Arachuvitta Sambar Without Dal For Rice | Sambar without dal for rice

I wanted to try arachuvitta sambar without dal for rice for a long time. My friend told it tastes great for both rice and idli. So I wanted to give a shot and I had bookmarked some YouTube videos too. Finally I tried it last week for my lunch as I was in short of toor dal in my kitchen. This is more like Tamil brahmin’s style varuthu aracha kuzhambu / arachuvitta kulambu for rice but without using dal. 

You don’t need to use toor dal or moong dal in this recipe. The aroma of freshly roasted and ground spices is the highlight for this sambar recipe. It helps to give great flavor and thickness to this sambar. Not only dal, less tamarind and coconut is used in this recipe. 

When you feel bored of the regular paruppu sambar for rice, you can try this. If you want to avoid dal in your diet for health reasons, you can make this kuzhambu. As I prepared this with mixed vegetables like carrot, beans, potato, chayote, brinjal it came out very flavorful, tasty and healthy. You can also add drumstick, lady’s finger, pumpkin, turnip if you like. 

You can also prepare this masala powder in advance and make this sambar instantly. Bachelors and working women would find it helpful. Friends , do try this sambar recipe without dal and enjoy with rice. I personally liked it with idli, dosa too !

Check out my brahmin style arachuvitta sambar, no onion no garlic udupi sambar,  brahmin style potato curry, brahmin style vatha kuzhambu

Arachuvitta sambar without dal for rice

Arachuvitta sambar without dal for rice adding mixed vegetables.

Cuisine: Tamil nadu

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mixed vegetables - 1 cup ( 1 carrot, 5 beans, 1 potato, 1/2 chayote, 2 brinjals) Big onion - 1 (Chopped) Ripe tomato - 1 Tamarind – Big gooseberry size Sambar powder - 1/2 tsp Turmeric powder - 1/4 tsp Cooking oil - 1 tbsp Hing/Asafetida - 2 pinches Salt & water - as needed To roast and grind Cooking oil - 1 tbsp Coriander seeds / Dhania - 1 tbsp Chana dal - 1 tbsp Cumin seeds - 1/2 tsp Methi seeds/ Fenugreek seeds - 1/4 tsp Curry leaves – 5 leaves Red chilli - 4 ( I used Kashmiri chilli/ Byadgi chilli for bright red color and less spice) Grated coconut - 1 tbsp Raw rice – 1/2 tsp To Temper Ghee – 2 tsp Mustard seeds – 1/2 tsp Cumin seeds / Jeera – 1/4 tsp Curry leaves - Few

HOW TO MAKE SAMBAR WITHOUT DAL FOR RICE

1. Wash and chop all the vegetables into cubes. Set aside.
2. Heat oil in a kadai and roast all the ingredients given under ‘To roast’. Lastly add coconut, roast for a minute. Grind to a powder. Set aside.
3. Heat oil in a pressure cooker base. Saute onion,curry leaves and mixed vegetables.
4. Add tomato and saute till mushy. Add turmeric powder, sambar powder, salt and tamarind extract.
5. Lastly add the ground powder, mix well. Add some water if needed.
6. Pressure cook for one whistle in low flame. Temper mustard seeds in ghee and add to sambar. Garnish with coriander leaves. Enjoy with plain rice !

SAMBAR WITHOUT DAL FOR RICE - STEP BY STEP PICTURES

Wash and chop vegetables, onion, tomato and set aside. Soak tamarind in 1 cup of water. Heat oil in a kadai. Roast chana dal, coriander seeds, red chilli, methi seeds, cumin seeds, raw rice in low flame till nice aroma arises. Lastly add curry leaves , grated coconut. Saute for a minute. Switch off the flame. Grind to a powder. Set aside.   Heat oil in a pressure cooker base. Saute onion few curry leaves, mixed vegetables. Then add tomato and saute till mushy. Add salt, turmeric powder, sambar powder. Saute well. Add 1 cup of tamarind extract.  Add the freshly ground masala powder too. Mix well. If the kuzhambu is too thick, add 1/2 cup more water. Pressure cook everything in very low flame for one whistle. For this, keep the flame high till steam comes out. As soon as steam starts to come off, reduce the flame to completely low. Pressure cook in low flame for one whistle. Switch off the flame. Remove the lid after steam is released. Mix well and see the consistency of kuzhambu. If thick, add some water, check for salt and boil for a minute. If texture looks fine, you can do the tempering part. For tempering , heat ghee in a small kadai. Splutter mustard seeds, curry leaves and cumin seeds. Add to the sambar and mix well. Garnish with coriander leaves. Close the bowl with a lid. Give a standing time of 30 minutes to 1 hour for best taste. Tastes great the next day. So you can refrigerate and use this kuzhambu for 2 to 3 days. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. I used byadgi chillies which gives bright color but tastes less spicy.  Flavor of this sambar varies based on the red chilli.  Addition of rice in the masala helps to give thickness to the kuzhambu. You can skip it too.

