Ponnanganni Keerai Sambar Recipe

 Recently my MIL gave me a big bunch of Ponnanganni keerai from our Salem house backyard. It is known as Dwarf copper leaf Alternanthera sessilis) in English, ‎Gudari Sag in Hindi, ‎Ponnaganti Koora in Telugu, ‎Honagonne soppu in Kannada, ‎Kozuppa, Ponnankanni in Malayalam.There are two varieties available in the market. One is with green leaves called nattu ponnanganni and the other is with pink leaves called seemai ponnanganni. In this sambar recipe, I have used the one with pink leaves. This keerai has so many health benefits. Its very good for eyes, helps to reduce body heat, cures piles, head ache, asthma and many more. I prepared this sambar for rice following my MIL’s keerai sambar recipe. It tasted so good. We loved it very much more than Ponnanganni keerai poriyal or kootu. You too give a try. Lets see how to make Ponnanganni keerai sambar recipe with step by step pictures.

Do check out my Keerai sambar recipe, Keerai kootu, Arai Keerai masiyal.

Ponnanganni Keerai Sambar Recipe

Ponnanganni keerai sambar recipe for rice

Cuisine: Indian

Category: Sambar recipes

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Toor dal - 1/3 cup Ponnanganni keerai / Dwarf copper leaves - 1 cup Turmeric powder - 1/8 tsp Cooking oil - 1 tsp Salt & Water - as needed Tamarind – Big gooseberry size To temper & saute Cooking oil / ghee - 1 tbsp Methi seeds - 1/8 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Red chilli or green chilli - 2 nos ( Pinched into two) Big onion  or small onions - 1 no / 10 nos Curry leaves - Few Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Asafetida / hing - 1/8 tsp

METHOD

1. Pluck the leaves of keerai and set aside.Soak tamarind in 1 cup of water.
2. In a pressure cooker base, heat 1 tsp of oil and saute the keerai for few minutes.
3. Add toor dal, turmeric powder, water and pressure cook everything for 2 whistles in very low flame.
4. Remove the lid after steam is released. Mash the dal well and set aside.
5. Heat oil in a kadai and splutter mustard seeds, methi , cumin seeds, red chillies. Saute big onion or small onion till transparent.
6. Add tamarind extract, sambar powder, turmeric powder, hing and salt. Boil till tamarind smell goes off.
7. Now add the cooked dal + keerai and boil for few minutes. Remove and transfer to a bowl.
8. Serve hot with plain rice adding few drops of ghee.

METHOD - STEP BY STEP PICTURES

Wash the keerai leaves and set aside. Soak tamarind in 1 cup of water and take the extract. Peel and slice onions. Heat oil in a pressure cooker with 1 tsp of cooking oil. Saute the leaves for one minute. Add toor dal, turmeric powder, few drops of cooking oil. Let it pressure cook in very low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal using a whisk and set aside. Heat oil in a kadai and splutter methi seeds, mustard seeds and cumin seeds. Saute red chilli or green chilli, curry leaves and onion. Saute till onion becomes transparent. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing. Boil for few minutes till nice aroma comes. Now add the cooked dal + keerai. Mix well and boil for 3 minutes till the desired consistency is reached. Add more water based on the thickness of sambar. Switch off the flame and transfer the sambar to a bowl.Serve with plain rice adding few drops of ghee. Enjoy !

Note

You can replace sambar powder with 1 tsp of dhania powder + 1 tsp of red chilli powder. Adjust the quantity of keerai as you wish. I like to add more keerai in the sambar. Reduce the number of red chillies for less spicy sambar.

Try this healthy ponnanganni sambar for rice and enjoy !

 

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Simple Idli Podi Recipe - How To Make Idli Milagai Podi At Home

Idli milagai podi / Idli podi (Gun powder in English) is a must & should side dish for idli, dosa in every South Indian’s house. No matter about the varieties of chutney and sambar, we love to have at least one idli or dosa mixed with idli podi to finish our breakfast/dinner. 

