அகத்தி கீà®°ை சாà®®்பாà®°் | Agathi Keerai Sambar | Agathi Keerai Recipes - In this post, we will see how to make agathi keerai sambar.
Agathi Keerai Sambar | Agathi Keerai Recipes
Showing posts with label Sambar Recipes. Show all posts
Showing posts with label Sambar Recipes. Show all posts
23 Oct 2022
28 Jun 2019
Murungai Keerai Sambar
Murungai Keerai is one of the healthies keerai rich in iron and it's so good to include this keerai in our diet every week. I mostly make murungai keerai soup and this sambar, sometimes I make murungai keerai poriyal as well.
Today we will see how to make this healthy murungai keerai sambar.
Today we will see how to make this healthy murungai keerai sambar.
12 May 2018
Poosanikai Keerai Sambar
Keeai sambar is a healthy recipe made with lentils and greens. It is traditionally made in South India and it goes very well with rice. I normally make keerai sambar as it's healthy and tasty, this time I added some poosanikai (white pumpkin) along with the keerai and the sambar turned out even more tasty! This has become one of our favorites and I make this combination quite often! I have used siru keerai, you can use any variety of keerai.
23 Dec 2017
Poosanikai Sambar
Sambar is a stew made with lentils, vegetables and tamarind juice. It is a staple of South India and we make some variety of sambar atleast twice a week. I love to make sambar with poosanikai. It makes it so delicious! I mostly use white pumpkin for my sambar.
Poosanikai is also called as Winter Melon/Ash Gourd and White Pumpkin. It is considered as a natural coolant to the body and is rich in anti oxidants and it can also reduce cholesterol. It also has anti-inflammatory properties and heals stomach ulcers.
You can add the poosanikai by itself or you can add it along with some other veggies and make the sambar.
Poosanikai is also called as Winter Melon/Ash Gourd and White Pumpkin. It is considered as a natural coolant to the body and is rich in anti oxidants and it can also reduce cholesterol. It also has anti-inflammatory properties and heals stomach ulcers.
You can add the poosanikai by itself or you can add it along with some other veggies and make the sambar.
14 Nov 2017
Vendakkai Sambar
Sambar is a staple of South India, we make sambar every week and sometimes many times a week! I usually make my sambar with toor dal, you can add some split moong dal as well. Sambar can be made with multiple veggies or with a single vegetable. This time I made it with okra.
Vendakkai sambar tastes really good, the only thing to note is to make sure the vendakkai does not become sticky. To avoid the stickiness, cut the okra into 1 inch pieces and saute the okra separately before adding it to the sambar. By cooking it this way, you can make a delicious non sticky okra sambar.
Vendakkai sambar tastes really good, the only thing to note is to make sure the vendakkai does not become sticky. To avoid the stickiness, cut the okra into 1 inch pieces and saute the okra separately before adding it to the sambar. By cooking it this way, you can make a delicious non sticky okra sambar.
10 May 2017
Kuthiraivali Sambar Sadam
My sambar sadam is an easy one pot meal and we enjoy it so much. So I thought why not try the same with millets since I try to include millets 3 times in a week. This is one of the most healthiest meals you can make, loaded with veggies, millets and dal. I even pack this for lunch box and it tastes really good!
Kuthiraivali is called as Barnyard millet in English and one of my most favorite!
Kuthiraivali is called as Barnyard millet in English and one of my most favorite!
18 Sept 2014
Arachuvitta Sambar
Sambar is a stew made with lentils, vegetables, tamarind and spices. There are many varieties of sambar and this Arachuvitta Sambar is made with fresh ground spices which makes the sambar more aromatic and flavorful. This is a South Indian specialty and made quite often. Once you make this sambar, you will feel like making it again and again!
ARACHUVITTA SAMBAR
Preparation time 15 mins | Cooking time 20 mins | Serves 3-4
Ingredients
Notes
Until next time,
ARACHUVITTA SAMBAR
Preparation time 15 mins | Cooking time 20 mins | Serves 3-4
Ingredients
- Toor Dal - 1 cup
- Garlic pods - 5 to 6
- Turmeric powder - 1/4 tsp
- Drumstick - 1, chopped into 2 inch pieces
- Brinjal - 3, chopped lengthwise
- Shallots/small onion - 15
- Tomato - 2
- Tamarind - a small gooseberry size
- Coriander leaves - 2 tbsp, chopped
- Water - as needed
- Channa dal (kadala paruppu) - 1 tsp
- Raw rice(arisi) - 1 tsp
- Coriander seeds (dhania) - 1.5 tsp
- Fenugreek (vendhayam) - 1/4 tsp
- Cumin seeds - 1 tsp
- Grated coconut - 1 tbsp
- Red chilli - 2
To Temper
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Urad dal - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Hing / Asafoetida - a pinch
- Curry leaves - few
Method
1. In a pressure cooker, add the toor dal with just enough water along with the garlic pods, turmeric powder and salt. Pressure cook for 4-5 whistles until the dal is well cooked and mushy.
2. Once the pressure releases, open the cooker and mash the dal well and set aside.
3. In a pan, dry roast all the ingredients mentioned under 'roast & grind' except coconut. When it turns golden brown, add the grated coconut, give a quick stir and switch.
4. Once this cools down grind it to a dry powder. Now add 3 shallots, 1/2 tomato and 2 tbsp of water and blend again to a paste. Set aside.
5. Soak the tamarind in half a cup of water and extract thick tamarind juice and set aside.
6. In a kadai, heat 1 tbsp oil and add all the items listed under 'to temper'.
7. Add the remaining shallots and saute until it becomes translucent. Then add the remaining chopped tomatoes ad saute until the tomatoes are cooked.
8. Add the chopped vegetables and mix well. Add the cooked dal and add 1 cup of water. Mix well.
9. Add the ground paste and mix along with everything. Add more water if needed.
10. Add the tamarind water. Mix everything together. Add salt.
11. Allow this mix to boil until the sambar becomes slightly thickened, about 5-8 minutes.
12. Add chopped coriander leaves and switch off.
Notes
1. Add any vegetable of your choice.
2. Adjust water according to the thickness of the sambar you prefer.
3. We add garlic pods while preparing dal to deal with gastric issues that arises as a result of dal. You can skip the garlic if you don't prefer.Until next time,
25 Nov 2013
Radish Sambar Recipe
Sambar is one of the pillars of south Indian cuisines. There are different ways to make sambar and here I have given one of the basic methods with a slight difference. This method was taught to me during my early days of marriage by my dear friend Poongodi and this is the way I make sambar now and it is extremely delicious and flavorful and not to mention, very easy and quick. When you add everything in the pressure cooker while cooking the dal, the flavor intensifies resulting in a lip smacking sambar.
And Radish Sambar is my absolute most favorite! Especially Ven Pongal with this sambar!!
And Radish Sambar is my absolute most favorite! Especially Ven Pongal with this sambar!!
