20 Sambar Recipes For Rice | Sambar Varieties For Lunch | Different types of Sambar for rice

After a long time, I am sharing a collection post. Its a list of 20 best sambar recipes for rice. In South India, Sambar is the staple side dish for rice. We South Indians cannot live without sambar for rice. Even though we make hundreds of varieties of kuzhambu, Sambar in the lunch menu gives the fulfilment of eating rice.

In hotels or at houses, Sambar would be the first thing in our lunch menu. Then comes Rasam, Kara kuzhambu, Vatha kuzhambu, More kuzhambu etc. Sambar can be prepared in varieties of ways. But most of the households have a standard preparation of their sambar recipe using homemade sambar powders. Me too not an exception.

My sambar tastes and smells the best with my MIL’s homemade sambar powder. I never buy store bought sambar powders even though my friends and relatives have tried and told about Sakthi, Aachi and MTR sambar powders. If you don’t have the option of making homemade sambar powder, you can definitely go with store bought ones. It also tastes equally good but you should adjust the spice levels based on the brand you use. Please click the picture below for our Homemade sambar powder recipe. I have also shared a Tamil brahmin sambar powder recipe learning from my neighbour. Please click the picture and check it if you are interested. 

   

In this collection, I have shared nearly 20 varieties of ssambar recipes for rice. It includes mixed vegetable sambar, a basic version with drumstick, one without vegetables, another without dal, Tamil Brahmin-style made with freshly ground spices, Pongal sambar using 7 country vegetables, four types of keerai sambar variations, three Kerala-style options, and finally, a recipe for bisibelebath.

Friends, do check out this list of sambar recipes for lunch and try your favourite. Please don’t forget to leave your feedback.

BASIC SAMBAR RECIPE ADDING DRIUMSTICK

This is our basic sambar recipe we have been following for years together adapting through generations. You can make a perfect, Tamil Nādu style sambar using this recipe. Click the picture below for the detailed recipe link.

 

 

Radish Sambar | Mullangi Sambar

Many beginners refrain from making Mullangi sambar / Radish sambar thinking about its weird smell. But if you try the way I have mentioned in this recipe, you will start to love this sambar and make it often. There is a secret tip I learnt from my aunty/ Athai.

 

LADY’S FINGER SAMBAR | VENDAKKAI SAMBAR RECIPE

If its a no moon day or any festival, this Lady’s finger sambar without onion will be in our lunch menu without fail. Its a simple and yummy sambar recipe with the goodness of fried lady’s finger.

    

PONGAL SAMBAR | 7 VEGETABLE SAMBAR FOR PONGAL FESTIVAL

This is our traditional 7 kai sambar for Pongal festival. In this recipe, I have used 7 different country vegetables. Its a must try recipe on Pongal festival. Instead of sambar, we make the same as kootu with slight variation in this recipe. The same sambar can be prepared for Thiruvathirai festival too. In general, I call this as festival sambar.

 

SORAKKAI SAMBAR / BOTTLE GOURD SAMBAR RECIPE

This is an interesting sambar recipe using sorakkai / bottle gourd. If you are bored of making Sorakkai dal and Sorakkai kootu, try this sambar. You will love it.

    

ARACHUVITTA SAMBAR – TAMIL BRAHMIN STYLE SAMBAR

I am a big fan of Tamil brahmin style arachuvitta sambar. The aroma of freshly roasted and ground spices takes this sambar to the next level. I have used onion in this recipe. You can use any vegetable like drumstick, brinjal, chow chow etc.

    

CABBAGE SAMBAR | MUTTAIKOSE SAMBAR

Have you ever tried a sambar recipe adding Cabbage ? If not, try this delicious sambar recipe. You will be amazed by its taste and flavour.

    

CLUSTER BEANS SAMBAR | KOTHAVARANGAI SAMBAR

Cluster beans sambar is our family favourite recipe. Whenever we buy cluster beans, this sambar would be our priority. Adding in sambar helps to remove the mild bitterness of cluster beans.  Do try it and see how you like it.

    

MIXED VEGETABLE SAMBAR IN A PRESSURE COOKER

This is a super easy and quick, one pot sambar recipe for rice adding mixed vegetables. Ideal for working women and bachelors.

 

KEERAI SAMBAR

We usually make this sambar with Amaranthus variety. It tastes so good when paired with raw banana curry. Do give it a try.

