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.

 

 

 

 

 

 

 

 

 

 

EASY CHICKEN KORMA


This chicken korma is a good combination for any meal,with rotis iddli or rice.This curry

is made in a different way.First the chicken is cooked in its own juices with spices,and

then coconut and cashew paste  is added at the finish.Easy,rich and tasty.So now for the

recipe.

INGREDIENTS

1 kg.chicken

2 onions chopped

2-3 green chillies slit

4-5 tomatoes chopped fine

a few mint leaves

1-2 potatoes quarters

1 tblsp.chilli powder

1 tblsp.garam masala powder

1 tsp turmeric

2 tblsp.ginger-garlic paste.

salt to taste.

1/2 lime juice/3 tblsp curd

3-4 tblsp ghee/coconut oil (i mixed both )

For the coconut paste

1/2 cup coconut grated

3 tblsp.cashewnuts

1 -2 green chillies

2 tsp.white khus khus (poppy seeds)

1 tsp.fennel seeds

METHOD

Mix all the ingredients listed above ,other than the paste ingredients.Marinade at least

for 15 minutes.Keep the mixed chicken on the fire and cook on a medium flame till the

chicken and potato  are cooked and you see the tomatoes well blended.

Whilst the chicken is cooking,fry the ingredients listed for the paste,till you get a nice

aroma.Grind to a paste.Add to the gravy and slow cook for 10-15 minutes.Remove from

fire .

 

 

 

 

 

FRIED FISH CURRY


This is a very rich gravy,good to serve with rotis,pulaos,stringhoppers,hoppers.If cooked

in ghee it gives an excellent flavour.You have to half fry the fish and drop into the

curry,and  this curry has to be cooked on a low flame,to extract the exotic flavor.

For the recipe now.

INGREDIENTS

1 kilogram of sliced seer fish or any type fillet fish.

3-4 onions finely chopped

1 tblsp.ginger -garlic paste

4-5  big tomatoes

4-5 green chillies slit.

2 cups thick coconut milk

2 tsp.garam masala powder

2 tblsp.kasuri methi(dried fenugreek leaves)or 1 tsp.fenugreek seeds

2-3 tblsp ghee

1 tblsp.chilli powder

1/2 tsp.turmeric powder

salt to taste.

1 piece cinnamon

1 tsp fennel seeds

any oil for frying the fish/ghee

METHOD

Marinade the fish slices with a little chilli powder and salt,for a few minutes,fry and set

aside.

Heat the ghee,and fennel seeds,cinnamon,and onions and cook till translucent.Next add

the green chillies and saute till it changes color.Add the chopped tomatoes,ginger-garlic

paste,turmeric salt,chilli powder,garam masala powder and cook on a slow flame till the

tomatoes are well cooked and looks pulpy.(if you like you could pulse this in a mixie for a

minute).Add the coconut milk and the fish slices and simmer for 10 minutes.Sprinkle

kasuri methi if you are using.

Garnish with coriander leaves.

Note:The same recipe can be done with prawns ,chicken and crab.Simple and tasty.

 

PEANUT ENNAI KATHRIKAI


This is another version of eggplant /brinjal cooked in oil ,This is a spicy dish ,and very

famous in southern India.This can be served with rice ,pulaos,biriyanis,or rotis.

To get best results you have to get the tender,small variety of brinjals.If you

are unable to get the small category ,you could cut the brinjals into small sizes.

So for the recipe now.

INGREDIENTS

250 gm brinjals

10-12 red onions

2 green chillies

2-3 tomatoes

2 tsp.ginger garlic paste

1 tsp.peppercorns

1/4 tsp.fenugreek seeds

4-5 garlic cloves

10-15 red chillies

1 tblsp whole coriander

1 tsp.cummin seeds

a handful of peanuts (raw/roasted)

1/4 of a coconut cut into pieces or grated

1/4 cup gingelly oil/oilive oil/groundnut oil

1 tsp fennel seeds

1 cup thick tamarind extract

salt  to taste

1 tsp.turmeric

mustard seeds

curry leaves

METHOD

First slit the brinjal into four from the bottom leaving the stalks intact.

Put it in water till you prepare the masalas,otherwise it will turn brown.

