Arcot Makkan Peda Recipe - How To Make Makkan Peda

Makkan peda is a popular sweet in Arcot, a small town in Vellore district, Tamilnadu.

Arcot makkan peda is similar to khoya gulab jamun but it looks and tastes slightly different. I haven’t tasted the makkan peda from Arcot sweet shops but I had bookmarked its original recipe from an old Tamil magazine. I also watched the making of makkan peda in a sweet shop in Lakshmi Nair’s “Flavors of India” YouTube channel. Usually I make gulab jamun for any special occasion in my family. For a change I tried this makkan peda for the first time for my wedding anniversary celebration last week. It came out so well, soft and doubled in size too.

 I found many makkan peda recipes uisng gulab jamun mix instead of khoya, milk, curd and vanaspati. But I din’t use all these ingredients.  As I wanted to make it from scratch, I used store bought sugarless khoya, maida/ all purpose flour, baking soda and ghee. Just mix everything to make the dough, deep fry and dip in sugar syrup just like gulab jamun. As it looks flat and melts in mouth like butter, this sweet is named as makkan peda. Do try it. You will love it for sure. Ok friends, lets see how to make Arcot makkan peda recipe with step by step pictures.

Makkan Peda Recipe - Arcot makkan peda

How to make Arcot makkan peda recipe with khoya, maida, ghee and baking soda.

Cuisine: Tamil nadu

Category: Sweet

Serves: 15 to 20

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Unsweetened Khoya - 200 gms packet (I used Milky Mist khoya) All purpose flour / Maida - 1 cup Baking soda - 1/4 tsp Sugar – 1/2 tsp (optional, to get dark brown color) Melted ghee- 2.5 tbsp (at room temperature) Water - as needed ( 1 to 2 tbsp) Cooking oil - to deep fry For Sugar Syrup Sugar - 3 cups Water - 3 cups Cardamom powder - 1/2 tsp Saffron strands - few Cashews, badam, pista, melon seeds, dates, dry grapes - 1/2 cup(Chop finely to stuff the peda)

HOW TO MAKE ARCOT MAKKAN PEDA

1. Chop all the dry fruits and nuts finely. This is the stuffing for makkan peda.
2. Take the khoya at room temperature and crumble it well.
3. Measure and take it in a bowl. Sieve maida, baking soda and add to khoya.
4. Add melted ghee and mix well to make a crumble mixture.
5. Add required water and make a smooth non-sticky dough.
6. Knead gently. Cover and rest for 10 minutes.
7. In the mean time, make sugar syrup. Mix sugar and water.
8. Boil for 10 minutes till it becomes sticky in consistency.
9. Take the dough, make a small ball. Press it slightly and stuff with a tsp of nuts.
10. Cover it and make a round shape. Press it to shape like peda.
11. Heat oil to deep fry. Fry the peda in batches. Flip and cook both sides till dark golden brown.
12. Remove and peda and dip in sugar syrup. Leave it overnight for best taste !

MAKKAN PEDA RECIPE - STEP BY STEP PICTURES

Lets make the stuffing for makkan peda. Take all the dry fruits and nuts. Chop finely and set aside. In a wide bowl, take the crumbled or grated khoya. It comes to less than 1 cup. To this sieve 1 cup of maida and baking soda. Add sugar and melted ghee.  Mix everything well without any lumps. It should resemble a crumbly mixture.   Add required water and make a smooth dough without cracks. Knead slightly and rest the dough for 10 minutes by covering the dough with a lid. Seal the cracks and roll the dough if any. In the mean time, make the sugar syrup. In a deep bottomed wide kadai, take sugar and water. Heat and melt it. Boil in medium flame for 10 minutes till it becomes slightly sticky. It resembles like oil with as shine. Switch off the flame. Add few saffron and cardamom powder. Mix well and keep aside. Now take the dough. Pinch into small balls. Take a ball and press it in the middle. Stuff a tsp of chopped nuts and dry fruits. Seal the corners and make a ball without cracks. Flatten it slightly to make peda shape. Arrange all the peda in a plate. Do not let it dry. Keep it covered. Peda should be crack free.   Heat oil to deep fry the peda. Drop a pinch of batter. If it rises to the top slowly, oil temperature is right. Now drop 4 to 5 peda per batch. Cook in medium flame till it becomes dark golden brown in both the sides. Peda will start to float in oil as it cooks. So flip it and cook the other side too. Stay nearby and deep fry it patiently.  Remove in a tissue paper.  Add to sugar syrup immediately and press it well. Makkan peda absorbs the syrup in few hours and becomes soft, almost double in size. You can keep it for 2 hours till over night too. Remove the sugar syrup carefully and serve it !  Enjoy !

Note

Make sure the khoya is smooth without lumps. So its better to grate it or crumble it really well before measuring it. Make sure there are no cracks in the peda before dropping in oil. You can seal it with fingers and press it. Deep fry in oil patiently till it changes to dark golden brown in color. Do not fry in high flame because color of peda changes quickly but it remains uncooked inside.

Try this Arcot special makkan peda sweet at home ! Enjoy !!

Technorati Tags: Arcot makkan peda,arcot makkan peda recipe,makkan peda recipe,makka peda,how to make makkan peda,makkan peda sweet

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Black Rice Idli Dosa Recipe | Kavuni Arisi Idli Dosai | Karuppu Arisi Idli Dosa

Black rice idli, dosa and sweet paniyaram was my recent try using black rice/ Karuppu arisi (Kavuni arisi). Black rice / Karuppu arisi popularly known as kavuni arisi is a rice variety with amazing health benefits. Recently I shared Chettinad special Kavuni arisi sweet recipe. When I shared that recipe, some of my readers asked me to share more black rice recipes. So I made black rice sweet paniyaram and idli, dosa. Both came out well in the first attempt. 

I thought of starting black rice recipes with this soft and spongy black rice idli, dosa recipe. Next week I will try to post the paniyaram recipe. Here I have used idli rice and black rice in equal quantities. The quantity of rice and urad dal is important to get a soft and spongy idli. I have also used some poha / pressed rice for additional softness. Friends do try this healthy black rice idli / karuppu arisi idli and dosa. You will love it.

Check out my 15+ idli varieties !

• Kavuni arisi sweet - Chettinad special 

Black rice idli dosa recipe

Black rice idli dosa recipe / Karuppu arisi idli dosa using black rice, idli rice, urad dal, pressed rice and fenugreek seeds.

Cuisine: Tamil nadu

Category: Idli varieties

Yields : 20 

Prep time: 12 hours

Cook time: 10 Minutes

Total time: 10Hours 10Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Black rice / Karuppu arisi - 1 cup Idli rice / salem rice - 1 cup White, Round urad dal - 1/2 cup Methi seeds / Fenugreek seeds - 1/2 tsp Thick Poha / Pressed rice / aval - 2 tbsp

HOW TO MAKE BLACK RICE IDLI

1. Wash and soak idli rice, black rice, urad dal, methi seeds and poha for 6 hours.
2. Black rice takes longer time to soak.
3. Grind everything to a smooth paste adding required water and salt.
4. Transfer the idli batter to a vessel. Mix the batter with hands.
5. Cover and ferment over night. The next morning mix the batter well.
6. Steam in idli pot till done. Remove and enjoy with chutney, sambar !

BLACK RICE IDLI DOSA - STEP BY STEP PICTURES

Wash the black rice thrice in a wide bowl. Add idli rice, urad dal, methi seeds and poha. Wash everything together for once or twice. Soak it for 6 hours minimum because black rice takes longer time to soak. Grind everything to a smooth paste in a mixie or grinder. Use ice cold water for grinding if you use mixie. While grinding you can add salt if you like OR add it the next day before making idli. After grinding the batter, transfer to a big vessel. Mix it with hands to aid fermentation. Cover the vessel and leave the batter overnight or 8 hours minimum to ferment. Consistency of batter should be like regular idli batter. The next day, batter would have raised well. Mix it well and pour the batter in a greased idli plate. Boil water in idli pot. Place the idli plate and steam it for 10 to 15 minutes in high flame till idli is cooked well. Cracks may form on top of idli. But it will be soft. Remove the idli plate and rest it for 5 minutes before removing the idli. Take the idli and serve hot with chutney or sambar. I made dosa the next day. For making dosa, add little water to the batter if needed. Heat dosa pan, pour a ladleful of batter and spread it. You can make it thin or thick as you like. Flip and cook both the sides. Remove and serve hot !  Enjoy !

Note

For variations, you can soak and grind black rice, idli rice, methi seeds together. Soak urad dal separately and grind it first. Mix both the batter and ferment it. In that case, skip poha. Color of idli may vary based on the color of black rice. Some rice looks reddish.  This batter stays good for 3 days in refrigerator but it turns sour the next day. You can make dosa with it.

Healthy black rice idli dosa is ready to enjoy with chutney and sambar !

