Category Archives: Stews|Broth|Curries|Kormas|Sabzis

ūüĆ≥ BROCCOLI PARUPPU USILI | VAZHAIPOO PARUPPU USILI | BEANS PARUPPU USILI | KOTHAVARANGAI PARUPPU USILI |VEGETABLE LENTIL CURRY ūüĆ≥

Paruppu Usili

“Really!”

Home folks willing support, in sucession

Weekday or weekend, is the discussion

Paruppu usili‘, veggie rich string of superlatives

A Sunday special, one off, childhood prerogatives

Vaizhapoo paruppu usili‘, though arduous ‘n’ labourious

Totally worth it, oh! so glorious ‘n’¬†scrumptious

Broccoli paruppu usili, a twist to the traditional tale

The gamut now notched up, the wellness scale

 

BP1
Broccoli Paruppu Usili

 

Prep time : 1 hr; Cooking time 30 mins; Serves : 4 Р6
 Ingredients :

  • 350 gms Broccoli¬†
  • 1/2 cup Thuvaram paruppu / Red gram lentil
  • 1/2 cup Kadalai paruppu¬†/ Bengal gram lentil
  • 3 – 6 Red chilies
  • 1/2 tsp Milagu / Black peppercorns (optional)
  • 1/2 tsp Jeeragam / Cumin seeds (optional)
  • 1/2 tsp Manjal / Turmeric powder
  • 1 tsp Kadugu / Mustard seeds
  • 1/2 tsp Asafoetida / Perungayam powder
  • 1 sprig Curry leaves (optional)
  • Salt to taste
  • 3 – 6 tbsp Sesame Oil / Coconut oil / cooking oil of choice

Method :

1. Chop the broccoli into small florets. Steam cook them in a vessel with turmeric and a pinch of salt. Set aside.
2. Wash and soak Thuvaram paruppu and kadalai paruppu together for about an hour. Drain out completely.
3. Grind red chilies, peppercorns, cumin seeds and asafoetida in mixer jar, then add the drained out lentils. Coarsely grind them all.
4. Steam cook in a pressure cooker or steamer, the coarsely ground  lentil mixture on an oiled idli plate or vessel, for about 15 minutes.
5. Once cooked, roughly crumble the lentil mixture into small pieces, with a fork or spoon.
6. Heat oil in a wok or a wide base pan, add mustard seeds, once they splutter, add the curry leaves, the crumbled lentil mixture and roast well for about 10 mins. Then mix in the cooked broccoli florets and salt. Roast the curry for about 15 Р20 mins, till the lentils are golden brown and crispy. Serve hot with steamed rice and Goddu Rasam and/or  Moar kuzhambhu and/or Menthi khuzhambu.
Variations :
1. Vegetables like French beans, Broad beans, Cluster beans (Kothavarangai), Carrots, Cabbage and Plantain flower (Vaizhapoo) are used to make this preparation.
2. Green chilies can be used instead of red chilies.
3. Red chilly powder, pepper powder and cumin powder can be added instead of grinding the whole spices with the lentils.
4. Paruppu usili can also be prepared using only red gram lentil.
Plantain flower curry or Vaizhapoo Paruppu usili 
A classic heritage dish, where we need some additional steps to prepare the florets.
 Directions to prepare the Plantain flower ( also refer pic below ) :
  1. Oil the cutting board, knife and your hands, to avoid staining.
  2. Peel open the outer petal, to discover a bunch of florets inside.
  3. Remove the stamen out of each floret.
  4. Chop all the florets after removing the stamen.
  5. As you keep peeling off and discarding the petals, at one stage, the florets will be so small that you do not have to remove the stamen as they will be very tender, then chop it, as such.
  6. Soak the chopped florets, in bowl of water, to which a spoon of buttermilk is added to avoid discolouration, until you steam cook them in a pressure cooker or a pan.
VP2
Vazhaipoo Paruppu Usili

 

 

 

 

 

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‚ôß SHREENIDHI SABZI | BOTTLE GOURD CURRY | DHOODHI KI SABZI ‚ôß

“Maa,  Shreenidhi got her classic sabzi again today for lunch and guess what?!” hollers my older one.

“WHAT?!” apprehensive me, hollering a notch above her, gearing up to dodge a googly that might come next.

“It is Sorrakkai (tamil word for Bottle gourd) curry!” she exclaims.

