Dosa with cocunut chutney/lady's finger sambhar - Vendakhaiya sambar - Another couple

Any part of South Indian if you visit, the typical breakfast that one get in any house, restuarant or road side shop...(thattu kada...)...is the one and only plain dosa/dosa roast/ ghee roast/ triangle dosa ...it is comes in all variety and flavour (Dosa kept in the form of Pyramid ..it is folded into a cone shape ...my son loves the presentation)..........

Which reminds me of an instance which happened long way back...(Flash back)

We were in pondicherry to attend a friend's marriage and we reached pondicherry early evening after a long car travel from chennai and we were all exhausted and were waiting to grab something in the restuarant...as usual my DH ordered plain dosa for my DChildren. The server brought the dosa and placed it in front of my son. He studied the plate. And "Enda acchey, sambhar dosadey mozhil uzhalladu?...njaan plain dosa elley choichadu...sambhar venda acchey"...(Why daddy,why Sambhar is on the top of the dosa? I asked only for "PLAIN" dosa, i don't want sambhar)...The manager was observing this conversation....He called the server and questioned him "Avunga "PLAIN" dosa thaney kettangha...ne en sambhar pottu konduvanthey..poyi "PLAIN" dosa konduva "...(He asked only for plain dosa...why did you pour sambhar on top of it...go bring another plain dosa)..The server brought another plate of just "PLAIN" dosa......HAHAHA... We had a hearty laugh and he became the whole attraction in the restuarant....all the Servers stood around our table to have a peek at my son..What a brainy chap!!!!

So back to our ingredients section:

You can see the ingredients of cocunut chutney here


You can see how a podi dosa is made here. A plain dosa is one minus the podi (the powder that i had spread on top of the dosa).

For Lady's finger (Vendakhaiya) sambhar, you may follow the same procedure given here Only difference is replace mango slices and drumstick with lady's finger. If you still need the method, i'll try and post it seperately.

Plain Muringhakkayi (Drumstick) Sambhar

Sambhar is prepared atleast 2-3 times a week in my kitchen..for idli, dosa....
Easy to make and goes with every course of the day...LOL...


Gravy preparation:

Cook the sambhar paruppu (say 1 cup) in a pressure cooker with required water.
Cut drumstick into pieces of ½ inch length. To the cooked sambhar paruppu add the chopped drumstick, chopped onions, 2 ripe tomatoes chopped , 2 green chilies slitted, and some curry leaves. Allow the vegetables to be cooked. Add the tamarind ( a small lemon size) soaked water. (depends on how much tanginess one wants). Let it to boil. After sometime, add 1 tbsp of Kashmir chilly powder, 2 tbsp of malli (Coriander seed) powder, 1 tbsp of ready-made Sāmbhar powder, salt to taste, 1 pinch of turmeric powder and mix it thoroughly and let it boil. Before you take out from the stove, sprinkle some asafetida powder and coriander leaves. Close with a lid so that the aroma does not leave.

(photo taken before seasoning and granishing)

For seasoning
In the kadai, pour some oil and when it gets hot, splutter some mustard seeds, some jeerakam seeds, 1-2 dry broken red chilly. Also add some more curry leaves.

Add the seasoning to the above gravy


One can enjoy aromatic sambhar with Chappathi, Plain white rice, Idli, Hot Dosa…