This fragrant Poriyal goes well with both rice and Chapati. The Sambhar powder added to it makes it extremely flavourful. The South Indians like to garnish it with grated coconut, but you may skip it . Tastes just as good. I thank my friend Sara Iyer for having shared this recipe with me. Recipe link to the Sambhar powder is given below.
Heat the oil in a pan. Drop in the mustard and after it splutters add the Urad dal. Once the urad dal turns golden yellow add the Hing and curry leaves. Toss. Drop in the vegetables, salt, Sambhar powder, chilly and turmeric powders. Add half a glass of water and mix thoroughly. Cover and cook till done. Garnish with grated coconut.
A hot fragrant Rasam to sip on those cold wintery days or as a mixer over hot rice followed by a dollop of Ghee. Sheer bliss! I have shared a couple of other varieties of Rasam in this website. The recipe of this Jeera rasam was shared by my friend Usha Shivashankaran and it’s amazing! Link to the Sambhar powder recipe is given below.
3 tbsps Tamarind paste or a lemon sized ball of tamarind soaked and juice extracted.
1/2 tsp Turmeric powder
1 tsp Sambhar powder
A tbsp of jaggery syrup or a small piece of it.
1/4 tsp Asafoetida
1 tsp Ghee/ clarified butter
The following ingredients to be groundto a paste after being soaked in a little waterfor an hour.
1 tbsp Toovar dal/ Split pigeon peas
1 sprig of curry leaves
1 heaped tsp Cumin seeds
15 pepper corns
1 dry red chilly.
For the tempering:
1 tsp Ghee
1 tsp Cumin seeds
3 pepper corns crushed
1 sprig curry leaves.
Tip the tamarind paste, Sambhar powder, Turmeric, Ghee, jaggery and salt in a litre of water and bring to a boil. Allow it to simmer gently for about twenty minutes. Drop in the ground paste mentioned above and bring to a boil. Adjust salt. Once the Rasam froths up switch off. Heat Ghee in a pan. Add the cumin seeds and crushed pepper corns. After they splutter drop in the curry leaves. Toss and pour the tempering into the Rasam . Cover and keep aside for the flavours to infuse for ten minutes. Serve hot.
This Kerala Style seasoned buttermilk curry is nothing but buttermilk seasoned with spices and garnished with coriander leaves. It is enjoyed with hot rice and needs no accompaniment other than a Papad. Do be careful not to boil this curry as it may split. I thank my friend Anil Kumar Ramdas ji who generously shared this recipe with me.
250 ml/ one large cup of thick curds
100 ml water
2 shallots sliced
2 green chillies slit
1 inch piece of ginger chopped fine
3 cloves of garlic chopped fine
A large pinch of Haldi/ turmeric powder
2 tsps finely chopped coriander for garnishing.
For the tempering:
1 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp Cumin seeds
5 seeds of Fenugreek
1 dry red chilly
1 sprig of curry leaves
Whisk the curds well and add water to it. Mix well and keep aside. Heat the coconut oil. Add the mustard seeds, and after they splutter drop in the cumin seeds. Add the curry leaves, red chilly and the Fenugreek seeds. Toss and immediately tip in the sliced Shallots, chopped ginger, garlic and green chilly. Saute for a minute. Lower the flame totally and add the turmeric powder, salt the blended curds or buttermilk. Mix well. Garnish with freshly chopped Coriander leaves, switch off the stove and pour the curry to another bowl to avoid splitting of the curds. It is optional to squeeze a little lime juice to enhance the flavour. This curry is not to be boiled.
These instant Poha idlies are a life saver when having unexpected guests or when one wants to whip up something instant. Serve them with a coconut chutney or with some Molgapudi.
1 cup thin/Patla poha /Flattened rice
1.5 cups Idli Rava
1 cup thick sour curd
A big pinch of Baking Soda
Water as required
Powder the Poha and tip it into a vessel. Add the curds and one cup of water. Mix well. Add the Idli rava and another cup of water. Add salt and keep aside for five minutes. Check the consistency. Add more water if required and again allow to stand for five minutes. The batter should neither be too thick nor thin.
