Sunday, October 18, 2009


As I was writing down this recipe, started thinking of why its called Kodubale.
Well, bale is obvious - Bale in kannada language means Bangle. Since kodubale is round like a bangle, hence the bale. But why the prefix of "kodu". Kodu means a cow/bullocks horn. So probably its a bangle that can fit the horn of a cow.
I threw this question to a friend of mine , VP who is a great admirer of Kannada language. And yes as expected I got an instant and interesting answer from him.
"Bale is understandable because it is round like a bangle; kodu means give, so Give Bale because it is very nice to eat", haahaa.

Kodubale is a spicy South Indian snack prepared during most festivals.There are several recipes to prepare kodubale.

Here is one of the many recipes of kodubale.

All-purpose flour - 1/2 cup
Rice Flour - 1 1/2 cups
Fresh Coconut - 1/2 cup
Red Chilli powder - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1/4 tsp
Salt as per taste
Oil for frying
1. Slightly fry the coconut.
2. Add all purpose flour and fry for a minute.
3. Add riceflour,chilli powder,asafoetida,salt and mix well.
4. Heat 1 tbsp oil and add to the mix.
5. Add sufficient water and make a dough.
6. Take small amounts of the dough and roll it on a flat surface and then join the two ends to form a circle/ring.
7. Heat the oil for frying on medium flame.
8. Drop the rings one by one and fry until they are brown.

Tuesday, September 29, 2009

Balekayi Bajji

Raw Banana Bajji

Raw banana bajji along with some kind of sauce serves as a yummy evening snack

1. Raw Banana - 3
2. Besan Powder - 1 cup
3. Green chilly - 3-4
4. Jeera - 1/2 tsp
5. Baking soda - 1/4 tsp
6. Salt- as per taste
7. Oil for frying.

1. Grind the green chilly and Jeera.
2. Mix the ingredients - besan, baking soda, salt, green chilly,jeera powdered. Add water to form a paste.
3. Slice the raw banana.
4. Deep fry in oil.

Friday, September 4, 2009

Musk Melon Dessert

There are a wide variety of Melons.They have a lot of health benefits especially to cure constipation and acidity.
It is more commonly known as Kharbuja in India.

1. Musk Melon - 1
2. Sugar/jaggery - 3 tbsp
3. Milk - 1/2 cup

1. Grate the pulp of the fruit.
2. Add Sugar and mix.
3.Add Milk and refrigerator for 20 mins.

This serves as a great dessert after dinner.

Sunday, August 30, 2009

Cumin Beans Curry

Cumin Green Beans Curry

I had this dish at a restaurant and liked it a lot.
Based on the taste and my knowledge of the spices, I tried this out and it was very much close to the restaurant taste.

Try this out and I am sure you will love it

How to prepare Cumin beans?

1. Green Beans - 1 lb
2. Onion - 1
3. Garlic - 3 cloves
4. Soya Sauce - 1 tsp
5. Garam masala - 1/2 tsp
6. Red chilly powder - 1/2 tsp
7. Turmeric - 1/4 tsp
8. Salt as per taste
9. Coriander with stem
10. Oil - 3 tsp
11. Cumin - 1 tsp

1. Finely chop the onions.
2. Wash the beans.
3. In a container, heat oil fry onion until golden brown.
4. Add the Beans and garlic paste and fry for 3 mins.
5. In a pan fry the Cumin and partially powder them.
6. To the fried beans and onion, add turmeric, red chilly powder, Jeera.Mix well.
7. Add soya sauce and 1 cup water. Mix and cook for 10 mins.
8. Now add the coriander with stem and stir.

Cumin beans tastes yummy with Rice.

Friday, August 28, 2009

Banana Cherry Orange Delight

Have you ever tried a blend of Orange, banana and cherry. Try it today and you will love it.
Its been a very hot summer day today with temperatures touching as high as 92F.
I came home very thirsty and quickly made a blend of the available fruits.
I had Orange juice,banana and cherry. Believe me this combination is awesome.

I used one banana ( cut), 5 Cherries, 3/4 cup Orange juice, 1/4 cup Milk. Blend all of them together in a blender/mixer. Add ice cubes and quench your thirst.

Thursday, August 27, 2009

Kayi Kadabu / Karchikayi

Kayi Kadabu also known as Karchikayi or karjikai is another favorite sweet of Lord Ganesha.

This sweet is very simple to prepare. The stuffing can be prepared with various ingredients.
The one where coconut is used for stuffing is called Kayi Kadabu.
I have used fresh grated coconut for the stuffing. You can use Dry grates coconut if you wish to preserve the sweet for long.

