Cluster Beans Sambar Recipe – Kothavarangai Sambar

Cluster beans sambar ( Kothavarangai in Tamil ) is my FIL’s favorite sambar recipe for rice. Today my in-laws visited my place.So I prepared this sambar and cauliflower poriyal for lunch. Even I love kothavarangai sambar more than kothavarangai poriyal or kothavarangai poricha kuzhambu. I learnt this recipe from my MIL. But I make a quick version in pressure cooker. It can be done easily in one pot. For variations, you can use green beans/ French beans as well. Do try this sambar with cluster beans for rice. I am sure you will love it. Lets see how to make cluster beans sambar with step by step photos !
Check out my 30 kuzhambu varieties recipes too !

Cluster beans sambar recipe

Cluster beans sambar recipe / Kothavarangai sambar for rice

Cuisine: Indian

Category: Sambar recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cluster beans - 20 nos Toor dal - 1/3 cup Turmeric powder - 1/4 tsp Cooking oil - few drops Salt & water - as needed Tamarind - Big gooseberry size Sambar powder - 2 tsp To temper Cooking oil - 2 tbsp Mustard seeds – 1/2 tsp Methi seeds – 1/4 tsp Cumin seeds – 1/2 tsp Small onions - 10 nos Green chillies - 2 nos ( slit) Curry leaves - few Hing/Asafetida - 1/4 tsp Coriander leaves - to garnish Ghee – 2 tsp ( to add at the end)

METHOD

Wash and chop the cluster beans of 2 inches size. Chop and Discard the tail portion of cluster beans. Peel the small onion, slit the green chillies. Soak tamarind in 1 cup of hot water for 10 minutes and take the extract. Set aside. In a pressure cooker base, heat oil and splutter mustard seeds, methi seeds, cumin seeds and curry leaves.After the mustard seeds splutter, add the slit green chillies, curry leaves, chopped cluster beans and small onions. Saute until onions turn transparent and cluster beans turns dark green in color. To this, add 2.5 cups of water, toor dal, turmeric powder and mix well. Pressure cook in very low flame for 1 whistle. It takes nearly 10-12 minutes. After the steam is released completely, open the cooker and mash the dal well with a whisk. After the dal turns mushy, add the tamarind extract, sambar powder, salt and hing. Roll boil well till the raw smell leaves. Lastly add the chopped coriander leaves, boil for a minute and switch off the flame. Transfer the sambar to a serving bowl and add 2 tsp of ghee. Cover with a lid. Serve with hot rice, poriyal/curry and papad/appalam. Enjoy !

Note

Add more sambar powder if you want spicy sambar. Sauting cluster beans gives a nice flavor to this sambar. You can use French beans/green beans instead of cluster beans. You can also add 1 chopped tomato along with onions for variation.

Delicious cluster beans sambar is ready to serve with rice !

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Pumpkin Sambar Recipe – Poosanikai Sambar–Parangikai Sambar

Usually I make red or yellow Pumpkin gravy or pumpkin poriyal ( Manjal Poosanikai/Parangikai in Tamil, Mathanga in Malayalam, Kumbalakayi in Kannada, Kaddoo in Hindi) – My mil’s recipes for our lunch. Both are my favorite recipes. But Sendhil doesn’t like them. So I have to make some other kuzhambu or side dish specially for him whenever I cook Pumpkin.  Recently he suggested me to try pumpkin sambar for rice instead of making other dishes with it. Usually I add few pieces of yellow pumpkin in my hotel idli sambar recipe to get the mild sweetness. But this is the first time, I am making manjal poosanikai sambar for rice. So I asked the recipe from my MIL, combined it with my mixed vegetable sambar recipe and made it for our lunch along with Vendakkai poriyal. Sendhil liked it very much and ate all the pumpkin pieces happily.He told sambar tastes much better than pumpkin chutney and poriyal. Abbaaa, I am feeling relieved that I can make him eat pumpkin with this sambar recipe. Friends, do try this easy and yummy poosanikai sambar/pumpkin sambar for your lunch. You can have this sambar with idli,dosa too. Ok, lets see how to make it with step by step photos !

