DIP SAMBAR- 2

 INGREDIENTS:-

1. Onion              2
2. Tomatoes        3
3. Salt                  3 tsp
4. Tamarind         1 tbsp
5. Jaggery            1 tbsp
6. Water               5 cups
7. Oil                   1 tbsp
8. Turmeric          1 tsp

FOR GRINDING:-

1. Coconut                1/2 cup
2. Red chilies            10
3. Byadagi chilies     10
4. Bengal gram         2 tbsps
5. Urad dhal              1 tsp
6. Rice                       1 tsp
7. Coriander seeds     1 tbsp
8. Cumin seeds          1 tsp
9. Methi seeds           1/4 tsp
10. Pepper                   10
11. Curry leaves          handful
12. Oil                         1 tbsp

FOR SEASONING:-

1. Mustard seeds        1 tsp
2. Urad dhal               1 tsp
3. Bengal gram          2 tsp
4. Curry leaves           few
5. Red chilies              5
6. Hing                        1 tsp
7. Coconut oil             3 tbsp
8. Coriander leaves     handful

METHOD:-

• Heat 1 tbsp of oil and fry the masala ingredients until rice puffs up.
• Fry until the curry leaves are crisp, spread on a plate and cool it.
• Slice onion, cut tomatoes, and coriander leaves, grind masala to a smooth paste.
• Heat 1 tbsp of oil saute onion for 1 minute and add tomatoes, turmeric, salt and fry.
• Mash tomatoes, add masala paste, tamarind paste ans jaggery, water and stir.
• Cook for 3 whistles, check salt and heat 3 tbsps of oil add seasoning.
• Splutter mustard seeds, fry dhal, hing, curry leaves and red chilies.
• Pour over sambar, garnish with coriander leaves.
• Serve with tatte idly, normal idlies, dosa.

TATTE RAVA IDLY SAMBAR

 INGREDIENTS:-

1. Onion                2 big
2. Tomatoes           2 big
3. Salt                    3 tsp
4. Chilly powder    2 tsp
5. Turmeric            1 tsp
6. Water                 5 cups

FOR GRINDING:-

1. Coconut                1 cup
2. Garlic                   6
3. Fennel seeds         1 tsp
4. Jeera                     1 tsp
5. Cinnamon             2"
6. Cloves                   6
7. Dhania seeds         1 tbsp
8. Bengal gram flour  2 tbsps

FOR SEASONING:-

1. Mustard seeds         1 tsp
2. Urad dhal                1 tsp
3. Bengal gram           1 tsp
4. Curry leaves             little
5. Hing                         1/4 tsp
6. Oil                            3 tbsps

METHOD:-

• Grind the masala to a smooth paste.
• Cut onion, tomatoes, and coriander leaves.
• Heat oil add mustard and crackle, fry dhal and curry leaves.
• Add onion, hing and fry till golden brown, add tomatoes and fry.
• Add salt and cook until mashed, add turmeric and chilly powder.
• Mix and add masala paste, fry for a minute and add water.
• Stir well and bring to boil and reduce flame and cook for 15 minutes.
• Garnish with coriander leaves and serve with rava idlies.

SIMPLE IDLY SAMBAR

 INGREDIENTS:-

1. Small onion               10
2. Big onion                   1
3. Tomatoes                   2
4. Chilly powder            2 tsp
5. Salt                             2 tsp
6. Jaggery                       1 tbsp
7. Tamarind paste           1 tbsp
8. Turmeric                     1 tsp
9. Water                           8 cups
10. Coriander leaves         little

FOR GRINDING:-

1. Coconut                      1/2 cup
2. Bengal gram flour      1/2 cup
3. Coriander powder       1 tbsp
4. Jeera powder               2 tsp
5. Pepper powder            1/2 tsp
6. Curry leaves                little
7. Ginger                         1/4"
8. Garlic                           5

FOR SEASONING:-

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Curry leaves                 few
4. Hing                             1/2 tsp
5. Red chilies                   4
6. Oil                                 1 tbsp+2 tbsps

METHOD:-

• Grind masala to a smooth paste.
• Cut both onions, cut tomatoes, coriander leaves.
• Heat 2 tbsps of oil saute onion for 1 minute.
• Add tomatoes and fry till it becomes soft.
• Add ground masala, mix and add water, chilly powder, turmeric, tamarind paste, jaggery, and salt.
• Bring to boil and cook on low fire for 10 minutes with closed lid.
• Finally heat 1 tbsp of oil in a seasoning pan, splutter mustard seeds, fry dhal, red chilies, curry leaves, hing and pour on the gravy.
• Garnish with coriander leaves and serve with vada, idly, dosa.