Keep the steamer with water boiling ready. Grease the idli stand or the katori with oil. Add the soda to the batter, give it a quick whisk and pour it into the stand or katori. Place in the steamer and steam for ten to twelve minutes. A knife inserted inside the idli should come out clean. Remove from the steamer and allow to cool. Gently prise the idlis with the help of a spoon. Serve with Chutney.
Vattunu refers to ground in Konkani. This Sambhar is prepared with freshly ground spices. Usually Sambhar powder which is made and stored is used while making a Sambhar but this freshly ground one has a unique fragrance.
150 gms/3/4 Cup of Arhar Dal pressure cooked and churned
Vegetables of your choice. Here I have used
15 French Beans cut into one inch sized pieces
1 small Carrot cut lengthwise into one inch sized pieces
1 large Onion sliced
1 potato cubed
1 tomato quartered
2 tbsps grated coconut
2 tbsps Coriander seeds
1 tsp Jeera/Cumin seeds
12 pepper corns
1 tsp Chana Dal
1 tsp Urad Dal
15 seeds of Methi /Fenugreek
10 Byadgi chillies roasted in a little oil
A Gram sized piece of Hing /Asafoetida powdered
1 level tbsp Tamarind paste
3 sprigs of curry leaves
2 tbsps Ghee /Clarified Butter
1 tbsp Oil
1 tsp Mustard seeds
Coriander leaves for garnishing
Heat oil in a pan. Add all the vegetables except the, tomato and roast for a couple of minutes . Drop in the tomatoes and roast for another couple of minutes. In another pan dry roast the Chana Dal, Urad dal, Coriander seeds, Cumin seeds, Pepper corns, Methi seeds till they give out an aroma. Drop in the grated coconut and a sprig of Curry leaves. Toss and keep aside. After it has cooled, grind the mixture of roasted coconut and roasted spices along with the roasted red chillies to a fine paste. Tip it into the sauteed vegetables. Add the cooked and churned Dal, tamarind paste and salt. Adjust the consistency by adding enough water. Allow to simmer for about five minutes. Heat the Ghee in a pan. Drop in the mustard seeds and after it splutters add the Hing and two sprigs of curry leaves. Toss. Drop the seasoning into the boiling Sambhar. Switch off. Garnish with coriander leaves. Cover and keep aside for fifteen minutes for the flavours to infuse before serving.
This is another variety of Sambhar which is popular down South. The combination of Eggplant / Brinjal and Drumstick impsrts a unique flavour to the Sambhar. Best enjoyed with steaming hot rice with a dollop of Ghee.
200 gms tiny variety of Eggplant halved
1 Drumstick cut into two inch long pieces
1 potato, cubed
2 medium sized onions sliced
2 tbsps Sambhar Masala
150 gms Arhar /Toor Dal pressure cooked
1 level tbsp tamarind paste
2 tbsps Ghee/Clarified Butter
1 tsp Mustard seeds
A large pinch of Hing /Asafoetida
2 sprigs Curry leaves
Drop the Potato and onion into a pan. Add three cups of water, and when three fourth done add the eggplant, drumstick, Sambhar powder and salt. When almost done add the cooked and churned Dal. Drop in the tamarind paste and boil well. Heat the Ghee in a pan. Drop in the mustard. After it splutters add the Hing, toss and tip in the curry leaves. Drop the seasoning into the boiling Sambhar. Switch off and keep aside for fifteen minutes before serving.
The recipe for Sambhar powder is given under the Spice Powder section of this blog.
A healthy and delicious option for breakfast these Urad and Moong dal idlis can be eaten as is with a drizzle of Coconut oil, pickle or even with fresh homemade butter as spices are already added to it. I very rarely make a Chutney while making this Idli. You can also make Dosa with the same batter.
200 gms Urad Dal
200 gms Moong Dal
15 green chilles
2 inch sized piece of ginger
A kidney bean sized piece of Hing/Asafoetida
5 sprigs Curry leaves finely chopped
Wash and soak the Urad and Moong Dal together for five hours. Grind it to a fluffy batter in the wet grinder using just enough water to get a batter of dropping consistency. This may take around twenty to thirty minutes. If using the mixer or blender take care to see that you grind in small batches. Tip the batter into a vessel. Grind the green chillies, Hing and ginger coarsely. Droop it into the batter. Add the finely chopped curry leaves and salt. Mix thoroughly. Keep aside for ten minutes. Mix it again and make idlis.