Most of the time we manage to eat instant dosa varieties and idli varieties only with this idli podi as side dish. Even though we prefer homemade idli podi, sometimes I love to buy Sakthi or Aachi idli milagai podi just to enjoy its smooth texture because we grind it slightly coarse. 

Today I have come up with my MIL’s style simple idli podi recipe ( We call it as Ulutham paruppu molaapdi in Tamil) with 4 basic ingredients. Urad dal, chana dal, red chilli, hing and salt forms the base for this recipe. However you can make N number of variations in this podi recipe by adding garlic, sesame seeds, dhania (Coriander seeds), Jaggery, black urad dal, rice, tamarind, coconut and even horse gram and flax seeds.

 Remember the color of idli podi varies as per the red chillies and the way you roast it. Long back, I have already shared my mom’s most popular idli milagai podi with garlic. Soon I will try to share the remaining podi recipes with yummy variations. 

 Now lets see how to make this simple idli milagai podi recipe at home with easily available ingredients with step by step pictures.

Simple Idli Podi Recipe - Idli Milagai Podi

How to make Idli milagai podi recipe for idli, dosa

Cuisine: Indian

Category: Podi recipes

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml White, round urad dal - 1/2 cup Chana dal - 1/2 cup Red chillies - 25 nos ( I used long ones) Hing / Asafetida - 1/4 tsp Cooking oil - 2 tsp Salt - as needed

HOW TO MAKE IDLI PODI - METHOD

1. Heat 1 tsp of oil in a pan. Roast chana dal and urad dal in medium flame till golden.
2. Remove in a plate. Add hing to it.
3. Heat 1tsp oil in the same pan and roast the chillies till crispy and golden brown.
4. Add the roasted chillies to the dal. Cool down. Add salt and grind everything to a fine or slightly coarse powder as you like.
5. Store in an airtight box and enjoy with idli, dosa drizzled with gingely oil.

METHOD - STEP BY STEP PICTURES

Heat 1 tsp of oil in a kadai. Roast chana dal & urad dal patiently in medium flame till golden brown. Remove in a plate. Add hing to it. Heat 1 tsp oil in the same kadai and roast the chillies in medium flame. Do not burn the chillies. Remove when it becomes golden. Add to the roasted dal. Let the mixture cool down.  Add salt and grind to a slightly coarse powder or fine powder as you like. Remove in an airtight box. Use clean spoon and serve with hot idli or dosa. It stays good for 15 days to 1 month. This idli podi tastes very spicy on the first day. But all the taste gets balanced from the second day and becomes good.

Enjoy !

Note

Adjust the quantity of red chillies as per your taste. For variations, you can  add 2 tbsp of dry roasted sesame seeds and grind it. You can also add few raw garlic cloves while grinding.

Try this simple idli podi recipe at home and enjoy with hot idli and dosa drizzled with sesame oil or ghee !

Very good recipes Tags: Idli podi recipe, simple idli podi recipe, Idli milagai podi, how to make idli podi at home, how to make idli milagai podi, idli milagai podi recipe

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Oreo Milkshake Recipe Without Ice cream

 Summer vacation is started for Raksha. She requested me to make some yummy milkshakes and ice cream recipes for her. To begin with, I prepared this easy and simple Oreo milkshake recipe without ice cream. As I din’t have ice cream in hand, I added some ice cubes and chilled milk in my blender to thicken the Oreo shake. It came out well with a frothy texture. Raksha liked it very much. The flavor of Oreo cookie and cream along with chocolate syrup, vanilla extract adds a great taste to the milkshake.  But to enjoy the best taste of milkshake, you must add ice cream. Soon I will try with ice cream to make it more creamy and rich and make a post here. Ok, lets see how to make Oreo milkshake recipe without ice cream.

Do check out my Oreo microwave cake and Oreo microwave brownie.

Oreo milkshake recipe without ice cream

How to make oreo milkshake without ice cream and chocolate syrup

Cuisine: Indian

Category: Milkshake

Serves: 1

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Oreo cookies - 4 nos Chilled milk - 1 cup Vanilla extract - 1/2 tsp Sugar – 1/2 tbsp Ice cubes - 2 nos Chocolate syrup - 1 tbsp ( Optional, I used Hershey’s syrup) Vanilla ice cream - 1 scoop (Optional)

HOW TO MAKE OREO MILKSHAKE WITHOUT ICE CREAM - METHOD

1. Break the Oreo cookies into pieces and take in a blender / mixer jar.
2. Add sugar, milk, vanilla extract, choc syrup (if using) and ice cubes.
3. Run the mixie for a minute. Thick, frothy oreo milkhake is ready.
4. Pour in a glass. Garnish with a piece of Oreo and serve immediately.

METHOD - STEP BY STEP PICTURES

In a mixie jar/blender, break the Oreo into small pieces. Add boiled , chilled full fat milk, sugar, chocolate syrup, vanilla extract, ice cubes. Grind for a minute till it becomes frothy. Transfer to a serving glass. Garnish with chopped cookies. Serve immediately. Enjoy !

Note

For variations, you can add a scoop of vanilla ice cream or chocolate ice cream while blending. Adjust the quantity of sugar as per your taste.

Try this easy, yummy, Kids friendly Oreo milkshake and enjoy !

 

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Potato Nuggets Recipe – Crispy Potato Cheese Balls Recipe

Potato nuggets / Potato cheese balls is an easy, yummy, kids friendly snack/starter recipe. Most of you would have tried Mccain potato nuggets at home for kids birthday parties and small gatherings. But I haven’t tried store bought ones. For the first time, I prepared these potato nuggets recipe for Raksha’s birthday party after watching a YouTube video. All the kids loved it very much with tomato sauce. This deep fried snack became a super hit among everyone. Its a good crowd pleaser. 

Recently I bought Panko bread crumbs from Metro, Electronic city. It helped to make these nuggets super crunchy and stayed crispy for an hour. Boiled and mashed potato, cheese, bread crumbs and Italian spices are the major ingredients used in this recipe. You can also make it without cheese and go for baked version if you are calorie conscious.  

Friends, do try this yummy potato cheese balls for your kids as evening snack during this summer vacation. They will love it for sure. Ok, lets see how to make Potato nuggets with step by step pictures.

Check out my corn cheese balls recipe similar to this.

Potato nuggets recipe / Potato cheese balls

How to make potato nuggets recipe with cheese

Cuisine: Indian

Category: Snacks

Serves: 14 nos

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Potato - 2 nos (Big sized) Corn flour - 2 tbsp Grated cheese - 2 tbsp ( I used Cheddar cheese) Bread crumbs - 1/4 cup Red chilli flakes - 1 tsp Italian herbs - 1 tsp ( I used oregano,spice mix) Garam masala powder - 1/4 tsp (optional) Salt – as needed Corn flour + Water – 2 tbsp + 1/4 cup to make paste. Bread crumbs – 1 cup (to coat the nuggets) Cooking oil – to deep fry the nuggets

HOW TO MAKE POTATO NUGGETS

1. Wash and pressure cook potato in low flame for 2 whistles. Peel the skin, mash and set aside.
2. In a bowl, take the mashed potato, grated chees, bread crumbs, corn flour, oregano mix, chilli flakes and salt.
3. Mix well to make a dough without adding water. Cover and let the dough rest for 1 hour in refrigerator.
4. Take the dough and make shapes. Coat in corn flour paste and bread crumbs. Arrange in a plate.
5. Cover and let it chill for 30 minutes in refrigerator.
6. Deep fry in oil under medium flame till it turns golden in color. Serve hot with tomato ketchup.

METHOD - STEP BY STEP PICTURES

Wash and pressure cook potato adding required water. Cook in low flame for 2 whistles. Remove and peel the skin of cooked potato. Mash it well and set aside. In a wide bowl, take the mashed potato, corn flour. bread crumbs, grated cheese ( Pizza cheese or Cheddar can be used), oregano mix, chilli flakes and salt.  Add garam masala powder if using. Mix well and make dough without adding water. Cover the bowl with a lid and refrigerate for one hour. Take small balls and roll into cylinders as shown in the figure below. In a small bowl, mix corn flour + water to make a paste. Take bread crumbs in a wide plate. Dip the prepared cylinder shaped nuggets into the corn flour paste and then roll in bread crumbs to coat well. Arrange all the nuggets in a plate. Cover and Let it rest for 30 minutes in a refrigerator.  Heat oil in a kadai to deep fry. Drop a pinch of dough to check the oil temperature. If it rises to the top immediately, oil temperature is right. Now lower the flame to medium. Drop 3 to 4 nuggets in each batch. Cook patiently in low to medium flame till it turns golden.  Flip it whenever needed. Do not keep the flame high because the outer layer browns faster and cheese starts to ooze out from the balls. Remove when it turns golden in all the sides. Drain the excess oil in a tissue paper. Serve with tomato ketchup. Enjoy !

Note

Panko bread crumbs helps to retain the crispness for long time. But you can use homemade bread crumbs too by grinding 4 to 6 bread slices in mixie. You can also double coat the corn flour paste and bread crumbs as I did for my corn cheese balls recipe. Adjust the quantity of chilli flakes and oregano as per your taste. Addition of garam masala is optional and not mentioned in original recipe. I used it. You can make this nuggets ahead and freeze till use. For this, roll the nuggets in bread crumbs and refrigerate it till you deep fry it. I used Cheddar cheese in this recipe. You can use any processed cheese, mozarella, Parmesan etc.

Try this easy, yummy potato nuggets for your kids. They will love it !

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Indian Potluck Party Recipes Ideas - Vegetarian Potluck Lunch, Dinner Recipes Menu

Here is the list of Indian vegetarian potluck party lunch and dinner recipes menu ideas comprising of South Indian and North Indian party snacks, main course, side dish recipes and dessert. Potluck is nothing but a gathering of friends where each guest contributes a different, unique, homemade dish or food to be shared among everyone. 

In simple words, a potluck party is a meal or party to which each of the guests brings or contributes their own food to share. Smaller, more informal get-together with distributed food preparation may also be called potlucks. Other names for a "potluck" include: potluck dinner, potluck lunch, spread, Jacob's join, Jacob's supper, faith supper, covered-dish-supper, dish party, bring-and-share, shared lunch, pitch-in, bring-a-plate, dish-to-pass, fuddle, and carry-in. (Source : Wikipedia).

In India, it is also known as kitty party. Potluck lunch or potluck dinner is the most common one. The only traditional rule for potluck is that each dish should be large enough in quantity that has to be shared among a good portion with the guests. In some cases each participant agrees ahead of time to bring a single course, and the result is a multi-course meal. Guests may bring in any form of food, ranging from the main course to desserts. Nowadays people started to conduct potluck parties with themed lunch and dinners for special occasions and festivals.

People in abroad ( especially in US) conduct potluck parties almost every weekend. As my friend Shalini is in US, she used to share all the pictures of potluck and discuss the recipe menu with me. All the pictures and the recipe ideas given in this post are shared by my friend Shalini based on the various potluck parties conducted by her friends. Thank you so much dearie. 

As we had already shared Kids birthday party menu list, framing this potluck recipes menu ideas was not difficult for us. The list I have shared here comprises of the most popular dishes that is liked by all. I have also shared a list of 2 sample Potluck party menu for lunch and dinner at the end of this post with the most popular combinations to give you an idea. Hope this post will be helpful to you all.

 Friends, do share your potluck recipes in the comments section. It would be a great help for all.

HOW TO ARRANGE FOR POTLUCK / KITTY PARTY

I used to make potluck along with my school moms group friends when I was in my rented house. Mostly it would be a lunch party from 1 pm to 3 pm before kids come from the school. It would be good and fun filled if the number of participants is more in potluck. Our group have 8 people. 

A week before the potluck, we used to frame the menu which includes starters, main course and dessert recipes. We write down the names of dishes and the person who is going to cook it. Mostly we all make the food at our home and conduct the party in one of the friend’s place. Some people used to buy it from outside especially sweets and snacks.

The person who is hosting the party in their house doesn’t have to cook anything but they take the responsibility of buying use and throw plates, cups and spoons.  As soon as all the friends meet, we used to display the food in the dining table. Our first job is to click pictures to share in social media pages. Then we go for tasting the food. 

After we finish eating, we used to chitchat or play UNO, cards or some one minute games for the last 30 minutes to 1 hour. It would be full of laugh and fun. Then we disperse to school to bring our kids back home. This is how we conduct the potluck parties at least once in a month. On the whole day, it keeps us refreshing, energetic and make us forget all the family or work related stress in the mind. I would strongly suggest all the ladies to have a fun gathering like this at least once in a month.

Now, lets move on to the collection of Vegetarian Party Recipes list. Hope you like this and find it useful.

THINGS REQUIRED 

• Plastic/ Disposable plates
• Disposable cups for juice, water
• Disposable bowls
• Thermal food bags for carrying food
• Bowls and Ladles for serving food
• Tissue papers
• Water bottles

Starters

1. Gobi 65 / Gobi Fry
2. Paneer 65
3. Baby corn 65
4. Gobi manchurian
5. Baby corn manchurian
6. Vegetable manchurian
7. Paneer manchurian
8. Medu vada/ Urad dal vada
9. Masala Vada 
10. Sabudana vada with peanut chutney
11. Pepper Vada (Anjaneyar temple vada)
12. Mixed Vegetable Vada
13. Sweet corn vada
14. Cabbage vada
15. Thattuvadai set
16. Pakoda (onion, cashew pakoda, Veg pakoda, pudina pakoda)
17. Pani puri
18. Onion rings
19. Punjabi Samosa
20. Vegetable cutlet
21. Aloo tikki
22. Vada pav
23. Dahi Vada
24. Samosa chat
25. Canapes
26. Potato Chips Or Nachos with salsa
27. Veg spring rolls
28. Veg Puffs
29. Masala papad
30. Honey chilli potato
31. Paneer tikka with green chutney
32. Dhokla OR  Khandvi
33. Paneer pakora
34. Mirchi bajji / Chilli bajji
35. Stuffed Chilli Bajji (Andhra style)
36. Onion Bajji / Pakora
37. Potato bajji / Aloo Pakora
38. Raw banana bajji
39. Hara Bhara Kabab
40. Potato wedges
41. French fries
42. Falafel with hummus
43. Dabeli
44. Kachori
45. Kerala Pazham Pori

SOUPS

1. Tomato soup
2. Lemon coriander soup
3. Carrot soup
4. Dal soup
5. Mushroom soup
6. Veg clear soup
7. Minestrone soup
8. Sweet corn soup
9. Mulligatawny
10. Tomato basil soup

DRINKS / JUICES

1. Shikanji
2. Jal jeera
3. Thandai
4. Aam panna
5. Masala chaas
6. Lemon juice
7. Mango juice / Homemade Frooti
8. Fruit punch
9. Orange juice
10. Rose milk
11. Lassi (mango lassi)
12. Smoothie
13. Soft drinks
14. Masala coke
15. Buttermilk (Seasoned buttermilk tastes better)
16. Pinacolada

MAIN COURSE

1. Roti / chapathi
2. Paratha varieties ( Aloo & Gobi is the most preferred ones)
3. Kulcha ( Plain & stuffed Kulcha)
4. Poori
5. Idli
6. Dosa (Masala dosa)
7. Vada / Medu vada
8. Ven Pongal and Sweet Pongal
9. Rava kichadi OR Masala rava kichadi
10. Uthappam (Plain, Podi, Onion, Mixed Veg)
11. Rava idli
12. Idiyappam / rice sevai
13. Semiya biryani / Pulao
14. Kuzhi paniyaram
15. White sauce pasta
16. Veg noodles
17. Pav bhaji
18. Vada pav
19. Thayir vada
20. Sambar vada ( Refer Sambar recipe)
21. Sambar idli
22. Idli fry
23. Mini dosa recipes

SIDE DISH RECIPES / GRAVIES

1. Sambar Varieties For Idli, Dosa
2. Chutney Varieties
3. Idli Podi
4. Gravies & Kurma ( chana masala, saag, Paneer, Aloo, mixed veg, palak, dal makhani , dal tadka, veg kofta, methi malai, matar paneer, aloo gobi)
5. Raita (Onion, cucumber, boondi, carrot raita, mixed veg, masala)
6. Sambar For Rice
7. Kuzhambu Varieties ( Vathakuzhambu, Kara kuzhambu)
8. Rasam Varieties
9. Kootu Recipes
10. Poriyal recipes ( Potato, cauliflower poriyal works great)
11. Vadam, Vathal

RICE VARIETIES

1. Puliyogare / Tamarind rice
2. Tomato rice
3. Veg biryani varieties
4. Lemon rice
5. Veg pulao
6. Hotel Veg Pulao
7. Jeera rice
8. Paneer pulao / biryani
9. Mint pulao
10. Karnataka Bisibelebath
11. Tamilnadu sambar sadam
12. Vegetable Fried rice
13. Coconut rice
14. Plain rice, sambar, rasam, Kara kuzhambu  any dry curry ( potato curry, mixed veg curry, bhindi fry (North Indian), cauliflower curry )
15. Curd rice, pickle

SWEETS / DESSERT

1. Kesaribath
2. Rice kheer
3. Sweet pongal
4. Gulab jamun
5. Carrot halwa
6. Rava ladoo
7. Rasagulla
8. Rasmalai
9. Moong dal halwa
10. Easy Atta halwa
11. Semiya payasam
12. Ice creams
13. Sabudana kheer
14. Fresh fruit cream
15. Fruit Custard
16. Badam kheer
17. Carrot kheer
18. Kaju katli
19. Cakes and muffins 
20. Paal Kozhukattai
21. Chettinad Paal Kozhukattai 
22. Rava Ladoo 
23. Besan laddu
24. Moong dal ladoo
25. Beetroot Halwa

SALAD

Freshly cut onion, cucumber, tomato, carrot
Fruits salad

BEVERAGES

Tea / chai
Coffee
Water Bottles

POTLUCK LUNCH PARTY SAMPLE MENU 

• Any Fruit juice
• Masala vada / Gobi 65 / Medhu vada
• Rava kesari / Kesaribath Or Sweet pongal
• Bisibelebath & chips
• Vegetable pulao or biryani with raita
• Roti with mixed vegetable kurma or Paneer butter masala
• Plain rice, Sambar , Rasam,  potato curry OR cauliflower curry
• Gulab Jamun with icecream
• Payasam/ Kheer ( Vermicelli or rice)
• Sliced vegetables & fruits for salad.

POTLUCK DINNER PARTY SAMPLE MENU

• Tomato soup or sweet corn soup
• Gobi manchurian 
• Vegetable spring rolls or samosa
• Roti/ Naan/ Kulcha/ Rumali roti
• Paneer butter masala / Dal makhani/ Mixed vegetable gravy
• Vegetable Dum Biryani with raita
• Vegetable noodles with sauce
• Plain rice, dal tadka
• Sambar or rasam
• Papad or chips
• Carrot halwa with icecream or fruits custard
• Mixed fruits salad 

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Sorakkai Kootu Recipe | Bottle Gourd Kootu For Rice

Sorakkai kootu / Bottle gourd kootu for rice is an easy to make, yummy South Indian style kootu recipe with coconut, moong dal. We call it as sorakkai poricha kuzhambu too. I make it as side dish for vathakuzhambu. Long back, I had shared my MIL’s sorakkai paal kootu and sorakkai sweet kootu recipes. 

