Onion Sambar Recipe | South Indian Onion Sambar Recipe

Ingredients:

• Tur dal - 1/3 cup
• Shallots 10 (small onion)
• Tamarind - small gooseberry size
• Tomatoes – 1 medium size
• Sambar powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Coriander leaves
• Salt as needed

For seasoning:

• Mustard seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Curry leaves
• Oil - 2 1/2 tsp

Preparation:

• Wash the dal 3 times and pour it to the pressure cooker and add turmeric powder with 2 cups water for 3 whistles.
• While the dal cooks, Wash the onion and soak the tamarind.
• When the pressure drives off, open the cooker and smash the dal to smooth.
• Now heat the pan with oil, add onion and salt till colour changes now add tamarind extract boil till raw smell goes off.
• Then add sambar powder and salt. Cook for   5 to 8 minutes.
• Add smashed dal with water. Allow to boil. Check the salt and sourness, if required add more according to your taste.
• Add coriander leaves.
• In the meantime, heat another pan with oil.
• Add mustard, cumin, after they begin to crackle, add curry leaves, broken red chili. When the leaves turn crisp, finally add hing.

Rava Kichadi

Ingredients:

•     Rava  -    1 cup
•     Water  2 1/2 cups 
•     Oil      1  tblsp
•     Ghee   2 tsp
•     Mustard seeds  1/4 tsp
•     Green chilli   2
•     Turmeric powder 1/4 tsp
•     Channa dal 1/4 tsp
•     Urad dal   1/4 tsp
•      Onion     1
•      Chopped tomato 1
•      Chopped carrot      1/2
•      Green Peas few
•      Curry leaves    
•      Coriander leaf
•      Cashew nuts   (optional)   
•      Salt to taste

Preparation :

• In a low flame first dry roast the rava until light color change. Keep separately.
• Heat the pan,add oil & ghee 1 tsp now add mustard, channa dal, urad dal, green chillies,curry leaves and cashew nuts.
• Now saute for few mins until golden brown and add onion saute few mins.
• Add tomatoes,salt and turmeric powder, chopped veggies and saute for few mins. 
• Now add 3 cups water, once it start boiling reduce to low flame and add the roasted rava  slowly.
• Mix the rava evenly without any lumps.
•  Cook in a low flame till the rava cooked. It will take 4-5 mins.
• Add the remaining ghee, coriander leaf and mix well.
• Flavored Rava kichadi is ready to serve.
• Serve with coconut chutney.

Uthappam Varieties:

Ingredients:

• Batter (Idli dosa)
• Carrot grated
• Slice small onion
• Chopped Capsicum
• Coriander leaves
• Idli podi
• Tomato finely chopped
• Oil or Ghee
• Grated Paneer

Preparation :

• Heat dosa pan and apply oil or ghee. Pour the batter to small size (mini uthappam). It must be thick(not too thick).
• Now top with your choice of toppings like onion, tomato,idly podi,carrot, panner.
• Cook in medium flame then only the uthappam will cook nicely if it’s in high flame the inner part of uthappam will not cook.
• Put some oil or ghee over the toppings and around the dosa.
• Turn and cook until golden in colour. Now ready to serve south Indian uthappam.
• Serve with sambar and chutneys. 

south indian crispy dosa

Ingredients:

• Idli Rice - 2 cup
• Whole White Urad Dal / Ulundu Paruppu – 1/2cup
• Fenugreek Seeds / Vendayam - 1/4 tsp
• Salt to taste
• Water as needed

Preparation :

• Wash and soak urad dal and fenugreek seeds separately for 4 hours.
• Wash and soak rice separately for 4 hours.
• First, take the urad dal  in a grinder and add water accordingly and grind till you get a smooth batter. (app time 25 mins)
• Now transfer batter to a container. (app time 35mins)
• Now take rice in the grinder and add water accordingly and grind till you get a smooth batter. 
• Now pour this over urad dal mix, add in salt and mix well.
• Cover the batter to ferment overnight. (app 8 to 10 hours)
• After ferment mix the batter well, Change the consistency if it’s too thick by adding little water.
• Now ready to make dosa.
• Heat dosa pan and pour 1 cups full of batter and spread uniformly. Then sprinkle sufficient oil and cook up until it’s golden in medium flame. 
• Serve hot with sambar, chutney or kuruma.

Ven pongal

Ingredients:

•    Raw rice - 1/2 cup
•    Split yellow moong dal (pasi paruppu) -1/4 cup
•    Cashew nuts - 5  
•    Salt to taste

To temper

•    Oil - 1 tbsp
•    Ghee - 2 tbsp
•    Finely chopped  Ginger - 1 tsp
•    Cumin/ Jeera seeds - 1 tsp
•    Whole black pepper - 1 tsp
•    Curry leaves – few

Preparation :

• Wash both rice and dal and pressure cook by adding salt and 3 cups of water for 5 whistles. It should be mushy.
• Now open the cooker once the pressure recedes and mash the food well as soon as open.
• Now time to temper.
• Heat both oil and ghee, then add finely chopped ginger and saute for 2 seconds, then add pepper, jeera seeds, curry leaves and pour it over the rice dal mix.
• Add fry up cashew nuts and mix the whole thing well. Serve hot with sambar or coconut chutney.
• South Indian tasty ven pongal is ready to taste.

South indian special Idly recipe

Ingredients:

• Idli Rice - 2 cup
• Whole White Urad Dal / Ulundu Paruppu – 1/2cup
• Fenugreek Seeds / Vendayam - 1/4 tsp
• Salt to taste
• Water as needed

Preparation :

• Wash and soak urad dal and fenugreek seeds separately for 4 hours.
• Wash and soak rice separately for 4 hours.
• First, take the urad dal in a grinder and add water accordingly and grind till you get a smooth batter. (app time 25 mins)
• Now transfer batter to a container. (app time 35mins)
• Now take rice in the grinder and add water accordingly and grind till you get a smooth batter. 
• Now pour this over urad dal mix, add in salt and mix well.
• Cover the batter to ferment overnight. (app 8 to 10 hours)
• After ferment mix the batter well.
• Now use cloth or grease idly plates with little oil, pour the batter to the plates.
• Place the idly plates into a steamer and steam for 8 mins. (Check by using a spoon), remove it from the idly plates.
• Serve hot with sambar or chutney.
• Healthy and tasty idly recipe.

Peerkangai thogayal recipe - Ridge Gourd Chutney

 Ingredients:

• Ridge gourd – 1
• Red chilli – 5
• Urad dal – 2 tbsp
• Tamarind –  small amla size
• Asafoetida - 1/4 tsp
• Oil – 1 tbsp
• Salt - As needed

Preparation :

• If you want you can remove the skin of ridge gourd or otherwise use along with the skin.
• Wash and cut into small pieces.
• Now heat the pan with oil add red chilli, asafoetida and urad dal until dal changes into golden in colour (medium flame).
• In the same pan add the chopped ridge gourd, tamarind and fry for few minutes. Till it get cooked. Allow to get cool.
• Now add the mixture with salt in the mixer grinder. Grind smooth No need to add water