BABY ONIONS SAMBHAR

Ingredients(For Four Persons)

400 gms of Baby onions

Lemon size ball of Tamarind

1/2 grated Coconut

1tsp Fenugreek

5 Red chillies

1 tbs Channa dall

2 tbs Coriander seeds

1 tsp Turmeric Powder

Salt to taste


For Seasoning

1 tsp Mustard seeds

Sprig of Curry leaves

3 tbs of Oil

Preparation

Peel the baby onions and wash it.Soak the Tamarind and squeeze the pulp.Fry the Channa dall, Fenugreek seeds ,Red chillies ,Coriander seeds in a fry pan with little oil.Add the Coconut scrapings to the mix and add a few peeled Baby onions and slightly fry it till the Onions are soft.Grind it into a fine paste in mixture with water.Fry the Baby onions in the oil till it becomes pink in colour.Add the onions to the Tamarind pulp and allow it to cook.Add Turmeric powder and salt to taste.Once the onions are cooked add the ground masala and allow to simmer.Season it with Mustard seeds and Curry leaves.Onion Sambhar is very tasty with Rice, Pongal,Idly,Dosas,Vada and with any main course of Rice items.Baby onion Sambhar can be had with Rice and Potato Curry and fried Pappads.It is the most delicious item served on a Sunday Menu in most of the South Indian Home.

DIFFERENT TYPES OF SAMBHAR

Ingredients(FOR FOUR PERSONS)(SAMBHAR USING PODI)

200 gms of any of the folowing vegetables

Lady's finger

Brinjal

Drumstick or White pumpkin or Red pumpkin

A mixture of all these vegetables can also be used.


1 cup of Tuvar dall

Lemaon size ball of tamarind

2 tbs of Sambhar powder(preparation given below)

1tsp of turmeric powder

1tsp of asfoetida

Salt to taste

For Seasoning

1tsp of mustard

1tsp of fenugreek

2 red chillies broken to pieces

2 green chillies slit length wise

One sprig of Curry leaves

2 tsps of oil

Preparation

Soak the tamarind in water and squeeze the pulp.Wash any one of the above vegetables or a mix of all the above vegetables and cut it into big pieces.Cook the vegetables in the tamarind water with turmeric powder and salt and asafoetida and the sambhar powder.Pressure cook the tuvar dall.Once the vegetables are cooked mash the cooked dall with a ladle.Add the cooked dall to the vegetables and add some water to make it into a pouring consistency liquid.Keep the sambhar for few minutes in the stove till it froths.Cut the stove and season it with mustard, fenugreek, curry leaves and chillies.Now the sambhar is ready and can be had with rice and fried pappads or curry.

SAMBHAR PODI

Ingredients

3 cups of coriander seeds

1 cup of Tuvar dall

1 cup of Channa dall and Urad dall mixed

2 tbs of Black Pepper

1 tbs of Mustard

21/2 cups of Chilly Powder available ready made

Preparation

Dry roast all the above ingredients separately in a Frying pan separately other than chilly powder.Dry grind all the roasted items in a mixture.Now add the chilly powder to the ground mixture and once again grind it so that the Chilly powder gets blended well.Preferably slightly coarse grind the mixture to give nice smell.This can be stored in a airtight container and used for the Podi Sambhar.


SAMBHAR MADE WITH COCONUT

Ingredients

200 gms of a mix of all the above vegetables(Onions cut into big pieces can be added depending on individual's taste)

For Grinding

1/2 coconut scraped

5-6 red chillies

1 tbs of Channa dall

2 tbs of Coriander seeds

1 tsp of Fenugreek seeds

For the Sambhar

Lemon size of Tamarind

1 cup of Tuvar dall

1 tsp turmeric posder

1 tsp of asafoetida

salt to taste

Jaggery little (optional)