Try this yummy arachuvitta sambar without dal. Enjoy with plain rice adding a tsp of ghee !

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I learnt this kara dosai recipe / Toor dal dosa from my friend Shalini. She shared her mom’s recipe with me. This karam dosa looks similar to adai / mixed dal dosa but its different in ingredients and taste. Also the batter needs fermentation. So this dosa cannot be prepared instantly like adai. Idli rice, dosa rice / raw rice and toor dal are the base ingredients for this dosa recipe. It is prepared without urad dal. You can make both super crispy dosa and thick dosa with this batter. But this dosa batter becomes sour quickly. So its better to use it within 2 days by refrigerating the batter. Ok, lets see how to make this yummy, colorful kara dosai  also known as toor dal dosa with step by step pictures.

Check out my other dosa varieties too !

Kara dosai recipe / Toor dal dosa recipe

How to make kara dosa / toor dal dosa recipe with step by step pictures.

Cuisine: Indian

Category: Dosa varieties

Serves: 20

Prep time: 10 Hours

Cook time: 5 Minutes

Total time: 10H5Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice / parboiled rice - 1 cup Dosa rice / Raw rice - 1 cup Toor dal - 1 cup Red chilli - 10 to 12 Grated coconut - 1/4 cup Tamarind - small piece Cumin seeds - 1/2 tsp Hing / Asafetida - 1/2 tsp Salt - as needed Cooking oil - to drizzle over dosa

HOW TO MAKE KARA DOSAI

1. Wash and soak rice and toor dal together for 4 hours.
2. In a big mixie jar, grind red chilli, coconut, tamarind, salt and hing.
3. Add rice + dal and grind in batches to a smooth batter adding enough water.
4. Mix the batter with hands and ferment overnight or 8 hours.
5. Make thin or thick dosa as you wish. Serve with coconut chutney or jaggery !

METHOD - STEP BY STEP PICTURES

In a wide bowl, take the rice + toor dal. Wash it twice. Add enough water and soak them together for 4 hours. In a big sized mixie jar, take the red chilli, grated coconut, tamarind, cumin seeds, hing and salt. Grind to a coarse powder. Add soaked rice + dal and grind in batches to a smooth paste. Mix all the batter together using your hands. Keep the batter covered. Ferment overnight or 8 to 12 hours depending on the weather. The next morning mix the batter. Add little water if needed and bring to dosa batter consistency. Heat a dosa pan. Pour a ladleful of batter. Spread the batter to thin or thick dosa as you like. Drizzle a tsp of oil around the dosa. Cook for few minutes till golden in the bottom. Flip the dosa and cook the other side too. Remove the dosa and serve hot with coconut chutney. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. You can use either dosa rice or raw rice (Sona masoori) for lunch. If you want you can reduce the quantity of toor dal to 3/4 cup.

Try this yummy kara dosai and enjoy !

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Vendakkai Kara Kuzhambu Recipe – Lady’s Finger Kulambu For Rice

 Usually we make vendakkai puli kulambu for rice without coconut. Its my MIL’s recipe. Recently I tried this vendakkai kara kuzhambu with coconut just for a change. It came out so good and flavorful with all the masala. I followed Madras samayal Youtube channel’s recipe and modified slightly as per my taste. I added more lady’s finger and had it as side dish without making any. 

If you want to make any side dish, you can try keerai kootu, chow chow kootu or cabbage kootu.  Ok friends, lets see how to make vendakkai kara kuzhambu with coconut, fennel seeds masala with step by step pictures and video.

Vendakkai kara kuzhambu / Lady's finger kara kulambu

Vendakkai kara kuzhambu / Lady's finger kara kulambu for rice

Cuisine: Tamil nadu

Category: Kuzhambu recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Lady's finger / Vendakkai - 12 to 15 nos. Small onion or big onion - 10 / 1 Ripe tomato - 1 Tamarind - small lemon size Sambar powder or kuzhambu milagai thool - 1 to 1.5 tbsp Turmeric powder - 1/4 tsp Salt & water - as needed To temper and saute Sesame oil / Gingely oil - 2 tbsp Mustard seeds - 1/ 2 tsp Methi seeds / Fenugreek seeds - 1/4 tsp Cumin seeds - 1/4 tsp Curry leaves - Few To Grind Grated coconut - 2 tbsp Small onion / Big onion - 2 / 1/4th Garlic cloves - 2 Fennel seeds or cumin seeds - 1/2 tsp

HOW TO MAKE VENDAKKAI KARA KUZHAMBU

1. Wash and chop lady’s finger into 2 inch cubes, chop onion, tomato. Soak tamarind in water. Take the extract.
2. Grind coconut and other ingredients to a smooth paste. Keep it aside.
3. Heat oil in a kadai. Splutter mustard, cumin, methi seeds and curry leaves.
4. Saute chopped vendakkai till its half cooked. Then add onion, tomato and saute till tomato becomes mushy.
5. Now add sambar powder, turmeric powder, salt and saute in medium flame without burning.
6. Add tamarind extract. Boil till lady’s finger is cooked well.
7. Lastly add coconut paste, boil and simmer for few minutes till oil separates.
8. Remove and serve hot with rice.

VENDAKKAI KARA KUZHAMBU - STEP BY STEP PICTURES

Wash and chop lady’s finger / vendakkai into 2 inch cylinder shape.  Wash and chop onion, tomato into small pieces. Heat gingely oil in a kadai. Splutter mustard seeds, cumin seeds, methi seeds and curry leaves. Saute chopped vendakkai till its half cooked. Add chopped onion, tomato and saute till tomato becomes mushy. Add turmeric powder, sambar powder / Kuzhambu milagai thool, salt. Saute well for a minute.   Add 1 cup of tamarind extract and cover cook in low flame till lady’s finger is cooked well.  Grind coconut mixture to a smooth paste. Add the paste to the kuzhambu, add required water and boil the gravy in medium flame till raw smell vanishes. Simmer the kuzhambu till oil starts to float in the sides. Switch off the flame and serve with plain rice. Add few drops of gingely oil or ghee while serving. It gives a nice taste. Enjoy !

Note

You can use brinjal instead of lady’s finger. For variations, you can use cumin seeds instead of fennel seeds. You can use any brand sambar powder or kuzhambu milagai thool. I used my homemade sambar powder.

Try this easy, yummy vendakkai kara kuzhambu and enjoy with plain rice !

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Tomato Chutney Varieties - 20 Tomato Chutney Recipes For Idli Dosa

20 Tomato chutney recipes / Collection of tomato chutney varieties. Tomato based chutney is my most favorite among all the chutney recipes I make in my kitchen. So I love to try varieties of tomato chutney recipe for idli dosa I come across in cookbooks, TV shows, friends and relatives. Here I have made a collection of 20 tomato chutney varieties starting from easy tomato chutney recipe to tomato chutney without onion garlic, tomato thokku recipes , green tomato chutney etc.

I have also shared a tomato garlic chutney for roti. All these recipes tastes great with idli, dosa, paniyaram, pongal and appam. Friends, do check out this collection and try your favorite. I have also shared a video below for 3 easy tomato chutney varieties. Do watch it. Also don’t forget to share your feedback with me. Lets see the list of tomato chutney recipes for idli, dosa below !

Check out my

65 chutney recipes for idli , dosa.

15 chutney recipes/ thogayal for rice.

15 idli varieties

 30 Idli sambar recipes

20 side dish for poori

20 Kurma varieties for roti, poori, idli, dosa

70 Kuzhambu recipes for rice

Video: 3 TOMATO CHUTNEY VARIETIES

3 different tomato chutney recipes for idli, dosa.

TOMATO CHUTNEY VARIETIES

EASY TOMATO CHUTNEY

TOMATO MINT CHUTNEY

TOMATO CHANA DAL CHUTNEY

TOMATO FRIED GRAM DAL CHUTNEY / THAKKALI POTTUKADALAI CHUTNEY

TOMATO GINGER CHUTNEY

TOMATO GARLIC CHUTNEY

SPICY TOMATO CHUTNEY FOR DOSA

TOMATO CHUTNEY WITHOUT ONION GARLIC

BOILED TOMATO CHUTNEY

TOMATO PEANUT CHUTNEY

HOTEL KARA CHUTNEY

TOMATO GARLIC CHUTNEY FOR ROTI

KADAMBA CHUTNEY

VEGETABLE CHUTNEY WITH TOMATO

RAW TOMATO CHUTNEY

GREEN TOMATO CHUTNEY

TOMATO THOKKU WITHOUT ONION

TOMATO THOKKU IN PRESSURE COOKER

TOMATO THOKKU WITH ONION, GARLIC

Technorati Tags: Tomato chutney recipe,tomato chutney recipes,tomato chutney varieties,tomato chutney for idli,tomato chutney for dosa,tomato chutney,chutney recipes,chutney varieties

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Ellu Podi For Rice – White Sesame Seeds Powder - Til Powder Recipe

This is a simple ellu podi recipe that tastes great with plain rice, idli, dosa. I learnt this sesame seeds powder recipe / til powder from my MIL. It needs just 2 ingredients. Usually we make ellu sadam for festivals like Aadi 18, Kaanum pongal. But that is a different recipe using black sesame seeds, urad dal and coconut. Please check it HERE.

Recently when my MIL visited my house, I told her to prepare 5 podi varieties for rice and took videos. She prepared coconut podi, paruppu podi, sundakkai podi, paruppu podi and ellu podi. I will share the recipes one by one in my space. To begin with here is an easy ellu podi for rice. I used white sesame seeds in this recipe. You can also use black sesame seeds. This podi stays good for more than 10 days if you store properly with clean handling. Friends, do try this yummy ellu podi recipe for rice and enjoy.

Do check out my Ellu kozhukattai recipe for Ganesh chaturthi, Sesame seeds gun powder / ellu podi for idli, dosa and Tirunelveli style ellu thogayal for urad dal rice.

Ellu podi for rice

Ellu podi / white sesame seeds powder recipe for rice, idli, dosa

Cuisine: Tamil nadu

Category: Side dish

Serves: 1/3 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml White sesame seeds / Vellai ellu - 1/2 cup Red chilli - 3 to 4 (adjust ) Salt - as needed

HOW TO MAKE ELLU PODI

1. Heat a kadai and dry roast the sesame seeds and red chilli till seeds splutter.
2. Remove in a plate and cool down.
3. Add required salt and grind to a powder.
4. Do not grind for long time as sesame seeds leaves oil.
5. Remove in a box, use clean spoon. Stays good for 10 days.
6. Mix with plain rice adding sesame oil or ghee. Enjoy !

ELLU PODI RECIPE - STEP BY STEP PICTURES

Heat a kadai and dry roast sesame seeds and red chilli in medium flame. Saute till sesame seeds starts to splutter. Make sure it doesn’t burn. Switch off the flame and cool down. Add required salt. Grind to a fine powder. Do not run the mixie continuously for long time because sesame seeds release oil and it becomes  a paste. So grind to a fine powder carefully. Remove in a box and close with a lid. Use a clean spoon for handling. You can mix this powder with plain rice adding few drops of ghee or gingely oil.  If you like, you can have it with idli, dosa too. Enjoy !

Note

Adjust the quantity of red chili as per your taste. You can use black sesame seeds instead of white ones. Do not grind the mixie for long time to avoid becoming paste. For variations, you can grind a garlic clove for additional flavor.

Try this easy, yummy flavorful ellu podi for rice and enjoy !

Technorati Tags: ellu podi,ellu podi recipe,sesame seeds powder,ellu podi for rice,sesame seeds podi,ellu recipes,sesame seeds recipes

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