Take 1 tblsp. oil ,and roast the bold listed till the peanuts turn brown and  grind to a fine

paste.

Take half of the masala mixture  add salt,and  stuff the brinjals and  set  aside

Heat the rest of the oil in a  kadai/wok.Add fennel seeds mustard seeds,curry

leaves,onions, tomatoes ,turmeric and cook covered till the tomatoes are soft .

Next add the brinjals and slightly toss  for 5 minutes and cook covered till the brinjal

changes color and is soft.

Next add the rest of the masalas,green chillies and the garlic cloves,with the tamarind

water,and cook on a slow flame till the gravy is thick and well corporated.

Add jaggery .Remove from fire .

Note:Jaggery is always added to curries  cooked with tomatoes ,to regulate the acidity.

 

CRAB MASALA


Wow..I love crabs more than anything ,and mostly any  non vegans delight.I think there is

no need of skill to cook crab,as the flavor of its meat is awesome.My mother was a

specialist in making crab curry ,and the accompanying kiri kos (raw jak

fruit kernels cooked in coconut milk)with dal makes me drool even now.Today i would like

to give you a recipe for Crab masala.This masala is good served with any type of food ,but

to spice up your boring days ,just a simple curry,rice and this masala is satiating.

For the recipe now

INGREDIENTS

1 kilo crabs (any variety)

2 big onions chopped fine

3-4 green chillies chopped

3-4 tomatoes pureed

1 tblsp.chilli powder

1 tblsp coriander powder

1 tsp.pepper powder

1 tsp.cummin seed powder

1 tsp.fenugreek seeds

1 tsp.mustard seeds

1 tsp.garam masala

1 tblsp.ginger garlic paste

1 tsp aniseed or saunf +curry leaves ground dry and set aside for final seasoning

2 tsp.corn flour or rice flour

salt to taste

1/4 cup sesame oil

few coriander leaves

METHOD

Wash the cleaned and cut crabs(it’s better to cut into four).Heat the oil in a  pan,and half

fry the crabs.Remove and keep aside.In the same oil,add mustard seeds ,and curry leaves.

Next add the chopped onions with a tsp of chilli powder and salt and saute for 5 minutes.

Next add the rest of the spices except for the crab and the powdered saunf.Cook till

oil separates and you get a nice color.Now add the crab and half cup water.

Add the cornflour or rice flour and cook till well blended.Finally add the saunf+curry leaf

powder.Remove from fire and garnish with coriander leaves.

Note :To refresh crab recipes here’s a link iv posted before.BAKED CRAB.Try and send me

your comments .

ENNAI KATHRIKAI SAMBHAR


There are some days when you like to do things with a difference,when your energy and

spirit is packed.It was a holiday,and there was no need of hurried routines,and these tiny

tender brinjals ,which i always love to make ‘ennai kathrikai ‘spicy hot gravy were

attracting me to be used in the sambhar.Normally when you make brinjal sambhar i use

the normal sized brinjals,but these cuties made me to innovate this simply superb

sambhar.No need of any sambhar masala ,just the normal ingredients.If you are lucky to

get vadagam(dried onion balls with mustard,fenugreek ,garlic and other spices,it will be

still fine,but no worries will give recipe without that too.Let’s get into the recipe now.

INGREDIENTS

100-200 gm toor dal (tuvaram paruppu)pressure cook and mash

15-20 small red onions

2 green chillies

2-3 pips garlic

1 tsp chilli powder

1.5 tsp.coriander powder

1/2 tsp.turmeric powder

1/4 tsp pepper powder

1/2 tsp.cummin seed powder

Ghee

2-3 dry red chillies

1/2 tsp.mustard

1 tsp.fenugreek seeds

curry leaves

2 tomatoes pureed

1 tblsp.grated jaggery

salt to taste

a pinch of asafoetida

half a vadagam (optional)

To prepare the brinjal first

INGREDIENTS

Few tiny tender brinjals cut into fours from the bottom (keep the stalks intact)

1 tsp.red chilli powder

1 tsp.coriander powdeer

1/2 tsp turmeric powder

salt.

half lemon sized tamarind

5 tblsp.gingelly oil

few coriander leaves

METHOD

Mix all spices with salt together except the tamarind,and apply on the inner sides of the

brinjal and set aside.