“DON’T TELL ME!” A relieved me also exclaiming with disbelief, albeit on a note higher but clearly, she had me all ears.

The credits for this Bengali cuisine style recipe go to Shreenidhi’s mother, who not only shared her recipe but also a sample of Nigella seeds, as we do not use these commonly in our day to day cooking – a sweet and thoughtful gesture on her part.

Our way of saying a ‘Big Thank You’ in appreciation of both Shreenidhi and her mother was naming this lip smacking dish ‘Shreenidhi Sabzi’ in our home. Forever!

A great way to introduce any vegetable!SS2Prep time : 15 mins; Cooking time : 25 mins; Serves : 4

Ingredients :

  • 1 large Bottlegourd/Dhoodhi/Sorrakkai
  • 2 -3 onions (optional)
  • 1 -2 tomatoes
  • 1 – 2 green chilies
  • 1/2 inch ginger
  • 1 tsp Panch phoran made of the following 5 ingredients ( 1/4 tsp mustard seeds + 1/4 tsp cumin seeds+1/4 tsp fennel seeds+1/4 nigella seeds + 1/4 tsp fenugreek seeds /methi seeds)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 tsp corn flour (optional)
  • 1 – 1 1/2 tsp Kitchen king masala or garam masala
  •  salt to taste
  • 1 – 1 1/2 tb.sp Mustard oil | any cooking oil of choice
  • 3 sprigs of coriander leaves

Method :

  1. Peel and chop the bottle gourd in 1 inch square pieces and finely chop onions, tomatoes, green chilies. Grate the ginger. Keep them ready.
  2. Heat oil in the frying pan. Temper with ‘Panch phoran’ till the mustard seeds splutter and rest of the seeds are aromatic and well roasted. Now add the grated ginger, finely chopped green chilies and onions. Saute till cooked. Now add the tomatoes. Scald some more and then add the chopped bottle gourd.
  3. Throw in the seasoning powders – turmeric powder, red chilly powder, kitchen king masala or garam masala and salt. Mix  the corn flour well, in 1/4 glass of water and add it if required, to thicken the gravy. Close with a lid for 5 – 10 mins. Cook till vegetables are well done and check the seasoning. Switch off heat. Garnish with coriander leaves.
  4. Serve hot with Rotis, Parathas or steamed rice.

Variations :

  1. This gravy can be made with a medley of vegetables like potatoes, carrots, peas – to name a few.
  2. Instead of corn flour, 1 boiled and mashed potato can be added to thicken the gravy.
  3. A paste of ginger, garlic and green chilies can be added instead of finely chopping them.
  4. Juice of half a lemon can be added at the very end, if a tangy version of the gravy is desired.

Note :

Larger quantities of ‘Panch phoran’ can be prepared by taking equal propotions of the 5 ingredients i.e equal quantities of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and fennel seeds.

SS1

‚ėÜ MOAR KUZHAMBHU | BUTTERMILK STEW ‚ėÜ

A year back, the main intent of starting this blog, was to note down recipes for my girls. Along the way, am happy to find it being appreciated by many!

“Maa, you’ve surpassed yourself!” exclaimed, my older one after having ‘Moar kuzhambu’. Woah! Mammoth compliment, elevating me right up to cloud nine.

‘Moar kuzhambu alias Butter Milk Stew’¬†is a mildy spiced stew. Loved by all in the¬†family, this blog would be incomplete without it. Landed and firmly grounded back to earth, I’m now busy jotting down the recipe. Voila!

mk1
Moar Khuzhambu

Prep time : 5 – 10 mins; Cooking time : 30 mins; Serves : 4

Ingredients :

  • 3 1/2 cups ¬†buttermilk (thick and slightly sour would be preferable)
  • 1/2 cup cut vegetables like ¬†Lady’s finger (okra), Brinjal ( egg plant) or Capsicum (bell peppers)
  • 1 tsp turmeric powder
  • salt as per taste

For grinding into a paste:

  • 1 1/2 tsp bengal gram dal / channa dal
  • 1/2 tsp raw rice
  • 3 – 5 green chilies
  • 1/4 tsp cummin seeds
  • 1/2 tsp red gram lentil / thuvar dal (optional)
  • a handful of coconut scrapings

For seasoning :

  • 1 tsp mustard seeds
  • 2 – 3 broken red chilies
  • a few curry leaves
  • 2 – 3¬†tsp Sesame seed oil

For garnishing (optional) :

  • a few fresh coriander leaves

Method :

