Category: Side Dishes for Rotis/Dosas/ Naan.

Side Dishes for Rotis/Dosas/ Naan.

Kumbakonam Kadappa ( Gravy made with moong dal and potatoes simmered in a coconut fennel curry)

Shoba9 Comments

I had never heard of the name Kadappa although I have had it several times at home in a version made with beans, carrots, potatoes and peas! At home it simply goes under the name of Kurma. When I saw Shanthi`s version with just potatoes I wanted to try them out immediately. Shanthi`s version had onions, so that was an added incentive.  The one made at home had no onions and no moong dal!  It was a very fragrant pleasant gravy made with ingredients available at hand, and was a complete difference from the gravies made with tomatoes and garam masala…Try it and you will definitely want to do it again!

INGREDIENTS:

1 Medium Onion.

1 large Golden Potato or two medium potatoes.

1 inch stick of Cinnamon.

1/4 Cup Moong Dal.

2 Cloves.

1 Bay Leaf.

Salt to taste.

Dash of turmeric.

Grind to a paste:

1/4 cup of coconut grated.

1 Tsp Fennel/Somph.

1/4 Cup  Cashews.

1 Tbsp Poppy Seeds.

2 – 3 Green Chillies.

1 Inch Ginger.

(Use water as needed to make a smooth paste)

PREPARATION:

  • Pressure cook the potatoes with a little salt in a cooker vessel and the moong dal with as much water as needed to submerge them in another vessel.
  • Preferably cook for one whistle and then lower the flame for about ten minutes.
  • When done, remove from the cooker and mash the moong dal to a mushy paste. Peel the potato skin and mash the potatoes. Set aside.
  • In a kadai, add oil and the seasoning ingredients – Cinnamon, Cloves, Bay Leaf and follow with the diced onions.
  • When it has slightly sauteed, add the mashed potatoes and the moong dal along with the water in which it was cooked.
  • When it starts to boil, immediately add the ground paste.
  • Add salt as needed and allow the mixture to come to cook  out and come together. Add a little water if needed and let it begin to boil.
  • Garnish with chopped cilantro and serve with Hot Idlis, Dosas or Phulkas.
Side Dishes for Rotis/Dosas/ Naan.

Andhra Vankaya Gravy (Brinjals cooked in peanut tamarind gravy)

Shoba29 Comments

This was an amazing dish made by my friend P to a potluck at least three  years back , but she had made it with peppers. I simply loved the gravy and its tastes with the nuttiness of the sesame and the creaminess of the poppy seeds. This is pretty much a very common dish in all andhra households, but then I wanted my own spin to it. I called her last week and I told her that I really really needed to make that dish which she had brought in to the potluck. I wrote it down on the back of a Trader Joes receipt and safely stashed in in to my bills bin! And then the searcing I had to do, to get it back and try the dish when I wanted!!!!  I made this dish with eggplants and they spun out in to a completely different flavour! When made with peppers, its super aromatic and amazingly tasty too! I am guessing it could be made with bhindi too but that would be an experiment for another day! Try this one and you`ll love the tastes that it brings forth!

INGREDIENTS:

2 Long Japanese Eggplants ( Use 10 medium sized Indian Eggplants)

1 Onion chopped fine.

3 Spoons White Sesame Seeds.

3 Spoons Khus Khus.

3/4 Cup Raw Peanuts.( Use skinned roasted peanuts if available)

2 Tsp Dhania Powder.

2 Tsp Coconut Powder.

1 Tsp Red Chilli Powder.

1 Tsp Ginger Garlic Paste.

1/2 Cup Tamarind Water.

Seasoning:

Oil as needed.

1 Tsp Jeera / Cumin Seeds.

PREPARATION:

  • Roast the raw peanuts in a dry kadai, until you get the aroma and allow to cool. Set aside. If you like, you can remove the skin from the skins.
  • In another kadai, add a spoon of oil and jeera, and pop in the sliced eggplants. Allow to cook in the oil and slowly turn it around making sure that the eggplants dont break. Add sufficient salt for the eggplants and allow to cook just enough.

