Capsicum Sambar recipe, Paasi paruppu sambar

Capsicum Sambar recipe| Kudamilagai sambar| Paasi paruppu sambar, recipe with step by step pictures, no onion no garlic version of Sambar, pairs well with idli, dosa, pongal and also with rice. We usually add ladies finger, drumstick, small onions, brinjals, Pumpkin to Sambar. During my childhood days, capsicum is a rare thing to find in our place. Also it used to be very expensive too. So whenever we get capsicum in our market, amma makes Capsicum bajji. After i got married and moved to chennai, capsicum used to be available in most of the shops at reasonable price. I was introduced to Capsicum Sambar by my mil. She loves capsicum and puts in aval upma, sambar.. The smell of capsicum sambar used to be so divine for me, i still enjoy making sambar with capsicum.
This sambar i made using yellow moong dal | paasi paruppu. Generally sambar is made using toor dal in our homes. Paasi paruppu sambar is made for Tiffin items like idli, dosa and pongal. Do give this sambar a try and let me know how it turned out.
Also check out my

• Kalyana sambar
• Varuthuaracha sambar

Don't miss to check out the complete collection of No onion no garlic recipes. 

Tomato Coriander chutney recipe

Tomato coriander chutney| Kothamalli thakkali chutney recipe with step by step pictures, a simple and chutney recipe made using tomato and coriander leaves, pairs well with idli| dosa. Most of the South Indian houses w make Idli | dosa for breakfast and dinner. Everyone look forward for interesting Chutney | sambar varieties for the idli, dosa. I have posted many varieties of chutney and sambar recipes in Jeyashri's kitchen. This tomato coriander chutney is a simple and tasty chutney, i made it little spicy to suit my taste buds. The addition of green and red chili gives a nice unique taste to the chutney. Check out the Complete collection of Chutney recipes from Jeyashri's Kitchen

Karuveppilai thogayal recipe

Karuveppilai Thogayal recipe with step by step pictures, an easy to make South Indian thogayal recipe using curry leaves pairs well with rice and tiffin varieties. We South Indians make varieties of thogayal at home. More than pickles we all love thogayal as an accompaniment for curd rice. I have posted karuveppilai thokku recipe in jeyashris kitchen. Few weeks back when we friends met for potluck, one of them brought this karuveppilai thogayal. Though the method is same we make, the addition of onion and garlic enhanced the taste even more. I wanted to try this version at home from that day, finally made this today. It tasted yum and we enjoyed with plain rice and cabbage thoran.
Check out my

• Thengai thogayal recipe
• Raw mango thogayal recipe

Onion Tomato chutney recipe (with coconut)

Onion tomato chutney recipe with coconut, recipe with step by step pictures and video. I have posted onion tomato chutney recipe very long back using chutney dal. Sometimes a small variation in the ingredient will give a twist in the taste. I wanted to try the onion tomato chutney with the addition of coconut and tried it last week for breakfast. Everyone at home liked the taste and personally i find it nice and different from the usual one. So i thought i will share the easy onion tomato recipe in Jeyashri's kitchen.
Generally idlis are not much liked by kids at home. So i always end up making dosai only. But they all love Ragi dosa, whole wheat dosa, barley dosa too. So always i don't make the dosa batter using idli rice. Usually molgapodi will be there available at home all the time. And kids don't bother if i don't make chutney for dosa. But personally for me, i love dosa | idli with chutney or sambar. So if i have time i will make Sambar or else i make Chutney only. One of my favorite chutney recipe is the simple Madurai street style Poondu chutney which i learnt from my mom. Even now i ask my mom to make this for me when i visit her.

Vendhaya keerai thokku, Methi leaves thokku

Learn how to make Vendhaya keerai thokku with video and step by step pictures. Methi leaves thokku| vendhaya keerai thokku is a popular no onion no garlic thokku available in Grand sweets chennai. I have tasted this long time back in a friend's place during Navaratri and was too much hooked by its taste. After that i completely forgot about the thokku. Recently while i was seeing the fresh vendhaya keerai in the market, i thought i will try out this vendhaya keerai thokku. As it is holiday season, this Vendhaya keerai will be perfect for long distance travels. Also this is a perfect one to send it for kids who study abroad. They can mix this with rice and have it with plain yogurt too.