  1. Soak the dals and rice for a few minutes. Grind all the ingredients given under the list for grinding, into a smooth paste. Keep it ready.
  2. Chop Lady’s finger, Brinjal or Capsicum into 1 inch large pieces and scald well in a tsp of oil. Set aside.
  3. If you are using curd then churn it into smooth buttermilk and also make sure it is at room temperature. Add the ground paste, turmeric powder, salt and mix well. Boil it on slow fire in a large wok,stirring continuously to avoid curdling.
  4. Once it starts boiling. Add the scalded vegetables and let it boil for a few more minutes, then switch off the flame.
  5. Heat sesame oil for seasoning, throw in the mustard seed. Once they splutter, add the red chilies and curry leaves. Scald and pour the seasoning over the buttermilk stew.
  6. Garnish with finely chopped coriander leaves. Enjoy along with hot steamed rice and dry vegetable curries.

Variations :

  1. Vegetables like Ash gourd, Chayote squash (Chow Chow), Cucumbers, Potatoes and Colocasia  can be peeled, cut into large bits, boiled and added to the stew. Inch long chopped bits of Drumstick too, can be added.
  2. Dried and salted Manaithakkali, Chundaikai can be fried and added to the stew.
  3. Fried small round balls made with [(equal measures of soaked bengal gram dal+red gram dal+black gram dal) + salt+ red chilies] can also be added to the stew.
  4. 1/4 tsp of coriander seeds can be included in the ingredients for grinding into a paste.
  5. 1/4 tsp of Thymol or carom seeds / Ajwain may be added while seasoning, if one likes the taste.
mk2
Lady’s finger Buttermilk Stew

 

 

‚ôß MENTHI KUZHAMBU | VENDAYA KUZHAMBU| VATRAL KUZHAMBU | VEGETABLES IN TAMARIND STEW ‚ôß

Hello from the other side!!! ūü龬†Hello from the outside!!!ūüéĶūüé∂

Can’t greet any other way, thanks to my girls! For this is all I have being hearing,¬†played on the loop, ever since the album released! Oh yeah, Adele has slayed it!

It is Fall season. Halloween and Thanksgiving are round the corner. Social media and the seasonal vegetable pumpkin posts, rampant on the net, make sure I stay well informed! Keeping up with the spirits, I toooooh, am sharing a Pumpkin recipe, the way we love our pumpkin the most!

Menthi Kuzhambu is a traditional tamarind based stew cooked with fenugreek seeds. Fresh vegetables are cooked in tamarind juice or to the cooked and reduced tamarind juice, vatral | dry, salted vegetables like Manaithakkali , Sundaikkai are added in the end. This pumpkin endeavour has an indelible taste Рpiquant, tangy, tarty, spicy and gets better with age, like fine wine. Menthi khuzhambu Рmention of this food muse, is enough to make us drool but for some it may be an acquired taste. It is served hot with steamed rice, paruppu | pressure cooked red gram lentils and dry vegetable curry. Happy eating!

mk
DROOOOOOOOOOOOOL! Pumpkin Menthi kuzhambu

Prep time : 15 mins; Cooking time : 30 mins; Serves : 4 – 6

Ingredients :

  • A big lime size lump of Tamarind (preferably old – older the tartier stew)
  • 250 gms yellow pumpkin
  • 1 tsp mustard seeds
  • 1 tsp bengal gram lentils | channa dal
  • 1/2 tsp fenugreek seeds | methi seeds
  • ¬†2 – 3 whole red chilies
  • 1 – ¬†1 1/2 tsp Sambar powder
  • 1/ 2 tsp jaggery
  • 1 tsp rice flour
  • a stem of curry leaves
  • 2 – 3 tbsps of sesame oil
  • powdered rock salt to taste

My Modus Operandi :

  1. Soak the tamarind in a cup of warm water for 15 mins. Squeeze out all the juice and strain out the pulp with a strainer. Set aside the clear tamarind juice, so obtained.
  2. Peel and chop the pumpkins into 1 inch rectangular or square pieces.
  3. Heat oil in a wok | bandli. Season with mustard seeds, fenugreek seeds, bengal gram lentils, whole red chilies broken into halves and curry leaves. Add the pumpkins, sambar powder and scald till reddish brown about 1 Р2 mins. Now add the extracted tamarind juice and 5 cups of water. Boil on slow flame, till it reduces to about   4 Р41/2 cups of tamarind juice. Mix rice flour with about a tbsp of water till no lumps are formed and add it to the kuzhambu | broth for thickening. Add jaggery and salt. Check seasoning and the pumpkins, which need to be soft and cooked. Let it come to a boil and then switch of the heat.
  4. Serve hot with steamed rice, paruppu | pressure cooked red gram lentils and curry.

