Thursday, January 30, 2014

Veg manchurian gravy recipe | How to make veg manchurian gravy


I tasted vegetbale manchurian as starter first at Sangeeta’s home. I got the recipe and once tried too. Then totally forgot it. Then after many year, last year, once when me, Nags and Jey met at Mayura, we ordered veg manchurian gravy. It was really delicious and the manchurian balls were so soft and juicy. Then I really wanted to try it out again, next time I tried at Indian wok, it wasn’t that great, but I wanted to try at home. Even Aj was suggesting me to try it out and post it here in my blog 😎. So I tried it few days back and we both loved it. Vj came late back from office, so I did not keep it as it wont be that good if we refrigerate it. Its not that complicated to make it at home, Once you make the manchurian balls, its ready in few mins. Only chopping veggies and garlic is something to do as work in this…


Vegetable Manchurian gravy recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 20 mins    |  Cook time: 25 mins    Serves: 4


For vegetable manchurian balls

Cabbage, finely chopped -1/2 cup

Carrot, finely chopped -1/4 cup

Beans, finely chopped -1/4 cup

All purpose flour/ maida -1/2 cup, heaped

Corn flour -2 tblsp, heaped

Black Pepper powder -3/4 tsp

Soya sauce -1 tsp

Salt & water -As needed

For gravy

Spring onion - 4 sprigs

Garlic, big variety - 6 flakes, finely chopped

Fresh red ripe chilli/ green chilli (optional) - 2

Pepper powder - 1 tsp

Soya sauce - 1 & 1/2 tblsp

Chilli Tomato sauce - 1/4 cup

Corn flour - 1 & 1/2 tblsp

Water - 1 cup

Oil - 2 tblsp

Salt - As needed

Optional ingredient : Aji-no-moto

How to make veg manchurian gravy step by step method

  1. First prepare veg Manchurian balls.Chop very finely all the 3 veggies. Add all the ingredients except salt and water, mix and sprinkle water little by little – the consistency must be like vada batter. Not too dry not too runny. Add salt just before you make and mix, otherwise it will leave water.How to make veg manchurian gravy step 1 
  2. Heat enough oil to deep fry and wet your hands, make small lemon size balls and deep fry in hot oil. Cook in medium flame to ensure even cooking. Do not make the balls too large or else inside wont get cooked properly. Deep fry until dark golden colour.How to make veg manchurian gravy step 2 
  3. Drain in paper towel, keep aside. Now to gravy. Keep all the ingredients needed ready. Heat oil add chopped garlic and fry for a minute in high flame.How to make veg manchurian gravy step 3 
  4. Add soy sauce, tomato chilli sauce, pepper powder and give it a mix.How to make veg manchurian gravy step 4 
  5. Dissolve the corn flour in water and pour it. Keep stirring until the mix starts boiling and changes into dark colour.How to make veg manchurian gravy step 5 
  6. Once the gravy is thick and shiny, add the fried manchurian balls and chopped spring onion and mix well. Switch off the flame and transfer to the serving bowl.How to make veg manchurian gravy step 6


    • I used extra hot tomato chilli sauce(maggi) . So it is sweet by itself. If using any other not so sweet sauce, I would recommend to add 3/4 tsp of sugar in the gravy.
    • I did not add aji-no-motto as I had no stock, never buy due to its effects. But its a main ingredient for Chinese food. 
    • Adjust water quantity if its too thick, as the water quantity may vary according to the heat and vessel you use.
    • You can add a tsp of lemon juice or vinegar towards the end.

Enjoy it hot with hakka noodles or fried rice as I did! soft, juicy, tangy, sweet, peppery, garlicky …😌 Ok enough, delicious manchurian gravy is ready!


Tuesday, January 28, 2014

Easy channa pulao recipe | Lunch box recipes


Channa pulao always has been tricky to me. I have tried 4-5 times since I started cooking, but never turned out good. Then once Jeyashri only told it comes out delicious and invited for lunch to serve it. It was indeed delicious. Since then, I too got confidence of making channa biryani. She had made it in this Biryani style. I had once tried and came out good too. Aj too started liking since then. But this time when I was going through a handwritten cook book which had channa pulao – only ingredients list. I was surprised to see few ingredients and since now a days I am graduated in cooking to develop a recipe with its ingredients, I thought of giving it a try in that way this time. It was easy to make and yet tasted good. Both Aj and Vj had it without any complaints. So this could be a quick fix for your lunch box for office going people, since less cutting work. You can pack this with cucumber or vegetable raita and some fryums or chips.

