Onion Sambar (Curry)

Onion Sambar is a curry and it is an easy dish. Onions are the vegetable that is available plenty in the market most of the time. Onion Sambar is an easy dish and goes well with dosa, idli, Plain rice, chapatis and all type of rotis.

I have used some onions, toor dal and simple spices.
Let us see some benefits of eating Onions in our diet.
Onions help to improve immunity and it is a rich source of Vitamin C. It helps in regulating the blood sugar level. Onions help to reduce inflammation and heal infections. Eating raw onions help to lower the bad cholesterol.
Onion Sambar/curry goes well with almost all main dishes. It goes well with Idli, dosa, roti or any type of rotis, chapatis, plain rice and even bread.
Let us see the recipe Now:

Things needed :

To Cook :
Toor dal : 1/2 Cup
Onions : 2
To grind :
Fresh roasted spices powder : 1 Tablespoon
Coconut : 3 Tablespoons
Tamarind : A small marble size
To Season : 
Mustard Seeds : 1/2 Teaspoon
Coconut /Any cooking oil : 1 Teaspoon
Curry leaves : : 6 to 8 Leaves
Ingh /Asafoetida : A pinch
To Add :
Mustard seasoning
Salt : As required
Methi Seeds : 5 to 6
Green Chilly : 1 to 2
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cook toor dal in a pressure cooker.

2. Remove the outer layer of onion skin and wash onion and cut it into small pieces.

3. Grate coconut and grind it with little tamarind and fresh roasted spice powder. ( Use required water).
4. Now keep a big pan and add cooked toor dal and cut onions.
5. Add little water and cook onions for 2 to 3 minutes. Add washed and slit green chilly.

6. Add turmeric powder and salt. Mix it well and let it boil. Add methi seeds.
7. Add ground coconut mixture and mix the curry well. Let it boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and add mustard seeds seasoning and coriander leaves.

9. Serve with the main dish that you have prepared.

Fresh Sambar Powder :
Dry roast , 1/4 teaspoon of methi seeds. Add 1/2 teaspoon of channa dal. Dry roast till red. Add 2 tablespoons of coriander seeds. Dry roast for a minute. Add red chilly and a very small piece of cinnamon piece (very very small piece). Fry for minute. and add jeera and mix it well.
Add curry leaves and pinch of ingh. Put off the fire. Let it cool. Dry grind or add it with coconut and grind.

Note :

 Adding fresh roasted spices adds to the taste. Dry roast all the spices on low flame. OR you can add any brand of Sambar powder. Adding garlic is optional. Adding more/less chilly is optional.
Adding ghee to the sambar is optional. Use of small onions is optional. I have used the regular ones.
Time : 30 Minutes
Serves : 4 to 5 .

Talippittu ( Bowl shape Akki Rotti )

Talipiitu is nothing but Rice rotti or akki rotti and it is one of the famous and favourite dish for many. It is one of the signature dish of Karnataka. The traditional way of cooking always rocks and it has great taste and we all love the taste.

Talipittu is one of the traditional dish and we have read in our story books written by great Kannada writers. In stories the son or son in law comes home and the mother /mother in law prepares this Talipittu and serves with butter, coconut chutney, chutney powder and even curd. We used to feel like eating Talipittu while reading the explanation of preparing this wonderful dish.

People prepare Talipittu / akki rotti in different style. And now a days its creative too. ( Adding veggies and leaves etc).

I have used Rice flour, onions, green chilly, ginger, fresh coconut, jeera, curry leaves and coriander leaves, 

I tried this rotti in  a deep fried pan. It is one of the way people prepare akki rotti in those days. It turns crisps and tasty too.
You can serve soft rotti to elders and the crispy to the youngsters. Making all age group happy in this way is easy and the slogan goes like this " Tummy full - Happy Smile ".
Let us see the recipe now.

Things Needed :

Rice flour : 2 Cups
Water : 3 cups.
Salt : As required
Onions : 2 (Medium size)
Curry leaves : Handful
Coconut : 1 bowl (1/2 of one coconut)
Coriander leaves : 1 Handful
Jeera : 1/2 Teaspoon
Ginger : 1 Tablespoon (Grated)
Green chilly : 2
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut onions, curry leaves, coriander leaves, green chilly and grate ginger.
2. Grate coconut and keep it aside

.

3. Keep water for boiling and add salt to it. Let it boil.
4. Add cut onions and coconut and mix it well.

5. Add rice flour and stir once and put off the fire.
6. Let it get bit cool. Mix the dough nicely. Add a tablespoon of oil and kneed the dough. Talipittu dough is ready. ( Add water if required and kneed it well).

7. Divide the dough into small portion.

8. Put 1/2 Teaspoon of oil to the deep frying pan and rub the oil all around it.
9. Take a small portion of the talipittu dough in a hand and spread it on the pan.
10. Dip your fingers in oil and spread the dough as you desire.

11. Keep this talipittu spread pan on the fire and cook on low and medium heat.
12. Sprinkle 1/2 teaspoon of oil on the top of talipittu.

13. Let it get crispy and remove it from the pan. (No need to cook on other side).
Repeat the same with remaining dough.

14. Serve with butter and the side dish you have.

You can also prepare flat Talipittu :

Use the same Talipittu dough.
Butter paper or any plastic cover. (Cooking oil's cover).
Method :
1. Apply 1/2 teaspoon of oil on the butter paper. Spread it around.

2. Take a handful of talipittu dough and spread it in your finger. (Evenly).

3. Keep tava on the fire and heat. Put 1/2 Teaspoon of oil and spread it around. Let tava get heated.
4. Let the flame be low. Wet your hand (in water/or little oil) and slowly remove the talipittu.
5. Place it on the tava and cook on medium heat. Put little oil on the top. Cook for 1 to 2 minutes.

6. Turn the other side and cook for 30 seconds or little more.
7. Tava prepared " Talipittu " is ready to serve.
8. Serve with the side dish of your choice.

Note :

Water should be boiled nicely. Cut the onions and other ingredients into thin pieces. Add water if required. The dough should be soft. (Easy to spread). Do not make the dough watery. It does not taste good. Adding more or less oil is optional. Adding more/less chilly is optional.
Time : 30  Minutes or little more . (another 5 to 10 minutes).
Serves : 3 To 4.