Recipe for pepper dal. Moong dal tempered with freshly ground black pepper and spices. Very comforting for cold and flu. Recipe with step by step pictures.

Its the falling sick season here in Bangalore and my husband has been down with a severe sore throat. I made this dal and he thoroughly enjoyed it. The dal loaded with pepper and turmeric is so comforting to eat with rice or idli. The little addition of fennel seeds adds a nice flavor to the curry. I served the dal with soft uttappams. Add extra pepper to the dal just before serving. Here is how to do pepper dal.

Boil the moong dal with 1.5 cups of water in a pressure cooker for 4 whistles. Let the pressure from the pressure cooker settle on its own. Set aside to cool. Grind fresh black pepper. Set aside.

Heat sesame oil (Indian gingely oil) in a pan. Add in the mustard seeds, cumin seeds and fennel seeds. Let the mustard seeds splutter. Add in the onions and saute for couple of minutes.

Add in the chopped tomatoes, salt and finely chopped curry leaves. I like to chop the curry leaves and add it to the curry so folks at home will eat it. If added whole, it always goes to the side of the plate. Saute for five minutes. Add in the freshly ground black pepper, turmeric and coriander powder. Saute for a minute.

Add in 1.5 cups of water and simmer the curry for 10 minutes on a low flame.

Add in the cooked dal and simmer for a minute more.

You can serve this dal with idli or dosa. It even tasted good with rice. The warm pepper in the dal is so comforting for the cold.

Pepper Dal - Milagu Paruppu for cold and flu

 

Save Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Recipe for pepper dal. Moong dal tempered with freshly ground black pepper and spices. Very comforting for cold and flu.

Author: Kannamma - Suguna Vinodh

Recipe type: side dish

Cuisine: Tamilnadu

Serves: 3-4 servings

Ingredients

• ¼ cup moong dal
• 2 teaspoon sesame oil (Indian gingely oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• ¼ teaspoon cumin seeds
• 1 onion, finely chopped (roughly about ½ cup)
• 2 tomatoes, chopped
• 1 sprig curry leaves, chopped
• 2 teaspoon fresh black pepper powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon coriander powder

Instructions

1. Boil the moong dal with 1.5 cups of water in a pressure cooker for 4 whistles. Let the pressure from the pressure cooker settle on its own.
2. Heat sesame oil (Indian gingely oil) in a pan. Add in the mustard seeds, cumin seeds and fennel seeds. Let the mustard seeds splutter. Add in the onions and saute for couple of minutes.
3. Add in the chopped tomatoes, salt and finely chopped curry leaves. Saute for five minutes.
4. Add in the freshly ground black pepper, turmeric and coriander powder. Saute for a minute.
5. Add in 1.5 cups of water and simmer the curry for 10 minutes on a low flame.
6. Add in the cooked dal and simmer for a minute more.
7. Serve hot!

3.5.3226

The post Pepper Dal – Milagu Paruppu for cold and flu appeared first on Kannamma Cooks.

Recipe for bas saaru and palya. Curry made with veggie stock and vegetable stir fry. Karnataka style bas saaru and palya recipe.

This recipe is again from my sister in law Maithra who makes really tasty karnataka style dishes. This is a staple at her house and my husband was bowled over by the taste when he had it last time at her place. He simply loves her food. I had to get the recipe and add it to our daily recipe repertoire. This is a two-in-one recipe. You make a curry and a veggie stir fry along with it(palya / poriyal). The trick is that you make veggie stock and the stock is used for making the curry and the veggie goes for making palya. Its a really nourishing everyday recipe. Do try at home. Its best served with ragi mudde. Here is Maithra with our newly added laddu!!!

First we will make the bas saaru
We will need to cook the dal and vegetables. The dal should not be completely cooked to a mush. Take a pressure pan and add in the toor dal and 1 cup of water to the pan. Place the chopped cabbage bowl inside. Add 1/2 cup water to the bowl. Pressure cook for exactly two whistles. Remove from heat and wait for the pressure to settle naturally. Strain the water after cooking. Strain from both the dal and the cabbage. Set aside this veggie stock. We will make bas saaru with this.
For the bas saaru Masala
Take a mixie jar and add in the fresh shredded coconut, two tablespoon of the cooked dal, onion, garlic, coriander leaves, cumin seeds, tamarind, dried red chillies and black pepper. Grind to a smooth paste adding half a cup of water.
Note: I have used home made tamarind paste today. Here is the recipe for making homemade tamarind paste.
Cooking the bas saaru
Heat oil in a pan and add in the mustard seeds, chopped garlic and curry leaves. Let it splutter. Add in the turmeric.

Now add in the veggie and dal water (stock) and the ground masala paste.

Add in the salt and a cup of water.

Let it simmer for 10 minutes with a lid on.

Bas saaru is ready. Add in coriander leaves and remove the curry from heat.
For the cabbage palya
Heat oil in a pan and in mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped garlic and onions.

Add in the salt and saute till the onions are soft.

Add in the cooked cabbage and the remaining cooked dal. Mix well to combine. Add coriander leaves and remove from heat.

Bas saaru and palya is ready. Best served with ragi mudde or rice.

Bas saaru and cabbage palya, Karnataka style curry made with veggie stock

 

Save Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Recipe for bas saaru and palya. Curry made with veggie stock and vegetable stir fry. Karnataka style bas saaru and palya recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: Karnataka

Serves: 4 servings

Ingredients

Common Ingredients

• ¼ cup toor dal
• 2 cups chopped cabbage

For Bas Saaru

Bas Saaru Masala

• ⅓ cup fresh shredded coconut
• 2 tablespoon of cooked toor dal (from above)
• ½ an onion (1/4 cup)
• 4 cloves garlic
• 3 sprigs coriander leaves
• ¼ teaspoon cumin seeds
• 2 teaspoon homemade tamarind paste
• 8-10 black peppercorns

For cooking Bas Saaru

• 1 teaspoon sesame oil (Indian gingely oil)
• ¼ teaspoon mustard seeds
• 4 cloves garlic, chopped
• 2 sprigs curry leaves
• ¼ teaspoon turmeric
• 1 teaspoon salt
• 2 sprigs coriander leaves, chopped

For Cabbage Palya

• 1 teaspoon sesame oil (Indian gingely oil)
• ¼ teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 5 cloves garlic, chopped
• 1 onion, chopped
• Cooked toor dal (from above)
• Cooked cabbage (from above)
• ½ teaspoon salt
• 2 sprigs coriander leaves, chopped

Instructions

Cook the dal and vegetables

1. Take a pressure pan and add in the toor dal and 1 cup of water to the pan. Place the chopped cabbage bowl inside. Add ½ cup water to the bowl. Pressure cook for exactly two whistles. Remove from heat and wait for the pressure to settle naturally. Strain the water remaining after cooking the dal and the cabbage. Set aside this veggie stock.

For the Bas Saaru

1. Take a mixie jar and add in the fresh shredded coconut, two tablespoon of the cooked dal, onion, garlic, coriander leaves, cumin seeds, tamarind, dried red chillies and black pepper. Grind to a smooth paste adding half a cup of water. Set aside
2. Heat oil in a pan and add in the mustard seeds, chopped garlic and curry leaves. Let it splutter. Add in the turmeric.
3. Now add in the stock and the ground masala paste.
4. Add in the salt and a cup of water. Let it simmer for 10 minutes with a lid on.
5. Bas saaru is ready. Add in coriander leaves and remove the curry from heat.

For making Palya (Stir-fried veggie)

1. Heat oil in a pan and in mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter.
2. Add in the chopped garlic and onions. Add in the salt and saute till the onions are soft.
3. Add in the cooked cabbage and the remaining cooked dal. Mix well to combine. Add coriander leaves and remove from heat.

3.5.3229

The post Bas saaru and cabbage palya, Karnataka style curry made with veggie stock appeared first on Kannamma Cooks.

Recipe for Fresh Green Karamani Kurma, Pachai Karamani Kurma. Perfect as a side dish for Chapati. Recipe with step by step pictures.

We had a good harvest of fresh Black-eyed pea at the farm. Black-eyed pea is also called as cowpea, lobia, alsande kalu and karamani.

Here is how to do karamani kurma. This is an OPOS – One Pot One Shot inspired recipe. This recipe will work only in a two or a three liter pressure cooker. Using a bigger cooker may burn the ingredients. So, that’s a word of caution.

Shell the fresh Karamani and set aside.

Now we will layer everything in a cooker. Take a two liter cooker and add a teaspoon of coconut oil. Add in the finely chopped onions.

Followed by chopped tomatoes and black-eyed-pea.

Now, we will grind all the ingredients listed under “masala” to a fine paste.
Take a mixie jar and add in the khuskhus, cashew, coconut, ginger, garlic, salt, coriander powder, chilli powder, turmeric powder and kurma masala powder. In place of kurma masala powder, I have used Sakthi chicken masala powder today. Even garam masala would work. Grind everything with little water to a fine paste. Spread it on top off the pea.

Remember that we did not add any water. The moisture from the veggies will suffice and the flavour will be concentrated. Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.

Add in half a cup of hot water to the kurma and mix well.

Serve the Kurma with Chapati.

5.0 from 1 reviews

Fresh Green Karamani Kurma, Pachai Karamani Black-eyed pea Kurma - OPOS Recipe

 

Save Print

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Recipe for Fresh Green Karamani Kurma, Pachai Karamani Kurma. Perfect as a side dish for Chapati. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the Masala Paste

• ¼ cup fresh shredded coconut
• 1 tablespoon Khus Khus - white poppy seeds
• 6 Cahew-nut
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon Garam Masala or Kurma Masala Powder
• 6 cloves Garlic
• ½ inch piece ginger
• ¼ cup water to grind

Other Ingredients

• 1 teaspoon coconut oil
• 2 onion, finely chopped (1 cup)
• 2 tomatoes, chopped (1 cup)
• 1 cup fresh black-eyed pea
• ½ cup hot water

Instructions

1. Take a two liter cooker and add a teaspoon of coconut oil. Add in the finely chopped onions.
2. Top it wil finely chopped tomatoes and black-eyed pea.
3. Grind all the ingredients listed under “masala” to a fine paste. Spread the masala on top of the pea.
4. Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.
5. Add in half a cup of hot water to the kurma and mix well.
6. Serve the Kurma with Chapati.

Notes

Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS - concentrated flavor.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. They are used in Kannamma Cooks with prior permission.

3.5.3229

The post Fresh Green Karamani Kurma, Pachai Karamani Black-eyed pea Kurma – OPOS Recipe appeared first on Kannamma Cooks.

Recipe for kollu paruppu chutney made with dry roasted horse gram ground with spices. Best accompanied with idli and dosa. Recipe with step by step pictures.

We have been conditioned by corporates to think that milk = calcium. In reality, there are a lot of plant foods and grains that are so rich in calcium. 100 grams of milk contains 125mg calcium while 100 grams of horse-gram has 287mg of calcium. Horse-gram is also rich in iron and phosphorus. Horsegram is a staple in our home and we consume it atleat once a week. Here is a quick chutney you can make for idli and dosa.

Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take half a cup of lentils and spread it on a plate and slowly remove the stones and sand. Set aside.
For the chutney
Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentils start to crackle here and there. We say that the lentils are well roasted if you hear them making “sattu-buttu” sound. Once the lentils are roasted, set aside on a plate to cool.

Also, dry roast the red chillies until fragrant. Take a mixie and add in the roasted horsegram, dry red chillies, fresh shredded coconut, tamarind and a small piece of jaggery. Add in the salt and asafoetida. Add in half a cup of water.

Grind the contents of the mixie to a smooth paste.
For tempering the chutney:
Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.

Add the tempering to the chutney and serve with idli or dosa.
Here are the recipes for idli and dosa from Kannamma Cooks.