Variations :

  1. Vegetables like ladies finger, brinjal, capsicum, onions and shallots work wonderfully in this kuzhambu. Onions must be peeled and the vegetables chopped length wise. They must be scalded well, till lightly brown and then the sambar podi followed by the tamarind juice must be added.
  2. Sweet potatoes, drumstick, yam,carrot and potatoes also taste excellent in Menthi kuzhambu | tamarind stew.
  3. Instead of fresh vegetables, salted and dried Vatrals like Manaithakkali, Sundakkai, Kuzhambu Curryvadams (crispies) are also added to this kuzhambu but at the end, to maintain their crispiness, after the tamarind juice is cooked and reduced. Since the Vatrals are already salted, the Menthi kuzhambu | tamarind stew will need less salt.

‚ôß SAMBAR | ARACHIVITTA SAMBAR | HOTEL SAMBAR | TIFFIN SAMBAR ‚ôß

Sambar, the grand dish of South Indian cusine is a brimful of spicy goodness. Prepared with red gram lentils and assorted vegetables, it tastefully reflects, the broad and ancient tradition of lentil based vegetable stews of Southern India. It is a versatile, nutritious, everyday fare. Sambar is had along with steamed rice as a main course, for lunch or dinner.

Hotel Sambar | Tiffin Sambar, a fine¬†variation, goes well as a side dish with¬†idli, dosa, vada, upma, pongal….the list is endless! To put it simply, say just¬†about any south indian snack | tiffin item.

Here I share with thee, 3 recipes for Sambar

  1. Hotel Sambar | Tiffin Sambar¬†made with a lot of spices. Fabulous tasting and¬†popularly served in restaurants. The inevitable use of good quality and fresh spices at home, will make this sambar, a lot more flavourful than in restaurants. ‘Hotel Sambar at a Hotel’ is overrated! recreation of this spicy sambar recipe, by a jubliant you will lead to the dawn of this realisation!
  2. Arachivitta Sambar meaning Sambar with ground paste of coconut and spices, generally made for special occassions, functions or festival days and 
  3. Sambar  homestyle, a near daily fare in most South Indian homes.

“Aaha! Inda kaikhuzlku thanga valayal senji podulam”¬†(voice it like Tamil cinema’s, king of melodrama – Nadikiyar Thilakam Shivaji Ganeshan! ‘Orai the feels, eh?!’ No offence to his fans and pardon¬†‘the local Tanglish baashai’, the situation calls for¬†it!) – a filmy tamil compliment which is received when a lip-smacking dish is prepared and served well. Literally meaning¬†“Hands that made this dish deserve gold bangles!”.

Must try recipes! Go on work your Midas touch!¬†Hail the yellow metal! Aim¬†for the ‘Naghazha Kadai Thanga Maligai’ a.k.a ‘The whole jewellery showroom’!

HOTEL SAMBAR | TIFFIN SAMBAR

Prep time : 15 mins; Cooking time : 35 mins; Serves : 4 – 6

S2
Yummy delicious ‘ The Hotel Sambar | Tiffin Sambar’
Ingredients for the Hotel Sambar :
  • 3/4¬†cup Thuvaram paruppu | Toovar dal | Red gram lentil
  • 3 cups ¬†of water for pressure cooking the dal
  • 6 cups ¬†of water to be added later
  • 3 small onions or 15 – 20 shallots
  • 2 tomatoes
  • 250 gms of assorted¬†vegetables (depending on their availability or the desire to experiment)¬†like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, small round brinjals, squash, zucchini, chayote, bottle gourd.
  • Gooseberry sized,seedless tamarind
  • 1 ¬†tsp of sambar powder
  • 1 1/2 tsp of powdered jaggery
  • powdered rock salt as per taste

for tempering :

  • 1 tsp mustard seeds
  • 1 tbsp oil
  • 3 stems of¬†curry leaves

 for grinding into a paste :

