Skip to main content

Vegetable Idly using Red Matta Rice and Easy Sambhar

I had mentioned in my earlier post about the benefits of Red Matta Rice and trying lots of recipes with them. This is really a very healthy breakfast for kids. I used to call this sambhar as Avasara Sambhar, when I find no sufficient time or no vegetables, used to prepare this. Very simple, easy and flavorful.


Ingredients :

For Batter :      Pls check my previous Post Red Matta Rice Batter

For Vegetable Idly :

3 Cups Red Matta Rice Batter
1 Potato, Peeled and grated
1 Carrot, Peeled and grated
2 Green chillies, finely chopped
6 Green beans, finely chopped
Few curry leaves
1 Tbsp Oil
1 Tsp Jeera / Cumin seeds
Salt to taste

For Easy Sambhar :

1 Onion, Finely chopped
2 Tomatoes, finely chopped
1 Tbsp Toor dal / Moong dal
2 Green chillies, sliced
1/4 Tsp Turmeric Powder
2 Tsp Besan Flour / Kadalai maavu
Salt to taste
1/2 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Dry red chilli
Few Curry leaves
A pinch of Hing

Method :

For Preparing Vegetable Idly :

  • Prepare batter as mentioned in the link ( check Ingredients )
  • Heat oil in a pan and add jeera followed by green chillies and curry leaves.
  • Add the finely chopped beans and saute for a minute in a medium flame.
  • Now add the grated potato and carrot.
  • Add salt and simmer for couple of minutes. ( Do not add water )
  • Remove from flame and mix it with the batter.
  • Grease oil in all Idly plates and pour the batter.
  • Steam it for 10 minutes in a medium flame.



For Preparing Easy Sambhar :
  • Mix chopped onion, tomato, toor dal, green chillies and turmeric powder in a cooker and add water.
  • Pressure cook them for 5 - 6 whistles.
  • Meanwhile, take 2 Tsp besan flour and mix it with a water without lumps. Keep aside.
  • Once pressure released in a cooker, open and add the besan flour water and salt. Cook it for another 5 minutes in a medium flame.
  • Add water if it is very less.
  • Heat oil in pan and add mustard seeds, once it starts spluttering add the jeera, red chilli, curry leaves and Hing.
  • Add the tempering to prepared sambhar and remove from flame.
  • Serve with vegetable Idlis. 

 


Linking this with Nitu's Healthy Foods for Healthy kids Series - Combo meals hosted by Nivedhanam.


















Comments

  1. this rice is new to me. i too have the same in archive :)

    ReplyDelete
  2. healthy idlis. adding veggies is new to me. will try this soon

    ReplyDelete
  3. healthy idlis.... thanks for linking it to my event!! Looking forward for more yummy entries!!
    Sowmya
    Ongoing Event - Coconut
    Ongoing Event - Healthy Foods for Healthy Kids - Combo Meals

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …