This is a good combination of fresh coconut and raw mango. This chutney is made out of al...
Sprouted Moong is usually blend in taste but by adding cucumber, tomatoes, sweet potatoes...
A simple chutney made with coconut and onions. It is served with idli and dosa. ...
Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be...
Coconut chutney is a simple dish made with coconut, garlic, green chillies and spices. Th...
This is a South Indian eggplant dish stuffed with corn sundal and served with kerala sty...
This is a south Indian style chutney of onion and tomato prepared in a nice spicy and tangy taste. This usually is served with dosa as topping along with potato stuffing or rice.
Sambar is primarily originated from South Indian kitchens which is also popular in Sri Lankan delicacies which is made from lentils (also called red gram or toor dal) and, veggies, tamarind. and also the key ingredient that is essential in making sambar recipe is sambar powder (podi). This sambar powder is easily available in all Indian shops nowadays; Sambar powder can be made in the home also. The powder is made from some spices... Read More..
About Recipe
Ullipayalu? pachadi, Vaengayam karathuvaiyal, Piyaz Chatni |
|||||||||||||||||||||||||||||||||||||
|
Sambar is primarily originated from South Indian kitchens which is also popular in Sri Lankan delicacies which is made from lentils (also called red gram or toor dal) and, veggies, tamarind. and also the key ingredient that is essential in making sambar recipe is sambar powder (podi). This sambar powder is easily available in all Indian shops nowadays; Sambar powder can be made in the home also. The powder is made from some spices and cereals that are dry roasted and grounded right into a powder.
Sambar can be prepared in a number of ways and it is adapted diversely in several states of south India.
Sambar recipe is actually a variation of dal recipe in which the dal is combined with different varieties of veggies like drumsticks, lady's finger (okra), bottle gourd, carrots, pumpkin, radish, brinjal (eggplant) etc. Also adding onions and tomatoes together with tamarind pulp to offer some tangy taste to the recipe.
Sambar with rice has become the main courses of both formal and daily south Indian food. Also, it is offered with idli, dosa and vada. It's not at all unusual to enjoy sambar rice with appalam
Bhaskar Pothuri Posted on Sat Feb 28 2015
How do you get sourness without using tamarind??
Reply 0 - Replies
Mrs.Vahchef Posted on Fri Feb 27 2015
Reply 0 - Replies