For making Idli :
Keep the idli vessel with enough water boiling. Grease the idli stand or the katori which I have used, with coconut oil or oil of choice. Pour the batter into them and place them in the idli vessel. Cover and steam for ten minutes. A knife when pierced should come out clean. Remove the idli stand or katoris fron the vessel and keep aside. Allow to cool for about ten minutes. Demould. Serve hot.
The stems of any of the leaves used in seasoning impart a fragrance which is unmistakable. Be it curry leaves or coriander, when added to a pot of boiling Rasam or Sambhar, add to it’s taste. Here I have used the stems of Coriander leaves to make a delicious Rasam. The other reason is, the price of Coriander leaves has sky rocketed because of the Lock down. Making the best use of whatever available.
Stems of a medium sized bunch of Coriander leaves
1 tsp Tamarind paste
1 tsp pepper powder
10 garlic flakes crushed
1 tsp Jeera/ Cumin seeds
1 tbsp oil
1 dry red chilly
A big pinch of Haldi/ Turmeric powder
1/4 tsp Hing/Asafoetida
2 sprigs curry leaves
2 sprigs of Coriander leaves
Wash the stems well. Drop them into a pan along with a litre of water. Add the tamarind paste, salt, pepper powder and the crushed garlic. Heat oil in a pan. Drop in the Jeera and after it splutters add the Hing, red chilly and the curry leaves. Toss. Drop in the Haldi and immediately pour the seasoning into the boiling Rasam. Boil till it is reduced to three fourth of a litre. Switch off. Garnish with coriander leaves and serve with rice or, as an appetizer.
It is a real delight when one can lay one’s hands on fresh lentils. The curry is more flavourful than the version of it’s dried one. Today I have posted a traditional Konkani preparation using fresh Rajma/Kidney Beans which is seaaoned with garlic and where Chinese potato is used to enhance the taste of the Bendhi.
250 gms fresh Rajma (shelled)
25 tiny Kooka/ Chinese potato
Half of a coconut grated
6 roasted Byadgi chillies
4 roasted Guntur chillies
1 tsp Tamarind paste
2 tbsps of Coconut oil or oil of choice
15 garlic cloves gently crushed
Soak the fresh Rajma overnight. Pressure cook with salt to one whistle, lower heat and cook for five minutes. Keep aside. Wash the Chinese potato well. Pressure cook it for three whistles. Switch off. Allow to cool. Deskin the potatoes. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip the cooked Rajma, the Chinese potatoes and the masala into a vessel. Add water as required to make a gravy of pouring consistency. Boil well. Adjust salt. Heat oil in a pan. Drop in the crushed garlic and roast to a rich brown. Drop it into the boiling Bendhi. Boil for a couple of minutes, switch off, cover and allow to stand for fifteen minutes for the flavours to infuse before serving. Goes well with both Rice and Rotis.
Saung is a spicy preparation and can be made from a variety of vegetables. Today I decided to make one from the Chinese potatoes which are in season. Goes well with Dal, Rice, Roti or even with Curd rice.
Ingredients : 500 gms Chinese potato 5 large onions sliced 5 tsps chilly powder 3 tomatoes chopped fine 1 tbsp tamarind paste Salt 5 tbsps Coconut oil
Pressure cook the Chinese potato to two whistles. Drain and peel them. Heat the coconut oil in a pan. Add the sliced onions and roast them on a high flame till half are browned and the other half translucent. Add the chilly powder , toss and drop in the tomatoes. Saute for a couple of minutes. Drop in the Cooked Chinese potatoes, salt, tamarind paste and 750 ml or 3 glasses of water. After the Saung starts boiling, lower flame and simmer for ten minutes till the Saung acquires a semi solid consistency. Switch off and keep aside for about fifteen minutes for the flavours to infuse.