For seasoning

1 tsp Mustard seeds

1 tsp of fenugreek seeds

1 sprig of curry leaves

2 tsp of oil

Fry all the ingredients given for grinding with little oil and then add the coconut last to the fry pan when it is hot and cut off the stove.Grind the ingredients to a fine paste with little water.Squeeze the tamarind pulp after soaking it in the water.wash all the vegetables and cut them into big pieces.Cook the vegetables in the tamarind water with turmeric powder, asafoetida,salt and jaggery till the vegetables are soft.Add the ground masala to the cooked vegetables in tamarind water.Boil the mix till the raw smell of the masala disappears.Now add the cooked dall.Add water to make it in the pouring consistency.Season it with mustard,fenugreek and curry leaves.Sambhar is ready and can be had with Rice Dosas and Idlis.

RECIPE FOR KARADAI NOMBU ADAI

NOMBU ADAI : SWEET

Ingredients

1 cup raw rice

3/4 cup of jaggery

2 tbs coconut cut into fine pieces

2 tbs chick peas

1 tsp cardamom powder

Preparation

Clean the rice and soak it for 15 minutes.Then strain the water and spread it on a cotton cloth. Allow the water to be absorbed and when rice is still slightly wet, powder it in a mixer and sieve the flour. Roast the sieved fine flour till it is pink in colour in a fry pan. Allow the flour to cool. Roast the chick peas lightly in the fry pan and soak it in the water for 15 minutes. Pressure cook the chick peas . In the meantime, powder the jaggery and add 2 cups of water to it and allow it to boil. Strain the jaggery water. Add the rice powder,cooked peas and cut coconut pieces to the boiling jaggery water. Season with cardamom powder and a little ghee and stir it till it becomes a mass. Allow the flour to cool. Make small balls and flatten it on small pieces of plantain leaves and cook it in an idly cooker for 20 minutes. Allow it to cool. The adai is ready and can be had with butter.


NOMBU ADAI : SALT

1 cup of roasted rice flour

1 tsp of cut green chillies

few sprig of curry leaves

1 tsp of asofoetida powder

salt to taste


For seasoning

1 tbs of oil

1tsp of mustard

1tsp of urad dhall

1 tbs of broken red chillies

Preparation

Make the roasted rice flour as described for the Sweet Adai . Season mustard urad daal and red chillies in a frying pan. Add two cups of water and salt, cut green chillies, curry leaves and asafoetida. Boil the water and add the rice flour to the boiling water. Stir it till it becomes a mass. Allow it to cool.Make the adais in cut plantain leaves (as described above) and cook it in a idly cooker for 20 minutes.Allow the adais to cool. Adai can be eaten with butter.

DIFFERENT TYPES OF MORU KUZHAMBU

Ingredients (for the first variety)

100 gms White Pumpkin or Yam or Kerala yellow cucumber or One green plantain

100 gms Churned sour curd or Sour buttermilk

1/2 coconut scraped

Curry leaves

5 green chillies

For the seasoning

1 tsp mustard

2 red chillies

1tsp fenugreek seeds

1 tbs coconut oil



Preparation


Wash any one of the above vegetables and cut into big pieces. Cook it soft with salt and little

tumeric powder. Grind the coconut with the green chillies to fine paste. Add the coconut paste

to the cooked vegetables, and boil it till the raw smell of the coconut disappears.


Cut the stove and add the churned curd and mix well. Season it with mustard and fenugreek

seeds and red chillies and curry leaves. Now this is very simple to prepare and can be had with

rice and even dosas and sevai and uppama.


Ingredients (for the second variety)


Along with the green chillies fry some 1/2 tsp fenugreek seeds and 2 red chillies and grind it

together with coconut and add it to the vegetables. Rest of the preparation is the same.



Mango moru Kozhambu


Ingredients

100 gms white pumpkin or kerala cucumber

1 drumstick

1 medium sized raw mango

1 cup churned curd

1/2 coconutscraped

5 green chillies

2 red chillies

1 tsp of fenugreek seeds

For seasoning

1 tsp of mustard

1/2 tsp fenugreek seeds

curry leaves

1 red chilly broken

1 tbs of coconut oil


Preparation


Cut the white pumpkin into bug pieces and the drumstick into finger size pieces and the mango

also into big pieces. Cook all the vegetables with just enough water along with salt, turmeric

powder and little jaggery. Fry the fenugreek seeds and the red chillies and grind it with the

green chillies and coconut to fine paste. Add it to the cooked vegetables. Boil it till the raw smell

of the paste disappears. Now add the churned curd and stir the mix for a few minutes and cut

off the stove, or the kozhambu will become thin and curdled. Season it with mustard fenugreek

red chillies and curry leaves. Now the mango moru kozhambu is ready and can be had with

rice. It can be taken with fried pappadams and karuvadams.

OLAN

Ingredients

(serves four persons)


200 gms White Pumpkin

200 gms Red Pumpkin

50 gms Green Karamani

2 tbs Coconut milk

4 Green Chillies slit into two

1 tbs Coconut oil



Preparation

Peel the white Pumpkin and cut into one inch square pieces. Cut the Red Pumpkin with

the skin into one inch square pieces. Cut the Karamani into finger size portions. Cook all the

vegetables with enough water with salt as per individual taste. Add the slit green chillies and

the coconut milk after removing from the stove. Add 1 tbs of Coconut oil to the Olan.This Olan

can be eaten with Rice or as side dish for Vathakozhambu or Sambhar.

AVIAL RECIPE

Ingredients (For four persons)


Essential vegetables

200 gms White Pumpkin
200 gms Red Pumpkin
1 green Banana
100 gms Yam
1 big Drumstick

Optional Vegetables

100 gms String beans
100 gms Green karamani
100 gms Snake Gourd
200 gms Churned curd
10 green Chillies / or more as per individual taste
200 gms Scraped Coconut
Few sprigs Curry leaves
1 tbs Coconut oil

Preparation

Wash all the vegetables clean. Cut all the vegetables lengthwise to finger size. Cook it in heavy bottomed vessel with enough water (or) pressure cook all the vegetables for 20 minutes without the weight.
Grind the coconut with green chillies to fine paste. Add it to the cooked vegetables and boil the mixture for 10 min. Now add the churned curd to the Avial and boil for just enough time say for 1 to 2 minutes or else the curd will curdle and the Avial will be too thin. Add salt to taste. Add a sprig of curry leaves. Add one large tb of coconut oil to the Avial and keep aside.
Avial is ready and can be eaten with rice and fried pappadams or appalams and karuvadams.

VEN PONGAL

Ingredients

1 cup raw rice
1cup moong dhall
1/2 teaspoon peppercorns
1/2 teaspoon cummin seeds small piece ginger
1tbs cashewnut
salt
curryleaves one sprig
ghee two big tbs


Prepartion

Roast the moong daal until pink in colour and add rice to it while still hot. Wash both the rice and daal together and pressure cook it till it is soft. Now fry the cashew nuts and to it add the pepper corns, cummin seeds, ginger and curry leaves. Pour it over the pongal and add salt and mix well.
Now serve hot with coconut chutney and sambhar (kotsu style)


Coconut Chutney

Scrape one half of coconut and add two green chillies and 1tbs of fried channa daal and little tamarind.Grind it to a fine paste. Season it with mustard asafoetida .Add salt and curry leaves to taste.


Sambhar (kotsu style)

Take one handful of small onions and four tomatoes. Slice them and fry it in a frying pan till onions turn golden brown. Cook 1 cup of tuvar daal in the pressure cooker.To the cooked daal add the fried onions and tomatoes. Add 1tsp of turmeric powder, two green chillies slit vertically and few curry leaves. Boil the mix for ten minutes. Season it with mustard and asfoetida.