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Thursday, July 24, 2008

Alasande Rajma Sambar

10 - 15 Long Beans / Lentils / Alasande
1/2 cup Kidney Beans / Rajma
Big pinch of Turmeric powder
Big pinch of Chilly powder
1.5 - 2 tsp Sambar powder
Grape sized Tamarind
Grape sized Jaggary
Salt to taste
1/4 cup cooked Yellow Lentils (optional)
1/2 - 3/4 cup grated Coconut
4 - 5 Curry leaves
1 tsp Mustard seeds
1 tsp Oil

Soak kidney beans in like warm water for about 5-6 hrs.
Chop long beans into 1 inch long pieces as shown in the picture below.

Wash soaked kidney beans and put them in a pressure cooker container. Add little amount of water, salt and pressure cook.(2 whistles)

Put chopped long beans in a vessel. Add salt, chilly powder, turmeric powder, jaggary, little amount of water and cook them well by covering a lid. Put the cooked kidney beans, cooked yellow lentils to this vessel and mix them well.

Put grated coconut, sambar powder, tamarind in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut add warm/hot water while grinding.)

Add this ground masala to the vessel containing cooked vegetables. Add required amount of water, salt and bring them to boil.

Put mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to sambar. It goes well with Rice/Dosas/Chapathis.

Sambar Powder

2 cups Red Chillies(Kumta Chilly preferred)
1/4 cup Black Gram seeds / Uddinabele
1 tsp Fenugreek seeds / Methi / Menthe
1 tsp Cumin seeds/Jeera
3 - 4 tsp Yellow Lentils / Togari bele
3/4 tsp Mustard seeds / Sasive
1 cup Coriander seeds /Kottambari
4 - 5 strands Curry leaves
1/2 inch sized dry Turmeric/Arashina
1/2 tsp Asafoetida powder/Hingu
2 tsp Oil


Put all the ingredients in a heavy bottomed vessel and fry them in low flame until they give nice aroma. Keep this side for about 20 mins to cool down to room temperature.

Put this fried ingredients in a mixer and make smooth powder. Store this in an airtight container. Store this in a refrigerator for longer shelf life.

Maragenasu Palya / Yucca Subji


1 Small Maragenasu / Yucca / 2 cups of chopped Yucca

Pinch Of Turmeric powder

1/4 - 1/2 tsp Chilly Powder

Large grape sized Jaggery 

Salt to taste

3 - 4 tsp grated Coconut

1 - 2 strands of Curry leaves

1 tsp Black Gram seeds

1/2 tsp Mustard seeds

2 tsp Oil


Remove outer cover of yucca, wash it and chop it into small thin pieces as shown in the picture below. Remove the innermost hard part if any.

Put chopped Yucca, turmeric powder, chilly powder, salt, jaggery, around 1 cup of water in a pressure cooker and cook. (3-4 whistles). Once the pressure goes off, keep the Palya in medium flame and stir it once in every 2-3 mins. Once the water is almost dried, add grated coconut and keep the Palya in low flame for about 2-3 mins.

Add black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and put it on Palya. Mix it and serve hot. It goes well with rice.