  • Roast the khus-khus and white sesame seperately.
  • Grind the peanuts, khus khus, white sesame to a coarse mix. Set aside.
  • In a kadai, add a spoon of oil and when hot, add mustard, jeera  and onions. Allow to brown. Now add the ginger garlic paste and saute well.
  • Add the coarse powder and mix well. Also follow up with salt, red chilli powder, dhania powder, and coconut powder.
  • Keep the flame on SIM and add 1/4 cup water.
  • Allow to simmer and cook well.
  • Add the sauteed eggpants and then turmeric and salt.
  • Add a little tamarind water and allow to come together.When you see the oil seperating from the gravy, then you know its time to wrap it all up.
  • Switch off the flame and garnish with chopped cilantro.

HINTS:

Substitute this dish with peppers for another completely different taste of this dish.

The oil seeping out from the gravy is the only point when this dish is done. So allow this to happen and only then switch off the stove.

Side Dishes for Rotis/Dosas/ Naan.

Kashmiri Aloo Dum ( Baby Potatoes in spiced yoghurt gravy)

Shoba21 Comments

The humble potatoes are what makes the most exotic and richest of dishes and this is very very true. A potato can literally take so many forms – fries, chips, rings, add it to a couple herbs and cheese and you make a casserole, indianise it with spices and make alu dry fry,Alu rassewale which is a gravy form, cook it and add couple veggies and spices roll it in bread crumbs and you get amazing Cutlets, add it to your kadhi, stuff it with cheese and you get stuffed potatoes, or simply bake it in its skin and enjoy it with salt and butter like the english do! Its amazing that this root tuber can do so much and is so versatile. Aloo Dum itself has a variety of versions and this Kashmiri Aloo dum is inspired by the Great Chef Sanjeev Kapoor and of course, there is my blogger friend Aipi of  USMasala. Try it and then there is no looking back!

INGREDIENTS:

1 Pound Baby Potatoes.

3 Bay leaves.

1 Stick Cinnamon.

3-4 Cloves.

2-3 Elaichi Pods Powdered.

1 Tsp Jeera.

1 1/2 Tbs Fennel Powder/ Powdered Somph.

1 Tbsp Dhania Powder.

1/4 Tbsp Ginger Powder.

1 Tsp Red Chilli Powder.

1/4 Cup Water.

1 Tbsp finely chopped garlic.

2/3 Cup Yoghurt Well beaten.

2 Tbsp Cashew Powder.

1 Tsp Sugar.

1 Tsp Kasuri Methi.

1/2 Tsp Garam Masala Powder.

Salt.

Turmeric.

PREPARATION:

  • I love my little electric rice cooker and use it to steam cook veggies. I experiment cooking aloo with it and I love that I can control the amount of cooking on any vegetable. I dont have to wait for a whistle and ten minutes!!! So I prick my baby potatoes with a fork, and toss them in water with a little salt and cook them well, but retain their firmness. Set aside.
  • In a flat bottomed kadai, add 2 tbsp of oil/ ghee and pop in the whole masalas – jeera, cinnamon, cardamom, cloves and allow it to fry in the oil for a couple minutes.
  • Dissolve the fennel powder, dhania powder, ginger powder and 1/2 tsp red chilli powder in the 1/4 cup of water and mix it well.
  • Add it to the sizzling oil in the kadai and stir in vigorously and wait until the oil seperates which should take a couple minutes.
  • Now add the beaten yoghurt to the kadai and stir it well bringing down the heat a bit and to be careful not to break the components of the yoghurt.
  • Now add 1 cup of  water and allow for the mixture to simmer for about 5-10 minutes.
  • Add the boiled potatoes, the remaining 1/2 tsp red chilli powder, salt, garam masala, kasuri methi, sugar and cashew powder.
  • Mix in all the ingredients well and allow to cook on slow flame for about 15-20 minutes.
  • When the oil seperates from the gravy and  you see a homogenous consistency switch off the flame  and garnish with chopped cilantro.