Channa pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 12 hr soaking time    |  Cook time: 20 mins    Serves: 3


Basmati rice - 1 cup, heaped

Channa (white) - 1/2 cup

Onion - 1

Ginger garlic paste - 1 tsp

Green chilli - 3

Channa masala powder - 1 tsp, heaped

Lemon juice (Optional) - from 1/2 of lemon

Coriander leaves, chopped - 2 tblsp

Salt - As needed

To temper

Oil/ ghee - 2 tblsp

Cinnamon - 1 small piece

Cloves - 2

Cardamom - 2

Bay leaf - 1

Star anise - 1


  1. Soak channa over night. Soak basmati rice for 30 minutes before cooking. Slice onion lengthwise and slit green chillies. Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’ table. Add onion, green chillies and fry till transparent. Add ginger garlic paste.
  2. 1-temper
  3. Fry until raw smell goes away, but make sure not to over fry/ burn it. Add channa masala powder and give a quick stir. Add soaked rice drained from water, soaked channa and add salt. Mix well.
  4. 2-fry
  5. Add 1 & 1/2 cups of water and bring to boil. Keep in lowest possible flame and cook for 12-14 minutes. You can also pressure cook for 2 whistles in medium flame. Once done open the cooker, add chopped coriander leaves and lemon juice if desired and mix gently.
  6. 3-cooked


    • I always prefer fresh ground ginger garlic paste or homemade ginger garlic paste than store bought.
    • Just soaking the channa is enough, it will get cooked as the pulao gets cooked. No need to cook it separately.
    • You can also add few mint leaves after frying onions.
Goes well with raita and chips or fryums. We had with onion raita and some store bought fryums.



Saturday, January 25, 2014

Lunch menu 29 - Quick lunch (HSB Style)

Today’s lunch menu is inspired from HSB’s quick lunch C. One day we went to Sentosa when my in-laws were here last month and for lunch we stopped at Vivo city Saravana Bhavan. It is an outlet inside the Food court. We ordered for this quick lunch C. Which had – Main dish – choice of sambar sadam or Biryani, a vegetable side dish (poriyal/ sabji), Chapati, kurma, appalam (papad), pickle, mor milagai and payasam. I loved that spread. So I wanted to make it at home once. I had with the choice of biryani while the rest of the family had it with sambar sadam. Today I made it with sambar sadam. Though the name is quick lunch, its only for eating varieties in one lunch. Its not for preparing the lunch quickly. But since its a variety lunch combo, I made the menu (recipes) that are simple and quick to make. Yes, apart from sambar sadam, I made vazhakkai poriyal, which is very easy to prepare (no onion), thakkali kurma – just onion and tomato, microwave fine vermicelli payasam – can be made within 10 mins and curd rice. It took only 1 hr and some 45 mins to complete the spread.

Lunch menu 29 (Indian lunch recipes)

Recipe Cuisine: Indian   |  Recipe Category: Lunch

Prep Time: 30 mins | Cook time: 1 Hr 15 mins | Serves: 4
  1. Pressure cook dal (little less than 1/2 cup) for sambar rice, with a dash of sesame oil and a red chilli for easy cooking.
  2. Prepare dough for phulkas with a cup of atta (makes 6 phulkas). Keep aside. Soak tamarind (small lemon size)
  3. Cut vegetables – first for sambar sadam – half of a drumstick, 1 brinjal, half a carrot, 4 beans, few pieces of yellow pumpkin and a really small potato. Keep immersed in water aside.
    Peel and cut plantain (1) and keep immersed in water.
    Chop onion for sambar –1, tomato 1 and onion 1 for tomato kurma.
  4. Keep the other ingredients ready like coconut for kurma and poriyal, curry leaves, coriander leaves and green chillies. Extract tamarind juice.
  5. By now dal would have been done. In the same cooker (small pressure cooker) keep 1 & 1/2 cup rice for sambar rice and curd rice. Once done, cool it down for sambar rice and curd rice. That 1 cup rice should be for sambar sadam and 1/2 cup rice is for curd rice.
  6. For both sambar rice and curd rice, it should be cooled down before mixing. If its hot and we mix, it will get thicker as it cools down, so keep everything at room temperature while mixing. Mix one tsp of ghee for sambar rice as it cools down. If you want you can mash the rice for curd rice. I do not mash the rice for both the rice.
  7. Boil drumstick, carrot, beans first and when its almost done add the other veggies. In another vessel boil the plantain for poriyal.
  8. Heat up the kadai roast ingredients for sambar(powder) sadam , then temper for curd rice, transfer to the cooling rice, then for sambar and add it to the boiling veggies., prepare poriyal as it takes only less time.
  9. Mean while prepare sambar, powder the sambar powder ingredients. Lastly prepare the thakkali kurma, grind for kurma.
  10. As kurma boils, prepare payasam in oven. Heat oil in kadai for frying papad and mor milagai.
  11. Mix both sambar rice and curd rice. For sambar rice, make sure the rice is without any lumps and just gently mix in the sambar, without mashing up the veggies.
  12. Lastly before serving, make phulkas and serve the spread.

Quick lunch spread just like HSB is ready – Phulka – tomato kurma, sambar rice – plantain poriyal + appalam, curd rice –pickle and homemade mor milagai, fine vermicelli payasam for dessert.


Check out the link for the recipes in the above plate.
  1. Phulka recipe
  2. Tomato kurma recipe
  3. Sambar sadam recipe
  4. Vazhakkai poriyal recipe
  5. Curd rice recipe
  6. Pickle recipes
  7. Mor milagai recipe (coming up soon)
  8. Fine vermicelli payasam (microwave) recipe
You can replace the sambar rice with Biryani or pulao too.
Make easy poriyals to go with this which doesn’t need lot of chopping or frying too much.
Check out the full list of payasam recipes here.
You can make mixed vegetable kurma or potato kurma or channa masala too in place of tomato kurma.
So who is with me for this super lunch menu? Be right back Have a great weekend!


Thursday, January 23, 2014

Chilli onion chutney | Spicy vengaya chutney recipe

Am here with a quick post. Easy recipe. Nothing can beat hot idlies and a spicy chutney breakfast. I am hot and spice lover. I want everything hot! And I always look for different chutney recipes to try as I hate to repeat the same chutney every time. So few days back, a reader friend- Dharini Umapathy (who calls me akka and shares her life events too) told me this simple chutney, her grandma used to make and I instantly loved it. Coz its simple, sound spicy and flavorful too. So I tried the very next day and loved it a lot. We make a similar one sans garlic and curry leaves. But this tempted me to try. So here’s the recipe without my blah blah blahs.

Spicy chilli onion chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 5 mins    Serves: 3


Small onion/ chinna vengayam - 8

Red chilli - 8

Garlic - 1 flake

Curry leaves - 1 sprig

Salt - As needed

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp


  1. Peel onion, garlic and place all the ingredients in the mixer. Grind it to a slightly coarse paste with 3 tblsp of water.1-grind
  2. In a kadai, heat oil and temper with the items given under ‘To temper’ table and pour the ground chutney. Stir for just a minute and transfer to serving bowl.2-temper


    • Shallots (small onions/ chinna vengayam) works best.
    • Do not let it boil for long time as the raw smell of onion should be there to taste good.
    • Grind coarsely for enjoying a good texture, also if you grind smoothly, it may turn bitter.

Serve with hot hot idlis and you will never know how many idlies you ate. சில பல இட்லிகள் உள்ள போகும்! 😃

chilli onion garlic curry leaves chutney

Tuesday, January 21, 2014

Canapes chaat | Canape chaat recipe

I had this canapes chaat for the first time at my friend Snageeta’s house. And instantly fell in love with it! No wonder a chaat lover liked this unique and tasty chaat variety. She made it with ease and it became a hit of that get together. Everyone loved it. Then she showed how she made it and introduced this canapes. That was the first time I tasted green chutney and came to know, its very easy to prepare at home too. So I owe her a lot when it comes to introducing north Indian food varieties. And after that, I started to look for the canapes to make at home, but in vain. When ever I order Kailash Parbhat’s chaat platter, the corn chaat comes in canapes and I enjoy that too and keep wondering how I could get those canapes.

Before my friend left US for good, she bought these canapes boxes and couriered it to my in-laws home at Chennai. She and her sis-in-law even packed it so that nothing gets broken. And yes, it reached here Singapore when my in laws came here last month as such she sent. Thank you so much Sangeeta🤗. I made this today to post here in my blog and so so happily enjoyed eating these too.
I know many of you going to shoot questions asking where it is available in Chennai. She had got this in Nuts N Spices. And I am going to buy these here after when ever I visit Chennai🙂.
I made this in two ways. You can use this as guidance and use your imagination to make in your favorite way to suit your taste. This can be a great starter for kitty parties and get togethers.
Disclaimer: This is not a paid post/ promoted post for any product or shops!
canape chaat recipe

Canapes chaat recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 25 mins    |  Cook time: 20 mins    Serves: 4


Canapes - As needed

Potato - 1

Corn (frozen) - 1 cup

Onion - 1

Tomato - 1

Red chilli powder - 1 tsp

Chaat masala powder - 1 tsp

Lemon - 1

Coriander leaves, chopped - 3 tblsp

Sev - As needed

Green chutney - As needed

Red chutney - As needed


  1. Here, this is the pack she sent and its whole without breaking too!
  2. 1-canapes
  3. Deep fry it in oil as we do fryums and vadams. Make sure you fry it well from all sides. That is use your ladle to immerse and fry it evenly. But make sure you don’t change the shape of it as when it is hot, it easily changes its shape. Drain in paper towel keep aside.
  4. 2-fry
  5. Chop onion finely, de-seed tomatoes and chop it finely as well. And assuming you have both the chutneys ready (you can grind and keep refrigerated the previous day) and corn can be cooked in microwave at no time. Even if you want you can cook potato in microwave too. Gather all other ingredients, keep everything ready.
  6. 3-other-ingredients
  7. Mix onion, tomato, chaat masala, red chilli powder, lemon juice and coriander leaves. Mix a quarter part of it with the cooked corn. If you want, you can add salt in corn. At the time of serving, arrange the fried canapes in a large tray, place either potato + onion tomato mix or corn mixture in the canapes.
  8. 4-mix
  9. Add a dash of red chutney and green chutney and top with sev.
  10. 5-chutney-sev


    • Green chutney, red chutney and sev can be made the before day itself. Or you can use store bought too.
    • Adding lemon juice, chaat masala and red chilli powder is according to your own taste.
    • Fill the canapes only at the time of serving.

Serve immediately after filling the canapes. Once all the ingredients are ready, this is so easy to serve and tastes like heaven!! 😍🤤



Sunday, January 19, 2014

Pesarattu with upma, Filter coffee - Breakfast menu 2

This week it’s breakfast menu. Yes, I am back in track with this one for my lunch/ breakfast menu series. I really really wanted to make this when my in-laws were here. But when I asked mami, she said, why you are doing two things, just keep it simple. I was skeptical if they would like this or not, so I  avoided making this. In-fact, I myself have not made this combo so far – pesarattu + upma together. I very well know it’s a combo meant for each other and its also known as MLA pesarattu. I have also tasted this combo back in Chennai at ID Sathyam cinemas. And I loved it too. Rava upma is my most favourite, so is there any better reason needed for me to like it?  It’s not that complicated to make it too… You can spend less time in kitchen, still make your family/ guests a special breakfast, that is filling. Here’s how I made.

Breakfast menu 2 (South Indian breakfast recipes)

Recipe Cuisine: Indian   |  Recipe Category: Breakfast
Prep Time: 12 hrs     |  Cook time: 40 mins    |  Serves: 4

  1. Soak whole green moong (paasi payaru)-1 cup overnight in a big enough vessel and enough water as it absorbs a lot of water and becomes double.
  2. Morning on wake up, grind it in mixie to keep it simple. Its lot easier than grinding in grinder. This time I ground it smoothly. Though it doesnt need any standing time, I keep it for 2 hours aside.
  3. Grate coconut for chutney – I usually grate bulk in my ultra wet grind coconut scraper attachment and store in small zip locks. Defrost and use when ever I need.
    Chop onions, green chillies for rava upma. Chop 2 onions for spreading over pesarattu as well. Peel required ginger for the chutney and if needed for upma too.
  4. Fry the onion slightly, meant for spreading over pesaratuu and keep a side. Season for chutney in a bowl. Roast rava (1 cup) for upma and prepare upma. Grind chutney.
  5. At the time of serving breakfast, make pesarattu, spread some onion, then a laddle full of upma and fold into a triange as I have done here in this dosa or just fold as we do for the usual masala dosa.

