Sambar Vada | Vada Sambar

Sambar Vada is one of the most popular  and delicious dish in South India and across the world. I' am posting this recipe very late so one of my reader requested this recipe. Medhu or Ulundu vada dunked in hot sambar or rasam served with coconut chutney by side.

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Prep Time : 4 hrs + 20 Mins
Frying Time : 30 Mins

Ingredients for Vadi (< a href="">
already posted here) 
  • Urad dal / Ulthuparppu / Udhina bele - 2 cups
  • Black Pepper / Molag / Kappu Menasu - 2 tbsp
  • Curry leaves / Karvapple / Karibhevu - 2 strings
  • Salt to taste ( Rock salt) 
  • Baking Powder - a pinch (optional, used in restaurents) ( i have not used) 
Method for Vada's 
  1. Soak the Uraddal/Ulthuparppu for 4 hrs. Drain all the water and grind the ulthuparppu adding little by little water after sometime add salt and grind them until smooth batter (it should be thick ). Best to use for wetgrinder for grinding the dal (Comes out of crispy and fluffy vada's )
  2. Add roasted black pepper corns and crush them lightly (not powdered) then add curryleaves mix well 
  3. Take a plastic sheet take a small portion of batter with wet hand make a hole in the centre
  4. Heat oil in a pan. Drop vada slowly in hot oil cook in medium flame until golden in color. 
  5. Repeat the same process. 

Ingredients for Sambar
  • Toor dal / Thavurpappu / Thogribele - 1/2 cup
  • Tomato - 1 
  • Peral red onions|baby onions  - 1 cup (optional, I have used)
  • Rasam powder - 1/2 or 1 tbsp (adjust as per taste)
  • Tamrind - 1 tsp (for paste) for juice - 2 tsp
  • Jaggery - 1/2 tsp (a small piece)
  • Salt to taste
  • Curry leaves - few 
  • Coconut - 2 tbsp
  • Sambar powder - 1 tbsp
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Asafoetida / hing - 1 tsp
  1. Cook the toor dal in a pressure cooker. Keep aside
  2. Peel and remove skin the pearl onions. Cook in hot water 
  3. Add cooked toor dal in the same pan
  4. Grind coconut and sambar powder with water 
  5. Add masala paste to the pan
  6. Add salt, tamarind paste, jaggery, add rasam powder 
  7. Stir well add curry leaves bring boil 
  8. Heat oil in a small pan add mustard seeds allow to splutter then add asafoetida
  9. Pour it in the sambar 
  10. Dunk the hot vada's into the hot sambar and serve
PS note : Onions are my own taste/version. So it's Completely Optional. 

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Puliyogare Instant Mix Powder

Instant Puliyogare Powder is normally a store bought packet with all kinds of preservatives. When you make it at home it feels fresh and tastes fresh too. Its quite easy to make and we can store it in airtight box which can last upto months. In my opinion, Taste wise the powder (even if made at home) is not as good as the puliyogare gojju

But this is much better than the store bought powder and is a good quick alternative whenever needed, For eg: for for lunch boxes, OR those hungry times. 
This recipe was due from a long time. Got this recipe from my periamma/Dodamma(My aunt).

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Prep Time : 10 Mins
Cook Time : 5 Mins
Total Time : 15 Mins

Ingredients for Instant Mix
  • Puli / Huli /Tamarind  - 1/2 cup
  • VanaKobri / Dry coconut grated - 1 cup
  • Mensina Pudi /Malakapudi / Rasam Powder - 1 cup 
  • Salt (adjust as per taste, i have used 3/4th tsp) 
  • Vellu/ Bella / Jaggery - 2 small pieces or 2 tsp grated (adjust as per taste)
  • Vallai el/ Bili ellu / White sesame seeds - 1 tsp
Tempering :
  • Yenne / Yennai / Oil - 2 tsp
  • Kadag / Sasive / Mustard seeds - 1/2 tsp
  • Kadalekayi / Peanuts - 2 tbsp
  • Karvappale / Karibehuvu / Curry leaves - few
  •  peryingyaum / hing / Asafoetida  - 1/2 tsp
  • Chopmalaka / Kempumensinakayi / Red chilli - 1-2
  1. Heat pan , dry roast tamarind lightly remove
  2. next now add coconut roast lightly on low flame (do not fry on high flame.) keep aside
  3. In a same pan add sesame seeds roast till light golden color. Remove and transfer into plate
  4. Once coconut and tamarind cool down. In a blender and coarsely powderd them
  5. In the same mixer jar add Rasam powder blend altogether again. Taste it little and add little salt and jaggery into that and blend again.
  6. Transfer into jar.
Method for adding tempering
  1. Heat oil in a pan add mustard seeds, allow them to splutter then add curry leaves and peanuts stir fry till peanuts turns golden in color. Add asafoetida, red chillies. 
  2. Add them to puliyogare mix 
  3. Ready to use for prepared hot plain rice. Garnish sesame seeds

