Potato-Idly-Sambar

#PotatoIdlySambar #UrulaikizhanguSambar : We have already seen idly sambar with potato which is spicy and tangy. Moreover lentil hasn't been included in that sambar.
Here I would like to share one more tasty idly sambar with potato. This sambar is prepared with green gram lentil and potato.
Now to the recipe.
Approximately 3 cups of #sambar can be prepared.

Ingredients :
1/2 cup	Green gram split
small amla size	Tamarind, soak in lukewarm water
1 big size	Potato
1/2	Capsicum, chop 1/2 inch pieces [ optional ]
2	Green chilly, slit lengthwise
1	Onion, slice thinly
small quantity	Coriander leaves
10 - 15	Curry leaves
1 small size	Tomato, chop
2 Tsp	Manathakkali [ optional ]
Powders Required :
2 Tsp	Sambar Powder
1 Tsp	Coriander Powder
1 pinch	Turmeric Powder
1 Tsp	Araithuvitta Kuzhambu Powder [ optional ]
1/2 Tsp	Red chilly powder [ optional ]
2 Tsp	Salt [ adjust ]
To Temper :
1 Tsp	Mustard seeds
1/4 Tsp	Asafoetida powder
2 Tsp	Oil

Method :
Take split green gram in a pressure cooker.
Wash and then add 1 1/2 cup of water & a pinch of turmeric powder.
Close the lid and insert the weight over the nozzle.
Cook for 1 whistle and 5 minutes at SIM.
Turn off the stove and wait till steam subsides.
After pressure cooker runs out of steam take out the cooked green gram and mash well using a ladle.
Set aside.

Wash potato and cook with salt in a pressure cooker for 3 whistles.
Peel off the skin and keep aside.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida, green chilly, curry leaves & onion in the order.
Saute till onion becomes shiny and gives out nice smell.
Then add tomato and saute for a minute.
Now add all the given powders except salt and saute for half a minute.
Then add mashed green gram and bring it to boil.
When it starts boiling add capsicum, manathakkali and salt.
Simmer until capsicum is three fourth done.
At this stage break boiled potato into small pieces by hand and drop into the boiling sambar.
Squeeze out the juice from tamarind and add into the boiling sambar.
Allow to boil for one or two minutes.
Finally add chopped coriander leaves and curry leaves.
Turn off the stove and transfer into a serving bowl.


Take hot idly in a plate. Pour two ladle full of sambar over the idly.
Add a teaspoon of gingelly oil and enjoy!! mm... ah!! ahaa!!

Other Sambar recipes to try

Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

Ideas for Breakfast/Dinner

Tiffin Recipes

Katharikkai Idly Sambar

#KatharikkaiIdlySambar - #BrinjalIdlySambar is one of the best side dishes for hot idly.
There are various versions of #idly sambar.
The taste of sambar differs from person to person because it depends on sambar powder, type of lentil [ dhal ] used and the vegetables. Generally the sambar is prepared with tuvar dhal or green gram dhal.
I usually prepare idly sambar with green gram dhal and the sambar used to be slightly watery than the one done for lunch.
Here is my way of doing idly sambar with #brinjal [katharikkai].

Ingredients :
Green gram dhal ( moong dhal )       : 1/3 cup
Tamarind                                           : 1 small marble size
Brinjal [katharikkai]                          : 1 medium size
Carrot                                                 : 1/2 of small size ( optional )
Capsicum                                           : very little amount ( optional )
Murungai keerai
( drumstick leaves )                           : small amount ( optional )
Small onion                                       : 6 to 8
Big onion                                          : 1 small size
Green chilly                                     : 2
Curry leaves                                    : 8 to 10
Coriander leaves                               : small amount to garnish

sambar powder                              : 2 tsp ( adjust )
coriander powder                            : 1 tsp
turmeric powder                              : a pinch
salt                                                 : 2 tsp ( adjust )

mustard seeds                                  : 1/2 tsp
asafoetida                                        : 1/4 tsp
oil                                                   : 1 tsp

Method :
Soak tamarind in hot water.
Wash dhal and cook in a pressure cooker for 3 whistles.

After opening mash with a cup of water. Keep aside.
Chop brinjal into small small pieces and put in water.
Peel off small onions and big onion, chop inicely and split green chilly lengthwise.

Wash curry leaves, coriander leaves and pat dry with a clean cloth.

Keep a kadai on a stove over slow flame with a tsp of oil.
Splutter mustard seeds, add asafoetida, curry leaves, green chillies, onions in the order.
Saute till onion give out a nice aroma.
Now add cut pieces of katharikkai and capsicum and saute for few seconds.
Now add turmeric, sambar powder and coriander powders.
Saute for half a minute.

Transfer into cooker containing cooked dhal.
Add chopped carrot and salt.
Then add half a cup of water.

Allow it to boil for 5 minutes.
Now squeeze tamarind with a  cup of water and strain tamarind juice into the boiling dhal mix.

Close lid with weight ON.
Cook for one whistle.
Open and transfer into a serving bowl.
Garnish with coriander leaves.


Take hot katharikkai sambar in a shallow bowl.
The float idli in the sambar. Pour some more sambar over the idli.
Add a tea spoon of gingelly oil[ til / sesame oil ] over it.
Enjoy tasty tasty idli with katharikkai sambar!!




Other Idli sambar varieties you may like to try

Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

Ideas for Breakfast/Dinner

Tiffin Recipes

Idly Sambar Special

#AraithuvittaIdlySambar - #IdlySamabar with coconut masala paste : There are many varieties of idly sambar. Araithuvitta idli sambar is prepared with vegetables, lentil and specially ground coconut masala paste.
Now we will see the recipe.

Ingredients:

Araithuvitta Kuzhambu powder                      : 2 Tsp

Sambar powder                                                 : 1 Tsp

Red chilli powder                                                : 1/4 Tsp

Asafoetida                                                           : 1/8 Tsp or a small piece

Turmeric powder                                                 : a pinch

Tamarind                                                             : small marble size

Green gram or Thuvar dhal                                 : 1/4 cup

Onion                                                                  : 1 big size diced

Small onion                                                         : 5 - 6
Curry Leaves                                                       : 8 - 10

Carrot                                                                  : 1 diced ( optional )

Brinjal                                                                 : 1 or 2 diced (optional )

Green chillies                                                      : 2 to 3

Tomato                                                                : 1 medium size, cut into quarter

Mustard seeds                                                     : 1/2 Tsp

Oil                                                                      : 2 Tsp

Coconut                                                              : 2 Tsp
Salt                                                                     : 2 Tsp
Coriander leaves to garnish.

Method :

Keep a kadai on a stove with 1/2 Tsp of oil over medium flame.

When oil becomes hot saute small onion till its raw smell goes off.
Transfer into a bowl.
Now add 1/2 Tsp of oil in the same kadai and saute tomato pieces.
Transfer into the same bowl with onion.
Cool down to room temperature.
Take coconut scraping, sauteed onion & tomato, and Araithuvitta Kuzhambu powder in a mixer jar.

Grind into a smooth paste. Keep aside.

Heat 1 Tsp of oil in the same kadai.
Slutter mustard seeds.

After mustard splutters add asafoetida, curry leaves, then diced onoin & split green chilly.

Saute for a minute, then add vegetables & saute for few seconds.

Now add all powders one by one & saute for few seconds.

Then add cooked dhal & add enough water & then cover the kadai.

When the vegetables become soft add the prepared coconut paste.
Stir well. Simmer for two minutes.
At this stage add tamarind water and salt.

Let it simmer for few more minutes on slow flame or until the raw smell of tamarind goes off.

Now turn off the stove & transfer the hot idly sambar into a serving bowl
Garnish with coriander & curry leaves. 

Take hot idlies in a plate.
Pour two ladle full of araithuvitta idly sambar over the idlies.
Add a dash of gingelly oil [ till / sesame oil ].
Enjoy!!!.... What!!... sambar and idli got over??!!...

Other Recipes you might like to try

Drumstick Brinjal Sambar

Onion Sambar

Potato Sambar

Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

Ideas for Breakfast/Dinner

Tiffin Recipes