5.0 from 1 reviews

Kollu paruppu chutney, Horsegram chutney recipe

 

Save Print

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Recipe for kollu paruppu chutney made with dry roasted horse gram ground with spices. Best accompanied with idli and dosa. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 1 cup

Ingredients

For the chutney

• ¼ cup horsegram
• 2-3 dry red chillies
• ½ teaspoon salt
• ½ teaspoon tamarind
• ½ teaspoon jaggery
• ⅓ cup fresh shredded coconut
• ½ cup water to grind
• a pinch of asafoetida (hing)

For tempering the chutney

• 1 teaspoon gingely oil (Indian sesame oil)
• ¼ teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 sprig curry leaves

Instructions

For the chutney

1. Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentil start to crackle here and there. Set aside on a plate to cool.
2. Also, dry roast the red chillies until fragrant.
3. Take a mixie and add in all the ingredients for the chutney along with the roasted lentils and chillies.
4. Add water and grind to a smooth paste.

For tempering the chutney

1. Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.
2. Add the tempering to the chutney and serve with idli or dosa.

3.5.3229

The post Kollu paruppu chutney, Horsegram chutney recipe appeared first on Kannamma Cooks.

Recipe for Garlic dal with greens. Spicy Andhra restaurant style Garlic Dal with greens recipe. Perfect accompaniment with rice and ghee. Recipe with step by step pictures.

This is a very easy everyday recipe that can be put together easily and makes for a satiating lunch with rice and ghee. Any Indian green like amaranthus, palak or the Tamil siru keerai works well in this recipe. Its very hard to come by a south Indian that does not like his pappu/dal. The important thing in this recipe is to roast the garlic till its almost burnt. The flavor of burnt garlic is so addictive. I picked up this trick from my friend and Instagram rock-star Ree @cupcakeree. Her pictures are so mesmerizing and she is one of my all time favorite!!!

Here is how to do it.
Clean the greens and chop them. Set aside.

Heat sesame oil in a pan / kadai and add in the whole garlic. Fry on a low flame for 3-4 minutes. Low flame is key so the garlic cooks through inside. If the garlic cloves are big, chop them so it can cook evenly.

When the garlic is brown / almost burnt, set aside on a plate to cool.

In the same pan, use the remaining oil, add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the chopped onions. Saute the onions till its nice and brown.

Add in the chopped tomatoes, sambar powder and salt. If you want a spicier dal, add in some slit green chillies too!

Once the tomatoes are soft and cooked down, add in the chopped greens.

Add in the tamarind pulp.

Add in half a teaspoon of jaggery. Jaggery rounds out the flavour of the dal. I add jaggery whenever tamarind is used in curry.

Let the dal simmer for 10 minutes. Once the greens and the tamarind and spices are cooked, add in the cooked toor dal and simmer the dal for a minute more. Remove from heat and add in the fried garlic.

Garlic Pappu is ready. Serve with rice and ghee. Heaven, Heaven and oh heaven!

3.0 from 1 reviews

Garlic Dal Recipe, Garlic Pappu

 

Save Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Recipe for Garlic dal with greens. Spicy Andhra restaurant style Garlic Dal with greens recipe. Perfect accompaniment with rice and ghee. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4 servings

Ingredients

• 2 teaspoon sesame oil (Indian gingely oil)
• 12 cloves Indian small garlic (If big use 6 cloves, chopped)
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon sambar powder
• 1 teaspoon salt
• 2 green chillies, sliced
• 4 cups chopped greens
• half a goose berry size tamarind (soak in 2 cups of water and extract pulp)
• ½ teaspoon jaggery
• 1 cup cooked toor dal

Instructions

1. Heat sesame oil in a pan / kadai and add in the whole garlic. Fry on a low flame for 3-4 minutes. Low flame is key so the garlic cooks through inside.
2. When the garlic is brown / almost burnt, set aside on a plate to cool.
3. In the same pan, use the remaining oil, add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the chopped onions. Saute the onions till its nice and brown.
4. Add in the chopped tomatoes, sambar powder and salt. Add in the green chillies.
5. Once the tomatoes are soft and cooked down, add in the chopped greens.
6. Add in the tamarind pulp. Add in half a teaspoon of jaggery.
7. Let the dal simmer for 10 minutes. Add in the cooked toor dal and simmer the dal for a minute more. Remove from heat and add in the fried garlic.
8. Garlic Pappu is ready. Serve with rice and ghee.

3.5.3240

The post Garlic Dal Recipe, Garlic Pappu appeared first on Kannamma Cooks.

Recipe for thattapayiru arisi paruppu saadam. A very kongu style rice dish made with cow pea and parboiled rice. Recipe with step by step pictures.

Another everyday quintessential dish from the kongu region is this Thattapayiru arisi paruppu saadam (cow pea rice). This dish is among the favorites of most households. Cow Pea imparts a very nice flavour to the rice. Parboiled rice / puzhungal arisi is the preferred rice in the region. Bits of coconut is added to the rice for texture along with onions, tomatoes, garlic and other spices. This dish is made with brown cow pea. It is fondly called as arisimparuppu -அரிசிம்பருப்பு in most homes.

Thatta payiru / cow pea or black eyed pea is an ingredient very common in the Kongunadu region. Lentils like horse gram, green gram and black eyed pea is predominantly used everyday in regions around Coimbatore (Kongunadu). Cow pea is perfect for cultivation in poor dry conditions and it makes it an important crop for arid and dry regions where many other crops fail to grow. A seed can consist upto 25% protein making it a very important grain in the region. Its also a rich source of folic acid.

Here is how to do Thattapayiru arisi paruppu saadam
Parboiled rice / puzhungal arisi is what is used for this recipe. Soak the thattapayiru for atleast 2-3 hours. Soak the rice for one hour. Drain both the rice and lentil and set aside.

We use a combination of onions and shallots (Indian small onions) for this recipe. Chop the onions and shallots. Also slice the coconut into little bits. They add a very nice texture to the rice. Set aside.

While starting to cook, add 3 cups of water to the rice and dal mixture and keep it on a low flame. Let the rice and dal start simmering on a very low flame while we will get the masala fried and ready in the mean time. Let the flame be on low.
Note: We are using 1 cup of rice and 1/3 cup of thattapayiru. For this quantity, we are using 3 cups of water for the whole recipe. Please note that down. Adding extra water might make the rice very mushy and the texture will become very soft. So heads up and caution on that!

Heat oil in a pressure pan / pressure cooker and add in the mustard seeds, dry red chillies and curry leaves. Add more dry red chillies (broken into half), if you want a spicy rice. Add in the onions, small onions and the garlic.

Add in the salt and saute for a good five minutes till the onions are cooked well and soft. The onions will start to brown. At this stage, add in the sliced coconut pieces.

Also add in the chopped tomatoes. Add in a teaspoon of kuzhambu milagai thool. If you do not have kuzhambu milagai thool, you can substitute it with sambar powder. Saute for 5 minutes.

The tomatoes will get cooked and become juicy.

Add in the simmering rice along with the water to the pressure cooker.

Mix well.

Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!

Thattapayiru Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!

Thattapayiru arisi paruppu saadam

 

Save Print

Prep time

6 hours

Cook time

30 mins

Total time

6 hours 30 mins

 

Recipe for thattapayiru arisi paruppu saadam. A very kongu style rice dish made with cow pea and parboiled rice. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Main Diah

Cuisine: Tamilnadu

Serves: 3 servings

Ingredients

• ⅓ cup thattapayiru , brown cowpea
• 1 cup parboiled rice / puzhungal arisi
• 2 tablespoon Indian sesame oil / gingely oil
• ¼ teaspoon mustard seeds
• 3 dry red chillies, broken into pieces
• 2 sprigs curry leaves
• 1 onion, chopped
• 15 Indian small onions, shallots, sliced
• 5 cloves garlic
• 1 teaspoon salt
• 3 tablespoon sliced coconut pieces
• 1 tomato, chopped - preferably country tomato
• 1 teaspoon kuzhambu milagai thool (or) sambar powder
• Ghee while serving

Instructions

1. Soak the thattapayiru for 3 hours. Soak the rice for one hour. Drain both the rice and lentil and set aside. While starting to cook, add 3 cups of water to the rice and dal mixture and keep it on a low flame. Let the rice and dal start simmering on a very low flame while we will get the masala fried and ready in the mean time. Let the flame be on low.
2. Heat oil in a pressure pan / pressure cooker and add in the mustard seeds, dry red chillies and curry leaves. Add more dry red chillies (broken into half), if you want a spicy rice. Add in the onions, small onions and the garlic.
3. Add in the salt and saute for a good five minutes till the onions are cooked well and soft. The onions will start to brown. At this stage, add in the sliced coconut pieces.
4. Also add in the chopped tomatoes. Add in a teaspoon of kuzhambu milagai thool. If you do not have kuzhambu milagai thool, you can substitute it with sambar powder. Saute for 5 minutes.
5. The tomatoes will get cooked and become juicy.
6. Add in the simmering rice along with the water to the pressure cooker.
7. Mix well.
8. Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!
9. Thattapayiru Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!

3.5.3251

The post Thattapayiru arisi paruppu saadam appeared first on Kannamma Cooks.

Recipe for Bengaluru darshini hotel style sweet sambar. Karnataka restaurant style sambar with step by step pictures.

I think this might be the most debatable post I have ever written. While the sentiment on the TN vs KA sambar runs very high in my family as is the case with many Tamil people who have settled in Bangalore, I have a confession to make. My son so loves Bengaluru sweet sambar. He likes it more than the Tamil style sambar any day. There, I said it. Every weekend after his game practice, he would get his fix of darshini idli with sambar (idli sambar dippu) on his way back home. Now that we are in a lock down due to corona and its been more than a couple of months since his last sweet sambar outing, he has been asking me to make his favorite, the darshini style sweet sambar. While I had tried so many recipes before over the years, none had come to satisfy him. Then this happened. I have the habit of reading cookbooks on kindle for bedtime. One day, while casually browsing, I found this recipe on the book, Tiffin. The author, Rukmini Srinivas spent a good amount of time in Bengaluru and the recipe for the sambar was so different. It had cinnamon as an ingredient and it intrigued me as I knew that one ingredient that was so unique to Bengaluru sambar was the usage of cinnamon. Have you ever looked at the ingredients of Maiyas or MTR sambar powder? Cinnamon is their secret. The recipe also had tomato puree. The usage of tomato puree is not very traditional in Tamil style sambar. I immediately knew that I had to try it. I am so glad I did the sambar.  After a couple of tries, I have slightly changed the recipe a little and I should say that my son has given his final thumbs up. He says that this is the only sambar that I should be making at home from here on. Now, that is a huge ask since me and my husband have a lot to think about. I dont think we are there yet. Currently I am happy that he got his idli sambar fix. The secret of darshini sambar is the flavour of cinnamon and the lavish use of jaggery and sugar that makes this sambar very unique. Now if you know someone who craves Bengaluru darshini hotel style sambar, then go ahead and make it for them.
P.S: Dear Tamil people, please do not judge my son. Maybe someday he will appreciate the truly delicious Tamil style sambar. Till then, Bengaluru wins big time:)

இந்த சாம்பாரை பற்றி அவதூறு பேசினால் அவர்களுக்கு எல்லாம் கும்பி பாகம் தண்டனை இல்லை பழுக்க காய்ச்சின கம்பி பாகம் தண்டனை!!!

Here is how to make Bengaluru darshini hotel style sweet sambar.

Main Prep
Wash and soak half a cup of toor dal in 1.5 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Use the back of the tumbler to mash the dal. Set the dal aside to a bowl. Add in the drumsticks. Add one cup of water. Cook for 2-3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside. Dal and drumsticks are done.

Now we will make a masala paste for Bengaluru darshini hotel style sweet sambar.
Here is what you will need.

One ingredient that is very essential for making this sambar is the byadagi chillies. The Bengaluru sambar has a darker colour when compared to the tamil sambar and that is because of the usage of byadagi chillies. Karnataka Byadagi chillies gives the sambar a very nice colour and flavour. If you cannot get hold of Byadagi chillies, you may use kashmiri red chillies. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma.

Heat peanut oil in a pan and add in the chana dal, coriander seeds and the cinnamon. When the dal is slightly brown, add in both the varieties of chillies. Saute for a few seconds. Remove the fried ingredients and set aside on a plate to cool. A Note on Cinnamon – We are using Indian cinnamon / cassia. Do not use a lot as it can be over powering and can spoil the taste of sambar. So a heads up on that

In the same pan, add in a teaspoon of oil. Add in the shallots (small onions) and the chopped tomatoes. Saute for a few minutes till the tomatoes are cooked and soft.