Technorati Tags: Black rice idli,black rice dosa,black rice idli dosa,black rice idli recipe,how to make black rice idli,karuppu arisi idli,karuppu arisi dosa

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15 Coconut Chutney Recipes – Coconut Chutney Varieties For Idli, Dosa

Coconut chutney recipe is the most preferable south Indian side dish for idli, dosa. Most of the coconut chutney recipes require no cooking. So it can be prepared without fire. I have blogged nearly 15 coconut chutney varieties for idli, dosa and rice. So I thought to have a collection of coconut chutney recipes under one page for easy reference. In South India, especially in Tamil nadu and Kerala, coconut is a vital ingredient in our regular cooking.

We use coconut in chutney, kuzhambu, kootu, poriyal and even in kurma varieties to grind masala. Basically coconut chutney recipes are easy to make and simple to prepare under minutes. If you want to make a quick side dish for idli, dosa during busy morning hours, coconut chutney is the best option. One can make N number of variations in a simple coconut chutney and come up with varieties. In this collection, you can find hotel style coconut chutney, green coconut chutney, red coconut chutney, coconut chutney without chana dal, coconut chutney for travel, few Kerala style coconut chutney recipes, Karnataka style coconut chutney and much more. Most of these chutney recipes are learnt from my mom, MIL and cook books. I have also shared 3 different types of coconut chutney recipes in a video.

Ok, lets see the collection of 15 coconut chutney varieties 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

Coconut Chutney Varieties

• White Coconut chutney – Hotel Saravana bhavan Style

• Coconut chutney with ginger

• Coconut chutney with onion

• Red coconut chutney with garlic

• Red coconut chutney – Kerala style

• Karnataka red coconut chutney

• Bangalore hotel style coconut chutney

• Hotel getti chutney – Thick coconut chutney

• Pottukadalai chutney – Roasted chana dal chutney with coconut

• Coconut chutney for travel – Coconut urad dal chutney

• Hotel style Coriander leaves chutney – Green chutney with coconut

• Hotel style green chutney – Version 2

• Mint chutney / Pudina chutney

• Walnut chutney

• Coconut chutney for rice – Thengai thogayal

• Raw Mango chutney with coconut for idli

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Tamil New Year Recipes | Tamil Varusha Pirappu Recipes | Tamil Puthandu Recipes

Here is a list of Tamil new year recipes |Tamil puthandu special recipes | Tamil Varusha pirappu recipes for pooja and lunch menu. On Tamil new year day, we prepare full meals / Vazhai ilai virundhu by offering mango pachadi, arisi paruppu payasam, neer mor and panakam to God. Apart from this, we make no onion no garlic lunch menu by making sambar, thayir pachadi with gooseberry or carrot or lady's finger, kootu or poriyal, urad dal vada with pepper.

 This menu is more like amavasya food / no moon day lunch. Some people also make 5 rice varieties like lemon rice, tamarind rice, coconut rice, sweet pongal and curd rice instead of making full meals. People call it as tamil new year thaligai. But usually I make Lady’s finger sambar, Gooseberry or carrot thayir pachadi, raw mango pachadi, raw banana poriyal or broad beans poriyal, rice and moong dal payasam, urad dal vada. I have given the links for all these recipes below. I have also shared the links for other options. Do check it out and try the menu according to your convenience and family practice.

Also check out my post on How to celebrate Tamil New Year at home  !

Tamil New Year Recipes Links

FULL MEALS MENU

• Vendakkai sambar 

• Paruppu for rice

• Mango pachadi

• Carrot thayir pachadi ( recipe shared HERE )

• Raw banana poriyal (recipe shared HERE) 

• Mixed vegetable Kootu

• Arisi Paruppu payasam/ rice, moong dal kheer

• Pepper vada using mixie

• Instant mango pickle

• Panakam & Neer mor ( If keeping panchangam)

Please check THIS POST on how to prepare this menu easily. 

OR

Variety Rice Recipes + Vada + Payasam

Please watch the video below on how to cook 5 rice varieties easily

Check out my Full meals lunch menu post to view the order of arranging the dishes in banana leaf.

OTHER OPTIONS FOR KUZHAMBU

(Skip onions and make it for festival day to offer God)

• Arachuvitta sambar – Brahmin’s style

• Mango Sambar

• Broad beans sambar

• Pumpkin Sambar 

• cluster beans sambar

• Morkuzhambu

• Morkuzhambu with oats vada 

KOOTU VARIETIES

• Mixed vegetable kootu OR Avial without onion

• Chow chow kootu

• Sorakkai kootu

• Vazhaipoo kootu

• Cluster beans kootu / Kothavarangai kootu

• Carrot kootu

• Cabbage kootu

• Beetroot kootu

PORIYAL VARIETIES

• Mixed vegetable poriyal

• Sweet potato poriyal

• Cluster beans/Kothavarangai poriyal

• Raw banana curry/Vazhakkai poriyal

• Raw banana curry - Chettinad style

• Vazhaipoo poriyal

• Raw banana poriyal

• Easy vendakkai poriyal/Okra stir fry

• Yam poriyal

• Lady's finger poriyal with tomato

PACHADI VARIETIES

• Gooseberry curd pachadi

  
  
• Mango pachadi with sugar

• Banana stem Pachadi

PAYASAM VARIETIES

Check out my 18 Payasam Varieties for full collection.

• Aval payasam / Poha payasam

• Thengai payasam/Coconut payasam

• Paruppu payasam - Moong dal payasam

• Rice payasam

• Ada Pradhaman

• Palada Payasam

• Vermicelli payasam

OTHER SWEETS

• Sweet pongal / sakkarai pongal in cooker

• Obbattu/Puran poli

• 15 Easy Sweets collection

KESARI RECIPES

• Rava Kesari Recipe

• Kesaribath - Karnataka style

• Milk kesari/Paal kesari recipe

• Semiya/Vermicelli kesari

• Microwave rava kesari

• 12 Kesari varieties




OTHER LUNCH MENU RECIPES




• Tamil nadu lunch menu 1

• Tamil nadu lunch menu 2

• No Onion No Garlic Lunch Menu



All the above recipe links are for variations. You can try any based on the availability of ingredients. Its not a hard and fast rule to make a full meals and offer GOD. Some people celebrate Tamil new year just by offering a payasam and vada. 

If you are a bachelor and wish to do the pooja, you can simply soak Poha/Aval in milk adding sugar &amp cardamom and offer to God. GOD will accept everything and anything if done whole heartedly. The celebration procedure I have shared here is based on my family practice. It may vary as per your tradition and custom. So beginners, please consult the elders of your family and do the pooja.

Wish you all a very happy and prosperous Tamil New Year !!

அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள் !!!

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Easy Tomato Garlic Chutney For Idli Dosa - Thakkali Poondu Chutney

Usually I make tomato raw garlic chutney for roti and paratha. Recently my sister Radha was telling me about this tomato garlic chutney without onion (Thakkali poondu chutney in Tamil) for idli, dosa. I found it so easy and tried it for our breakfast yesterday. It came out really well and tasted great with dosa. I am sure it tastes the best with hot idli when drizzled with a tsp of gingely oil. Its a very simple chutney recipe with 3 basic ingredients tomato, garlic and red chilli powder. But one thing we should remember is to add the right quantity of tomato and garlic else chutney tastes bitter or smells pungent. So I always add a pinch of tamarind to balance it. Friends, do try this chutney and enjoy with idli, dosa. It stays good for a week when refrigerated. So you can make in bulk quantity. I hope it stays good for one day travel as this chutney is without onion. As summer vacation is started, you must be travelling to places with packed food. You can try this chutney, pack in an air tight box to avoid oil leakage, use a clean spoon and use it for a day or two. Ok lets see how to make this easy, yummy tomato garlic chutney for idli, dosa with step by step pictures.

Also check out my 20 tomato chutney varieties, 65 chutney recipes too.

Tomato garlic chutney recipe for idli, dosa

Easy tomato garlic chutney for idli, dosa / Thakkali poondu chutney

Cuisine: Indian

Category: Chutney Recipes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

To grind Ripe tomato / thakkali - 2  Garlic cloves / Vellai poondu - 8 ( use 4 for malai Poondu/ big cloves/ Tamarind – a small piece Salt & water - as needed To saute in oil Gingely oil / Nalla ennai - 2 tbsp Mustard seeds - 1/2 tsp Urad dal – 1/2 tsp Curry leaves - Few Red chilli powder – 1 to 1.5 tsp (Adjust as per taste)

HOW TO MAKE TOMATO GARLIC CHUTNEY

1. In a mixie jar, take the washed and chopped tomato, peeled garlic cloves, tamarind and salt.
2. Grind to a smooth paste adding enough water.
3. In a kadai, heat oil. Temper mustard seeds, urad dal, curry leaves.
4. Lower the flame and add red chilli powder. Mix quickly without burning it.
5. Add the chutney immediately and mix well.
6. Rinse the mixie jar with little water and add to chutney.
7. Boil in low to medium flame till oil releases in sides.
8. Switch off the flame. Cool down and enjoy !

TOMATO GARLIC CHUTNEY RECIPE - STEP BY STEP PICTURES

Wash and chop the tomato. Peel the garlic cloves. In a mixie jar, take the tomato, garlic cloves, salt and grind without water. Add some water and grind to a smooth paste if there are tomato chunks. Set aside. In a wide kadai, heat gingely oil. Splutter mustard seeds, urad dal and curry leaves. Lower the flame completely and add red chilli powder. Mix quickly without burning it. Now add the ground tomato garlic paste. Rinse the mixie jar with 1/2 cup of water and add to chutney. Mix well. Let it boil in medium flame till oil releases in its sides. Color of the chutney also becomes dark Enjoy this yummy tomato garlic chutney with hot idli, dosa. It stays good for 3 to 4 days when refrigerated.

Note

Adjust the quantity of red chilli powder as per its spice level. If you are using big sized garlic cloves, you can reduce its quantity. Make sure you do not burn the red chilli powder while sauting in oil. So do it in low flame.

Easy, yummy tomato garlic chutney ready. You can enjoy with idli or dosa !

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Tamil Brahmin Sambar Powder Recipe – Iyer Style Sambar Powder Recipe

I got this Tamil brahmin style sambar powder recipe from my neighbor friend Subha’s MIL. She is from Trichy. When I was telling Subha about my interest in Tamil brahmin recipes (Tambrahm style), she introduced her MIL who is an expert cook. I learnt few basic Tamil Iyer style recipes like sambar, rasam, more kuzhambu, vatha kuzhambu, puli sadam, pachadi and wrote down all of them in my notebook. At that time she shared her traditional, homemade sambar powder recipe and gave me a box full of it. I also prepared sambar using this sambar powder by adding mixed vegetables. It was so good and flavorful. Soon I will post the brahmin style sambar recipe here. Now I have given the ingredients for sambar powder in bulk quantity. You can sun dry them or dry roast in a kadai. Grind in a flour mill and store it for months. Soon I will try to ask her for smaller portion and update this post. Ok lets see how to make Tamil brahmin style sambar powder recipe.\

Check out my mom's Tirunelveli style and MIL's Thanjavur style sambar powder recipes too.

Rasam powder recipe

Idli sambar powder

Homemade garam masala powder

Other homemade powders

Tamil brahmin sambar powder recipe

Tamilnadu brahmin style sambar powder recipe for making lunch sambar.

Cuisine: Tamil brahmin

Category: Sambar powder

Yields: 1.5 kg

Prep time: 4 Hours

Cook time: 10 Minutes

Total time: 4H10Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Coriander seeds / Dhania - 3/4 kg Red chilli - 1/4 kg (Use 1/2 kg for more spice) Toor dal, Urad dal, Chana dal - 200 gms each Pepper - 50 gms Cumin seeds / Jeera - 50 gms Methi / Fenugreek seeds – 1.5 tbsp Turmeric sticks / Virali manjal - 100 gms

HOW TO MAKE TAMIL BRAHMIN STYLE SAMBAR POWDER

1. Take all the ingredients mentioned for sambar powder.
2. Spread in a wide plate and dry them under the sun for 3 to 4 hours.
3. Instead you can dry roast all the ingredients one by one for few minutes without burning them.
4. Let it cool. Grind in a rice flour mill to a smooth powder.
5. After grinding spread the sambar powder in a clean sheet. Let it cool down.
6. Then transfer to an air tight box.
7. Take the quantity required for 15 days and store in a box separately.
8. Use clean spoon to handle and store for months. Enjoy !

TAMIL BRAHMIN SAMBAR POWDER - METHOD 

Measure and take all the ingredients given above in a wide plate. Sun dry them for 3 to 4 hours.  Instead of drying under the sun, you can dry roast all the ingredients one by one in a kadai just to heat them slightly. Do not burn any ingredient. It is done to remove the moisture content. Transfer to a plate and let it cool down. Grind in a rice flour mill to a smooth powder. Spread the sambar powder in a clean sheet and let it cool down. Then transfer to a big air tight container. Take the quantity required for 10 to 15 days and store in another small box. Use a clean spoon to handle this powder. It stays good for months. Mami told they keep this powder up to 3 to 4 months. For making sambar, you can use 1 to 2 tsp depending on the need. Soon I will post a detailed post about it. Enjoy !

Note

You should either sun dry the ingredients or dry roast in a kadai without burning the ingredients. Its always better to store the sambar powder in two containers. Bulk quantity in one and smaller portion of it in another container. This helps to retain the flavor of sambar powder for long time.

Try this Tamil brahmin sambar powder recipe and use it for months !

Technorati Tags: Tamil brahmin sambar powder,tamil brahmin sambar powder recipe,iyer sambar powder,iyer sambar powder recipe,tamil iyer sambar powder,sambar powder recipe

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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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