Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

Paniyaram & Best Ever Sambhar for breakfast

So readers of this blog now very well know my current obsession is tam food and 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 and I must say I was pretty pleased with the results. It was one of the best sambhars I have made, infact one of the best sambhars I have ever had

IMG_2318

What I used

For the paniyaram

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

For the Sambhar

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

IMG_2321

How I made it

The sambhar

  • Boil all the veggies and toor dal along with water, salt and turmeric in a pressure cooker
  • 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
  • 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.
  • At this stage add the roasted ground masala to it and boil for another 2-3 minutes
  • Garnish with coriander leaves and the best ever sambhar is ready

The paniyaram

  • Mix all the paniyaram ingredients together and keep
  • 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 u 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 u use it

IMG_2319

  • Turn it carefully and let the other side cook too

Dunk in sambar and enjoy

s

Check out what my fellow foodie marathon buddies are upto? Priya Suresh,Jay, Valli, PJ, Priya Vaasu, Azeema, Reva,Ayeesha,Veena&Soumya.

12 comments on “Paniyaram & Best Ever Sambhar for breakfast

  1. Anita Menon
    January 27, 2011

    We call this erualla appam. Savoury Appams.

    Looks very inviting

  2. sayantani
    January 27, 2011

    I mostly make sweet paniyarams but your breakfast platter is very very tempting. loved your write up on Thulp…love their food. and am going to try the cornbread as well. just waiting to return to Bangalore soon.

  3. Swaram
    January 27, 2011

    And we call this gund pongal 🙂 I luv it 🙂

  4. Gayathri Kumar
    January 27, 2011

    I love this combo..

  5. Garima
    January 27, 2011

    Nice… for spontaneous Paniyaram… I mix
    2 cups Sooji, 1 Cup Curd, Little water, Salt, And similar vegetables as you mentioned. Mix well and the continue as normal.

    I generally have this with Hari and Nariyal Chutney.. must try wtih Sambhar. Yumm!

  6. Srivalli
    January 27, 2011

    wow Mons..paniyarams are my favorite! and arachuvita sambar is fab!..:)

  7. revathi
    January 28, 2011

    lovely combo dish…yummy

  8. usha
    January 30, 2011

    Paniyaram looks awesome and great combo!

    http://www.myspicykitchen.net

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