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24t3 06 2024 12 42 00 pm mangalore cucumber sambar southekayi sambar recipe mangalore cucumber sambar southekayi sambar in kannada was in my try list for years i have tasted this kind of sambar in temples and marriage functions when i was looking for the recipe i came across this one in udupi recipes youtube channel i tried it for the first time it came out so well colourful and tasty with a nice aroma its taste was so close to the karnataka temple style sambar and more like brahmin s arachuvitta sambar recipe i am glad to share this post in my blog friends do try this karnataka temple style sambar with mangalore cucumber and enjoy with plain rice adding ghee tastes great mangalore cucumber sambar southekayi sambar mangalore cucumber sambar southekayi sambar recipe cuisine karnataka category side dish serves 4 prep time 10 minutes cook time 20 minutes total time 30 minutes chitra ganapathy ingredients to pressure cook mangalore cucumber southekayi 1 2 tamarind big gooseberry size jaggery 1 tbsp turmeric powder 1 4 tsp toor dal 1 3 cup salt water as needed to temper cooking oil or ghee 2 tsp mustard seeds 1 2 tsp urad dal 1 2 tsp red chilli 1 curry leaves few to roast and grind cooking oil 1 tsp fenugreek seeds 1 4 tsp urad dal 2 tsp coriander seeds 1 tbsp cumin seeds 1 tsp byadagi red chilli 2 to 3 add more for spicy taste curry leaves few grated coconut 1 3 cup how to make mangalore cucumber sambar wash and chop the cucumber into big pieces soak tamarind in water and take the extract set aside pressure cook toor dal adding turmeric powder few drops of cooking oil and water set aside keep a box inside the cooker and place the cucumber pieces pressure cook in low flame for one whistle open the cooker and remove the bowl mash the dal add the cooked cucumber pieces to the cooker in a kadai heat a tsp of oil roast all the ingredients given under to roast and grind till nice aroma emits grind everything to a smooth paste adding coconut add the paste to the cooked toor dal add tamarind extract jaggery salt and required water boil well for few minutes till its aromatic lastly switch off the flame temper the ingredients and add to it garnish with coriander leaves enjoy with plain rice method step by step pictures wash and chop the cucumber pieces with skin keep it in a bowl soak tamarind in required water and take the extract set aside in a pressure cooker take the dal add required water turmeric powder and little oil place a bowl inside the cooker and keep the chopped cucumber pieces no need to add water close the cooker pressure cook for one whistle in low flame open the cooker after the steam is released heat oil in a small kadai roast all the ingredients given under to roast and grind till golden and aromatic grind everything to a smooth paste adding grated coconut in a bowl take the tamarind extract ground masala paste cooked toor dal turmeric powder salt jaggery and cooked cucumber pieces mix well and check the consistency add more water if needed boil the sambar for few minutes till raw smell of tamarind goes away switch off the flame and garnish with coriander leaves temper in ghee and add to the gravy mix well and serve with plain rice enjoy note you can use chow chow chayote or mixed vegetables instead of cucumber make sure the cucumber pieces are not over cooked no need to add water in the bowl that you place inside the cooker you can also add little sambar powder for variations try this temple style mangalore cucumber sambar and enjoy continue reading posted by chitra no comments email this blogthis share to twitter share to facebook share to pinterest labels karnataka recipes lunch recipes other state recipes sambhar varieties for lunch south indian lunch recipes february 2 2024 february 2 2024t2 02 2024 05 23 00 pm broccoli gravy for rice chapathi dosa indian style broccoli kuzhambu recipe after a long time i tried a broccoli recipe in my kitchen as i have already tried broccoli curry stir fry recipe i wanted to make an indian style broccoli gravy for rice though its my first attempt it came out so flavourful we all loved it it tastes great when mixed with plain rice adding ghee its a kurma style kuzhambu recipe you can have this broccoli kuzhambu with rice roti idli dosa as well friends do try this easy and yummy broccoli gravy broccoli kuzhambu for rice and enjoy with a papad on side i enjoyed it with mullangai poriyal and achappam broccoli gravy for rice broccoli kuzhambu recipe broccoli gravy for rice broccoli kuzhambu recipe for rice chapathi idli dosa cuisine indian category side dish serves 3 prep time 10 minutes cook time 20 minutes total time 30 minutes chitra ganapathy ingredients broccoli 1 medium size cooking oil 1 tbsp bay leaf 1 cardamom 1 big onion 1 turmeric powder 1 4 tsp garam masala powder 1 2 tsp salt as needed to grind ripe tomato 3 red chilli 2 to 3 pepper 1 2 tsp cumin seeds 1 2 tsp coriander seeds 1 tsp ginger 1 2 inch piece garlic cloves 5 cashew nuts 5 water to grind how to make broccoli gravy wash the broccoli drain the water and set aside in a mixie jar grind all the ingredients given under to grind to a smooth paste set aside heat oil in a cooker add bayleaf cardamom add chopped onion and saute till transparent add turmeric powder salt and mix well add tomato paste and saute for a minute add parboiled broccoli required water and garam masala powder pressure cook in low flame for one whistle and open the cooker after the steam is released boil if the gravy is too watery garnish with coriander leaves and serve hot with rice adding a few drops of ghee tastes yum method step by step pictures wash the broccoli florets drain the excess water and set aside in a mixie jar grind all the ingredients given under to grind to a smooth paste keep it aside heat oil in a pressure cooker add bay leaf cardamom add chopped onion saute till transparent add turmeric powder salt and mix well add the ground tomato paste and saute well add parboiled broccoli required water and garam masala powder mix well pressure cook everything in low flame for one whistle and open the cooker after the steam is released check the consistency boil for few minutes if the gravy is too watery garnish with coriander leaves serve hot with rice adding some ghee enjoy note adjust the quantity of spice powders as per your taste for variations you can saute all the ingredients given under to grind in oil before grinding it gives a different flavor and taste to the kuzhambu you can use cauliflower potato or brinjal in place of broccoli try this easy yummy broccoli gravy for rice and enjoy continue reading posted by chitra no comments email this blogthis share to twitter share to facebook share to pinterest labels kuzhambu varieties side dish for rice january 19 2024 january 19 2024t1 19 2024 01 36 00 pm karupatti paniyaram palm jaggery sweet paniyaram i made this easy healthy and a traditional sweet paniyaram recipe karupatti paniyaram palm jaggery sweet paniyaram on new year day usually i make sweet paniyaram and kara paniyaram recipe in two ways one with leftover idli dosa batter and the other one is my mil s recipe that is prepared with a special batter ground using rice and dals to make this sweet paniyaram recipe i prepared a separate batter with idli rice raw rice and urad dal you can also use our regular idli dosa batter instead lets see how to make sweet paniyaram with palm jaggery karupatti paniyaram recipe with step by step pictures and video sweet paniyaram recipe karupatti paniyaram recipe sweet paniyaram recipe karupatti paniyaram recipe cuisine south indian category sweets serves 15 prep time 10 minutes cook time 20 minutes total time 30 minutes chitra ganapathy ingredients for paniyaram batter idli rice 1 5 cups raw rice 1 2 cup urad dal 1 3 cup methi seeds 1 4 tsp salt and water as needed for sweet paniyaram paniyaram batter 2 cups powdered palm jaggery karupatti 1 2 cup cardamom 2 grated coconut 1 4 cup ghee to make paniyaram how to make karupatti paniyaram palm jaggery paniyaram wash and soak rice urad dal methi seeds for 2 hours grind smooth adding required water and salt ferment the batter overnight the next morning take 2 cups of batter in a vessel add the melted filtered palm jaggery water grated coconut cardamom powder mix well heat a paniyaram pan adding tsp of ghee in each hole pour the batter cover and cook in low flame flip and cook the other side too remove and serve hot enjoy method step by step pictures wash and soak the idli rice raw rice urad dal and methi seeds together in a bowl for 2 hours grind to a smooth paste adding required water and salt batter should be thick not watery collect in a vessel close the bowl with a lid and ferment it overnight the next morning batter would have raised well mix well and take 2 cups of batter in a separate vessel take powdered palm jaggery karupatti in a bowl add little water and melt it to make a syrup filter the impurities and add to the batter add grated coconut cardamom powder and mix well make sure batter is not watery heat a paniyaram pan pour a tsp of ghee in each hole pour the batter and cover cook till done open the lid and flip the other side cook well and remove in a plate serve hot enjoy note you can use the remaining paniyaram batter to make spicy paniyaram by adding finely chopped onion green chilli ginger curry leaves coriander leave and temper with mustard seeds uard dal and hing to the batter please check the final picture with both and sweet and spicy paniyaram note adjust the sweetness as per your taste do not skip coconut and cardamom powder use ghee for making this paniyaram it makes the paniyaram rich and flavourful try this easy and healthy sweet karupatti paniyaram you will love it continue reading posted by chitra no comments email this blogthis share to twitter share to facebook share to pinterest labels easy sweets recipes festival recipes indian festival recipes december 15 2023 december 15 2023t12 15 2023 10 37 00 am palak keerai masiyal pasalai keerai masiyal without dal spinach masiyal recent days i have been trying out varieties of keerai masiyal and keerai kadayal recipes for our lunch mostly i try to make a simple keerai masiyal or kadayal recipe without dal and coconut i feel addition of dal or coconut gives more yield and tastes more like kootu but i wanted to consume more keerai so i make it plain with simple tempering recently i came across this kongu style keerai masiyal without dal and coconut in chef deena s youtube channel actually they showed it with panna keerai but i made it with pasalai keerai i e palak it came out so well and tasty friends do try this simple and easy coimbatore kongu style keerai masiyal recipe you will love it like me palak keerai masiyal recipe palak keerai masiyal recipe pasalai keerai kadayal recipe cuisine tamil nadu category side dish serves 3 prep time 10 minutes cook time 10 minutes total time 20 minutes chitra ganapathy ingredients 1 cup 250ml palak pasalai keerai spinach 2 cups green chilli 1 turmeric powder 1 4 tsp sugar a pinch salt as needed to temper ghee 2 tsp mustard seeds 1 2 tsp urad dal 1 2 tsp cumin seeds 1 2 tsp red chilli 1 hing a pinch big onion or small onion 1 or 10 garlic cloves 5 finely chopped how to make pasalai keerai masiyal wash and chop palak leaves roughly cook it with green chilli turmeric powder sugar and salt cool down and grind to a smooth paste temper mustard seeds urad dal red chilli hing and cumin seeds in ghee saute onion garlic cloves till transparent add to palak and mix well serve with rice adding ghee method step by step pictures wash and chop the palak leaves roughly cook it with green chilli turmeric powder a pinch of sugar and salt adding required water in a kadai cool down the mixture and grind to a smooth paste instead of grinding the keerai you can mash it with a masher too heat ghee in a small kadai splutter mustard seeds urad dal cumin seeds red chilli and hing saute onion garlic cloves till transparent add to the ground palak mix well and serve with plain rice adding ghee enjoy note adding a pinch of sugar and turmeric powder while cooking palak helps to retain its bright green color adjust the quantity of green chilli as per your taste try this easy yummy pasalai keerai masiyal for rice and enjoy adding ghee continue reading posted by chitra no comments email this blogthis share to twitter share to facebook share to pinterest labels health food other state recipes side dish for rice november 22 2023 november 22 2023t11 22 2023 09 17 00 pm snake gourd kootu without coconut pudalangai kadayal without dal pudalangai kootu here is a super easy and one pot snake gourd kootu without dal and coconut you can call it as pudalangai kadayal too its a very simple recipe that can be prepared directly in a pressure cooker working women and bachelors can make this side dish for rice quickly under 15 minutes not just a side dish we can mix it with plain rice adding few drops of ghee it tastes great just add in chopped snake gourd tomato onion ginger garlic sambar powder salt and pressure cook it for one whistle mash it well and temper in ghee voila snake gourd kootu is done you can mix this kootu with plain rice adding ghee or serve as a side dish for vatha kuzhambu and curd rice friends do try this one pot snake gourd kootu pudalangai kadayal in a pressure cooker easily and enjoy with rice you will love it for sure snake gourd kootu without dal coconut pudalangai kadayal without dal snake gourd kootu without dal coconut pudalangai kadayal without dal for rice cuisine tamil nadu category side dish serves 3 prep time 10 minutes cook time 20 minutes total time 30 minutes chitra ganapathy ingredients to pressure cook snake gourd 1 medium sized ripe tomato 2 finely chopped big onion 1 finely chopped ginger 1 inch piece finely chopped garlic 10 cloves finely chopped curry leaves few turmeric powder 1 4 tsp sambar powder 1 tsp coriander powder 1 2 tsp salt water as needed to temper ghee 2 tsp mustard seeds 1 2 tsp urad dal 1 tsp cumin seeds 1 4 tsp hing 1 2 tsp curry leaves few red chilli 1 coriander leaves to garnish how to make pudalangai kootu without coconut and dal wash and peel the skin of snake gourd chop finely and set aside wash and chop onion tomato garlic ginger and set aside in a pressure cooker base take the chopped snake gourd onion tomato ginger garlic sambar powder coriander powder salt and water pressure cook in high flame for 2 whistles and switch off the flame open the cooker after the steam is released naturally drain the excess water and reserve it mash the cooked snake gourd mixture to a coarse paste no need to grind add the drained water mix and boil if watery temper mustard seeds cumin hing curry leaves and red chilli add to the kootu garnish with coriander leaves serve hot with plain rice adding ghee method step by step pictures wash and peel the skin of snake gourd chop finely and set aside wash and chop onion tomato garlic ginger and ...
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