The most healthy and nutritious sambar you can ever make. This goes well with Rice, chapathi and Roti. This sambar is so filling, tasty and very healthy. I usually never make Sambar with just the powder, but this one was very tasty.
Wait until you see the next post where I made an amazing roti out of something left over and used this sambar for accompaniment.
Ingredients for the masala:
Ingredients for the huli:
- 1 cup toor dal
- 2 big bunches of Spinach, washed and chopped finely ( I used frozen Spinach)
- 1 cup white beans, washed and cooked ( I used canned)
- 1 cup Garbanzo(chick Pea) beans, washed and cooked ( I used canned)
- 3-4 tsp huli pudi
- 3 tsp tomato paste
- 1 tsp tamarind paste
- Salt to taste
- For seasoning – Oil, Mustard seeds, Jeera, Haldi, Hing, curry leaves, 1 red chilli
- Pressure cook toor dal along with spinach and both beans.
- I used frozen spinach and canned beans, so added it to cooked toor dal later.
- In a big vessel, add 3 tsp oil. Add mustard seeds, jeera, hing, curry leaves, and haldi.
- Add tomato paste and tamrind paste.
- Now add the Huli powder.
- When it starts boiling, add the cooked toor dal, spinach and beans. Add salt to taste.
Serve with Rice or chapathi.
You can find Sambar Powder recipe here:
This November 20th, when I visited Mantralaya with my parents, we had food at the Rayara Mutta. Dad and I sat down to eat food, and Mom since has knee problems ate on the table a bit far away from us. My Dad and I enjoyed the kootu, which was spicy, hot and full of vegetables. The vegetables used were winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ.
As soon as I told my daughter when I came back here about my trip and the amazing food we had at Rayara mutt, she shopped with her father and brought all these three vegetables including fresh ground nuts and asked me to make it exactly the same way.
I had already posted the recipe for Kootu, so just the vegetables were replaced. It tasted just like the ones we ate at Rayara mutta. Give it a try, and keep me posted.
Ingredients for grinding:
- 5 red chillies ಕೆಂಪು ಮೆಣಸಿನಕಾಯಿ
- 10 black pepper ಮೆಣಸು
- 3 tso urad dal ಉದ್ದಿನ ಬೇಳೆ
- 3 tsp channa dal ಕಡಲೆ ಬೇಳೆ
- 3 tsp coriander seeds ಕೊತ್ತಂಬರಿ ಬೀಜ
- 1/4 cup fresh coconut ತೆಂಗಿನ ಕಾಯಿ grated
- 2 tsp tamarind ಹುಣಿಸೆ ಹಣ್ಣು paste
- 1/2 winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ cleaned, and cut into 1 and 1/2 – 2 inches thick
- 1/2 ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ Sweet Pumpkin
- 4-5 Ridge Gourd ಹೀರೆ ಕಾಯಿ
- 2 cup toor dal ತೊಗರಿ ಬೇಳೆ, washed and cooked in pressure cooker
- handful of peanuts. ಕಡಲೆ ಕಾಯಿ / ಶೇಂಗಾ ಬೀಜ / ನೆಲಗಡಲೆ
- curry leaves ಕರಬೇವು
- mustard seeds ಸಾಸಿವೆ , hing ಇಂಗು , and turmeric ಅರಿಶಿನ for seasoning
- 1 tsp jaggery ಬೆಲ್ಲ
- Fry all the ingredients listed in grinding, except coconut and tamarind
- Add the coconut to this fried ingredients.
Next, add the tamarind and grind all these in a mixer.
- Take a microwave safe vessel, and cook the winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ until they are tender. A little bit on the harder side. I cooked all of them separately.
- In a big vessel, add oil. Around 2-3 tsp. Next add all the ingredients listed in the seasoning. Add also the peanuts.
- Fry for a few minutes, and next add the cooked winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ..
- Mix all the ingredients well, and now add the ground mixture
- Let this boil for a few minutes. Make sure it doesn’t burn, this happens if the steel vessel you are using doesn’t have a thick bottom.
- Now, add the cooked dal, jaggery and let it boil for 15-20 minutes.
- Once the Kootu is done, serve with Rice, and fried Happala and sandige.
- Enjoy the spicy winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ or as it is called ರಾಯರ ಕೂಟು .
It has been a very hectic few months for me with all the travel and work. It was just this Monday and Tuesday i.e. today that I have worked from home. I will be traveling to Bangalore, India for work on Thursday. Work is for two weeks, take a few days off to spend time with Parents and relatives and back here to USA in time for Thanksgiving so I can be with my Daughter for a few days.