Recent days, you would have seen me making all my kuzhambu, poriyal and kootu recipes prepared using pressure cooker easily. For this recipe too, I have used my pressure cooker to ease my job. It came out very tasty and flavorful. I loved it with vathakuzhambu rice and curd rice. For variations, you can use chana dal instead of moong dal like hotel ones. 

Friends, do try this easy, healthy bottle gourd kootu at home and share your feedback with me. Lets see how to make Sorakkai kootu for rice with step by step pictures.

 Check out my sorakkai sambar, sorakkai paal kootu, sorakkai dosai too !

Sorakkai Kootu Recipe – Bottle gourd Kootu

Sorakkai Kootu Recipe – Bottle gourd Kootu For Rice

Cuisine: South Indian

Category: Side dish for rice

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bottle gourd / Sorakkai - 2 cups (Chopped into small cubes) Moong Dal - 1.5 tbsp Turmeric powder - 1/8 tsp Sambar Powder - 1 tsp (Adjust) Salt & Water - as needed To Grind Grated coconut - 1/4 cup Rice flour - 1/2 tsp Cumin seeds - 1/2 tsp Small onion - 2 ( optional) Water - to grind To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves – Few Red chilli – 1 no Hing / Asafetida – A pinch

HOW TO MAKE SORAKKAI KOOTU

1. Wash and peel the skin of bottle gourd. Chop into small cubes.
2. In a pressure cooker base, temper and take the chopped bottle gourd, moong dal, turmeric, sambar powder, salt and water. Mix well.
3. Grind coconut + rice flour, cumin, onion to smooth paste adding water.
4. Add the coconut paste to the cooker. Cover and cook in very low flame for 2 whistles.
5. Open the lid after steam is released. 
6. Mix well and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd/ Sorakkai. Cut into two halves. Now remove the spongy center portion which has seeds.Chop the hard portion into small cubes. Set aside. Grind coconut, rice flour, onion, cumin seeds to smooth paste adding required water. Keep it apart.  In a pressure cooker base, heat coconut oil and temper mustard seeds, urad dal, red chilli and curry leaves. To this, add chopped bottle gourd, moong dal, turmeric, sambar powder, salt & water. Mix well. Add the ground coconut paste. Mix well together.  (If you use chana dal, soak in water for 20 minutes and then add to cooker along with bottle gourd pieces) Pressure cook in very low flame for 2 whistles. Open the cooker after the steam is released. Mix & check for taste. Add more sambar powder & salt if needed. Serve hot with plain rice or vathakuzhambu rice. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste and spice level. You can use 1/2 tsp of red chilli powder and 1 tsp of dhania powder instead of sambar powder. For variations, you can skip cumin seeds while grinding. You can also do the tempering at the end.

Try this easy, yummy Bottle gourd kootu in pressure cooker and enjoy with rice !

Very good recipes Tags: Bottle gourd kootu, bottlegourd kootu, sorakkai kootu recipe, sorakkai kootu, bottlegourd recipes, bottle gourd recipes, sorakkai recipes

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Cabbage Sambar Recipe - Muttaikose Sambar For Rice

I learnt this cabbage sambar / muttaikose sambar recipe for rice from my friend Shalini. She told 3 different ways of making this sambar in South Indian style but I chose to try cabbage sambar with freshly ground masala like arachuvitta sambar. It came out very flavorful and great in taste. We couldn’t even find any trace of raw cabbage smell in the sambar. If you want to try no onion, no garlic sambar recipes for festivals or occasions, you can try this recipe. 

Sendhil is not a big fan of cabbage recipes. But he loved this sambar a lot and told me to prepare it often. It tasted good with idli, dosa as well. After making it thrice in the last 2 weeks, I am posting this recipe. Friends, Do try this muttaikose sambar recipe for a change and share your feedback with me. Ok, lets see how to make South Indian Cabbage sambar recipe with step by step pictures.

Don’t forget to check out my cabbage masala kuzhambu for rice, dosa,
cabbage poriyal, purple cabbage poriyal, purple cabbage salad, Cabbage kootu, Cabbage vada recipes.

