Kothimeera Pacchadi | Coriander Chutney for Idli,Dosa

Kothimeera pacchadi recipe with step by step photos.Idli and Dosa appears quite frequently for breakfast in any south Indian home. It is always challenging to think of a different side dish for Idli and Dosa apart from the usual fare like Coconut Chutney and sambar. Though I make various chutnies like Tomato Chutney, Tomato-Onion Chutney, Carrot Chutney, Capsicum Chutney, Peanut Chutney, Fried gram chutney but the moment I hear about any new chutney recipe I would like to try it immediately as we south Indians are never tired of the various chutney varieties.

During my last visit to my mil's place I had noticed a couple of vaious chutney variety jars sitting in the fridge and everyday she used to serve with different combinations of chutnies and powders with Idli and Dosa.These chutnies do not have large shelf life like couple of months but they are good to store for a couple of weeks or until a month. Niluva tomato pacchadi and this Kothimeera pacchadi were few among those pacchadi varieties which she keeps preparing often.Though I do not prepare Idli and dosa on daily basis but we love to indulge them over weekends atleast twice or thrice a month.Hence I never needed to make storable chutnies at my place but when my inlaws visited us last month Idli and Dosa featured quite often for our breakfast.Hence I had prepared few chutney varieties like niluva tomato pacchadi, mamidi allam pacchadi, allam pacchadi and this kothimeera pacchadi and these chutnies stayed quite well for a month. Though we prepare the regular chutnies, it is always nice to have an array of chutnies and powders to be served along with Idli and Dosa,it definitely jazz up your breakfast a bit.

Check out other chutney and powder varieties for Idli and Dosa:

• Coconut Chutney, Mint-Coriander flavored Coconut Chutney
• Onion Chutney
• Magaya Perugu Pacchadi 
• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Peanut Chutney
• Tomato Chutney, Tomato-Onion Chutney
• Carrot Chutney, Capsicum Chutney
• Fried gram chutney
• Idly Podi/Milagai Podi 
• Idly Podi with Whole Black lentils/Nalla minumula Idli podi
• Idly Karapodi..Andhra Style
• Nalla Karapodi | Andhra Nalla Karam- for Idli/Dosa

Here is how to prepare Kothimira pacchadi recipe with step by step photos.

Kothimeera Pacchadi | Coriander Chutney Recipe for Idli,Dosa:

Serves 3-4 | Author: Prathibha

Prep time: 5 mins | Cooking time: 20 mins | Total time: 25 mins

Cuisine: Andhra | Category: Accompaniments,Side dish for Idli/Dosa

Ingredients:

1 big bunch Coriander leaves(roughly 3-4 cups)

8-10 Green chilies

1 big lemon sized Tamarind

1/2 tsp Turmeric powder

1 tsp Cumin seeds

Salt,to taste

1 tbsp Oil

to temper:

1/2 tsp Mustard seeds

2 tsp Oil

Method:

• Wash and drain the water from the coriander leaves and green chilies and chop them roughly.
• Heat oil in a kadai and crackle cumin seeds and then add green chilies and fry until they wilt a bit.

• Add chopped coriander leaves,turmeric powder,tamarind and salt and fry until they become wilted and become a lump,this might take 12-15 mins.Cool it.

• Grind the coriander leaves mixture to a coarse paste in the mixer.If needed add a couple of tablespoons of water while grinding it.

• Heat oil in the same pan and crackle mustard seeds and then add ground paste and fry for another 3-4 mins until there is no moisture left in the chutney.Let it cool.
• Store it in an airtight glass container in the refrigerator.It stays nicely up to 3-4 weeks.

Take out required portion as required into the cup and add little water and dilute it and serve it as a side dish with Idli/Dosa/Uthappam.

Notes:

1. If you want to prepare the coriander chutney for rice, you can add a tbsp of urad dal and chana dal each before frying the green chilies and coriander leaves and proceed the same way.This chutney cannot be stored more than 2-3 days.
2. This chutney is extremely spicy and tastes best when served with other mild chutnies like coconut chutney, tamarind chutney.
3. You can reduce the number of green chilies in the recipe if you cannot bear much spice in the recipe.
4. If you want you can add bit of jaggery or sugar in the recipe to cut down the spice.

