Skip to main content

Pacha Milaga Sambar | Green Chilly Sambar - 2

Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added.

Pacha Milaga Sambar - Green Chilli Sambar with step by step instructions - Sambar withour sambar powder - Sambar for lunch - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder.


The main ingredients required for this sambar are green chillies, drumstick, raw mangoes, toor dal, tamarind  and our classic coconut onion paste. In addition, you can add brinjal, potato and ladies finger. Since we are not adding sambar powder for this sambar, we have to add more toor dal and coconut paste. For most of our sambar dishes we include coconut small onions paste but if you do not like you can leave it. You can increase or decrease the green chillies according to your taste. If we are cooking for 4 persons we have to add 7 to 8 green chillies. The green chillies are ground with little salt to avoid discoloration. In the final stage 1 or 2 red chilly is tempered and added to the hot sambar. You can enjoy this sambar with any vegetable side dishes and appalam.

Here is the video link for Pacha milagai sambar




Check out my other Sambar recipes here

Here is the link for my Green Chilly Sambar Live show in Amul TN Facebook page

https://www.facebook.com/amultamilnadu/videos/283486676406735/

Pacha Milaga Sambar (Green Chilly Sambar - 2) Recipe



Print Friendly and PDF
Prep time : 20 minutes
Cook time : 25 minutes
Serves : 3
Category : lunch
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1/4 cup toor dal
  • 1 drumstick
  • 1 brinjal
  • 3 ladies finger (optional) or 1 potato
  • 10 small onions
  • 7 green chillies
  • 4 small piece raw mango or 1 tomato
  • small lemon sized tamarind
  • 1 tsp asafoetida powder
  • 1/2 tsp fenugreek
  • 1/2 tsp turmeric powder
  • few coriander leaves
  • few curry leaves
  • 1 tbsp oil
  • salt to taste
For coconut paste
  • 1/2 cup grated coconut
  • 1/2 tsp cumin
  • 3 small onions
  • 2 garlic cloves (optional)
For tempering
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 2 dried red chilly
Cooking Directions
  1. Cut all the vegetables. Peel the onions. Soak the dal for 20 minutes. Soak the tamarind in hot water for 20 minutes.In the meantime, grind the green chillies along with the salt.
  2. Transfer the green chilly paste and grind the coconut, small onions, garlic cloves and cumins coarsely. Pressure cook the dal for 5 to 6 whistles. Allow the pressure to settle down naturally.
  3. Extract the tamarind juice with 2 cups of water and add it to the kuzhambu vessel. Add the required salt and all the vegetables except ladies finger to this tamarind extract.
  4. Heat a tsp of oil in a frying pan and add the fenugreek. When it splutters add the small onions and ladies finger. Saute them well. Add the sauted ingredients to the tamarind extract.
  5. Now keep the kuzhambu vessel on medium heat. Close it with the lid, leaving a small gap and allow the vegetables to cook well. 
  6. When the tamarind extract starts to boil, add the green chilly paste.
  7. Open the cooker and mash the dal gently.When the vegetables are done, add the raw mangoes or tomatoes. Mix them well.
  8. After a few minutes, add the cooked dal along with the ground coconut paste.
  9. Next, add asafoetida powder. Mix them well and add some more water if required.
  10. Allow the Sambar to boil well for 5 to 7 minutes and finally add the coriander leaves and curry leaves. Turn off the heat. Heat a tsp of oil in a frying pan and add the mustard, urid dal and red chilly. Allow them to crackle well and add it to the hot sambar.

Pacha Milaga Sambar (Green Chilly Sambar - 2) with step by step photos 


Cut all the vegetables. Peel the onions. Soak the dal for 20 minutes. Soak the tamarind in hot water for 20 minutes.


In the meantime, grind the green chillies along with the salt. Add little water if required while grinding.



Transfer the green chilly paste and grind the coconut, small onions, garlic cloves and cumins coarsely.

Extract the tamarind juice with 2 cups of water and add it to the kuzhambu vessel. Add the required salt and all the vegetables except ladies finger to this tamarind extract.

Heat a tsp of oil in a frying pan and add the fenugreek. When it splutters add the small onions and ladies finger. Saute them well. Add the sauted ingredients to the tamarind extract. When the tamarind extract starts to boil add the green chilly paste and cook. 


Now keep the kuzhambu vessel on medium heat. Close it with the lid leaving a small gap and allow the vegetables to cook well. When the vegetables are done, add the raw mangoes or tomatoes. Mix them well.

After a few minutes, add the cooked dal along with the ground coconut paste. Mix them well with the vegetables.

 Next, add asafoetida powder. Mix them well and add some more water if required.

Allow the Sambar to boil well for 5 to 7 minutes and finally add the coriander leaves and curry leaves. Turn off the heat.


Heat a tsp of oil in a frying pan and add the mustard, urid dal and red chilly. Allow them to crackle well and add it to the hot sambar. Mix them well and transfer the Sambar to the serving dish.



Comments

  1. when does one add the green chilly paste? its not very clear

    ReplyDelete
    Replies
    1. When the tamarind extract starts to boil, add the green chilly paste. Thank you.



      Delete

Post a Comment

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Chana Masala - Homestyle Chana Masala - Chana Masala for poori, chapathi and nann

Today we are going to see our all time favourite Chana Masala. It's a simple yet complete food that's easy to make within 30 minutes. I got this recipe from our friend's mom who is from Bodi. The flavours are just delicious. She gave me one kg of her homemade garamasala powder and it is one of our new favourites! The garamasala powder is free from the addition of preservatives, artificial colours and mono sodium glutamate. Any masalas or kurmas made with a unique blend of spices, tastes good. I have been trying to make my own garamasala powder but just keep putting it off. Now I am confident to prepare homemade garamasala powder as she clearly explained the recipe with exact ingredients and measurements. I will try posting the homemade garamasala recipe in virundhombal soon. During our visit to their house, she prepared so many dishes and all of them were lip smacking and the masalas were perfectly balanced, not overpowering the other.  This Chana masala is not the authenti

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Chana dal- Poomparuppu- Kadalai paruppu sundal

Chana dal/Poomparuppu/Kadalai paruppu sundal Wish you all a Happy Ganesh Chaturthi. For this Ganesh Chaturthi prepare this easy Poomparuppu/ kadalaiparuppu/chana dal sundal. The chana dal is soaked for about 1 hour and then cooked to retain a little bit crunch, and for perfect texture. For perfect sundal do not overcook the dals and do not add more water while pressure cooking. This sundal is made with the basic ingredients such as coconuts, ginger, asafoetdia powder and chillies. You can adjust the seasonings according to your taste preference. For any type of sundals always try to temper with less oil. 

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu.    Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and  grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to this dish.  Sim