Evergreendishes

Author: Evergreendishesdev

  • Gundapongal | Paddu| Kuzhi Paniyaram

    Gundapongal | Paddu| Kuzhi Paniyaram

    ( Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

    Gundapongal | Paddu | Kuzhi Paniyaram | South Indian Breakfast | Indian food | Tamilnadu | Andhra Pradesh | Karnataka

     

    Gundapongal is a popular breakfast in South India. It is also known as paddu, guliyappa and kuzhi paniyaram. The batter is mixed with onion and other ingredients and cooked in a paddu maker, it makes a good breakfast.

    Mornings are quite busy, many errands and you have to prepare breakfast and pack the lunch box. Well, we Indians love idly and dosa for breakfast. I think it is ideal to keep a box of batter in the refrigerator, it just saves some time. The chutney too can be pre-made and refrigerated.

    I often have dosa batter as I can make gundapongal or uttappam the next day. The same batter can be used for all the three recipes. Serve gundapongal with coconut chutney. Crispy dosa smeared with ghee and some podi tastes good.

    About the pan:

    Gundapongal is made in a special pan with cavities. The number of cavities depends on the size of the pan and the cavities in-built. You can either buy a cast iron or a non-stick as per your convenience.  Cooking in non-stick is easier and needs a small quantity of of oil. The cast iron  pan gives  a different taste, it is crispy on the outside and soft inside.

    Other South Indian breakfast recipes:

    Gundapongal / Gundu Pongal / Paddu / Kuzhi Paniyaram

    Ingredients:

    • a bowl of dosa batter
    • a bowl of finely chopped onions
    • curry leaves
    • a teaspoon of soaked bengal gram

    Grind to a paste :

    • 4 green chillies
    • a bowl of coriander leaves
    • 1 inch ginger
    • 1 tsp cumin

    Method:

    1. Take the required quantity of batter in a bowl. Make a paste of the listed ingredients. Put the onions, green chilly paste, salt if needed. Tear the curry leaves and throw them in it.
    2. Take the gundapongal pan, heat it on a low flame. Smear some oil in each of the perforations. Add a spoonful of batter in each of the perforations and close it with a lid.
    3. Let cook for sometime. Turn each of them with a spoon. Allow it to cook for sometime.
    4. Once they are done, remove and serve hot with chutney.

    Take a tip:

    • You can make plain paddus also.
    • Addition of onion is optional. You can make sans onion on festive days.
    • Adjust the level of spiciness.
    • Addition of soaked bengal gram is optional, it gives a good taste in it. It should be soaked for two hours atleast.

     

    gundapongal
    gundapongal

     

    gundapongal
    gundapongal

    About the event:

    The old posts are often neglected but they need to be looked up. I am sending this to Foodies_Redoing Old Post 23, a group where we every fortnightly, work on an old post and share it. This is one of the first few posts I wrote, now I have changed both the text and pictures.

    Gundapongal

    Gundapongal is a popular breakfast from South India. It is also known as Paddu or Kuzhi Paniyaram. Onion pieces and other ingredients are mixed in the dosa batter and cooked in a paddu pan, it is served with coconut chutney.
    Print Recipe
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • a bowl of dosa batter
    • a bowl of finely chopped onions
    • curry leaves
    • a teaspoon of soaked bengal gram
    • Grind to a paste :
    • 4 green chillies
    • a bowl of coriander leaves
    • 1 inch ginger
    • 1 tsp cumin

    Method
     

    1. Take the required quantity of batter in a bowl. Make a paste of the listed ingredients. Put the onions, green chilly paste, salt if needed. Tear the curry leaves and throw them in it.
    2. Take the gundapongal mould, heat it on a low flame. Smear some oil in each of the perforations. Add a spoonful of batter in each of the perforations and close it with a lid.
    3. Let cook for sometime. Turn each of them with a spoon. Let cook.
    4. Once they are done, remove and serve hot with chutney.

    Notes

    Addition of onion is optional.
    Adjust the spiciness as per the taste required.

    Pin it for later:

    gundupongalu
    gundapongal

    If you have liked this post, do share it with your family and friends. You can save the above image on Pinterest for further reference.

    If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Dal with Methi Stir fry / Bele Palya

    Dal with Methi Stir fry / Bele Palya

    The semi cooked tur dal with methi leaves and onion makes a good accompaniment with chapati or jowar roti. . It is one of the dishes which has been cooked since ages and is still prevalent, because of its good taste. More over,it is easy to cook and needs no much organising.

    dal with methi stir fry
    dal with methi stir fry

    DAL WITH METHI STIR FRY

    INGREDIENTS:                  

    • 1 cup turdal            1 cup = 150 ml 
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

     

    METHOD:

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions. 
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Take a tip:

    • The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    • A few cloves of garlic may be added to it.
    • If you want it spicy, add two more green chillies.

    About the event:

    This is an old post, in fact one of the first few posts that I wrote when I started my blog. Sending this to Foodies_Redoing Old Post 35, a fortnightly event, we work on an old post by changing the pictures or text. Here, I have put new photos and edited the post also.

    dal with methi stir fry
    Evergreendishesdev

    Dal with methi stir fry / Bele Palya

    Semi cooked dal with methi leaves and onion makes a good accompaniment with chapati and jowar roti. It is a traditional dish from North Karnataka.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: dinner ideas, lunch
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup turdal
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • 1/2 tsp mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

    Method
     

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions.
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Notes

    The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    A few cloves of garlic may be added to it.
    If you want it spicy, add two more green chillies. 

    Pin it for later:

    Dal with Methi Stir Fry
    Dal with Methi Stir Fry

     

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

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  • Vegetable Curry

    Vegetable  Curry is the accompaniment used with jeera rice. It can be used with  nan and rotis too. I have tried various kinds but this one is the tastiest, hence I am sharing this one with you.

    The ingredients that you need  for the curry are:

    • 1 bowl of assorted veggies as beans,carrot,peas and potato
    • oil
    • salt

    To be ground to a paste :

    • 1 onion
    • 2 tomatoes
    • 1 bowl of fresh grated coconut
    • 2 cloves
    • 2 cardamom
    • 1 green chilli
    • coriander leaves
    • a small piece of cinnamon
    • 2 cloves of garlic
    • 1 tsp chilli powder

    DSC01568

    Procedure:

    1. Boil the veggies and keep them aside.
    2. All the nine  ingredients to be grinded to a  fine paste.
    3. Take oil in a wok, add the ground paste and fry for sometime.
    4. The colour changes gradually and the  oil leaves at the side of the wok.
    5. Now add the boiled veggies along with the  water. All the nutrients will be lost if you throw away the water.
    6. Add salt and cook for sometime.
    7. Serve with jeera rice or any kind of roti.
    Evergreendishesdev

    Vegetable Curry

    Vegetable curry is a delicious side dish used with pulav, jeera rice and biryani.
    Print Recipe
    Course: lunch
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 bowl of assorted veggies as beans carrot,peas and potato
    • oil
    • salt
    • To be ground to a paste :
    • 1 onion
    • 2 tomatoes
    • 1 bowl fresh grated coconut
    • 2 cloves
    • 2 cardamom
    • 1 green chilli
    • coriander leaves
    • a small piece of cinnamon
    • 2 cloves of garlic
    • 1 tsp chilli powder

    Method
     

    1. Boil the veggies and keep them aside.
    2. All the nine  ingredients to be grinded to a  fine paste.
    3. Take oil in a wok, add the ground paste and fry for sometime.
    4. The colour changes gradually and the  oil leaves at the side of the wok.
    5. Now add the boiled veggies along with the  water. All the nutrients will be lost if you throw away the water.
    6. Add salt and cook for sometime.
    7. Serve with jeera rice or any kind of roti.
  • Ghee Rice Recipe

    Ghee Rice Recipe

    Jump to RecipePrint Recipe

    Ghee Rice is a popular rice dish from South Indian cuisine..  It is usually served with a curry or kurma. It is ideal for parties or a get-together.

    Ghee rice and gravy  always makes a sumptuous meal at parties or on weekends and family get togethers. I always prefer the rice dishes to be prepared in a rice cooker as it is perfectly cooked and the heat is retained, but it is a personal choice. In all my recipes, I am giving the traditional method of cooking, but you can easily switch it over to the rice cooker after you saute  it in a wok.

    Memories of ghee rice :

    When we were young, mummy used to prepare ghee rice frequently. It was a delight to have it with kurma. It was only in the later years, we were introduced to jeera rice. Last month, I prepared ghee rice after a long time and the ghee rice recipe got a face lift.

    ghee rice
    ghee rice

    Ghee Rice Recipe

    Ingredients :

    • 1 cups long grain rice
    • 1 cup onion slit length wise
    • 2 tbsp ghee
    • 2 sticks of cinnamon
    • 4 cloves
    • 4 cardamom
    • 1 bay leaf
    • 1 star anise
    • 2 green chillies slit lengthwise
    • cashew nuts and raisins
    • salt
    • 2 cup water ( depends on the mode of cooking and the kind of rice used )

     

    Method:

    1.  Wash the rice and keep aside for fifteen minutes.
    2. Take ghee in a pressure pan, put the cashew pieces. After a while, add the raisins. Saute them for sometime. Once they are golden in collour, remove and keep them in aplate.
    3. In the same oil, put the spices. Put green chilli to it. After a few seconds, put the  onions and saute it until translucent.
    4. Then add the rice and continue to saute for three minutes
    5. Add 2 cup of water and salt to it.  A little bit of lime juice creates wonders.
    6. Initially, keep the flame high, then reduce it to a low flame  and allow to cook until it is done. Keep covered for ten minutes.
    7. Put the cashew and raisins kept aside and gently mix the ghee rice. Serve with any curry or kurma.

    Take a tip :

    1. Always use good quality ghee to make ghee rice.
    2. To cook in pressure cooker, put one three-fourth cup of water and salt. Mix it and close the lid. Put the whistle and allow to cook for one whistle. Let the pressure release by itself. Later, garnish with the roasted nuts.
    3. To cook in the rice cooker, transfer it after you saute the rice. Put two cups of water and salt, mix and switch on the power.
    4. To use left over rice, make sure the rice is aromatic and the grains are separate. Take ghee in a pan, add two cardamom, cloves, green chilli and onion. Once you saute the onions, put half a teaspoon of pepper powder and salt. Mix the rice to it.

    ghee rice
    ghee rice

    A few other rice recipes from South India I often make at home are :

    About the event :

    Sending this to Foodies_Redoing Old Post 93. This is one of the first few posts I wrote when I started my blog.

    ghee rice

    Ghee Rice

    5 from 4 votes
    Ghee Rice is an aromatic rice dish from South India. It pairs well with curry or kurma.
    Print Recipe Pin Recipe
    Course: dinner, holiday, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cups long grain rice
    • 1 cup onion slit length wise
    • 2 tbsp ghee
    • 2 sticks of cinnamon
    • 4 cloves
    • 4 cardamom
    • 1 bay leaf
    • 1 star anise
    • 2 green chillies slit lengthwise
    • cashew nuts and raisins
    • salt
    • 2 cup water depends on the mode of cooking and the kind of rice used

    Method
     

    1. Wash the rice and keep aside for fifteen minutes.
    2. Take ghee in a pressure pan, put the cashew pieces. After a while, add the raisins. Saute them for sometime. Once they are golden in collour, remove and keep them in aplate.
    3. In the same oil, put the spices. Put green chilli to it. After a few seconds, put the  onions and saute it until translucent.
    4. Then add the rice and continue to saute for three minutes
    5. Add 2 cup of water and salt to it.  A little bit of lime juice creates wonders.
    6. Initially, keep the flame high, then reduce it to a low flame  and allow to cook until it is done. Keep covered for ten minutes.
    7. Put the cashew and raisins kept aside and gently mix the ghee rice. Serve with any curry or kurma.

    Notes

    Always use good quality ghee to make ghee rice.
    To cook in pressure cooker, put one three-fourth cup of water and salt. Mix it and close the lid. Put the whistle and allow to cook for one whistle. Let the pressure release by itself. Later, garnish with the roasted nuts.
    To cook in the rice cooker, transfer it after you saute the rice. Put two cups of water and salt, mix and switch on the power.
    To use left over rice, make sure the rice is aromatic and the grains are separate. Take ghee in a pan, add two cardamom, cloves, green chilli and onion. Once you saute the onions, put half a teaspoon of pepper powder and salt. Mix the rice to it.

    If you ever make Ghee Rice recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

  • The real basics of cooking

    We need a lot of pre-made ingredients while cooking. Today’s post is related to the making of them, I hope you find it useful.

    1 Tomato puree

    Tomato puree is widely used in North Indian dishes. Take firm red tomatoes. Wash them and make an incision at the tip. Put these in boiling water for a few minutes. After sometime, peel the skin and  make a purée of it.

    2  Cumin powder

    Dry roast the cumin until light brown in colour. When cool, grind it to a fine powder. It can be stored in an air tight container.

    3 Coriander powder

    Dry roast the coriander seeds until you get a pleasant aroma. Keep it on a low flame. When cool, grind it in a mixer and store in an air tight jar.

     

    4 Curd

    Curd or yoghurt is essential in Indian homes. Hence, it is set on a daily basis with a starter agent.  Warm the milk and add a little curd to it. Close it with a lid and keep it in a warm place for five to six hours. It converts to a thick wobbly dish. When you do not have curd, one can put two or three green chilli into the milk and keep it covered. 

     

    5 Buttermilk

    The curd is churned and water is added to it.  Salt or sugar may be added. Sweet buttermilk with thick cream is called as lassi.

