Sambar is essential in tamilnadu cusine. You may choose your vegetables like Ash gourd,lady's finger,carrots,potatoes,beans,capsicum . My favourite is capsicum and ash gourd. You can also make kadhamba sambar with potatoes,carrots,beans.
Toor dhall - 200 grams cooked
Tamarind - lemon size
Fenugreek
turmeric
Asafoetida
vegetable of your choice (mine: capsicum cut into cubes)
Water
Salt
Soak Tamarid in hot water and when cool extract tamarind juice and store aside
In a thick bottomed pan add a teaspoon of oil and fry the capsicum once done add tamarind paste /juice and bring to boil ; now add sambar powder,dhall,turmeric powder and salt and cook for 10 minutes until the raw smell leaves and the capsicum sambar aroma fills the kitchen.In a small pan add a teaspoon of oil , add mustard,1/2 teaspoon of fenugreek ,1/2 teaspoon of Asafoetida,curry leaves and add to the sambar and remove from stove.
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Here's the receipe for sambar powder which you can store for a couple months,this powder can also be added to sabzi's like lady's finder,potatoes,colacasia for added taste.....
Red chilli round - 500 grams
Dhaniya /Cillantro - 500 grams
Toor dhall - 200 grams
Pepper - 2 spoons
Fenugreek - 2 spoons
Jeera - 2 spoons
Asafoetida powder - a teaspoon
curry leaves - few
Turmeric - 4 to 5 pcs
Dry all the contents in sunlight or dry roast all the ingredients seperately or microwave all ingredients except chilli for 2 minutes and powder. store in air tight containers. I just made a batch this morning.
]]>My tried and tested karadai & uppu adai will post pics this saturday. Here goes my receipe
Sweet Adai or Vella Adai
Ingredients
Rice flour – 1 cup
Water – 1 ½ cups
Jaggery – 1 cup
Karamani – 2 tbspn
Cardamon powder – ¼ tspn
Coconut pieces or grated coconut – 2 tbspn
Method :
Roast the rice flour in a heavy bottomed kadai till you get the aroma and set to cool.
Pressure cook Karamani for 3 whistles.
Heat ½ cup water in a pan, dissolve jaggery ; filter and bring to boil and keep aside.
Boil 1 ½ cups water and slowly add rice flour to avoid lumps keep stirring until it forms a thick consistency now add jaggery cooked karamani, a pinch of salt, coconut , cardomon powder and keep stirring till it forms a thick dough remove from fire and allow to cool.
If the mixture is still gooey continue cooking while stirring until you get the chappati kind of dough.
Grease your hands ,take lemon sized dough to make patties and make a hole in the centre.
In an idly tray/ steamer plate arrange the adai and cook for 10 minutes.
Kara Adai or Uppu Adai
Ingredients
Rice flour – 1 cups
Karamani – 2 tbspn
Coconut pieces or grated coconut – ¼ cup
Salt – 1/2 tspn
Chilli Green – 2 nos
Mustard – 1/2 tspn
Ginger – 1 inch( finely chopped)
Asafoetida - a pinch
a sprig of Curry leaves (chopped)
Oil – 1 tspn
Method :
Heat oil in a kadai add mustard,allow to splutter then add chilli,gingerand curry leaves.
Pour 1 ½ cups water to the seasoning and bring to boil add a pinch of asofoetida & salt.
Slowly add roasted rice flour to avoid lumps and keep stirring till it gets gooey to this add karamani,coconut ; stir till it becomes like chapatti dough and allow to cool.
Grease your hands ,take lemon sized dough to make patties make a hole in the centre.
In an idly tray/ steamer plate arrange the adai and cook for 10 minutes.
]]>Ingredients:
Rava ( Semolina ) – 1.5 cups
Sugar – 3 cups
Water – 2 cups
Ghee – 1 cup
Cashew – 10- 15 nos:
Raisins – 10 nos:
Cardoman – 6 pcs (powdered)
Kesari Powder – a pinch
Method :
In a hard bottomed vessel roast the rava until it turns golden brown add water and kesari powder and cook on low flame , once cooked add sugar , cardamom powder and keep stirring while adding ghee slowly. In another pan add a tablespoon of ghee and fry the cashew suntil it turns golden brown and add to the kesari .Finally add raisins and serve.
