MIxed Vegetable Sambar.

Sambar (Curry) is a gravy dish and it can be one of the side dish too. Sambar is prepared in many ways. Sambar can have many or a few vegetables too. It can be with coconut or with out using coconut. Sambar goes well with white or boiled rice plain rice, idli, dosa, chapati or even rotis and poori.

Here is a Sambar recipe, used vegetables like carrots, Knolkol and beans. I have used freshly roasted and ground spices. Using fresh roasted spices turns the curry with fresh aroma of the spice and sambar taste better.
Lets see the recipe now.

Ingredients:

To cook :
Toor Daal:1/4 cup
Carrot: 2 (Medium size)
Knolkol :1 Medium size)

Beans :  10 to 15.
To roast : 
Coriander seeds: 1 Tea spoon
Fenugrick seeds: 1/4 Tea spoon
Cummin Seeds: 1/4 Tea spoon
Red Chiillies: 4 ( or Red chiilly powder: 1/2 tea spoon)
Urad daal: 1/2 Tea spoon
 To Add :
Tamarind: a little ( small lemon size)
Turmeric powder: a pinch
Asafotodia: a pinch
Salt: to taste
To Dry grind :
 Dry roasted Spices.
To season :
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Curry leaves: 8 to 10
Coriander leaves: 3 to 4 sticks.

Method:

1. Cook Toor/Moong dall in a pressure cooker for 8 to 10 minutes.
2. Wash and cut vegetables according to your wish and boil separately until it cooks.( for 10 minutes)

3. Keep a pan on the fire and heat.  Add fenugric seeds and urad daal ,roast until it turns into brown, add coriander seeds and chillies, roast for 1 minutes, add curry leaves ( 4 to 6 ) and cummin seeds, put off the gas.
4.  Dry roast spices and prepare fresh sambar powder or you can use any brand of sambar powder.
5.Soak tamarind in 1/2 cup of water, squeeze out the pulp and keep it aside.
6. Keep a big pan on the fire. Add cooked dal, vegetables
7. Add tamarind pulp, turmeric powder and salt.

8. Mix it well and cook for 2 minutes.
9.Add ground spice mixture and mix it well and cook for 3 to 4 minutes.

10. Shift the Sambar to a serving dish and add mustard seeds, ingh and curry leaves seasoning. Add cut coriander leaves and serve with the main dish you prepared.

Please Note: You can use any type of vegetables to make Sambaar.Ex: White pumbkin, Brinjal, onion and potato, Red pumpkin. Radish, All types of spinach, lady's finger. The consistency of curry can be as you wished. (thick or more liquid). I did not add any coconut here. Adding coconut to the curry is optional.

Time : 30 minutes.
Serves : 3 to 4
Fresh Sambar Powder :
Dry roast/ or Add a teaspoon of oil  and roast , 1/4 Teaspoon of methi/fenugrik seeds, add 1/2 teaspoon of urid dal. Add some chilly (byadagi chilly), Add 2 Tablespoon of coriander seeds and fry them till they turn slightly brown. Add Jeera /Cumin seeds, a pinch of ingh and curry leaves. Put off the fire and let it cool. Dry grind the sambar powder and use it for the sambar. 

Quick Onion Rava Dosa

Rava dosa is very famous now a days. People love to eat this crispy and yummy dosas with chutney or like masala dosa (Rava Masala dosa), Rava onion dosa and even Plain Rava dosa is also will be very tasty and it is in a way healthy .
In Rava dosas we do not use much of rice and the content of rava is more. Normally in hotels they use maida to get the crispness and to hold all the ingredients tight. ( or dosa may turn into pieces) Here I have not used maida in this recipe, instead of that I used wheat flour. Adding little ( very little) is ok or dosa may turn soft and it may not taste good.
Rava is good for health and the people who want to reduce their weight. It takes longer duration to digest so that one who eats rava may not feel hungry for a long time. Though it contain carbohydrates. it has many good minerals and vitamins. Good for diabetic people. It contain fiber and good for people who are suffering from constipation.
Onion Rava dosa is good for breakfast or as snack and for dinner too.

Things Needed 

Rava : 2 Cups
Rice flour : 1 Cup
Maida or Wheat flour : 2 Table spoons. (I used Wheat flour)
Onions : 2
Curry leaves : 1 Handful
Coriander leaves : 2 to 3 Table spoons
Curd : 1 Table spoon
Ginger : 1 Table spoon ( an inch)
Green chilly : 1
Fresh coconut : 1 Table spoon
Oil : 3 to 4 Table spoons.

Method :

1. Remove the outer skin, wash and cut onions into thin.
2. Wash green chilly, curry leaves, coriander leaves, ginger and cut it into small pieces.
3. Remove the outer layer of ginger and grate it. Grate coconut and keep it aside.
4.In a big bowl add Rava (Medium size), rice flour and wheat flour. Add salt. Mix it well.
5. Add cut onions, coriander leaves, curry leaves, grated coconut, ginger and green chilly.
6. Add required water and a spoon of curd. Mix it nicely. ( The consistency should be watery).

7. Keep dosa pan on the fire and heat. Sprinkle oil and spread it.
8. Take a big spoon of dosa mixture and spread it on the tava. ( Mix it well just before taking the dough).

9. Add half spoon of oil on the top of the dosa and cover it. Cook for 1 minute and turn and cook the other side for 20 to 30 seconds.

10. Now remove it from the pan and serve Hot onion, rava dosa with the side dish you prepared.

11. Prepare rest of the rava dosa, the same way.
12. Each time you take the dough mix it well just before you  take the dough in spoon.
Note :
Rava dosa consistency should be watery ( 1 = 2 to 2 1/2 ). Just adjust the water quantity. If you feel the water is more you can use some more rava. Adding grated carrots are optional. Adding coconut is also optional. Put a spoon  of fresh butter while surving. Coconut chutney is the best combination. You can also serve this dosa with sambar.
Time : 30 minutes.
Serves : 3 to 4