    Punjabi Lassi

    If you find this post useful, do follow evergreendishes on Facebook , Twitter, Facebook and @foodiejayashree on Instagram. Subscribe to get a book of handy hints for free.

     

  • Jalfraize Rice

    This is one of the rice dishes that I prepare quite often as it is easy and one of the favourites of my children. The first time I ate this at one of my friends place.It was mildly fragrant and was delicious. Soon, I laid my hands on it as I always prefer easy and tasty cooking.

    (more…)

  • Methi Chapati | Gujarati Thepla

    Methi Chapati | Gujarati Thepla

    Methi chapatis  are tasty and healthy. It is a popular dish of the Gujaratis. It is known by the name of “Thepla”.  It makes an ideal mid day meal  or pack it in the  lunch box.

    Methi or fenugreek leaves have a distinct taste and give a good taste to all the dishes. It is ideal to include as it is rich in Vitamin C, Vitamin A, Riboflavin, Calcium and minerals such as folate and riboflavin. It also contains antioxidants which helps the body to heal naturally.

    I love using methi leaves in my cooking. I use it to make a lentil stir fry, pairs well with chapati. Dal with methi is absolutely delicious. And I make alu methi once in a fortnight. Methi delight is good as a snack but I prefer to make it as an accompaniment with meals.

    Gujarati thepla, methi paratha
    Gujarati thepla, methi paratha

    The ingredients that you need are:

    • wheat flour 2 cups
    • gram flour 1tbsp
    • fenugreek or methi leaves 2 bunch
    • chilli powder 2 tsp
    • turmeric powder 1/2 tsp
    • a pinch of asafoetida
    • cumin powder 1 tsp
    • coriander powder 1 tsp
    • curd 1 tbsp
    • salt to taste
    • oil for smearing

    Method:

    1. Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
    2. Take  a wide bowl and mix all the ingredients with water into a dough of thick consistency.
    3. Keep aside for ten minutes.
    4. Take a ball, dust it with flour and roll into a circle. Smear oil, fold it into half, and again into a quarter. Dust with a little flour, roll it into a circle as a chapati. 
    5. Heat a skillet. Put the rolled thepla  onto the tawa. Smear oil and flip to the other side. Put some oil and allow it to cook for a few seconds. 
    6. Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot. 

    Take a tip:

    • Fenugreek leaves should be cleaned well. Use only the leaves here.
    • Addition of gram flour is optional.

    Evergreendishesdev

    Methi Thepla / Gujarati cuisine

    Methi thepla is a popular dish from Gujarati cuisine. A flatbread with the goodness of fresh fenugreek leaves and other spices makes a good breakfast or lunch option.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • wheat flour 2 cups
    • gram flour 1tbsp
    • fenugreek or methi leaves 2 bunch
    • chilli powder 2 tsp
    • turmeric powder 1/2 tsp
    • a pinch of asafoetida
    • cumin powder 1 tsp
    • coriander powder 1 tsp
    • curd 1 tbsp
    • salt to taste
    • oil for smearing

    Method
     

    1. Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
    2. Take  a wide bowl and mix all the ingredients with water into a dough of thick consistency.
    3. Keep aside for ten minutes.
    4. Take a ball, dust it with flour and roll into a circle.
    5. Heat the tawa.Put the rolled thepla  onto the tawa. Smear oil and flip to the other side. Put oil and roast on medium flame.
    6. Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot.

     

     

     

     

  • Muskmelon smoothie

    [social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]

    Its the season of melons. Muskmelon makes excellent drinks. Here is a smoothie recipe for you. Its refreshing and good for a vegan diet. 

    The ingredients that you need are :

    half a musk melon cut into cubes

    a glass of coconut milk

    To make coconut milk:

    Take a bowl of fresh grated coconut and immerse it in warm water for half an hour. Grind the coconut in a mixie and strain the liquid through a thin sieve. Repeat it three times.

    Proceed:

    Blend the ingredients together. Serve chilled.

    Muskmelon smoothie
    Recipe Type: Dessert
    Cuisine: indian
    Author: jayashree
    Ingredients
    Instructions

  • How to make oats cookies

    How to make oats cookies

     

    Oats cookies make a good snack to binge. If you are like me, thinking of ways to include oats, the recipe is for you 

    Cookies are an all time favourite of children. It is holiday time and children look around for snacks in the kitchen, isn’t it ? 

    Here is an easy to make and tasty cookies made with oats.