Now grind all the fried ingredients together in a mixie with half a cup of water to a smooth paste. Set aside.

Other Prep
Soak half a lime size tamarind in a cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. Discard the pith and seeds.

Grind quarter cup of fresh coconut with half a cup of water to a paste. Set aside. One can also use dessicated coconut if you dont have fresh coconut. But fresh coconut is a first choice.

Lets Sambar!!!!
Heat peanut oil in a pan and add in the sliced small onions (Indian shallots). Saute for 2-3 minutes till the onions are soft. Add in the tamarind extract.

Add in the salt, turmeric powder, sugar and jaggery. Don’t ask me why two kinds of sugar. While jaggery gives the earthy note, the sugar amps up the sweetness without overpowering.

Add in the ground masala paste. Wash the mixie with a cup of water and add it to the pan. Always wash the mixie and add it to the pan so you are not wasting any of the masala that is stuck in the mixie. It is an untold rule when you are cooking Indian food. Let the sambar simmer for 10 minutes. While simmering, if you feel that the consistency is too thick or the masalas are scorching at the bottom, feel free to add a little more water.

Add in the cooked dal, drumsticks and the ground coconut paste. Simmer for around 2-3 minutes. Switch off the flame.

Final tempering for the darshini style sweet sambar
Heat ghee in a small kadai. When the ghee is hot, add in the mustard seeds, slit green chillies, and curry leaves. Let the mustard seeds crackle. Add in a pinch of asafoetida. Add in the tempering to the sambar.

Project Bengaluru hotel / darshini style sweet sambar is successfully completed. Serve with idli. As they famously say here, do it “idli-dippu” style which means idlies dipped in a generous amount of sambar.

Bengaluru Darshini Hotel Style Sambar

---

• Author: Suguna Vinodh

Print Recipe

Pin Recipe

Description

Recipe for Bengaluru darshini hotel style sweet sambar. Karnataka restaurant style sambar with step by step pictures.

---

Ingredients

Main Prep
1/2 cup toor dal (thuvaram paruppu)
2 drumsticks, cut into two inch pieces
Masala Paste
2 teaspoon peanut oil (1 tsp + 1 tsp)
2 Tomatoes
5–6 small onions (Indian Shallots)
1/2 inch piece cinnamon
4 dried regular red chillies (guntur variety)
3 byadagi red chillies
1 tablespoon coriander seeds
1 tablespoon chana dal
Other Prep
half a lime size tamarind
1/4 cup fresh coconut
Final cooking of Sambar
1 teaspoon peanut oil
10 small onions (Indian Shallots)
1.5 teaspoon salt
1/2 teaspoon turmeric powder
1 tablespoon jaggery
2 teaspoon sugar
Final Tempering
2 teaspoon ghee
1/2 teaspoon mustard seeds
2 green chillies, slit
2 sprig curry leaves
a pinch of asafoetida (hing)

---

Instructions

Main Prep

Wash and soak half a cup of toor dal in 1.5 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Use the back of the tumbler to mash the dal. Set the dal aside to a bowl. Add in the drumsticks. Add one cup of water. Cook for 2-3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside. Dal and drumsticks are done.

Masala Paste

Heat a teaspoon of peanut oil in a pan and add in the chana dal, coriander seeds and the cinnamon. When the dal is slightly brown, add in both the varieties of chillies. Saute for a few seconds. Remove the fried ingredients and set aside on a plate to cool.

In the same pan, add in a teaspoon of peanut oil. Add in the shallots (small onions) and the chopped tomatoes. Saute for a few minutes till the tomatoes are cooked and soft.

Now grind all the fried ingredients together in a mixie with half a cup of water to a smooth paste. Set aside.

Other Prep
Soak half a lime size tamarind in a cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. Discard the pith and seeds.

Grind quarter cup of fresh coconut with half a cup of water to a paste. Set aside. One can also use dessicated coconut if you dont have fresh coconut. But fresh coconut is a first choice.

For the main Sambar

Heat peanut oil in a pan and add in the sliced small onions (Indian shallots). Saute for 2-3 minutes till the onions are soft. Add in the tamarind extract.

Add in the salt, turmeric powder, sugar and jaggery. Don’t ask me why two kinds of sugar. While jaggery gives the earthy note, the sugar amps up the sweetness without overpowering.

Add in the ground masala paste. Wash the mixie with a cup of water and add it to the pan. Always wash the mixie and add it to the pan so you are not wasting any of the masala that is stuck in the mixie. It is an untold rule when you are cooking Indian food. Let the sambar simmer for 10 minutes. While simmering, if you feel that the consistency is too thick or the masalas are scorching at the bottom, feel free to add a little more water.

Add in the cooked dal, drumsticks and the ground coconut paste. Simmer for around 2-3 minutes. Switch off the flame.

Final tempering for the darshini style sweet sambar
Heat ghee in a small kadai. When the ghee is hot, add in the mustard seeds, slit green chillies, and curry leaves. Let the mustard seeds crackle. Add in a pinch of asafoetida. Add in the tempering to the sambar.

Serve with idli. As they famously say here, do it “idli-dippu” style which means idlies dipped in a generous amount of sambar.

---

The post Bengaluru Darshini Hotel Style Sambar appeared first on Kannamma Cooks.

Recipe for Telugu Andhra style Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy Greens. Recipe with step by step pictures. Everyday lentil dish made with toor dal, raw mangoes and green amaranth leaves.

This is a very delicious everyday lentil recipe made with toor dal, green amaranth leaves and raw mango. This recipe is from my friend Sreedevi. Sreedevi’s husband Sreekanth and I are best friends from college. Sree and Sree are high school sweet hearts. During college days, all Sreekanth would speak non-stop was about his then girl friend. Those days are still so vivid in my memory. They were living in different cities at that time and they both were madly in love for each other. They are now married and have a beautiful son. Sreekanth now runs a very popular blog about personal finance. Do check it out. Here is a picture of me and Sreedevi (tummy full happy faces) taken in the 2000’s after a full meals dinner at Jayanagar Nagarjuna. Do try this Andhra style dal. I am sure you will like it. I have slightly adapted the recipe to suit my family.

Here is how to do Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy amaranth Greens
Green amaranth leaves are called as Thotakura or Koyagura. It just means garden leaf in Telugu. They also come in a version with red tinged leaves. I have made this dal with those red amaranth and it tastes good too. You can use whatever leafy green you have in your fridge. Wash the greens well, chop into small pieces. Set aside.

Here is a small tip while cleaning leafy greens. Getting rid of sand and dust from the greens is very important.

Peel and chop the raw mango. Rough chop is fine.

Wash the toor dal in water and add it to a bowl. Add in the raw mangoes and two cups of water. Add little water in a pressure cooker and place the bowl inside. Close the cooker and cook for 4 whistles. Remove from heat and wait for the pressure to settle. Set aside.
Tip: I always faced the problem of the water spewing out of the cooker whenever I cooked dal or rice. I easily overcame the problem by using the pot in pot method. In this method, pour little water in the cooker and then place a bowl inside the cooker with the dal and water in it. By cooking in this method, the problem of water spewing out of the whistle and making a whole mess of the stove area can be easily avoided. Do give it a try. This helps in keeping the work area very clean.

Heat oil in a pan and add in the onions. Saute the onions till soft. Add in the tomatoes and the green chillies. Saute for a couple of minutes. In many households, the onions and tomatoes are boiled along with the dal. Its fine. If you are rushed for time, do that. I find that sauteing the onions in oil adds a bit more flavour.

Add in the chopped green leaves. Saute until the leaves are wilted.

Add in the salt and a small piece of jaggery. The jaggery is optional. But the little sweetness balances the sour mangoes. I love to add jaggery in my sour curries.

Mash the cooked dal and add it to the pan. Simmer for a couple of minutes. Remove from heat and set aside.

Tempering:
Heat ghee in a kadai / small pan and add in the cumin seeds, mustard seeds, and garlic. Let the flame be on low as the garlic takes time to roast. If the garlic is big, chop into two to three pieces so it can get nicely roasted in ghee.

Once the mustard crackles and the garlic is roasted, add in the curry leaves and dried red chillies.

Switch off the flame and add in the turmeric powder and red chilli powder. Wet them in oil and immediately add it to the dal. You do not want the spice powders to change colour or burn. So be quick after adding the spice powders.

Fantastic lip-smacking Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy Greens is ready. Serve with rice and a good dollop of ghee. Dont forget a small nap after that as its customary after a good dal-rice lunch. Its comfort food for us South Indians.

Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy Greens

---

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 20m
• Total Time: 30m
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Recipe for Telugu Andhra style Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy Greens. Recipe with step by step pictures. Everyday lentil dish made with toor dal, raw mangoes and green amaranth leaves.

---

Ingredients

For cooking the dal

• 1/2 cup toor dal
• 1 small raw mango, peeled and roughly chopped
• 2 cups water

For the lentil gravy

• 2 teaspoon peanut oil
• 1 small onion, chopped (1/2 cup)
• 1 tomato, chopped
• 2 green chillies, chopped
• 1 teaspoon salt
• 2.5 cups finely chopped green amaranth leaves
• 1/2 teaspoon jaggery

For Tempering

• 1.5 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 4 cloves garlic, chopped
• 2 sprigs curry leaves
• 2 dried red chillies
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder

---

Instructions

• Wash the greens well, chop into small pieces. Set aside. Wash the toor dal in water and add it to a bowl. Add in the raw mangoes and two cups of water. Add little water in a pressure cooker and place the bowl inside. Close the cooker and cook for 4 whistles. Remove from heat and wait for the pressure to settle. Set aside.
• Heat oil in a pan and add in the onions. Saute the onions till soft. Add in the tomatoes and the green chillies. Saute for a couple of minutes. Add in the chopped green leaves. Saute until the leaves are wilted.
• Add in the salt and a small piece of jaggery. The jaggery is optional. But the little sweetness balances the sour mangoes. I love to add jaggery in my sour curries.
• Mash the cooked dal and add it to the pan. Simmer for a couple of minutes. Remove from heat and set aside.
• Heat ghee in a kadai / small pan and add in the cumin seeds, mustard seeds, and garlic. Let the flame be on low as the garlic takes time to roast. If the garlic is big, chop into two to three pieces so it can get nicely roasted in ghee.
• Once the mustard crackles and the garlic is roasted, add in the curry leaves and dried red chillies. Switch off the flame and add in the turmeric powder and red chilli powder. Wet them in oil and immediately add it to the dal. You do not want the spice powders to change colour or burn. So be quick after adding the spice powders.
• Serve hot with rice

---

The post Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy Greens appeared first on Kannamma Cooks.

Dal Makhani Recipe. Punjabi Dhaba style Dal Makhani recipe made without rajma. Slow cooked dal makhani with butter and cream. Recipe with step by step pictures.

Dal Makhani is comfort food. This dhaba / restaurant classic is my favorite. After having Dal Makhani at the ITC Bukhara – Royal Afghan, I have been wanting to recreate this classic at home. After a lot of tries, the Jiggs Kalra’s version from his cookbook Prashad published in 1986 just hit the spot. The recipe comes from Manjit Singh Gill (the then executive chef of the famed Bukhara Maurya Sheraton in Delhi). Also, Vir Sanghvi writes in his book “Rude Food” that Dal Makhani was invented by Moti Mahal and did not come from Punjab (He writes that a Punjabi home cook never mixed cream and black dal). This is a restaurant classic and was never cooked at home.

While the original recipe uses Rajma and Urad, the bukhara version is 100% urad. The dal gets its texture / viscosity from the slow cooking. At the famed bukhara restaurant, the dal is cooked overnite and is never taken off from heat. ITC also uses mineral water to standardize the taste of its signature dal bukhara at all its hotels. This is my attempt at recreating this classic recipe at home.

Here is a picture of our fantastic meal with the most delicious dal at ITC.

Click here to buy the books mentioned above online
Rude Food by Vir Sanghvi
Prashad Cookbook by J Inder Singh Kalra
Prashad Cookbook by J Inder Singh Kalra (Kindle Version)

Here is a list of other recipes on the site using urad dal.
Urad Dal recipes

I have made some small changes in the recipe to suit my home kitchen. Here is my adapted version of Dal Makhani.