Pumpkin sambar recipe

Pumpkin sambar/poosanikai sambar recipe for rice

Cuisine: South Indian

Category: Sambar recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml To pressure cook Toor dal - 1/3 cup Turmeric powder - 1/4 tsp Cooking oil - few drops Water - 2 cups Poosanikai/Pumpkin pieces - 12 cubes To temper & saute Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Methi seeds/Vendhayam - 1/4 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli – 1no ( pinched) Curry leaves - few Hing/Asafetida - 1/8 tsp Big onion or small onion – 1 no / 10 nos Green chilli - 2 nos (slitted) Sambar powder - 2 tsp Dhania powder - 1 tsp Red chilli - 1 no Ghee - 2 tsp ( to add at the end) Coriander leaves – few ( to garnish)

METHOD

Soak tamarind in 1 cup of warm water for 15 minutes.Wash and soak toor dal adding 2 cups of water, turmeric powder and cooking oil. Wash and peel the skin of pumpkin and cut into big sized cubes as shown in the pic below.Take the pieces in a small bowl that fits in the cooker and keep it inside the cooker without adding water. Let the dal pressure cook for one or two whistles in very low flame. Open the cooker after the steam is released and remove the pumpkin bowl. Mash the dal well with a ladle. Chop the onions, slit green chillies and keep it ready. In a kadai, heat oil and temper mustard seeds, methi seeds.Once they start to splutter, add the urad dal, cumin seeds, pinched red chilli and curry leaves. Add sliced onion, slitted green chillies and saute until onion turns transparent. Now add 1 cup of tamarind extract, sambar powder, dhania powder, turmeric powder, salt and cooked pumpkin pieces. Add raw hing and few torn curry leaves while the sambar boils. Let it boil for 5 minutes. Add 1/2 cup of more water in the middle if needed. Now add the cooked & mashed toor dal. Mix well and let the sambar boil for another 3-4 minutes or till the desired thickness is reached. Switch off the flame and transfer the sambar to a bowl.Garnish it with coriander leaves and add 2 tsp of ghee.Cover it with a plate and serve after 30 minutes standing time. Mix with hot rice and enjoy with any poriyal and appalam ! Enjoy !

Note

The spiciness level would be normal for this sambar. If you want more spicy sambar, add more green chillies or some red chilli powder along with dhania powder. You can use red pumpkin or white pumpkin too. But chop them into big pieces so that it doesn’t become mushy while pressure cooking. Never cook pumpkin pieces along with dal. Keep them in a separate box inside cooker but do not add water. This helps to cook the pumpkin soft and it retains its shape too.

Enjoy this yummy yellow pumpkin sambar with plain rice and poriyal.Tastes yumm !!

Murungai Keerai Sambar – Drumstick Leaves Sambar Recipe

Whenever I buy Drumstick leaves/Murungai keerai (in Tamil), my first choice is to make sambar with it. I make Murungai keerai poriyal, adai and even kootu/Poricha kuzhambu with it. But drumstick leaves sambar is my family favorite. Its been long time since I shared sambar varieties in my blog. So I thought of sharing this healthy murungai keerai sambar recipe for rice. Lets see how to prepare this yummy drumstick leaves sambar at home.
Check out my Murungaikai sambar/Drumstick sambar & Drumstick masala recipes.

Drumstick Leaves Sambar

Drumstick Leaves Sambar / Murungai keerai sambar recipe for rice !

Cuisine: Indian

Category: Sambar Recipe

Serves: Serves 4

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

To pressure cook Drumstick leaves/ Murungai keerai - 1 bunch Toor dal - 1/2 cup Turmeric powder - 1/4 tsp Cooking oil - 1/4 tsp Water - 2 cups To temper & saute Cooking oil - 1 tbsp Mustard seeds- 1/2 tsp Methi seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chillies - 3 nos Curry leaves - few Sambar onion/Small onion or big onion - 15 nos/1 no Asafetida/Hing - 1/2 tsp Sambar powder - 1.5 tsp Turmeric powder- 1/4 tsp Tamarind - Small lemon size Water - as needed Salt - as needed Ghee – 1 tbsp

METHOD

Take the drumstick leaves from the stalk and wash it twice or thrice. In a pressure cooker base, take the toor dal, 2 cups of water, turmeric powder and cooking oil. In a small bowl, take the drumstick leaves and keep it inside the cooker.No need to add water to drumstick leaves. It will be cooked well with the help of steam. Do not cook the keerai and dal together. Dal will not cook mushy. So I cooked the dal and keerai in separate container inside the cooker. Soak tamarind in water. Pressure cook the dal & keerai in low flame for two whistles. Open the cooker after the steam is released. Mash the dal well. Heat oil in a kadai. Splutter mustard seeds, methi seeds, urad dal and cumin seeds, red chillies, curry leaves and hing. Add sambar onions and saute until transparent. Add tamarind extract, sambar powder, turmeric powder, salt and boil well for few minutes.Add the cooked keerai and mashed dal. Mix well and boil the sambar for few minutes. Add some ghee at the end.Switch off the stove.Transfer the sambar to a vessel. Enjoy by mixing with plain rice !