    The ingredients that you need are

    • 1 cup wheat flour
    • 1 cup oats
    • 1/2 cup butter unsalted
    • 3/4 cup Demerara sugar
    • 1/2 cup regular sugar
    • 1/2 cup cashew pieces
    • a pinch of salt
    • a pinch of soda bi carbonate

    oats cookies

     

    Method:

    To make in the microwave :

    Preheat the microwave at 180 degrees celsius. Mix the ingredients in a bowl  lightly using your hands, place them in the oven and set timer for five minutes. Again , decrease the temperature and microwave for another three minutes. Tasty oat cookies are ready to serve. Keep them in an airtight jar.

    To make in the oven :

    Pre-heat the oven at 200 degree Celsius. Mix the ingredients  in a bowl and keep it aside for ten minutes. Take  a baking tray, line it with parchment paper. Now, shape them into a cookie, put them on the tray and bake for five minutes. Check and repeat for two more minutes. Allow to cool on the rack. Store in an air-tight container.

    Take a tip:

    • Let cool, for sometime before storing.

    About the event : 

    Another old post got a makeover, sending it to Foodies_Redoing Old Post 106. It isa fortnightly event, we work by changing the picture or the text. Here, I have changed the picture, format and added more information in the text part. 

    oats cookies

    Oats Cookies

    5 from 3 votes
    Oats Cookies are another kind of cookies you can bake with oats in it.
    Print Recipe Pin Recipe
    Course: Snack
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup oats
    • 1 cup wheat flour
    • 3/4 cup demerara sugar
    • 1/2 cup sugar
    • 1/2 cup cashew pieces
    • 1/2 cup butter

    Method
     

    To make in the microwave :
    1. Preheat the microwave at 180 degrees celsius. Mix the ingredients in a bowl  lightly using your hands, place them in the oven and set timer for five minutes. Again , decrease the temperature and microwave for another three minutes. Tasty oat cookies are ready to serve. Keep them in an airtight jar.
    To make in the oven :
    1. Pre-heat the oven at 200 degree Celsius. Mix the ingredients  in a bowl and keep it aside for ten minutes. Take  a baking tray, line it with parchment paper. Now, shape them into a cookie, put them on the tray and bake for five minutes. Check and repeat for two more minutes. Allow to cool on the rack. Store in an air-tight container.

    Notes

    Allow them to cool before storing. 

    Pin it for later :

    oats cookies
    oats cookies

    I hope you liked the Oats Cookie recipe. If you ever make these cookies in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook.  Until next time, Happy Cooking ! Be happy and cheerful.

  • Sambar / south indian cuisine

    Sambar / south indian cuisine

    Sambar is a thick lentil based, thick soup like dish made with the addition of vegetables and spice mix, usually served with steamed rice. It is commonly made in every household in South India, though the spice mix varies.

    Sambar is thicker than rasam and usually, some kind of vegetables or green leaves are added to it. It is also served with idly and wada. Onion may or may not be added to it. This is a vegan food.

    Here is one kind of sambar that you can make on a regular basis.

    The ingredients that you need are:

    • 1 cup  tur dal
    • 1.5  cup beans,carrot and potato
    • 1 onion cut into small pieces
    • 1 tomato finely cut
    • 2 tsp of sambar powder
    • 1 tsp of chilly powder
    • a lemon size ball of tamarind
    • salt to taste
    • 2 tbsp of  ghee and oil mixed together for seasoning
    • 1/2 tsp of cumin seeds
    • a few curry leaves
    • coriander for garnishing

     

    Method:

    • Wash the tur dal and cook it in the pressure cooker with the veggies. Keep aside.
    • Soak tamarind in water for fifteen minutes.
    • Take oil in a kadai and make the seasoning. Add cumin seeds,curry leaves and onions. Saute till light pink in colour.
    • Add tomatoes and allow to cook till tender.
    • Extract the pulp from the tamarind. Strain it and measure a small glass of it. Pour it into the kadai.
    • Add sambar powder, chilli powder and salt.
    • Allow to boil for sometime.
    • Now add the cooked vegetables in dal .
    • Add sufficient quantity of water.
    • Allow to boil on slow flame,Garnish with fresh finely cut   coriander leaves.

    Take a tip:

    • Sambar powder is easily available in market.
    sambar
    sambar

    Pin it for later:

    Sambar / south indian cuisine

     

    This is an old post which I have redone with better pictures and text. Every fortnightly, a group of bloggers visit our old posts and edit one of them. Sending this to Foodies_ Redoing_Old Post19

     

    If you have liked this recipe, do share it with your family and friends. If you ever recreate it, take a picture and tag @foodiejayashree on Instagram, or @evergreendishes on Facebook and Twitter.

    Let’s be connected !

    Subscribe to get all updates and a book of handy hints for free !