. Lunch Thali Series Archives - I camp in my kitchen https://www.icampinmykitchen.com/lunch-thali-series/ Delicious Veggie food, an easy way to anyone's heart Sun, 15 Mar 2026 18:43:55 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.icampinmykitchen.com/wp-content/uploads/2020/12/cropped-logog-1000-32x32.jpg Lunch Thali Series Archives - I camp in my kitchen https://www.icampinmykitchen.com/lunch-thali-series/ 32 32 172009770 Vendhaya Keerai Mor Kuzhambu | Mor Kuzhambu | South Indian Lunch #12 https://www.icampinmykitchen.com/vendhya-keerai-mor-kuzhambu-mor-kuzhambu-south-indian-lunch-12/ https://www.icampinmykitchen.com/vendhya-keerai-mor-kuzhambu-mor-kuzhambu-south-indian-lunch-12/#comments Sun, 14 May 2023 19:07:04 +0000 https://www.icampinmykitchen.com/?p=14202 Vendhaya keerai mor kuzhambu is a comforting South Indian curry made with fenugreek leaves, yogurt and coconut. Learn how to make this flavorful mor kuzhambu with step-by-step photos and tips. Vendhaya Keerai Morkuzhambu | Vendhaya keera morkuzhambu | Recipe for vendaya keerai | Methi leaves recipe | Methi leaves stew | Keerai mor kuzhambu | […]

The post Vendhaya Keerai Mor Kuzhambu | Mor Kuzhambu | South Indian Lunch #12 appeared first on I camp in my kitchen.

]]> Vendhaya keerai mor kuzhambu is a comforting South Indian curry made with fenugreek leaves, yogurt and coconut. Learn how to make this flavorful mor kuzhambu with step-by-step photos and tips.

Vendhyakeerai mor kuzhambu

Vendhaya Keerai Morkuzhambu | Vendhaya keera morkuzhambu | Recipe for vendaya keerai | Methi leaves recipe | Methi leaves stew | Keerai mor kuzhambu | Keerai kulambu | Mor curry | Yogurt stew | Spinach and yogurt stew | How to make vendhaya keerai mor kuzhambu | Tambrahm style mor kuzhambu | Keerai mor kuzhambu recipe | How to make Mor kuzhambu | How to make More Kuzhambu with spinach

Jump to:

Keerai | Spinach Recipes

Keerai is the Tamil word for spinach. In English, we generalize it with one word spinach, but in most of the Indian languages we call the green with its specific name.

Today's recipe is Vendhaya Keerai mor kuzhambu. Fresh methi/fenugreek leaves, cooked in fresh masala made of coconut, green chilies, and dal. It is finally topped with whisked sour yogurt. Check this delish vendhya keerai sambar

Keerai mor kuzhambu

Mor Kuzhambu | Mor Kulambu | Moru Curry

Mor kuzhambu or Morekuzhambu is a traditional South Indian yogurt-based curry popular in Tamil Nadu and Kerala cuisine. It is usually prepared with slightly sour buttermilk or yogurt along with coconut, green chilies and spices.

Today's Vendhaya keerai more kuzhambu is a South-Indian style recipe. We have moru curry and papaya pachadi from our neighboring state Kerala. We also have Majjige huli from Karnataka.

South-indian style more kuzhambu can be made with many vegetables, like ashgourd , okra/bindi. It can also be prepared with vazhaithandu | banana stem, as well as with berries like turkey berry.

The difference between the recipes across the state is the coconut masala that goes into the cooking of vegetables. In Tamilnadu, we use soaked dal along with coconut and green chilies.

Most of the Kerala based yogurt stews use only coconut, green chili, and cumin seeds. This makes a lot of difference in taste as well as the consistency of the dish.

Today's Lunch Thali

Today's lunch thali features

  • Steaming hot rice with ghee
  • Vendhayakeerai More Kuzhambu | Methi leaves yogurt gravy
  • Beans Paruppusili
  • Tomato Rasam, without garlic. The best rasam that will help you to ease your sinuses.
  • Basbousa , middle eastern semolina cake, a recent recipe in the blog, that is getting lot of attention
Beans usili with more kuzhambu lunch

The Ingredients

  • Spinach : The hero ingredient of this curry. I have used fresh fenugreek leaves, also known as methi or vendhaya keerai in local language..
  • Spice : This mor kuzhambu uses fresh masala made of chilies, ginger, and curry leaves. It also includes chana dal, toor dal, and coriander seeds with fresh coconut.
how to make methi mor kuzhambu
  • Yogurt : i m using store bought fresh full fat sour yogurt and water for this gravy.
  • Tempering : coconut oil is preferred for tempering, along with mustard seeds, cumin, red chilies and lots of curry leaves.

Step-wise Instructions

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • I have used 3 bunches of fresh methi leaves for the recipe. Chop the root portion off, and roughly chop the rest of the methi leaves and wash it in water well. Drain and keep it aside.
  • Soak both the dals along with coriander seeds, cumin, chilies, curry leaves and ginger in water for 20 minutes.
  • Now take the soaked ingredients in a blender jar, add coconut to this and grind it to a smooth paste.
  • Heat a pan with 1 teaspoon of oil, when hot splutter mustard seeds. Add the drained methi leaves and saute for a minute or two. After a minute of two, add the ground fresh coconut paste to this.
  • Add salt and turmeric powder. Cook for around 8-10 minutes until the rawness of the masala escape.
  • Now reduce the flame to simmer, add the diluted curd water mixture to this. do not allow this to boil. The mix would start bubbling from the edges after 5-6 minutes. Take it off the heat.
  • Now for the final tadka, heat a 1-2 teaspoon of coconut oil, splutter mustard seeds. Add 2 broken red chilies and cumin seeds with fresh curry leaves. Pour this sizzling tadka over the mor kuzhambu and serve it along with rice.

Serving Suggestions

Mor kuzhambu makes a yummy combo with paruppu usili. It also makes a fitting side with upma and adai varieties. 

Barley Adai Recipe | Adai Recipe with Barley
Barley adai, a thick south-indian style pancake made of barley and a combination of dals. A healthy and hearty meal anytime.
Check out this recipe
Barley Adai Recipe
Rava Upma | Sooji upma |South-Indian Breakfast
Rava upma, traditional and famous South-Indian Breakfast recipe. Rava upma also called as uppitu or sooji upma, a quick and easy dish made with semolina.
Check out this recipe
Varagu Arisi Adai | Kodo Millet adai
Kodo millet/Varagu arisi adai, thick pancake, made with kodo millet and lentils. Adai, traditionally made with rice and lentils.
Check out this recipe
Varagu adai
Semiya Upma | Vermicelli Upma | Noodles Upma
Semiya upma, called vermicelli upma, a popular breakfast dish from South-India, made with vermicelli and spices.
Check out this recipe

If you have tried this recipe and like it, give it a 🌟 rating or let me know in the comments below.  You could also share it with me on Instagram using

@icampinmykitchen
#icampinmykitchen

Recipe

Methi leaves mor kuzhambu
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Vendhya Keerai Mor Kuzhambu | Mor Kuzhambu | South Indian Lunch #12

Vendhya keerai mor kuzhambu or methi leaves mor kuzhambu, a south-indian style yogurt stew made of fresh fenugreek leaves, with coconut and chilies masala and topped with whisked sour yogurt.
Course Lunch, Main Course, Side Dish
Cuisine South-Indian
Keyword Keerai kulambu, Keerai more kuzhambu, Keerai recipe, More kuzhambu recipe, Vendhaya keerai recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 141kcal

Equipment

  • Indian style mixie or any heavy blender

Ingredients

  • 3 bunches fresh vendhya keerai | fenugreek leaves | methi leaves, approximately 3-4 cups tightly packed
  • 1 cup sour yogurt, preferably full fat
  • ½ cup water
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt or to taste

For Coconut Masala

  • ¼ cup fresh coconut
  • 4 green chilies
  • 1 inch ginger
  • 1 tablespoon chana dal/gram dal/Kadalai paruppu
  • 1 teaspoon Tuvar dal/toor dal/Tuvaram paruppu
  • 1 teaspoon cumin seeds/jeera
  • 2 teaspoon coriander seeds/dhaniya
  • few curry leaves

Tempering

  • 1.5 tablespoon coconut oil divided between initial tempering and final tadka
  • ½ teaspoon mustard seeds/kadugu plus another ¼ teaspoon for the intital tadka
  • ¼ teaspoon hing/asafoetida
  • ½ teaspoon cumin seeds/jeera
  • 2 nos red chilies broken
  • curry leaves

Instructions

  • Prepare the methi/vendhaya keerai. Chop off the roots, roughly chop the spinach, immerse in water for 10 minutes, drain and set aside until use.
  • Soak both the dals, along with coriander seeds, cumin seeds, green chilies, ginger and curry leaves in ½ cup water for the masala. Let this soak for a minimum of 15 - 20 minutes.
  • Mix the curd and water in a wide bowl. Use a whisk, combine it all together in to uniform liquid

Let us make the masala paste

  • Take the soaked dals and other ingredients in a blender jar, along with that soaked water, add fresh coconut and grind it to a fine paste. No need to add water as we are taking it along with the soaking water. Keep aside until use

Now let us make the Keerai mor kuzhambu

  • Heat a thick bottom pan with 1 teaspoon of coconut oil, when hot splutter mustard seeds and hing.
  • To this hot tempering, add washed and drained methi leaves and sauté for a minute or two.
  • add the ground coconut masala to this. Add ½ cup of water to the mixer jar, wash and add that water also to the pan. Mix well.
  • Now to this add salt and turmeric powder. Mix well and allow this to cook in a medium flame until the rawness of the fresh masala escapes.
  • Once the rawness escapes, that takes about another 8-10 minutes. Reduce the flame to simmer. Add the whisked yogurt to this and mix well
  • After adding curd mix, the gravy shouldn't boil, as it will curdle the gravy and liquify it. So keep the flame to absolute minimum
  • Once you see bubbles around the edges of the pan, take it off the heat.

Let us add Tadka

  • Heat coconut oil in a tadka pan, once hot splutter mustard seeds, add curry leaves and broken red chilies finally add cumin seeds and pour this sizzling tadka over the mor kuzhambu.
  • Serve this delicious mor kuzhambu with rice. I served this as a side to a weekday lunch thali along with beans paruppusli and rasam.

Nutrition

Calories: 141kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 765mg | Potassium: 165mg | Fiber: 4g | Sugar: 5g | Vitamin A: 203IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 1mg

The post Vendhaya Keerai Mor Kuzhambu | Mor Kuzhambu | South Indian Lunch #12 appeared first on I camp in my kitchen.