  • 1 tsp bengal gram dal | channa dal
  • 1 tsp coriander seeds | dhania
  • 1 tsp raw rice
  • 2 – 3 whole red chilies
  • 1 green chilli
  • 1 inch ginger piece
  • 3 cloves of garlic
  • 1 small onion or 3 – 6 shallots
  • 2 tomatoes
  • 1/4 of a fresh coconut

for garnish :

  • 3 sprigs of coriander leaves

Method :

  1. Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside
  2. Wash and rinse the lentils in water well. Boil the lentils in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The lentils should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.
  3. Finely chop all the vegetables to be added to the Sambar.  Finely chop the coriander leaves. Grate the coconut. Set aside.
  4. Next prepare the vegetable ingredients under ‘grinding into a paste’. ¬†Peel and roughly chop the onion, ginger and garlic. Then roughly chop the tomatoes and green chilly too.
  5. Heat up¬†1 tsp of¬†oil in a skillet. Fry the ingredients for ‘grinding into a paste’ as per the listed order, till there is no raw smell of the vegetables and they are soft and done. Blend well into a fine paste in a blender or grinder.
  6. Heat oil in large vessel. Add mustard seeds and after they splutter, add the onions, curry leaves. Saute well, till the onions are translucent. Now add the finely chopped vegetables, tamarind water, sambar powder and about 3 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.
  7. Finally add the pressure cooked lentils, ground paste and remaining 3 cups of water to the stew, salt and jaggery. Cook till it thickens. Check the seasoning, balance the flavours by adjusting salt,  jaggery and sambar powder if required. Let it boil well. Once it is frothy and the fantastic aroma engulfs the whole neighbourhood, be sure it is done. Serve hot.

Dunk any south Indian snack item in the Tiffin Sambar and gorge on this delicious spicy goodness!

S3
‘Mini idlis float’ – Mini idlis dunked in ‘Hotel Sambar’
  ARACHIVITTA  SAMBAR
Prep time : 15 mins; Cooking time : 35 mins; Serves : 4 – 6
S6
Arachivitta Sambar made with radish and ground coconut paste is called ‘Rooba kuzhambu’ at our home as the Radish roundels in the sambar, resemble olden days rupee coins. S loves this dish and more so because she is fascinated by the aptness, of this interesting name!
Ingredients for the Arachivitta Sambar :
  • 1 cup Thuvaram paruppu | Toovar dal | Red gram lentil
  • 3 cups ¬†of water for pressure cooking the dal
  • 3 cups ¬†of water to be added later
  • 250 gms of any one vegetable or assorted¬†vegetables (depending on their availability or the desire to experiment)¬†like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, small round brinjals, squash, zucchini, chayote, bottle gourd, kohlrabi ¬†or even green leafy vegetables.
  • Lemon ball size,seedless tamarind,
  • 1 1/2 tsp of sambar powder
  • 1 tsp jaggery (optional)
  • powdered rock salt as per taste

for tempering :

  • 1 tsp mustard seeds
  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves
  • 1 tbsp oil
  • 3 stems of¬†curry leaves

 for grinding into a paste :

  • 1 tsp bengal gram dal | channa dal
  • 1 tsp coriander seeds | dhania
  • 1 tsp raw rice
  • 2 – 3 whole red chilies
  • 1/4 of a fresh coconut

Method :

  1. Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside
  2. Wash and rinse the dal in water well. Boil dal in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The dal should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.
  3. Chop any one vegetable or combination of assorted vegetables into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.
  4. Grate the coconut. Set aside.
  5. Heat up¬†1 tsp of¬†oil in a skillet. Fry the ingredients for ‘grinding into a paste’ in the listed order, till lightly brown and fragrant. Blend well into a fine paste in a blender or grinder.
  6. Heat oil in large vessel. Add mustard seeds and after they splutter, add the broken red chilies, channa dal and curry leaves. Saute till light brown. Now add the chopped vegetables, tamarind water, sambar powder and about 2 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.
  7. Finally add the pressure cooked dal and remaining 1 cup of water to the stew, salt and jaggery. Cook till it thickens. Check the seasoning. Boil well till frothy. Switch of heat.

Note :

If onions | shallots | madras onions are used for the Sambar, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent and followed by other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

SAMBAR 

Prep time : 15 mins; Cooking time : 35 mins; Serves : 4 – 6

S5
Homestyle daily fare Sambar made with greens and tomatoes.
Ingredients for the Sambar :
  • 1cup Thuvaram paruppu | Toovar dal | Red gram lentil
  • 3 cups ¬†of water for pressure cooking the dal
  • 3 cups ¬†of water to be added later
  • 250 gms of any one vegetable or assorted¬†vegetables (depending on their availability¬†or the desire to experiment) like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, small round brinjals, squash, zucchini, chayote, bottle gourd, kohlrabi or even green leafy vegetables
  • Lemon ball size,seedless tamarind,
  • 1 1/2 tsp sambar powder
  • 1 1/2 tsp rice flour
  • powdered rock salt as per taste

for tempering :

  • 1 tsp mustard seeds
  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves
  • 1 tbsp oil
  • 3 stems of¬†curry leaves

Method :

  1. Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside
  2. Wash and rinse the lentils in water well. Boil lentils in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The dal should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.
  3. Chop any one vegetable or combination of assorted vegetables into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.
  4. Grate the coconut. Set aside.
  5. Heat up 1 tsp of oil in a skillet. Fry the ingredients for grinding into a paste in the given order, till lightly brown and fragrant. Blend well into a fine paste in a blender or grinder.
  6. Heat oil in large vessel. Add mustard seeds and after they splutter, add the broken red chilies, channa dal and curry leaves. Saute till light brown. Now add the chopped vegetables, tamarind water, sambar powder and about 2 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.
  7.  Mix the rice flour well, with about 1/4 cup of water, making sure there are no lumps. Add it to the broth and cook for another 5 Р10 mins.
  8. Finally add the pressure cooked lentils, remaining 1 cup of water and salt. Cook till the stew thickens. Check the seasoning. Boil well till frothy. Switch of heat.

Note :

If onions | shallots | madras onions are used for the Sambar, then after adding the tempering ingredients to the oil, add the onions and saute them well till translucent followed by other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

S1
‘Rooba Khuzhambu’ Radish sambar with steamed rice. Check out these edible gold coins!

Another way to remember these recipes would be to keep the Hotel Sambar as the base recipe and make the following changes to make Arachivitta Sambar and Plain Sambar.

Arachivitta Sambar

Follow the Hotel Sambar recipe with the respective changes :
1.  Changes in the Ingredients for Arachivitta Sambar from the Hotel Sambar list :
  • 1 cup Thuvar Dal | Red gram lentil
  • 250 gms of any one vegetable or combination of assorted vegetables
  • 1 1/2 tsp Sambar powder

2. Add the following ingredients for Arachivitta Sambar to the Hotel Sambar list of ingredients for tempering :

  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves

3. Skip the following ingredients for Arachivitta Sambar from the Hotel Sambar list of ingredients for grinding into a paste :

  • 1 green chilli
  • 1 inch ginger piece
  • 3 cloves of garlic
  • 1 small onion or 3 – 6 shallots
  • 2 small tomatoes

4. Skip the garnish.

5. In Step 3 of the Method for Hotel Sambar, any one vegetable or combination of assorted vegetables are to be chopped into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.

6. If using onions | shallots | madras onions, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent and then add then follow with other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

PLAIN SAMBAR 

Follow the Hotel Sambar recipe with the respective changes :

1.  Changes in the Ingredients for Plain Sambar from the Hotel Sambar list :

  • 1 cup Thuvar Dal | Red gram lentil
  • 250 gms of any one vegetable or combination of assorted vegetables
  • 1 1/2 tsp Sambar powder
  • 11/2 tsp Rice flour

2. Add the following ingredients for Plain Sambar to the Hotel Sambar list of ingredients for tempering :

  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves

3. Skip the ingredients for grinding into a paste and garnish of Hotel Sambar for Plain Sambar.

4.  Mix the rice flour well, with about 1/4 cup of water, making sure there are no lumps. Add it to the broth and cook for another 5 Р10 mins at the end of Step 6 of the above Method for Hotel Sambar.

5. If using onions | shallots | madras onions, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent followed by other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

 NF

‚ôß CAULIFLOWER CURRY ‚ôß

Roasted curry of Cauliflower paired with potatoes, is an all time favourite in the family. Cauliflower is low in fat and carbohydrates but high in dietary fiber. It has high nutritional density and is beneficial for health. Cauliflower can be made in various interesting styles and this delicious roasted dry curry recipe is a winner!

cc2

Prep time : 15 mins; Cooking time : 25 mins; Serves : 4

Ingredients :

  • 1 large cauliflower
  • 2 – 3 small potatoes
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp Sambar powder
  • powdered rock salt to taste
  • 1 – 1 1/2 tb.sp Mustard oil | Sesame oil | any cooking oil of choice
  • 3 sprigs of coriander leaves

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Directions :

1. Fill a large pot with water and bring it to a boil. Add 1/2 tsp turmeric powder and 1/2 tsp salt to it. In the meantime, remove and discard the outer leaves and thick stalks, leaving only the florets. Dice the cauliflowers florets into small pieces and drop it in the large pot of hot water and let it soak for 10 mins. This step helps to clean the cauliflower thoroughly.