How to prepare Kayi Kadabu?
For the stuffing:
1. Fresh Grated Coconut - 1 cup
2. Jaggery( powdered) - 3/4 cup
3. Poppy seeds - 2 tsp
4. Cardamom powder - 1 tsp

For Kadabu cover
1. All purpose flour - 1 cup
2. Salt - 1/4 tsp
3. Baking Soda - a pinch
3. Cooking Oil - 3 tsp
4. Oil for frying

For the stuffing

1. Heat the poppy seeds on a pan for 2 mins or until they turn slightly brownish.
2. Mix the grated fresh coconut, jaggery, cardamom powder and the poppy seeds.

For the cover
1.Mix the all purpose flour, soda, salt and oil. Add water and make a thick dough.
2. Knead the dough well.
3. Divide the dough into small balls of 1 inch diameter.
4. Take a small portion of the dough and using wooden stick roll it into a oval shape. Apply all- purpose flour to prevent the dough from sticking to the stick.
5. Take a portion of the stuffing and place it in the center of the oval shaped dough.
6. Fold the dough into half and seal using milk/water.

7. Deep fry the kadabu until they are golden brow

Wednesday, August 26, 2009

Soppin Saaru / Leafy Vegetable Sambar

Soppin Saaru

This one is the favourite at my home especially soppin saaru with Raagi mudde.
Since most leafy vegetables can be used for this preparation, it highly nutritious.
Soppu in Kannada is used to refer to any green leafy vegetable and saaru is sambar.

How to prepare Soppin Saaru?

1. Split yellow gram (toor dal/togari bele) - 1 cup
2. Dill leaves - 1 1/2 cup
3. Spinach leaves - 1 1/2 cup
4. Any other leafy vegetable - 1 cup (optional)
5. Vegetables - 1 cup(potato,carrot)
6. Onion - 1
7. Tomato - 1
8. Garlic cloves - 3
9. Tamarind paste - 1/2 tsp
10. Mustard - 1/2 tsp
11. Cumin - 1/2 tsp
12. Curry Leaves - 5
13. Sambar Masala - 1 tsp
14. Bisibelebath Powder - 1 tsp
15. Red Chilly Powder - 1 tsp
16. Turmeric - 1/4 tsp
17. Salt as per taste
18. Oil - 3 tsp
19. Coriander

1. Cut all the vegetables and leaves.
2. Cook the dal, along with leafy vegetables,tomato and other vegetables. Add 3 cups water(potato,carrot). Pressure cook and allow to cool down.
3. In a container heat the oil and add mustard and cumin.
4. When mustard starts spluttering add curry leaves and onion.Fry until onion is translucent.
5. Add the garlic paste, turmeric powder.Mix.
6. Add the cooked dal and vegetables.
7. Add the masalas(sambar masala,bisibelebath masala), chilly powder, salt and tamarind paste.
8. Allow it to boil.when it begins to boil add coriander and cook for 10 mins.

This dish tastes yummy with Raagi mudde.
It tastes good with rice and chapati as well.

Vegetable Sprouts Pulav

Pulav is a dish thats famous worldwide.
It is known by various names Pilav, pulao, palaw, pilaf, polaw.

It is made from rice and vegetable pulav has a variety of vegetables in it. It is a very high energy food.

Heres a recipe of Vegetable Sprouts Pulav

1. Sprouts - 1 cup
2. Rice - 2 cups
3. Vegetables - carrot,potato,beans (1 cup)
4. Pulav Masala - 3 tsp
5. Oil - 2 tsp
6. Salt as per taste
7. Green chilly - 4
8. Onion - 1
9. Garlic paste - 1/2 tsp
10. watre - 4 cups
11. Coriander

1. Soak the rice in water and keep aside for 15 mins.
2. Cut all the vegetables including onion and green chilly.Add garlic paste.
3. In a container - Heat the oil. Fry the onion until translucent.
4. Add all the cut vegetables and sprouts and Fry for 3 mins.
5. Now drain the water and add the rice to the fried vegetables and fry the rice along with vegetables for 3 more mins.
6. Add Salt, Pulav masala,Lemon juice. Mix well.
7. Add water - 4 cups and stir.
8. Add coriander. Pressure cook the ingredients(2 whistles).
9. Allow to cool and pulav is ready.

Tuesday, August 25, 2009

Sprouts Bhel

How to prepare Sprouts Bhel?

1. Sprouts - 1 cup
2. Puffed rice(kadlepuri) - 1 tbsp
3. Onion( cut) -1 tbsp
4. Tomato(cut) - 1 tbsp
5. Carrot(grated) -2 tsp
6. Groundnut - 1 tsp
7. Oil - 1/2 tsp
8. Sev and coriander for garnishing
9. Salt as per taste.
10. Red chilly powder -1/2 tsp
11. Bhel masala - 1 tbsp

1. Fry the sprouts,until they become slightly tender.
2. Fry the groundnut in oil,until they turn slightly brown.
3. In a container, add onion,tomato,carrot,groundnut, bhel masala (1 tbsp),salt and chilly powder.Mix well.
4. Add the sprouts and puffed rice.Mix well.
5. Garnish with Coriander and Sev.

You could add lemon juice if needed.

Bhel Masala

This masala mixture is used while preparing any kind of bhel.
This can be preserved for as long as a month.

For the masala
1. Tamarind paste - 1 tbsp
2. Jaggery - 2 tbsp
3. Sonf(fennel seeds) - 1 tbsp
4. Cumin/jeera - 2 tsp
5. Fried gram(putani) - 3 tsp
6. Dates - 8
7. Mint/pudina leaves - 12
8. Black Salt - 1/2 tsp
9. Green chilly - 2
10.Chaat masala - 1/2 tsp

Preparation of masala
1. Soak the dates in water for 10mins.
2. Heat a pan and fry(without oil) jeera and sonf until they are slightly brown.
3. Mix all the ingredients.Add 3 tbsp water and grind to form a paste.

Monday, August 24, 2009

Modak / Modagam

Modak, a sweet dish, is the favourite dish of Lord Ganesha.
Offer to the Lord and treat yourself with this sweet.

How to prepare Modak?
For the stuffing:
1. Fresh Grated Coconut - 1 cup
2. Jaggery( powdered) - 3/4 cup
3. Poppy seeds - 2 tsp
4. Cardamom powder - 1 tsp

For Modak cover
1. All purpose flour - 1 cup
2. Salt - 1/4 tsp
3. Baking Soda - a pinch
3. Cooking Oil - 3 tsp
4. Oil for frying

Preparation: For the stuffing
1. Heat the poppy seeds on a pan for 2 mins or until they turn slightly brownish.
2. Mix the grated fresh coconut,jaggery,cardamom powder and the poppy seeds.

For the cover
1.Mix the all purpose flour, soda, salt and oil. Add water and make a thick dough.
2. Knead the dough well.
3. Divide the dough into small balls of 1 inch diameter.
4. Flatten the dough to form circular puris of approximately 4 inches diameter.
5. Now take a small ball of the coconut stuffing ( 1.5 inch diameter) and place in the center of the puri.
6. Cover the puri around the stuffing and give it the shape of modak (almost like a whole garlic).
Make sure they are tightly pressed so that the stuffing deosnot leak while frying.
7. Deep fry the modaks until golden brown.

Sunday, August 23, 2009

Ganesh Chaturthi

Vakratunda Mahakaya
Kotisoorya Samaprabha
Nirvighnam Kuru Me Deva
Sarva Karyeshu Sarvada
Ganesh Chaturthi / Vinayaka Chaturthi is celebrated on the 4th day of Bhadrapada maasa.This is one of the most eagerly awaited festivals in India.This festival is also referred to as Gowri-Ganesha.
Ganesha is the one who drives away all sorrows, difficulties and miseries, that’s why we perform Ganesh pooja before beginning any new endeavor.There is a Sanskrit shloka which explains that we should offer our first prayers to Lord Ganesha , who brings good luck in new activities.
Vaageeshadyaha sumanasah sarvarthanam upakrame
Yam nathva kruta krutyasyuhu tam namaami gajananam
We celebrate Ganesh Chaturthi to mark the birthday of Lord Ganesha, who is the son of Lord Shiva and Godess Parvathi. We worship the clay idols of Lord Ganesha.
The Festival preparation begins on the eve of the festival day, where we go shopping for the clay idol of Ganesha, flowers and fruits.On the morning of the festival, the ganesh idol is got home and installed on a table whose corners are decorated with Banana stems. Ganesh idol is decorated with flower garlands, blades of grass (called as Karki) and leaves known as patri. 
It is customary to offer Naivedyam. A large variety of sweets are prepared as it is believed that Lord Ganesha is very fond of sweets especially modak and kadabu.
As part of Naivedyam, I prepared
2.Onion Bajji
3. Rice, rasam and papad
It is believed that false allegations will be cast on oneself on seeing moon on this day,Ganesh Chaturthi.The moon misbehaved with Ganesha and got cursed by Ganesha.So remember not to see moon on this day :P
At our home, we install the idol of Lord Ganesha for five days and each day we prepare a different sweet and offer it to the lord. Every day we do aarti in the morning and evening.
On the fifth day, after the pooja in the evening, our ganesh idol is carried by hand and travels in the back seat of our car to the nearby tank, where the idol is immersed in the water body.
Here are two prayers (in kannada language) offered to Lord Ganesha
Sharanu Sharanuvayya Gana Nayaka
Namma Karunadindali kayo Gana Nayaka||
Hoi....Sharanu Sharanuvayya Gana Nayaka
Namma Karunadindali Kayo Gana Nayaka||
Gajamukhane Ganapathiye Ninage Vandane
Namdidavara Balina Kalpatharu Nine ||
Bhadrapada Shuklada Chauthiaando
Nee mane manegu dayamadi harasu yendu
Ninna Sannidhanake thalebagi Kaiya mugidu
Beduva Bhaktarige Nee Dhaya Sindhu ||
Eeyelu Lokada Anu Anudina
Ihaparada Sadhanake Neene karana
Ninnolume Notada Ondu Honnakirana
Needidare Sakayya Janma Pavana ||
Parvathi Parashivana Prema Puthrane
Palisuva Paradaiva bere kane
Papada Pankadali Paduma yenisu yenna
Pada seva Onde Dharama Sadhana ||


Thursday, August 20, 2009

Ridge Gourd Curry

Ridge Gourd Curry
Ridge Gourd is known by its various names Beerakaya, Hire Kayi, Torai.
It belongs to the Cucurbitaceae family and is a largely grown summer vegetable crop.

Its low on fat and cholesterol and high on fibers and vitamins. Really healthy food if you are aiming at reducing weight.The juice of the fresh leaves can be used to cure conjunctivitis.

How to prepare Ridge Gourd Curry ?

1. Ridge Gourd - 2
2. Onion - 1
3. Tomato - 2
4. Groundnut /peanut- 1 tbsp
5. Red chilly powder - 1 tsp
6. Jaggery - 1/2 tsp
7. Oil - 2 tsp
8. mustard - 1/2 tsp
9. Cumin - 1/2 tsp
10. Curry leaves - 6
11. Turmeric powder - 1/4 tsp
12. Garam masala - 1 tsp
13. Coriander
14. Salt as per taste

1. Peel the outer layer of ridge gourd and cut the gourd.
2. Cut the onion and tomatoes.
3. In a container heat the oil, add mustard and cumin.
4. When mustard starts spluttering add curry leaves. Fry.
5. Add onion and fry until onion turns translucent.
6. Add tomato and fry for 2 mins.
7. Add the cut ridge gourd, turmeric and Fry for 5 mins.
8. Now add 2 cups water, garam masala, red chilly powder and salt.
9. Fry the groundnuts and slightly powder them preferably using the pounding stone and add to the curry.
10. Cook for 10 mins.

Garnish with coriander and serve hot with chapatis.

Wednesday, August 19, 2009

Chana Masala

Chana Masala/chickpeas curry

This is a easy Potluck or picnic recipe.

As far as the nutritional value is concerned, it is rich in proteins and fiber content, helps reduce cholesterol.

When I think of Chana Masala, the big puri's bature comes to my mind.
Although mom prepares fluffy puris at home, we don't prepare such huge puris like bature.
Well, taste is the same just the size :P

We prepared this over weekend and used it for chaat preparation. This dish added made spice to our weekend .

How to prepare Chana Masala curry?

1.Chana/chickpeas (garbanzo beans) - 2 cups
2. Onion - 1 large
3. Tomato puree - 3 tbsp
4. Oil - 3 tsp
5. Garam Masala -2 tsp
6. Red chilly powder - 1 tsp
7. Jeera/cumin powder - 1 tsp
8. Dhania powder - 1 tsp
9. Salt as per taste
10. Coriander
11. Ginger garlic paste - 1 tsp
12. Asafoetida - 1/4 tsp
13. Turmeric - 1/4 tsp

1. Soak the Chickpeas in water for 6 hrs or overnight.
2. After 6 hrs cook the chickpeas ( pressure cook 2 whistles)
3. Once cooled drain the water and the keep aside.
4. Cut the onion.
5. In a container , add oil and fry the onion until they become translucent.
6. Add the ginger garlic paste, fry
7. Add tomato puree and fry again fro 4 mins.
8. Now add all the masala - garam masala, Jeera powder, dhania powder, turmeric, asafoetida and mix well
9. Add the cooked chickpeas and mix well.
10. Add 2 cups of water. and cook for 10 mins.
11. Add Coriander for garnishing.

The chana masala can be had with puri, bature or can be used in chaat preparation.

Tuesday, August 18, 2009

Ragda Pattis / Alu tikki chaat

We prepared this chat Ragda Pattis / Alu tikki chaat over the weekend.
Actually I didn't prepare, my little sis prepared it. I watched and relished it
My mouth is watering as I write this recipe. Mmmmm

When I was in primary school,we had been to North India trip, basically - Gwalior,Agra and Delhi.My maternal uncle and family lived at Gwalior and it was really a fun trip. We saw Taj Mahal, Red Fort,Qutub Minar and many more historical places. I don't remember why but I was more excited about seeing Buland Darwaza (in Fatehpur Sikri) ( more than about seeing Taj Mahal).
Hmmm for the first time I had Ragda Pattis at Gwalior. I wasn't happy with one, I tucked in another. No one can eat just one.
Now after having the wonderful pattis prepared at our own home(ofcourse prepared by my sis), the very mention of it makes me drool.

Heres how to prepare Alu tikki Chaat/Ragda Pattis?

1. Alu tikki - 10
2. Sweet chutney - 1/2 cup
3. Chana Masala - 2 cup
4. Curd/yogurt - 1/2 cup (optional)
5. Coriander
6. Sev for garnishing

1. Prepare Alu tikki, Chana Masala and Sweet chutney.
2. On a plate place 2 tikkis.
3. On the tikkis spread 3 tbsp of chana masala.
4. Now pour 1 tbsp of sweet chutney.
5. Garnish with coriander and sev.
6. You could also ad 2 tsp of curd.

Alu Tikki / Potato Cutlet

Potato cutlet is famous all over the world, known by its various names.
In India its called Alu tikki, mostly relished as a snack.
Anytime can be SNACK time and especially on a rainy day, theres nothing more heavenly than sipping a cup of hot tea along with some fried snack.

Try out these garamagarm Alu tikki and give a kick to your taste buds.

How to prepare Alu tikki?
Ingredients :
1. Boiled Potato - 5
2. Boiled Peas -1 cup
3. Onion(finely chopped) - 1/2 cup
4. Garam Masala - 2 tsp
5. Dhania Powder - 1 tsp
6. Jeera Powder - 1 tsp
7. Lemon Juice -2 tsp
8. Ginger paste - 1 tsp
9. Green chillies (finely cut) - 3
10. Salt as per taste
11. Rava/Sooji - 2 tbsp
12. Oil for shallow frying - 1/2 cup

1. Mash the boiled potatoes and peas.
2. Mix all the ingredients ( expect Rava/sooji and oil)
3. Make the mixture into small round/rectangular pieces.
4. Spread the Rava on a plate, roll the cutlet pieces over the rava.
5. Heat a Pan/tawa and place the cutlet pieces on the hot tawa.
6. Apply oil( 1 tsp). After 3 mins turn each of the cutlet pieces upside down and apply oil again.
Repeat once more.

Alternatively to get a uniform texture, you could deep fry the tikkis

So easy. Ain't it?
This can be an excellent weekend snack. Have it along with tomato sauce or sweet chutney

Tips: Sometimes the tikkis break. Why does this happen and how to prevent the tikkis from breaking?
This happens if the water content in the tikki is high. While preparing the mixture, remove/sqeeze the water from the potatoes.You could also add bread crumbs/corn flour/maida to prevent the tikki from breaking.

Monday, August 17, 2009

Sweet Chutney / Tamarind-Date Chutney

Tamarind-date Chutney

This is a simple and versatile dish. Blends well with any kind of fried snacks - bajjis, pakora, cutlets and used in preparation of all kinds of chaats - pani puri, masala puri etc

1. Tamarind paste/pulp - 1 tbsp
2. Dates - 12
3. Jaggery (powdered) - 1 tbsp
4. Jeera/cumin - 2 tsp
5. Water - 3 tbsp

1. Roast the Jeera on a pan until they turn brown. Slightly smash the fried jeera using a flat spoon.
2. Mix the remaining ingredients in a container and heat for 5 mins.
3. Allow to cool down and grind ( so that the dates are completely dissolved).
4. Add crushed Jeera.