In South Indian Thokku varieties, pickle varieties, podi varieties, asafoetida plays a great role in enhancing the taste and flavour. It gives a nice aroma to the dish. I used SSP asafoetida, the no gum added asafoetida, the new shaker bottle and that did a magic in the taste. I have used SSP asafoetida in my coconut hing chutney recipe. This time we get the asafoetida  in a new shaker bottle which is super easy to handle. Asafoetida is used in South Indian cuisines more widely. And in rasam, sambar and kootu recipes it is one of the main taste enhancer.  Though it is slightly priced higher compared to other brands, but a very tiny pinch of  SSP asafoetida gives more flavour to the dish. So if a recipe calls for 1/4 tsp of asafoetida, when you are using SSP perungayam, you can use 1/8th tsp of it. Their products are available Amazon and for my readers in Singapore, you can buy from Saravana stores Singapore, located at Rangoon road. They have a wide range of products and i used Ultra powder asafoetida in this recipe. To buy SSP asafoetida Please visit  Amazon link for purchase and also the SSP pandian website to see about their wide range of products.

Vendhaya keerai thokku

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 35 Minutes
• Serves: 1 cup
• Author: Jeyashri
• Recipe Category: Lunch | Dinner| Breakfast
• Description: Learn how to make Vendhaya keerai thokku with video and step by step pictures.

     Vendhaya keerai  2 cups
     Red chili    10-12
     Urad dal  1 tblsp
     Channa dal  1 tblsp
     Dhaniya | coriander seeds  1 tblsp
     Asafoetida | hing  1/4 tsp
    Sesame oil  3 tsp + 2 tblsp
    Salt  as needed
    Tamarind  a small lemon sized.
    Mustard seeds   1/4 tsp
    Jaggery   a small piece

Method  :

• Wash the vendhaya keerai| methi leaves and pat dry it. 
• Take out the leaves and keep it aside. No need to chop the keerai.
• Soak the tamarind in hot water and keep it aside.
• In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida. 
• Saute till the dals turn nice golden colour.
• Once done switch off the flame. 
• Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely. 
• Let it be in the pan itself. 
• Once it is cool grind this into a fine paste. 
• You can add water to this. I added 1/2 cup of water while grinding. 
• Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
• In a pan add 2 tblsp sesame oil and add the mustard seeds. 
• Add the 1/8th tsp of asafoetida. 
• Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice. 
• Add the ground vendhaya keerai paste to this. 
• Add salt and the jaggery to this.
• Mix well.
• Cook this in a medium low flame for 10- 15 minutes. 
• The mixture will come to a thokku consistency.
• Do not cook in high flame as this will splutter. 
• Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want. 
• But it gives a nice glossy texture and enhances the taste. 
• Allow this to cool completely.
• Transfer this in a clean dry jar.
• Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can't keep it outside for more than 3 days.
• Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
• You can mix this thokku with rice and temper with peanuts and pack for lunch box too. 

Notes:

1. Always keep this thokku in a clean dry jar and use clean dry spoon to handle it.
2. This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.

    

    Video of how to make Vendhaya keerai thokku

        

Method with step by step pictures :

• Wash the vendhaya keerai| methi leaves and pat dry it. 
• Take out the leaves and keep it aside. No need to chop the keerai.
• Soak the tamarind in hot water and keep it aside.
• In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida. 
• Saute till the dals turn nice golden colour.
• Once done switch off the flame. 

• Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely. 
• Let it be in the pan itself. 

• Once it is cool grind this into a fine paste. 
• You can add water to this. I added 1/2 cup of water while grinding. 

• Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
• In a pan add 2 tblsp sesame oil and add the mustard seeds. 

• Add the 1/8th tsp of asafoetida. 

• Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice. 

• Add the ground vendhaya keerai paste to this. 
• Add salt and the jaggery to this.

• Mix well. 
• Cook this in a medium low flame for 10- 15 minutes. 
• The mixture will come to a thokku consistency.
• Do not cook in high flame as this will splutter. 
• Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want. 