    

KERALA SAMBAR WITHOUT COCONUT | ONAM SADYA SAMBAR

Basically I love Kerala food especially Onam sadya is my favourite lunch menu. Here is a simple and easy Onam sadya sambar recipe with mixed vegetables.

    

VARUTHARACHA SAMBAR | KERALA SAMBAR WITH COCONUT

This is yet another version of Onam sadya sambar. In this recipe, sambar is prepared using freshly roasted and ground spices and coconut. Do give it a try !

     

KERALA ULLI SAMBAR

Kerala Ulli sambar is one of the simple and yummy sambar varieties that tastes great not only with rice but idli, dosa as well. Do check it out by clicking the picture below.

    

MANGO SAMBAR

Mango sambar is my most favourite sambar recipe. We never fail to make this sambar during mango season. With the tangy taste of raw mango, it smells and tastes the best. Check it out friends. 

    

DRUMSTICK LEAVES SAMBAR | MURUNGAI KEERAI SAMBAR

Super healthy and delicious sambar recipe adding Drumstick leaves/ Murungai keerai. You must try this once. 

    

SAMBAR WITHOUT VEGETABLES | ONION SAMBAR

When you don’t have any vegetables in your pantry and still want to make sambar for rice, this onion sambar comes to rescue. You can use either small onion or big onion in this recipe.

    

PALAK SAMBAR / PASALAI KEERAI SAMBAR

Healthy and delicious Palak sambar / Spinach sambar. You can use regular spinach or even baby spinach for this recipe. Its a yummy variation from the usual Dal palak.

    

PONNANGANNI KEERAI SAMBAR | GOOD FOR EYESIGHT

Many of you must be aware of this Ponnanganni keerai. Its known as Dwarf copper leaf in English, Gudari Saag in Hindi, ‎Ponnaganti Koora in Telugu, ‎Honagonne soppu in Kannada, ‎Kozuppa, Ponnankanni in Malayalam. Its very good for eyesight and a great coolant for summer. Try it out.

    

PUMPKIN SAMBAR | PARANGIKAI SAMBAR

With a mildly sweet taste of Pumpkin, this sambar is a super healthy and flavourful one. Tastes good with idli, dosa as well.

    

SAMBAR FOR BISIBELEBATH

Usually Bisibelebath is prepared in one pot by mixing rice, dal, vegetables and spices together. In this version, I have prepared sambar and rice separately and mixed them just before serving. Its a different method but tastes so good. Do give it a try.

    

SAMBAR WITHOUT DAL

Many of my readers asked me to share a sambar recipe without dal. So I tried this variety and posted it. Its a tasty sambar recipe without cooked toor dal. The flavor and taste comes from the freshly roasted and ground spices. I am sure you will love it.

    

TIRUNELVELI SAMBAR

This is my mom’s special Tirunelveli sambar which is popularly known as IDI sambar. I have used Drumstick and mango in this recipe. You can make it adding brinjal or simply onions.

    

Friends, hope you have gone through and enjoyed my collection of Sambar recipes for rice. Do try them and share your feedback with me.

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Hotel Style Kovakkai Poriyal | Restaurant style Tindora Curry | Ivy Gourd Curry

Today’s recipe is a yummy and tasty, hotel style Kovakkai poriyal with simple masala (Restaurant style tindora curry). Kovakkai / Ivy gourd / Tindora is a healthy vegetable with amazing benefits. People in Andhra makes varieties of recipes with Tindora. Recently I started making different types of kovakkai recipes in my kitchen considering its health benefits. I have tried and posted varieties of recipes in my blog so far.

This Kovakkai curry tastes so good and flavourful. Raksha likes to eat Kovakkai only if its made as deep fried chips. But surprisingly she loved this poriyal a lot and told me to make it the same way in future. So this recipe is a super hit in my home.

Friends, do try this yummy hotel style Kovakkai poriyal at home and enjoy with sambar, rasam and curd rice. Please follow the same ingredients as given below because Oil plays an important role in this recipe. Ok, lets see how to make Kovakkai poriyal with step by step pictures and a video.

