pori urundai step by step pictures
  • Mix the puffed rice well in the syrup till the bottom of kadai. All the puffed rice should be coated well with the syrup. Grease your hands with rice flour or ghee and make balls tightly when the mixture is slightly warm. If the mixture cools down, you can't shape it. So do it fast. U’ll be able to make a perfect round.
  •   If you are a beginner, you cannot handle the heat of balls. So make balls roughly and arrange in a plate. Then roll it tightly when the mixture becomes warm. I usually follow this for aval pori urundai.
 pori urundai step by step pictures
  • If the mixture cools down before making balls, heat the kadai slightly in low flame. The syrup will melt and helps you to make balls. Make round balls. Give a setting time of 10 minutes and enjoy ! U can store these balls and use it for 2 weeks. If the mixture cools down, you can't shape it. So do it fast.
Note

  • Jaggery consistency is very important here. Please have a look after the jaggery syrup becomes frothy. It takes hardly 2-3 minutes in high flame to reach the consistency.
  • Make balls when the mixture is with bearable heat. When it cools down, you can’t make it. So you have to reheat again in low flame for few seconds.
  • Adding coconut bits, sesame seeds and fried gram dal are optional. I have seen my neighbours making pori urundai without all these. But we add sesame seeds for sure as we keep it for neivedyam.

Wish you all a very happy karthigai deepam. Enjoy the festival of lights with pori urundai!

pori urundai recipe for karthigai deepam
Continue Reading...


November 13, 2013

KARTHIGAI KOZHUKATTAI RECIPE – KARTHIGAI DEEPAM RECIPES

Karthigai deepam kozhukattai
Thirukarthigai/Karthigai deepam falls every year on full moon day of Karthigai, tamil month. Karthigai deepam 2020 ie this year it is on 29(Sunday), November. Generally, kozhukattai is prepared for Ganesh chaturthi. U may wonder why am I posting this kozhukattai recipe for Karthigai deepam festival. In my native place(Tirunelveli ), people used to make this kozhukattai without salt on Karthigai. They make plates and lamps (agal vilakku) using this kozhukattai dough and light it along with the other lamps. The number of plates and lamps should be equal to the number of family members. Usually our people says, it is very auspicious to make this lamp on karthigai deepam for the well-being of family members.

My friend’s mom told that they keep this lamp by praying God to bless their family with health, wealth and peace. My mom also used to do this every year. Not only this lamp, mom makes finger shaped kozhukattai with the remaining dough and offer to God along with pori urundai , appam and maavilakku. As it is salt-less, we used to have this kozhukattai adding lots of grated coconut. We call this as “Neer kozhukattai, uppilla kozhukattai etc.

My MIL also makes this kozhukattai for avvaiyar viratham/Chevvai pillayar viratham. This kozhukattai recipe is known to all of you. But keeping this dough lamp may be new to some of you. So I wanted to share with u all :)..This year, I am going to make this dough deepam/diya for the well-being of my family. Friends, do make this for your family too and get the blessings of God :).Use ghee for lighting the lamp. After the lamp goes off, eat it as prasadam along with jaggery and grated coconut !
Karthigai deepam using dough

The dough making method I have shared here is not the authentic one. Usually my mom used to make this kozhukattai dough adding plain, cold water to the rice flour and she cooks the kozhukattai in an open pan in boiling water for few minutes.
By doing this way, kozhukattai comes out little hard and chewy. Sometimes kozhukattai may dissolve in water if the dough consistency is not correct. So my mom suggested me to follow our usual kozhukattai dough(with video) method. Thanks to my sister’s SIL Mrs.Thangam for telling this recipe with correct water measurement. Kozhukattai came out very well and soft.. Please adjust the water quantity by keeping this as reference. Do not add all the water at once. Keep adding slowly to make a perfect non sticky dough.

kozhukattai-karthigai deepam recipes

kozhukattai Recipe


kozhukattai Recipe Kozhukattai recipe for karthigai deepam.
Cuisine: South Indian Category: Festival recipesServes: 3
Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Minutes


INGREDIENTS
1 cup - 200ml or 250ml
To make kozhukattai dough
  • Idiyappam flour / Rice flour - 1 cup (You can use homemade or store bought idiyappam flour)
  • Water - 1.25 to 1.5 cups (Water quantity varies based on rice flour )
  • Gingely oil - 1 tsp
METHOD