• But it gives a nice glossy texture and enhances the taste. 
• Allow this to cool completely.
• Transfer this in a clean dry jar.
• Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can't keep it outside for more than 3 days.
• Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
• You can mix this thokku with rice and temper with peanuts and pack for lunch box too. 

Notes:

1. Always keep this thokku in a clean dry jar and use clean dry spoon to handle it.
2. This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.
    

Coriander seeds chutney, Dhaniya chutney

Coriander seeds Chutney| Dhaniya chutney, an interesting chutney made using coriander seeds pairs up perfect with idli | dosa. Kothamalli vidai | vara kothamalli | Dhaniya in Tamil, the recipe of the chutney comes with  step by step pictorial explanation. I took video of coriander seed chutney recipe but somehow a part of it got missed. I recently had this chutney in a friend's place and she told it is a common one in her place. Hooked by the taste of the Dhaniya chutney, i asked her for the recipe and i slightly tweaked it in the last part as i felt it should be crunchy, like how it was for the Kadalai paruppu chutney.
If you are looking for some interesting chutney recipes for idli dosa then check out

• Urad dal chutney
• Milagai chutney

Peanut Coconut Chutney, Side dish for idli dosa

Peanut chutney recipe, also called as வேர்க்கடலை சட்னி in tamil, with coconut and green chili, recipe with video and step by step pictures. Those who closely follow Jeyashri's kitchen can relate to my love for peanuts. I add peanuts in Aviyal, bisibelabath too. I have posted 3 varieties of chutneys using peanuts. Peanut coconut chutney was in my to do list from last year. This time when i was thinking to make it, saw Ramya's post in Instagram and was too tempted to make it immediately. The idea of adding shallots |chinna vegayam in the tempering, tempted me so much. I used to do this for coconut chutney and mentioned in that post too. Do try this easy and yummy peanut coconut chutney and enjoy your idli | dosa | kuzhi paniyaram.
Also check out

• Mint coriander peanut chutney
• Tomato peanut chutney
• Peanut chutney without coconut.

Tomato Sesame Chutney recipe, Andhra style Chutney

Tomato Sesame Chutney recipe| Tomato Nuvvula pachadi is a spicy Andhra style chutney recipe made using tomatoes, red chili, sesame seeds and green chili. I wanted to post the tomato sesame chutney recipe with video but i could do with step by step pictures for this recipe. This Andhra style tomato chutney pairs well with Idli, dosa and tastes well with Curd rice too. I have tasted this chutney in Hyderabad few times, but this time i somehow could make out the other ingredients in the chutney. I tried this today and it tasted so similar to the restaurant style chutney | pachadi. The one i made is not too spicy, but you can increase the chilis to make it more spicy.
Check out my other Andhra style recipes.

• Tomato ginger chutney
• Andhra pulihora
• Gutti Vankaya kura

Tomato Sesame Chutney recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 15 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category:Breakfast | Dinner
• Description: Tomato Sesame Chutney recipe| Tomato Nuvvula pachadi is a spicy Andhra style chutney recipe made using tomatoes, red chili, sesame seeds and green chili.

    Tomato  2 (ripe, big ones)
    Red chili    5-6
    Green chili  1
    Tamarind   a small piece
    Garlic  4 cloves
    Sesame seeds  2 tblsp
    Salt  as needed
    Oil  1 tbslp
    Mustard  seeds  1/4 tsp
    Urad dal  1/4 tsp
    Curry leaves   few 

Method :

• Chop the tomatoes finely.
• In a pan add oil(reserve 1 tsp for tempering) and add the sesame seeds, tamarind, red chili, green chili and garlic cloves. 
• Saute in a medium low flame. 
• Once the sesame seeds changing brown color, simmer the flame and transfer this to a plate.
• Add in the chopped tomatoes and cook till they turn mushy. 
• Add salt to this.
• Cool this completely and grind into a fine paste.
• Add water to adjust the consistency. 
• In a pan add 1 tsp oil and temper with mustard seeds, urad dal and curry leaves. 
• Tomato Sesame Chutney is ready to serve. 
• This can be packed for travel too. 