]]> https://www.icampinmykitchen.com/vendhya-keerai-mor-kuzhambu-mor-kuzhambu-south-indian-lunch-12/feed/ 11 14202 Thengai Thogayal | Tamil Style Coconut Thuvayal | Lunch Thali #17 https://www.icampinmykitchen.com/coconut-chutneythengai-thogayal-my-mils/ https://www.icampinmykitchen.com/coconut-chutneythengai-thogayal-my-mils/#comments Sun, 01 Feb 2026 18:04:50 +0000 http://www.icampinmykitchen.com/2010/07/coconut-chutneythengai-thogayal-my-mils.html Traditional Tamil Brahmin style thengai thogayal, a delicious South Indian chutney without onion and garlic. Ultimate comfort food, when served with steaming hot rice and sesame oil. Tamil brahmin thengai thogayal | coconut chutney for rice | Traditional south indian coconut chutney for rice and idli | No onion no garlic chutney | Thuvayal recipe […]

The post Thengai Thogayal | Tamil Style Coconut Thuvayal | Lunch Thali #17 appeared first on I camp in my kitchen.

]]> Traditional Tamil Brahmin style thengai thogayal, a delicious South Indian chutney without onion and garlic. Ultimate comfort food, when served with steaming hot rice and sesame oil.

Tamil brahmin thengai thogayal | coconut chutney for rice | Traditional south indian coconut chutney for rice and idli | No onion no garlic chutney | Thuvayal recipe | How to make thengai thuvayal | Easy coconut thuvayal recipe | coconut thuvayal without onion and garlic

Thengai Thogayal
Jump to:

Thogayal vs Chutney

Thogayal or thuvayal is a south-indian condiment made with lentils and spices. Thengai thogayal is a traditional South Indian coconut chutney made with lentils, dried red chillies and tamarind.

Thuvayal is typically served with steaming hot rice and sesame oil. Unlike regular coconut chutney served with idli or dosa, thogayal is thicker. It is comforting when enjoyed with steaming hot rice on a dull and tiring day.

Thuvayal Love

Some recipes don't need fancy ingredients or elaborate steps, they just need love, tradition, and simple pantry staples. This Coconut Thogayal (Thengai Thogayal) is exactly that kind of recipe.

Today's thuvayal recipe is a family favorite. The kind of cooking that doesn't rely on measurements but on instinct and experience. If you love traditional South Indian comfort food, this Thengai Thogayal will quickly become a favorite.

In Tamil cuisine, thogayal's are considered everyday comfort food, ideal lunchbox dishes and excellent digestive accompaniments. I love these south-indian staple condiment so much, i make a different thogayal every week.

Some popular varieties include:

South indian lunch thali served with curry, kootu and thuvayal

Why You'll Love This Coconut Thogayal

This Tamil Brahmin style coconut thogayal, is a family favorite. Simple ingredients, bold flavours, and no onion-garlic make this a pure comfort food.

  • Simple pantry ingredients
  • Authentic Tamil Brahmin-style recipe.
  • Takes less than 20 minutes
  • No onion, no garlic, perfect to make on festive days too
  • Thick, coarse & has a kick of spice that can be adjusted to suit tastebuds.
  • Perfect with hot rice + gingely oil.
  • Naturally vegan & gluten-free

Today's Lunch Thali

Here is yet another Vegetarian Lunch Thali from my Lunch Thali series. On my plate

Easy Vegetarian lunch thali

Ingredients to Make Perfect Thengai Thogayal

  • Main Ingredients : Freshly grated or frozen coconut, the hero of this thogayal recipe.
  • Dal, I have used chana dal and urad dal, they add volume to the chutney. Coriander seeds is a must in any thogayal recipe. The deep flavor of the thuvyal is from the coriander seeds.
Ingredients to make thengai thuvayal no onion no garlic
  • Spices, I have used black peppercorns and red chilies to spice the chutney, along with tamarind and fresh ginger.
  • Add-ons : Hing and fresh coriander stalks. Adding coriander stalk is optional, again adds a lot of flavor to the simple coconut thuvayal.

How to make South Indian Style Coconut Chutney

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • Measure all the ingredients and keep it ready on the counter.
  • Heat a pan with 2-3 drops of oil. Roast the dal, coriander seeds and peppercorns in the hot oil. Keep the flame simmer.
  • Once the dal turns golden brown, add the fresh coconut, tamarind, coriander stalks, red chilies, and ginger. roast it for a minute.
  • Turn off the stove, remove the roasted ingredients to a flat plate and let it cool down.
How to make no tambrahm style thogayal
  • Take all the roasted ingredients into a mixer grinder. First grind it dry without any water.
  • Once they are pulsed together to a coarse powder, add 2-3 tablespoon of water and grind. Do not add more water, or else the thuvayal might turn runny.
  • Remove the ground coarse thuvayal to a serving bowl. Enjoy this flavorsome and simple to make coconut thuvayal with hot rice and gingely oil for a comforting meal.

If you have tried this recipe and like it, give it a 🌟 rating or let me know in the comments below.  You could also share it with me on Instagram using

@icampinmykitchen
#icampinmykitchen

Pro Tips for Perfect Thengai Thogayal

  • Always roast urad dal on low flame for best aroma. Burnt dal can make the thogayal taste bitter.
  • Do not over-grind, thengai thogayal must remain slightly coarse. To serve with rice, coarse texture is preferred.
  • Use fresh coconut for best flavor.
  • Tamarind should be just enough for balance, not overpowering.
  • Best enjoyed fresh and warm.

More Exotic Thogayal Recipes

Easy Banana stump thogayal
Orange thol thogayal
Ridge gourd peel thogayal pin
Simple and easy thengai togayal with kootu and curry
Print

Thengai Thogayal | Traditional Tamil Style CoconutThogayal | Lunch Thali #17

Traditional Tamil Brahmin style thengai thogayal, a delicious South Indian chutney without onion and garlic. Ultimate comfort food, when served with steaming hot rice and sesame oil.
Course Accompaniments, Appetizer
Cuisine South-Indian, Tamil Brahmin Recipe
Keyword Comfort food, easy coconut thogayal recipe, Easy vegan recipe, No Onion No Garlic recipe, Quick and easy chutney recipe, Tamil brahmins style thogayal, Traditional recipe, traditional south-indian recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 20 minutes
Servings 10 people
Calories 59kcal

Equipment

  • Measuring cups and spoons
  • Indian style mixie or any heavy blender

Ingredients

  • 3 tablespoon urad dal/black gram dal/Uluntham paruppuu
  • 1.5 tablespoon chana dal/gram dal/Kadalai paruppu
  • 2 teaspoon coriander seeds/dhaniya
  • ½ teaspoon black peppercorns/milagu
  • 6-8 round red chilies
  • 8 grams fresh ginger
  • 10 gram Tamarind pulp
  • 1 teaspoon salt
  • 60 grams freshly grated coconut
  • ¼ cup coriander stalks
  • ½ teaspoon hing

Instructions

  • Measure all ingredients and keep it ready on the counter.
  • In a pan add 2-3 drops of oil. When hot, add the mixture of dals, coriander seeds and black peppercorns. Let this roast in a simmer flame until the dal becomes golden brown.
  • Take care not to , burn the dal, the thuvayal might taste bitter.
  • Once the dal turns golden brown, add the chilies, hing, ginger, coriander stalks, coconut and tamarind. Stir well, and turn off the stove. Let this sit in the residue heat for a minute.
  • Transfer the contents to a flat plate and let it cool completely.

Let's grind the Thogayal

  • Take the contents to a mixer jar. Pulse grind it few times to get a coarse mixture.
  • Open the jar, mix well. Add 2-3 tablespoon water to the coarse mix and grind to a paste.
  • Do not add more water while grinding. Thuvayals are generally thick and coarse in texture. Not too grainy, not too fine.
  • if while grinding the mixer doesn't budge, add 1-2 tablespoon water, only in spoons.
  • Once done, remove the thengai thogayal into a serving bowl.
  • Enjoy this simple and easy no onion, no garlic thengai thogayal with steaming hot rice and gingely oil.

Storing instructions.

  • I usually make it fresh and the batch i make only lasts for a day or two.
  • If packing this thogayal for lunch box, i recommend only freshly ground thogayal. Not a day old.
  • Any leftover thogayal has to be refrigerated in an air-tight container. Especially if you are in a hot and humid climate.
  • If well stored, the thogayal will last for 2-3 days in the refrigerator.

Notes

  • I have used only coriander stalks, not the greens. Adding greens might change the color of the thuvayal. 
  • If you want the thuvayal to be white, try using only green chilies(only 2 or 3) instead of red chilies. 
 

Nutrition

Calories: 59kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 237mg | Potassium: 129mg | Fiber: 3g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 39mg | Calcium: 17mg | Iron: 1mg

The post Thengai Thogayal | Tamil Style Coconut Thuvayal | Lunch Thali #17 appeared first on I camp in my kitchen.

]]> https://www.icampinmykitchen.com/coconut-chutneythengai-thogayal-my-mils/feed/ 19 1230 Aloo Methi Matar Dal | Potato Dal | Lunch Thali #15 https://www.icampinmykitchen.com/potato-dal-side-dish-for-roti-poori/ https://www.icampinmykitchen.com/potato-dal-side-dish-for-roti-poori/#comments Sun, 09 Mar 2025 18:45:14 +0000 http://www.icampinmykitchen.com/2013/01/potato-dal-side-dish-for-roti-poori.html Aloo methi matar dal, a comforting dal with potatoes, peas, greens and mixed lentils. A no onion, garlic gravy, pressure cooked and tempered with simple spices. A comfort meal when served with rice and ghee. No Onion No garlic Dal | Aloo methi dal | Dal with vegetables and greens| Easy Lunch thali | Weekend lunch thali […]

The post Aloo Methi Matar Dal | Potato Dal | Lunch Thali #15 appeared first on I camp in my kitchen.

]]> Aloo methi matar dal, a comforting dal with potatoes, peas, greens and mixed lentils. A no onion, garlic gravy, pressure cooked and tempered with simple spices. A comfort meal when served with rice and ghee.

No Onion No garlic Dal | Aloo methi dal | Dal with vegetables and greens| Easy Lunch thali | Weekend lunch thali | Easy Thali meals | Vegetarian Thali meals | Quick weekday lunches |Pressure cooker Recipe | Easy Pressure cooker Dal recipe | Dal in pressure cooker | No Onion, No Garlic recipe | Potato peas dal | Methi matar dal | Methi dal

Methi dal with peas and potatoes
Jump to:

Potato Love

Potato, is our family vegetable. The love for potatoes begins with my father-in-law. My boys, nieces, and nephews all share a crazy love for a simple potato curry.

I take advantage of this potato love and add potatoes with all veggies. Like this aloo baingan curry and mixed vegetable cutlet. We once made a potato base pizza and a Irish potato apple bread.

Adding mashed potatoes to dough while making flatbreads, keeps it soft for long time. Especially for gluten free flours. Like this aloo roti or bajra aloo roti.

Today's Aloo Methi Matar Dal

Aloo methi matar is a famous north-indian style side dish. I have made this dry side dish into a luscious and creamy dal by adding a mix of lentils.

Kids at home love any kind of dal. Steaming hot rice with ladles of dal, is their favorite food. Since we make dal regularly, i try to mix and match dals in my cooking.