To start the preparation

Heat gingelly oil in a kadai,add the bold listed or the vadagam(if using).Add the onions

green chillies ,garlic and the brinjal and saute for a minute.

Cover and allow to cook in the oil .When you see the brinjals turning color ,add the tomato

puree and tamarind ,cover again and cook till the brinjals are very tender.Whilst this is on

the fire,add the ingredients in the italics list  to the dal and mix well.

Once the brinjal is cooked and oil separates,add the dal mixture ,  1-2 cups water, ghee,and

jaggery.,asafoetida and cook  to reach a boil.Add coriander leaves,and remove from fire.

Can be served with iddli,dosai,rice or rotis.

 

 

 

 

 

 

TENDER JAK FRUIT CURRY (POLOS)


To cook a jak fruit curry is known by many,but the chemistry,in one’s own kitchen will

differ from another,so let me share with you my version of tender jak fruit curry .This dish

is a highlight in the Sri Lankan Culinary and it’s called ‘polos curry’.I have posted a kebab

recipe with the nutrient content .Here’s the link to it TENDER JACKFRUIT KEBAB

For tender jak fruit curry

INGREDIENTS

1 medium sized jak fruit (kathal/polos)

few small onions

2-3 green chillies

7-8 pips garlic

2-3 goraka (kodampuli/garcinia) or thick tamarind

1 tblsp chilli powder

1/4 cup gram dal

1 tsp peppercorns

1 tblsp whole coriander

1 tsp.cummin seeds

1/4 tsp fenugreek seeds

3-4 tblsp coconut

3-4 cups coconut milk

1 tsp.turmeric

salt to taste

1 tsp.garam masala powder.

curry leaves,rampe or pandan leaf.

1 tsp.mustard seeds

2-3 dry chillies

1 tsp.fenugreek seeds

1/2 tsp cummin seeds

1 tsp.saunf or aniseed (perumjeeragam)

1 tomato

2-3 tblsp.coconut oil

METHOD

First remove the outer peel of the fruit ,and cut into cubes.Wash and soak in coconut

milk,until you prepare the powder for  the curry.Dry roast the bold listed and powder.Set

aside.

Heat oil ,add the mustard seeds,dry chillies,fenugreek cummin seeds,saunf and curry

leaves.Next add the onions,garlic,tomato,turmeric,salt ,chilli powder goraka, the ground

powder, and the rest of the ingredients,and saute for 5-10 minutes on a low flame.

Add the jak fruit with the coconut milk and cook covered till its thick. Serve with rice or

any rotis.

Variation :You could fry the jak pieces ,and add to the curry.

 

 

 

 

VATHAL KULAMBU


This is always seen in the south Indian platter,and those who have tasted the south Indian

food,would not have missed this curry.With hot steaming rice this is awesome.You can try

the same with ladies finger,drumstick ,or any dried vegetables like figs ,bittergourd ,or

only small onions,it gives a good flavor.Today i’m going to give you a recipe with

dried turkeyberry /bitterberry (sundakai in tamil).

Turkey berry has a slight bittertaste,and is widely used in ayurvedic medicines too.It is

good for stomach ailments like ulcers,and also to get rid of intestinal worms.It is

considered to be a powerful antioxidant and a relief for kidney and liver

disorders,diabetes,heart ailments,and many more benefits.

This curry taste depends on the spice powder you are  going to prepare beforehand.So now

for the recipe.

INGREDIENTS

A handful of dried berry (if using fresh crush lightly ,wash and soak in light buttermilk)

8-9 whole garlic peeled

10-15 whole red onions(small)

1 tblsp.gram dal

1/2 tsp.mustard seeds

1/2 tsp fenugreek seeds(optional)

1/4 tsp.asafoetida powder

1-2 dry chillies

few curry leaves

1 tomato(optional)

2-3 tblsp.gingelly/sesame oil

1 lemon sized ball of tamarind thick extract (1 cup)

1-2 tblsp jaggery grated

salt to taste.

For the vathal kulambu powder

5-6 dry red chillies

2 tblsp.coriander seeds

2 tblsp.urad dal (ulundu)

2 tblsp.tuvar dal

1/2 tsp.fenugreek seeds(venthiam)

1 tblsp rice

1 tsp.cummin seeds

1/2 tsp peppercorns

few curry leaves (optional)

METHOD

Dry roast all the ingredients and powder.This can be made beforehand and stored.

