4 Types of South Indian Sambhar


There is no home in South India ,without sambhar for breakfast with iddli,dosai,vada

and rice too.Some sambhar is made with a mixture of vegetables.Some occasional

sambhar are made with the traditional 7-9 vegetables.Some are made with only sambhar

onions(small red onions),or any single vegetables like only drumstick,only ladies finger

,and even greens,capsicum,and you  go on  with your choice of vegetable.So here i’m

going to give you 4 recipes for quick and different  types of sambhar.

The first one doesn’t require any sambhar podi,simple and very tasty.I’m giving the

recipe for sambhar with tuvar dal.Those who love other lentils could use instead of tuvar

dal.Normally split green gram,tuvar dal,masoor dal is used .I love to use tuvar or green

gram for sambhar.

1.Tuvar dal sambhar without sambhar podi.

Ingredients

10-15 small onions

any vegetable you like (drumstick/ladies finger/or a handful of greens)

2-3 green chillies

2 tomatoes chopped

4-5 garlic cloves

few curry leaves

1/2 tsp.mustard seeds

1 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

1 tsp.turmeric powder

1 tsp.chilli powder

1.5 tsp coriander powder

1/2 tsp.pepper powder

1/2 tsp.cummin seed powder

1 cup tuvar dal

2-3 tblsp.ghee/oil

lime sized tamarind soaked in water

salt to taste

a small piece of jaggery

METHOD

First cook the dal with a tsp of ghee ,mash it well and set aside .

Heat ghee ,and first add curry leaves,asafoetida,mustard,dry chillies ,fenugreek and

saute for a minute.Next add the onions,garlic,green chillies turmerric and salt,the

vegetable,and tomatoes.Saute for 5 minutes.Next add the chilli powder,coriander

powder,pepper powder,cummin seed powder and cook for another two minutes.

Add half cup of water,cover and cook till vegetables are fully cooked.Next add the

tamarind water,and cook for a further 5 minutes.Add the mashed dal to the mixture.

Pour water for the required amount(some like it thick,some like it thin).of sambhar.

Add jaggery.Bring to a boil,and garnish with coriander leaves.Remove from fire.

(Do not allow to boil for a log time after you add the dal.One boil is best.)

2. Capsicum Quick Sambhar.(One Pot Sambhar)

Ingredients( same as no 1.)

Method:

This has to be done in a pressure cooker.Capsicum tastes excellent in these type of quick

sambhar.Here the dal is not pre-cooked.

Soak dal for minimum 10 minutes.Heat the oil in the pressure cooker,and add the

ingredients in the same order as the above one.After adding the tomatoes and the

capsicum,add the soaked and washed dal,and saute for 5 minutes.Next add 2 cups of

water.Close the lid and cook for 3 -4 whistles.Allow the steam to release on its own.Open

the lid mash the dal,(don’t mind even if the vegetables get slightly mashed .It will surely

add to  the taste.Garnish with coriander leaves.

3.SAMBHAR WITH SAMBHAR PODI

First i will get into the sambhar podi 

Ingredients

7-10 dry red chillies

1 tblsp  whole coriander

1/2 tsp.fengreek seeds

1/2 tsp.peppercorns

1 tsp.cummin seeds

3-4 tblsp dessicated coconut/dry copra/fresh coconut

1.5 tblsp.ulundu/tuvar dal

few curry leaves

a tsp of tamarind.

2 tsp ghee

Method

Fry all these ingredients till you see the urad dal (ulundu) turning brown.Grind to a fine

powder and use(This measurement is for one serving.)

You could use the same powder for bise bele bhath or sambhar sadam SAMBHAR

RICE(sambhar sadham)

Now for the sambhar recipe using this powder.For this sambhar i think a mix of many

vegetables including brinjal,drumstick,raw plantain,raw mango will be very fine.

INGREDIENTS

sambhar podi

few small onions

mix of vegetables you like

2 tomatoes chopped

4-5 cloves chopped garlic

1 cup cooked dal

For tempering

curry leaves

1/2 tsp.mustard

1/2 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

oil/ghee

METHOD

Add 2 tblsp.oil,next add the asafoetida curry leaves,mustard,fenugreek,dry chillies,garlic

,and onions and saute for 5 minutes.Add turmeric and the vegetables and cook covered

for 10 minutes.Next add 1/2 cp of water and cook till the vegetables are done.Add the

powdered ingredients and dal and cook for further 5-10 minutes on a medium flame.Add

a tblsp.of jaggery,and remove from fire.

4. QUICK SAMBHAR 

This is also a very quick and tasty sambhar.My suggestions for this sambhar will be

radish,only small onions,or any type of greens(just a handful).

Cook the dal with 2 tomatoes ,turmeric powder,salt in a pressure cooker and set aside.

Grind 1/4 cup coconut,small piece of tamarind,1/4 tsp.fenugreek,15 dry chillies,1/2

tsp pepper,and 1 tsp cummin seeds to a coarse powder.Add to the dal,and temper with

the ingredients listed for tempering above (3 type sambar).Cook for 5-10 on a low

flame.

If you are able to get vadagam you could use that instead of using the ingredients for tempering.Vadagam is a dry mixture of onions and all the ingredients used for tempering.

Try each sambhar and do let me know your comments.

 

 

 

 

 

 

 

 

 

 

IDDLI PODI (3 TYPES)


Delight of South Indian people.When iddli is served with sambhar,and varieties of

chutney ,most people always want this on their plates.It is served with sesame

oil/gingelly oil/olive oil made into a paste and served.Some have the art of making a well

in the centre of the powder ,and pouring oil in the centre  dipping the iddli pieces

and enjoying.There are health benefits too in these powders.Even iddli pieces with these

podi are sold now in the markets,but i think it’s a joy when you know the art of making

it at home.I will be giving you 3 types of podi.So let’s get into the recipes

BENGAL GRAM PODI

INGREDIENTS

1 cup red dry chillies (stalks removed)

1 cup bengal gram dal

1-2 tblsp.rock salt

1/4 tsp.asafoetida

white till seeds 2-3 tblsp (optional)

METHOD

Dry roast the chillies and the gram dal separately.Slightly roast the rock salt,and the till

seeds separately.Powder the chillies first,when it is done coarse,add the roasted dal,and

powder as per your requirement(some like it coarse,some like it fine)Powder the salt and

add .Check for taste and add salt.Add the till seeds.Allow to cool ,and store and use.This

can be stored for more than a month.

CURRY LEAVES PODI/KARIVEPILAI PODI

1 cup curry leaves

1/4 cup ulundu (urad dal)

1/4 cup green gram

1/4 cup tuvar dal

1/4 cup bengal gram dal ( kadala parippu)

1 cup dry red chillies

1/8 cup whole coriander

1 tsp.peppercorns

2 tsp.cummin seeds

8-9 pips garlic (peel on)

1/2 tsp.asafoetida.

rock salt powdered and added to taste after powdering

METHOD

Dry roast the red chillies separately.Set aside .Now dry roast the rest of the ingredients

,except salt.till you see the ulundu turning brown (not burnt).Powder and store in clean

dry jars.This too has shelf life of more than a month.

Kollu podi (for fat loss)

1 cup dry chillies

1/4 cup kollu or horsegram

1/4 cup urad dal/ulundu

1/4 moong dal or green gram

1 tsp.fenugreek seeds

few curry leaves

Garlic 8-10 pips.

1 tsp peppercorns.

rock salt powder.

1/4 tsp.asafoetida

1-2 pieces kokum/goraka fried slightly in oil (optional)

Method 

Same as the previous one.

(photo shows tiny dosai with podi)

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GREEN JUICES(Breakfast juices)


Today i’m going to give you 2 healthy juices for breakfast.One is a celerycombination,the

other is a spinach combination.Both these leaves have amazing health contributes.

To start with celery.Celery taken in the form of juice gives you extra benefits,than used in

other dishes.Nutrients in the fibre are released when made into a juice.High content

of vitamins  A,B1, B2, B6 and C with rich supplies of potassium, folate, calcium,

magnesium, iron, phosphorus, sodium and plenty essential amino acids. So,… now i shall

pause at the health benefits,and now proceed to the recipe.

Celery and Amla juice

INGREDIENTS

1/2 cup celery  leaves

2-3 amla/nelli/gooseberry pitted

1/2 an inch piece ginger

1 tblsp honey.

a pinch of salt

jaggery to suit your taste.

1-2 cups water

METHOD

Put all the ingredients in a juice extractor.Blend well ,and serve chilled.

Those who are more on to the health side,you could drink it without straining.(well, i

drink it like this.)

Variations: Tender coconut water may be added in place of water

 

SPINACH ‘N’ WHITE PUMPKIN JUICE

These two vegetables share the same type of health benefits.White pumpkin considered

to have loads of water content, is refreshing for summer,and also aids in fat loss.