1. 
   

INSTANT SAMBAR THATTE IDLY

INGREDIENTS:-

1. Onion                  1 big
2. Tomato                2 nos
3. Turmeric              1 tsp
4. Water                   5 cups
5. Tamarind            1 tbsp  OR
6. Lemon juice        1 tbsp
7. Coriander leaves  handful

FOR GRINDING:-

1. Sambar powder                 3 tsp
2. Rasam powder                   3 tsp
3. Salt                                     3 tsp
4. Kashmiri chilly powder     1 tsp
5. Coconut                             1/2 cup
6. Roasted gram                     2 tbsp
7. Curry leaves                      little

FOR SEASONING:-

1. Coconut oil                      1 tbsp
2. Mustard seeds                  1 tsp
3. Urad dhal                         1 tsp
4. Hing                                 1/4 tsp
5. Curry leaves                    few
6. Red chilies                      4
7. Oil                                   1 tbsp

METHOD:-

• Grind the masala ingredients to a smooth paste.
• Add water and mix, add more water if necessary.
• Cut onion, tomatoes, and coriander leaves.
• Heat oil in a Kadai add onion, fry for a minute.
• Add tomatoes and close the lid for a minute.
• Mash the tomatoes, add masala mixed water to it and stir.
• Close the lid and boil for 5 minutes or until it looks to a gravy consistency.
• Add lemon juice or tamarind water and boil for a minute.
• Heat coconut oil in a seasoning pan, add mustard and splutter, fry dhal.
• Add curry leaves, red chilies and hing, pour over the sambar. Garnish with coriander leaves.
• Serve with thatte idly, urad vadas, or any idli, it tastes good

UDUPI SAMBAR

INGREDIENTS

1. Tur dal                  1 cup
2. Tomato                 2 nos
3. Cucumber             1
4. Carrot                   1
5. Turmeric               1 tsp
6. Water                    5 cups
7. Tamarind              lemon size
8. Jaggery                 1 tbsp
9. Salt                        3 tsp
10. Chilly powder       2 tsp
11. Sambar powder     1 tbsp
12. Coriander leaves   handful

FOR GRINDING

1. Coconut                 1 cup
2. Daniya powder      1 tbsp

FOR SEASONING

1. Coconut Oil           1 tbsp
2. Mustard seeds        1 tsp
3. Urad dal                 1 tsp
4. Bengal gram dal     2 tsp
5. Asafoetida              1 tsp
6. Curry leaves           few

METHOD

• Soak tamarind, and strain the liquid, Cut carrot, cucumber to a 1" piece.
• Boil water in a pressure pan add tur dal, turmeric, tomatoes.
• Cook for 3 whistles, mash dal and tomatoes.
• Add carrot, cucumber, chilly powder, sambar powder, coconut, tamarind water, salt, jaggery, and daniya paste.
• Cook for another 1 whistle, cooldown, check salt and sweetness.
• If necessary add more salt and jaggery.
• Heat coconut oil, add seasoning, splutter mustard seeds, fry urad dal, Bengal gram dal, red chilies, asafoetida, and curry leaves.
• Garnish with coriander leaves, serve with mudde and rice.

NOTE:-

• This sambar is authentic and traditional sambar served in hotels, and in Temples.
• White pumpkin, or any other vegetables can be added except onion and garlic.
• There they never use onion and garlic. It is a very tasty gravy.

VADA SAMBAR

INGREDIENTS

1. Uddin Vada                  6 nos
2. Sambar                        1 bowl
3. Onion                           cut into small pieces
4. Coriander leaves          handful chopped
5. Ghee                            1 tbsp
6. Coconut oil                  1 tbsp

TO SERVE

• Prepare sambar, recipe given in my blog.
• Arrange vada in a serving bowl.
• Pour 2 or 3 ladleful sambar over vada.
• Sprinkle onion, coriander leaves, add ghee, and coconut oil over the vada.