Like this Ek thali dal, which has a mix of lentils, veggies, spinach and beans. A wholesome meal when served with rice. Today's methi matar dal too has a combination of 2 dals.

Lunch thali with methi matar dal and paneer

Why as Dal?

Methi or fenugreek leaves has a slight bitter taste to it. When cooked well, you won't find that bitter taste, but kids and greens have different kind of relationship.

During his Show & tell activity, my little fella once said that if possible, he would eradicate green peas. He wanted them gone from the surface of the earth. Yeah, such is the love.

So i paired this healthy fenugreek leaves and green peas with their favorite potatoes and made it into a dal. No complaints heard. If you have kids like mine, check this potato methi cutlet. Yet another delish way to add fenugreek greens into your diet.

The Lunch Thali

Here is another simple to make weekday lunch thali. The lunch plate features

Lunch thali with dal, rice, curry and paneer

How to make Easy Tava Paneer Fry

Why you should try this Methi Matar Dal?

This delish no onion, no garlic dal is quick and easy to make. Simple and easy pressure cooker recipe. It can be made ahead and reheated just before serving.

This comforting dal, uses only chili and ginger for spice. A kid-friendly recipe. The spice level can be adjusted to suit adults too.

This creamy dal with mixed lentils and greens is a wholesome recipe, packing protein, carbs and fiber together. It is a versatile recipe, mix and match with other dal varieties or add more beans/greens and veggies to it. Make it more hearty.

If you are into meal prepping, double or triple the below recipe and store them well. This creamy dal can also be served with rice, roti and soft phulkas. This hearty dal packs well in lunch boxes.

Ingredients to Make Quick & Easy Potato Dal

  • Lentils & Legumes : The recipe uses a mix of moong dal and whole masoor dal. You can use any mix of dal for this aloo dal.
  • Vegetables & Greens : As the name suggests, this sattvic dal is made with aloo. It also includes methi (fenugreek leaves) and matar (green peas).
Ingredients for making aloo dal
  • Spices : This creamy dal uses just green chilies and ginger for spice.
  • Tempering : Regular Indian tempering spices like mustard seeds, cumin, hing, curry leaves, red chili. And a tad bit of fenugreek seeds, that's what makes that sizzling tempering amazingly aromatic.

How to make Aloo Methi Matar Dal

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • Measure and keep all the dals ready. Wash and soak them in water for 15- 20 minutes. While the dal is soaking, prepare the vegetables.
  • Chop and keep methi leaves soaked in water. Peel and chop potatoes into cubes. Wash and chop tomatoes, chilies. Grate ginger and turmeric.
Lets make aloo methi matar dal
  • Take a pressure cooker. Add potato, peas, methi leaves. Add chopped tomatoes, grated ginger and turmeric. Drain the water from the dal and add it to the cooker.
  • Add Salt and enough water to cover the veggies and dal. Mix well. close the cooker and pressure cook for 4-5 whistles.
  • Open the cooker. Mash the dal roughly with a potato masher. Check the consistency of the dal. If too thick, add ½ cup water and take it to the stove, let it simmer for 10 minutes.
Lets make pressure cooker methi matar dal
  • For Tempering, heat oil splutter mustard seeds, crackle cumin, add red chilies and hing.
  • Add the sizzling tempering to the dal. Garnish with fresh coriander leaves and take it off stove. Serve it along rice or roti.

If you have tried this recipe and like it, give it a 🌟 rating or let me know in the comments below.  You could also share it with me on Instagram using

@icampinmykitchen
#icampinmykitchen
Simple vegetarian lunch with rice, potato peas dal and paneer
Print

Aloo Methi Matar Dal | Potato & Spinach Dal | Lunch Thali #15

Aloo methi matar dal, a comforting dal with potatoes, peas, spinach and mixed lentils. A no onion, garlic gravy, pressure cooked and tempered with simple spices. A comfort meal when served with rice and ghee.
Course Delicious sides, Main Course, Side Dish
Cuisine Indian
Keyword Aloo methi matar, Easy dal recipe, Easy lunch ideas, Easy potato spinach dal, Easy vegan recipe, How to make dal in pressure cooker, Matar recipe, Methi matar dal, Methi recipe, Sattvic recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 240kcal

Equipment

Ingredients

  • 50 grams fresh vendhya keerai | fenugreek leaves | methi leaves, 1 bunch of methi leaves, cleaned and chopped
  • 175 grams potato 1 large potato, peeled and chopped
  • 50 grams frozen peas
  • 125 grams tomatoes 1 large tomato
  • ¾ cup moong dal
  • ⅓ cup whole masoor dal
  • 4 green chilies
  • 1 tablespoon grated fresh ginger
  • ½ tablespoon grated fresh turmeric
  • Fresh coriander for garnish

Tempering

  • 3 tablespoon groundnut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon methi seeds
  • ¼ teaspoon hing or asafoetida

Instructions

  • Measure all the ingredients mentioned above and keep them ready on the kitchen counter.
  • Take the dals in a bowl, wash it with water for 2-3 times. Soak them in water for 15 minutes minimum.
  • Peel and chop the potatoes. Clean the methi leaves. Chop the potatoes, chilies, grate the turmeric and ginger.

How i clean methi leaves

  • I just cut it off the roots and roughly chop the rest of the leaves. Keep it soaked in water for 10 minutes for the dust to settle. Strain the leaves, soak in fresh water again for 2-3 minutes for any dirt to settle. Strain the leaves and keep it aside.

Let's make Aloo methi matar dal

  • In a pressure cooker, add chopped potatoes and peas. Add drained methi leaves.
  • Add the chopped tomatoes, chilies, grated ginger and turmeric. Drain the dal from water and add it to the cooker.
  • Add water to immerse all the ingredients added. about 3-4 cups of water. Add salt. Close the pressure cooker and cook it for 4-5 whistles.
  • Let the pressure drop on its own. Open the cooker and roughly mash the dal with a potato masher or back of the ladle.
  • The consistency should be good. If you find it too thick add ½ cup water and let it simmer for 5 minutes. If you find it thin, let it simmer for 10 minutes.

Let's do the tadka

  • Heat oil in a tadka pan, when hot, add the tadka ingredients mentioned in the list.
  • Add the sizzling tadka to the dal. Garnish it with fresh coriander and take it off the stove.
  • Serve it hot with rice and curry.

Storage Instructions

  • Any leftover dal can be refrigerated for 3 days in an air-tight container. While serving, remove the amount of dal you will consume for that time, reheat it in the microwave and serve hot.

Video

Notes

  • The measurement mentioned above is after peeling and chopping the potatoes and cleaning the spinach leaves. 

Nutrition

Calories: 240kcal | Carbohydrates: 32g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 112mg | Potassium: 304mg | Fiber: 8g | Sugar: 3g | Vitamin A: 296IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 3mg

The post Aloo Methi Matar Dal | Potato Dal | Lunch Thali #15 appeared first on I camp in my kitchen.

]]> https://www.icampinmykitchen.com/potato-dal-side-dish-for-roti-poori/feed/ 15 923 Bisi Bele Bath | How to make Bisi Bele Bath | Sambar Sadam Recipe https://www.icampinmykitchen.com/bisi-bele-bath-how-to-make-bisi-bele-bath-sambar-sadam-recipe/ https://www.icampinmykitchen.com/bisi-bele-bath-how-to-make-bisi-bele-bath-sambar-sadam-recipe/#comments Mon, 17 Feb 2025 18:26:55 +0000 http://www.icampinmykitchen.com/2012/04/bisibelabathsambhar-saadamsambhar.html Bisi bele bath, a delicious medley of rice, lentils and vegetables cooked with freshly ground spice masala. Bisibele bath is one of traditional Karnataka Cuisine Star dishes. A spicy, tangy, aromatic dish that will be a star of any Lunch or potluck party. Bisi bele bath recipe | Bisibele bath | How to make Bisi […]

The post Bisi Bele Bath | How to make Bisi Bele Bath | Sambar Sadam Recipe appeared first on I camp in my kitchen.

]]> Bisi bele bath, a delicious medley of rice, lentils and vegetables cooked with freshly ground spice masala. Bisibele bath is one of traditional Karnataka Cuisine Star dishes. A spicy, tangy, aromatic dish that will be a star of any Lunch or potluck party.

Bisi bele bath recipe | Bisibele bath | How to make Bisi bele bath | Sambar sadam | Easy Sambar sadham recipe | Spicy and tangy Sambar rice | Easy Sambar rice recipe | Lunch ideas | How to make sambar sadam for party | Lunch Potluck Recipe | Tambrahm Cuisine | Sambar Sadam Tamilnadu Style | No onion No garlic sambar sadam | Sattvic meal

Creamy and luscious Bisibele Bath tamilnadu style
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About Bisi Bele Bath

Bisi Bele Bath is a traditional dish from Karnataka, featuring a fragrant blend of rice, lentils, and vegetables. The unique flavor of this dish comes from its spices. Clove, marathi moggu (kapok buds), and cinnamon contribute to its distinct taste. Those who cook Karnataka cuisine regularly keep a special spice blend for this bisi bela baath.

The name Bisi Bele Bath translates to "hot lentil rice." The semisolid, gooey texture typical of a well-prepared sambar sadam. It almost resembles north-indian style khichdi, texture wise.

Here again the difference between a dal khichdi and sambar sadam is the spices used. Khichdi uses simple chili and ginger with some garam masala. Whereas sambar sadam uses a variety of spices or a spice blend.

My Bisi Bele Bath Recipe

In today's bisibele bath recipe, I have skipped adding clove, cinnamon and marathi moggu (kapok buds). My kids hate the taste of cinnamon and clove in sambar sadam. What's the point in making something, which the kids don't like.

I have included the list of spices in the recipe card. You can add them to make it an authentic Karnataka style Bisibela bath.

This sambar sadam recipe is almost 13 years old on the blog. It is getting a much needed love with new content and decent pictures.

Bisibela bath served with ghee and appalam

The Varieties of Sambar Rice in the Blog

Instant pot sambar sadam, a popular recipe in the blog, especially for those who love to cook in Instant Pot. A recipe tried by many and has got great reviews.

The above instant pot recipe, is an authentic tambrahm style one pot sambar sadham. The recipe includes detailed instructions to get it perfect every time.

If you are someone who love to eat your rice and sambar separate, check this Instant pot sambar . It's perfect to enjoy with plain rice, idly and dosas too. Again it's a family favorite and foolproof recipe.

Why Try this Sambar Rice?

First and foremost, it is almost a one-pot meal. That should be good enough to convince you to try this. But then I m listing quite a few brownie points on this delish Instant pot sambar sadam.

  • A Balanced Meal: This Karnataka style sambar sadam includes almost 2 cups of vegetables, rice, and dal. This ensures all your food group needs like protein, fiber, carbs, and fat are ticked.
  • Quick and Easy : This dish takes 30-45 minutes from start to finish. On a busy day, sick day or don't feel like cooking anything elaborate, this sambar rice has your back.
  • Easy on your Tummy : Made with Rice, dal, and vegetables. This aromatic and flavorsome mushy rice digests easily. It makes it easy on your system. Just a warm bowl of this No onion, no garlic sambar rice, envelopes you with lots of warmth and love.
  • No onion No Garlic Recipe: Since it is sattvic, you can make it on festival days. It is suitable as an offering for your poojas.
  • Serves a Crowd : The quantity in this sambhar sadham recipe serves 6 adults. This when made with other dishes for any get together, can easily serve 8 adults. Double or triple the mentioned quantity for more servings

Ingredients to Make Sambar Sadam My Style

  • Main ingredients : Rice & dal, tamarind are the main heroes of this delish finger licking meal. I have used Ponni raw rice along with tuvar dal and moong dal in this sambhar rice.
  • Vegetables : I have used Drumstick, capsicum, radish and chow-chow in this tangy and delish sambar rice. You can also use yam, potatoes, carrots, squash etc.
  • Spices : A combination of chana dal and coriander seeds with red chilies is the base for this spice. Fresh coconut, ginger, turmeric are added for the aroma and bright color. A small amount of raw rice is ground along, to add creaminess. These ingredients are freshly roasted and ground to make this creamy and luscious sambhar sadham.
ingredients for making tangy and spicy sambar sadham
  • Fat : I prefer to cook with cold pressed sesame or groundnut oil . I have used groundnut oil in this wholesome meal.
  • Tempering: A tadka of mustard, methi seeds and hing is added. I also use fresh curry leaves and a few red chilies .
  • Garnish : I have added loads of fresh coriander leaves and generous tablespoon of ghee on this aromatic sambar sadam. You can also add roasted cashew nuts, boondi , crunchy peanuts on top.

Step by Step Instructions to make Bisi bele bath

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • This sambar sadam recipe, is not a traditional Bisibele bath. But this how i make it at home. A super hit recipe with my family and friends.
  • Measure rice and dal in a bowl. Wash 3-4 times with water, until the water runs clear. Soak rice and dal for 20 minutes. Soak tamarind in ¼ cup of water.
  • Wash and prepare all the vegetables you are planning to add in the sambar sadham.
  • Drain the water from rice and dal. Add water and pressure cook it 4 whistles. Let the pressure fall on its own.
  • Open the cooker and mash the rice and dal roughly. Keep aside until use.
  • In a small pan, add drops of oil. Roast chana dal, coriander seeds, red chilies and rice. Roast in a medium flame, keep sauteing continuously.
How i make sambar sadam, open pot method
  • Once the dal turns golden brown, take it off the heat. Add chopped tomatoes, fresh coconut, curry leaves ginger and turmeric to it and let it roast in the residue heat. Transfer the contents to a flat plate, allow it cool completely.
  • Take the roasted ingredients in a blender jar and grind it to a smooth paste with the water.
  • Heat a large pan, with oil. Once hot, add the tempering spices. Add the vegetables, saute for a minute.
  • Extract tamarind water and add it to the tempered vegetables. Add salt. Let this boil and veggies cook well.
How i make authentic bisi bele bath
  • When the vegetables are ¾th cooked, add the freshly ground spice paste to the pan. Wash the blender with ½ cup water and add it to the pan.
  • Let this boil for 8-10 minutes and the rawness of the masala evaporate. Now to this add the mashed rice and dal. Mix well.
  • Keep the flame low. Let this come to a boil and mingle well. Do not allow it to boil vigorously. A slight boil around the corners is enough. Stir occasionally to avoid food burn.
  • After 10-12 minutes of mild boil. Add jaggery and mix well. Finish off with fresh coriander leaves and 2-3 tablespoon of ghee. Take it off the stove. Serve it hot.
Lets eat some bisibela bath for lunch

More Such Comfort Meals

One pot meal rasam rice
Tomato Burghol
Moong dal khichdi

If you have tried this recipe and like it, give it a 🌟 rating or let me know in the comments below.  You could also share it with me on Instagram using

@icampinmykitchen
#icampinmykitchen
how to make aunthentic bisibele bath
Print

Bisi Bele Bath | How to make Bisi Bele Bath | Sambar Sadam Recipe

Bisi bele bath, a delicious medley of rice, lentils and vegetables cooked with freshly ground spice masala. Bisibele bath is one of traditional Karnataka Cuisine Star dishes. A spicy, tangy, aromatic dish that will be a star of any Lunch or potluck party.
Course Lunch, Main Course
Cuisine Karnataka, South-Indian
Keyword Bisibele bath, Easy sambar sadam recipe, How to make bisi bele bath, Open pan sambar sadam, Sambar sadham for lunch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 292kcal

Equipment

Ingredients

  • ½ cup ponni raw rice
  • ¼ cup toor dal
  • 2 tablespoon moong dal
  • 2 cups of vegetables I have used drumsticks, radish, chow chow, capsicum
  • 20 grams tamarind a small lemon-sized tamarind
  • 1-2 teaspoon jaggery powder
  • 1-1.5 teaspoon salt or to taste
  • fresh coriander to garnish

Spice paste To grind

  • 1 tablespoon coriander seeds
  • 2 teaspoon chana dal
  • 10 round red chilies
  • 1 clove for authentic bisibela bath
  • 1 inch cinnamons tick for authentic bisibela bath
  • 1 small marathi moggu or kapok buds for authentic bisibela bath
  • ¼ cup freshly grated coconut or 2 meaty wedges of fresh coconut
  • 1 teaspoon raw rice
  • 1 large tomato
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon fresh turmeric grated, you can also add ½tsp turmeric powder

Tempering

  • 2 tablespoon ground nut oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon hing or asafoetida
  • ¼ teaspoon methi or fenugreek seeds
  • 2 red chilies
  • a sprig of curry leaf

Instructions

Initial Prep Work

  • Measure rice and dal in a large bowl. Wash it 2-3 times with water until it runs clear. Soak rice and dal in water, in the same bowl until use. Usually 10-15 minutes.
  • Soak tamarind in ½ cup of water. Amount of tamarind depends on its sourness. Please check notes below.
  • Wash and chop all the vegetables required to make this sambar sadam. I have used ½ a radish, ½ a capiscum, 2 drumsticks, ½ a chayote.
  • Chop all the vegetables into chunks. I prefer chopping them into medium sized cubes.

Let us prepare the fresh masala

  • In a small pan, heat 2-3 drops of oil. Take chana dal, coriander seeds ,red chilies. Roast until the dal turns golden brown. Towards the end add rice.
  • if using clove, cinnamon and kapok buds, add them with the dal and coriander seeds.
  • Keep the flame medium and roast, keep stirring it to avoid burning. Once the dal turns golden, take it off heat.
  • To this add fresh coconut, chopped tomatoes, curry leaves, ginger and turmeric. Let these ingredients roast in the residue heat. Transfer the contents to a flat plate. Let this cool completely.
  • When cool enough, take the roasted ingredients in a blender jar. Add enough water and grind it to a fine paste. I used my magic bullet.

Let's make Sambar Sadam

  • Drain the rice and dal. Add enough water, turmeric powder and pressure cook it for 4-5 whistles. Let the pressure fall on its own.
  • We are using ¾ cup of grains for which i added 2 - 2.5 cups of water to pressure cook.
  • Open the cooker, mash the rice and dal roughly with a spoon or back of the ladle.
  • In a large pan, heat oil. Once hot, add the tempering ingredients.
  • Add chopped vegetables to this and saute well. Extract tamarind water about 3-4 cups and add it to the vegetables. Add salt to this.
  • Let this come to a rolling boil and the veggies cook until it is ¾th done.
  • Now add the ground spice paste to this and mix well. Add 1 cup of water to the blender jar, wash and add it to the pan.
  • Let this come to rolling boil and cook for 8-10 minutes for the rawness of spices to escape.
  • Now add the mashed rice and dal to this and mix well. Reduce the flame. Check the consistency, add ½ cup of water if needed.
  • Let this cook in a simmer flame for 10 minutes. Keep stirring to avoid food burn, Finally add jaggery powder, ghee and fresh coriander leaves and take it off the stove.
  • Serve it hot with some pappad and boondi on top. We relished it with just papad.

Serving Suggestions

  • The above amount serves 6 adults. We didn't have any leftovers. But if making for a gathering with other dishes, this quantity will definitely serve 8 people.
  • The sambar sadam absorbs liquid as it rest and tends to become more solid. If this happens, add hot water to this sambar sadam, adjust salt, add a good tempering, give a good stir and serve immediately.

Side Dish Suggestions

Video

Notes

  • Amount of tamarind depends on its sourness. Some tamarinds have good color but less sourness, whereas some have pale color but good sourness. The brand i tried this time had good color but less sourness for the amount i generally use. So take tamarind accordingly.
  • I have used 10 red chilies in the recipe, the spice level was correct for us. I have also added jaggery to give that sweet taste of Karnataka cuisine.
  • If you will be skipping jaggery, please reduce the chili accordingly. 
  • the consistency of the sambar sadam must be flowy, it should not be like potato mash. it should smoothly flow from the ladle to the plate. So adjust water consistency accordingly. 
  • You can skip 'To grind spice paste' entirely and use store bought bisibele bath powder to spice the sambar sadam. 
  • In that case, add fresh or dried coconut powder to the dish directly, after adding the spice powder. 
  • You can add a variety of vegetables to the dish. You can add pumpkin, brinjal, potatoes, yam etc. Add cooked chickpeas, frozen peas to the dish.

Nutrition

Calories: 292kcal | Carbohydrates: 50g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 448mg | Potassium: 649mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5417IU | Vitamin C: 338mg | Calcium: 103mg | Iron: 3mg

FAQ on this Sambar Sadam

Can I make this recipe in Instant pot?

Yes, you can. Please do the preps mentioned in the above recipe and follow my Instant pot sambar sadam recipe for the cooking instructions

Can I add onion and garlic in this Recipe?

For personal reasons, recent years, we avoid cooking with onion and garlic. But if you like the taste, please go ahead and add shallots in the recipe. I have never tasted garlic in sambar sadam, so wouldn't recommend that.

Why rice is roasted and ground along with other spices?

Ground rice adds a creaminess to dish. Whenever we make araichuvitta sambar, ½ teaspoon of raw rice is roasted with other spices. It gives the sambar a nice texture.

Can I use Homemade Bisbele bath powder for Spice?

Yes, you can. If using your spice blend, then skip all spices mentioned the 'To grind' section. Add your spice blend along with coconut, ginger, turmeric, tomatoes and grind it to a fine paste.

Sambar sadam turns solid or cakey?

While making one pot meals like sambar sadam, it is important to add good amount of liquid and seasonings.
It is natural for this kind of one pot meal to turn little cake-y as it rests. If this happens, just before serving, add ½ to 1 cup of hot water. Adjust the salt. Add a good tempering of red chilies and curry leaves. Give it a good stir and serve.

The post Bisi Bele Bath | How to make Bisi Bele Bath | Sambar Sadam Recipe appeared first on I camp in my kitchen.