Cabbage Sambar Recipe

South Indian style cabbage sambar recipe

Cuisine: South Indian

Category: Sambar Recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To Pressure cook( 1 cup = 250ml) Toor Dal - 1/4 cup Water - 2 cups Cabbage - 1 cup ( thinly sliced) Small onions or big onion - 10 nos / 1no ( Optional) Turmeric powder - 1/4 tsp Curry leaves - Few Cooking oil - Few drops To mix with cooked cabbeg  Sambar powder – 1/2 tsp Hing / asafetida – a pinch Jaggery – 2 pinches Tamarind - Big gooseberry size To saute and grind Cooking oil - 2 tsp Coriander seeds / Dhania - 1.5 tsp Chana dal - 1.5 tsp Urad dal - 1 tsp Methi seeds / fenugreek seeds - 1/8 tsp Cumin seeds - 1/2 tsp Red chilli - 3 to 4 nos ( use 6 nos for spicy sambar) Grated coconut - 2 tsp Water - to grind to paste To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Curry leaves – Few Red chilli – 1 no Coriander leaves - to garnish

HOW TO MAKE CABBAGE SAMBAR 

1. Soak tamarind in water. Wash and chop cabbage. In a pressure cooker base, take all the ingredients mentioned under “to pressure cook”. Add 2 cups water and cook in low flame for 2 whistles. Mash the dal well after steam is released. Set aside.
2. Heat oil in a kadai and roast the spices for sambar. Grind to smooth paste.
3. Take 1 cup of tamarind extract and add to cooked dal in pressure cooker. Add ground masala, salt, sambar powder, jaggery, hing and boil the sambar for few minutes till nice aroma arises.
4. Temper in ghee and add to sambar. Switch off the flame. Garnish with coriander leaves.
5. Cover and leave for 2 hours before serving for all the flavors to blend well. Serve with hot rice drizzling ghee.

METHOD - STEP BY STEP PICTURES

Soak tamarind in warm water. Take 1 cup of tamarind extract and set aside. Wash and chop cabbage into thin or thick slices as you like. Peel and Chop onions.  In a pressure cooker base, take toor dal, chopped cabbage, chopped onion (optional), turmeric powder, few drops of cooking oil and few torn curry leaves. Add 2 cups of water. Pressure cook in low flame for 2 whistles. Mash the dal with a ladle after steam is released. Set aside. Heat oil in a kadai. Roast all the ingredients given under “to saute and grind” in medium flame without burning it. Lastly add the coconut, switch off the flame and mix well. No need to roast the coconut. Just mix with other roasted spices. Let it cool. Grind to smooth paste adding water. Add 1 cup of tamarind extract to the cooked dal in pressure cooker. Add the ground masala paste, sambar powder, salt, hing and jaggery. Mix well and roll boil the sambar for few minutes till nice aroma arises. You can add some water if sambar is too thick. Heat ghee in a small tempering pan. Add mustard seeds, red chilli, curry leaves and let mustard start to splutter in low flame. Add this to the sambar. Mix well and garnish with coriander leaves. If possible, rest this sambar for 2 to 3 hours before serving for all the flavors to infuse well. At the time of serving, you can reheat it or serve it with plain hot rice drizzled with ghee. Enjoy this cabbage sambar with any poriyal and papad/ appalam.

Note

Adjust the quantity of red chillies as per the taste. Tempering in ghee adds a nice flavor to this sambar. Do not skip it. Do the tempering only at the end. Tomato is not necessary for this sambar.If you want to add, saute in oil and then add to cooked dal.

Try this easy, yummy cabbage sambar for a change and enjoy with plain rice, poriyal and appalam !

Very good recipes Tags: cabbage sambar, cabbage sambar recipe, muattaikose sambar, muttaikose sambar recipe, cabbage kuzhambu with dal, cabbage kuzhambu, muttaikose kuzhambu, cabbage recipes, sambar recipes, cabbage sambar for rice

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