Here is how to do dal makhani at home
Soaking the lentils for making Dal Makhani
Pick the urad dal for any sand or stone particles. Wash and Soak 2/3 cups of whole black urad dal for at least 8-10 hours. The original recipe uses Rajma. I have not used rajma and kept the dal ITC style. If using Rajma, soak about three tablespoons of rajma along with the black urad dal.

Do not skip soaking. This is a very hard lentil and needs soaking overnite.

Prep Work for making Dal Makhani
The original recipe is made in an open pot. I have made the recipe in a pressure cooker as its easy and gets the job done in lesser time. Take a pressure cooker and add in the soaked and drained lentils. I have used a 3 liter cooker today. Do not use a very big cooker for making the said quantity as I have seen that the dal might scorch while cooking.

Take a mixie and add in about 3 big ripe tomatoes (about 250 grams). Chop them roughly and add. Also add in a whole pod of garlic and two inches of ginger (about 20 grams each). Grind to a fine puree.

Add the grind puree to the cooker. Add 600 ml of water. Also add in quarter cup of butter. Quarter cup is about 4 tablespoons of butter. ( We shall worry about the clogged arteries later). Vir Sanghvi writes that this dish is not a lentil dish but a dairy product and I have to agree. The original recipe uses 1/2 a cup of butter. I have noticed that using half the quantity of butter itself produces a very rich dish. If you are feeling fancy, add more butter. Its totally up to you.

Add in the salt and the red chilli powder. Use Kashmiri red chilli powder for a vibrant colour.

Cover the cooker and set on the stove. After you get the first whistle (after about 3-4 minutes), reduce the flame to the lowest possible and allow it to cook for one whole hour. Yes. One hour. The slow cooking will make the dal very creamy. Just two things. The lowest flame possible and one full hour.

After the said cooking time, remove the pressure cooker from heat and allow the pressure from the cooker to settle naturally.

Take a potato masher and gently mash the dal.

Keep the dal back on a low heat and add in quarter cup of cream. I have used Amul cream (the one that comes in a tetra pak) today. Heavy whipping cream works just fine. Simmer on a low flame to heat up the cream. The original recipe uses half a cup of cream but I have used just half the quantity and I should say that I am very happy with the viscosity and richness of the dal.

Mix well.

Dal Makhani ITC Bukhara style is done.

Serve the Dal Makhani with roti, naan or paratha.

Dal Makhani Recipe

---

• Author: Suguna Vinodh
• Prep Time: 8h
• Cook Time: 1h
• Total Time: 9h
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Dal Makhani Recipe. Punjabi Dhaba style Dal Makhani recipe made without rajma. Slow cooked dal makhani with butter and cream. Recipe with step by step pictures.

---

Ingredients

Main Ingredients for making Dal Makhani

• 2/3 cup whole black urad dal
• 3 tablespoon rajma (red kidney beans) – optional
• 20 grams garlic (approx. about one whole pod)
• 20 grams ginger (about two inches)
• 3 big ripe tomatoes (about 250 grams)
• 1 teaspoon red chilli powder
• 1/4 cup unsalted butter
• 600 ml water
• 1/4 cup cream

---

Instructions

Here is how to make Dal Makhani at home

• Pick the urad dal for any sand or stone particles. Wash and Soak 2/3 cups of whole black urad dal for at least 8-10 hours. The original recipe uses Rajma. I have not used rajma and kept the dal ITC style. If using Rajma, soak about three tablespoons of rajma along with the black urad dal.
• Take a pressure cooker and add in the soaked and drained lentils.
• Take a mixie and add in about 3 big ripe tomatoes (about 250 grams). Chop them roughly and add. Also add in a whole pod of garlic and two inches of ginger (about 20 grams each). Grind to a fine puree.
• Add the grind puree to the cooker. Add 600 ml of water. Also add in quarter cup of butter. Quarter cup is about 4 tablespoons of butter. ( We shall worry about the clogged arteries later). Vir Sanghvi writes that this dish is not a lentil dish but a dairy product and I have to agree. The original recipe uses 1/2 a cup of butter. I have noticed that using half the quantity of butter itself produces a very rich dish. If you are feeling fancy, add more butter. Its totally up to you.
• Add in the salt and the red chilli powder.
• Cover the cooker and allow it to cook, After you get the first whistle (after about 3-4 minutes), reduce the flame to the lowest possible and allow it to cook for one whole hour. Yes. One hour. The slow cooking will make the dal very creamy. Just two things. The lowest flame possible and one full hour.
• After the said cooking time, remove the pressure cooker from heat and allow the pressure from the cooker to settle naturally.
• Take a potato masher and gently mash the dal.
• Keep the dal back on a low heat and add in quarter cup of cream. I have used Amul cream (the one that comes in a tetra pak) today. Heavy whipping cream works just fine. Simmer on a low flame to heat up the cream. The original recipe uses half a cup of cream but I have used just half the quantity and I should say that I am very happy with the viscosity and richness of the dal.
• Mix well. Dal Makhani ITC Bukhara style is done. Serve the Dal Makhani with roti, naan or paratha.

---

Notes

The original recipe is made in an open pot. I have made the recipe in a pressure cooker as its easy and gets the job done in lesser time.

I have used a 3 liter cooker today. Do not use a very big cooker for making the said quantity as I have seen that the dal might scorch while cooking. 5 liter cooker is ok. Add a cup of water extra while cooking if using a 5 liter cooker.

Adjust the butter and cream according to your preferences.

Keywords: dal makhani

The post Dal Makhani Recipe appeared first on Kannamma Cooks.

Tomato Pappu – Recipe for Andhra style tomato pappu made with toor dal. How to make Andhra / Telugu restaurant style Tomato Dal / Tomato lentil. Recipe with step by step pictures and video.

Here are recipes from the site using
Tomatoes
Toor Dal

Boiling the dal / lentil for making Andhra Style Tomato Pappu Recipe
I cook my dal in the pressure cooker. I like to cook the dal in a bowl inside the cooker to avoid spewing of the water from the pressure cooker. The important thing about Andhra style pappu is the consistency of the dal. It should be thick. So I use 1 dal : 3 water ratio for cooking. I have found that this water / dal ratio is perfect while making dal recipes.

Add half a cup of dal and 1.5 cups of water in a bowl and place the bowl in a pressure cooker that has been already filled with half a cup of water. In a small tumbler place the tamarind and add in little water. After 6 whistles from the cooker, remove from heat and set aside to cool. Let the pressure release naturally. Then open the cooker and mash the dal. Mashing is important as the dal becomes homogeneous and creamy. Set aside.

Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.

Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft.

Add one cup of finely chopped tomatoes and a teaspoon of salt. Add in a little sugar or jaggery. This is optional. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.

Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.

Now we will temper the dal.
Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds.

Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida. Let the spice powders roast in the residual heat. (Remember that the stove is off).

Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.

Andhra Style Tomato Pappu Recipe

---

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 20m
• Total Time: 30m
• Yield: 3 servings

Print Recipe

Pin Recipe

Description

Tomato Pappu – Recipe for Andhra style tomato pappu. How to make Andhra / Telugu restaurant style Tomato Dal / Tomato lentil. Recipe with step by step pictures.

---

Ingredients

For making Andhra Style Tomato Pappu Recipe

1/2 cup toor dal (arhar dal)
1.5 cups water
a small 1/4 inch piece of tamarind
2 teaspoon peanut oil / vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 sprigs curry leaves
3–4 cloves of garlic
2 –3 green chillies, chopped
2 dried chillies
1/4 cup onions, finely chopped
1 cup tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon sugar (optional)
2 sprigs coriander leaves, chopped

Tempering Andhra Style Tomato Pappu Recipe

1 tablespoon ghee
1/4 teaspoon cumin seeds
2 dried red chillies
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida

---

Instructions

• Cook the dal in a pressure cooker with 3 cups of water and tamarind (in a bowl). Cook for 6 whistles. Let the pressure release naturally. Mash the dal. Set aside.
• Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.
• Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft. Add one cup of finely chopped tomatoes and a teaspoon of salt. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.
• Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.
• Now we will temper the dal – Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds. Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida.
• Let the spice powders roast in the residual heat. (Remember that the stove is off). Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.

---

Keywords: tomato pappu

The post Andhra Style Tomato Pappu Recipe appeared first on Kannamma Cooks.

Recipe for Karnataka style Hurali Saaru / Horse gram Rasam. Rasam made with the horse gram stock and spices. A specialty from the Udupi region. Recipe with step by step pictures and video.

Here are other recipes from the site using Horse gram.
Horsegram Recipes
Rasam Recipes

Here is the video of how to make Karnataka style Hurali Saaru / Horse gram Rasam

Horse gram is one of our favorite lentils to have at home. Its one of the heartiest and tastiest lentils around. This Karnataka style Hurali Saaru / Horse gram Rasam is perfect for the current Bangalore weather. This can be had along with rice or even as a soup. Its a very comforting soup. The horse gram is boiled and the stock used for boiling is used to make this saaru / rasam. The boiled horse gram can be used to make a dal or mash. Do try it at home.

Here is how to make Karnataka style Hurali Saaru / Horse gram Rasam
Clean half a cup of horse gram. Usually, there will be small stones. Just take a hand full of horse gram and place it on a plate. Shake the plate and you will be able to see the stones if any. After cleaning wash the lentil 2-3 times. Add the lentils to a pressure cooker. Add 3 cups of water and half a teaspoon of sesame oil. Cook the lentils for 20 minutes on medium flame. Ignore the number of whistles. After 20 minutes, remove the lentils from heat and wait for the pressure to settle.
Note: If you have the time, you can also soak the lentils for 2-3 hours. Some even soak it overnight.

Strain the stock. The stock is what we will be using to make the Karnataka style Hurali Saaru / Horse gram Rasam today. The lentils can be used for making a horse gram mash.

Heat little Indian sesame oil in a pan and add in the fenugreek seeds, cumin seeds, black pepper, coriander seeds, curry leaves, and red chillies. I have used Byadagi chillies for this recipe. The Kashmiri red chillies are interchangeably used too. The Byadagi chillies offer a very nice color and flavour without it being too spicy. Sauté the spices on a low flame for a minute until fragrant. Add in the tomatoes, salt and a small piece of tamarind. Also add in the asafoetida and the turmeric powder. Cook till the tomatoes are mushy.

Once the tomatoes are mushy, add in the fresh shredded coconut. Sauté briefly for a few seconds. Remove from heat.

To the mixture, add in a few sprigs of coriander leaves and a cup of water. Grind to a smooth paste. Set aside.

Making the Karnataka style Hurali Saaru / Horse gram Rasam
Heat a kadai / pan and add in the horse gram stock and the ground masala paste. Wash the mixie with little water and add it to the pan. Add in the salt and the jaggery. Adjust water quantity if the rasam is too thick. Do not make this rasam too thin. It needs to have some body. So be careful while adding extra water. Let it boil for 10 minutes.

Tempering the Karnataka style Hurali Saaru / Horse gram Rasam
Heat ghee in a small kadai / pan. Add in the mustard seeds, curry leaves, dried red chillies and asafoetida. Let the mustard seeds crackle.

Add in the tempering to the boiling rasam.

A super fantastic Karnataka style Hurali Saaru / Horse gram Rasam is ready. Have it with rice or as a soup.

Hurali Saaru , Horsegram Rasam Recipe

---

• Author: Suguna Vinodh
• Prep Time: 20m
• Cook Time: 30m
• Total Time: 50m
• Yield: 4-5 servings

Print Recipe

Pin Recipe

Description

Recipe for Karnataka style Hurali Saaru / Horsegram Rasam. Rasam made with the horsegram stock and spices. A specialty from the Udupi region. Recipe with step by step pictures and video.

---

Ingredients

Cooking Horsegram for Hurali Saaru

1/2 cup horsegram
3 cups water
1/2 teaspoon Indian sesame oil

Other Ingredients for Hurali Saaru

2 teaspoon Indian sesame oil
1/8 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black pepper
1/4 teaspooon coriander seeds
2 sprigs curry leaves
4 byadagi / kashmiri red chillies
2 tomatoes
3/4 teaspoon salt + 1/2 teaspoon salt
1 marble size tamarind
1/4 teaspoon asafoetida
3/4 teaspoon turmeric powder
1/3 cup fresh shredded coconut
3 sprigs coriander leaves + 2 sprigs coriander leaves
1/2 teaspoon jaggery

Tempering for Hurali Saaru

1 teaspoon ghee
1/4 teaspoon mustard seeds
2 sprigs curry leaves
2 dried red chillies
1/4 teaspoon asafoetida

---

Instructions

Clean half a cup of horsegram. Usually, there will be small stones. Just take a hand full of horsgram and place it on a plate. Shake it and you will be able to see the stones if any. After cleaning wash the lentil 2-3 times. Add the lentils to a pressure cooker. Add 3 cups of water and half a teaspoon of sesame oil. Cook the lentils for 20 minutes on medium flame. Ignore the number of whistles. After 20 minutes, remove the lentils from heat and wait for the pressure to settle. Strain the stock. The stock is what we will be using to make the Karnataka style Hurali Saaru / Horsegram Rasam today. The lentils can be used for making a horse gram mash.

Heat little Indian sesame oil in a pan and add in the fenugreek seeds, cumin seeds, black pepper, coriander seeds, curry leaves, and red chillies. I have used the Byadagi chillies for this recipe. The kashmiri red chillies are interchangeably used too. The byadagi chillies offer a very nice colour and flavour without it being too spicy. Saute the spices on a low flame for a minute until fragrant. Add in the tomatoes, salt and a small piece of tamarind. Also add in the asafoetida and the turmeric powder. Cook till the tomatoes are mushy. Once the tomatoes are mushy, add in the fresh shredded coconut. Saute briefly for a few seconds. Remove from heat.

To the mixture, add in a few sprigs of coriander leaves and a cup of water. Grind to a smooth paste. Set aside.

Heat a kadai / pan and add in the horsegram stock and the ground masala paste. Wash the mixie with little water and add it to the pan. Add in the salt and the jaggery. Adjust water quantity if the rasam is too thick. Do not make this rasam too thin. It needs to have some body. So be careful while adding extra water. Let it boil for 10 minutes.

Heat ghee in a small kadai / pan. Add in the mustard seeds, curry leaves, dried red chillies and asafoetida. Let the mustard seeds crackle. Add in the tempering to the boiling rasam. A super fantastic Karnataka style Hurali Saaru / Horsegram Rasam is ready. Have it with rice or as a soup.

---

Notes

The horsegram can be soaked for a couple of hours and used if you have the time.

Keywords: hurali saaru

The post Hurali Saaru , Horse gram Rasam Recipe appeared first on Kannamma Cooks.

Paruppu podi recipe for rice. Paruppu podi made with the addition of Garlic – Andhra style. Kandi Pappu podi recipe. Recipe with step by step pictures and video.

Andhra style paruppu podi with garlic / Kandi pappu podi served with hot white rice and ghee is a meal in itself. This is a very simple recipe and can be made at home in under 20 minutes. The lentils, garlic and spices are roasted and ground to a powder. We like the podi ground fine at home. If you like a coarse texture, set aside a tablespoon of the lentil mixture before grinding. Grind the rest of the mixture to a fine powder and add back the lentil mixture and pulse a few times so the lentils added retain its coarse texture. Adjust the spice levels according to your taste. I add a few Byadagi / Kashmiri chillies for colour along with the regular Gundu chillies. The garlic is used in this recipe along with the skin. The roasted skin gives a fantastic aroma and flavour. If you want a paruppu podi that is deep yellow in colour, omit the curry leaves. Store the podi in a airtight container and use it within a month.

Here are other chutney podi / idli podi recipes from the site
Chutney Powder recipes

Here is the video of how to make Paruppu Podi Recipe with Garlic

Here are the step by step pictures of how to make Paruppu Podi Recipe with Garlic

Slightly smash the garlic along with the skin. Add it to a hot skillet along with a little coconut oil. Roast for a minute. Set aside to cool. The skin adds a lot of aroma and flavour to the powder.

Add in the toor dal to the pan. Add in the cumin seeds and black pepper. Dry roast on a low flame. Low flame is key as you do not want to burn the lentils. Roasting on a low flame brings out a lot of flavour from the lentils.

After a couple of minutes add in the red chillies and the curry leaves. If you want a bright yellow colour powder, omit the curry leaves. Dry roast all the ingredients on a low flame until the lentils are golden in colour.

Add in the fried gram / pottu kadalai and dry roast for a few seconds.

Switch off the flame and add back the roasted garlic, asafoetida and salt. Mix well to combine.

Immediately, transfer the roasted mixture to a plate / bowl. Let it cool completely. Do not leave the mixture in the pan as it will still continue to cook the lentils and the lentils may burn.

Grind the mixture to a fine powder. We like the podi ground fine at home. If you like a coarse texture, set aside a tablespoon of the lentil mixture before grinding. Grind the rest of the mixture to a fine powder and add back the lentil mixture and pulse a few times so the lentils added retain its coarse texture.

Store the podi in a airtight container and use it within a month. Serve the podi mixed with rice and hot ghee.

Paruppu Podi Recipe with Garlic

---

★★★★★

5 from 1 reviews

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 10m
• Total Time: 20m
• Yield: 1.5 cups

Print Recipe

Pin Recipe

Description

Paruppu podi recipe for rice. Paruppu podi made with the addition of Garlic – Andhra style. Kandi Pappu podi recipe. Recipe with step by step pictures and video.

---

Ingredients

6 cloves of garlic
1/2 teaspoon coconut oil
3/4 cup toor dal
1/4 teaspoon cumin seeds
1/2 teaspoon black pepper
6 dried red chillies
2 Byadagi / Kashmiri red chillies
2 sprigs curry leaves
1/2 cup fried gram (pottu kadalai)
1/4 teaspoon asafoetida
1 teaspoon salt

---

Instructions

Slightly smash the garlic along with the skin. Add it to a hot skillet along with a little coconut oil. Roast for a minute. Set aside to cool. The skin adds a lot of aroma and flavour to the powder.

Add in the toor dal to the pan. Add in the cumin seeds and black pepper. Dry roast on a low flame. Low flame is key as you do not want to burn the lentils. Roasting on a low flame brings out a lot of flavour from the lentils. After a couple of minutes add in the red chillies and the curry leaves. If you want a bright yellow colour powder, omit the curry leaves. Dry roast all the ingredients on a low flame until the lentils are golden in colour. Add in the fried gram / pottu kadalai and dry roast for a few seconds.

Switch off the flame and add back the roasted garlic, asafoetida and salt. Mix well to combine. Immediately, transfer the roasted mixture to a plate / bowl. Let it cool completely. Do not leave the mixture in the pan as it will still continue to cook the lentils and the lentils may burn.

Grind the mixture to a fine powder. We like the podi ground fine at home. If you like a coarse texture, set aside a tablespoon of the lentil mixture before grinding. Grind the rest of the mixture to a fine powder and add back the lentil mixture and pulse a few times so the lentils added retain its coarse texture.

Store the podi in a airtight container and use it within a month. Serve the podi mixed with rice and hot ghee.

---

Keywords: paruppu podi

The post Paruppu Podi Recipe with Garlic appeared first on Kannamma Cooks.

A very different sambar recipe from the Negamam region of Kongunadu, Tamilnadu. Sambar made with vegetables and a home made coconut masala. Recipe with step by step pictures and video.

Negamam is known all over Tamilnadu for its looms and especially the handloom sarees. This gem of a recipe has been curated by Vinodh’s cousin Mahesh Akka. Mahesh akka recently made a second home, a farm in Negamam near Coimbatore. This recipe comes from the previous owners of the farm. They live next door and Mahesh akka says that they are one of the best hosts and their food is so simple and different. This sambar is one such find. She served me this sambar when I visited her this time when I was in Coimbatore. Very little lentils are used in the sambar and the method of making it is very unique. She passed on the recipe to be featured here in Kannamma Cooks. While I have shared a lot of sambar recipes on the site, each of them is unique and so is this one. Here are the other sambar recipes from the site.
Sambar and Kuzhambu Varieties

Here is my favorite Mahesh akka.

Here is the video of how to make Negamam Sambar

Here is how to do Negamam Sambar
First, lets cook the dal. Unlike traditional sambar recipes, this recipe for Negamam sambar uses very little dal. Take a pressure cooker and add in the washed lentils. I have used 1/3 cup of toor dal. Add in the water and cover. (For measurements etc…. scroll to the bottom of the page)

Cook for 5 whistles, approximately about 5-6 minutes. Remove from heat and wait for the pressure to settle. Open the cooker and mash the lentils with a back of a cup / tumbler to a fine puree. Set aside.

Take a lime size tamarind and soak it in hot water for about 15 minutes. Squeeze the tamarind and extract the pulp. Discard the seeds and the pith. Set aside.

Take a kadai / pan and add in the tamarind extract. Add in a cup of water.

Add in the veggies. Drumstick, potatoes and brinjal is what is traditionally used. Add in the salt, turmeric powder and red chilli powder. Mix well to combine. Note: After chopping potatoes and brinjal, place it in a bowl of water to prevent discoloration.

Cover the pan and let it cook for 15 minutes on medium flame. After 15 minutes, just try breaking a small piece of potato. The potatoes should be soft and fork tender.

While the veggies are cooking, we will make a masala paste for Negamam sambar. Take a pan and add in the rice and coriander seeds. Regarding rice, parboiled rice / raw rice all works. Use whatever you have on hand. Dry roast on a low flame till the rice is roasted and light brown in colour. Add in the curry leaves and briefly sauté for a few seconds.

Remove the roasted rice mixture from heat and add it to a bowl. Add in fresh shredded coconut and half a cup of water. Grind to a fine paste.

Add in the ground paste to the pan. Wash the mixie/bowl with half a cup of water and add it back to the pan.

Let it cook for five minutes. The mixture will thicken considerably. Add in the mashed dal to the pan. Let it simmer for a few minutes.

Tempering for Negamam Sambar
Take a small kadai and add in Indian sesame oil. To the hot oil, add in the fenugreek seeds, mustard seeds and curry leaves. Let the mustard seeds crackle. Switch off the flame. To the hot oil, add in the asafoetida and the sambar powder. Mix well for a few seconds.

Add it to the sambar and let the sambar simmer for a minute more. Finally finish with a generous sprinkle of coriander leaves. Negamam sambar is ready.

This is an excellent sambar that can be served with rice. This can also be served with idli and dosai. In case of making it for tiffin to serve with idli and dosai, sprinkle a teaspoon of jaggery at the end as tiffin sambar tastes so good with the addition of a little sugar. Hope you will try this sambar at home.

Negamam Sambar Recipe

---

★★★★★

5 from 2 reviews

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 30m
• Total Time: 40m
• Yield: 6

Print Recipe

Pin Recipe

Description

A very different sambar recipe from the Negamam region of Kongunadu, Tamilnadu. Sambar made with vegetables and a home made coconut masala. Recipe with step by step pictures and video.

---

Ingredients

For cooking the dal

1/3 cup toor dal
1.5 cups water

Making tamarind extract

1 small lime size tamarind
1 cup hot water

Masala for Negamam Sambar

1 tablespoon rice
1 teaspoon coriander seeds
1/3 cup fresh shredded coconut
1/2 cup water

Other Ingredients for Negamam Sambar

1 drumstick, chopped
1 potato, diced
3 brinjals. chopped
10 Indian Shallots, ( sambar onions )
2 tomatoes, chopped
1 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 sprigs coriander leaves, finely chopped
1.5 cups water (divided)

Tempering for Negamam Sambar

1 tablespoon Indian sesame oil
1/8 teaspoon fenugreek seeds
1/4 teaspoon black mustard seeds
1 sprig curry leaves
1/4 teaspoon asafoetida
1 teaspoon sambar powder

---

Instructions

Take a pressure cooker and add in the washed lentils. Cook for 5 whistles, approximately about 5-6 minutes. Remove from heat and wait for the pressure to settle. Open the cooker and mash the lentils with a back of a cup / tumbler to a fine puree. Set aside.

Take a lime size tamarind and soak it in hot water for about 15 minutes. Squeeze the tamarind and extract the pulp. Discard the seeds and the pith. Set aside.

