No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalarai

 

Sambhar is very staple food in south Indian food.. We used to make different types of sambhar for lunch and for tiffin.

Already I have posted few sambhar varieties in our blog, here is one more addition to the sambhar list, yes no onion no garlic sambhar.

In this type of sambhar we usually add the vegetables which are having more water content. For example radish, bottle gourd, ashgourd, banana stem etc.,

In this post I have used ashgourd to prepare the sambhar. This sambhar will tastes delicious at the same time will be more flavourful.

  

Ok now coming to the recipe.  

ASHGOURD SAMBHAR(No onion)

SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 25 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE:   SOUTH INDIAN

SERVES:  4 PERSONS

 

INGREDIENTS:

 

1/2 Ashgourd

1 1/2 tablespoon kuzhambu milagaai thool

1/2 teaspoon turmeric powder

1 1/2 tablespoon tamarind paste

1/2 cup thoor dhal

Few curry leaves

2 green chillis

salt as required

To roast & grind

3 red chillis

1/2 teaspoon fenugreek

1/4 teaspoon pepper

1/4 teaspoon cumin

1 teaspoon channa dhal

1/2 teaspoon urad dhal

1 teaspoon coriander seeds

 

 

VIDEO RECIPE LINK: https://youtu.be/cbMgAV0p340

 

PREPARATION:

Chop the ashgourd into small pieces.

Cook the dhal and then mash it well.

 

METHOD:

In a heavy bottomed pan roast the ingredients (under ‘to roast & grind’) in low flame.

Let it cool down completely and then grind into fine powder.

Cook the chopped ashgourd till it becomes soft. Add little salt in ashgourd while cooking.

Set the cooke ashgourd aside.

Now add the tamarind paste in water .

Add the kuzhambu milagaai thool , salt, curry leaves, gren chillis and mix well.

Let it boil till raw smell goes off.

Then add the cooked ashgourd and cooked dhal.

Let it boil for few more minutes.

Then add the ground spice powder and mix well.

Let the sambhar to boil for 2 more minutes and then switch off the heat.

Finally temper the mustard seeds and red chilis in oil and then add.

Serve hot with rice..

 

NOTES:

•  Instead of ashgourd, chayote(chow chow) can also be used.
• In this way of sambhar we mostly use the vegetables which is having more water content like chayote, ashgourd etc.
• if you like you can even add sauteed onions too along with green chilis.
• Adding fresh masala gives a wonderful flavour to the kuzhambu.
• In this sambhar tamrind should not be more. so use little less than the amount you usually add.
• if you like, tomatoes can also be added, in this case too reduce the anount of tamarind. 

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 In a heavy bottomed pan roast the ingredients (under ‘to roast & grind’) in low flame.

Let it cool down completely and then grind into fine powder.

Cook the chopped ashgourd till it becomes soft. Add little salt in ashgourd while cooking.

Set the cooked ashgourd aside.

Now add the tamarind paste in water .

Add the kuzhambu milagaai thool , salt, curry leaves, green chillis and mix well.

Let it boil till raw smell goes off.

Then add the cooked ashgourd and cooked dhal.

Let it boil for few more minutes.

Then add the ground spice powder and mix well.

Let the sambhar to boil for 2 more minutes and then switch off the heat.

Finally temper the mustard seeds and red chilis in oil and then add.

Serve hot with rice..

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

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ü  For videos please subscribe: kuzhalis samaiyalarai

 

 

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Ok now coming to the recipe.  

MAGIZHAMPOO

SOAKING TIME: - | PREPARATION TIME: 15 mins | COOKING TIME: 30 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE:  SOUTH INDIAN

YIELDS:  15 MURUKKU

 

INGREDIENTS:

2 cup rice flour(Raw rice flour)

1/2 cup Moong dhal flour(roasted & ground)

1 tablespoon sugar

1/2 coconut

1 tablespoon butter

Salt as required(approx.1/2 teaspon)

oil to deep fry

water as required

 

VIDEO RECIPE LINK:  https://youtu.be/32RgSYfV6hM

PREPARATION:

Wash the raw rice and then dry it completely.

Then grind into smooth powder in mixergrinder or in mill

Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.

Then cool the roasted dhal completely.

Grind into smooth powder in mixergrinder or in mill.

You can even grind the raw and roasted dhal together in mill while making in large quantity.

If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.

 

METHOD:

Measure the required flour and take in abowl.

Extract milk from the coconut using warm water and keepit aside.

Mix the sugar in coconut milk and stir well till it dissolved completly.

Mix salt in little water and dtir till it gets dissolved fully.

Add the salt water and butter in the flour and mix well.

Then add coconut milk little by little and mix well.

After adding all the coconut milk, add required water additionally to knead a soft dough.

The dough should not be too soft or too tight.

Grease the murukku press with oil and then fill it with the prepared dough.

Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.

Cover the rest of the dough with wet cloth to avoid drying.

Grease the back of the ladle with oil and make murukku using the press on the ladle.

Heat oil in pan for deep frying the murukku.

Drop the prepared murukku one by one gently in oil.

Don’t over crowd the oil.

Flip in between and cook the murukku in medium flame.

Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.

Prepare murukku in the same way with the rest of the dough .

Store the murukku in a air tight container after cooled down completely.

 

 

NOTES:

 

 

 1. Rinse and dry the rice completely before grinding will give nice brigh murukku.

 2.Dont roast the moong dhal into dark brown

 3.Also dont add more butter , otherwise murukuu will break /dissolve in oil while frying.

 4.Seiving the moong dhal flour and rice flour once to get smooth powder if grinding  in mixie.

 5.Keep the flame in medium while frying the murukku, otherwise it wont be cooked evenly till center.

 6.Dont add more sugar, otherwise murukku colour will become dark brown.

 7.Dissolve the salt in water and then add into the flour for even mixing.

 8.If you are making in bulk you cna grind the raw rice and roasted dhal together in mill too.

9.Also dont knead and keep the dough for long time, while making in bulk, prepare the dough in batches to avoid drying out.

10.You can even cover the muruku dough with wet cloth to avoid drying out.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 Wash the raw rice and then dry it completely.

Then grind into smooth powder in mixer grinder or in mill

Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.

Then cool the roasted dhal completely.

Grind into smooth powder in mixergrinder or in mill.

You can even grind the raw and roasted dhal together in mill while making in large quantity.

If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.

Measure the required flour and take in abowl.

Extract milk from the coconut using warm water and keep it aside.

Mix the sugar in coconut milk and stir well till it dissolved completly.

Mix salt in little water and stir till it gets dissolved fully.

Add the salt water and butter in the flour and mix well.

Then add coconut milk little by little and mix well.

After adding all the coconut milk, add required water additionally to knead a soft dough.

The dough should not be too soft or too tight.

Grease the murukku press with oil and then fill it with the prepared dough.

Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.

Cover the rest of the dough with wet cloth to avoid drying.

Grease the back of the ladle with oil and make murukku using the press on the ladle.

Heat oil in pan for deep frying the murukku.

Drop the prepared murukku one by one gently in oil.

Don’t over crowd the oil.

Flip in between and cook the murukku in medium flame.

Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.

Prepare murukku in the same way with the rest of the dough .

Store the murukku in a air tight container after cooled down completely.

 

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai 

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai

 

 

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