Notes:

1. You can add few curry leaves while grinding to enhance the taste. 
2. Tomato Sesame Chutney goes well with idli, dosa, chapathi and also with curd rice too.

Method with step by step pictures :

• Chop the tomatoes finely.
• In a pan add oil(reserve 1 tsp for tempering) and add the sesame seeds, tamarind, red chili, green chili and garlic cloves. 
• Saute in a medium low flame. 

• Once the sesame seeds changing brown color, simmer the flame and transfer this to a plate.
• Add in the chopped tomatoes and cook till they turn mushy. 

• Add salt to this.
• Cool this completely and grind into a fine paste.
• Add water to adjust the consistency. 

• In a pan add 1 tsp oil and temper with mustard seeds, urad dal and curry leaves. 
• Tomato Sesame Chutney is ready to serve. 
• This can be packed for travel too. 

Notes:

1. You can add few curry leaves while grinding to enhance the taste. 
2. Tomato Sesame Chutney goes well with idli, dosa, chapathi and also with curd rice too. 

Idli milagapodi with peanuts, Side dish for idli dosa

Idli milagai podi | Idli podi with peanuts, a perfect side dish for idli| dosa and an easy to make podi too. I have share idli milagai podi recipe with video and also idli milagai podi with garlic too. Idli milgai podi is a very staple one at our house and my love for it is even more special. For me idli podi is a must irrespective of the side dish i make for idli dosa.. This idli molagapodi recipe i learnt from my cousin, is with the addition of peanuts. I remember her version is bit different from mine and her kids love her idli podi very much. So i casually asked her the recipe, during one of our chats last week. She shared the recipe with exact measurements. This podi recipe is a super duper hit at my place. So if you are looking for a variation in usual milagaipodi, do try this one and i am sure you will love it.

Methi leaves Tomato Chutney recipe

Venthaya keerai Tomato chutney recipe, Methi leaves chutney recipe with video and step by step pictures, a chutney recipe using methi leaves and tomato as main ingredients. We South Indians make many varieties of chutneys for idli| dosa. I have posted varieties of recipes in Jeyashri's kitchen. Recently during Navaratri, we tasted a delicious chutney at a friend's place and she told that her mom will make the same with vendhaya keerai too. The recipe sounded very interesting and i tried the chutney, few days later, at home. It was a super duper hit. I wanted to share the recipe with you all. Do try it at home and let me know how it turned out. The best way to make kids eat the greens. Check out my
Methi Thepla recipe
Vendhaya keerai kara kuzhambu

Coconut Chutney with Urad dal, Chutney recipes

Coconut chutney recipe, made with urad dal and green chili as main ingredients. We make many varieties of coconut chutney, and mostly we add roasted gram or channa dal for making coconut chutney. We South Indian brahmins make Thengai thogayal with coconut, red chili and urad dal. Recently one of my friend told that she tasted coconut chutney with urad  dal and it tasted very nice. I had 2 coconuts lying down in my refrigerator and i immediately thought that i will try it out for sure. It turned out quite good and we had with Tomato Dosai. I have given some slight variations to this Coconut chutney in the notes section, so please scroll down till the end to read the notes section.
So if you are looking for variety of chutney recipes for idli | dosai, then this is a nice variation to the usual coconut chutney recipe.

Kollu kara chutney recipe, Chutney recipes

Kollu kara chutney, recipe with step by step pictures and video. Kara chutney made using kollu| horsegram, shallots, tomato and red chili as main ingredients, pairs well with idli, dosa. I came across this interesting Kara chutney recipe with kollu in a tamil magazine and saved it long time back. While i was searching was something in my mobile, this chutney caught my attention. I tried the chutney and it was very tasty. No one can find out that kollu is added in this kara chutney. We had it with dosa and it was quite delicious. Do try this chutney at home and i am sure you will love it. Also check out

