Sambar is a staple side dish for idli, dosa, pongal and other tiffin varieties in South India. It’s difficult to resist its aromatic flavours. I like to add vegetables into it to enhance its nutritional value. In this blog, I will be showing you how to prepare one-pot sambar usingPrestige Svachh Triply Outer Lid Pressure Cooker. This pressure cooker makes the cooking process hassle-free as it has an innovative Deep Lid that controls the spillage of starchy water.
This one-pot recipe is suitable for bachelors and working women as they can prepare it easily during the busy morning hours. You can prepare it within 10 minutes by adding simple ingredients like onions, tomato, carrots, and beans. I have been using this Prestige Svachh stainless steel pressure cooker for the past two years. It has a Unique Deep Stainless Steel Lid designed to prevent froth from flowing down the pressure cooker.
This cooker also has a Revolutionary Pressure Indicator that acts as a locking device. It cannot be opened if the pressure inside the cooker is too high. On most days, I do pot-in-pot cooking by placing a small vessel with chopped vegetables over the dal to prepare both the dishes simultaneously. Its both time and fuel saving for me.
Friends, do try this easy and simple one pot, pressure cooker sambar and enjoy with Idli, dosa, pongal and other tiffin varieties.
One pot idli sambar - Pressure cooker idli sambar recipe
One pot idli sambar - Pressure cooker idli sambar recipe
Heat oil in Prestige pressure cooker. Splutter mustard seeds, methi seeds, curry leaves, red chilli and hing.
Lower the flame completely. Add turmeric, red chilli powder, coriander powder and sambar powder. Mix quickly.
Add chopped onion, chopped carrot, beans and mix quickly. Add washed toor dal. Add required water, jaggery and salt. Lastly add one whole tomato.
Cover the lid and pressure cook in low flame for 2 whistles. Open the cooker after the steam is released.
Mash the dal well. Boil for a minute if sambar is watery. Garnish with coriander leaves and add a tsp of ghee.
Serve with Idli, dosa and pongal.
METHOD - STEP BY STEP PICTURES
Heat oil in a pressure cooker. Splutter mustard seeds, methi seeds, curry leaves, red chilli and hing.
Lower the flame completely and add turmeric powder, red chilli powder, coriander powder and sambar powder. Mix quickly.
Add chopped onion, vegetables and saute quickly. Add washed toor dal, salt, jaggery and required water. Lastly add one whole tomato. Do not cut the tomato because it will prevent the dal turning mushy.
Pressure cook in low flame for one to two whistles. Open the lid after the steam is released. Mash the dal first and then the tomato. Mix everything together.
Boil for few minutes if the sambar is watery. If its too thick, add little water to adjust the consistency. Lastly garnish with finely chopped coriander leaves and a tsp of ghee. Serve with hot idli, dosa and pongal. Enjoy !
Note
Adjust the quantity of spices as per your taste.
You can use moong dal instead of toor dal.
You can dilute 1 tsp of besan flour in 1/4 cup water and add to pressure cooker along with dal.
Make sure you don’t burn the masala powders. It will spoil the taste of sambar. So keep the flame low or switch off the flame after tempering and then add the spice powders.
Try this easy, healthy one pot idli sambar. You will love it.
Kumbakonam Kadappa is a traditional recipe from the region of Tanjore. It is a flavourful and delicious side dish that goes well with idli, dosa, poori, and chapati. Kadappa is mainly made of moong dal and potato as the base ingredient.
In most South Indian restaurants, breakfast is served with sambar, chutney, and podi as the accompaniment. But in Kumbakonam, in most restaurants and hotels, breakfast is served with this kadappa. The preparation of this kadappa is precisely like the potato kurma we prepare, with the added flavor of moong dal.
If you have boiled moong dal and potato, you can make this recipe in just 15 mins. Kadappa is neither sambar nor kurma. It is a combination of both, as it uses both dal and ground coconut paste. If you want this to be served with idli and dosa, keep the kadappa watery consistency. If you want this to be served with poori or chapati, the gravy should be thick. Now let us see how to prepare this recipe.
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Kumbakonam Kadappa Recipe | Idli Dosa Poori Chapati Side Dish
Kumbakonam kadappa is a delicious side dish for breakfast.
Dry roast moong dal in a pan until it turns aromatic and golden brown. Wash it thoroughly, transfer it to a pressure cooker, and add enough water. Along with this, add a medium size potato and pressure cook it for three whistles.
Once done, mash the moong dal and set it aside. Mash the potato into chunks. Please do not make it into a paste. Set it aside.
Add all the ingredients under "To grind" in a mixer. Add water and grind to a smooth paste.
Heat a pan and add oil. Once the oil gets heated, add cinnamon sticks, cloves, and fennel seeds and let it crackle.
Now add onion and curry leaves. Saute until the onion turns translucent. Then add tomatoes and a little salt. Saute until tomatoes turn mushy.
Now add turmeric powder and saute for a min. Add ground coconut paste, adjust the water consistency, and add mashed moong dal and salt. Close the lid and cook for 10-15 mins.
Then mash and add the potatoes. Keep the potatoes a little bit chunky. Please do not make it to a smooth paste. Now cook the kurma for another 5 mins.
For idli and dosa, keep kadappa slightly watery. For poori and chapathi, keep kadappa thick consistency. Once done, garnish with coriander leaves. Serve hot with idli or dosa.
Recipe Notes
Use only the specified amount of masala while grinding coconut, or it will overpower the taste of kadappa.
We use only green chilies in this kadappa. So increase or decrease green chilies according to your taste.
This kadappa goes well with idli, dosa, poori, and chapathi.
Delicious Kumbakonam kadappa is ready to relish.
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