Note

Adjust the quantity of sambar powder as per your taste. You can replace drumstick leaves with Siru keerai, Thandu keerai and Arai keerai.

Enjoy this easy, healthy sambar for rice ! I served it with cabbage poriyal & Koozh vadam.

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Mango Sambar Recipe – Raw Mango Recipes

Last year I wanted to start my mango recipes with this yummy raw mango sambar. But I couldn’t. This year at least let this sambar be my first mango recipe as its my most favorite. I learnt this recipe from my MIL. My mom & MIL never fails to make this sambar during mango season.We call it as “Manga sambar” in Tamil. My Mom makes mango sambar along with drumstick. So its more like drumstick mango sambar. Her recipe is Tirunelveli based version. I will try to make a separate post for that. This is my MIL’s version which is very easy to make without any grinding job. Its like my basic onion sambar recipe but there are slight variations in the quantity of tamarind and spices as we use sour raw mango here. Whenever my MIL make this sambar, she reserves 2 big mango pieces for me as I love to eat those soft,spicy and juicy cooked mangoes the most.When i was making this sambar, all these nostalgic memories were running behind my mind :)..Ok. Lets see how to prepare this yummy raw mango sambar recipe !

Mango sambar recipe

How to make raw mango sambar recipe for rice

Cuisine: Indian

Category: Gravies

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml To pressure cook Toor dal - 1/3 cup Turmeric powder - 1/8 tsp Hing – a pinch Water - 2 cups Cooking oil - few drops To boil in tamarind extract Raw mango - 1/2 no ( 6 pieces) Tamarind - A small gooseberry size Big onion - 1 no ( cube cut) Green chilli - 1 no ( slitted) Curry leaves - few Hing/Asafetida - 1/8 tsp Turmeric powder - 1/8 tsp Sambar powder - 1.5 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/4 tsp Cumin seeds - 1/2 tsp Red chilli - 1 no ( pinched into 2) Coriander leaves – few ( to garnish)

METHOD

In a pressure cooker base, take the toor dal, turmeric powder,water, hing and few drops of cooking oil. Pressure cook in low flame for one whistle. Open the cooker after the steam is released and mash the dal well.Wash and cut the mango into two vertical pieces.Remove the seed in the center. Cut the mango into big pieces as shown in the picture. In a kadai, heat oil and splutter methi seeds, mustard seeds,red chilli and curry leaves. Add onions and green chilli. Saute until onion turns transparent. Add the tamarind extract, salt, turmeric powder,sambar powder,hing and few raw curry leaves. Let the tamarind extract boil for sometime. Now add the raw mango pieces and 1/2 cup of water. Let the mango pieces cook well in tamarind extract.It takes 7-8 minutes to cook well. Stay nearby and keep an eye on the mango pieces. Usually raw mango pieces cook quickly. Take a piece in a ladle and touch the flesh part. If its soft, mango is cooked well. Mango should retain its shape.Make sure its not mushy. Now add the boiled and mashed dal. Mix well and give a roll boil.Switch off the flame and garnish with coriander leaves.Serve hot with rice adding few drops of ghee! Enjoy !

Note

Adjust the quantity of tamarind and sambar powder according to the sourness of mango. You can also use toor dal & moong dal in equal quantity to make this sambar. If you feel the mango is over cooked, remove the pieces after the sambar is done. Add the pieces just before serving so that mango will retain its shape while serving.

Enjoy this yummy mango sambar for your lunch ! I had with rice & broad beans poriyal

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Easy Mixed Vegetable Sambar Recipe/Kadamba Sambar-Bachelors Recipes

I am planning to share a collection of recipes for Indian bachelors.But before that, i wanted to share some easy one pot sambar,rasam & more kuzhambu recipes.So I am posting this easy and quick mixed vegetable sambar recipe for bachelors,spinsters,working women and for husbands who are alone in abroad leaving your family in India  .Not only for these people but also for housewives who want to finish cooking quickly during busy morning hours. Generally in Tamil nadu, Iyers & Iyengars make Kadamba sambar by adding freshly ground masala powder.They call this as Arachuvitta sambar. But this is a quicker version using sambar powder. This recipe can be done under 15 minutes using a pressure cooker and a small container. Some people have the habit of cooking & storing the dal for a week in refrigerator.For those people,making this sambar is even more easy.I adapted this recipe from Vahchef’s Vahrehvah.com.I was very happy with the outcome and i had a satisfaction of eating many vegetables in one gravy.My daughter Raksha had this sambar along with vegetables without complaining anything as the veggies were cooked really soft n mushy.So this sambar is a good choice for making our kids to eat vegetables.I have used carrot,beans,brinjal & Lady’s finger along with onions.U can use a combination of Radish or drum stick,Chayote/chow chow,potato and knol knol too.The taste & flavor of this sambar may slightly vary as per the vegetables u add but the procedure remains the same.Try this quick sambar recipe for rice and pack it for your lunch box.It tastes yum !Lets see how to make this easy sambar recipe for rice.

Check out my easy onion sambar & 30 kuzhambu recipes if interested..

Mixed Vegetable Sambar Recipe

Mixed vegetable sambar recipe for rice- Easy n quick version !

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 250ml Toor dal - 1/3 cup Mixed vegetables - 1 cup ( Carrot 1 small,beans-5nos,Brinjal-2 nos,Lady's finger-5 nos) Tamarind - Small lemon size ( 2 tbsp tamarind paste) Big onion or small onions - 1 no / 10 nos ( cubed) Crushed garlic - 2 small ( optional) Ripe tomato - 1 no Sambar powder- 1 tsp Jaggery – 1/4 tsp ( Don’t add it if u use carrot) Red chilli powder- 3/4 tsp Dhania powder- 1/2 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To temper Cooking oil-1 tbsp Mustard seeds-1/2 tsp Fenugreek seeds - 1/4 tsp Red chillies - 2 nos Cumin seeds - 1/4 tsp Curry leaves - few Hing - 2 pinches Coriander leaves - to garnish Ghee-1 tbsp

METHOD

Wash and soak the toor dal in 2 cups of hot water,a pinch of turmeric powder and a drop of oil till use.Soak the tamarind in 1 cup water.Wash and chop the vegetables into one inch pieces and keep them immersed in water.Cube cut onions if using big onions or just peel the sambar onions and use as whole ones. Heat oil in a pressure cooker base and splutter mustard seeds,fenugreek seeds,cumin seeds & curry leaves.Add the red chilli powder,dhania powder & turmeric powder.Saute quickly for a second in medium flame. Add all the vegetables,onions,tomato pieces & crushed garlic if  using.Saute for a minute till lady’s finger shrinks a bit. If u are adding drumstick,do not cook with other vegetables.It will become mushy.So cook separately and add it. Add some raw curry leaves.Now add 1 to 1.5 cups of tamarind extract, jaggery and sambar powder. Add hing and the required salt.Add a tsp of ghee. Keep the flame very low and allow it to boil slowly. In the mean time,transfer the soaked toor dal into a small closed box along with soaked water.Make sure the size of box is double the quantity of dal else dal will spill & won’t cook properly.Keep it inside the cooker and close the lid.Increase the flame to high and as soon as the steam comes,put the weight valve and keep the flame very low.Allow it to cook in very low flame till one whistle.It takes approx. 5 minutes if using small cooker & 8 minutes for bigger one. Switch off the flame after one whistle and let the steam goes off completely.Now open the cooker and take out the box.Open and mash the dal well. Add the dal to the sambar and allow it to boil.Check for taste and add more salt and sambar powder if needed.Let the sambar roll boil in medium flame for 2 minutes.Lastly add the chopped coriander leaves and mix well.Add 2 tsp of ghee and close it with a lid till u serve.It tastes yum with hot rice and papad.Enjoy !

Note

If u are using drumstick,do not cook with other vegetables.It will become mushy.So cook separately and add it. Cooking the dal in the box inside the cooker makes the job easy,saves time & gas.If u don’t have a small container,u should pressure cook the dal till mushy,remove in a bowl and then make the sambar in the same cooker again.U can also cook the dal the previous day night and refrigerate it.The next morning,dilute it with little water and add to the cooked veggies.Boil and serve. Addition of vegetables is purely your choice.U can add either one or all the vegetables. Please don’t add jaggery if u are using carrot as carrot lends mild sweetness to the sambar. Use more chilli powder or sambar powder based on your spice level.

Mix this sambar in hot rice & enjoy eating with papad.It tastes divine!

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Very good recipes Tags: Bachelors recipes, Indian bachelors cooking ideas, easy sambar recipe, kadamba sambar recipe, easy mixed vegetable sambar, how to make mixed vegetable sambar recipe