Side Dishes for Rotis/Dosas/ Naan.

Aloo Achari (Steamed Potatoes tempered with pickle spices)

Shoba14 Comments

Its been three wonderful months of vacation back home with family in India….We had a wedding in the family, my sisters and it was the best time of my life, as also some of the most emotional moments too. The kids enjoyed spending time with uncles, aunts and their grand parents and I enjoyed going to favourite restaurants and placesI love. It has been an amazing three months of fun and family times.  This was someting I made for TH when I came back to the US and he loved it. This has been a subzi that has been long due for posting and I thought I need to simply start off the blogging break with this one!

I remember having this particularly spicy aloo achari when I was training for a few days at Pune. Lunches were a wonderful spread with Fragrant Peas Pulav, cucumber raita, steaming hot Aloo Parathas with curd and Achar and this amazing Aloo Achari. I had it once again at a wonderful restaurant in Bangalore,  The Orchid Metropolitan`s weekend buffet. And then I fell for the spicy sweet tanginess in this dry subji combined with the fact that its made with everyone`s favourite – Potatoes…What could ever go wrong here? It was a marriage made in heaven. The chef there was kind enough to let me know how its made but I am sure he would add his years of experience in making this dish. It does have a long list on ingredients, but the wonderful taste, makes it well worth the while.

INGREDIENTS:

Whole Baby Potatoes or Fingerling Potatoes – 20-22 ( I used regular aloo cut in to slightly big cubes and cooked)

1 Onion finely chopped.

1 Tomato finely chopped.

1 Tsp Methi Seeds.

1/2 Tsp Mustard.

1 Tsp Somph or Fennel Seeds.

3  Dry Red Chillies.

1/2 Tsp Kala Namak.

1 Tsp Sugar.

1 Tsp Jeera.

1 Tsp Ajwain.

1/2 Tsp Kalonji (Onion Seeds).

1/4 Tsp Turmeric.

1 Tsp Red Chilli Powder.

1 Tsp Coriander Powder.

Salt to taste.

2 Tsp Vinegar.

2 Tsp Ginger Garlic Paste.

1/2 Cup Water.

Cilatro to garnish.

PREPARATION:

  • Cook the baby potatoes in little water adding a little salt. Poke each baby potato with a fork or a tooth pick.  This allows the salt to permeate the baby potatoes and helps in uniform cooking.
  • Pat dry and set aside.
  • In a coffee grinder, powder – 1 Tsp Methi Seeds,

1/2 Tsp Mustard,

1 Tsp Somph

3 Red Chillies

to a coarse powder. Set aside.

  • Heat a kadai and add oil when hot, add jeera, kalonji seeds, ajwain  turmeric , and the powdered masalas.
  • Allow a few minutes to saute and immediately add the chopped onion and tomatoes. Take particular care that the ground powders do not burn in the oil.
  • Saute for a couple minutes and add the boiled baby potatoes (cubed potatoes) and stir in well.
  • Now add 2 tsp of ginger garlic paste, salt, kala namak, red chilli powder, coriander powder, and sugar and mix well until the aloo is coated in the powders.
  • Add the vinegar and a 1/4 cup water and cook until the subzi turns dry.
  • Add a squeeze of lemon juice and garnish with chopped cilantro.

Side Dishes for Rotis/Dosas/ Naan.

Channa Masala (Garbanzo beans simmered in an aromatic tomato gravy redolent with spices)

Shoba22 Comments

Channa Masala.

Every home has their own way  of making Channa Masala  and there are so many different recipes for this favorite item out there! My special thoughts of this dish, are always when combined with Batura. TH always loves Channa Batura, steaming hot with a side of Channa Masala, doled up with sliced raw onions and a dash of lemon. I have at least 3 versions of this dish, but I can never really be satisfied. This gravy was inspired by Aipi`s Rajma Masala . I tweaked it around a little bit here and there and was very happy with the results. Somewhere along the line, as I was shooting this pic, I got tickled with the aromas wafting,  and was in danger of scooping a spoonful then and there but reasoning prevailed!!!