2. Finely chop the coriander leaves and dice the potatoes into small rectangular pieces. Set aside.

3. Heat oil in a broad base skillet (non stick skillet is preferable, stainless steel or iron skillet will require additional 2 Р3 tbsps of oil, to get the curry golden brown to the same extent). Add mustard seeds and cumin seeds. Let them splutter and turn slightly brown then toss in the diced potatoes, salt, 1/2 tsp turmeric powder. Mix well and cook covered for about 5 Р10 minutes. Once half cooked, toss in the partially blanched and cleaned cauliflower florets and cook with a lid  on a low flame, till the vegetables are fully cooked. Keep stirring every 2 Р3 mins to avoid sticking to the bottom and getting burnt. Then remove the lid, add Sambar powder and cook the vegetables till the raw smell of Sambar powder goes and they are golden brown, well roasted.

4. Garnish with coriander leaves.

Variation :

  1. Brocolli may be used to substitute Cauliflower in the above recipe.
  2. Including a Capsicum or Green Bell pepper chopped into 1/4 inch square pieces, also makes this dish very tasty.

Serve this delicious dry curry, South Indian way with hot steamed rice and Lemon rasam | Tamarind rasam or the North Indian way with breads like Rotis, Parathas and Puris.

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‚ôß DONDAKAYA CURRY | KOVAKKA CURRY | TINDORA CURRY | IVY GOURD CURRY ‚ôß

Ivy gourd maybe considered an exotic vegetable, in some parts of the globe but since it grows well in tropical climates, it is easily available in India, post rains and also identified by varied names here РTindora in Hindi, Tondli in Marathi, Kovakka in Tamil, Dondakaya in Telugu, to name a few!

Ivy gourd is a valuable source of nutrients and minerals. A fabulous mix of fibre, beta carotene and a vast array of B vitamins.

Kids will love it. It is in season now. It is a tasty, quick and easy preparation. I have all the right reasons, to go ahead and make it!

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Dhondakaya curry

Prep time : 10 mins; Cooking time : 20 mins; Serves : 4

Ingredients :

  • 500 gms Kovakkai | Dondakai | Tindora | Ivy gourd
  • 1/2 tsp Turmeric powder
  • 1 tsp¬†Chilli powder
  • Powdered rock salt to taste
  • 1 tsp Mustard seeds
  • 1/2 tsp Kadalai paruppu | Channa Dal | Bengal gram lentil
  • 1/2 tsp Ulatham paruppu | Udad Dal | Black gram lentil
  • 1 – 1 1/2 tb. sp Coconut oil | Sesame oil | Cooking oil of choice
  • 1/4 th of a ¬†fresh coconut
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Tindora cut into roundels

Method :

1. Wash the Dondakya | Ivy gourd well with water. Chop off and discard the ends, then cut them into small discs or roundels. Grate the coconut and set aside.

2. Heat oil in the skillet. Add mustard seeds once it splutters, add bengal gram dal and black gram dal. Once they are lightly brown, add the kovakkai | Ivy gourd, salt and turmeric powder.Cover and cook for about 10 Р15 minutes on a low flame. Check every 2 Р3 mins and give it a stir to prevent it from getting burnt. Once they are soft and some of them are roasted brown in colour, they are done. Now add chilli powder, mix well and roast them for another 3 Р5 mins.

3. Garnish with grated coconut.

Variations :

1.  Kovakka can also be chopped lengthwise into thin long pieces in the above recipe.

2. 1 tsp of Flax seed Molagai podi can be added, as an extra seasoning at the end and mixed well.

Note :

Do not sprinkle or add water, if required add a tsp of oil around the skillet. Let the Ivy gourd cook in its own juices (retaining it’s natural flavour) and oil, to get well roasted roundels.

Serve with hot steamed rice, Lemon rasam or Tamarind rasam and sambar. Enjoy!

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Kovakka curry with Rasam rice

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