During this short visit for Work, I am also planning to visit Mantralaya and see our beloved Rayaru. I will definitely keep you all posted if I do visit and see our beloved Rayaru.
I am also going to visit Mysore to see my Grandmother (Ajji), Uncles and Aunts. Hopefully, I will have a few hours to record at least a few devotional songs from Ajji and my Aunts. They sing amazing devotional songs.
Might not update the blog regularly, so please bear with me until end of November.
Today being ತುಲಸೀ ಹಬ್ಬವಿವಾಹ ಉತ್ವಾನ ದ್ವಾದಶಿ – Uthwana Dwadashi/Tulasi Habba, we performed the pooje in the evening. It is getting very cold here in the US, and so we had to bring all the plants indoor, including the Tulasi plants. Rather than keeping the Tulasi plant in the Pooja Room, I decided to do the pooje in the Sun room it self. Attached below are pictures of the same.
For dinner, I made Kosambari, Shavige(Semia) Payasa, and Vegetable rice.
Close up of our little Tulasi Plant:
Lighting of Agarbathi:
Aaruthi for Tulasi.
Snake Gourd Kootu – Paduvala Kayi Kootu is a dish which my Husband loves dearly. Last week when we went to H-Mart found Snake Gourd, and both kinds of Pumpkin. He wanted me to make this Kootu, so here is the recipe.
I used the same procedure as posted in Sweet or Sihi Kootu. Used Moong dal instead of Toor dal.
The very first time I fried all the ingredients I received a phone call, lowered the heat and went to take the call. By the time I came back the ingredients where charred black. Had to redo the whole thing again. So, while frying the ingredients, stay close to the Gas Stove.
Ingredients to grind:
- Urad dal or Uddina Bele – 1 tablespoon
- Whole Black pepper or Menasu – 10
- Raw Rice – 1 and 1/2 tablespoons
- Whole Red Chillies – 5 (use less than less spicy)
- Fresh or dry coconut – 5 tablespoons
P.S: 1 tablespoon = 3 teaspoons
- 1 big Snake Gourd washed and chopped
- 1 cup cooked Moong dal or Hesaru Bele
- For seasoning : Oil, mustard seeds, hing, turmeric.
- Fry all the ingredients mentioned in ingredients to grind. Once it is cooled, grind into a smooth paste.
- Cook moong dal in pressure cooker along with Snake Gourd.
- In a big vessel, mix the cooked dal, add the ground paste.
- Add salt.
- In a pan, heat oil. When the oil is hot, add mustard seeds, hing, turmeric.
- Add this to the dal, and vegetable mixture.
- Let it boil for a few more minutes.
- Serve with rice or chapathi.
- I had made Sweet Pumpkin Palya and fried a few Happala and Sandige.
Pooje preparations in the morning.
Ganesha Pooje in the Morning.
Ganesha Evening Pooje.
Evening Chakalli naivedya and Maha Mangalaruthi.
Gowri Pooje at my Sisters place.
The festival was celebrated on Sunday evening. Our Daughter Sneha joined us for the festival. She helped us in all the preparations and also was the Photographer for the evening. Sneha was gifted a new Canon Professional Camera for Graduating with Distinction and Highest Honors at UNC, Chapel Hill.
Thanks Sneha for the amazing pictures you took.
Below are the pictures from preparation to final aarathi to our Lord Krishna.
P.S: Click on any picture to see it enlarged.
Flowers to our Lord.
Lord Krishna sitting with all decoration.
Pooje as evening approaches.
Flowers offered to our Lord.
Naivedya for the Lord.
I have posted several recipes of Sprouted Moong beans or Hesary Kalu. This is the variation I usually prepare on Thursday night for dinner.
- 3 cups bean spouts cooked for 1 whistle in the pressure cooker.
- 5 green chillies.
- 2 chopped Tomatoes
- 2 Potatoes, washed, peeled and cooked
- 6 curry leaves.
- 1 tsp red chilli powder
- 5 tsp finely chopped cilantro.
- 2 tsp Oil, 1 tsp mustard seeds, pinch of hing, 1 tsp Haldi for seasoning.
- Salt to taste.
- 2 tsp lemon juice.
- Pressure cook for one whistle the sprouts.
- Heat oil in a pan, add the mustard seeds, hing, curry leaves, red chilli powder and haldi.
- Add the tomatoes and allow it to cook.
- Add the boiled and cooked potatoes.
- Next, add the cooked sprouts.
- Mix well.
- Add salt, cilantro and lemon juice.
- Mix well and keep stirring for a few minutes.
- Serves for 4 people
Here is a link for other variations: