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by Monika

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Paniyaram & Best Ever Sambhar for Breakfast

The best ever sambhar which taste great with paniyarams 🙂

So readers of this blog now very well know that my current obsession is Tamil food. Continuing with that, I made Paniyaram and sambhar made with freshly ground spices along with coconut chutney at home the other day. Though I make Paniyaram at home pretty often but this was the first ever time I was going to make sambhar without using sambhar powder. I must say I was pretty pleased with the results. It was one of the best ever sambhar I have made, in fact one of the best sambhars I have ever had!

 

Best Ever Sambhar

 

Summary

  • Cuisine: South Indian
  • Course: main course

 

Ingredients

  • 3/4 cup Toor dal
  • 1 Onion – large chopped
  • 2 Tomato – medium sized chopped
  • 1 cup Mix veggies – (I used 1 carrot, 1 potato, 1 small brinjal and some beans)
  • Tamarind – lemon sized ball
  • 2 green chillies – slit lengthwise
  • to taste salt
  • 1 tsp mustard seeds
  • 6 curry leaves
  • a handful for coriander leaves garnishing
  • 1 tsp oil
To be roasted and ground in a powder
  • 2 tbsps coconut
  • 1 tbsp coriander seeds
  • 3 dry red chillies
  • 1 tsp methi seeds

Steps

  1. Boil all the veggies and toor dal along with water, salt and turmeric in a pressure cooker.
  2. Soak the tamarind in warm water and leave for 10 minutes, extract the pulp. Heat oil in a small pan and add mustard seeds to it when they splutter add curry leaves and fry for 1 minute
  3. Add the tadka to the sambhar along with the tamarind pulp and boil for 5 minutes or so till the tamarind is cooked and the raw smell goes away.
  4. At this stage add the roasted ground masala to it and boil for another 2-3 minutes
  5. Garnish with coriander leaves and the best ever sambhar is ready!

 

Paniyarams: Summary

  • Cuisine: Tamil
  • Course: breakfast

 

Ingredients

  • 2 cups idly batter
  • to taste salt
  • 2 tsps ginger green chili paste
  • 1 medium onion chopped
  • a handful curry leaves
  • 1 tbsp coriander leaves chopped

Steps

  1. Mix all the paniyaram ingredients together and keep.
  2. Heat the paniyaram pan and put a spoonful of batter in each, add a drop of oil to it and let it cook for about 2 minutes till its browned. Some of you had asked me how to use a paniyaram pan when I mentioned that I do my koftas etc frying in it instead of deep frying. So here is how it looks like and how you use it
  3. Turn it carefully and let the other side cook too.

 

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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