  • In a wide bowl, take the rice flour. In a vessel , take the required quantity of water and add a tsp of gingely oil.
neer kozhukattai step by step
  • Let the water boil for 2-3 minutes. Add this water to the rice flour by mixing with a ladle. Rice flour gets half cooked by the heat of this water and increases in quantity. After the dough becomes slightly warm , knead it to make a soft , non-sticky dough.
neer kozhukattai step by step
  • Make plates an lamps as per the number of family members. For making plate , take a big lemon sized ball, pat it on a sheet. Seal the cracks if any. For lamp , take a small lemon sized ball. Press it in the center and make a dent to pour ghee/oil. Narrow down one edge of the ball and make like a lamp. Hope this picture helps you..
neer kozhukattai step by step 4
  • Arrange them in a greased idli plate. Keep the plate only after the water starts to roll boil. Steam it for 7-8 minutes. Deepam is ready. Remove the lamps from the plate after it becomes warm , else it may break.
  • Make finger shaped kozhukattai or small balls using the remaining dough, steam it for 6-8 minutes. Remove.
karthigai kozhukattai step by step 3

While lighting the lamps in the evening, put ghee for this rice flour lamp and light it, Once its turned off,u can have it with grated or chopped coconut pieces. As it is without salt, you should have this rice flour lamp with either grated coconut or grated jaggery.
Note
  • Do not add all the boiling water to the rice flour at once. Please add little by little by mixing with the ladle simultaneously. By this way , you can find the rice flour getting cooked and make a non-sticky dough.
  • Knead the dough well for few minutes to make a crack free lamps and plates. Grease your hands with oil whenever necessary..
  • Do not steam for long time. Keep the idli plate only after the water in the idli pot starts boiling..

Serve this kozhukattai adding lots of grated coconut. As it is salt-less, you have to eat it this way :)

kozhukattai-karthigai-deepam

This is my first attempt in clicking a lamp at night, is it looking good or at least ok ? ;)

Karthigai deepam


Continue Reading...


November 11, 2013

MANATHAKKALI VATHAL KUZHAMBU RECIPE WITHOUT ONION GARLIC

manathakkali vathal kuzhambu recipe
Manathakkali keerai, Black night shade in English has amazing health benefits. It is a good remedy for mouth & stomach ulcers especially. I try to include manathakkali vathal/sundakkai vathal in my cooking at least once in a week. I got this vathal kuzhambu recipe from my Tamil brahmin friend Sumi.. This is a no onion,no garlic recipe & it can be made in minutes. 

This recipe is apt for bachelor’s & working women to finish off their cooking quickly in busy mornings. The best thing about this recipe is it has no cutting part. No need to cut any vegetables, onion, garlic as I do for my normal kara kuzhambu recipe. All the ingredients used in this recipe are readily available in our pantry. I have tried this recipe many times in my kitchen. Raksha and Sendhil like this kuzhambu a lot. All credits goes to you Sumi. Sumi is my school friend.

 After so many years, we met each other via facebook. She used to see my recipes and shared some of her authentic brahmin style recipes as well.Thank you so much Sumi for sharing your yummy recipes with me. I am planning to post them one by one in my space. So friends , if you r looking for an easy to make, quick vathakuzhambu recipe, here it is! Do try and leave ur feedback if you try it. I have updated this recipe with a video below. Please check it.

Click this link if you are interested to know the amazing health benefits.


manathakkali vathal kuzhambu recipe

Manathakkali vathal kuzhambu recipe - Tamil Brahmin style


Manathakkali vathal kuzhambu recipe - Brahmin style Simple , easy to make , tamil brahmin style manathakkali vathal kuzhambu recipe.U can try this with sundakkai vatral/turkey berry , cluster beans vatral too..
Cuisine: Indian Category: Lunch Yields: 2
Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins


INGREDIENTS
To temper
  • Gingely oil/nalla ennai - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Toor dal - 1 tsp
  • Jeera/cumin seeds - 1/2 tsp
  • Red chilli – 1 no
  • Asafetida/Hing – 1/4 tsp
  • Manathakkali vathal/Black night shade - 1tbsp
  • Curry leaves - few

To soak in water
  • Tamarind - A big gooseberry size (1/2 tbsp)
  • Turmeric powder – 1/4 tsp
  • Sambar powder - 3/4 - 1 tbsp
  • Grated jaggery – 1/2 tsp
  • Rice flour - 1 tsp (dissolve in little water)
  • Salt & water - as needed
HOW TO MAKE MANATHAKKALI VATHAL KUZHAMBU

  • Soak tamarind in a cup of warm water for sometime & take the extract. Make 2 cups  of extract in total. In a small bowl ,take the rice flour & dissolve it with little water without lumps. Set aside.
  • In a kadai, heat oil. Temper all the ingredients given above in the same order. Add manathakkali vathal and saute till it changes in color with a nice smell..
vathakuzhambu step by step recipe
  • Now add the sambar powder, saute for half a second and immediately add the tamarind extract, salt & turmeric powder.
vathakuzhambu step by step picture
  • Allow it to boil for 5 minutes till the raw smell of tamarind goes off. Add jaggery , mix well while boiling.Add diluted rice flour and boil for another 5 minutes till gravy thickens.. Boil till you get the desired consistency.
vathakuzhambu step by step recipe
Switch off the flame..


Note

  • Avoid adding rice flour if you don't like. But you should add less tamarind or more sambar powder accordingly. Otherwise gravy may taste tangy.
  • U can replace manthakkali vathal with sundakkai vathal , cluster beans vathal etc.
  • If you want , you can fry finely chopped onions and garlic pieces while tempering to make it more flavorful.

Enjoy mixing with plain rice with papad and kootu as side dish !
manathakkali vathal kuzhambu brahmin style


Continue Reading...


November 9, 2013

MURUKKU PODI – KIDS SNACK RECIPES


Murukku powder
Murukku podi/Powder is a very easy and tasty snacks recipe which can attract ur kids easily. Its just a single step process..This recipe may be known to most of u but u might have forgotten about it.This post is to refresh ur memories :)..We all would have made thenkuzhal or mullu muruuku for Diwali and i hope u have some murukku leftover in ur pantry. Some kids hesitate/don’t like to eat mullu murukku as it pricks the jaws.I have seen toothless old people getting mouth ulcers by eating murukku.So,for those people, u can try this way. They’ll love it for sure. When i was young , kittu aachi( my dad’s periamma) used to come to our house to help my mom for making thenkuzhal murukku.She was a very old toothless lady. As she couldn’t eat murukku as such , my mom make this murukku podi for her and store in a box.She used to enjoy it a lot ..As kids , we too( me & my sis) used to take it in a bowl and have it after coming from school.A glass of milk and this murukku podi was our evening snacks those days during DiwaliSmile. Yesterday i tried this with leftover magizhampoo murukku for Raksha & she loved it. More than Raksha , myself and Sendhil relished a lot and we finished the bowl very quickly .Thenkuzhal murukku podi tastes the best according to me. Do try this murukku podi for a change if u have not attempted so far..U may love it like me Open-mouthed.

murukku podi recipe

Murukku podi


Murukku podi Murukku podi/powder is a very easy kids snack recipe which can be made in minutes using leftover murukku..
Cuisine: Indian Category: Sweet Yields: Serves 2
Prep Time: 1 Minute Cook Time: 2 Minutes Total Time: 3 Minutes


INGREDIENTS
To grind
  • Leftover plain murukku (thenkuzhal or mullu murukku) - 5 nos
  • Sugar –2-3 tsp (increase as per ur need)
METHOD

  • Break the murukku into pieces..In a dry mixie jar , take the murukku pieces.Grind  till it becomes a nice powder..Remove it in a bowl , add sugar. Mix well and enjoy !
Murukku podi recipe
Enjoy !


Note

  • For sugar patients , please avoid adding sugar. Just powder and give ..
  • If u have spicy murukku in hand , u can powder and have it as such.  
  • I made this recipe using leftover magizhampoo murukku. Thenkuzhal murukku tastes the best :)
My daughter had this murukku podi with complan Smile 
Murukku podi
Continue Reading...


November 7, 2013

Mango Drumstick Sambar Recipe - Tirunelveli / Nellai Sambar Recipe

Tirunelveli Sambar recipe for rice

I love to taste and try varieties of sambar recipes be it idli sambar or lunch sambar and particularly this raw mango drusmtick sambar is my most favourite among all the sambar recipes. U know why, this is my mom’s Tirunelveli style sambar for rice :) We love to have it with idli, dosa as well. My mom calls this as "Idi sambar". Its a very tasty and flavorful sambar with freshly ground sambar powder. I can have a plateful of rice anytime with this Nellai sambar. We ( me and my sis) fondly call this as "Amma sambar". 


After marriage, when I started cooking, I couldn’t make this sambar often in my kitchen as Sendhil is very much fond of his mom’s Tanjore/Kumbakonam style sambar. So whenever I go to my mom’s house(Salem), she prepares this specially for me. This sambar needs very less dal than the usual quantity. We can add any vegetables like lady’s finger, drumstick, brinjal and raw mango. But our favorite combo is drumstick and raw mango. 

In my family, everybody loves my mom’s cooking very much. She makes authentic Nellai Saiva pillai (Tirunelveli) samayal very nicely.  My amma never used store bought sambar powder in her cooking so far.  Her recipes are mostly with freshly ground powder be it sambar, puli kulambu or rasam. So preparation /cooking time takes little more than my (mil’s) usual method of cooking. So I make my mil’s and mom’s lunch recipes in alternate days and enjoy eating varieties of kuzhambu.


My mom makes Carrot puttu or avial as side dish for this sambar recipe. To me, just a papad/ appalam is enough.
If you are looking to find Tirunelveli style Sambar powder, check THIS LINK

 Nellai Sambar for lunch

Basic Tirunelveli style Sambar Recipe For Rice


Sambar recipeBasic Nellai style sambar recipe for rice using freshly ground sambar powder. U can use any vegetables like brinjal , lady’s finger , drumstick or simply onion.
Cuisine: South Indian Category: Lunch recipes Serves: 2-3 
Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes 


INGREDIENTS
1 cup - 250ml
To pressure cook
  • Toor dal – 1/3 cup
  • Turmeric powder – 1/4 tsp
  • Cooking oil – a drop
To roast and grind for sambar powder ( use 1 tsp of this powder, store the excess powder for future use. My mom use this powder for idli sambar too.)
  • Oil – 1/4 tsp
  • Methi seeds - `1/2 tsp
  • Chana dal – 1 tsp
  • Coriander seeds – 1/2 tsp
  • Red chillies – 3 nos
To grind
  • Grated coconut – 1.5 tbsp
  • Small onions – 3 nos
  • Jeera/cumin seeds – 1/4 tsp
To saute
  • Cooking oil – 1 tbsp
  • Big onion – 1 no (slice cut)
  • Curry leaves – few
  • Tamarind – A big gooseberry size
  • Drumstick – 1 no (cut into finger size pieces)
  • Small Raw mango – 1/2no ( 5-6 cubes)
  • Red chilli powder – 2 tsp
  • Salt & water – as needed
To temper
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
Coriander leaves – 2tbsp (to garnish)
HOW TO MAKE TIRUNELVELI IDI SAMBAR FOR RICE - METHOD
  • Pressure cook toor dal adding turmeric powder , salt and a drop of oil for 2 whistles. Mash the cooked dal and set aside.In a mixie jar , grind the coconut , small onions and jeera to a smooth paste adding the required water.
Nellai sambar recipe
  • In a pan , heat 1/4 tsp of oil and roast the ingredients given under “ To roast and grind”. Powder it nicely. U don’t have to use all the powder. Use only 1 tsp. Store the remaining for making idli sambar.
Nellai sambar recipe


  • Take the tamarind extract in a bowl. To this add red chilli powder, salt, turmeric powder and drumstick. Check for taste.Set apart
  • In a pan, heat 1 tbsp of oil and saute the sliced onions. To this add the tamarind extract mixture. Cover and cook till drumstick is done. After the drumstick is 3/4th cooked, add raw mango pieces. Again cover and cook for sometime. Mango takes less time to cook. So keep checking otherwise it will cook soft & dissolve in sambar.
Nellai sambar recipe
Nellai sambar recipe
  • After the vegetables get cooked, add the mashed dal. Allow it to roll boil. Lastly add the ground coconut , mix well. Let it boil for a minute. Now add a tsp of roasted and ground sambar powder. Allow it to boil till you get a nice aroma. Switch off the stove and garnish with coriander leaves. Give a standing time of minimum 30 minutes for all the flavors to induce well.
Nellai sambar recipe
Nellai sambar recipe
  • Temper with the ingredients given under “to temper”. Mix well.
Enjoy mixing with hot rice !!

Note

  • Adding raw mango is optional. U can add only drumstick and make this sambar. But increase the tamarind to a small lemon size.
  • Garnishing with coriander leaves gives a superb flavor for this sambar. Please don’t skip..
  • Do not use all the powder to this sambar. Use only a tsp. U can make sambar 2-3 times using this powder. As mixie doesn’t grind very small quantity , amma use this measure. She use this powder for making idli sambar too. So store the remaining powder in a box and use whenever needed.
  • Less dal is needed for sambar as we add ground coconut and channa dal which helps for thickening.

Tirunelveli style sambar


Continue Reading...