This can be taken with only salt or only sugar/jaggery/honey.Your preferances always.!

INGREDIENTS

100 gm white pumpkin peeled and cubed (leave the seeds on to get extra benefits)

a handful of spinach leaves(palak leaves).

1/4 cup curd

salt to taste

sweeteners like honey,sugar,jaggery added to your preferance.

1/4 tsp.cummin seed powder (cooling agent)

1-2 cups water

METHOD

Blend all these in a juicer,juice extractor.Serve cool .

 

 

 

MANGO,CARROT ‘N’GINGER CHUTNEY


Whew!Seems a long title to the small dish.Believe me..It’s simply amazing and addictive,and

healthy too.Mangoes all around me, make me think and think how to innovate dishes.This dish

was today morning’s spark.

Let me share this recipe with you now.

INGREDIENTS

1 big carrot/2 carrots

1 inch piece ginger

1 green mango/half of a big mango

1/2 red capsicum (optional)

10-12 dry chillies

salt to taste

1 tblsp oil

1/2 tsp.cummin seed powder

METHOD

Heat oil,and saute the bold listed till brown.

Grind with rest of the ingredients to a smooth paste.

Serve with iddli or dosai.

RACATO CHUTNEY


Well ,well …This is my title to this chutney ,as this comprises of three veggies,and i didn’t

want a long title for this simple recipe.The culinary world today ,mostly renames old

traditional dishes,anew .When we really peek into you will know it’s the dish you already

know.So i think you will accept my title ..Radish for the first two letters has amazing

benefits for weight loss,urinary and kidney disorders ,and regulating insulin levels,and

many more benefits.Carrot for the next two letters,rich in vitamin A,C&K and many more

nutrients,is considered good for eyes,good source of antioxidant agents,and also regulates

sugar levels.Tomato for the last two,which can be categorised into a fruit or vegetable too

has amazing benefits like the radish and carrot.These three vegetables are very good if

taken raw like salads or juices…I think i’l get into the recipe now.

INGREDIENTS

1 radish peeled and cut into small pieces

1 carrot cut into pieces

2 tomatoes roughly chopped

4-5 pips garlic

small piece ginger

1-2 chilli powder

salt to taste

small piece of jaggery.

2 tblsp.ghee/oil

METHOD

Heat oil and roast the radish and carrot well.When its half done,add the tomatoes and the

salt.Remove from fire when the tomatoes start shrinking.Grind to a paste with chilli

powder.cook again for 2-3 minutes with the honey.Those who love to temper can do so.

Can be served with dosai,iddli or chappathi.

 

Raddish-700x525

 

 

PAN FISH BUNS


I did not have the idea of making this in the pan ,till all was set to go into the oven.Yes, i

wanted to make fish buns  for dinner. I have made pan pizza  successfully before,but still i

was a little hesitant ,and made just one for a sample,and  tasted.It was really awesome,

very soft and fluffy.I took the time and made one by one in my egg frying pan,and it was

more than worth the try and time. So now i’m really excited to share the recipe .

INGREDIENTS

For the dough

500 gm flour

2 tsp.yeast (fermented in 1/2 cup warm water and 2 tblsp.sugar)

2 tblsp.butter melted in 2 cups warm milk

2 tsp.salt.

1 egg

1/2 tsp.baking soda

METHOD

Mix all these together and form a soft dough .Set aside for 1-2 hours .Knead well again and

allow to rest for another 20 minutes.Divide into portions (makes 12).Flatten the dough

and keep filling inside ,seal the edges ,and flatten again with your palm.(use flour for

rolling ).Heat pan ,put the flattened dough and cover with a lid,and cook on a slow flame.

(you can add butter or little oil if you like.) Ceramic coated pans are excellent for making

these buns .Turn over and remove lid.It will pop up in size too.Once cooked remove.

FOR THE FISH FILLING

200-250 gm fish boiled in turmeric and salted water (Remove bones and flake)

2-3 potatoes boiled and mashed lightly

1 bundle spring onions chopped fine

3-4 green chillies chopped

2-3 pips garlic chopped

2 tsp.pepper powder

1 tsp.cummin seed powder

1/4 tsp.garam masala powder

juice of one lime

salt to taste

1-2 tblsp.oil /butter

METHOD

Heat oil in a pan,add the garlic,cut spring onions and saute for 2 minutes.Next add the

flaked fish ,potato and rest of the spices,and remove from fire.Add lime juice and salt to

taste.

 

 

 

SEENI SAMBOL LOAVES


This is a famous snack or breakfast of Srilanka,and its one of my favorites.I tried making

tiny loaves,and one big loaf with the seeni sambol and boiled egg stuffing.People who have

tasted this know how awesome the taste is with the simple ingredient onion.I will not be

going into different variations for the dough,as iv already given a recipe for the bread

dough .Here’s the link  to it MUTTON CURRY BUNS.So now i will be giving the recipe for

the filling only.

img_0266

INGREDIENTS

5-6 big onions chopped fine

2 inch piece cinnammon

1 tblsp red chilli flakes

1 tblsp chilli powder

1/4 cup tamarind extract /lime juice/vinegar (whatever you prefer for the tangy taste)

2-3 tblsp.coconut oil

1 tblsp.sugar

salt to taste.

3-4 hard boiled eggs sliced

2 tblsp.maldive fish (optional)

few pieces of rampe(pandan leaf)or curry leaves.(optional)

METHOD

Heat oil in a pan,and add onions cinammon and salt,and allow the onions to cook in the

oil,till it is light brown.Next add the chilli powders,and the rest of the ingredients except

the egg ,and cook on a slow fire for 10 minutes .Add the boiled egg pieces and mix.Use for

the stuffing.

Variations

Fried mutton mince ,chicken mince,or any type of chicken pieces,fried prawns can be

added to the seeni sambol

Paneer or potatoes will be good for vegans.

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WHITE PUMPKIN AND CARROT JUICE


I would like to introduce a new category into my listing for healthy and detox juices,which

can be consumed by those who love to shed calories,and those who love to be on the

healthy and vibrant side.Can be consumed empty stomach or any time you prefer before

lunch ,or after a workout.So let’s get going.

INGREDIENTS  (Serves 3)

200-250 gm white pumkin

1 carrot

1/2 lime

a pinch of salt

1-2 cups water

2 tblsp honey or palm sugar

METHOD

Peel the skin off the pumpkin,and don’t discard the seeds.Cut into small pieces.

Cut the carrot and grind both in a juicer till fine.

Pour  the juice into a jar,and mix in other ingredients and serve.

Note :Those who love to drink,with the pulp can do so.You can pour this on cornflakes and

have for breakfast.I always add a pinch of turmeric to the juices,so if you prefer you

can add.

Variation: Buttermilk can be added instead of water.

 

 

 

OATS GREEN PORRIDGE 


The best breakfast to keep your calories right.As coconut is considered to be healthy and

good for the maintenance of colon ,iv added coconut too.

Let’s get going now .

INGREDIENTS

1 cup oats

2 cups water

2 pips garlic

1 green chilli

1/2 cup coriander leaves

1/4 cup coconut

1/2 tsp.cummin seeds

Salt to taste

METHOD

Heat water ,till it reaches a boil ,add the oats and cook for 2-3 minutes.Remove from

fire .Grind the coriander leaves,green chilli,garlic,cummin seeds and coconut to a

paste.Mix in the paste with the cooked oats whilst hot and serve.You could add flax seeds

or nuts if you like.

Note:Leaves like gotukola(Brahmi or vallarai)can be used.

GREEN GRAM IDDLI(MOONG)


This recipe will be loved by those who  watch their calories,and  those who love healthy

food.It’s protein packed ,no rice as in the normal iddli,and the texture is like the rawa

iddli.It is best suited for breakfast,but could be served at any meal.Now for the recipe..

INGREDIENTS

2 cups whole green gram (pre-soaked and ground to a coarse paste)

4 tblsp of  roasted rawa(sooji)

4 tblsp.curd

1 tblsp.red chilli or green chilli paste.

1 tblsp.lime juice

1/2 tsp.soda bicarb

salt to taste.

METHOD

Mix all these to a thick batter as for iddli.Pour into iddli moulds and steam for 10 minutes

or till done(skewer inserted should come out clean).

You could temper and add to the batter if you like before steaming.Serve with any chutney

of your choice.

For tempering.

1 tblsp ghee or oil

1/2 tsp.mustard seeds.

few curry leaves

2 dry  chillies

few cashewnuts(optional)

a pinch of asafoetida(optional)

Heat oil ,add mustard seeds ,and rest of the ingredients.Pour over the batter.Mix well and

steam.