Take a kadai / pan and add in the tamarind extract. Add in a cup of water. Add in the veggies. Add in the salt, turmeric powder and red chilli powder. Mix well to combine. Cover the pan and let it cook for 15 minutes on medium flame. After 15 minutes, just try breaking a small piece of potato. The potatoes should be soft and fork tender.

While the veggies are cooking, we will make a masala paste for Negamam sambar. Take a pan and add in the rice and coriander seeds. Regarding rice, parboiled rice / raw rice all works. Use whatever you have on hand. Dry roast on a low flame till the rice is roasted and light brown in colour. Add in the curry leaves and briefly sauté for a few seconds. Remove the roasted rice mixture from heat and add it to a bowl. Add in fresh shredded coconut and half a cup of water. Grind to a fine paste.

Add in the ground paste to the pan. Wash the mixie/bowl with half a cup of water and add it back to the pan. Let it cook for five minutes. The mixture will thicken considerably. Add in the mashed dal to the pan. Let it simmer for a few minutes.

Take a small kadai and add in Indian sesame oil. To the hot oil, add in the fenugreek seeds, mustard seeds and curry leaves. Let the mustard seeds crackle. Switch off the flame. To the hot oil, add in the asafoetida and the sambar powder. Mix well for a few seconds. Add it to the sambar and let the sambar simmer for a minute more. Finally finish with a generous sprinkle of coriander leaves. Negamam sambar is ready.

Notes

This is an excellent sambar that can be served with rice. This can also be served with idli and dosai. In case of making it for tiffin to serve with idli and dosai, sprinkle a teaspoon of jaggery at the end as tiffin sambar tastes so good with the addition of a little sugar. Hope you will try this sambar at home.

Keywords: Negamam Sambar

The post Negamam Sambar Recipe appeared first on Kannamma Cooks.

Recipe for Milagai killi potta sambar. Sambar made with tempered red chillies. Spice powders, sambar powders etc are not used in this sambar… Recipe with step by step pictures.

Milagai killi potta sambar just means sambar made with broken chillies. There is no spice powders used in this particular sambar recipe. The heat and spice comes only from the chillies and is a very different and lite sambar. It goes well with rice and potato roast.

Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and fenugreek seeds. Add in the dried red chillies. Break the chillies into two and then add it to the kadai. I leave the stem on as it has a lot of flavour too.

Add in a few green chillies too. This sambar does not have any sambar powder or any spice powders. So be generous with the chillies as the chilli flavour has to be predominant in this sambar.

Sauté the chillies until they fluff up and slightly brown. Switch on the chimneys in the kitchen as its gonna be a little smoky. Add in the sliced onions.

Add in the salt. Rock salt is preferred for this recipe. Sauté the onions till they are soft. It will take about 2-3 minutes. No need to brown the onions.

Add in the tomatoes, asafoetida and turmeric powder. Sauté till the tomatoes are mushy.

Soak half a lime size tamarind in a cup of hot water for twenty minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Do not use a lot of tamarind extract for making this sambar. The sambar should be only slightly sour.

Add in the tamarind extract and cook for five minutes.

Add in the cooked toor dal. Here is how I cook the dal. Add half a cup of dal and 2 cups of water in a bowl and place the bowl in a pressure cooker that has been already filled with half a cup of water. Cooking the dal in a separate bowl in a cooker is how I cook my dal. The dal does not spew out of the whistle from the cooker so cleanup is easy. Cook the dal for 6 whistles – about 10-12 minutes. After 6 whistles from the cooker, remove from heat and set aside to cool. Let the pressure release naturally. Then open the cooker and mash the dal. Mashing is important as the dal becomes homogeneous and creamy. Set aside.

Simmer the sambar for five minutes on a low flame.

Add in the chopped coriander leaves. Simmer for a minute more. Milagai Killi potta sambar is ready. Serve with hot rice.

Milagai Killi Potta Sambar

---

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 20m
• Total Time: 30m
• Yield: 4

Print Recipe

Pin Recipe

Description

Recipe for Milagai killi potta sambar. Sambar made with tempered red chillies without using spice powders, sambar powders etc… Recipe with step by step pictures.

---

Ingredients

Main Ingredients for the sambar

1 tablespoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
2 sprigs curry leaves
5 dried red chillies
2 green chillies
1 teaspoon rock salt
1/2 cup sliced onions
2 tomatoes, chopped
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
2 sprigs coriander leaves, chopped

For making tamarind extract

1/2 a lime size tamarind
1 cup water

For cooking the dal

1/2 cup toor dal
2 cups water

---

Instructions

Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and fenugreek seeds. Add in the dried red chillies. Break the chillies into two and then add it to the kadai. Add in a few green chillies too. This sambar does not have any sambar powder or any spice powders. So be generous with the chillies as the chilli flavour has to be predominant in this sambar. Sauté the chillies until they fluff up and slightly brown.

Add in the salt. Rock salt is preferred for this recipe. Sauté the onions till they are soft. It will take about 2-3 minutes. No need to brown the onions. Add in the tomatoes, asafoetida and turmeric powder. Sauté till the tomatoes are mushy.

Soak half a lime size tamarind in a cup of hot water for twenty minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add in the tamarind extract and cook for five minutes.

Add the cooked dal. (Check Notes)

Soak half a lime size tamarind in a cup of hot water for twenty minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add in the tamarind extract and cook for five minutes.

Add in the cooked toor dal. Simmer the sambar for five minutes on a low flame. Add in the chopped coriander leaves. Simmer for a minute more. Milagai Killi potta sambar is ready. Serve with hot rice.

Notes

Here is how I cook the dal. Add half a cup of dal and 2 cups of water in a bowl and place the bowl in a pressure cooker that has been already filled with half a cup of water. Cooking the dal in a separate bowl in a cooker is how I cook my dal. The dal does not spew out of the whistle from the cooker so cleanup is easy. Cook the dal for 6 whistles – about 10-12 minutes. After 6 whistles from the cooker, remove from heat and set aside to cool. Let the pressure release naturally. Then open the cooker and mash the dal. Mashing is important as the dal becomes homogeneous and creamy. Set aside.

Keywords: killi potta sambar

The post Milagai Killi Potta Sambar appeared first on Kannamma Cooks.

Andhra style Chow Chow Tomato Pappu Recipe. Recipe for mashed creamy dal made with chow chow (chayote squash) and tomatoes.

Chow Chow / Chayote Squash is something I cook a lot these days as its very low in calories and can fill you up easily. 100 grams of Chow Chow has just 19 Kcal (according to wiki) making it a non-starchy veggie to have without having to worry about calories. Chow Chow is a good source of vitamin C. I picked up the habit of eating chow chow from my chayote veggie extraordinaire, chayote embroider, Trader Joe’s chayote hoarder, chayote aficionado, my dearest lulu baby @lulufit_kitchen. While buying chow chow, pick a small young fruit as they tend to be tender. The bigger ones turn very fibrous at the ends. This recipe for mashed chow chow tomato pappu is one of our current favorites at home. I like to mash the chow chow with the dal to get a creamier dal. You can also add boiled chayote’s to the dal at the end if you prefer that way.

Here is the video of Chow Chow Tomato Pappu Recipe

Here is how to make Chow Chow Tomato Pappu Recipe
Wash and soak the toor dal in water. Set aside. Let it soak for 15-20 minutes.
Heat oil in a pressure cooker. Add in the fenugreek seeds, cumin seeds, curry leaves and garlic. Let the curry leaves turn aromatic. Add in the onions and sauté for about 4-5 minutes until the onions are soft.

Once the onions are soft, add in the finely chopped tomatoes.

Add in the salt and the green chillies. Adjust the green chillies according to your taste. You can also omit it if you want the dal to be mild. Add in the spice powders and jaggery. Mix well to combine.

Sauté the mixture for about 5 minutes until the tomatoes are mushy. Cover the pan with a lid so the tomatoes cook faster.

Once the tomatoes are mushy, add in the water. Add in the washed, soaked and drained dal. Let it come to a boil.

In the mean time, wash, peel and de seed the chow chow. I have used two small chow chow for this recipe today. Roughly chop the chow chow. If the chow chow is big, try to remove / peel the skin completely. The skin can become very fibrous.

Cover the pressure cooker and pressure cook for 15 minutes on medium flame. Ignore the number of whistles. After 15 minutes, remove from heat and wait for the pressure to settle.

Open the cooker and mash the dal.

Tempering the dal
Heat ghee in a small pan on low flame. Add in the crushed garlic with skin and roast for a minute. Add in the mustard seeds, curry leaves, dried red chillies and asafoetida. Let the mustard seeds crackle.

Add in the hot ghee mixture to the dal. Add in the coriander leaves and mix well to combine. Serve the dal with rice and a dollop of ghee.

Chow Chow Tomato Pappu Recipe

---

• Author: Suguna Vinodh
• Prep Time: 5m
• Cook Time: 25m
• Total Time: 30m
• Yield: 5-6 servings

Print Recipe

Pin Recipe

Description

Andhra style Chow Chow Tomato Pappu Recipe. Recipe for mashed creamy dal made with chow chow (chayote squash) and tomatoes.

---

Ingredients

For making Chow Chow Tomato Pappu

1/2 cup toor dal
1 teaspoon Indian sesame oil
1/8 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
2 sprigs curry leaves
2 cloves garlic chopped
1/2 cup onions finely chopped
3 tomatoes, finely chopped
2 green chillies, chopped
1 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon jaggery
2 cups water
2 small chow chow / chayote squash
2 sprigs coriander leaves, finely chopped

For Tempering the Dal

1.5 teaspoon ghee
4 cloves garlic with skin, smashed
1/4 teaspoon mustard seeds
1 sprig curry leaves
3 dried red chillies
1/8 teaspoon asafoetida

---

Instructions

Wash and soak the toor dal in water. Set aside. Let it soak for 15-20 minutes.
Heat oil in a pressure cooker. Add in the fenugreek seeds, cumin seeds, curry leaves and garlic. Let the curry leaves turn aromatic. Add in the onions and sauté for about 4-5 minutes until the onions are soft. Once the onions are soft, add in the finely chopped tomatoes. Add in the salt and the green chillies. Adjust the green chillies according to your taste. You can also omit it if you want the dal to be mild. Add in the spice powders and jaggery. Mix well to combine. Sauté the mixture for about 5 minutes until the tomatoes are mushy. Cover the pan with a lid so the tomatoes cook faster.

Once the tomatoes are mushy, add in the water. add in the washed, soaked and drained dal. Let it come to a boil. In the mean time, wash, peel and de seed the chow chow. Roughly chop the chow chow. If the chow chow is big, try to remove / peel the skin completely. The skin can become very fibrous. Cover the pressure cooker and pressure cook for 15 minutes on medium flame. Ignore the number of whistles. After 15 minutes, remove from heat and wait for the pressure to settle. Open the cooker and mash the dal.

Tempering the dal
Heat ghee in a small pan on low flame. Add in the crushed garlic with skin and roast for a minute. Add in the mustard seeds, curry leaves, dried red chillies and asafoetida. Let the mustard seeds crackle. Add in the hot ghee mixture to the dal. Add in the coriander leaves and mix well to combine. Serve the dal with rice and a dollop of ghee.

Keywords: chow chow tomato pappu

The post Chow Chow Tomato Pappu Recipe appeared first on Kannamma Cooks.

Recipe for traditional sambar sadam made with brown rice in an Instant pot. Recipe with step by step pictures and video.

Here is a simple recipe for making sambar sadam using an instant pot. I have used a lot of veggies making it a healthy balanced meal in itself. If you are looking for sambar sadam made in a pressure cooker, click here

Here is some links to buy products online
Instant Pot
Heavy duty Indian Mixie

Here is the video of Sambar Sadam made with Brown Rice – Instant Pot Recipe

Here is how to make Sambar Sadam made with Brown Rice – Instant Pot Recipe

Wash and soak the brown rice and toor dal in water for 30 minutes. I have used the quick cooking variety of brown rice available in India. Brands like Daawat, Kohinoor, India gate all have quick cooking brown rice and it works really well. You can use any brand and it just works fine.

Now lets make a sambar masala paste
Heat oil in a pan and add in the chana dal. Roast the chana dal on a low flame until lightly golden.

Add in the spices and curry leaves. Sauté for a few seconds until they turn aromatic.

Add in the desiccated coconut and sauté for a few more seconds. Do not roast coconut for a long time. It will burn in no time. If you do not have desiccated coconut, fresh coconut can also be used.

Let the mixture cool a bit. Add in half a cup of water and grind to a paste. Set aside.

Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.

Now lets cook the sambar rice in the Instant pot.
Switch on the Instant pot and set the Instant pot on saute mode.
Add in oil to the Instant pot. Add in the cumin seeds, asafoetida and the curry leaves. Let the cumin seeds crackle. Add in the shallots and saute for a few minutes.

Add in the tomatoes and the salt. Cook till the tomatoes are mushy. Add in the turmeric and jaggery.

Add in the tamarind pulp, ground paste and a cup of water. Mix well to combine.

Add in the veggies and three cups of water. The vegetables I have used today are carrots, beans, pumpkin, capsicum, potato, egg plant / brinjal and drumsticks. Use a variety of vegetables. Add in the drained rice and lentil.

The idea behind adding a lot of veggies is to “eat a rainbow everyday”. Try to add a variety of fruits and veggies to your diet.

Cover the instant pot with the lid. Set the valve in sealing mode. Cancel the saute mode.
Set the Instant pot in pressure cooker mode for 20 minutes.

After the 20 minutes, let the pressure settle. Open the instant pot and mix well to combine.
Now lets do a tempering for the sambar sadam.
Heat ghee in a small pan and add in the fenugreek seeds, mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Switch off the flame and add in the red chilli powder. Immediately add the tempering to the sambar sadam.

Serve hot.

Sambar Sadam made with Brown Rice – Instant Pot Recipe

---

★★★★★

5 from 1 reviews

• Author: Suguna Vinodh
• Prep Time: 20m
• Cook Time: 20m
• Total Time: 40m
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Recipe for traditional sambar sadam made with brown rice in an Instant pot. Recipe with step by step pictures and video.

---

Ingredients

Soak the Rice and Lentil

3/4 cup Brown Rice
3/4 cup toor dal

Sambar Masala Paste

1 teaspoon Indian sesame oil
2 tablespoon chana dal
1 teaspoon coriander seeds
1/8 teaspoon fenugreek seeds
1/4 teaspoon black pepper
4 gundu red chillies
1 sprig curry leaves
2 tablespoon desiccated coconut
1/2 cup water

Tamarind Pulp

1/2 inch ball of tamarind
3/4 cup hot water

Other Ingredients

1 teaspoon Indian sesame oil
1/2 teaspoon cumin seeds
1/8 teaspoon asafoetida compound or powder
1 sprig curry leaves
1/4 cup shallots, Indian small onions
2 tomatoes chopped
1.5 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon jaggery
4 cups water
3 cups mixed vegetables

Tempering

2 teaspoon ghee
1/8 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 sprig curry leaves
3 gundu red chillies
1/2 teaspoon red chilli powder

---

Instructions

Wash and soak the brown rice and toor dal in water for 30 minutes.

Now lets make a sambar masala paste
Heat oil in a pan and add in the chana dal. Roast the chana dal on a low flame until lightly golden. Add in the spices and curry leaves. Sauté for a few seconds until they turn aromatic. Add in the desiccated coconut and sauté for a few more seconds. Do not roast coconut for a long time. It will burn in no time. If you do not have desiccated coconut, fresh coconut can also be used. Let the mixture cool a bit. Add in half a cup of water and grind to a paste. Set aside.

Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.

Now lets cook the sambar rice in the Instant pot.
Switch on the Instant pot and set the Instant pot on sauté mode.
Add in oil to the Instant pot. Add in the cumin seeds, asafoetida and the curry leaves. Let the cumin seeds crackle. Add in the shallots and sauté for a few minutes. Add in the tomatoes and the salt. Cook till the tomatoes are mushy. Add in the turmeric and jaggery.

Add in the tamarind pulp, ground paste and a cup of water. Mix well to combine. Add in the veggies and three cups of water. The vegetables I have used today are carrots, beans, pumpkin, capsicum, potato, egg plant / brinjal and drumsticks. Use a variety of vegetables. Add in the drained rice and lentil. Cover the instant pot with the lid. Set the valve in sealing mode. Cancel the sauté mode. Set the Instant pot in pressure cooker mode for 20 minutes. After the 20 minutes, let the pressure settle. Open the instant pot and mix well to combine.

Now lets do a tempering for the sambar sadam.
Heat ghee in a small pan and add in the fenugreek seeds, mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Switch off the flame and add in the red chilli powder. Immediately add the tempering to the sambar sadam.

Serve hot.

Keywords: sambar sadam with brown rice

The post Sambar Sadam made with Brown Rice – Instant Pot Recipe appeared first on Kannamma Cooks.

Recipe for dal fry with garlic. Creamy and delicious dal flavored with a garlic tempering. Recipe for step by step pictures and video.

Here are some tools and ingredients you can buy online for making this recipe
Anodised Kadai
3 liter pressure cooker
Turmeric Powder

Here is the recipe video of how to make dal fry, restaurant style.

Recipe for Restaurant Style Dal Fry With Garlic
Add a little water (1/2 cup) to a pressure cooker. Take a bowl and place it in the cooker. Add in half cup of washed toor dal to the bowl. Add in 1.5 cups water, little oil and turmeric powder. Cover and cook on medium flame for 10-12 minutes. About 5 whistles. After the said time, remove the cooker from heat and let the pressure of the cooker settle on its own.

After the pressure settles, open the cooker and mash the dal. Set aside.

Heat oil in a pan and add in the chopped garlic, ginger and finely chopped curry leaves. Sauté for a few seconds.

Add in the onions and the salt. Sauté for a few minutes till the onions are soft.

Add in the tomatoes and the chopped green chillies. Add in the spice powders and the sugar. The sugar nicely rounds out the flavour of the dal. You can omit the sugar if you do not want to.

Cover the pan with a lid and cook on a medium flame for about 3-4 minutes until the tomatoes are mushy.

Add in the cooked and mashed dal. Mix well to combine.

Add in little water to adjust the consistency of the dal. Let it come to a simmer. Add in the chopped coriander leaves and mix well to combine.

Tempering the dal
Heat ghee in a small pan and add in the chopped garlic. Keep the flame on low and roast till the garlic is well roasted and lightly golden.

Add in the cumin seeds and roast for a few seconds. Switch off the flame and add in the red chilli powder and asafoetida. Mix well and let the spices bloom in oil. Add it immediately to the dal.

Serve the dal with roti or rice.

Restaurant Style Dal Fry With Garlic

---

• Author: Suguna Vinodh
• Prep Time: 15m
• Cook Time: 20m
• Total Time: 35m
• Yield: 3-4 servings

Print Recipe

Pin Recipe

Description

Recipe for dal fry with garlic. Creamy and delicious dal flavored with a garlic tempering. Recipe for step by step pictures and video.

---

Ingredients

Cooking the dal

1/2 cup toor dal, washed
1.5 cups water
1/4 teaspoon turmeric powder
1/4 teaspoon peanut oil

For making the dal fry

2 teaspoon peanut oil
2 teaspoon garlic, finely chopped
1 teaspoon ginger, finely chopped
2 sprigs curry leaves, finely chopped
1/2 cup onions, finely chopped
1 teaspoon salt
1/2 cup tomatoes, finely chopped
2 green chillies, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1.5 teaspoon coriander powder
1/4 teaspoon sugar
1/2 cup water
2 tablespoon coriander leaves, finely chopped

Tempering the dal

2 teaspoon ghee
2 teaspoon garlic, finely chopped
1/2 teaspoon cumin seeds
1/4 teaspoon red chilli powder
1/4 teaspoon asafoetida

---

Instructions

Add a little water (1/2 cup) to a pressure cooker. Take a bowl and place it in the cooker. Add in half cup of washed toor dal to the bowl. Add in 1.5 cups water, little oil and turmeric powder. Cover and cook on medium flame for 10-12 minutes. About 5 whistles. After the said time, remove the cooker from heat and let the pressure of the cooker settle on its own. After the pressure settles, open the cooker and mash the dal. Set aside.

Heat oil in a pan and add in the chopped garlic, ginger and finely chopped curry leaves. Sauté for a few seconds. Add in the onions and the salt. Sauté for a few minutes till the onions are soft. Add in the tomatoes and the chopped green chillies. Add in the spice powders and the sugar. The sugar nicely rounds out the flavour of the dal. You can omit the sugar if you do not want to.

Cover the pan with a lid and cook on a medium flame for about 3-4 minutes until the tomatoes are mushy. Add in the cooked and mashed dal. Mix well to combine. Add in little water to adjust the consistency of the dal. Let it come to a simmer. Add in the chopped coriander leaves and mix well to combine.

Tempering the dal
Heat ghee in a small pan and add in the chopped garlic. Keep the flame on low and roast till the garlic is well roasted and lightly golden. Add in the cumin seeds and roast for a few seconds. Switch off the flame and add in the red chilli powder and asafoetida. Mix well and let the spices bloom in oil. Add it immediately to the dal.

Serve the dal with roti or rice.

Keywords: dal fry restaurant style

The post Restaurant Style Dal Fry With Garlic appeared first on Kannamma Cooks.

Rajma Masala Recipe – Dhaba Style Rajma Masala Recipe. Recipe with step by step pictures and video.

Rajma Masala with rice is a comfort food and is so very tasty. Rajma or the Red Kidney Bean can be quite filling too. There are three kinds of Rajma widely available today in the market. Chitra Rajma, Red Rajma and Jammu Red Rajma. The chitra rajma is a shade of brown, lite coloured kidney bean whereas the red rajma has a bright burgundy color. The Jammu red rajma is similar to the regular red rajma but is smaller in size. Any kind of rajma will work for this recipe. I have used the regular red rajma for this recipe. Here is another version of rajma masala. Do check it out too.

Here is the video recipe for Dhaba Style Rajma Masala

Here is the recipe for Dhaba Style Rajma Masala
Wash and soak the rajma in water for 5-6 hours.

Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.

Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.

In the mean time, make a paste of ginger, garlic, tomatoes and green chillies.

Add it to the pan. Sauté till the tomatoes are cooked and dry.

Add in all the spice powders and sauté for a minute.

Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy.

Add in the remaining rajma along with the water used for cooking.

Let the gravy simmer for 5-7 minutes.

Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.

Serve with rice or roti.

Dhaba Style Rajma Masala Recipe

---

• Author: Suguna Vinodh
• Prep Time: 5h
• Cook Time: 30m
• Total Time: 5h30m
• Yield: 6 servings

Print Recipe

Pin Recipe

Description

Rajma Masala Recipe – Dhaba Style Rajma Masala Recipe. Recipe with step by step pictures and video.

---

Ingredients

For cooking Rajma / Red Kidney Beans

1 cup red kidney bean / rajma
3 cups water
1/2 teaspoon salt

Other Ingredients

1 tablespoon peanut oil
1 tablespoon ghee
1/2 teaspoon cumin seeds
1 inch piece cinnamon – cassia
4 cloves
1.5 cups finely chopped onions
1/2 teaspoon salt
1 inch piece ginger
6–7 cloves garlic
5 small ripe tomatoes (Use 3 if big)
2 green chillies
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1 tablespoon coriander powder
1/4 teaspoon asafoetida
1 teaspoon channa masala
1 teaspoon kasuri methi
1 tablespoon coriander leaves
1 teaspoon sliced ginger

---

Instructions

Wash and soak the rajma in water for 5-6 hours. Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.

Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.

In the mean time, make a paste of ginger, garlic, tomatoes and green chillies. Add it to the pan. Sauté till the tomatoes are cooked and dry. Add in all the spice powders and sauté for a minute.

Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy. Add in the remaining rajma along with the water used for cooking. Let the gravy simmer for 5-7 minutes. Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.

Serve with rice or roti.

Keywords: dhaba style rajma masala

The post Dhaba Style Rajma Masala Recipe appeared first on Kannamma Cooks.

Recipe for Mandya / Mysuru style Uppu Saaru with Palya (stir-fry) made with greens and lentils. Recipe with step by step pictures and video.