For the curry

Heat oil,add the onions and saute till its translucent.Add tomato and saute with a little salt

Remove from pan ,and grind this coarsely (you can make without grinding too).In the

same oil ,add the mustard seeds,asafoetida,fenugreek seeds dry chillies,gram dal,the berry

and the garlic (if using fresh berry saute a few minutes more).

If you are not grinding the onion and tomato ,add the berries  directly to the onion.

Now add tamarind extract ,and enough water.Allow to boil and add the prepared powder

and simmer till thick.Add jaggery and remove from fire.Serve with hot rice.

Note:If you are using drumstick or ladies finger or any vegetable ,substituting berry,saute

the vegetables till they are cooked tender  in the oil,and then add the powder.

 

 

 

 

 

ROAST MUTTON CURRY


This curry was an innovation prepared in a hurry,while held up in some other work had to prepare dinner very soon,could not thinking of chopping onions ,and the rest of it.

This title  is also by me,because i cooked the meat and rest in the oil ,not adding water .

For the recipe now.

INGREDIENTS

500 gm mutton or lamb

2 big onions 

3 tomatoes

5-6 pips garlic

1 inch piece ginger

1.5 tsp chilli powder

1 tsp cummin seed powder

1 tps garam masala powder

1/2 tsp pepper corns

3-4 tblsp.grated coconut

1 tsp.fennel seeds

1-2 potato cut into four (optional)

curry leaves for garnishing

salt to taste.

4 tblsp oil /ghee

1/2 tsp Kashmiri chilli powder

1/4 tsp cinammon powder

METHOD

Add the oil ,mutton ,Kashmiri chilli powder,cinammon powder,and cook in a pressure cooker for three whistles.

Grind the bold listed,till the steam escapes in the pressure cooker,saute the ground paste in a little oil with salt.

Once the steam is released on its own,add this paste mixture to the pressure cooker mix.

Stir well,add potato and pressure cook again for another 3 whistles.

Garnish with curry leaves

Good combination for all types of rotis.Can be served with rice too.

NOTE:This can be tried with roasted or grilled chicken.

 

 

 

GOAT LIVER MASALA


Lamb liver ,is considered be rich in iron and vitamin A and loads of  VitaminB

particularly Vitami B12. So,here’s a lovely recipe for  liver masala..To be served with any

type of rotis or flatbread. Rice like yellow rice ,pulao are a good combination to serve with

this masala

For the recipe.

Ingredients

500 gm liver

1 tblsp.curd

10-15 small red onions

3 tomatoes

few fennel leaves

few mint leaves

1/4 Coconut cut into small pieces

1/2 tsp.turmeric

1 drumstick cut  into 1″pieces

2 potatoes

1/4 cup vinegar

7-8 dry red chillies

2 tblsp.whole coriander

1 tblsp cummin seeds

1 tsp.peppercorns

2 inch piece cinammon

4-5 cloves

1 tsp.chilli powder

2 tsp.garam masala powder

2 green chillies cut

2 tsp fenugreek seeds

3-4 tblsp gingelly oil/coconut oil

1/2 onion vadam.(fried onion balls)or chopped onion

few curry leaves

salt to taste

1 tblsp.grated jaggery (this is added to neutralise the acidity in tomatoes)

Method

Wash the liver well and soak in curd and 1/2 cup water,foe a few minutes.

Dry roast the bold listed and grind to a coarse powder.

Heat a tblsp. of oil and fry the small onions ,garlic,cut tomatoes , mint ,fennel leaves, and

coconut pieces with salt, till the onions are translucent and the tomatoes turn soft.

Grind this to a paste.

Drain out the curd water from the liver and wash again.Mix in the coarse ground powder

and turmeric and set aside.

Heat the rest of the oil ,add the onion vadam or cut  onions and fry for a minute.

Add the liver pieces and cook for 5 minutes.

Next add the onion tomato paste and the rest of the spices,and ingredients.

Add water to the required consistency.Cook till meat and potatoes are done.

Garnish with curry leaves.