INGREDIENTS:

2 Cups of White Channa cooked for 1 whistle in the pressure cooker.

1 Onion Chopped.

1 Cup Tomato Puree or 2 Large Hierloom Tomatoes.

11/2 Tsp Red Chilli Powder.

2 Tsp Dhania Powder.

2 Tsp Ginger Garlic Paste.

1/2 Tsp Turmeric.

1 Tsp Garam Masala Powder.

2 Tsp Kasuri Methi.

1 Tsp Amchur.

2 Bay Leaves.

1 Tsp Cumin Seeds.

Hing.

Salt.

1 Tsp Butter.

PREPARATION:

  • Add 1 tsp of ghee in to a kadai and season with cumin seeds, bay leaves a pinch of asfoetida.  Stir in the chopped onions and allow to saute for a few minutes.
  • Add a pinch of turmeric and then pour out the measured quantity of tomato puree. You could use real tomatoes, but I prefer the tang in tomato purees as well as the colour.
  • Stir in the red chilli powder and ginger garlic paste and allow it to incorporate well n the gravy. Now add 1/2 a cup of water and stir and cook on cover. Allow occasional stirring and wait until the oil seperates from the onion mixture.
  • Dole out the measured spoonful of Dhania Powder (Corriander Powder) and Amchur (Mango Powder) and stir it for a few minutes allowing the raw smell of the spice powders to get cooked in the gravy.
  • Now add the cooked garbanzo beans (White Kabuli Channa) , 2  cups of water, the required salt and let it come to a boil. At this point add the garam masala, kasoori methi and a blob of butter and when you see the gravy coming together, switch off the flame and garnish with chopped cilantro.
  • Keep covered to allow all the flavours to mingle with each other and to be served strictly with sliced raw onions and a dash of lemon!!
  • Excellent accompaniment with batura, Pooris or Paranthas!

 

Nothing like a bowl of Channa Masala with piping hot Puris!!!
Side Dishes for Rotis/Dosas/ Naan.

Leftover Sour Curds? Use them in Alu Capsicum Masala.

Shoba17 Comments

Alu Capsicum Masala.

Sour Curds are not a very common phenomenon in our household as we all love our curds…Nevertheless, we do have old leftover curds sometimes, which prompts me to immediately try options like Rava Ildis,  Oats Idlis, Morkali, Mango Morkuzhambu or this Alu Capsicum Masala. This recipe calls for just about 3/4 of a cup so if you have loads more leftover then Morkali (Post follows) should be the best option!!!  The soul of this side dish is the sour curds and the spices that go in to it, for the marinade. Without further babble, on to the recipe…

INGREDIENTS:

1 Tsp Jeera.

1-2  Bell Peppers.

3 Medium Potatoes boiled and cubed.

Handful of green peas.

1 1/2 cup Tomato Puree.

2 Tbsp Kasoori Methi Leaves.

1/2 Tsp Red Chilli Powder.

Pinch of Turmeric.

Salt.

Pinch of sugar.

Chopped Cilantro to garnish.

For the Marinade:

3/4 Cup Sour Curds.

1 Tsp Red Chilli Powder.

1 Tsp Kitchen King Masala Powder.

1/2 Tsp Methi Powder.

1/4 Cup  chopped mint leaves.

1/4 Cup chopped cilantro.

PREPARATION:

  • Take all the ingredients under “MARINADE” in a bowl. Mix them together well and add the boiled and cubed potatoes to this. Allow to sit for a couple minutes until they are ready to be added to the kadai.