]]> https://www.icampinmykitchen.com/bisi-bele-bath-how-to-make-bisi-bele-bath-sambar-sadam-recipe/feed/ 28 1036 Vendhaya Keerai Sambar | Fresh Greens Sambhar | Pressure Cooker Recipe https://www.icampinmykitchen.com/vendayakeerai-sambharmethi-leaves/ https://www.icampinmykitchen.com/vendayakeerai-sambharmethi-leaves/#comments Sun, 11 May 2025 09:28:30 +0000 http://www.icampinmykitchen.com/2012/05/vendayakeerai-sambharmethi-leaves.html Vendhya Keerai sambar, a quick and easy pressure cooker recipe made with fresh fenugreek or methi leaves and toor dal. Let's see How to make Keerai Sambar. Quick and easy sambar recipe | Keerai recipe | Spinach Recipe | Brahmin style keerai sambar recipe | Tamilnadu style keerai sambar | How to make keerai sambar […]

The post Vendhaya Keerai Sambar | Fresh Greens Sambhar | Pressure Cooker Recipe appeared first on I camp in my kitchen.

]]> Vendhya Keerai sambar, a quick and easy pressure cooker recipe made with fresh fenugreek or methi leaves and toor dal. Let's see How to make Keerai Sambar.

Quick and easy sambar recipe | Keerai recipe | Spinach Recipe | Brahmin style keerai sambar recipe | Tamilnadu style keerai sambar | How to make keerai sambar in pressure cooker | How to include keerai in everyday meals | Weekday Lunch thali | Easy Lunch ideas | Simple vegetarian thali ideas | Fresh Greens Everyday | Greens in my plate

Methi leaves sambar
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Keerai | Fresh Greens Recipes

Keerai is the Tamil word for leafy greens. In English, we use one word: greens. However, in most Indian languages,it is called by its specific name.

Today's recipe is Vendhaya Keerai Sambar, Fresh methi/fenugreek leaves sambar. This keerai sambar can be substituted with other fresh greens too.

Usually Keerai kootu and Keerai curry are most often made dish in South-Indian Kitchen. At home, kootu and rasam is our favorite lunch combo. Check out that lunch thali combo .

Methi Leaves : Aroma Heaven

We get fresh methi all year around. The aroma of fresh methi leaves is something to be experienced. I love using fresh methi often like this Aloo methi dal and aloo methi cutlet.

Dried fenugreek or kasuri methi is widely used a final touch to most of the side dishes. Like this Paneer capsicum subzi, dubki wale aloo. I even add it to mixed rice recipes, it gives such an amazing aroma to the dishes.

We don't make fried food often. However, once in a while, we prepare this aromatic methi poori with hariyali aloo for breakfast. This happens especially on weekends when kids ask for poori.

This baked mathri is another versatile snack with a dose of dried fenugreek. Usually deep-fried, it can now be air-fried or baked and made healthy.

We make a delish morekuzhambu with fresh methi leaves, yogurt gravy with fresh fenugreek leaves. This delish gravy pairs so well with paruppusli, lentil crumble.

Vendhaya Keerai Sambar | Tamarind Gravy

Keerai can also be made in to sambar like any other vegetables. This delicious purslane leaves/paruppu keerai sambar is my personal favorite.

The only thing to note while making keerai sambar is the amount of liquid you add . Fresh keerai releases water. Be watchful with the liquid, or else you will end up with watery sambar.

Expert Tip : How to adjust Watery Sambar?

If your sambar turns watery, do not panic.

Case 1 : Sambar watery, No aroma, No spice.

  • Grind a teaspoon besan with ½ teaspoon of coriander seeds and 1-2 red chili to a fine paste. Add this to the sambar, Mix well.
  • Let it come to a boil in medium flame. Besan helps to thicken the sambar, coriander seeds add that missing aroma and chili balances the spice.
  • Finally add a tadka with hing/asafoetida, curry leaves. 1 red chili and ¼ teaspoon methi seeds.

Case 2 : Sambar watery, Spice & aroma perfect.

  • Whisk a teaspoon of besan into ¼ cup water until smooth. Slowly drizzle the mixture into the sambar, stirring continuously, and bring to a boil over medium heat.
  • Besan should be whisked smooth, or else you will end up with lumps in sambar. Use a electric stirrer if you have. Good old whisk helps too.
  • Finally add a tadka with hing/asafoetida, curry leaves. 1 red chili and ¼ teaspoon methi seeds.
Keerai sambar with quinoa

More Lunch Thali Series

The Ingredients to make Keerai Sambar

  • Fresh Greens, I have used methi leaves/fenugreek leaves for the sambar. You can also use amaranth, paruppu keerai, ponanganni, etc.
  • Toor dal/split pigeon peas is mostly used to make sambar in south-indian household. You can also use masoor or moong dal.
  • Masala paste. I have used a fresh masala paste with coconut. It includes sambar powder, coriander seeds, and curry leaves to flavor the Keerai sambar today.
  • Tempering, regular tempering ingredients like mustard seeds, hing, and methi seeds is used in the recipe.

Step by Step instructions to make Vendhaya Keerai Sambar

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • I have used 3 bunches of fresh methi leaves for the recipe. Chop the root portion off, and roughly chop the rest of the methi leaves and wash it water well. Drain and keep it aside.
  • Wash and soak toor dal in water for 10 minutes.
  • In a spice grinder/small mixie jar, take fresh coconut, sambar powder, fresh coriander leaves, ginger, coriander seeds and tamarind. Grind this to a paste with enough water.
Keerai sambar making steps
  • Heat a pressure cooker with oil, splutter mustard seeds, hing, methi seeds. Add chopped tomatoes, saute for a minute. Add chopped methi leaves.
  • Drain excess water from toor dal and add it to the cooker. Add the ground masala. Wash the blender with 1 cup of water and add it to the cooker.
  • Add required salt, turmeric powder and another 1 cup of water to this. Mix well. Close the cooker and pressure cook for 4 whistles.
  • Let the pressure fall on its own. Open the cooker, mix well and serve it warm with rice and curry.

If you have tried this recipe and like it, give it a 🌟 rating or let me know in the comments below.  You could also share it with me on Instagram using

@icampinmykitchen
#icampinmykitchen

More Sambar/Tamarind base Gravies

Today's Lunch Thali

Enjoy this healthy, nutritious keerai sambar with rice/quinoa. I served this along with

Lunch thali with keerai
Keerai Sambar
Print

Keerai Sambar | Spinach Sambhar | Cooker Recipe

Keerai sambar, a quick and easy pressure cooker recipe made with fresh fenugreek/methi leaves and toor dal. I have used methi/fenugreek greens, this can be made with any fresh spinach available in hand.
Course Side Dish
Cuisine Indian, South-Indian
Keyword How to make keerai sambar, Keerai sambar recipe, Paruppu keerai recipe, Pressure cooker recipe, Sambar recipe, spinach recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 141kcal

Equipment

Ingredients

  • 3 bunches Fresh methi leaves/Vendhaya keerai approximate 4-5 cups when chopped
  • ½ cup tuvar dal/toor dal/split pigeon peas
  • 1 no medium tomato chopped
  • 1 teaspoon salt or to taste

To Grind Fresh Masala

  • ¼ cup freshly grated coconut
  • 1&½ teaspoon sambar powder homemade or store-bought
  • 1 teaspoon coriander seeds
  • 20 grams tamarind , a small marble of tamarind
  • a small piece of ginger
  • handful of fresh coriander leaves
  • few curry leaves

Tempering

  • 1 teaspoon Peanut oil Any cooking oil
  • ½ teaspoon mustard seeds/kadugu
  • ¼ teaspoon methi seeds /fenugreek seeds/venthayam

Instructions

  • Prepare the methi/vendhaya keerai the previous day to ease cooking. Chop off the roots, roughly chop the spinach, immerse in water for 10 minutes, drain and set aside until use.
  • While the spinach is resting, wash and soak toor dal in water for 10 minutes
  • In a spice grinder or small mixie jar, take ingredients given under "Fresh masala, to grind", add enough water and grind it to a smooth paste.
  • Heat a pressure cooker with oil for tempering, splutter mustard seeds, add hing and methi seeds to this.
  • Add chopped tomatoes to this and saute for a minute or until the tomatoes become soft.
  • Next tip in the drained spinach to this and saute for a minute.
  • Add the drained toor dal, ground masala to this. Add 1 cup of water to the blender jar, washa nd add the liquid to this cooker.
  • Add salt, turmeric powder and another cup of water, mix well. Close the pressure cooker and pressure cook for 4 whistles.
  • Let the pressure fall on its own. Open the cooker, mix well. Serve this hot with rice/quinoa.
  • Any leftover sambar can be refrigerated for a day. Try and use it the next day itself.

Nutrition

Calories: 141kcal | Carbohydrates: 21g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 800mg | Potassium: 81mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

The post Vendhaya Keerai Sambar | Fresh Greens Sambhar | Pressure Cooker Recipe appeared first on I camp in my kitchen.

]]> https://www.icampinmykitchen.com/vendayakeerai-sambharmethi-leaves/feed/ 11 1018 Keerai Kootu | Amaranth Dal | South Indian Lunch #2 https://www.icampinmykitchen.com/mulaikeerai-kootuamarnath-leaves/ https://www.icampinmykitchen.com/mulaikeerai-kootuamarnath-leaves/#comments Sat, 22 May 2021 15:29:05 +0000 http://www.icampinmykitchen.com/2013/05/mulaikeerai-kootuamarnath-leaves.html Keerai kootu, a simple dal made with fresh amaranth leaves and homemade spice powder. A delicious side for rice and roti. Keerai Kootu is a regular menu in our house. I make it at least twice in a week, sometimes even more. Being a vegetarian, we can't afford to miss keerai/spinach in our diet, for […]

The post Keerai Kootu | Amaranth Dal | South Indian Lunch #2 appeared first on I camp in my kitchen.

]]> Keerai kootu, a simple dal made with fresh amaranth leaves and homemade spice powder. A delicious side for rice and roti.

Jump to Recipe
Keerai Kootu

Keerai Kootu is a regular menu in our house. I make it at least twice in a week, sometimes even more. Being a vegetarian, we can't afford to miss keerai/spinach in our diet, for its rich iron content. This Paruppu Keerai Kootu is another house favorite.

Table of contents

Indian Lunch Thali

An Indian lunch thali can be made as elaborate like a feast and simple with a dry curry, dal and rice. Check this delicious spread with Paruppu usli and and vathakuzhambu or this mini south indian thali from vidhya.

To know how a festive thali looks like, check this Andhra Varalakshmi Vratham thali and Sathyanarayana Pooja thali, by harini. This Roti & palak paneer thali is a simple yet delicious North-Indian thali with with roti, subzi, and dal.

Today's Lunch Menu

Today's lunch thali is a simple Tamil brahmin lunch. At home my lil one is a big fan of rasam. He is a happy kid with just rice and rasam everyday. Whereas my elder one loves dal. So, most of the days I combine kootu/dal and rasam with a dry subzi for our lunch. Its a win-win for everyone.

Simple lunch thali

Dal vs Kootu

Kootu and dal are sisters who settled in either side of the country. Dal is mostly North-Indian, whereas kootu is South-indian. That's the basic difference.

South-Indian kootu can be made with spice powders, like this Kootu podi. Some can be made with freshly made masala with coconut, like this Malabar vellari kootu or this vellari chickpeas kootu .

Spinach dal

Whereas North-Indian dals use minimal spices like red chilies, garlic and ginger. Masoor dal with veggies, dal palak, langarwali dal are simple day to day dal which pairs well with steamed rice and soft roti's.

Step by Step Instructions to make Spinach Kootu

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • Wash and soak the dals in water for 10 minutes. While the dal is soaking, wash and chop amaranth leaves roughly
Keerai kootu making
  • Heat a pressure cooker with oil, when hot, splutter mustard seeds, cumin, hing, a green chili. add chopped tomatoes and saute for a minute.
  • To this now add chopped spinach, mix well. Drain and add the dal. Add kootu podi, turmeric powder, coconut and salt to this. Add enough water and mix well.
mulaikeerai kootu
  • Pressure cook for 4 whistles. Let the pressure fall on its own. Open, mix well and serve it along with rice with a dollop of ghee.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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More Dal Recipes

Recipe

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Keerai Kootu | Spinach Dal | South Indian Lunch #2

Keerai kootu, a simple dal made with fresh amaranth leaves and homemade spice powder. A delicious side for rice and roti.
Course Main Course, Traditional
Cuisine Indian, South-Indian, Tamil Brahmin Recipe
Keyword Dal Chawal, How to make keerai kootu, Keerai, Rice accompaniment recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories

Ingredients

  • 2 bunches Amaranth leaves, roughly chopped approximately 3-4 cups of chopped leaves
  • ½ cup masoor dal split red lentils
  • ¼ cup moong dal split yellow lentils
  • 1 no small tomato
  • 1½ teaspoon Kootu podi
  • ¼ cup freshly grated coconut
  • ¼ teaspoon turmeric powder
  • ¾ teaspoon salt or to taste

Tempering

  • 2 teaspoon oil
  • ½ teaspoon mustard seeds/kadugu
  • ½ teaspoon cumin seeds/jeera
  • 1 no green chili cut into two
  • ⅛ teaspoon hing/asafoetida

Instructions

  • Take both the dals together. Wash them twice in water. Soak them in water for 10 minutes.
  • Wash and chop amaranth leaves roughly. I have used 2 bunches of amaranth leaves. I just cut off the root portion and chop the entire thing along with stem and leaves roughly.
  • Heat a pressure cooker with oil, once hot, splutter mustard seeds, add green chili, hing and finally cumin seeds. To this tempering, add chopped tomatoes and sauté for a minute.
  • To this sautéed tomato, add chopped amaranth leaves and sauté. Add drained dal, along with 3 cups of water.
  • Add kootu podi, grated coconut, salt and turmeric powder. Mix well.
  • Close the pressure cooker and pressure cook for 4 whistles. Let the pressure fall on its own.
  • Open the pressure cooker, mix well and serve the keerai kootu hot with rice. This delicious keerai kootu can also be packed as lunch to office and school.

Video

This delicious and comforting keerai kootu can be served with both rice and roti. I love to enjoy this spinach kootu as such like a soup.

This Mulaikeerai kootu can be packed in lunchbox for school and office. I pack it in vaya lunch box which keeps it warm till 2:00 p.m.

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Keerai kootu pin

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]]> https://www.icampinmykitchen.com/mulaikeerai-kootuamarnath-leaves/feed/ 24 873 Paruppu Rasam | How to make Paruppu Rasam | South Indian Lunch #5 https://www.icampinmykitchen.com/paruppu-rasam-how-to-make-paruppu-rasam-south-indian-lunch-5/ https://www.icampinmykitchen.com/paruppu-rasam-how-to-make-paruppu-rasam-south-indian-lunch-5/#comments Sun, 25 Apr 2021 19:12:11 +0000 http://www.icampinmykitchen.com/?p=691 Paruppu rasam, also known as dal rasam, a south-indian style soup, made with tamarind extract, tomatoes and finished with a topping of dal water Rasam, an emotion😉 Rasam is a quintessential part of South-Indian Cuisine. It literally means juice. It is commonly made of tamarind, tomatoes, and basic spices like cumin and pepper. An elaborate […]

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]]> Paruppu rasam, also known as dal rasam, a south-indian style soup, made with tamarind extract, tomatoes and finished with a topping of dal water

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Paruppu Rasam

Table of contents

Rasam, an emotion😉

Rasam is a quintessential part of South-Indian Cuisine. It literally means juice. It is commonly made of tamarind, tomatoes, and basic spices like cumin and pepper. An elaborate South-indian lunch menu is incomplete without rasam.

Rasam is an everyday menu at home, we are fine without sambar, but rasam is a must. My lil one survives because of rasam. Ask him his favorite food, he would jump and say Tomato rasam . Jeera rasam too can be found in my Lunch thali almost every week. To make something everyday, there must be some varieties, right? There are so many varieties of rasam, your imagination is the limit.

Spice Powder for Rasam

When it comes to rasam, every family has their own recipe. I normally use my mom's kootu podi to flavor my rasam. Whereas my In-laws place they have separate rasam powder. I know many, who use sambar powder to make rasam . Wondering how? check this tomato rasam by sandhya. This difference is what make rasam very special, they all taste different and unique to that family.

Paruppu rasam rice

Today's Lunch Thali

Today's south-indian lunch is a typical Tamil brahmin lunch with rasam, curry and kootu. It took 45 minutes for me to make this thali today. Kootu was made in the pressure cooker along with the dal (PIP method) for rasam. Broccoli stir-fry and rasam were done simultaneously, and rice was done in the pressure cooker.

Cooking is pretty easy, when you plan well. If you are someone who stares at the fridge or at the wall in the kitchen, thinking what to make, then you should check these Meal plan ideas to make better use of your time.

South Indian Lunch #5

The Ingredients

  • Tuvar dal/split pigeon peas, hero of the paruppu rasam recipe.
  • Tamarind, I use dried tamarind, Datar or 777 brand. If using tamarind paste or extract, use accordingly.
  • Tomatoes, needless to say, well ripened tomatoes.
  • Spices, for this paruppu rasam, i have used freshly pounded coriander, cumin and pepper along with green chili.
  • Tempering, mustard seeds, cumin seeds, hing and curry leaves, the must needed ingredients for the Indian tadka.

Step by Step Instructions to make Dal Rasam

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • Wash and pressure cook tuvar dal/split pigeon peas with enough water and turmeric powder.
  • While the dal is cooking, soak tamarind in warm water for 15 minutes. Extract around 3.5 - 4 cups of tamarind water.
Paruppu rasam making steps
  • Take the tamarind water, add chopped tomatoes, green chili, turmeric powder, rasam powder, hing and curry leaves in a vessel and let this come to a boil.
  • Reduce the flame to medium and let this cook for 10 minutes, to this now add cooked and mashed dal along with a cup of water.
Dal rasam making steps
  • Reduce the flame to simmer and let it froth. Turn off the heat. Garnish with fresh coriander leaves and add a tempering of mustard seeds, cumin seeds, and red chilies and pour over the rasam.
  • Enjoy it with rice or as such as a soup.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on  Facebook |  Instagram  | Pinterest  | twitter

More Rasam Varieties

Recipe

Paruppu-Rasam
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Paruppu Rasam | How to make Paruppu Rasam | South Indian Lunch #5

Paruppu rasam, also known as dal rasam, a south-indian style soup, made with tamarind extract, tomatoes and finished with a topping of dal water
Course Appetizer, Main Course
Cuisine Asian, Indian, South-Indian
Keyword Pappu charu, paruppu charu, paruppu rasam, saaru, saathamudu, Satramudhu, Simple rasam recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories

Ingredients

  • ⅔ cup tuvar dal/split pigeon peas
  • 16 grams dried tamarind or lime size strings and seeds removed
  • 1 no large tomato
  • 1 no green chili
  • ¼ teaspoon hing/asafoetida
  • ¼ teaspoon turmeric powder
  • a small piece of ginger optional
  • few curry leaves
  • fresh coriander leaves for garnish

Spice powder | To Pound

  • 1 teaspoon cumin seeds
  • ¾ teaspoon coriander seeds
  • 1 teaspoon black peppercorns

Tempering

  • 1 teaspoon oil/ghee
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 1 no red chili optional
  • ¼ teaspoon freshly pounded pepper powder optional

Instructions

  • Wash the dal, take it in a vessel add twice the amount of water, a pinch of turmeric and pressure cook it until soft.
  • While the dal is cooking, soak tamarind in warm water for 15 minutes. This can be done overnight also. I do it sometimes to ease cooking in the morning. Extract tamarind water. Add extra water to this and bring it to 3.5 - 4 cups of tamarind water.
  • Take the extracted tamarind water in a heavy bottom sauce pan. Add chopped tomatoes, curry leaves, green chili and hing to this. Let this start to cook.
  • Take the spicesm given under "To pound' in a mortar-pestle or in a spice grinder and make a coarse powder. You can alternatively use your rasam powder also.
  • Add the spice powder, salt and turmeric powder to this tamarind-tomato mix and let this come to a boil. Reduce the flame and let it cook for 10-12 minutes.
  • By this time the rawness of the spice powder would have vanished and you will start smelling the divine aroma of rasam.
  • By this time, the pressure cooker would have released, remove the cooked dal, mash it well. You might not need the entire dal for the rasam, remove 2-3 tablespoon of cooked dal to another bowl. Mash the rest and add it to the boiling rasam, add ½ cup water, check consistency, if too thick add another ½ cup of water.
  • Simmer the flame and let this sit for another 5-8 minutes until it froths beautifully. Keep the flame low, or else it will start to boil. To this now add some pounded ginger and fresh coriander leaves. Take it off the heat.
  • In a tadka pan, heat oil splutter mustard seeds, cumin seeds, red chili, finally add pepper powder to this. Pour the sizzling tadka over the hot rasam. Keep it covered for 10 minutes.
  • Serve this flavorsome paruppu rasam with rice and ghee for a warm and comforting meal.
  • The rasam can be left on the kitchen counter covered for 5-6 hours. Any leftovers can be refrigerated for 2 days.

Serve this delicious paruppu rasam with rice and a generous drizzle of ghee for a warm and comforting meal. This rasam makes a wonderful lunch box dish too. Mix it with rice and pack some extra in an air-tight container.

