Ingredients:

Cluster beans or kothavarangai -1/2 kg

Toor Dhal – 1 cup

Channa dhal / kadalai paruppu – 1 cup

Green Chilli- 1

Dry Red Chilli – 2-3

Curry leaves – handfull

Salt – to taste

Seasoning:

Oil – 2 tsp

Mustard – 1 tsp

Urad Dhal – 2 tsp

Method:

1. Soak the channa and toor dhal for half an hour and get it grinded to a coarse paste adding 1 green chili, 2 red chillies, curry leaves and little salt.

2. Do not add much water while grinding. Keep it to a thick consistency.

3. Make balls with the ground dhal mixture and steam cook it for 10 mins. Keep it aside.

4. Chop the cluster beans/ kothavarangai to fine pieces and steam cook it separately adding little water.

5. Now after keeping all things ready, take a tawa add oil and splutter mustard seeds and add urad dhal.

6. Now add the cooked cluster beans and fry for a few mins.

7. Crumble the dhal balls to a powder consistency and add them to the cluster beans.

8. Cook in low flame. Add little salt and mix well.

9. Garnish with curry leaves and serve with rice.

Kothavarangai Paruppu Usili

Ingredients:

Chopped Carrot, beans and potato – 2 cups

Overnight soaked Channa – 1 cup

Rice – 2 cups

Onion – 3

Ginger garlic paste – 2 tsp

Clove, Cinnamom – 3 each

Green Chilli – 3 nos sliced

Oil – 5 tsp

Salt – to taste

Water – to cook rice

Method:

1. Grind 2 onions and keep it aside.

2. Heat oil in pan add one chopped onion and add the cinnamom and clove and fry. Also add the sliced green chilli.

Instant Vegetable Rice Recipe

3. Now add the ground onion and ginger garlic paste and saute.

4. Add the vegetables and rice and fry for few mins.

5. Add the required amount of water and add salt.

6. Add one tsp ghee finally before closing the pan.

7. Allow it for 2 whistles and open after steam subsides.

Garnish with coriander leaves and serve hot with onion raita or cucumber raita.

Recipe contributed by Sumathi.

Ingredients:

Tomatoes – 2

Onions – 3

Red chilli – 3

Green chilli – 3

Small piece of coconut

Mustard – 1 tsp

Salt – to taste

Coriander leaves – for garnishing

Oil – 2-3 tsp

Method:

1. Cut tomatoes and onion into small pieces.

2. Heat oil, add mustard seeds.

3. Add onion, and a pinch of turmeric. Also add green and red chillies and the chopped tomato. Fry until golden brown.

4. Lastly add coconut and salt.

5. Let the fried ingredients to cool.

6. Grind them to a fine paste.

Garnish with coriander leaves.

Thanks for the recipe contributed by my friend Sumathi.

Ingredients:

Prawns – 100 gm

Onion sliced – 1 no

Tomato – 1/2 piece

Turmeric powder – 1 tsp

Coriander leaves and curry leaves – to garnish

Mustard seed – 1 tsp

salt – to taste

To grind:

Coconut – 1 1/2 cup

Red chillies – 10

Sombu ( Big jeera) – 2 tsp

Grind the above with little water

Method:

1. Heat oil in a pan, add 1 tsp of mustard seeds allow it to splatter.

2. Add the onions and curry leaves and let onion fry for about 2- 4 minutes until they are pale pink.

3. Then add the tomatoes and the grounded coconut paste along with little water.

4. Let the paste cook for about 10 minutes in low flame, add 1 tsp of turmeric powder and add salt.

5. Cook until oil suspends on top of the gravy.

6. Then add the prawns and cook for 5 – 6 minutes. Do not over cook.

7. Remove from the stove and garnish with coriander leaves.

Do not over cook the prawns as their texture and taste will change.

Ingredients:

Carrot, beans, potato, peas – 3 cups

Coconut – 2 tablespoon

Channa Dhal – 1 tablespoon

Coriander seeds – 1 tablespoon

Dry Red Chilli – 5 nos.

Pepper – 5 -6 nos

Curry leaves -  to garnish

Turmeric powder – 1/2 tsp

Coconut Oil – 2 tsp

Mustard – 1 tsp

Salt – to taste

Method:

1. Fry channa dhal, coriander seeds, pepper and little curry leaves in 1 tsp oil. Fry until golden brown.

2. Get it grinded along with coconut into a fine paste.

3. Chop all the vegetables, add turmeric powder and cook them adding water.

4. Once the vegetables are cooked add the grounded paste and add the required salt and allow it to boil for few mins in low flame.

5. Season it with mustard and curry leaves.

This sambar does not need tamarind or toor/moong dhal. This sambar will be an alternative if bored to cook the usual ones.

Tasty and simple sambar ready to be served with rice.