• Onion tomato chutney
• Kollu thogayal

Coconut coriander chutney recipe

Coconut coriander chutney, ginger flavoured coconut chutney, recipe with step wise pictures. This coconut coriander chutney is a very regular affair in our home. Whenever i ask my Varsha, what chutney she wants for idli|dosa, without any second thought she will say green coconut chutney. Though i am a big fan of thenga chutney i often make this chutney too. But since it is a very simple one i never thought of posting the recipe of the coconut coriander chutney. Recently when she was browsing the recipe index of jeyashri's kitchen, she casually asked me, why the recipe of my favorite chutney is not available in the website. So i made it for the again and posting the recipe today. The recipe is nothing fancy and no such precise measurements you have to follow. Just go ahead and alter the quantity of  ingredients little here and there to suit your taste.
Check out my

• Coriander chutney
• Restaurant style coconut chutney

Getti chutney recipe, South Indian chutney recipes

Getti chutney, the traditional south Indian coconut chutney served in restaurants, pairs well with bonda and bajji. It is nothing but a thick coconut chutney but if you ask any typical south Indian foodie, they will tell you how everyone will crave for this getti chutney. When i posted thavala vadai recipe i mentioned that i will post the recipe of getti chutney but some how it was forgotten. Yesterday i made this to pair with thavala dosai | thavala adai ( will post the recipe soon). I clicked the thengai chutney recipe with step by step pictures and finally posting the recipe of getti chutney today.
In our family everyone are a great fan of getti chutney, we have a lot of stories for this and if i talk about that, i will never get into the recipe. Our most favorite memory is visting Madurai Gopu Iyengar kadai around 3 pm and enjoying Vellaiappam with Getti Chutney. They both are match made in heaven. The smell of the chutney takes me back to those childhood days.

Also Check out my Restaurant style coconut chutney recipe

Thengai milagai podi recipe , How to make coconut milagai podi

Thengai Milagai podi, a perfect pair for idli dosa, made with the addition of coconut to the usual Idli milagai podi. I still remember my childhood days when amma used to make this in bulk and we used to eat it like how kids eat sugar from the box. I have posted Thengai podi recipe but Thengai molagapodi is different. Thengai podi we generally mix with hot rice and ghee and eat. Thengai milgai podi we generally smear on Idli, Dosa. This doesn't stay too long like usual milagai podi due to the addition of coconut but still perfect for travel. It has been ages since i made or tasted this thenga molagapodi. Infact, i haven't tried it in my 18 years of cooking. Recently remembered of this while talking with my sister. As amma is holidaying in US now, i couldn't call her at my convenience but somehow spoke to her and got the recipe. She also recollected our madness for thengai milgai podi, including my patti  who is crazy lover of this podi. If you are a molagapodi lover, do try this at home and i am sure you will love it. The first bite of it with idli took me to my childhood days. Can you relate to that feelings 😃

Milagai Chutney recipe, Easy Chutney recipes

Milagai chutney recipe, with video, easy to make spicy milaga chutney pairs well with dosai, idli and adai. This chutney, though little spicier than my usual chutneys, but every time i make, i always end up having an extra serving of idli or dosa. I recently learnt this from my friend who taught me the recipe of Ellu chutney. I made this chutney few times few times at home, for the first time i got time to click the recipe of milagao chutney with step by step pictures and video. The tamarind and the sesame oil balances the spiciness of the chutney. If you are a spice lover do try this chutney and i am sure you will love it for sure. For medium spice lovers, do read the notes section at the end of the post. Do check out my complete collection of Chutney recipes.

Ellu chutney recipe, Sesame coconut chutney

Ellu Chutney, sesame coconut chutney, Til ke chutney a chutney with coconut, sesame seeds and red chili as main ingredients and garlic adds a flavor to the chutney. Last week we had my friend's family over here and we had a fantastic time reliving our childhood memories. While i  was making dosas for all of them one night, she was sharing her mother in law"s chutney recipes. All the recipes she shared sounded so delicious and i tried this ellu chutney on the next day itself. I posted that on Instagram too. This is the first time i am tasting ellu chutney and i am addicted to this chutney. Few other chutney recipes which she shared will be posted in Jeyashri's kitchen soon.

Check out my collection of Side dish for Idli, dosa,Pongal.

Ellu Chutney recipe

Recipe Cuisine: Indian|  Recipe Category: Breakfast
Prep Time: 10 mins   |  Cook time: 15 mins |  serves: 2-3 | Author: Jeyashri 
Ellu Chutney, sesame seeds chutney, a chutney with coconut, sesame seeds and red chili as main ingredients and garlic adds a flavor to the chutney.

    Sesame seeds  2 tblsp
    Coconut  4 tblsp
    Red chili  4-5
    Sesame oil  2 tsp
    Garlic  1 pod
    Mustard seeds  1/4 tsp
    Tamarind a tiny piece
    Salt  as needed

Method:

• In a pan add oil and add the coconut.
• Cook for a minute and add the red chilies.
• Saute for a minute and add the sesame seeds.
• Do not cook for too long till the sesame pops up.
• Saute for a minute. 
• Switch off the flame.
• Allow this to cool completely. 
• Grind into a smooth paste along with garlic and tamarind.
• Add water while grinding.
• Temper with mustard seeds and mix well.
• Ellu chutney is ready to serve with idli and dosa.

Notes:

1. Do not add more ellu ( sesame seeds ) than the mentioned quantity, it will give a slightly bitter taste.
2. You can also use white sesame seeds for the ellu chutney. 

    
    

Method with step by step pictures:

• In a pan add oil and add the coconut.

• Cook for a minute and add the red chilies.
• Saute for a minute and add the sesame seeds.
• Do not cook for too long till the sesame pops up.
• Saute for a minute. 

• Switch off the flame.
• Allow this to cool completely. 
• Grind into a smooth paste along with garlic and tamarind.
• Add water while grinding.
• Temper with mustard seeds and mix well.

• Ellu chutney is ready to serve with idli and dosa.

Notes:

1. Do not add more ellu ( sesame seeds ) than the mentioned quantity, it will give a slightly bitter taste.
2. You can also use white sesame seeds for the ellu chutney.  

   

Raw Mango Chutney recipe , Mango Thogayal

Raw mango thogayal, Raw mango chutney, a flavourful chutney | thogayal recipe using mango and other Indian condiments. I have heard about andhra style raw mango pachadi, thogayal and also tried a version using moong dal few years ago. But somehow i felt it was too sour and so i didn't post that. This recipe i got i recently tasted in a Mango competition, where i went as a judge. Though the recipe didn't win the prize, the taste was totally awesome. I wanted to give it a try as we all are a big fan of thogayal. The recipe is close to Varehvah chef's recipe, thank you Mrs.Heena Dave for introducing this recipe to me. The recipe was similar to my Kovakkai thogayal and beetroot chutney. As the raw mango is in season now, do try this raw mango recipe and let me know how it turned out.

Mint Onion chutney recipe, chutney recipes

Mint Onion chutney recipe with video
Mint onion chutney, without coconut, a South Indian chutney made with small onions and mint, pairs well with idli, dosa and even chapati too. I have already posted onion chutney recipe, this is similar to that with the addition of mint leaves. Even a small variation in the ingredients gives a very nice twist and change in the taste. We always break our head as what chutney to make for idli dosa, though we know many varieties of chutney still look for new ones. This Mint Onion chutney is a tasty mint flavored chutney pairs well with Idli dosa and also for chapati too. Check out my full collection of Side dish for IDLI DOSA. 

Vendakkai Sambar recipe,Ladies finger sambar

Vendakkai sambar, ladies finger sambar recipe, with fresh ground sambar masala. We make Sambar with onion, drumstick, capsicum, yellow pumpkin, brinjal and other veggies. But Vendakkai Sambar is the family's favorite and Suresh loves it the most. Also we use home made sambar powder for making sambar, even it is arachuvitta sambar, we use sambar podi. But i have seen many of my relatives make arachivitta sambar without using sambar podi. I wanted to give this a try for a long time and my co sister's mom clarified my silly doubts and this sambar is a super hit at my place. This recipe is a keeper, you can make this for festivals as it is a no onion no garlic recipe and also doesn't use any mill ground  sambar powder. I was totally hooked by the aroma of the Vendakkai sambar.
Varuthuaracha sambar and udipi sambar  also uses only fresh masala but the coconut is dominant in the sambar masala for one and for the other we add sesame seeds. The taste is completely different for both the sambar.  Even the quantity of one ingredient changes the taste of the entire recipe.