Veggies in the curd marinade.
  • In a kadai add a spoon of oil and allow the jeera to splutter. Now add the chopped bell peppers and peas and allow to saute for a few minutes.
  • Add the tomato puree to the kadai and mix in well. Keep the flame under medium low as the puree would splutter out of the kadai as it cooks.
  • Add turmeric, red chilli powder, salt, sugar and mix in well. Allow the tomato puree to cook in a little.
  • Then add the potatoes marinated in the spicy curd. This would make the resulting gravy very rich and creamy.
  • Keep the flame under low as we do not want the curds to disintergrate.
  • Add a small blob of butter and allow it to slowly melt in to the gravy.
  • When you slowly start seeing the butter coming out of the gravy, add the dried kasoori methi and give it a couple more minutes to cook.

  • When you see the oil seperating, its time to switch off the flame.
  • Garnish with chopped cilantro and serve hot with Avocado Parathas or Peas Pulav.
Side Dishes for Rotis/Dosas/ Naan.

Capsicum & Corn Butter Masala.

Shoba13 Comments

Capsicum & Corn Butter Masala.

My husband is a big fan of the Restaurant Style Mushroom Butter Masala and always wanted me to make it everytime around. Today my pantry was completely out of cashews , which is needed to make the base paste. I decided to substitute it with almonds instead as I loved the taste of the Mint Kofta Curry that we had ordered for our daughter`s birthday party. The restaurant prided on the fact that it was their best selling gravy and also that its base was made with Almonds and mint. It`s been on my mind ever since to try and recreate that gravy base combining two profoundly rich ingredients – Mint and Almonds. Today I had to be satisfied moving one step at a time, by simply using Almonds and  making this very creamy rich gravy. The taste of the final dish is definitely influenced by the use of Bell peppers which  have a an enticing flavour and aroma. Try it and you`ll love the subtle yet bold flavours coming through.

INGREDIENTS:

12 Almonds.

1/3 Cup Milk.

1/2 Tsp Sugar.

5 Cloves.

1 Onion.

1 Medium Vine Tomato.

Salt to taste.

1 Tsp Dhania Powder.

1 Tsp Cumin Powder.

1/2 Tsp Red Chilli Powder.

Turmeric.

2 Tsp Kasuri Methi.

1/3  Tsp Cardamom Powder.

1 Tsp Jeera.

1 Medium Capsicum.

1 Cup Thawed Corn Kernels.

Chopped Cilantro.

PREPARATION:

  • Drop the almonds in boiling water and allow to oil for 5 minutes. Allow to cool and then soak them in the milk. Add sugar.
  • In a kadai, add a spoon of oil and lightly saute and corn and capsicum for a few minutes. Do not overcook. Keep aside.
  • In a kadai, add a tsp of oil and when hot add the cloves, and onions and fry for a few minutes.
  • Now add the chopped tomatoes, and all the dry powders to it and allow to saute very well until all the water has completely cooked out.
  • Now switch off the flame and allow it to cool and grind to a smooth paste. Set aside.
  • Meanwhile transfer the almonds to a mixer after removing the skin. Add milk, saffron and little sugar and whisk to a creamy paste.
  • Take the same kadai you used to fry the onion tomato mixture and add 2 tsp of oil/ butter.
  • Add jeera and when its hot add the ground masala paste. Follow on with the almond milk mixture.
  • Add 2 tsp of kasuri methi also and stir in well. When the butter slowly oozes out, add the sauteed corn and capsicum.

  • Stir for a couple minutes until its well incorporated in the creamy rich gravy.
  • Switch off and garnish with finely chopped cilantro.
Side Dishes for Rotis/Dosas/ Naan.

Delicious Vegetarian Soya Chunk Kheema.

Shoba19 Comments

Vegetarian Soya Kheema Subji

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soya chunks is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of the meat, and contains no fat.

Soya chunks were introduced in Indian market some 15-20 years back. People liked its chunky and meaty texture and it goes great with simple vegetarian curries. A much healthier alternative to eating ground meat is to completely or at least partially substitute it with TVP (textured vegetable protein). TVP is also known as soy granules and is available by brand name “Meal maker” and “Nutrela” etc. Actually any kind of meat cooked on high heat produces HCA, a kind of dangerous chemical that could generate nasty toxins in your body. Mixing TVP with such meats reduces the release of this chemical to a large extent. Use TVP to make garden burgers and your kids will not make out the difference.

Health food stores everywhere carry soy protein in powder form which can be added to homemade fruit smoothies, soups and even baked goods without appreciably changing the taste. These protein powders also usually lists the isoflavone content. Additionaly you can buy soy flour from health food market and mix quarter part of your normal chapati dough with soy flour. The difference in taste of chapatis and paranthas is negligible and you get your dose of isoflavones.

Soya is a very important part of my weekly meal planning. I add it to many gravies, sambar, and even some south indian kootu preparations. Its hardly ever noticed, but adds that extra protien boost to your everyday meal. I was infuenced by Kanchan`s Recipe which I instantly had to make!!!

INGREDIENTS:

1 Medium Red Onion.

Half Pound Soya Chunks.

2 Slicing/ Heirloom Tomatoes.

4 Green Chillies.

2 Tbsp Ginger Garlic Paste.

2 Bay Leaves.

1 Tsp Cardamom Powder.

2 Tsp Tamarind Concentrate/ 1/4 Cup Thick Tamarind Extract.

Turmeric Powder.

2 Tsp Red Chilli Powder.

Salt.

1 Tsp Garam Masala Powder.

1 Tsp Lemon Juice.

Corriander to garnish.

Roast dry and powder:

4 Tbsp Dry Coconut Powder.

4 Tbsp Dhania Seeds.

3 Tbsp Poppy Seeds.

1/2 inch Cinnamon Stick.

8 Black peppercorns.

3 Cloves.

PREPARATION:

  • Boil 6 cups of water in a large vessel and add all the soya chunks to it. Add salt and switch off the flame. Allow to sit for a few minutes.
  • Squeeze out all the extra water from the cooked soya chunks and mince in the food processor until they are roughly shredded.
  • In case you dont have a food processor, I am guessing you can roughly pulse the dry soya chunks and THEN soak in boiling water.
  • Meanwhile dry roast the ingredients mentioned above, until they turn a light brown and you smell the aroma wafting from the cinnamon and poppy seeds. Remove from flame and allow to cool.
  • Powder to a coarse consistency and mix the 2 Tsp Tamarind Paste to make a smooth paste. Set aside.
  • Chop the onions, tomatoes, green chillies.
  • In a wide bottomed kadai add 2 Tbsp of oil and when hot, the bay leaf and the cardamom powder.
  • In a few seconds, add chopped green chillies, ginger garlic paste and saute for a couple more seconds.
  • Now add the chopped onions and saute until the onions are brown and slightly carmelised.
  • Pop in the chopped tomatoes and saute until the oil separates.
  • Add the minced soya and the prepared paste and stir well.
  • Add turmeric powder, red chilli powder, garam masala powder and sufficient salt and allow to cook until the entire dish comes together.
  • Finish off with a squeeze from a fresh lemon and serve hot garnished with chopped cilantro leaves.

HINTS:

  1. Is an excellent accompaniment with Parathas, Rotis and Paav Breads.
  2. Is an excellent filling for a sandwich. Simply make the sandwich fresh as the dish has water content, it may make the sandwich soggy.


Side Dishes for Rotis/Dosas/ Naan.

Aloo tamatar makhani

Shoba13 Comments

Aloo Tamatar Makhani.

All of you must be aware of my little fancy for the lovely tangy tomatoes. I try to use them in whatever form I can, my most favourites being the Tomato Rice and the Tomato Thokku which I absolutely cant live without!!! Yet there are more and more ways  of incorporating this fruit in so many of our preparations and this is one such rich and flavourful tomato makhani gravy. The essence of the dish consists in preparation of the base gravy and of couse can be modified with other veggies like capsicum which lends it a completely different flavour, or panneer which enhances the taste to a different level altogether! I use the little baby potatoes as they are  very comfortably  bite sized and hey, who is not a fan of the lowly potatoes???

Today I got a request from a reader friend of mine to post Gravies/ Sides so here it goes to you Prabha, and hope you like it.

INGREDIENTS:

5 tomatoes.

1 pound of fingerling potatoes or baby potatoes.

3 Bay Leaves.

3 Cloves.

1 Inch Ginger.

1 Tsp Red Chilli Powder.

2 Tsp kasoori Methi

1/2 Tsp Ginger Paste.

1/2 Garlic Paste.

2 Green Chillies slit long.

2 Cups Water.

1 Tbsp Butter

2 Tsp Honey.

1 Tsp Garam Masala.

Salt to taste.

PREPARATION:

  • Wash all the tomatoes and cut them into slightly big pieces and in to a vessel. Add 2 cups water, half of the red chilli powder, bay leaves, cloves and the shredded ginger.

  • Allow to cook in the the pressure cooker for 2 whistles.
  • When cool, strain and puree well. When you puree, add the minimum water to avoid splashing from the mixer jar.
  • In a kadai add a spoon of butter and allow to melt. Add ginger paste, garlic paste and the slit green chillies.
  • Add the pureed tomato mixture, salt, the remaining red chilli powder, salt and honey. Stir well.
  • Meanwhile clean all the baby potatoes, make a small dent on each of them with a fork/prong. This is to allow all the spices/seasonings/salt to permeate in to the potatoes.
Baby potatoes getting ready for a steam bath!!!
  • Cook them in the rice cooker until they are just cooked and a little soft to touch still retaining their firmness(Mine took about ten minutes!) .  Set aside.
  • Take the kasoori methi in a small bowl and dry roast it in the tava or microwave for about 30 seconds, until it begins to just crackle.
  • Add the roasted kasoori methi to the makhani gravy , garam masala and and allow to come together for a few more minutes.
  • When done, add the cooked baby potatoes and simmer for 4-5 minutes.
  • Garnish with chopped cilantro and fresh cream.
  • Serve immediately with soft parathas or Simple Tiranga Pulav.
Sambar / Rasam / Kuzhambu Varieties. · Side Dishes for Rotis/Dosas/ Naan.

Hotel Style Tomato Sambar – Side for Dosa / Idlis.

Shoba12 Comments

Hotel Sambar.

Yesterday I had a particular craving for the hotel sambar from Saravana Bhavan in Chennai and I could not wish this out of my head. There are days when you are far away from home and you  crave for amma`s chutney , pulikachal or sambar.  This was borne out of an accident in my kitchen yesterday and I decided this was going to be a regular. I meant to make ” Dhal” for parathas and decided I was going to go ahead and make the Hotel Sambar anyways! So i used more moong dal in this dish, and to my surprise, it was almost close to the version of hotel sambar that is replicated at home. I am sure, we can never get the secret of Saravana Bhavan style sambar!!!

INGREDIENTS:

1 Medium Onion.

4 Roma Tomatoes/ Vine Tomatoes.

1 Tsp Grand sweets Vethakuzhambu Powder.

1 Tsp Rasam Powder.

1 Tsp Red Chilli Powder.

1 cup Moong Dal cooked mushy.

1/4 Cup Toor Dhal cooked mushy.

Hing.

Salt.

Cilantro for garnishing.

Seasoning:

1 Tsp Mustard.

1 Tsp Jeera.

Curry Leaves.

PREPARATION:

  • Cook the Moong Dal in ample water unless its soft and squishy.  Mash well and set aside.
  • In a kadai, add 2 tsp oil and then the seasonings – Mustard, Jeera, Curry Leaves and then the hing.
  • Now add the chopped onions and saute until they are beautiful golden brown colour.
  • Add the chopped tomatoes, salt, turmeric, vethakuzhambu powder, rasam powder, red chilli powder and allow to saute well until all the water is almost evaporated.
  • Now add the mushy moong dal and toor dal  to the kadai and a little more water and some more salt for the dals added.
  • Swirl on a little bit until its gets to a nice sambar like consistency and garnish with chopped cilantro.
  • Enjoy Hotel style Tomato Sambar with crisp Ragi Dosas or Soft Fluffy Idlis.