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.
This is one vegetable that I can never have enough of! I like it cooked, roasted, fried, baked or even just steamed with some salt and pepper. Posting a very simple yet delicious Stir fry which the Konkani community calls as Upkari. Goes well with both rice or Roti.
250 gms Pumpkin
2 green chillies chopped fine
2 tbsps Coconut Oil
1 tsp mustard
3 tbsps sugar/ jaggery as required
A pinch of Hing/ Asafoetida
Deskin the pumpkin. Sometimes I leave the skin on too. The choice is yours. Slice it thinly and wash well under running water. Heat oil in a pan. Drop in the mustard seeds and after they crackle add the green chilly bits and the Hing. Toss, drop in the sliced pumpkin, sugar, salt and mix well. Sprinkle with water, cover and cook for a couple of minutes. It’s done. This is one preparation which gets ready in no time, so be careful not to over cook the vegetable.
This is a lip smacking dish that I learnt from my friend Purnima Trikannad Udyavar. It goes well as a side dish with Dal and rice or with Chapati too. It’s a mix of tangy, sweet and spice and is extremely flavourful!
3 green capsicums/ Bell peppers
1/2 cup peanuts
1 tbsp Chana dal/ Bengal Gram Dal
1 tsp Coriander Seeds
1/4th tsp Fenugreek seeds
2 tbsps Sesame seeds
5 Dry Red chillies
3 tbsps grated coconut
2 tbsps oil
2 tbsps Tamarind paste
5 tbsps jaggery syrup
A large pinch of Hing/ Asafoetida
A large pinch of Haldi/ Turmeric powder
1 tsp mustard seeds.
Chop the Bell pepper into bite sized pieces. Pressure cook the peanuts with a little salt till done. Keep aside.
Heat 1 tbsp oil in a pan. Roast the Chana Dal, Coriander seeds, Methi and Sesame seeds in that order to a golden brown. Roast the red chillies separately in a drop of oil. Allow to cool. Grind this mixture with the grated coconut to a smooth paste. Keep aside.
Heat the remaining 1 tbsp oil in a pan. Drop in the mustard and after it crackles add the Hing. Toss. Add the chopped Bell pepper and saute for a few minutes. Add salt and Haldi. Toss.
Add the boiled peanuts to it and cover and cook for a few minutes. Drop in the ground paste, tamarind paste and the jaggery syrup. Mix thoroughly. Add half a glass of water, cover and cook till done.
This is the fourth variety of Sanna khotto that I am posting today. This is a traditional Konkani recipe which is prepared during the month of Shravan or during Navratri when onion and Garlic are generally avoided. A dumpling where Asafoetida is the ingredient which adds to the flavour.
125 gms Rice
125 gms Split Pigeon peas/ Toor Dal
1 Coconut grated
25 roasted Byadgi chillies
A kidney beans sized piece of Hing/ Asafoetida
1 heaped tsp tamarind paste
Wash and soak the rice and split pigeon peas for four hours. Drain and keep aside. Grind the coconut, roasted red chillies, Hing and tamarind to a smooth paste. Add the rice and split Pigeon peas and grind to a semolina like consistency. Do not make a smooth batter. It’s the coarseness which adds to the texture of the Sanna khotto. Add salt and mix thoroughly.
Heat water in a pan or in the Idli Cooker. Place the stand over it. Keep the water boiling. Grease the katoris ( small bowls) with coconut oil. Pour in the prepared batter and place them on the stand. Cover and steam till done. The process takes about fifteen minutes. To check whether the Sanna khotto is ready, insert a knife in it. It should come out clean. Remove from flame and keep aside to cool. Unmould and serve drizzled with oil. Goes well with Dal and Rice.
This is a traditional but long forgotten Poha/Flattened Rice Recipe made with crushed Red chilly Papad. The Konkani community call it Happla Poha Chutney and it is usually served as an evening snack.
Half a coconut grated
2 large onions chopped fine
4 green chillies minced
Thin variety of Poha
10 fried Red chilly papads
Crush the green chillies with salt. Add it to the chopped onion and grated coconut. Coconut masala is now ready. Deep fry the chilly papad and crush them coarsely. Take a portion of the coconut Masala. Add the crushed happolu/red chilly Papad and mix it with required amount of Poha. Drizzle with coconut oil. Serve immediately.