Serve hot with the best combo ginger chutney and our own filter coffee! 😊

Follow the links below for the recipes :
  1. Pesarattu and ginger chutney recipe
  2. Rava upma recipe
  3. How to make Filter coffee

Hope you all are enjoying the weekend. Lets meet with another interesting recipe!


Friday, January 17, 2014

Bread bajji - Bread pakora recipe | Easy Indian snacks


I have heard about bread pakora/ bread bajji , but until I tried, I had no idea of how it would taste or about the texture. When my in-laws were here, I asked mami how it would taste and she told it turns out delicious. So one day, for evening snack I made this along with chilli bajji. To my surprise, it was tasting great, I could not guess the thing inside bajji and it was super pillow soft too. How cool! No veggies needed to make bajji! I know this can be made by sandwiching green chutney too, but for the first time, I wanted to make it simple. So tried it plain. Also the shape can be differently cut with a cookie cutter to please the kids. So here’s the simple bread pakora recipe.


Bread bajji/ pakora recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 3


Besan/ kadalai maavu/ gram flour - 1/2 cup

Rice flour - 1/4 cup

Red chilli powder - 1/2 tsp

Cooking soda/ sodium bi carb - 2 pinches

Asafoetida - A generous pinch

Ajwain or jeera (optional) - 1 tsp

Ghee - 1 tsp

Bread slices - 3 (or as needed)

Salt - As needed

Oil - For deep frying


  1. In a mixing bowl, mix besan, rice flour, cooking soda, asafoetida, ajwain (if adding), chilli powder, ghee and salt with water to make a batter. Let the batter be thick but the consistency should be enough to easily spread, coat the bread slices. So adjust the consistency accordingly.
  2. I used instant bajji mix my MIL brought. So colour may vary from above. Cut off the edges of the bread and I cut them into triangles as shown in the picture. The way you cut is your choice according to your choice of shape. Mean while heat oil.2-cut-dip
  3. Dip each piece of bread in the batter and fry in hot oil. Cook both sides over medium flame. For each batch, while dropping the pakoras, keep the flame high.3-fry
  4. Fry both sides until golden in colour and drain in paper towel.4-drain


    • Use this only as guidance and you can make lots of variations with green chutney, potato stuffed,etc..
    • Use bread knife for cutting the bread. Also cut the bread gently without pressing too much to maintain the spongy soft texture.
    • If oil is not hot while you drop the pakoras, it will drink oil. So make sure oil is hot.

Serve hot with green chutney or simply with tomato chilli sauce. Perfect for tea time, especially easy to make when you have guests.



Wednesday, January 15, 2014

Ellu sadam recipe (Sesame rice) | Kaanum pongal recipes

Learn how to make south Indian ellu sadam, sesame rice. Easy and flavorful, can make quickly and healthy too. With step by step picture. 
For this kaanum pongal 2014, I am posting this long time pending post – ellu sadam recipe (sesame rice recipe). I had included ellu sadam in my aadi perukku lunch menu and said that I will post the recipe soon. And this is the right time to post, otherwise I will forget again🙄. I started loving ellu sadam when I was in hostel. Every Saturday, my roommates and myself will go to the nearby temple in our hostel campus and used to help the priest there in cleaning the temple and other things. After pooja, he used to give us a bucket full of ellu sadam and we used to carry it to our hostel and distribute to our hostellers and then have ourselves too. He brings it from home to offer God and distribute as prasadam.

As Saturday most of the girls will be sleeping and only very few will go to temple, he used to give it to us and ask to distribute. And it will be tasting so divine obviously! The recipe will be so simple with just sesame and red chill roasted and ground coarsely, mixed with rice. But the burst of flavours cannot be explained. That too for a hosteller, you can imagine how great a home made food would mean. It feels just it happened last year. I won't make ellu sadam that often, maybe I have done 3-4 times in my life. I love it, still no one else at home eats, so I give it least priority. This time, I wanted to post, so made it and enjoyed myself ☺. Here’s the simple recipe, that could be useful for tomorrow’s Kaanum pongal rice varieties.
Kaanum pongal recipes

Ellu sadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 3 | Author:
Learn how to make south Indian ellu sadam, sesame rice. Easy and flavorful, can make quickly and healthy too. With step by step picture.