NOTE:-

• Serve Bajji, Bonda, anything in the same method.

BANGALORE IDLY DIP SAMBAR--1

INGREDIENTS

1. Dry Coconut             1 cup
2. Sambar powder         1 tbsp
3. Dhania powder         1 tbsp
4. Cumin powder          1 tbsp
5. Roasted gram            1 tbsp
6. Chilly powder           2 tsp
7. Turmeric                   1 tsp
8. Red food color         a pinch
9. Salt                            3 tsp
10. Tamarind                  lemon size
11. Jaggery                     2 tbsp
12. Onion                        2
13. Small onion              10[optl]
14. Tomato                     3

FOR SEASONING

1. Coconut oil              2 tbsp
2. Curry leaves            few
3. Mustard seeds         1 tsp
4. Urad dal                  1 tsp
5. Bengal gram           1 tsp
6. Hing                        1/2 tsp
7. Coriander leaves     handful

METHOD

• Grind coconut, Sambar powder, coriander, cumin, turmeric, Chilly powder, roasted gram, tamarind, jaggery. salt.
• Cut onion, tomatoes, coriander leaves.
• Mix masala paste, onion, tomato, red color, and pressure cook for 3 whistles.
• Check salt, heat oil splutter mustard and fry dal, curry leaves, red chilies, hind.
• Pour over sambar, garnish with coriander leaves.
• Serve with idlies, Uddin vada.

SALEM MINI IDLY DIP SAMBAR

INGREDIENTS

For sambar

1. Tur dhal                        1/2 cup
2. Green gram split           1/2 cup
3. Tomatoes                       2
4. Small onion                   10
5. Big onion                      1 cut    
6. Sambar powder             1 tbsp
7. Dhania powder              2 tbsp
8. Chilly powder                2 tsp
9. Cumin powder               1 tsp
10. Salt                                 2 tsp
11. Water                              8 cups
12. Turmeric                         1/2 tsp
13. Castor oil                        1 tsp
14. Coriander leaves             handful

For seasoning

1. Mustard seeds                1 tsp
2. Urad dhal                       1 tsp
3. Bengal gram dhal           1 tsp
4. Fenugreek powder          1/2 tsp
5. Coconut oil                     2 tbsp
6. Curry leaves                    little
7. Red chilis                        5 
8. Hing                                1/4 tsp

Method

• Boil dhals, tomatoes, turmeric, castor oil in 4 cups of water for 3 whistles.
• Mash and add 4 cups of water, onions, sambar, dhania, chilly powder.
• Cook for 1 whistle heat oil add seasoning, curry leaves, chilis, hing, and pour over the sambar.
• Mix well garnish with coriander leaves.
• Arrange mini idlis in a serving bowl pour sambar on them, sprinkle onion, coriander leaves, 
• Ghee on top.

Selavu Tomato Sambar for idly, gullittu

Ingredients

1. Tomato                     6 nos
2. Onion                       2 big cut into 1" pieces    
3. Turmeric                  1 tsp
4. Water                       2 liters
5. Salt                          1 tbsp
6. Coriander leaves      for Garnishing

For seasoning

1. Oil                           3 tbsps
2. Curry leaves            20
3. Mustard seeds          1 tsp
4. Urad Dal                  1 tsp
5. Bengal Gram           1 tsp
6. Asafoetida               1/4 tsp

For Grinding Masala

1. Coriander seeds        4 tbsp
2. Fennel seeds              1 tbsp
3. Cinnamon                 2"
4. Cloves                       10
5. Coconut                     1 cup grated
6. Garlic                        1 pod
7. Rice                           1 tbsp
8. Bengal gram              2 tbsp 
9. Khus-Khus                1 tsp
10. Roasted Gram           3 tbsp
11. Oil                             2 tbsp


Method

• Heat oil in a Kadai Add rice and fry till it puffs up.
• Add Bengal Gram, Red chilies and fry.
• Then Coriander seeds, Fennel seeds, Cinnamon, Cloves, pepper for 1 minute and finally add Khus-Khus, Garlic, Roasted gram, and Coconut and fry for another minute.
• Transfer to a plate and keep it aside. Now in the same Kadai,
• Add tomatoes and fry all the sides until coated with oil.
• Fry for 1 minute. Cool it. Grind tomatoes separately.
•  And masala in a grinder to a smooth paste.
• Heat oil in a large Kadai add seasoning, splutter mustard seeds, fry bengal and urad dal.
• Fry onion for only 1 minute, add tomatoes, turmeric, and salt.
• After frying, add tomatoes, grounded masala to it and mix.
• Add water and stir, check salt and boil for 2 or 3 minutes on high heat.
• Reduce the flame and cook for 10 minutes.
• Oil should float on sambar, Garnish with coriander leaves.
• Serve with Idlies, Dosa, Gulittu.

