Ingredients
1cup roasted gram dal (pottu kadalai in tamil)
½ cup gram dal (chana dal)
½ cup sesame seed
3-4 dry red chillies
1tbsp cumin
Desiccated coconut (optional)
2pinch asafoetida
Salt to taste.
Method
Roast the dals, sesame seeds, chillies and cumin separately till golden brown and aroma rises. After cooling grind all the ingredients together to make powder. This podi is served first with ghee and rice.
Tuesday, October 6, 2009
Vendakkai sambar
Ingredients
1cup medium cut okra
½ cup medium cut onions
1cup thoor dal
1cup tamarind water
1cup tomato puree
1tsp dhaniya powder (coriander)
½ tsp turmeric powder
1-2 tsp sambar powder
Chopped fresh cilantro
Salt and water as per requirement.
For tempering
½ tsp mustard seeds
½ tsp cumin seeds
Asafoetida
Red chillies
Curry leaves
2tsp oil or ghee
Method
Fry the okra in 2 tsp oil in a pan for 10 –13 min till it gets soft. Keep separately. In a saucepan add tamarind water, turmeric and salt and bring to boil. Now add the okra, onions, sambar powder and dhaniya powder and let it cook for another 10 minutes.
Add tomato puree to this and again it should come to a boil. Finally add pressure-cooked and mashed dal and stir together. Add water if the sambar gets too thick. That depends on how you want the sambar to be. Temper with given ingredients and add cilantro. A small tip. As soon as you temper, cover the sambar or rasam with a lid. This will keep the aroma trapped inside the dish and will later fill the whole house with mind blowing aroma.
1cup medium cut okra
½ cup medium cut onions
1cup thoor dal
1cup tamarind water
1cup tomato puree
1tsp dhaniya powder (coriander)
½ tsp turmeric powder
1-2 tsp sambar powder
Chopped fresh cilantro
Salt and water as per requirement.
For tempering
½ tsp mustard seeds
½ tsp cumin seeds
Asafoetida
Red chillies
Curry leaves
2tsp oil or ghee
Method
Fry the okra in 2 tsp oil in a pan for 10 –13 min till it gets soft. Keep separately. In a saucepan add tamarind water, turmeric and salt and bring to boil. Now add the okra, onions, sambar powder and dhaniya powder and let it cook for another 10 minutes.
Add tomato puree to this and again it should come to a boil. Finally add pressure-cooked and mashed dal and stir together. Add water if the sambar gets too thick. That depends on how you want the sambar to be. Temper with given ingredients and add cilantro. A small tip. As soon as you temper, cover the sambar or rasam with a lid. This will keep the aroma trapped inside the dish and will later fill the whole house with mind blowing aroma.
Sorakai Pal kootu
Ingredients
1cup chopped sorakai (bottle gourd)
½ cup cooked chana dal
½ cup coconut
Green chillies
1tsp pepper powder
½ cup milk
½ tsp turmeric
Salt
For tempering
Mustard seeds
Cumin seeds
Curry leaves
Red chillies
Oil
Method
Pressure-cook the dal and sorakai together. Only 2 whistles in the pressure cooker. It should not get over cooked. Grind coconut and green chillies along with pepper. Add the coconut mix to the sorakai and dal. Also add salt and turmeric and bring to boil. When the coconut gets cooked completely, remove from heat, add milk and stir gently. If your dal and sorakai has got cooked more. In a separate saucepan cook the coconut mixture and later add the dal and sorakai. This way you would not over cook the sorakai.
Temper it with the given ingredients.
1cup chopped sorakai (bottle gourd)
½ cup cooked chana dal
½ cup coconut
Green chillies
1tsp pepper powder
½ cup milk
½ tsp turmeric
Salt
For tempering
Mustard seeds
Cumin seeds
Curry leaves
Red chillies
Oil
Method
Pressure-cook the dal and sorakai together. Only 2 whistles in the pressure cooker. It should not get over cooked. Grind coconut and green chillies along with pepper. Add the coconut mix to the sorakai and dal. Also add salt and turmeric and bring to boil. When the coconut gets cooked completely, remove from heat, add milk and stir gently. If your dal and sorakai has got cooked more. In a separate saucepan cook the coconut mixture and later add the dal and sorakai. This way you would not over cook the sorakai.
Temper it with the given ingredients.
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