PS : If you want store just like plain puliyogare mix , use it whenever need for that added tempering ingredients OR prepare tempering and add into puliyogare mix and mix well and store it. (refridgerate after a day or two)

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Pumpkin & Mint Juice | Poosankayi -Pudina Juice

The summer is just around the corner in US. I wanted to try this juice because my mom makes this. Healthy and weight loss drink. try it keep refreshing juice

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Prep Time : 5 Mins


  • White Pumpkin / Poosanikayi / Kumbalakayi - 1 cups (chopped)
  • Mint leaves / Pudina soppu - 1/2 cup 
  • Salt to taste (adjust as per taste)
  • Black salt - 1/4 tsp or less
  • Lime juice / Yenmchinga rasu / Nimbe rasa - 2 tbsp (fresh limes squeeze )
  • Cucumber / Vellrikayi / Sautekayi - 1/2 cup (chopped)
  1. Remove pumpkin skin and chop into cubes 
  2. Seperate mint leaves from the stem take only mint leaves wash and keep aside
  3. Scrape the cucumber and remove seeds chop into cubes 
  4. In a mixer add pumpkin cubes, mint, cucumber, salt and black salt little water and make a smooth puree strain 
  5. Add water if required make into thin juice consistency
  6. Add lime juice mix well and serve into tall glass

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Cardamom Powder | Elakki Pudi | Eelarshi Pudi

Fresh cardamom powder is added most of all Indian sweets & other dishes too. It is lovely fragnace and flavor to the sweets / dishes. I always makes this for ready to use whenever needed. It is very easy to prepare in large quanity and store it in airtight box.

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Prep Time : 5 Mins


  • Cardamom / Eelarshi / Eelakki - 2 cup
  • Sugar / Sakkre - 2 tbsp or Kalu Sakkre/Rocksugar - 2 tbsp (Crushed, i have used Kalu Sakkre/RockSugar)
  • In a heat pan slightly roast the cardamom(do not crack the pods). Turn off the flame just fry on heated pan, 
  • Fry for 1 min cardamom should be warm. Then in a mixer add cardamoms & sugar blend into smooth / fine powder. Do not open the jar lid as soon as blend powder otherwise fragnance will reduced. 
  • Transfer into jar and store when needed.

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Avalakki Bisibele Baath | Thick Flatten Rice Bisibele Baath

Bisibele baath is a traditional kannada dish (Bisi means hot, bele means toor dal, baath means rice dish). It is easily served as breakfast, brunch, lunch & dinner. Usually mainly made out of rice bisibele bath but somepeople in karnataka also makes in Avalakki/Poha. It is best served with raita, papad/happla/vada or any mixture.  Do check i have already posted authentic Bisibele baath.

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Prep Time : 15 Mins
Cook Time  : 15 Mins

  • Dappa Avalakki / Thick flatten rice - 2 cups
  • Bele / Toor Dal  - 1/4 cup
  • Tomato - 1
  • Tamrind Water - 5tsp
  • Jaggery - 2 tsp (adjust as per taste)
  • Vegetables : Beans, Potato, Carrot (Optional)
  • Salt to taste
  • Sarinapudi / Rasam Powder -1 tsp

  • For Tadka/Tempering
    • 1/4 cup Oil
    • 4/5 Kari leaves
    • 2/3 Red chillis
    • 1/2 tsp mustard seeds

    To Make the Powder ingredients :

    • Chana Dal - 10grm
    • Urad Dal - 2 tsp
    • Dhaniya / Coriander Seeds - 1 tsp
    • Red Chillis - 4/5 (adjust as per taste)
    • Whole Cloves - 2/3
    • Cinnamon sticks - 2 (small size)
    • Grated fresh coconut- 1/2 cup
Fry all the dry powder ingredients except coconut. Make powder of all the fried ingredients in a Mixer and then add coconut & cooked tomato  with a little water and make it into a smooth paste.


  • Cook Poha/ Avalakki in a pan add little water,
  • Cook Dal & Tomato in different containers in a Pressure Cooker wait for 3 whitstle then turn off the stove and let it cool. 
  • Take heavy bottom Pan and set it on low flame on the hob
  • Add tamarind water and jaggery and let it boil 
  • Add masala and to the pan let it boil for 10mins, keep stirring on low flame
  • Add salt to the masala keep stirring if it too thick add little water
  • Add 1 tsp Rasam Powder keep stirring
  • Add dal stir then add poha/avalakki & veggies
  • Mix well on low flame..
  • For tadka  take small pan add oil and heat it and add all tadka items pour it on bisibele bath.
Serve hot.

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| Copyright © Malas - Kitchen 2017 | | All rights reserved

Plain Dal | Parppu | Bari Bele Kattu

This is a simple and easy basic dish. Iam posting this on request one of my blog readers. This dish makes all during festivals and good occassions. 

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Cook Time : 8 Mins


  • Toor Dal  - 1 cup
  • Coconut grated / Thenga/Thenginaturi - 2 tbsp
  • Coriander leaves / Kothambri soppu - 2 tbsp (chopped)
  • Curry leaves / Karvapple /Karibehevu - 1 string
  • Green chillies/Pachmalka/Hasimensinakayi - 1or1/2 (chopped)
  • Mustards seeds / Kadag/ Sasive - 1/2 tsp
  • Split yellow moong dal/ Paithamparppu/Hesarubele - 1 tsp
  • Oil - 2 tsp
  • Salt to taste


  1. Wash and cook the toor dal add enough water and place it in the pressure pan. Wait for 3 whitstle
  2. Remove and add salt , coconut, coriander leaves mix well
  3. In a pan heat oil add mustard seeds wait for splutter then add asafoetida/hing, curry leaves, green chillies and lastly add moong dal. 
  4. Stir fry till yellow moong dal turn golden in color.
  5. Pour into dal. Mix well and serve hot plain rice with ghee.

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Valethind Thair Pachadi | Baledindu Mosaru Pachadi/Bajji |Banana Stem Raita

Banana stem and Banana flower is the best to prepare healthy food. This is an south Indian dish.

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Prep Time : 10 Mins


  • Banana Stem / Baledindu / Valethind - 1 cup (chopped)
  • Coconut / Thenginakayi / Thenga - 3 tbsp
  • Coriander leaves / Kothambari soppu  - few leaves
  • Green chillies / Mensinakayi / Pachmalaka - 2 
  • Ginger piece / Hasishunti / Ingi  - a small piece
  • Jeera seeds / Chira - 1/4 tsp
  • Salt to taste
  • Yogurt/ Curds / Thair/ Mosaru - 1 cup
Tempering the pachadi

  • Oil - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida / hing - 1/4 tsp


  • Chop the banan stem removing strings slowly and finelly chopped into small pieces 

How to cut ?
  • Remove outer layers till thick inner layer comes
  • Then cut into round pieces take away roll them fiber thread thoroughly while cutting for each pieces
  • Put it into water otherwise it turn into black
  • Chop them into small/tiny pices and cook it in the pressure cooker or water in a pan. Cook until tender
  • In a blender / mixer grind cooked banana stem and all ingredients except curds/yogurt. Blend into a smooth paste
  • In a oil add oil then add mustard seeds wait for splutter add hing pour into pachadi
  • Add curds and mix well. Serve with plain hot rice.  

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Veg Salad (Indian Style)

Delicious fresh grated veggie salad and mixed with minimal dressing. Very easy to make and good for health/nutritious that everyone knows but this I added very rare veggie like Geddekosu/Kohlrabi.

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Prep Time : 10 Mins


  • Moolangi/Mooli/Radish - 1 cup
  • Sautekayi/Kheera/Cucumber - 1 cup
  • Geddekosu/Kohlrabi - 1 cup
  • Dalimbe/Anaar/Pomegranate - 1 cup
  • Tomato - 1 cup
  • Lime juice - 1 tsp
  • Salt to taste
  • Black Pepper powder - 1/2 tsp
  • Chaat masala - 1/2 tsp
  1. Grate cucumer,mooli,geddekosu mix in a bowl 
  2. Chop tomato into small cubes. Remove pomegranate seeds and keep aside
  3. In a bowl mix grated veggies, tomatoes, pomegranate
  4. Sprinkle salt, lime juice, pepper powder, chaat masala
  5. Mix well and serve before meal

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