KERALA SAMBAR. ( A lentil based vegetable stew)

-
KERALA SAMBAR
A spicy southern indian dish consisting of lentils and vegetables. It is a lentil based vegetable stew or chowder cooked with a tamarind broth.


Ingredients
1. Mixed vegetables cut into medium sized pieces 3 cups.
2. Toor dhal 1 cup
3. Sliced onion 1/2 cup
4. Green chilies 2 slit
5. Garlic 4 cloves
6. Turmeric powder 1/2 tsp
7. Tamarind soaked in hot water. 1/2 cup
8. Red chilly powder 1 tsp
9. Coriander powder 2 tsp
10. Mustard seeds 1/2 tsp
11. Curry leaves 1 sprig
12. Shallots 1/4 cup
13. Asafoetida a pinch
14. Water 
15. Salt to taste.

Preparations
1. Heat oil in a pot. Add onion , garlic and green chillies and saute for 2 minutes.
2. Next add the diced vegetable and Toor dhal with salt and 1/2 tsp turmeric powder, water as needed and cover the pot. Let it cook for 15 minutes in medium flame.
3. Soak tamarind in 1/2 cup of hot water for 1 minute. Squeeze and take the extract from it and keep it aside.
4.  When the vegetable are cooked, remove the lid and add in tamarind juice. Stir and let it simmer on low heat for some time and add more salt if needed.
5. Sprinkle asafoetida powder and let it simmer again for 2 more minutes.
6. Meanwhile, on the other pan heat oil and add mustard seed and allow it to splutter. Add shallots, curry leaves and saute for a minute. Add coriander powder and chilly powder and saute for 2 minutes on a low heat. Pour this ingredients into the cooked vegetable and mix well. Let it simmer for 10 minutes and turn off the stove.
7. Serve with hot rice or chappati.

Note.
1. Asafoetida powder also know as Hing. This spice is used as a digestive aid, in food as a condiment and in pickling. It typically works as a flavor enhancer and used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries.

2. Toor dhal is a split pigeon, used in making lentil soup in india.

Comments

Post a Comment

Popular posts from this blog

SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

-
Image
SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid. Onc
Read more

CHICKEN PERATAL (dry chicken curry)

-
Image
CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well. Cl
Read more

PAYATHAM PARUPPU URUNDAI whole green gram cooked with cardamom, non-centrifugal cand sugar, coconut and mung bean

-
Image
PAYATHAM PARUPPU URUNDAI/ SUZHIYAN  Whole green gram cooked and ground together with cardamom, jaggery (non-centrifugal cane sugar), coconut and mung bean to form a sweet balls. This recipe is also know as Payaru Urundai/ Suzhiyan / Suzhiyam/ Sukhiyan /Sugiyan. I learn this recipe from my mom Sarojini. Mung bean is very healthy and nutritional. It is a perfect and healthy snack for both kids and adults. Mung beans are commonly used in various cuisines across Asia. Ingredients Batter 1. Wheat flour 100 grams 2. Turmeric powder (optional) 3. Salt to taste 4. Water Fillings 1. Mung bean 125 grams 2. Green gram 125 grams 3.  Jaggery 125 grams 4. Coconut 100 grams 5. 1tsp cardamom powder Preparations 1. Boil moong dhal, green gram separately with water until cooked and set aside.  2. In a separate pot bring 1 cup of water to boil and add jaggery. Let it dissolve completely. 3. Add cooked moong dhal, green gram, coconut, cardamom powder and
Read more