This helps you tomake hotel style idli sambar instantly. Tomake Kurma style side dish for idli, dosa you can either grind coconut + whole spices and add to the tomato, onion, vegetables base OR saute the whole spices before adding onions, tomato and proceed without coconut paste
You can replace Lady’s finger with Broad beans or cluster beans tomakesambar. In another cooker,take the toor dal forsambar and keep a small bowl inside the cooker
I like my dosas with more than one accompaniments and also to recreate the way hotels serve the dosas, i made sambar and there chutneys(coconut, onion,coriander) and serve it along with podi
She makes it regularly and whenever she makessambar and rice separately and if the rice has to carry forward, for the next meal she converts it intosambar sadam or rice
Your dosa is ready to be served with chutney and sambar. Paper roast or Sada dosa or ghee roast, if drizzled with generous amount of ghee (clarified butter) is a paper thin rice crepe usually served with sambar and chutney
Idli, Vadai, Pongal with sambar is the ultimate breakfast combination for any foodie. ' Ven Pongal' is the most comforting food usually had as a breakfast in the south
Tamilnadu Style Poori Masal ( SouthIndian Aloo Masala for Poori). The potatoes are soft boiled and then simmered in an open pan/kadai along with the SouthIndian Masala
Are you looking for more such yummy and healthy Authentic SouthIndian Style Gravies. But, I intentionally include bottlegourd in our weekly menu for all it's goodness
Serve the idlis with your choice of chutneys or sambar. If you are still thinking of what to cook for breakfast or dinner , do try this simple and delicious Idli recipe
For Tempering. My all time favorite sambar is potatosambar, vallarai keerai sambar. Salt to taste. We make different types and different version of them suiting of the main dish which we have with it
Cool the rice before preparing any rice recipe, especially variety rice. Especially when I'm packing for lunch box , both my Hus and kid has many restrictions, so I always prefer tomake variety rice with poriyal and curd rice with pickle
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