Check out my other Kovakkai Recipes below

Kovakkai masala kuzhambu

Kovakkai poriyal

Kovakkai chips

Kovakkai rice

   

 

Kovakkai Poriyal | Ivy gourd stir fry recipe

Hotel style Kovakkai poriyal / Ivy gourd stir fry / Restaurant style Tindora curry for rice

 

Cuisine: Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Kovakkai / Ivy gourd / Tindora - 250 gms Big onion - 1 sliced Garlic - 10 cloves (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Sugar - 1/4 tsp Sambar powder - 1 tsp OR red chilli powder & dhania powder - 1/2 tsp each Garam masala powder - 1/2 tsp Salt & water - as needed Lemon juice - few drops (optional) To temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Saunf / Fennel seeds - 1/2 tsp

HOW TO MAKE KOVAKKAI PORIYAL

1. Wash and slice Kovakkai / Ivy gourd into thin slices vertically. Set aside.
2. Wash and chop onion, garlic finely. Heat oil and splutter mustard seeds, urad dal, fennel seeds.
3. Saute onion, garlic and curry leaves till onion turns transparent.
4. Add the sliced Kovakkai pieces, turmeric powder, sugar and saute for 2 to 3 minutes in medium flame.
5. Lower the flame and add the sambar powder, garam masala powder and salt.
6. Saute in low flame for 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook in low flame till kovakkai turns soft and well cooked.
7. Switch off the flame and serve with rice. Enjoy ! 

METHOD - STEP BY STEP PICTURES

Wash and chop the Kovakkai into thin slices vertically. Set aside. Wash and chop onion, garlic and keep it aside. Heat oil and splutter mustard seeds, urad dal, fennel seeds. Saute onion, garlic and curry leaves till onion becomes transparent. Add the sliced Kovakkai pieces, turmeric powder, sugar, salt and saute in medium flame for 2 to 3 minutes. Lower the flame completely and add sambar powder OR red chilli powder + Dhania powder, garam masala powder and mix well to coat the Kovakkai pieces. Saute for a minute till raw smell leaves it. Now sprinkle some water and cover cook the Kovakkai pieces till it becomes soft and well cooked. It takes approximately 10 minutes. So keep tossing in between while cooking else it may burn at the bottom. Cook till Kovakkai becomes soft and well cooked. Switch off the flame and add few drops of lemon juice. Serve with sambar rice, rasam rice and curd rice. Enjoy !

Note

Adjust the quantity of masala powders as per your taste. Make sure Kovakkai is well cooked by sprinkling water. You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.

Try this easy, flavourful Kovakkai masala curry and enjoy with rice.

 

Technorati Tags: Kovakkai poriyal,Kovakkai poriyal recipe,Kovakkai recipes,Tindora curry,Ivy gourd fry,Tindora fry,Hotel style Kovakkai poriyal

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Cluster Beans Curry Recipe | Kothavarangai Poriyal

Cluster beans is one of our family favourite vegetables. We call it as Kothavarangai in Tamil. Some people also call it as Seeni Avarakkai. I usually make sambar or a simple poriyal recipe in my MIL’s style with cluster beans. I have shared both the recipes in my blog already.

Recently when I was looking for a different poriyal recipe, I came across this easy and yummy Kothavarangai poriyal in Hema’s kitchen YouTube channel. I tried it for the first time and loved it a lot. Its more like my mom’s beetroot poriyal. It was so tasty and flavorful. I am sure I will make this style of cluster beans poriyal often in my kitchen. This is definitely a welcome change from my usual Kothavarangai sambar, Poricha kuzhamu and poriyal recipes. 

Friends, do try this easy and yummy Cluster beans curry / Kothavarangai poriyal for rice and enjoy. It tastes great for sambar rice, kara kuzhambu, rasam rice and curd rice.

 

Kothavarangai poriyal / Cluster beans poriyal recipe

Cluster beans curry / Kothavarangai poriyal recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cluster beans - 250 gms Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - Few Crushed garlic - 5 cloves Turmeric powder - 1/4 tsp Tamarind - 1 small piece Sugar - 1/2 tsp Salt & water - as needed Coriander leaves – to garnish To grind Grated coconut - 1/4 cup Small onion - 5 or Big onion - 1 Cumin seeds - 1/2 tsp Red chilli powder or sambar powder - 1 tsp

HOW TO MAKE CLUSTER BEANS CURRY / KOTHAVARANGAI PORIYAL

1. Wash and chop Cluster beans into 1 inch pieces.
2. Pressure cook chopped Cluster beans adding required water, salt, tamarind piece, turmeric powder and sugar. Pressure cook in low flame for one whistle.
3. Drain the excess cooked water and keep the cooked cluster beans aside.
4. Grind coconut, small onion, chilli powder and cumin seeds to a coarse paste without adding water.
5. Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves and crushed garlic.
6. Add the cooked cluster beans and ground coconut paste. Mix well and cook in low flame till raw smell goes off.
7. Switch off the flame and garnish with coriander leaves.

METHOD - STEP BY STEP PICTURES

Wash and chop Cluster beans into 1 inch pieces. Pressure cook adding required water, salt, turmeric powder, sugar and a small piece of tamarind. Pressure cook in low flame for one whistle. Drain the excess water after cooking and keep it aside. Heat oil in a kadai and splutter mustard seeds, urad dal, curry leaves and crushed garlic pieces. Grind coconut, small onion, cumin seeds and chilli powder / sambar powder to a coarse paste without adding water. Add the cooked cluster beans pieces to the kadai and saute for a minute. Add the ground coconut paste and mix gently to coat the cluster beans. Cook in low flame till the raw smell of coconut paste goes off. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam, kara kuzhambu and curd rice. Enjoy !

Note

Adjust the quantity of chilli powder or sambar powder as per your taste. Addition of turmeric powder and sugar helps to retain the green color. Cluster beans has a mild bitter taste. Tamarind helps to remove it. So do not forget to add tamarind while cooking cluster beans. You can also add lemon juice at the end after switching off the flame instead of tamarind.

Try this easy, healthy Cluster beans curry / Kothavarangai poriyal recipe. You will love it.

Technorati Tags: Cluster beans curry,cluster beans curry recipe,kothavarangai poriyal,kothavarangai poriyal recipe

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Butterscotch Mug Cake in a Microwave | Butterscotch Mug Cake No Egg

Here is an easy and yummy eggless Butterscotch mug cake in microwave under 2 minutes. Usually I make one minute mug cakes frequently for Raksha’s cake cravings. But I gave a break for baking during Corona. So after 2 to 3 years, here I am with an easy mug cake recipe. This can be prepared so easily and quickly. Just collect all the ingredients, mix in a microwave safe mug and microwave it for 1 to 2 minutes based on the power. Tada, Its ready ! It comes out so soft, fluffy and spongy. 

In my family, both Sendhil and Raksha loves Butterscotch flavor when it comes to cakes or ice cream. But I love Vanilla flavor the most. As I had already shared One minute eggless chocolate mug cake, Vanilla mug cake, Red velvet mug cake and a brownie recipe in a mug, I tried butterscotch flavor this time.

I referred few Youtube videos and came up with this recipe. If you don’t have a microwave oven, you can make this cake in a pressure cooker or a kadai and cook for 10 minutes. You can follow the same recipe and use Vanilla essence instead of butterscotch. 

Lets see how to make this no egg Butterscotch mug cake in a microwave under 2 minutes. 

Butterscotch mug cake recipe no egg

Eggless butterscotch mug cake recipe in microwave under 2 minutes

 

Cuisine: Indian

Category: Cake

Serves: 1

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

 

Chitra Ganapathy

INGREDIENTS

All purpose flour / Maida - 4 tbsp Powdered sugar - 2 to 3 tbsp (adjust) Cooking oil - 1 tbsp (Use flavourless oil) Boiled milk at room temperature - 4 tbsp Butterscotch essence - 1/4 tsp Baking powder - 1/8 tsp Baking soda - a pinch Yellow food color - 2 drops Sprinklers - to garnish

HOW TO MAKE BUTTERSCOTCH MUG CAKE

1. Take a bigger sized, microwave safe ceramic mug.
2. Add all the ingredients given above and mix well.
3. Make sure the batter is flowing like a ribbon.
4. Adjust the quantity of sugar by checking the taste of the batter.
5. Keep the mug inside microwave and set the power to 800W and one minute time.
6. After one minute, check the cake is raised well. Insert a toothpick and check if it comes out clean.
7. If its sticky, cook it for another 30 seconds to 1 minute till the inserted tooth pick comes out clean.
8. Remove the mug from the microwave and garnish with sprinklers. Enjoy when warm !

METHOD - STEP BY STEP PICTURES

Take a bigger sized microwave safe ceramic mug. This cake doubles in size. So use a big mug. Add in the dry ingredients like maida, powdered sugar, baking soda, baking powder and mix well. Now add the wet ingredients like cooking oil, milk, butterscotch essence and yellow food color. Mix well to make a thick batter that flows like a ribbon as shown in the picture. Take the mug and keep it inside the microwave oven. Set the power to 800W and time to 1 minute. Batter doubles in size while cooking. Insert a toothpick and check if it comes out clean else cook for 30 seconds to 1 minute more. Remove the mug and keep it for few minutes. Decorate with sprinklers and enjoy.

Note

Adjust the time as per the power of your microwave. For me, it took 2 minutes to bake. Do not skip any of the above said ingredients.

Try this easy mug cake and enjoy with a scoop of ice cream if you like.

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Mullangi Kuzhambu | Chettinad Mullangi Masala Kulambu | Radish Kara Kuzhambu

Here is an yummy and tasty Chettinad style masala kuzhambu adding Radish /Mullangi. This mullangi masala kuzhambu is a great replacement for my usual mullangi sambar, mullangi poriyal and mullangi chutney. We all loved it.

Radish has amazing health benefits. It is rich in antioxidants, calcium and potassium. Helps to treat Jaundice, Osteo arthritis, respiratory disorders etc. But whenever we cook Radish at home, its funky smell dominates the entire house. Many people hates Radish just because of this bad odour. So I usually saute the radish in little oil for few minutes before cooking in a pressure cooker while making sambar or poriyal. It helps to suppress the smell to some extent.

In this Chettinad style masala kuzhambu, the addition of spices overcomes the dominating mullangi smell and it takes the kuzhambu to the next level both in taste and flavor. In my house, Sendhil doesn’t like kurma based kuzhambu recipes for rice. Surprisingly he loved this kulambu a lot. Thanks to Sharmilee for this wonderful recipe. I am sure, I will include this kuzhambu in my regular lunch menu and make it often.

Friends, do try this Mullangi masala kuzhambu if you haven’t tried it so far. You will love it for sure. For variations, you can use chow chow, Knol khol, ridge gourd, brinjal, drumstick and even potato instead of radish. Now lets go to the recipe with a video.

  

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

 

Cuisine: Chettinad

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To temper Cooking oil - 1 tbsp Cinnamon - 1 inch Bay leaf - 1 Fennel seeds - 1/4 tsp Radish - 3 Small onion - 10 to 15 Garlic - 10 cloves Curry leaves - few Red chilli powder - 3/4 tsp Coriander powder - 1 tsp Salt & water - as needed Coriander leaves - to garnish To saute and grind Cooking oil - 1 tbsp Big onion - 1 Tomato - 1 Fennel seeds - 1/2 tsp Grated coconut - 1/4 cup

HOW TO MAKE MULLANGI KUZHAMBU

1. Wash and peel the skin of Mullangi / Radish. Chop into round slices. Set aside.
2. Wash and peel onion, garlic. Heat oil in a kadai. Saute onion, tomato.
3. Grind it along with coconut and fennel seeds to a smooth paste. Set aside.
4. Heat oil in a pressure cooker. Saute Cinnamon and bay leaf. Saute onion, garlic and radish slices.
5. Add red chilli powder, coriander powder and saute for a minute. Then add ground tomato paste and required water.
6. Lastly add the salt. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
7. You can see a layer of oil floating on top. Check the consistency. If its watery, boil for sometime.
8. Garnish with coriander leaves and serve with plain rice. 

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Radish / Mullangi. Slice into thin roundels. Wash and peel small onion, garlic cloves. Set aside. Heat oil in a kadai. Saute onion, tomato till mushy. Take them in a mixie jar. Add grated coconut, fennel seeds and grind everything to a smooth paste. Set aside. Heat oil in a pressure cooker base. Add cinnamon and bay leaf. Saute onion, garlic cloves and Radish slices. Saute for a minute. Add turmeric powder, red chilli powder and coriander powder. Add the ground tomato paste, salt and mix well. Saute for a minute. Add required water and pressure cook everything for one whistle in low flame. Open the cooker after the steam is released naturally. When you open the cooker, radish will be cooked well and you can see a layer of oil floating on top of gravy. Check the consistency and add more water, boil for a minute and garnish with coriander leaves. Serve with plain rice. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. You can skip fennel seeds while sauting onion garlic. Use small onions for best taste and flavor. Saute Radish along with onion and garlic. It helps to reduce the raw smell of Radish while cooking.

Try this easy, yummy, one pot Mullangi masala kuzhambu and enjoy with some poriyal and papad.

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