Some Dry Curry to go with rasam

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Paruppu rasam Pin

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]]> https://www.icampinmykitchen.com/paruppu-rasam-how-to-make-paruppu-rasam-south-indian-lunch-5/feed/ 5 691 Kothamalli Thogayal | Coriander Thuvayal | South Indian Lunch #4 https://www.icampinmykitchen.com/kothamalli-thogayal-coriander-thuvayal-south-indian-lunch-4/ https://www.icampinmykitchen.com/kothamalli-thogayal-coriander-thuvayal-south-indian-lunch-4/#comments Sat, 24 Apr 2021 17:58:08 +0000 https://www.icampinmykitchen.com/?p=11916 Kothamalli thogayal, a finger licking chutney with fresh coriander leaves and lentils. A delicious accompaniment with rice. Coriander or kothamalli thogayal, is a flavorsome condiment made with fresh coriander leaves and lentils. I also add a handful of fresh mint leaves to enhance the flavor of the thogayal. A south-indian lunch thali is incomplete without […]

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]]> Kothamalli thogayal, a finger licking chutney with fresh coriander leaves and lentils. A delicious accompaniment with rice.

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Coriander thogayal

Coriander or kothamalli thogayal, is a flavorsome condiment made with fresh coriander leaves and lentils. I also add a handful of fresh mint leaves to enhance the flavor of the thogayal.

A south-indian lunch thali is incomplete without a thogayal. Thogayal acts like a palate cleanser, the spices makes your taste-buds excited and ready for the next course of food.

For the past one week I have been posting lunch thali series. Nothing elaborate, just day to day thali meals I cook for my family. As I m starting to record this series in my blog, it gives me the enthusiasm to cook a different variety for my family too.

Table of contents

Chutney & Thogayal

Thogayal or thuvayal is a south-indian condiment made with lentils and spices. Whereas chutney's made to pair with idly/dosa not necessarily include lentils.

As a south-indian we love our thogayal/thuvayal. Growing up in my parents home, our Saturday menu used to be thogayal/thuvayal and rasam. Coconut thogayal with milagu rasam is a delicious combination.

Thogayal Varieties

I m a thogayal fanatic. I make thogayals/thuvayals with almost any ingredient. Colorful thogayals like this amla & carrot thogayal and beets thogayal, adds lot of vibrance to your plate. Curry leaves thogayal and turmeric & ginger thogayal adds lot of health benefits.

Thogayal/Chutney's are an easy way to make your family try a new ingredient or make them eat a vegetable which they are not found of. Like we all know the benefits of herbs, but not all enjoy finding it in our plates. Make them into chutney or thogayal or pesto, and enjoy it as dips/spreads, job done easy!

More Thogayal Recipes

Today's Lunch Thali

Today's thali features this simple kothamalli thogayal, as part of the dazzling dals theme of blogging marathon.

South Indian Lunch Thali 4

The Ingredients

  • Fresh Coriander leaves, the hero of this kothamalli thogayal recipe, I have also added a handful of fresh mint leaves for flavor. If you don't have you can omit them.
  • Spices, I have used black peppercorns and red chilies to spice the chutney. Peppercorns are optional, one can omit them.
  • Coconut, freshly grated or frozen, do not skip coconut, they add flavor and also binds other flavors together.
  • Dal, I have used chana dal and urad dal, they add volume to the chutney
  • Sesame seeds and coriander seeds, as said earlier, they add a nice texture to the thogayal.

Step by Step Instructions for the Coriander Thuvayal

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • In a heavy bottom pan, add a teaspoon of oil, roast urad dal, chana dal, coriander seeds and curry leaves.
  • Next add hing sesame seeds, red chilies, black peppercorns and roast until the dal turn golden brown.
Kothamalli thogayal making steps
  • Towards the end, add 1 bunch of fresh coriander and handful of fresh mint leaves. Take it off the heat. Add coconut and tamarind to this and let it rest until the ingredients cools down.
  • Once cooled, take them all together in a mixer jar, along with salt and grind to thogayal. Use only as much water needed to grind the contents. it might need around ¼ cup - ½ cup water not more than that.
Coriander thogayal making steps
  • Remove the thogayal to a serving bowl and serve it along with rice and gingely oil.
  • Any leftovers can be refrigerated up to 2-3 days in an air-tight container

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on  Facebook |  Instagram  | Pinterest  | twitter

Recipe

Kothamalli Thogayal
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Kothamalli Thogayal| Coriander Thuvayal | South Indian Lunch #4

Kothamalli thogayal, a finger licking chutney with fresh coriander leaves and lentils. A south-indian style chutney made with lentils and tamarind. A delicious accompaniment with rice
Course Condiments, Side Dish, Sides
Cuisine Asian, Indian, South-Indian
Keyword Coriander recipe, Herbs thogayal, How to make thogayal, Kothamalli chutney, Thogayal and rice, Thogayal recipe, Thogayal with coconut
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings 4
Calories

Equipment

  • Indian style mixie or any heavy blender

Ingredients

  • 3 tablespoon urad dal/black gram dal/Uluntham paruppuu
  • 1 tablespoon chana dal/gram dal/Kadalai paruppu
  • 6 nos red chilies
  • 1 teaspoon coriander seeds/dhaniya raw
  • 2 tablespoon white sesame seeds
  • ½ teaspoon black peppercorns/milagu
  • ⅓ cup fresh coconut, grated or sliced
  • ⅛ teaspoon hing/asafoetida
  • ¾ teaspoon salt or to taste
  • 1 bunch Fresh coriander leaves
  • a sprig of curry leaf
  • handful of fresh mint leaves
  • small lime-sized tamarind

Instructions

  • Heat a heavy bottom pan, add teaspoon of oil, roast urad dal, chana dal, coriander seeds and curry leaves. Keep the flame medium and roast to avoid burning.
  • Once the dal starts browning, add hing, white sesame seeds, red chilies and black peppercorns to this and continue roasting
  • The reason to add chilies and pepper towards the end of roasting is to avoid the burning of the same, which will cause lot of discomfort and also spoils the taste of dish. They will roast well in the pan heat while resting.
  • Now finally add bunch of coriander leaves, just chop off the roots, and all the leaves and stalks together. The stalks have more flavor than the leaves. Add mint leaves and saute for a minute.
  • Again the herbs will wilt in the pan heat, so no need to saute them after adding.
  • Switch off the stove, add coconut and tamarind this pan. Let this cool down well.
  • Once cool enough, take the roasted ingredients along with salt in a mixer jar. First grind it to a coarser paste. Add ¼ cup water and grind further. If needed add more water and grind it to a fine paste.
  • Thogayal is thicker in consistency, so do not add more water. Remove the kothamalli thogayal to a serving bowl.
  • Serve it as a side to steaming hot rice and a generous drizzle of sesame oil for a comforting meal. I paired it with beans curry and tomato rasam for our weekday meal.
  • Any leftover thogayal can be refrigerated in an air-tight container for 2-3 days.

Video

Serve this flavorsome kothamalli thogayal with rice and a generous drizzle of gingely oil. If making as part of thali, just pair it with some comforting rasam and dry curry.

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Kothamalli thogayal pin

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]]> https://www.icampinmykitchen.com/kothamalli-thogayal-coriander-thuvayal-south-indian-lunch-4/feed/ 5 11916 Kovakkai Fry | Tindora Fry | South Indian Lunch #1 https://www.icampinmykitchen.com/tindora-fryivy-gourd-fry-dry-curry-rice/ https://www.icampinmykitchen.com/tindora-fryivy-gourd-fry-dry-curry-rice/#comments Fri, 16 Apr 2021 20:47:00 +0000 http://www.icampinmykitchen.com/2012/04/tindora-fryivy-gourd-fry-dry-curry-rice.html Kovakkai fry, commonly known as tindli, tindora or tendli, a simple to make dry curry with coconut. A delicious curry that can be served with rice. South Indian Lunch Thali Lunch thali series, a long time wish to share my daily lunch ideas in the blog. I regularly share my lunch plate in Instagram , […]

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]]> Kovakkai fry, commonly known as tindli, tindora or tendli, a simple to make dry curry with coconut. A delicious curry that can be served with rice.

Jump to Recipe
Kovakkai fry

South Indian Lunch Thali

Lunch thali series, a long time wish to share my daily lunch ideas in the blog. I regularly share my lunch plate in Instagram , under the #icampinmykitchenlunch. Its been a long time wish to record those simple everyday lunch thali's in the blog as a series. Thanks to Blogging Marathon theme Lunch Thali, this week I will be sharing few simple everyday lunch ideas.

instagram lunch photo

Indian Thali Meals

An Indian thali can be very elaborate with n number of dishes and also simple with a dal, subzi and rice. This brilliant Rajasthani thali and Himachal Thali are a glimpse of an elaborate Indian Thali. Srivalli made Thali's with Indian Street food her Delhi Street food thali and Mumbai Street food thali's are totally tempting.

Today I m featuring a simple south-indian lunch thali. Something that I cook day in and day out. At home lunch is comprised of rice, kootu, dry curry, either sambar or rasam and curd. Some days it is just dal and rice and there are days i cook a storm like this Tamil New Year Special

The Menu

Today's lunch thali contains

South-Indian lunch thali

If looking for a weekend thali of rasam and vathakuzhambu, check this delicious yennaikathrikai kuzhambu and lemon rasam thali.

The Ingredients

  • Tindora/Ivy Gourd/Tendli is the main hero of the recipe
  • Tomatoes, I have used 1 medium sized tomato in this recipe. It is optional, but adds a nice tang to the sauté.
  • Spice, I normally use either Sambar podi or Curry podi for my dry curries. You can also grind equal amounts of red chilli and coriander seeds and use that spice for the dry subzi.
  • Coconut, I love adding coconut to dry subzi's, adds lots of flavor to it. Again if you have any dietary restrictions to avoid then you can omit coconut.
  • Tempering, for a south-indian curry, it goes without saying mustard seeds, curry leaves and hing.
Tindora fry

Step by Step Instructions to make Tindora Fry

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • Wash and chop the tendli/tindora in to thin roundels. Some prefer to cut it vertically, some prefer to cut into roundels. I do both ways.
  • Heat a pan with oil, splutter mustard seeds, add hing and curry leaves. Add chopped tomatoes and turmeric powder to this and sauté until tomatoes turn soft and mushy.
  • Now add the chopped tindora to this and saute. Add sambar powder and salt. Mix well.
TINDORA FRY MAKING
  • Sprinkle water 2-3 times, cover and cook until the tindora is soft. Takes around 10-12 minutes in medium flame. Open and stir once or twice while it is cooking.
  • Once the vegetable is soft, remove cover and add grated coconut to this and mix well.
tendli fry making
  • Let this cook without cover for another 8-10 minutes, until the bottom turns a bit golden and brown. Keep stirring once or twice in the process.
  • Take it off the stove and serve it with rice.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on  Facebook |  Instagram  | Pinterest  | twitter

More Dry Subzi

Some more

Recipe

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Kovakkai Fry | Tindora Fry | South Indian Lunch 1

Kovakkai fry, commonly known as tindli, tindora or tendli, a simple to make dry curry with coconut. A delicious curry that can be served with rice.
Course Side Dish, Sides
Cuisine Asian, Indian, South-Indian, Tambrahm
Keyword Dry curry recipe, Dry subzi recipe, How to make tindora fry, Quick and easy tendli fry, Rice accompaniment recipe, Tendli curry, Tendli subzi, Tindora curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories

Ingredients

  • 4 cups Chopped tindora/tendli/ivy gourd approximately 4-5 cups
  • 1 no medium sized tomato, chopped
  • 1½ teaspoon sambar podi/red chili & coriander powder see notes
  • ⅓ cup shredded coconut fresh coconut
  • 1 tsp salt or to taste

Tempering

  • 1½ tablespoon oil i used coconut oil
  • ¾ teaspoon mustard seeds
  • ¼ teaspoon hing/asafoetida
  • few curry leaves

Instructions

  • Wash the tindora well in a bowl of water. I usually soak them in water for 10 minutes. Wash and drain them completely. You can either cut into thin roundels or vertically into thin strips.
  • I personally prefer roundels and have observed they cook faster when cut into roundels. Again it is a personal preference and observation, might not be the same for all.
  • Heat a wide bottom pan with oil, when hot splutter mustard seeds, add hing and curry leaves. To this now add chopped tomatoes, and turmeric powder. Let the tomatoes cook until soft and mushy.
  • To the mushy tomatoes, add chopped tindora, add sambar powder or red chili and coriander powder, salt and mix well.
  • Sprinkle water 2-3 times, cover and cook in a medium flame for 10-12 minutes. Open and stir in between twice. Check if the bottom is burning, if so then sprinkle little water and continue to cook with cover.
  • After 10-12 minutes, the tindora must have turned soft. Check doneness by pressing one in between your fingers, if still hard, let it cook covered for 2-3 more minutes.
  • To the cooked tindora add coconut. Mix well. Let this continue to cook without cover for another 8-10 minutes, for the bottom to turn a bit brown and golden.
  • Keep the flame medium or even low. Stir once or twice in between. If you feel it is burning in the bottom, sprinkle very little water and mix well.
  • After the said time, the tindora would have nicely crisped up in the bottom. Mix it well. I personally prefer few crispy tindora and few soft. Creates wonderful texture when you eat the vegetable.
  • Take it off the stove, serve it warm with rice. This delicious tindora fry can be packed for lunch too.

Notes

  • I usually add either sambar powder or curry powder to my dry curries.
  • Sometimes, I grind equal amount of round red chilies (gundu milagai) and coriander seeds and use this powder to flavor my dry subzi. 
  • I have used 1.5 teaspoon of spice powder in the recipe. Since i have used a tomato and coconut, that amount of spice was needed. In case you feel it will be too spicy for you, then reduce it to 1 tsp. 

Serve this delicious tindora curry with rice. This crispy tendli fry can also be packed in lunch boxes for schools and offices.

I personally like to make a roti roll with this ivy gourd subzi, they taste absolutely delicious and easy to pack for kids lunch box.

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Kovakkai fry pin

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]]> https://www.icampinmykitchen.com/tindora-fryivy-gourd-fry-dry-curry-rice/feed/ 23 1027 Mixed Vegetable Puli Kootu | Tangy Vegetable Stew | Lunch Thali #14 https://www.icampinmykitchen.com/multi-vegetable-kootu/ https://www.icampinmykitchen.com/multi-vegetable-kootu/#comments Sat, 15 Feb 2025 11:11:31 +0000 http://www.icampinmykitchen.com/2010/09/multi-vegetable-kootu.html Mixed vegetable puli kootu, a tangy stew made in pressure cooker. Frozen mixed vegetables cooked in tamarind sauce. Served with steaming hot rice and curry for a complete meal. South-Indian Puli kootu | Tamarind kootu | How to make puli kootu | Easy pressure cooker kootu recipe | Vegetable stew recipe | South-Indian stew recipe […]

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]]> Mixed vegetable puli kootu, a tangy stew made in pressure cooker. Frozen mixed vegetables cooked in tamarind sauce. Served with steaming hot rice and curry for a complete meal.

South-Indian Puli kootu | Tamarind kootu | How to make puli kootu | Easy pressure cooker kootu recipe | Vegetable stew recipe | South-Indian stew recipe | Easy lunch ideas | Vegan Side dish | No Onion No garlic kootu recipe | Sattvic meals

Tangy kootu with mixed vegetables in pressure cooker
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Puli kootu

Puli kootu is a traditional South Indian dish, particularly popular in Tamilnadu. The dish is made with a variety of lentils, vegetables, tamarind and seasoned with spices.

It is typically served as a side dish with rice and is known for its spicy and tangy flavor. Amma makes a delicious puli kootu with banana flower and my favorite is this brinjal puli kootu with chickpeas.

Kootu vs Sambar

What is the difference between kootu and sambar? Sambar is a dish made of vegetables cooked in tamarind water. The vegetables are seasoned with sambar powder. The dish is thickened with typically toor dal mash.

Kootu, or south-indian style stew has everything in it. A whole food pyramid packed in it. Vegetables, dal, spices, coconut all in one.

A simple meal of dal chawal and curry

It can be made with a mix of different dals or just one of them. Its spice base typically consists of chilies, pepper and cumin blended with coconut, like this zucchini kootu

Some household, use a separate spice powder for making kootu, like this ashgourd kootu or this simple cabbage kootu. I use my mother's Kootu Podi recipe . This kootu podi, comes real handy, if you cook south-indian regularly.

Today's Lunch

Here is another simple to make weekday lunch thali. The lunch plate features

Simple Weekday Lunch thali with puli kootu and beans curry

Why you should try this Tangy Kootu

This delectable no-onion, no-garlic kootu is incredibly easy to make. Can be made in pressure cooker or instant pot. You can prepare it ahead of time and simply reheat it before serving.

This creamy puli kootu, featuring mixed lentils and frozen vegetables, is a nutritious blend of protein, carbs, and fiber. It's a versatile dish. Feel free to experiment with various dals. You can use fresh vegetables like potatoes, cauliflower, carrots and peas for a more wholesome meal.

For efficient meal prepping, feel free to double or triple the recipe. This creamy, tangy kootu pairs excellently with rice, roti, or soft phulkas, making it a fantastic option for lunch boxes.

Ingredients for Pressure Cooker Puli Kootu

  • Vegetables , I have used mixed frozen vegetables. You can also use fresh veggies of your choice.
  • Dal, mix of spit moong dal and split urad dal with skin is used in this puli kootu. You can also use a mix of other dals. i would recommend Toor dal and moong dal or Chana dal for an aromatic dish.
ingredients for Puli Kootu in pressure cooker
  • Spices,I have used a fresh spice paste with ginger, turmeric, coconut and chilies. You can also use regular sambar podi or kootu podi to make delicious tamarind based kootu.
  • Tempering, regular south-indian tempering spices like mustard, hing, curry leaves along with methi seeds.
  • Garnish , handful of fresh coriander leaves.

Step by Step Instructions to make Puli Kootu

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • Measure and prep all the ingredients mentioned and keep it ready.
  • Take the dals together, wash and drain 2-3 times with water. Add fresh water and let it soak for 15 minutes minimum.
  • Take the ingredients mentioned 'to grind' in a blender jar. Blend it to smooth paste withe ½ cup of water.
  • Heat a pressure cooker with oil, add tempering spices. Add the frozen vegetables and saute for a minute or two.
how to make Puli Kootu in pressure cooker
  • Add the drained the dals to thsi and the spice paste. Wash the blender jar with water and add that water too to the cooker.
  • Add salt, pressure cook for 4-5 whistles. Let the pressure fall on its own. open and check the consistency and adjust if needed.
  • Garnish with coriander leaves. Take it off the stove. Serve with rice or roti.
  • This tangy kootu packs well in lunch box too.

If you have tried this recipe and like it, give it a 🌟 rating or let me know in the comments below.  You could also share it with me on Instagram using

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Puli kootu with frozen vegetables
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Mixed Vegetable Puli Kootu | Tangy Vegetable Stew | Pressure Cooker Recipe

Mixed vegetable puli kootu, a tangy stew made in pressure cooker. Frozen mixed vegetables cooked in tamarind sauce. Served with steaming hot rice and curry for a complete meal.
Course Delicious sides, Main Course
Cuisine Indian, South-Indian
Keyword Easy kootu recipe, Easy lunch ideas, Easy pressure cooker recipes, Easy vegan recipe, How to make kootu in pressure cooker, How to make tangy tamarind stew, Puli kootu recipe, Spicy and tangy kootu
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 181kcal

Equipment

Ingredients

  • 1 cup frozen mixed vegetables beans, carrot and peas
  • ½ cup Dhuli Moong dal / Split green gram with skin
  • ¼ cup Dhuli urad dal / Split urad dal with skin
  • 1 teaspoon salt or to taste
  • Fresh coriander leaves to garnish

To Grind

  • 10 grams tamarind Indian lemon size
  • 3 green chilies
  • 3 tablespoon fresh coconut 2 small wedges of fresh coconut meat
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fresh turmeric grated
  • 2 teaspoon fresh ginger grated

Tempering

  • 2 tablespoon groundnut oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon methi seeds
  • ½ teaspoon hing or asafoetida
  • 2 round red chilies

Instructions

  • Measure the vegetables, dal and spices and keep it ready on the counter.
  • Take the dals in a bowl, wash and drain 2-3 times with water. Add fresh water and let it soak for 15 minutes minimum.
  • While the dal is soaking, let us make the spice paste. Take all ingredients mentioned under 'To grind' in a blender jar. I use my Magic bullet to grind.
  • Blend the spices to a fine paste with ½ cup water. Keep aside.
  • Heat a pressure cooker with oil, mentioned under 'Tempering'. When hot, add all the tempering spices.
  • Now add the frozen vegetables. Sauté for a minute or two. Drain the water from the dal and add it to the vegetables.
  • Saute for another minute. Add the ground masala to the cooker. Add 1 cup of water to the blender jar, wash and add it to the cooker.
  • Add salt and another 1 cup of water to the cooker. When it begins to boil, close the cooker and let it cook for 4-5 whistles.
  • Let the pressure fall on its own. Open the cooker, mash the dal roughly with a potato masher or back of the ladle.
  • Check the consistency of the kootu. If the kootu is too thick, add ½ cup of water and let it simmer for 10 minutes. If the kootu is too thin, let it simmer for 15 minutes to thicken a little.
  • Once it reaches the desired consistency, add fresh coriander leaves to the kootu and take it off the stove.
  • Serve it hot with rice. We love this tangy and mildly spicy kootu with roti's too.

Storage Instructions

  • Any leftover kootu can be refrigerated in an air-tight container for 2-3 days.
  • While serving from the refrigerator, remove only the amount you will consume for that time, reheat and serve it warm.

Video

Notes

The recipe is called puli kootu as it uses raw tamarind in the spice paste. You can use tomatoes instead of tamarind, incase you can't source it.
 

Nutrition

Calories: 181kcal | Carbohydrates: 24g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 486mg | Potassium: 169mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1724IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 3mg

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