Potato Sambar for Idly and Dosa

Ingredients

1. Potato                         2
2. Onion                         1
3. Turmeric                    1/4 tsp
4. Green chilies              5 slit
5. Curry leaves               10
6. Coriander leaves         little
7. Mint leaves                 little
8. Salt                             11/2 tsp
9. Water                          3 cups

For grinding

1. Coconut                     1 cup
2. Roasted gram             1/4 cup
3. Fennel seeds              1 tsp
4. Coriander seeds         2 tsp
5. Cinnamon                  1"
6. Cloves                        5
7. Garlic                         5 flakes

For seasoning

1. Mustard seeds            1/2 tsp
2. Urad dhal                   1/2tsp
3. Bengal gram dhal      1 tsp
4. Oil                              2 tbsp

Method

• Boil potatoes. Mash them.
• Grind masala to a smooth paste.
• Heat oil add seasoning splutter mustard seeds.
• Add onion, chilies, curry, mint leaves, and turmeric.
• Fry for 2 minutes and add the ground masala to it.
• Add water, salt, mashed potatoes and boil for 15 minutes,
• Garnish with coriander leaves and serve with idly, dosas.

Sabbasige Soppu Bassaru

Ingredients

1. Sabbasige soppu                           1 bunch
2. Alasande kalu[black eyed peas]     1 cup 
3. Tamarind                                       lemon size
4. Turmeric                                        1/2 tsp
5. Salt                                                1 tsp
6. Water                                            4 cups  
7. Oil                                                 1 tbsp
8. Mustard seeds                               1/2 tsp
9. Urad dhal                                      1/2 tsp
10. Curry leaves                                  little
11. Hing                                              a pinch 
12. Red chilies                                     2 whole                                    

For grinding

1. Coconut                  1 tbsp
2. Onion                     1 roast on fire
3. Coriander seeds      1 tbsp
4. Jeera seeds              1 tsp
5. Pepper seeds           1 tsp
6. Garlic                       9 flakes
7. Red chilies               10

• Fry the above by adding little oil. 
• Cool and add some cooked peas and soppu.

Method

• Wash, drain, and cut soppu[leaves].
• Dry fry the peas until it changes its color and a good aroma comes out.
• Boil it adding water, turmeric for 1 whistle.
• Add soppu and cook till done
• Drain water completely and keep it for palya.[side dish]
• Soak tamarind in a cup of water and take the extract.
• Heat oil and add seasoning,hing, curry leaves and red chilies to it.
•  Add tamarind extract and bring to boil and add the grounded masala.
• Mix well and add salt, turmeric boil for 15 minutes.
• Serve with Ragi mudde and palya.

Mixed dhal vada sambar

Ingredients

1. Thur dhal                   1/4 cup
2. Split green gram        1/4 cup
3. Bengal gram              1/4 cup
4. Tomatoes                   4 nos
5. Onion big                   2 nos
6. Small onion              10 nos
7. Pumpkin                   10 piece
8. Carrot                        2 nos chop
9. Beans                        4 cut each to 1"
10. Salt                            2 tsp
11. Jaggery                      1" piece
12. Coriander leaves        handful
13. Coriander powder      1 tbsp
14. Curry powder             1 tbsp
15. Chilly powder            1 tsp
16. Roasted gram dhal     1 tbsp 
17. Turmeric                    1/2 tsp
18. Coconut                       2 tbsp
19. Ginger-garlic paste      1tsp

For seasoning

1. Oil or ghee          2 tbsp
2. Red chilies 4
3. Curry leaves        handful
4. Mustard seeds   1/2 tsp
5. Urad dhal             1/2tsp
6. Asafoetida           a pinch

Method

• Boil dhals and tomatoes in a pressure cooker for 3 whistles. 
• Mash them and add chilly powder, turmeric powder.
• Grind coconut, curry masala, coriander powder and roasted gram dhal
• Add vegetables, onions,ginger-garlic and grounded masala to dhal.
• Add salt, jaggery, and sufficient water.
• Cook for 1 or 2 whistles.
• Check salt and add seasoning.
• Fry some urad vadas and add to sambar.
  
• Garnish with coriander leaves and serve with small idlis and dosa.

BASSARU THE LENTILS GRAVY

This is a traditional sambar in Karnataka. My native place is Bangalore. Here we used to cook this recipe once or twice in a week. This gravy can be prepared by using other pulses and vegetables. This is a very healthy dish. This is served with ghee, rice and ragi balls.

INGREDIENTS

1. 2 bunch                    Spinach or any greens
2. 3 nos                        Tomato
3. 1 cup                        Lentils
4. 2 nos                        Onions
5.  Few                         Curry leaves
6. 1 bunch                    Coriander leaves
7. 2 tbsp                       Sambar powder
8. 1 tsp                         Chilly powder
9. 1/2 tsp                      Turmeric
10. 2 tsp                         Salt
11. 3 tbsp                       Oil
12. 6 cups                      Water
13. 1 tsp                         Castor oil
14. 1 tbsp                       Coconut

FOR SEASONING

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram dhal       1 tsp
4. Curry leaves                few
5. Coriander leaves         handful
6.  Red chilly                  2 broken                                   
7.  Asafoetida                  1/4 tsp

METHOD

• Wash and chop the greens. Prick onions by using chopsticks and keep over direct flame.
• Until the skin turns dark. Immerse the onions in water for a while and remove the skin.
• Cook lentils adding 6 cups of water, Castor oil, and turmeric. Don't overcook.
• Separate the dhal from dhal water and add the greens to it and cook.
• Again separate greens and drain water. Keep the boiled greens for side dish[palya]
• Now take half of the cooked dhal, little greens, smoked onions, tomato, coriander leaves and coconut and grind to a smooth paste.
• Add tamarind water to the grounded paste and mix with dhal water, salt, chilly powder, sambar powder and stir well.
• Heat oil in a Kadai add seasoning. After spluttering mustard seeds add curry leaves, red chilies asafoetida, and coriander leaves.
• Pour the mixed masala water to it and boil for 15 minutes or until pleasant aroma.
• Serve with rice. This is a traditional sambar and good for health too.

ONION SAMBAR-2

INGREDIENTS

1. 2 onions sliced
2. 6 green chilies slit
3. curry leaves few
4. 3 tbsp Bengal gram flour
5. 1 tsp of ginger- garlic paste
6. 1/2 chilly powder
7. 1/2 tsp turmeric powder
8. 2 tsp salt
9. 2 tbsp oil
10. 2 tomatoes cut into 4 parts
11. 1" cinnamon
12. 2 cloves
13. coriander leaves for garnishing
14. 1 tsp curry masala powder
15. 1/2 tsp mustard seeds, bengal gram and urad dhal for seasoning

METHOD

• Heat oil add seasoning, cinnamon and cloves.
• Add sliced onions, green chilies, curry leaves and turmeric.
• Add ginger-garlic paste and fry for 2 minutes,
• Now add cut tomatoes, don't mash them.
• Then add Bengal gram flour fry for 1 minute
• Add water, chilly powder, chilly powder, and curry masala.
• Stir well. Cook for 10 minutes.
• Garnish with coriander leaves and serve.

ONION SAMBAR

 Ingredients:

1. Coconut                     -    1/2 grated
2. Onion                        -    4 sliced
3. Green chilies -                10 slit
4. Ginger                       -    1/4"
5. Garlic                        -    3pods
6. Turmeric                    -   1/3tsp
7. Tomato                      -   1 chopped
8. Curry leaves               -    few
9. Coriander leaves        -    little
10. Sombu[fennel]           -    1tsp
11. Patta[ cinnamon]        -    1"
12. Lavang[cloves]           -   5
13. Oil                            -   3tbsp
14. Roasted gram            -   2tbsp
15. Water                        -  5cups
16. Salt                           -   1 1/2

For Seasoning:

1. Mustard seeds          - 1 tsp
2. Urad dhal                  -1/4tsp
3. Bengal gram dhal        1/4tsp

Method:

• Grind coconut, roasted gram, sombu, Patta,
• Cloves, ginger, garlic to a coarse paste.
• Heat oil add seasoning.
• Add curry leaves, onion, and chilies. Fry for 2 or 3 minutes.
• Add masala paste, turmeric, water and salt.
• Bring to the boil and simmer for 20 minutes.
• Garnish with coriander leaves.
• Serve with idly, dosa, paniaram.

Uli bitambra- Thur Dal Sambar for rice

Ingredients:

1. Thur Dal              -    1 cup
2. Tomatoes            -    2 big
3. Turmeric              -    1/4tsp
4. Castor oil             -    1tsp
5. Water                  -    6cups
6. Small Onion         -    10
7. Drumstick            -    2
8. Raddish               -    1
9. Salt                      -    11/2tsp
10. Tamarind              -    lemon size
11. Curry leaves         -    few
12. Coriander leaves   -   for garnishing
13. Sugar                    -  1tsp[optional]  
14. Badaga                 -   little
15. Oil                       -   1tbsp

Method

• Wash Dal and cook in a pressure pan adding 6 cups of water, turmeric, castor oil, tomatoes.
• Drain Dal water in another container and mash dal. 
• Cut onion and sliced radish, cut drumstick to 2" in length.
• Add vegetables, chilly powder, salt to Dal and water, and cook for 15 minutes.
• Close the lid while cooking.[without whistle]
• Add tamarind water, sugar, and check salt.
• Heat oil in another container add Badaga, curry leaves and hing and pour Dal and close the lid immediately.
• Simmer on a low flame till orange bubbles form a layer on top of the sambar.
• Garnish with coriander leaves.
• Serve with rice, appalam and porial or palya.

POTATO SAMBAR IN COCONUT MILK

Ingredients

1. Potatoes          -        1/4kg
2. Coconut          -        1 whole
3. Red chilies -            10
4. Badaga           -         little
5. Rice               -        1tsp
6. Bengal gram    -        1tbsp
7. Curry leaves    -        few 
8. Oil                  -        2tbsp
9. Turmeric         -        1/4tsp 
10. Salt                 -        to taste

METHOD :

• Boil potatoes and mash well.
• Extract milk from coconut adding 4cups of water.
• Fry rice, bengal gram, Badaga, few curry leaves adding 1tsp of oil and grind.
• Mix potatoes, coconut milk, and ground masala.
• Add 1 cup of water and turmeric to it. 
• Heat oil in a Kadai add mustard and splutter it.
• Now add curry leaves and fry.
• Pour coconut to it.
• Add salt mix well.
• Bring to a boil on slow heat.[boil for 2 or 3 minutes]
• Remove from fire and add lemon juice.
• Serve with idly and ghee dosa.
• This sambar tastes good. Children love it.

Tomato Sambar for Idly,Dosa

Ingredients

1. Tomato                 -   2 or 3
2. Onion                    -   2 chopped
3. Water                    -   6 cups
4. Turmeric                -   1/4tsp
5. Curry leaves           -   few
6. Coriander leaves    -   little
7. Oil                         -   3tbsps
8. Chilly powder        -   11/2tsps
9. Salt                       -    2tsps or to taste

For Grinding

1. Coconut               -    1/2
2. Roasted gram       -    11/2tbsps
3. Sombu                 -    1tsp
4. Cinnamon               -    1"
5. Cloves                  -    5
6. Garlic                   -    6 pods

For Seasoning 

1. Mustard seeds  -     1/4tsp
2. Urad dhal         -     1/4tsp
3. Channa dhal     -     1/4tsp
4. Curry leaves     -     little
5. Hing                 -     pinch

Method

• Grind the above ingredients to a smooth paste.
• Grind tomatoes separately.
• Chop onion and coriander leaves.
• Heat oil add seasoning. Wait until mustard seeds splutter.
• Add onion and curry leaves and fry for three or four minutes.
•  Add masala, tomato paste, water, chilly powder, turmeric, and salt.
• Mix well. Bring to boil and simmer for 15 minutes.
• Garnish with coriander leaves.
• Serve with idly,dosa,paniyaram.