sambar rice or sambar sadham

Sambar Rice

Sambar rice or sambar sadham is one of the main courses of south India. Its is very easy to prepare because it is one pot meal, same like bisibelabath but without adding the garam masala.

Sambar rice goes tasty with baby potato fry, potato porial ,carrot porialand papads. You can also make this dish as lunch box recipe because it will be tasty even if it is not hot.

Now let me tell you how I will prepare my sambar sadham, with step by step pictures…

Method:

Step 1: wash and cut all the vegetables in to medium size pieces. Peel shallots, finely chop one small size onion, chop one tomato

 here i have used carrots,brinjal,broad bean and capsicum,you can also add potato,drum stick etc according to your taste buds.

Step 2: Pressure cook 1 cup of rice with ½ cup of toor dal (thoram parupu) with 3 cups of water.and keep it aside.

Step 3:  prepare squeezed tamarind water 2 cups

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Step 4: heat oil in a kadai /pan add mustard seeds, cumin seeds ½ spoon ,add some curry leaves,1/4 spoon of turmeric powder, pinch of hing ,add1 chopped green chilli,3 to 4 chopped garlic cloves ,sauté for 5 seconds and add shallots ,chopped onion and sauté until both turn transparent and add tomato chopped and again sauté for 2 minutes.

Step 5: Now add all the cut vegetables and sauté them for 5 mins in low flame.

Step 6: now add one cup of water and cover and cook for 6 mins. Sauté in between and check whether those veggies are cooked. If the vegetables are cooked then they will be soft to cut. If not then cook for another 5 minutes .add water if the water added previously got drained or evaporated.

Step 7: Now after vegetables got cooked, add 2 cups of tamarind water mixed with 2 spoons of sambar powder and salt as needed. saute well.

Step 8:now let it cook for 3 to 4 minutes in medium to low flame and after that add pressure cooked rice with toor dal and mix well. cook for 5 mins in low  to medium flame.harnish with coriander leaves.

Serve with baby potato fry, potato porial or carrot porial.

 

Rava Idly

Rava Idly

Rava Idly is traditional south Indian recipe. It is very easy to prepare as it does not need any grinding and fermentation process. You can prepare it for a healthy breakfast or a filling dinner.

Rava idly will be tastier if eaten with coconut chutney and red chilli chutney.

Heat 1 spoon of oil in a kadai and add mustard seeds, urad dal, cashew nuts and  chopped curry leaves, 2 cups of ravai or sooji or semolina and roast it nicely for few minutes and remove from heat and transfer it in to a basin and let it cool to room temperature.

Now add 2 cups of curd, chopped coriander leaves, pinch of baking soda, salt and mix well without lumps. let it set for 1 to 1 ½ hours.

Note: the batter should be little thicker than idly dosa batter, so add water if needed. The batter should be neither thick nor watery so adjust the water accordingly.

Now the batter is ready for making yummy rava idly.

Now grease the idly plate with ghee and pour the batter in to the idly plate.

Cook in idly cooker or idly pan and stream cook for 12 to 15 minutes.

Serve hot with coconut chutney or red chilli chutney

Snake Gourd kootu or Podalangai kootu

Snake Gourd kootu or Podalangai kootu Recipe

Hi friends, If you are aiming for your weight loss then snake gourd is the best cure.

Let us learn the recipe to cook podalangai or snake gourd with step by step pictures below …

Step 1: wash and chop podalangai or snake gourd, Pressure cook the same with one spoon of moong dal (pasi parupu)and keep it aside.

Step2:now heat 1 spoon of oil in a kadai and add mustard seeds, after it sputter add urad dal, curry leaves ,pinch of hing and sauté for 5 seconds and add pressure cooked snake gourd (podalangai)and mix well.

Step 3: In a blender add 3 spoons of grated coconut,2 spoons of cumin seeds,and 2 green chilli and grind well by adding water.

Step 4: Now add that grinded masala to it and sauté well by adding salt as needed.

Step 5: cook for 5 to 8 minutes in medium to low flame and stir in between

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Step 6: switch off the flame and garnish with coriander leaves.