Try this : You may also use pineapple cubes instead of Raisins
]]>Ingredients:
Rice – 1 cup
Moong dhall – 1 cup
¼ inch Ginger - chopped
Ghee – 2 tbspn
Salt – ½ tspn
Whole black pepper – 1 tspn
Cumin Seeds – 1 tspn
Turmeric Powder – a pinch
Cashew Nuts – 10 – 15 nos:
Curry Leaves
Asafetida – a pinch
Method :
Soak Rice and Dhall in 4 cups water and pressure cook for 6 whistles.In a hard bottomed vessel add 2 tbspn of ghee to fry pepper,cumin seeds, ginger , turmeric ,asofoetida , cashew and curry leaves to this add the cooked rice ,dhall salt and mix well simmer and leave for 2 minutes . Serve hot with chutney.
Coconut Chutney
Ingredients:
Coconut ( Grated)– 2 cups
Green Chillies – 5 nos:
Ginger – ¼ inch piece
Salt – 1 tspn
Water - 1/2 cup
Coriander leaves - chopped – 1 tbspn
Seasoning :
Oil – 1 tspn
Mustard – ¼ tspn
Asafetida – a pinch
Heat oil add mustard allow to splutter and then add asafetida
Method:
Grind the entire contents to a fine paste except coriander. Add water to the paste and mix well and season . finally add chopped coriander leaves
Do try and leave your comments.
]]>Ingredients :
Rice – 1 cup
Moong Dhall – ½ cup
Gram Dhall – ½ cup
Jagerry - 1.5 cups
Cashew nuts – 10 nos:
Raisins – 10-15 nos:
Milk – 1 cup
Ghee – 3 tbspns
Cardamon - 3 nos: (powdered)
Nutmeg powder – ¼ tspn
Coconut – grated – ¼ cup
Method :
Soak rice, moon dhall & gram dhall in 4 cups of water for about 10 minutes and pressure cook for 6 whistles. Dissolve Jaggery in 1 cup of water and bring to boil ,cool and filter and keep aside. Roast cashew nuts,raisins , cardamom powder, nutmeg powder and grated coconut and leave aside. In a hard bottomed vessel or pressure cooker mix rice, dhalls with jagerry adding ghee to the mixture now add 1 cup of boiled milk and keep stirring till the milk is absorbed it should be of a gooey consistency; now add the roasted contents and let cool. Delicious Sakarai Pongal is ready. Add a teaspoon of ghee before serving
The idea of making a blog for iyer-rish samayal came while chatting with my sister this morning; since she lives in the US , it would be helpful for her as well as the young ladies around the globe missing mom’s food and also for those who’d love to try their hands on South Indian cuisine. So am starting off with art of making patti’s(Grandmom) rasam with a few updations for convenience sake. Here goes :
Tomato Rasam Receipe
Ingredients :
Tamarind - lemon size
Tomato - 2 nos
Thuvar dhall - 1/4 cup -add one glass of water, a pinch turmeric , a few drops of oil/ghee & microwave for 10 mints ( without lid) or in a pressure cooker for 5 whistles
Take 1&1/2 glass of water & tamarind , microwave on high for 2 minutes or just add hot water to the tamarind and to extract the pulp
To the tamarind pulp add tomato puree , salt , cooked thuvar dhall ( smash with an egg beater preferably) and bring to boil to this add 1 tbspn Rasam Powder and simmer for 5 minutes and season .
Now add a glass of hot water.
Seasoning :
1 tablespoon ghee ,
Mustard – ¼ teaspoon
jeera- ¼ teaspoon
fenugreek - a pinch
Asofetida (hing) – a small piece or a pinch
curry leaf - a sprig
chopped Corainder leaves
Switch off the stove and season and add coriander. Voila your very own Tomato Rasam is ready to be served
Rasam Powder:
Chilli (Round)- 1 cup
Coriander - 3 cups
Pepper - handful
Jeera - 2 tbspns
Curry Leaves - 4 to 5 sprigs
Turmeric powder – 1 tspn
Roast the entire contents in a hard bottomed vessel except jeera ,pepper and turmeric( earlier patti used to dry them under the sun) .Grind and Store in an air tight container.
Tips : Add 2 tbspns of cooked dhall ,1 tspn of ghee to the rice before adding the rasam . Yummy.
Try this recipe and give me your comments
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