Technorati Tags: kotihimeera pacchadi, kothimira pacchadi, coriander chutney for Idli and dosa, side dish for Idli and dosa, coriander chutney, south indian chutney recipes

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Onion Tomato Gotsu with Moong dal | Tomato(Thakkali) Goshtu Recipe

Idli and Dosa is an everyday fare in most of the south Indian households.Though the most common side dishes that are often prepared for Idli and Dosa are Sambar and various chutney varieties like Coconut Chutney, Tomato Chutney, Peanut Chutney etc but I often get confused to think of a side dish to pair with them other than the usual chutney-sambar options.

I had tasted this Thakkali Gotsu for the first time at my aunt's place a few years ago,she had prepared this Tomato Gostu and poured it on the mini idlis and sprinkled a generous drizzle of ghee.She had served it as a starter as small individual portions,which I think was a good idea as this can be done in a jiffy and makes a great appetizer. Though the taste was very familiar to me as it is a simple moong dal but done in a slight different manner where the tomatoes play a major role in lending the flavor but I did not know the name of it then.I got to know the name only through the blogging world that it is called Tomato Koshtu or Thakkali Goshtu or Onion Tomato Gotsu. I quite liked the taste of the Gotsu and it should be made bit watery which helps those spongy Idlis to soak up the gravy nicely,I like it best with Idlis but one can serve it with even dosas.It is quicker to prepare when compared to the usual sambar and you can easily prepare it for larger crowd.

Check out other side dishes for Idli and Dosa:

• Bombai Chutney
• Capsicum Chutney, Carrot Chutney
• Fried Gram Chutney, Red Coconut Chutney
• Coconut Chutney ,Green Coconut Chutney
• Mango Ginger Chutney
• Onion Chutney,Peanut Chutney
• Tomato Chutney, Tomato-Onion Chutney
• Tomato Kothimeera Pacchadi
• Sambar with freshly ground masala

Onion Tomato Gotsu with Moong Dal | Tomato Koshtu Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: Tamilnadu | Category: Accompaniments/Side dish for Idli,Dosa

Ingredients:

2 large or 3 medium Tomatoes, chopped

1 medium Onion, finely chopped

1/3 cup Yellow Moong dal

2-3 Green chilies, slit

5-6 Curry leaves

1 tbsp chopped Coriander leaves, to garnish

3/4 tsp Red chili powder

1/2 tsp Turmeric powder

1/2 tsp Mustard seeds

Salt, to taste

1-2 tbsp Oil

Method:

• Wash and pressure cook yellow moong dal for 3-4 whistles and mash it nicely.Cut the onions, tomatoes and green chilies and keep it ready.

• In a kadai/pan heat oil and crackle mustard seeds.Add curry leaves and green chilies and fry until the chilies wilt.

• Now add finely chopped onions and fry nicely until they turn translucent.Add chopped tomatoes and cook until they become mushy.

• Add red chili powder, turmeric powder and salt and fry nicely for another 2-3 mins.
• Now add cooked and mashed moong dal and add enough water to get your required consistency and let it come to a boil and cook for another 3-4 mins.

• Garnish with coriander leaves.

Serve it hot with Idli/Dosa.

Notes:

1. Use the regular naati tomatoes for best taste, not the hybrid ones.
2. The consistency of this gotsu should be thin and hence add adequate water to it and get to the desired consistency.
3. You can add a bit of sambar powder in the recipe,if you want. I like it simple like the way I mentioned.

Technorati Tags: onion tomato gotsu, tomato goshtu recipe, thakkali gosthu, tomato koshtu with dal, onion tomato koshtu with moong dal, side dish for idli and dosa, tamilnadu recipes, south indian recipes

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Fried Gram Chutney | Roasted Chana dal Chutney | Putnala Pappu Pacchadi

Idli and Dosa are a part of menu in most of the south Indian house holds and it is always confusing to decide on the side dish that goes with the breakfast varieties. While the most popular chutneys are Hotel style Coconut chutney and Tomato Chutney, there are various other chutney varieties too which are prepared on the regular basis at my place. Today I am posting a very simple chutney variety - Fried gram chutney which is prepared in a similar way like coconut chutney but without or very little coconut being used in the recipe. You can also say this as a no coconut chutney as the coconut is optional in the recipe.My MIL prepares this chutney often just to avoid consuming more coconut as idli-dosa fare is almost an everyday affair at their place. So, this recipe is for those who wants a change from the regular coconut chutney or to avoid coconut in their chutney. 

Check out other chutney varieties in my blog - 

• Green capsicum chutney , Peanut Chutney
• Mamidi allam(Maa Inji) chutney
• Raw Onion Chutney ,Onion Chutney
• Hotel style Coconut chutney, Red Coconut Chutney, Green coconut chutney,
• Tomato Chutney ,Tomato-Onion Chutney

Fried(Roasted) Gram Chutney | Pottukadalai Chutney Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 3 mins | Cooking time: 2 mins | Total time: 5 mins

Cuisine: South Indian | Category: Accompaniments- Chutney variety for Idli/Dosa

Ingredients:

1/2 cup Fried(Roasted) Gram/ Putnalapappu

1.5 tbsp fresh/frozen grated Coconut,optional

2 Green chilies

1-2 Garlic pods

a small marble sized Tamarind

Salt to taste

to temper:

1.5 tsp Ghee/Oil

1/2 tsp Mustard seeds

1/2 tsp Urad dal

5-6 Curry leaves

a pinch of Asafoetida

Method: 

• Grind fried gram, coconut(if using), green chilies, garlic, tamarind and salt to a smooth paste by adding water little by little until you get the required consistency.Remove it to a serving bowl.

• In a small tadka pan heat ghee(oil) and crackle mustard seeds and add urad dal and curry leaves and asafoetida and fry until the urad dal turns little red in color. 

• Add the tempering to the prepared chutney and mix it nicely and cover it immediately to retain the flavors of the tempering.

Serve it with Idli/ Dosa/ Uthappam.

Notes:

1. The addition of coconut is entirely optional but I recommend to use it.
2. Garlic adds a nice flavor to the chutney, so do not skip it.
3. You can make the chutney even with red chilies, in that case fry red chilies in little bit of oil and grind with the other ingredients.

Technorati Tags: fried gram chutney, roasted gram chutney, roasted chana dal chutney, putnala pappu pachhadi, pottukadalai chutney, easy chutney recipes, no coconut chutney varieties, chutney for idli and dosa, side dish for idli and dosa

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Carrot Chutney Recipe | Easy Chutney Recipes for Idli Dosa

I have realized that its been a long time that I have posted any Chutney recipe in my blog. Various chutney varieties can be prepared as a side dish for Idli/ dosa. While most of the times we end up making Coconut Chutney or Tomato chutney as they are the most popular accompaniments with Idli and Dosa.One can be bit creative to prepare various varieties of chutnies which include different vegetables.

In Andhra ,you name any vegetable you can find a chutney recipe with it. I would say that it is the land of Pacchadis but most of them are prepared as an accompaniment for Rice.It is mainly the consistency of chutney which differs for breakfast and rice - the chutney for breakfast is smooth and liquidy compared to the pacchadi for rice which is coarse and thick.There are few varieties which can be prepared as common for breakfast as well as the Rice.Today's recipe - Carrot Pacchadi is one example.One can prepare it coarse to serve it with rice and prepare it smooth to serve with Idli and dosa varieties.

There are various versions of carrot chutney you find on internet - few with onion,onion-tomato,coconut or just carrot based version.  The addition of coconut not only adds a texture but also elevates the taste of the chutney, it balances the sweetness of carrot and garlic adds a nice flavor.Try this chutney recipe , I am sure you will this chutney and a good alternative for the usual chutney.

Check out other Chutney recipes for Idli,Dosa in my blog:

• Capsicum(Green) Chutney, Peanut Chutney
• Coconut Chutney (with Ginger)
• Hotel Style Coconut Chutney , Red Coconut Chutney
• Mint-Coriander flavored Coconut Chutney
• Mango Ginger ( Mamidi Allam) Chutney
• Onion Chutney- ver 1, Onion Chutney (with dry coconut)
• Raw Onion Chutney(Pacchi Ulli Karam)
• Tomato Chutney, Tomato-Onion Chutney
• Tomato Kothimeera Pacchadi

Carrot Chutney Recipe:

Serves 3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South India | Category: Accompaniments/Chutney

Ingredients:

1 large Carrot, grated(measure 1 cup)

1/3 cup grated fresh Coconut

3 Red chilies.guntur spicy variety

2 small Garlic pods

1.5 tbsp Chana dal

1 tsp Tamarind pulp

Salt to taste

1 tsp Oil

to temper:

5-6 Curry leaves

1/4 tsp Asafoetida

1 tsp Urad dal

1/2 tsp Mustard seeds

1 tsp Ghee/Oil

Method:

• Heat oil and fry chana dal and red chilies until they turn golden brown and then add garlic pods and fry and remove them with a slotted spoon and let them cool.

• Add grated carrot in the remaining oil and fry until the raw smell goes away, say for 5 mins.If you are using dry tamarind add it to the hot carrot mixture itself,it will soften.Let the carrot mixture cool down completely.

• Grind the roasted chana dal, red chillies and garlic to a powder and then add grated carrot mixture(with tamarind), grated fresh coconut, salt and grind to a smooth chutney using required amount of water.

• In a small tempering pan heat ghee(or oil) and crackle mustard seeds and then add urad dal and fry until it turns red and add curry leaves and asafoetida and then add the hot tempering to the chutney and mix well and cover it.

Serve it with hot Idli/Dosa/Paniyaram/Uthappam. You can even serve it with chapathi or use as a spread on toast.

Notes:

1. You can use urad dal instead of chana dal.But I prefer to use chana dal for breakfast chutney varieties.
2. If you want to skip coconut you can add onion by frying it in oil along with carrot.But it tastes best with coconut.
3. Garlic adds a nice flavor to the chutney,do not skip it.
4. Adjust the spiciness of chutney according to your spice levels.
5. If you grind this chutney bit course using less water it can be served with Rice.For this.you can add a bit of cumin seeds while roasting chana dal before grinding.

Technorati Tags: carrot chutney, how to make carrot chutney, easy chutney recipes, easy chutney recipes for idli dosa, variety chutney recipes, south indian chutney recipes

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Mixed Vegetable Sagu | Vegetable Saagu Recipe

Mixed Vegetable Sagu or Saagu, as we call is a famous combination for breakfast varieties like Set dosa and Poori and is served in most of the darshinis and hotels in Karnataka.My favorite combination is with Set dosa and infact Set dosa-Sagu is my most favorite breakfast and would not miss to order it in my favorite darshinis when I visit Bengaluru. This not only tastes delicious but it is also a good way to add vegetables during the breakfast time. Saagu tastes much different from the Mixed Vegetable Kurma though we find the ingredients are much similar.

Check out other famous Karnataka Breakfast recipes here:

• Rava Idli and Potato Sagu
• Davanagere Benne Dosa
• Mangalore Buns | Deep fried Banana Buns
• Akki Rotti..Karnataka Style
• Gojju Avalakki/Pulusu Atukulu
• Kharabath..Bramhins Coffee Bar Style
• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Vegetable Bread Toast-Iyengar Bakery Style
• Bisi Bele Bath -Truly Karnataka Style
• Vangibath/Eggplant Rice-Karnataka Style

Mixed Vegetable Saagu Recipe:

Serves 2-3

Prep time:15 mins | Cooking time:30 mins | Total time: 44 mins

Cuisine: South Indian | Category: Side dish for Dosa/Poori/Chapathi

Ingredients:

2 cups of finely diced Mixed Vegetables(Carrot,Potato,Beans,Green Peas,Cauliflower)

1 Onion,roughly chopped

1/2 tsp Mustard seeds

2 tbsp Oil/Ghee

Salt to taste

To grind:

1" Cinnamon stick

4-5 Cloves

1-2 Marathi Moggu

1/2 cup fresh grated Coconut

1 tbsp Khus khus

1 tbsp Fried gram

5-6 Green chillies

a handful of chopped Coriander leaves,optional

1 tsp Oil

Method: 

• Heat a tsp of oil in a kadai/pan and add green chillies and fry them, but be careful as the whole green chillies might burst.You can make a small slit if you want to avoid bursting.Add cinnamon,marathi moggu and cloves to it and fry for sometime.
• Grind the fried ingredients with grated fresh coconut,khus khus, fried gram, coriander leaves and make it into a smooth puree.
• In a cooker,heat oil crackle mustard seeds and fry chopped onions until pink.Now add vegetables and fry until they are slightly crisp.
• Add the ground masala and fry until the mixture leaves the oil and then add enough salt and 1 - 1.5 cups of water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.

Serve hot with Poori or chapathy or Set dosa or Atukula dosa.

Notes:

1. You can even add vegetables like cabbage, knol-khol to saagu. My aunt suggests to add even add beetroot but I usually don't add it as it changes the color of saagu, but you can add while preparing the red color sagu.
2. The addition of  Khus-khus is optional but it adds a nice richness to the gravy.You can even add cashewnuts if you want.
3. This sagu would be slightly greenish because of the usage of green chillies and coriander in the recipe.If you want it to be red in color, skip green chillies and coriander in the recipe and add red chillies and tomato while grinding the paste.Also, replace lemon juice with tamarind pulp at the end.

Technorati Tags: mixed vegetable sagu recipe, saagu recipe ,sagu recipe, vegetable saagu recipe, karnataka recipes ,poori saagu, dosa saagu, sidedish for dosa, side dish for poori, mixed vegetables recipes

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Udupi Sambar | Mixed Vegetable Sambar | Karnataka style Sambar Recipe

Udupi is known for the origin of the famous 'Masala Dosa' and also for various tiffin varieties.Udupi sambar is very aromatic because of the usage of freshly ground spices and also the addition of coconut,jaggery and red chillies makes it mildly sweet,sour and spicy in taste.It can be served with most of the breakfast varieties like idli,dosa,vada and even plain steamed rice,it tastes nice. You can prepare this sambar with just one vegetable or various combination of vegetables with or without onions.The addition of onions is optional but I love the addition of onions to sambar and in fact the addition of shallots adds to a better taste.

Check out other sambar recipes in my blog:

• Brinjal Sambar
• Drumstick Sambar | Mulakkada Sambar
• Gummadikaya(Red Pumpkin) Sambar
• Mullangi(Radish) Sambar-with freshly made masala

Udupi Sambar Recipe -Mixed Vegetable Sambar - Karnataka style:

Serves 2-3 | Author: Prathibha

Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:

1/2 cup Toor dal

2 cups diced Mixed Vegetables(Carrot,Potatoes,Beans,Drumstick,Brinjal)

1 Onion, diced or 12-15 Shallots,optional

1 large Tomato, chopped

a small gooseberry size Tamarind
1/4 tsp Turmeric powder

1-2 tsp grated Jaggery,optional

2 tsp Oil

Salt to taste

to roast and grind:
2 tsp Coriander seeds
2 tsp Urad dal
1 tsp Chana dal
1/4 tsp Peppercorns
1/2 tsp Cumin seeds
7-8 Fenugreek seeds
2 Red chillies,spicy variety
2 Byadige Red chillies
1/3 cup grated coconut

to temper:

2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1-2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Chop the vegetables  into 1" cubes and keep them ready.
• Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder to it. In a separate container add chopped vegetables and tomato and pressure cook dal and vegetables separately for 3 whistles, Once the pressure drops slightly mash the dal with a wooden ladle.
• Soak tamarind in water for some time and extract pulp from it and keep it ready.
• Dry roast coriander seeds, cumin seeds, urad dal, chana dal,fenugreek seeds red chillies and pepper corns and grind them to powder first and then add freshly grated coconut and grind to a fine paste by adding some water.You can even saute the fresh grated coconut at the end for half a minute along with the spices,this way the sambar does not spoil quickly even in summers.
• Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add boiled vegetable pieces and cooked dal to it.
• Add ground mixture , tamarind pulp, salt, jaggery and mix nicely and boil it until the raw smell of the ground paste is gone.Also add enough water to get the required consistency while boiling.
• Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. 
• Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.

Serve it hot with steamed Rice and fryums and a vegetable stir fry. You can even serve it with  breakfast varieties like idli, dosa, vada

Notes:

1. You can use any other vegetable like  cluster beans,  pumpkin, chow-chow,,raw papaya,broad beans(chikkudu) etc or a combination of mixed vegetables.
2. You can follow the same process for ladies finger sambar, in that you need to fry the ladies finger pieces in oil first and then add to the sambar while boiling.You should not pressure cook the ladies finger pieces.
3. You can even prepare sambar with greens like amaranth, fenugreek(methi), palak or mixed greens following the same process.It tastes nice with Ragi Mudde.
4. If you want a no onion-no garlic version skip onion in the recipe.
5. Instead of boiling the tomato, you can even grind the tomato with the other ingredients, that gives a nice color to sambar.
6. For a quicker version you can even grind tomato,grated coconut with Karnataka style sambar powder to a fine paste and follow the same recipe.

Technorati Tags: karnataka style sambar recipe, udupi sambar recipe, sambar recipe with coconut, sambar recipe for breakfast varieties, sambar recipe with freshly ground spices, vegetable sambar recipe, south indian samabr recipe, bangalore style sambar recipe

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Bombay Chutney | Besan Chutney Recipe | Side dish for Dosa,Poori

'Bombay Chutney' is basically 'Besan Chutney' which is prepared as a combination for usually Dosa , Poori and Chapathy in South India.I personally like it with soft and fluffy Atukula dosa and chapathy.I wonder how it got the name 'Bombay Chutney' as I never came across something like that here in Mumbai.It is a simple yet delicious and can be made with the basic ingredients available in the pantry and also a perfect recipe to pair with chapathis if you run out of veggies.The addition of boiled potato to the bombay chutney makes a delicious combination with poori.

Check out other gravies that pairs commonly with Dosa, Chapathy and Poori :

• Mixed Vegetable Saagu 
• Pithikipappu | Field Beans Gravy
• Potato Masala

                
Bombay Chutney | Besan Chutney Recipe:

Serves 2-3

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Andhra - Indian | Category: Side dish

Ingredients:

2 tbsp Besan(chickpea flour)

1 large Onion, sliced thin

2 medium Tomatoes,chopped

2 tsp Ginger-Garlic paste

4-5 Green chillies,slit and cut

8-10 Curry leaves

2 tbsp Coriander leaves,chopped

1/2 tsp Turmeric powder

1/2 tsp Red chilli powder

1/2 tsp Garam masala (optional)

1 tsp Lemon juice or 2 tbsp Curd,optional

1/2 tsp Mustard seeds

1 tsp Urad dal

1 tbsp Chana dal

Salt to taste

1 1/2 tbsp Oil

Method:

• Mix the besan with 1/4 cup of water properly to form a nice paste without any lumps.
• Heat oil in a kadai and crackle mustard seeds. Add urad dal and chana dal and fry until the dals turn slight red in color.
• Add cut green chillies and sliced onions,curry leaves,ginger-garlic paste and fry till the onions turn translucent.
• Add chopped tomatoes and fry until they turn pulpy.Add turmeric powder,red chilli powder,garam masala and 3 cups of water,cover it cook for 6-8 mins until you see bubbles.
• Remove the lid,add salt and add the mixed besan mixture slowly by stirring the entire mixture continuously as we do for upma and cover it and cook for 2-3 mins until thick.
• Add lemon juice or curd,coriander leaves and mix well.

Serve hot with Dosa or chapathy or Poori.It tastes nice with Atukula Dosa too.

Notes:

1. The addition of tomato is optional, you can skip it.
2. You can even add one boiled potato by slightly mashing it to chunks or cut into pieces,this tastes better with poori.
3. The addition of lemon juice or curd makes it tangy, you can skip it if you do not want it that way.
4. You can always skip garam masala and ginger- garlic paste for simple bombay chutney.

Technorati Tags: bombay chutney, bombai chutney, besan chutney for dosa poori side dishes for dosa, easy chutney recipe for dosa, side dish for poori

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Brinjal Sambar Recipe | Vankaya(Kathirikai) Sambar | South Indian Sambar Recipe

Sambar is the most popular south Indian accompaniment which pairs nicely with rice as well as the breakfast  idli/dosa varieties. The preparation process of Sambar slightly differ  for breakfast varieties and rice because of the combination of vegetables and also the sambar masala used in the recipe. A freshly ground Sambar masala is used in breakfast variety sambar where as we use Sambar powder with/without coconut in the sambar recipe which is paired with rice.

Few varieties of vegetables  go well with Tiffin Sambar and few varieties go well with sambar variety for rice. This Brinjal sambar pairs nicely with breakfast varieties or rice. I like to prepare this sambar slightly thick and also with less tamarind in the recipe which makes it taste delicious to pair with idli or dosa.You can adapt the same process of preparation for preparing sambar with other vegetables like drumstick, brinjal, yellow cucumber,potato and radish. I have used Andhra style Sambar powder in this recipe which makes it suitable for both rice and breakfast varieties. The preparation process for Karnataka style sambar is slightly different because of the addition of ground paste with freshly roasted spices and fresh coconut, which I would post some time later.

Check out other Sambar recipes in my blog here - Gummadikaya(Red Pumpkin) Sambar and Mullangi(Radish) Sambar-with freshly made masala.

Brinjal Sambar Recipe:

Serves 3-4

Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:

1/2 cup Toor dal

5-6 small or 2 large Eggplants(Brinjals)

1 large Onion, diced or 7-8 Shallots

1 large Tomato, finely chopped

a small gooseberry size Tamarind

1/2 tsp grated Jaggery,optional

1/2 tsp Turmeric powder

2 tbsp. Andhra style Sambar powder

1 tbsp. chopped Coriander leaves

2 tsp Oil

Salt to taste

to temper:

2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1-2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder and pressure cook for 3 whistles. Once the pressure drops slightly mash the dal with a wooden ladle.
• Cut Brinjal into four quarters or if you are using long variety ones cut them into 2" long pieces and split into four pieces. Immerse them in salted water for 10 mins.
• Soak tamarind in water for some time and extract pulp from it and keep it ready.
• Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add brinjal pieces and fry for 4-5 mins and then add chopped tomatoes and fry until they become pulpy.
• Add 1 cup water roughly and boil it for 2-3 mins. Now add tamarind pulp, salt, sambar powder( mix it in 2 tbsp. water before adding to avoid forming lumps), jaggery and mix nicely and boil it until the raw smell of the sambar powder is gone and the vegetables are cooked nicely.
• Add cooked and slightly mashed dal and add some more water if required. Boil it for 3-4 mins until the sambar thickens. Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. Add coriander leaves at the end.
• Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.

Serve it hot with steamed Rice and fryums and a vegetable stir fry. You can even serve it with  Idli/ Dosa.

Notes:

• One can follow the same recipe and prepare sambar with various vegetables like Drumstick, Radish,  Potatoes, Carrots, Sweet Pumpkin, Yellow Cucumber and Bottle gourd.
• After you fry the vegetable pieces you can add tamarind pulp and pressure cook for 1 whistle if you want to make it quick.
• Always add tempering at the end to retain the flavour of sambar and close it immediately.
• I prefer to add ghee for tempering as it lends a nice flavour to sambar.

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