Uppu Saaru literally means salted broth or salted rasam in this case. This is a very traditional recipe popular in the Mandya – Mysuru region. This is an everyday recipe served for lunch along with Ragi Mudde or Rice. The lentils and beans are cooked along with the greens in water. the stock is then flavoured with a spice paste to make saaru / rasam. The drained lentil-bean-green mixture is used to make a stir-fry called as palya. This is a two dish in one recipe kind of a deal. The saaru is the broth / rasam and the palya is the stir-fry.

Boiling the lentils and veggies for the uppu saaru

Boil the black eyed pea with 2 cups of water in a pressure cooker for 12 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle. Set aside.

Wash and soak the toor dal in half a cup of water for 30 minutes. Drain the water and add it to a pan. Add a liter of water. Add half a teaspoon of turmeric powder. Bring it to a boil. Let the mixture boil on a medium flame for 20 minutes. The lentils will cook in this time but will still be very firm.

After 20 minutes, add in the boiled black eyed pea along with the water and a tomato. I like the flavour of tomatoes in saaru. So I have added two tomatoes.

Add in the greens and boil for 10 more minutes. Any kind of amaranth leaves will work for this recipe. Even the regular palak is ok. Any green you have on hand that is not too bitter ex- methi or drumstick leaves will work really well for this recipe. Avoid making the recipe with methi or drumstick leaves.

Drain the mixture. The drained stock will be used for making saaru and the remaining lentil-bean-green mixture will be made into a palya (stir-fry).

Now we will make Khara – Spice Paste for making the saaru
Set aside the boiled tomato from above and a couple of tablespoon of the boiled lentil mixture. Gather the rest of the ingredients. Soak the tamarind in a little water for a few minutes so its easy to grind.

Grind everything to a slightly coarse paste.

Add the paste to the drained stock. Mix well and bring the mixture to a boil. Add in a teaspoon of salt.

While the mixture is boiling, add in the coriander leaves and simmer the saaru for 5 minutes.

Tempering the saaru
Heat coconut oil in a small kadai. When the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and the asafoetida. Add it to the saaru. Saaru is ready.

Now, lets make Palya (stir-fry)
Heat oil in a pan. When the oil is hot, add in the mustard seeds, garlic, green chillies, curry leaves and dried red chillies. Let the mustard seeds crackle. Saute on a low flame till the garlic is roasted and light brown. Add in the finely chopped onions and saute till the onions are soft.

Add in the drained lentil-bean-green mixture and the salt. Cook for a couple of minutes.

Add in the fresh shredded coconut and mix well to combine. Cook for a minute. Palya is ready.

Traditionally, uppu saaru and palya is served for lunch with Ragi Mudde or Rice. Serve hot.

Uppu Saaru Recipe

---

• Author: Suguna Vinodh
• Prep Time: 20m
• Cook Time: 60m
• Total Time: 80m
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Recipe for Mandya / Mysuru style Uppu Saaru with Palya (stir-fry) made with greens and lentils. Recipe with step by step pictures and video.

---

Ingredients

Cooking the black eyed peas

1/2 cup black eyed pea
2 cups water

Other Ingredients for making the uppu saaru

1/2 cup toor dal
1 liter water
1/2 teaspoon turmeric powder
2 ripe tomatoes
250 grams amaranth leaves
1 teaspoon salt
3 sprigs coriander leaves

Khara Spice Paste for uppu saaru

2 Byadagi chillies
2 Guntur chillies
1 Green chilli
6 cloves garlic
1 sprig curry leaves
1 Gooseberry sized tamarind soaked in little water
2 tablespoon onions, diced
1 tablespoon fresh shredded coconut
1 teaspoon black pepper
1/2 teaspoon cumin seeds
4 sprigs coriander leaves
2 Boiled tomato (from making stock above)***
2 tablespoon boiled bean-lentil mixture (from making stock above)***

Tempering the Saaru

1 teaspoon coconut oil
1/4 teaspoon mustard seeds
1 sprig curry leaves
1/4 teaspoon asafoetida
1 dried red chilli, broken

Ingredients for Palya – Stir-Fry

1 teaspoon coconut oil
1/4 teaspoon mustard seeds
6 cloves garlic, roughly chopped
2 green chillies, slit
2 dried chillies, roughly broken
1 sprig curry leaves
1/2 cup onions, finely chopped
boiled bean-lentil mixture (from making stock above)***
1/2 teaspoon salt
1/4 cup fresh shredded coconut

---

Instructions

Boiling the lentils and veggies for the uppu saaru

Boil the black eyed pea with 2 cups of water in a pressure cooker for 12 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle. Set aside.

Wash and soak the toor dal in half a cup of water for 30 minutes. Drain the water and add it to a pan. Add a liter of water. Add half a teaspoon of turmeric powder. Bring it to a boil. Let the mixture boil on a medium flame for 20 minutes.

After 20 minutes, add in the boiled black eyed pea along with the water and a tomato. I like the flavour of tomatoes in saaru. So I have added two tomatoes. Add in the greens and boil for 10 more minutes. Any kind of amaranth leaves will work for this recipe. Even the regular palak is ok. Any green you have on hand that is not too bitter like methi or drumstick leaves will work really well for this recipe. Drain the mixture. The drained stock will be used for making saaru and the remaining lentil-bean-green mixture will be made into a palya (stir-fry).

Now we will make Khara – Spice Paste for making the saaru

Set aside the boiled tomato from above and a couple of tablespoon of the boiled lentil mixture. Gather the rest of the ingredients. Soak the tamarind in a little water for a few minutes so its easy to grind. Grind everything to a slightly coarse paste. Add the paste to the drained stock. Mix well and bring the mixture to a boil. Add in a teaspoon of salt. While the mixture is boiling, add in the coriander leaves and simmer the saaru for 5 minutes.

Tempering the saaru

Heat coconut oil in a small kadai. When the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and the asafoetida. Add it to the saaru. Saaru is ready.

Now, lets make Palya (stir-fry)

Heat oil in a pan. When the oil is hot, add in the mustard seeds, garlic, green chillies, curry leaves and dried red chillies. Let the mustard seeds crackle. Saute on a low flame till the garlic is roasted and light brown. Add in the finely chopped onions and saute till the onions are soft. Add in the drained lentil-bean-green mixture and the salt. Cook for a couple of minutes. Add in the fresh shredded coconut and mix well to combine. Cook for a minute. Palya is ready.

Traditionally, uppu saaru and palya is served for lunch with Ragi Mudde or Rice. Serve hot.

Keywords: uppu saaru

The post Uppu Saaru Recipe appeared first on Kannamma Cooks.

Soppu Saaru is a classic Karnataka home style dish that is so nutritious and makes a perfect side dish for everyday meal. Recipe with step by step pictures and video.
This video is in collaboration with Deep Rooted.Co
Soppu in Kannada means greens. This soppu saaru is made with mixed greens. The greens are cooked with veggies and lentils. The cooked greens and lentils are mashed and a simple tempering of fried garlic with spices is added at the end. The flavor of garlic is what makes this dish divine. Soppu saaru is a comforting meal! It’s so simple to make and very nutritious too. Traditionally, it is served with Ragi Mudde or rice. Try to add as many varieties of greens as possible while making this recipe. Along with the greens, I also add some coriander stems as they are very flavorful.
When I was young, I never liked greens much. Every day, the “keerai kaara amma” or the greens lady would bring a basket overflowing with greens, harvested fresh that morning. My mom would buy greens almost every single day from her. I used to pray every day hoping she wouldn’t turn up. I never realized that it was a blessing to have such fresh produce. But things have changed for sure today and I try to include as many greens as I can every day.

Adding fresh greens makes all the difference in this recipe. Fresh greens are more nutritious too. I buy my greens from Deep Rooted.Co. Their on-time delivery makes it so easy for me to plan my meals ahead of time. Their veggies are grown on farms not very far away from our homes. Their farm-fresh produce cultivated by local farmers is delivered within 20 hours of harvest! If you are in Bangalore, do give them a try.

Here are the things you can buy online for making Soppu Saaru – Mixed Greens Mash with Lentils
3 liter Pressure Cooker
Earthen Clay Pot
Here is the video of how to make Soppu Saaru – Mixed Greens Mash with Lentils

Here is how to make Soppu Saaru – Mixed Greens Mash with Lentils
Clean and Wash the greens. Use a variety of greens for a nice flavour. You can use whatever greens you have on hand. We need roughly about 4 cups. Chop them and set aside.

Take a pressure cooker and add in the washed toor dal. Add the dal first so it cooks to a tender consistency. Add in the chopped greens, garlic, tomatoes, onions, curry leaves, green chillies, tamarind and two cups of water. I also add a few coriander stems. The stems of the coriander is more flavorful than the leaves.

Pressure cook for about 10-12 minutes on medium flame. Ignore the number of whistles. Let the pressure settle before opening.

After opening, strain the stock a little so its easy to mash. We will add the stock back later. I use a potato masher to mash the lentils. Traditionally a wooden “mathu” is used to mash. You can use whatever you are comfortable with. If you are hard pressed for time, you can even pulse it in the mixie once. But make sure that the mixture is very slightly grainy and not very smooth. Set aside.

Tempering the soppu saaru
Heat oil in a pan and add in the crushed garlic along with the peel. Roast the garlic till its crisp and light brown in colour. Add in the mustard, cumin, curry leaves and red chillies. Saute for a few seconds. Let the mustard seeds crackle.

Add in the spice powders namely hing, turmeric powder and red chilli powder. Saute for a few seconds.

Add in the strained stock and the mashed green-lentil mixture. Add in the salt. Adjust the consistency of the saaru by adding little more water if necessary. Simmer for a few minutes.

Delicious Soppu Saaru is ready.

Soppu Saaru – Mixed Greens Mash with Lentils

---

• Author: Suguna Vinodh
• Total Time: 30m
• Yield: 4-5 servings

Print Recipe

Pin Recipe

Description

Soppu Saaru is a classic Karnataka home style dish that is so nutritious and makes a perfect side dish for everyday meal. Recipe with step by step pictures and video.

---

Ingredients

Main Ingredients

1/3 cup toor dal, washed
4 cups mixed greens (coriander, methi, spinach, red amaranthus, green amaranthus etc…)
1 pod country garlic, small garlic
2 tomatoes, roughly chopped
1/4 cup onions, roughly chopped
few coriander stems
2 sprig curry leaves
2 green chillies
1/2 gooseberry sized tamarind
2 cups water

For the Tempering

1 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 sprig curry leaves
2 dried red chillies
1/4 teaspoon hing
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon salt

---

Instructions

Clean and Wash the greens. Use a variety of greens for a nice flavour. You can use whatever greens you have on hand. We need roughly about 4 cups. Chop them and set aside. Take a pressure cooker and add in the washed toor dal. Add the dal first so it cooks to a tender consistency. Add in the chopped greens, garlic, tomatoes, onions, curry leaves, green chillies, tamarind and two cups of water. I also add a few coriander stems. The stems of the coriander is more flavorful than the leaves. Pressure cook for about 10-12 minutes on medium flame. Ignore the number of whistles. Let the pressure settle before opening.

After opening, strain the stock a little so its easy to mash. We will add the stock back later. I use a potato masher to mash the lentils. Traditionally a wooden “mathu” is used to mash. You can use whatever you are comfortable with. If you are hard pressed for time, you can even pulse it in the mixie once. But make sure that the mixture is very slightly grainy and not very smooth. Set aside.

Tempering the soppu saaru
Heat oil in a pan and add in the crushed garlic along with the peel. Roast the garlic till its crisp and light brown in colour. Add in the mustard, cumin, curry leaves and red chillies. Saute for a few seconds. Let the mustard seeds crackle. Add in the spice powders namely hing, turmeric powder and red chilli powder. Saute for a few seconds. Add in the strained stock and the mashed green-lentil mixture. Add in the salt. Adjust the consistency of the saaru by adding little more water if necessary. Simmer for a few minutes.

Delicious Soppu Saaru is ready.

• Prep Time: 10m
• Cook Time: 20m

Keywords: soppu saaru

The post Soppu Saaru – Mixed Greens Mash with Lentils appeared first on Kannamma Cooks.