Dry Beans Curry

Beans Curry
Beans Palya as we call it, it is a very common side dish especially during weddings in Karnataka.
Have you ever eaten raw,tender beans? They taste awesome.
For preparing Beans curry, purchase fresh and tender beans.

How to prepare beans curry?
1. Green beans/string beans(cut) - 2 cups
2. Chana dal - 2 tsp
3. Green chilly - 3
4. Turmeric - 1/4 tsp
5. Lemon juice - 1 tsp
6. Asafoetida - a pinch
7. Curry leaves - 5
8. Mustard - 1/2 tsp
9. Cumin - 1/2 tsp
10. Oil - 2 tsp
11. Salt as per taste
12. Coriander

1. Cut the beans .
2. Boil the beans with water until tender or microwave for 6 mins.
3. After the beans are tender drain the water and keep the beans aside.
4. In a container heat the oil, Add mustard and cumin.
5. After mustard start spluttering add curry leaves,chana dal and fry.
6. Add cut green chilly and fry.
7. Add Asafoetida,turmeric and mix.
8. Add lemon juice and the boiled beans. Add Salt and mix well.
9. Cook for 5 mins. Keep the container covered.Stir occasionally.
10. Add Coriander and/or fresh grated coconut for garnishing.

This dish tastes yummy with rice or chapati. It can also be had JLT.

Friday, August 14, 2009

Karara Palak Chaat

Karara Palak Chaat

I hadn't heard of Palak chaat until I first had it at Bombay Post on airport road at Bangalore.
Bombay Post serves excellent Palak Chaat.
The Palak chaat is normally not available in most of the chaat houses/eat-outs.
Its very simple to prepare and an awesome snack for an evening party.

How to prepare Palak Chaat? Ingredients:
1. Spinach leaves -15
2. Gram flour - 1/2 cup
3. Red - chilly powder - 1 tsp
4. Chaat masala - 1 tsp
5. Black Salt - 1 tsp
6. Curd - 1 tbsp
7. Coriander powder - 1/2 tsp
8. Baking soda- a pinch
9. Boiled potato - 1
10. Green chutney
11. Sweet Chutney
12. Oil for frying
13. Coriander
14. Sev

1. Wash the spinach leaves.
2. Prepare batter- gram flour,1/2 tsp salt, 1/2 tsp Coriander powder,1/2 tsp chilly powder, baking soda and 1/2 cup water. mix well.
3. Deep the Palak leaves in the batter and then deep fry the leaves.After frying, the leaves along with batter will become crisp.
4. Place the fried spinach on a plate.
5. Grate the boiled potato on the fried leaves.
6. Sprinkle the remaining salt,red chilly powder on the leaves.
7. Pour the curd, sweet chuntey and green chutney over the leaves(1/2 tsp each on each of the leaves).
8. Garnish with coriander and sev.

Mouth-watering Karara Palak chaat is ready.

Onion Sambar/Irulli Sambar

Irulli Sambar
What comes to my mind when I think of sambar irulli? Mini Idli. One mini idli into my mouth and then one mini onion from the sambar...My mouth is watering now.
But don't have the idlis cooked today :(
The irulli sambar gives a special taste to the idlis.
The tiny onions are also called as Pearl onions. These are very common in salads
Pearl Onions are very healthy and a perfect addition to any meal.
Peeling the pearl onions is generally cumbersome, but there are interesting ways to peel,boil the onions for 1 min and then peel.

How to prepare Irulli sambar(onion sambar)?

1. Toor dal - 1 cup
2. Pearl Onion - 20
3. Tomato - 2
4. Curry leaves -8
5. Red chilly Powder - 1/2 tsp
6. Sambar masala - 1 tsp
7. Mustard - 1/2 tsp
8. Oil - 2 tsp
9. Turmeric - 1/4 tsp
10. Jaggery - 1/2 tsp
11. Garlic cloves - 2
13. Salt as per taste
14. Coriander for garnishing(optional)

1. Cut the tomatoes and peel the outer skin of pearl onions.
2. Cook the dal, tomato and onion.
3. In a container , heat oil add mustard, garlic,curry leaves and turmeric.
4. When mustard start spluttering, add the cooked dal,onion and tomato.
5.Add Sambar powder,chilly powder and jaggery.Ad salt as per taste. Allow to boil.
6. Garnish with Coriander(optional).
This irulli sambar taste yummy with idli or rice.