Archive for the ‘sambar’ Category

Kutty idli with Sambar

A big hugs and thank you to all my friends who left condolence messages in the blog and also mailed me separately! I will soon be sending separate mails to each of you, till then please consider this as my personal thanks to each one of you! I think I am slowly pulling myself back to normalcy.

Lakshmi came to Bangalore on an official trip last week and she could just spend a few hours with us. I prepared the kutty idlies and sambar which she loves! We get the kutty idli plates in most shops in Chennai and Bangalore. You can prepare the kutty idlies with the regular Idli batter .

idli with sambar

Preparation of sambar


  • Toordal – 1/2 cup
  • Turmeric powder – 1/4 teaspoon
  • Tomato – 1 no
  • Bell pepper – 1 no
  • Hing – a pinch
  • Oil – 1/2 tablespoon
  • Tamarind – 3 inches
  • Sambar powder – 1 teaspoon
  • Salt – to taste.

For Grinding into paste

  • Green chillies – 2 nos
  • Grated coconut – 2 tablespoons
  • Onion – 1 small
  • Ginger – 1/2 inch
  • Khus Khus – 1 teaspoon
  • Channa dal – 2 teaspoons
  • Oil – 2 teaspoon

For seasoning

  • Mustard seeds – 1 teaspoon
  • Redchilli – 1 no
  • Curry leaves – 1 twig
  • Oil- 1 teaspoon


  1. Wash the toordal, add turmeric powder and pressure cook adding enough water. Mash well.
  2. Soak the tamrind in warm water and squeeze out the pulp.
  3. Cut the bell pepper into 1 inch pieces, add hing and 1 teaspoon oil and MW for 3 minutes or saute on a low flame. Add the sambar powder.
  4. In 2 teaspoon oil fry the channa dal till golden, add onions,green chillies and tomato and saute on a low flame till the onions are transparent.
  5. Soak Khuskhus in warm water for ten minutes. Add grated coconut, ginger, sauted onion mixture and grind to a fine paste.
  6. In a large kadai (use the same kadai used to saute capsicum or take some oil if its a fresh one), mix the toor dal, tamarind pulp, ground paste, bell pepper and salt. Add 1/2 cup water and cook on a medium flame for 3 minutes.
  7. If required add some more water. This sambar should be thin so that the idlies will soak well. Add salt. Season with mustard seeds, red chillies and curry leaves.
  8. Place the hot idlies on a shallow bowl and add the sambar to fill the bowl. Serve with a teaspoon of ghee or til oil.


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Gold Medal for Recipe Marathon

I’m very proud that my daughter Lakshmi has successfully completed the Recipe Marathon organized by Dhivya and Siri by posting continuously for 15 days . Here’s her gold medal for the recipe marathon:

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I was so excited when Linda announced Toor dal as the ingredient for JFI this month! 🙂 We use this dal almost everyday and I have already posted so many recipes using toor dal!

But then for the event I definitely wanted to post something exclusive, a recipe that a lot of people have been looking for. So I decided on this recipe as my entry for JFI Toordal hosted by Linda of Out of the Garden. Thanks for hosting the event Linda! 🙂 My MW version of this recipe is published in Tupperware Cook book! 🙂

Paruupu urundai Kuzhambu


For the dumplings

  • Toor dal – 1 cup
  • Red chillies – 3 nos
  • Coriander leaves – 4 twigs
  • Salt – to taste

For the sambhar(gravy)

  • Tamarind – lemon sized ball
  • Sambhar powder – 2 teaspoons
  • Hing – 1/4 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Salt to taste


  1. Wash and soak the toordal for 1 hour. Drain well and grind to a thick paste with salt and red chillies.
  2. Wash and chop the coriander and mix with the toordal paste.
  3. Soak tamarind in hot water for some time and take out the pulp to make 3 cups of tamarind juice. You can also use tamarind pulp stored in freezer.
  4. Take the tamarind juice in a thick bottomed pan. Add hing, sambhar powder, turmeric powder and salt to tamarind juice and boil on a medium flame.
  5. Make 2 inch balls out of the toordal paste and add 1 ball at a time to the boiling tamarind water (sambhar).
  6. Once the ball rises up add one more ball. Remove the balls as they rise up and keep in another container.
  7. After cooking all the balls this way, add all the balls to the sambhar again and cook for 5 minutes on a low flame.
  8. Your sambhar is ready to be served with rice or rotis.

Paruupu urundai Kuzhambu

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This version of sambhar is usually served as a side dish for dosa and idli varieties. In weddings this is served with Venn Pongal. I learnt this from my daughter’s mother in law.

karaikudi sambar

Cooking is one thing, taking photos of food that you cook is quite another. Let’s see the amusing story behind the photo. My brother who had come down from Delhi was scheduled to leave in the morning to attend a conference. So the first time I set the sambar in a lovely serving bowl all ready to shoot, I was told that “attending conference” was priority – the photo needed to wait till Sampath finished his breakfast. After my brother finished his breakfast, I garnished it once more and pulled out a “jerige veshti” to set the scene for the much needed snap for the blog. Hunger pangs hit my husband, he wanted to eat. And so the Sambar had to wait again for its photo shoot. Just as he finished, and I went about transferring to another smaller bowl fair enough for the quantity left behind, my son arrived from his bath and said, “Amma, that looks very tasty. I’ll eat and then you take snaps”. Poor Sambhar, it had wait yet again for its moment of glory. Mid way through my son’s breakfast, my stomach started growling. Now who could resist rava idlis with sambhar. I finished my portion of the breakfast too.

All that was left was two ladle fulls, and this absolute amateur with the camera was left to salvage whatever was left. I transferred into a soup bowl, garnished and took a few snaps. Dont miss the “jerige veshti” in red, although I am still not sure what it is doing in the snap. I put this as part of the composition because my daughter said that ethnic stuff like this will pep up the presentation. 🙂

Here’s the recipe:


  • Toor dal – 1/4 cup
  • Moong dal – 1/4 cup
  • Turmeric powder – 1/8 teaspoon
  • Onion – 1 nos
  • Brinjal – 250 gms
  • Hing – 1/8 teaspoon
  • Salt to taste
  • Oil 3 teaspoons
  • Red chillies 2 nos
  • Coriander leaves – 2 twigs

For the paste

  • Tomato – 1 medium
  • Green chillies – 2 nos
  • Coconut grated – 2 tablespoons


  1. Wash and pressure cook the dals with turmeric and 2 cups water.
  2. Slice the onions into thin pieces and chop brinjal into small cubes.
  3. Heat oil in a kadai and add the vegetables, hing and fry for 3 minutes stirring continuously.
  4. Pour 1/2 cup water and cover and cook on a low flame till brinjal is soft.
  5. Grind the ingredients for the paste.
  6. Add the cooked dals and the paste to the vegetables and mix well.
  7. Add salt and simmer for 5 minutes.Transfer to a serving bowl
  8. Garnish with red chillies fried in 1 teaspoon oil and finely chopped coriander.
  9. Serve with

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