Black or white sesame - 2 & 1/2 tbsp
Rice - 1 cup
Red chilli - 6
Urad dal - 1 tsp
Salt - As needed
Sesame oil - 1 tbsp

To temper

Oil - 1 tsp
Mustard - 3/4 tsp
urad dal - 1 tsp
Curry leaves - 1 sprig


  1. Cook rice with 2 cups of water for 4 whistles.Once done, transfer to a mixing bowl, add salt and sesame oil. Mix gently and cool the rice.
  2. First roast urad dal and red chillies in a tsp of oil. Then roast the sesame seeds until it pops. When in starts popping, put the flame to low and keep stirring. When the popping stops, stop roasting too.howtostep1-roast 
  3. Cool down and first grind urad dal and chilli coarsely. Then add the sesame seeds.howtostep2-grind 
  4. Use inch/ pulse button and grind to a coarse powder. You can temper in the same kadai you roast and transfer to the mixing bowl.howtostep3-temper 
  5. Add the tempered items and powdered item to the rice and mix gently.howtostep4-mix


    • You can use white sesame seeds too, but I love the black sesame seeds colour for this rice.
    • My MIL said we can add a tblsp of coconut too. Give it a roast along with urad dal.
    • You can add broken cashews too while tempering to make it rich.
Tags: ellu sadam recipe,sesame rice recipe,kaanum pongal recipes,kanum pongal recipes,rice varieties for kanum pongal,rice varieties,easy lunch box rice,lunch box ideas
Enjoy with some fried vadams or fryums. I can eat as such :) sesame-rice-recipe

Monday, January 13, 2014

Mini Idli sambar / Ghee idli sambar recipe

Mini idli sambar - Learn tips and tricks to get a drinkable, mild flavorful sambar for mini idlies! I know I could not post any new recipes at all last week, I think most of you know my in-laws were here and I spent most of my free time together with the family and gave a break myself from blogging and enjoyed family time to the fullest 🙂. I won’t say I was very busy with works, as everyone shared the works. So I had free time, but we spent those time playing card games, board games along with Aj☺. Yesterday they left SG and we 3 are again left here with our routines. Aj went to school and Vj went to office and I am back to blogging. Though I felt sad, I am so much worried about Aj how he is going to take this. He was all tears when we came back to home and he could not forget the fun time he had all these days. I had tough time consoling him, actually, I don't know how to😐. Somehow today he went school and hopefully that could deviate him and only when he comes back, it wont be the same. Will take some time for him sure.
And I know most of you will be busy with the pongal cleaning works and planning for pongal. Though I don’t have any special recipe for pongal this time, I thought to break my silence with this simple post. Please go through the recipe for learning tips and tricks for getting delicious sambar that can be perfect for mini idlis.


Mini Idli Sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 4


Toor dal - 1/2 cup

Tamarind extract - 2 tblsp, thick

Tomato - 2

Green chillies - 3

Sambar powder - 1 tsp

Turmeric - 1/4 tsp

Coriander leaves, chopped - 2 tbsp

Small onion - 15

Red chilli - 1

Ghee - 1 tbsp

To temper

Ghee - 2 tsp

Mustard - 1 tsp

Cumin seeds/ jeera - 1 tsp

Curry leaves - 1 sprig

Asafoetida / Hing - 1/4 tsp


  1. Soak tamarind and pressure cook dal for 4-5 whistles with enough water, turmeric, a pinch of asafoetida and a red chilli. Extract tamarind juice from the soaked tamarind. 
  2. Mash the dal well once done. Heat kadai, temper with the items given under ‘To temper’ table in order. Add peeled small onions, slit green chillies and fry for a minute.
  3. 1-mini-idli
  4. Add chopped tomatoes and a pinch of salt and fry until tomatoes turn soft.
  5. 2-ghee-idli
  6. Add enough water with tamarind juice and bring to boil. Add turmeric, sambar powder and required salt. Bring to boil and add chopped coriander leaves. Boil for 3 minutes.
  7. 3-ghee-idli
  8. Add cooked dal and mix well. You can add a pinch of jaggery if you want at this stage. Bring to boil and boil for 2 minutes in medium flame. Top with ghee.
  9. 4-idli-sambar

Tips for making mini idlies:

  • Refer this post for making idli batter. Grind the rice a little coarse. This will make the idli textured perfect to absorb the sambar.
  • Either sambar or the idlies should be hot for perfect absorbing.
  • Do not soak for long time and keep as it will become soggy and mushy. Just do it 5 or 10 mins before.


    • The sambar should be more with tomatoes and less tamarind.
    • Add salt carefully so that the sambar is drinkable.
    • Ghee is perfect for tempering this sambar and topping too.
    • Coriander leaves, ghee adds a lot of flavour to this sambar. So do not miss it.
Enjoy hot for evening snack or as dinner. We love it for a dinner when ever we want something special for dinner, when we have only idli batter.

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Rajeswari Vijayanand

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12 easy Chutney recipes Top south Indian Breakfasts Gokulashtami recipes Ganesh Chaturthi recipes Easy 10 Diwali recipes Navratri recipes Diwali recipes Paneer recipes Gokulashtami 2014 recipes Ganesh chaturthi 2014 recipes Sponge Dosa Cauliflower masala Dosa Masala Dosa Maida Dosa Rawa Dosa Special vegetable masala dosa Tomato dosa Instant Ragi dosa Instant wheat dosa Onion rava dosa Vendhaya dosa Onion Uttapam Cone dosa Verum arisi dosa Paneer dosa Mysore masala dosa Dosa recipe peas masala Dosa 1- Idli vada uttapam 2 Pesarattu upma 3- Appam stew 4- Idli vada pongal 5 - Poori, mix veg kurma 6- rava dosa 7- Stuffed idiyappam 8- Idli dosa kadappa 9- Kara paniyaram vendhaya dosa 10- Kichadi, tomoto dosa 11- Vada curry dosa 12- Sindhi Dal pakwan 13- Sunday lazy BF 14- Rava idli masal dosa Instant Oats Dosa Instant Oats Idli Lemon Oats Oats savoury porridge Oats Pongal Oats Paniyaram Oats kozhukattai Oats upma  Oats murungai keerai adai  Thinai sweet paniyaram Kuthiraivali upma/a> Varagu Kanji Ragi Adai Instant Ragi Dosa Ragi Kanji (Sweet and salt) Instant bajra dosai Varagu adai Kambu dosa Samai pongal Kuthiraivali sakkara pongal Kodo millet pulao easy kambu kanji Milagu jeeraga varagu adai Tindora varagu rice Thinai semiya upma Millet idli dosa Samai upma kozhukattai Idly 5 taste uthappam Rava Kichidi Poori Rice/Arisi Sundal Puli Idiyappam Stuffed Idiyappam Adai Lemon Aval Tamarind aval Rawa Idly Ven pongal Palak Poori Bhatura Pesarattu adai Arisi upma Ulundhu Kozhukattai Aval Kozhukattai Aval upma Killu Adai Neer Urundai Paruppu Idiyappam Vermicelli Biryani &Thayir semiya Chapati noodles Vegetable hakka noodles Bread Upma Eggless French toast Veg momos Sabudana Khichdi Rava upma Milagu idiyappam Ragi Kanji Tomato sevai Kanda batata Poha Mini idli sambar Kanchipuram idli Grilled chocolate sandwich Jaggery idiyappam Schezwan noodles Indian style veg sunny side up Brinjal gosthu Onion tomato Gosthu Tomato Gosthu Tiffin sambar with moong dal Tiffin samabr with toor dal Kumbakonam Kadappa Recipe Vegetable stew Tomato kurma Vada curry Potato masala for poori Gotsu for pongal Vada curry2 Coconut chutney Mint Chutney Coconut Mint chutney Coconut Coriander chutney Onion tomato Chutney Thengai thogayal Sutta kathirikkai chutney Raw green chilli chutney Onion Chutney Karivepillai Chutney Chutney recipe collection Mango thogaiyal  Ridgegourd chutney Easy red chuntey Onion chilly chutney Peanut chutney Basic coconut chutney Garlic chutney Idli podi Poondu milagai podi Lunch menu 1 Lunch menu 2 Lunch menu 3 Lunch menu 4 Lunch menu 5 Lunch menu 6 Lunch menu 7 Lunch menu 8 Lunch menu 9 Lunch menu 10 Lunch menu 11 Lunch menu 12 Lunch menu 13 Lunch menu 14 Lunch menu 15 Lunch menu 16 Lunch menu 17 Lunch menu 18 Lunch menu 19 Lunch menu 20 Lunch menu 21 Lunch menu 22 Lunch menu 23 Lunch menu 24 Lunch menu 25 Lunch menu 26 Lunch menu 27 Lunch menu 28 Lunch menu 29 Lunch menu 30 Lunch menu 31 Lunch menu 32 Lunch menu 33 Lunch menu 34 Lunch menu 35 Lunch menu 36 Lunch menu 37 Lunch menu 38 Lunch menu 39 Lunch menu 40 Lunch menu 41 Lunch menu 42 Lunch menu 43 Lunch menu 44 Lunch menu 45 Lunch menu 45 Lunch menu 46 Lunch menu 47 Lunch menu 48 Lunch menu 49 Lunch menu 50 Lunch menu 51 Lunch menu 52 Lunch menu 53 Lunch menu 54 Snake gourd/ Pudalangai Kootu Cabbage Kootu 7 veg kootu Keerai Kootu Poosanikkai rasavaangi Mixed veg.Kootu Sorakkai Kootu(bottle gourd) Mango Pachadi Ash gourd pachadi Gooseberry thayirpachadi Appala kootu Banana stem kootu Upponkai Chow chow kootu Palakottai kootu Beetroot poriyal Snake gourd poriyal Plantain/vazhakkai poriyal Vazhaipoo poriyal Double beans curry Soya bean curry(dry) Cluster Beans poriyal Purple cabbage poriyal Yellow pumpkin dry curry Banana stem poriyal Raw banana dry curry Vendaikai/ ladies finger poriyal Potato Masala curry Pidi karunai kizhangu Podimas Plantain/Vazhakkai jeera curry Brinjal / Kathrikai poriyal Keerai poriyal Keerai masiyal Unripe Jack fruit curry Carrot beans poriyal Drumstick leaves poriyal Potato podimas Potato curry Broccoli Stir fry Cauliflower curry Baby corn subzi Tindora Stir fry/Kovakkai kari Aloo methi Vendakkai curry 100% Microwave spicy potato curry Brinjal in Onion tomato base Kathirikai Kari Chow chow/Chayote curry Cluster bean paruppu Usili Soya chunks curry Senaikizhangu fry Aloo Gobi mutter curry Aloo Bhindi fry  Arbi curry Small potato curry Baby corn pepper fry Senai kizhangu fry Bitter gourd fry Paasi payaru sweet sundal Sweet corn sundal Peanut sundal Channa sundal Channa dal sundal Rajma sundal Moong dal sundal Pattani sundal Black channa sundal Crispy cauliflower fries Crispy ladies finger fries Crispy bitter gourd fries Sepankizhangu Varuval Vazhakkai chips Senaikizhangu chips Aloo tuk Kothamalli thogayal Pudina thogayal Paruppu thogayal Coconut thogayal Gongura thogayal Keerai Masiyal Pirandai thogaiyal Coriander seeds podi Coriander leaves Thokku Paruppu Podi Karuveppilai podi Poricha kuzhambu Poricha kuzhambu easy curry leaves kuzhambu Mochakottai kuzhambu Paruppu urundai kuzhambu More Kuzhambu Pumpkin gravy Ridge gourd gravy Pepper Kuzhambu Poondu Kuzhambu Kara Kuzhambu Thakkali kuzhambu Keerai Sambar Arachuvitta sambar Mango sambar Dhahi Kadhi Dal tadka/Dal fry Dal tadka (Using moong dal) Dal palak Tomato Kadhi Sukku milagu kuzhambu Brinjal masala kuzhamu Easy pepper kuzhambu Vathal kuzhambu Vendakkai sambar Avarakkai sambar Methi dal Varutharacha kuzhambu Easy basic rasam Lemon/ginger rasam Puli saru/vendhaya vengaya rasam Paruppu rasam Pepper rasam Tomato rasam Agathi keerai thanni saaru Manathakkali thanni saaru Veppam poo rasam Mysore rasam Buttermilk rasam Annasi/ Pineapple rasam Vegetable stock recipe Carrot soup Tomato Soup Sweet corn soup Minestrone soup Palak soup Broccoli soup Cauliflower potato soup

Methi Roti/ Methi Thepla Triangle paratha Aloo parata Gobi Paratha Cabbage Paratha Mooli Paratha Naan Roti/Chappati Onion paratha Ragi adai Mixed vegetable stuffed paratha Soya kheema paratha Easy palak paratha Peas paratha Lachha paratha Paneer paratha Capsicum Cheese paratha Rajma paratha Butter kulcha Missi roti Broccoli paratha Kashmiri naan Mooli paratha 2
Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos