MOOLI/RADISH PARATHA

     Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha etc., & etc.,
     My acquaintance with these stuffed Parathas started during my college days, where I had quite a lot of North Indian classmates.  As normal as it is, they used to love our Sambar Idli and Dosa, Upma, Pongal or Sambar/Thayir(Curd) Sadham and we South Indians love their Parathas, Pooris, Kulchas, Dhoklas, Theplas, Baturas etc., So it became a routine in our class to share, literally we used to swap our lunch boxes. My favourite among the dishes was Dhokla and stuffed Parathas with Punjabi Mango Pickle/Sweet Mango Pickle. It was during those time that I started preparing stuffed Parathas, Baturas etc., which was quiet new to our palate at home.
     And among other Parathas, the most frequented is this Mooli Paratha.  Mooli/Radish Paratha is prepared with whole wheat flour and grated radish seasoned to taste.  Radish tends to ooze out a lot of water from it, so it's quite important to squeeze out the excess water, before kneading it into a dough, otherwise, the dough would be very difficult to handle.  Parathas are usually cooked over the griddle with oil/ghee drizzled over it.  The smell of Radish and ghee wafts out a pleasant aroma while cooking. This Mooli/Radish Paratha can be eaten with just some Curd Raitha or Pickle.


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Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 10-15 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15 - 20 Minutes

 

For more PARATHA RECIPES, Click here...

HOW TO MAKE MOOLI/RADISH PARATHA

INGREDIENTS :

For the Dough :

Whole Wheat Flour - 2 Cups
Radish - 1 Cup.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook :

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD :

• Clean, Wash, Peel and Grate the radish, sprinkle a dash of salt over it and leave it aside for few minutes.
• Squeeze out the excess water from the grated radish.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each paratha in medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Mooli Paratha and cook them until they turn into golden brown colour on both the sides.
• Serve Mooli/Radish Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

NOTES :

• Grated radish tends to ooze out excess water from it, make sure to squeeze it out.
• Can substitute 1/4 Cup of grated radish for Radish leaves too.
• Can substitute Red Chilli Powder for Green Chillies.
• Garam Masala/Chat Masala can also be added while kneading the dough.
• Can add Spring Onions/Coriander leaves along with grated radish.
• Can stuff the radish mix and then roll it out too, instead of kneading it along with the flour.
• Some recipes even call for sauteing out the grated radish to ensure that there is no water in it.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Mooli Parathas just before serving.

MOONG DHAL FRY

     Moong Dhal Fry or Tadka is one of the popular and most sought recipes.  It is one of the most common dishes prepared to go along with Chapathis and rotis. Dhal Fry is usually prepared with Moong Dhal/Masoor Dhal/ Tuvar Dhal/Bengal Gram Dhal.  It is an easy recipe with very few ingredients and all the more it can be prepared within minutes. This Dhal Fry goes well with Chapthis, Rotis, Parathas, Naans, Kulchas and Pulkas; with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,
      It is basically Dhal Tadka where Dhals(Lentils) is cooked and seasoned with mild spices, 'Tadka' simply means tempering, where the spices are spluttered in oil/ghee to add flavour and taste to the dish. Tadka instantaneously enhances the aroma of the dish. Tadka or Tempering is literally an Art.  If performed well you get instant results. Some Temperings should be Poured into the dish, and some temperings should be done initially and then the ingredients should be mixed and cooked over it. Indian cooking stresses on various strict methods of tempering. Tempering includes spluttering of spices in oil or ghee or butter until they crackle, or just simply enhancing the flavour of the spices in low flame without allowing them to splutter. We can just brush off the idea, but the in depth notion behind the art gives an extra special note to the dish transforming it into a tasty, aromatic and flavour filled dish.
    This is a North Indian Style of preparation where the tempering is mostly done with Cumin Seeds rather than with Mustard. Cumin Seeds along with other spices and condiments are tempered in Ghee in low flame until the flavour is released for this Dhal Fry. To get a restaurant like Dhal with a smoky flavour, Dungar method can be used to infuse the authentic smoky smell. This dhal has a beautiful creamy texture and a bright yellow colour and the tempering enhances the feel of the dish with a heart warming aromatic effect.


Cuisine : North Indian
Course : Side Dish
Spice Level  : Low
Difficulty : Easy
Serves : 3 - 4
Author : SM


Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK MOONG DHAL FRY

INGREDIENTS:

For Dhal :

Moong Dhal - 1/2 Cup
Water - 11/2 Cups
Onions - 1 No.
Green Chillies - 3-4 Nos.
Ginger - a Small Piece
Garlic - 2 Cloves
Tomato - 1 No.(Optional)
Turmeric Powder - 1/2 Tspn
Garam Masala Powder - a Pinch (optional)
Kasoori Methi(Dried Fenugreek Leaves) - Few
Butter/Ghee - 1 Tspn

For Tempering :

Ghee/Oil - 2 Tbspn
Cumin Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Asafoetida Powder - 1/4 Tspn
Kasuri Methi - Few

To Garnish :

Cream - 1 Tbspn(optional)
Coriander Leaves - Few

For the Smoky Flavour :

Charcoal Briquette - Small Piece
Vegetable Oil - 1/2 Tspn
Ramekin - 1 No.

METHOD :

For Dhal :

• Clean and wash the dhal until the water runs clear.
• Add 11/2 Cups of Water to the dhal along with other ingredients mentioned under 'For Dhal'.
• Pressure cook the dhal for a whistle in high flame and for another whistle in low flame.
• Switch off the flame and allow to pressure to release. 

For Tempering :

• Heat Oil/Ghee, immediately lower the flame and splutter Cumin seeds, Dry Red Chillies and Asafoetida powder and Kasuri Methi.
• Pour the tempering to the Dhal and mix well.
• Garnish it with Cream and Coriander Leaves.
• Serve hot with the dish of your choice.

For Smoky Flavour (Optional) :

• Place a small ramekin in the middle with some vegetable oil inside.
• Add the red hot coal inside the oil and cover the pot with a lid.
• Leave the smoky charcoal inside the pot for a while.
• It will give the Dhal Fry a smoky flavour.

NOTES :

• Can use Masoor Dhal for the dish or mix equal amount of Masoor dhal and Moong dhal for the recipe.
• The above dhals do not require soaking and both Dhals require the same amount of cooking time.
• If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking.
• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Adding Tomatoes and Cream are totally optional.
• Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish. 
• Pour the Tempering to the cooked dhal.
• Can also substitute Green Chillies with Red Chilli Powder.
• Infusing the Smoky Flavour to the dhal is totally optional. 

TOMATO RICE /THAKKALI SADHAM

     Tomato is one vegetable with its counterpart Onion which finds its Highs and Lows in its price journey in an Indian market. Sometimes priced high and sometimes at its low - it scares us with its price most of the time.  On the other hand, if the cultivation hits its mark, then needless to say it would be sold for such a low price that we can buy a big basket full of Tomatoes at no cost. That is the time Indian kitchens line up with Tomato dishes on a row.  My mom prepares Tomato Juice, Tomato Pickle etc., and even I have tried my hand preparing Tomato Sauce thrice, while I was in India.  Even I make Tomato Purees and store them up in refrigerate for future usage.
     Indian cooking especially South Indian cooking is incomplete without tomatoes.  Debated until today as a Vegetable or a Fruit, these red coloured luscious Tomatoes are always a treat to our eyes.  With varieties of different tomatoes in the market, varying with shades, tastes and sizes, we are totally spoilt by choices.
     Tomatoes always come for a rescue when you are in short of time or a vegetable in the kitchen, may be for a chutney, pickle, salad, rice mix, soup or a curry.  It hits the show as 'one man army'. Most of the recipes are quick enough and all the more adds a richness and lusciousness to the dish its added into adding a slight note of tanginess and sweetness.
    Along with other variety rice list, Tomato Rice takes a special part with its fiery red colour and tanginess. Tomato Rice can be prepared by different methods, most commonly prepared Tomato Rice is the simple version and another one is Tomato Pulao prepared using Basmati/Seeraga Samba Rice with more flavours and spices.
    This simple version of Tomato Rice suits well for a weekday lunch, also suits best for Lunch Box packing.  This is one rice dish I had frequented in my lunch box during my school days. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it, veggie poriyals or sautes also accompany well with this humble Tomato Rice. Serve it along with a cup of Yogurt/Curd or Curd Raitha or simply complete it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.


Cuisine - South Indian
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

• Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
• Mix the Rice with 1 Tbspn of Oil/Ghee and leave it aside.
• Finely chop Onions, Tomatoes, Ginger and Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Dry Red Chillies and Curry Leaves.
• Sprinkle Asafoetida Powder and immediately add finely chopped Onions, Green Chillies, Ginger and Garlic and saute them until onions turn translucent.
• Add Turmeric Powder and Red Chilli Powder and fry them for a while in very low flame.
• Add finely chopped Tomatoes, along with Salt and a pinch of Sugar to it and mix well.
• Saute until tomatoes turn soft and well cooked.
• Add Tamarind paste to the above and mix well.
• Sprinkle few teaspoons of water if necessary and leave this on a low flame until oil separates from the mix.
• Add the cooked Rice and mix it until well combined on a very low flame.
• Serve hot with any veggie dish of your choice, or simply serve it with Potato Chips/Appalam/Vadagam.

NOTES :

• Can prepare this dish with par-boiled rice too. 
• Cook the rice variety you are using, Al dente.
• Adjust the amount of green chillies and dry chillies to your preference.
• Gingelly (sesame) Oil would suit best for the dish. 
• Adding tamarind paste is purely optional, the tomatoes I get here are not as sour as the ones in India, so my MIL suggested me this idea and it does total justice to Tomato Rice.
• Adjust the amount of tomatoes to suit your level of tanginess. 

PARUPPU PODI

     Any South Indian Pantry would be incomplete without Spice Powders or Podi Varieties.  As simple as it is, the list is quite long and versatile - Idli Milagai Podi, Paruppu Podi, Kariveppilai(Curry Leaves) Podi, Ellu Podi, Poondu Podi, even Nellikkai(Gooseberry Podi and Pavakka(Bitter gourd) Podis are prevalent these days.  These spice Powders are coarsely ground spice mixes traditionally prepared and used as condiments. Some times mixed with Sesame Oil/Gingelly Oil or sometimes with a drizzle of hot melted Ghee(Clarified Butter), these condiments play a spicy and wholesome role.
     Virundhu, an elaborate South Indian meal, especially served for lunch in Thalai Vazhai Ilai(Banana Leaf) consists of a long list of local delicacies and one main item is always Paruppu Podi.  The first item to be served along with rice would always be either Paruppu Kadasal or Paruppu Podi with ghee.
     Fuming hot rice with Paruppu podi and ghee, followed with Rasam, then Curd(yoghurt) accompanied with some Veggie side dish, Appalam and needless to mention the most lovable flavour enhancer - the one and only Pickle, may sound quite simple but the taste and wholesome feel it gives takes you to another world of contentment. This Spice powder suits for all occasions may be for  Virundhu(banquet) or for simple lunch menu or when you are totally lazy to cook, this ready to mix homemade Paruppu podi comes handy.
     This recipe of Paruppu Podi is an easy one with very fewer ingredients. I usually prepare a small batch which could last for a month or so. As I use Pottukadalai in this recipe, the texture of this Spice Powder is quite soft and gives a fullness while mixed with rice.  We have it along with hot melted ghee, even Gingelly Oil/Coconut oil tastes good along with this. The tropical climate here reduces the shelf life.  If planning for a large batch, add Tuvar Dhal instead of Pottukadalai or store it in the freezer.

Cuisine : South Indian
Recipe Type : Spice Powder
Spice Level : Medium
Difficulty : Easy
Yields : 200 - 250 Gms
Author : SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS :

Bengal Gram Dhal - 1/2 Cup
Roasted Gram Dhal(Pottukaladai)/Tuvar Dhal - 1/2 Cup
Dry Red Chillies - 4-5 Nos.
Pepper Corns - 5- 6 Nos.
Asafoetida - 1/4 Tspn
Salt - To Taste

METHOD :

• Dry roast Bengal Gram Dhal and Pottukadalai in a very low flame until it turns slightly golden brown in colour.
• Switch off the flame and keep it aside.
• Dry Roast red chillies until they are fragrant with brown spots. Do not over toast.
• Add Peppercorns, Asafoetida Powder and fry for a while.
• Allow the ingredients to cool down. 
• Toss them into a blender jar along with salt and grind it into fine/coarse powder.
• Can serve this Paruppu Podi mixed with Gingelly Oil/Coconut Oil/Melted ghee.
• Goes well with Rice.
  

NOTES :

• Keep the flame low while dry roasting the ingredients.
• Perfectly roasted ingredients increase the shelf life. 
• Can use Tuvar dhal instead of Pottukadalai.
• Adjust the amount of Red Chillies according to your spice preference.
• Can grind them to a coarse powder, if preferred.
• Store them in sterilized air tight jars in moisture free place.
• Can store them up to one month at room temperature.
• Can store them in the freezer for about two to three months.

NASI GORENG / FRIED RICE

     Nasi Goreng in the literal sense means Fried Rice, where ' Nasi' stands for 'Rice' and 'Goreng' means 'Fry' in Malay and Indonesian.  It is considered as the National Dish of 'Indonesia', least to mention its popularity in Malaysia, Singapore and Thailand.  Nasi Goreng is a local delight available at almost all eateries in South East Asia.
    Nasi Goreng is a simple dish prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce.  Some recipes call for Belacan(Shrimp Paste), Chilli Paste, Sambal Paste etc.,  Nasi Goreng is usually prepared with left-over rice and seasonings along with various accompaniments like Shrimps/Prawns, Chicken, Meat, Seafood, Egg and Vegetables, Mushrooms or Stinky Beans(Petai).  Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Rice is another delicacy from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre.
    Though the history and origin of the dish trace back to China and travelling along with Chinese immigrants to South East Asia. It has taken several twists and turns to adjust to the taste buds of the locals. Nasi Goreng is locally served with Fried Eggs, sliced Cucumbers or Keropok(Crispy Fryums), sometimes garnished with Bawang Goreng(Fried shallots) and Scallions.  Side accompaniments like Chilli Jeruk or simple dips made with Chilli Padi (Birds Eye Chillies)/Bawang Putih(Garlic) in Light Soy Sauce are served along with Nasi Goreng to spice up the dish.

For more FRIED RICE RECIPES, Click here...

Cuisine - Indonesian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE NASI GORENG/FRIED RICE

INGREDIENTS :

For Fried Rice :

Jasmine Rice : 2 Cups(Cooked)
Eggs - 2 Nos.
Bunapi Mushrooms - 1 Small Bunch
Carrot - 2 Tbspn
Onions - 1 No.
Garlic - 4-5 Cloves
Bird's Eye Chillies - 2 Nos.
Light Soy Sauce - 1 Tbspn 
Kicap Manis/Sweet Soy Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn

To Garnish :

Scallions/Chives - Few Stalks

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

METHOD :

• Cook the fragrant rice as per instruction and allow it cool.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent. 
• Add Light Soy Sauce and Kicap Manis and give a quick stir.
• Add in finely chopped Carrots and Mushrooms to the above and toss it briefly on a low flame or until the vegetable cook. 
• Add cooked Fragrant Rice, along with Salt and a pinch of Sugar. 
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the sauces.
• Stir in Scrambled Eggs to the rice. 
• Fry the rice in high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Nasi Goreng/Fried Rice with Scallions.
• Serve Nasi Goreng/Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Adjust the number of Chillies to suit your spice level.
• Can add any vegetable of your choice in this Fried Rice.
• Can also add Shrimps, Chicken Pieces, Fish or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice. 

CABBAGE THORAN

       'Thoran/Upperi' is a simple stir-fry prepared with finely chopped vegetable, usually seasoned with mild spices and condiments and few spoons of grated coconut are added to the stir-fry. The vegetables are finely chopped in a local method called 'Kothi Ariyal'. It is literally a skill according to me, cutting the vegetables holding them in a hand and chopping it out as finely as possible with a sharp knife.  The fact is that no cutting board is used for the purpose.
      Most of the dishes in Kerala cuisine has Coconut, Coconut and more Coconut or Coconut Milk or the dishes would be prepared in Coconut Oil. That gives the typical 'Nadan Ruchi' the most phenomenal & authentic taste and flavour of 'Deivathinthe Swantham Nadu' - God's Own Country.  Thoran/Upperi is a predominant item served along with various other dishes in a Kerala Sadhya (Banquet).
      Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach etc., can be cooked in this method. Even vegetables like Cabbage, & Carrot, Beans & Carrot, or all three can be mixed together and prepared in the same way.

For more recipes on SADHYA, click here...

Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

INGREDIENTS:

Cabbage - 2 Cups
Shallots - 4-5 No's.
Ginger - a Small Piece (Optional)
Garlic - 1–2 Cloves
Green Chillies - 2 No's.
Coconut - 2–3 Tablespoons
Salt - To Taste
Sugar - a Pinch

For Seasoning:

Mustard Seeds - 1 Teaspoon
Bengal Gram/Urad Dhal - 1 Teaspoon
Curry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tablespoon.

METHOD:

• Clean, shred and finely chop the Cabbage.
• Finely chop Shallots, Green Chillies, Garlic & Ginger.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry leaves.
• Add finely chopped Shallots, Green Chillies, Garlic, Ginger and saute until shallots turn translucent.
• Add a pinch of Cumin seeds followed with finely chopped Cabbage.
• Add Salt & Sugar and give a quick stir.
• Cover and cook briefly.
• Add in grated coconut and mix well.
• Cook for a while on a low flame.

NOTES:

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic & Ginger is truly optional.

VARUTHARACHA SAMBAR

    One of the most popular curries in South Indian Cuisine.  One Curry which suits with versatility from Steamed Rice to Tiffin items like Idli, Dosa, Uthappam, Ven Pongal, Vadai, Upma etc., It has become a quintessential accompaniment in South Indian Cuisine. From a banquet to a simple home made breakfast/lunch/dinner or in a restaurant, a must have dish would be none other this humble Sambar.
     The taste and method of preparation vary regionally.  According to me, I believe it is a signature dish and it can widely vary from home to home and person to person. Being a Coimbatorean, I feel the most flavour filled Sambar would be Annapoorna Gowrisankar Sambar.  May be we all set it as an example, a bench mark to perfect our Sambar.  But personally, my Mom makes the best Sambar ever.  She is a Sambar expert and I wonder how it turns out to be the same every time she prepares it.  So tasty and the smell of it would ask us to go for an extra serving. I know the secret ingredient is a "Big Piece of Asafoetida" & freshly roasted and ground spices.
     Major ingredient for a Sambar is mostly - Tuvar Dhal, some recipes call for Moong Dhal/Masoor Dhal or a mix of both the Dhals.  Rest of the ingredients are added to suit the taste and preference, right from Vegetables to Spices.  Some Sambars are prepared just for Tiffin Items which is called Tiffin Sambar.  Some add freshly roasted and ground spices and coconut to Sambar as in Kerala Sambar and it is called Arachuvitta/Varutharacha Sambar.  Some add more asafoetida for a better flavour.  Some prepare it with more dhal and no coconut.  If you need a simple version, go ahead to add some Readymade Sambar Powder.  Udupi Sambar is another version which is slightly sweeter and more flavour filled compared to other versions.
    Also, we can get wild with the imagination of adding vegetables into it.  Right from Pearl /Sambar Onions, Onions, Tomatoes, Pumpkin, Squash, Carrot, Drumstick, Radish, Lady's Finger/Okra, Brinjal, Gourds, the list spreads along with Cauliflower, Capsicum, Beetroot, Beans, Potatoes, Spinach etc., Mix along a variety of vegetables or just prepare it with one single vegetable, in any manner you prepare, Sambar is always Sambar, but it acquires the flavour of the vegetables to make it more special indeed.
     This recipe is how my MOM makes, and it is typically a Kerala Style, particularly Palakkad style of Sambar prepared with roasted spices and coconuts.  This Sambar suits best to be served in a Sadhya/Banquet.

For more recipes on SADHYA, click here...

INGREDIENTS :

For Dhal:

Tuvar Dhal - 1/2 Cup
Turmeric Powder - a Pinch

To Roast & Grind :

Coconut Oil - 1 Tbspn
Asafoetida Block - a Small Piece(Size of 1 cm Cube)
Fenugreek Seeds - 1/2 Tspn
Dry Red Chillies - 4-5 Nos.Coriander Seeds -  3 Tspns
Curry Leaves - 1 Sprig
Coconut - 1/2 Cup

Other Ingredients:

Mixed Vegetables - 1 - 11/2 Cup
Shallots - 8-10 Nos.
Tomato - 1 Medium Sized
Tamarind - 1 Lemon Size
Salt - To Taste
Jaggery - a very Small Piece (Optional)

For Tempering:

Coconut Oil - 1 Tbspn
Mustard Seeds - 1 Tbspn
Fenugreek Seeds - 1 Pinch (Optional)
Curry Leaves - a Sprig

METHOD :

To Cook Dhal :

• Wash and soak Tuvar Dhal for about 30 minutes(Optional).
• Discard water used for soaking, pour about 11/2 Cups of Water for 1/2 Cup of Tuvar Dhal, add Turmeric Powder.
• Pressure cook the Tuvar Dhal on a high flame a Whistles and for another 1 or 2 Whistles on a low flame.
• Switch off the flame and allow it to cool.
• Mash the cooked Tuvar Dhal slightly with the back of a ladle(optional). 

For more details on How to cook Beans Lentils and Pulses, click here ...

To Roast & Grind - Sambar Masala :

• Heat Coconut Oil in a pan, and roast the ingredients mentioned under 'To Roast & Grind, on a very low flame.
• First, add the Asafoetida block and fry for a while until it turns crisp & aromatic.
• Follow it with Fenugreek seeds, let it splutter.
• Then add Coriander Seeds and Dry Chillies.  Fry until the raw flavour goes and they turn aromatic.
• Add Curry Leaves and grated Coconut.  Fry this until grated Coconut turns into golden brown in colour on a very low flame.
• Care should be taken not to burn the spices and coconuts, which will totally spoil the flavour.  
• Switch off the flame and allow it to cool.
• Grind this into a smooth paste, adding little water while grinding.
• Fresh Sambar Masala is ready for use.

For Varutharacha Sambar:

• Soak Tamarind in warm water for few minutes and extract tamarind juice out of it and keep it aside.
• Clean, cut/chop the Vegetables accordingly.
• Chop the Tomatoes and keep it aside.
• Clean, Peel and Wash the Shallots and keep it aside.
• Heat Oil in a pan and Saute the Shallots until it turns translucent.
• Add the Vegetables and the sauteed Shallots, Tomatoes to the cooked Tuvar Dhal along with a dash of Salt and mix well.
• Cook the Vegetables on a low flame.
• Once the Vegetables are cooked add the Tamarind Extract and boil it for few minutes until the raw flavour goes.
• Pour the ground Sambar Masala, add enough water and allow it to boil.
• Lower the flame and boil it until the Raw flavour goes.
• Add Jaggery & adjust the amount of Salt and mix well.
• Leave it on a low flame for few more minutes or until you get the desired consistency.

 

For Tempering:

• Heat Coconut Oil in a pan, Splutter Mustard seeds, Fenugreek Seeds and Curry Leaves.
• Pour the Sambar into the tempering and boil if for few minutes.
• Switch off the flame and cover the Sambar with a lid.
• This is to retain the flavours and also helps the flavours get well infused into the Sambar.
• Serve Varutharacha Sambar hot with Steamed Rice with a drizzle of Ghee(Clarified Butter) over it.
• Goes well with Idli, Dosa, Uthappam, Upma, Pongal etc.,& etc.,
• Varutharacha Sambar is an unavoidable accompaniment in a Kerala Sadhya(Banquet).

 

NOTES :

• Can add a teaspoon of Ghee/Oil while Cooking the Dhal.
• This will help avoid splattering of water around the pressure cooker.
• Also, it will increase the surface area, alternatively speed up the cooking time.
• Discarding the water used to soak and adding fresh water to cook the Dhal, will reduce the risk of bloating & flatulence caused by lentils. 
• Cooking time solely depends on the nature of the dhal, heat, amount of water and method of cooking. Adjust accordingly.
• Can also cook the Tuvar Dhal in a regular sauce pan.
• Can also add Coriander Powder and Red Chilly Powder instead of whole seeds.
• If adding spice powders, fry the coconut until golden brown and then follow it with the spice powders.
• My Mother uses an extra amount of Asafoetida in her Sambar which is the secret ingredient which makes it extra special.
• But some do not prefer the overwhelming flavour & aroma of Asafoetida in Sambar.
• Adjust the amount of the above spices, Asafoetida & Tamarind to suit your preference.
• Freshly ground Sambar Masala makes this Varutharacha Sambar extra special with fresh flavours.
• Adding Jaggery is truly Optional, but it helps to balance the overall taste of the Sambar.
• Vegetables like Shallots, Drumstick, Eggplant/Brinjal, Okra/Lady's Finger, Gourds, Pumpkins, Carrot, Radish, Turnips etc., can be used.
• Use any one vegetable or mix up few of them for the recipe.
• If using Shallots and Okra(Lady's Finger), Saute them in some Oil and then add it along with other Vegetables.
• If using Okra, fry them in a bit of oil until the sticky nature of the okra is removed before adding it into the Sambar.
• If using Shallots, saute it until it turns translucent.
• I have used Coconut Oil in the recipe. Can use any other Vegetable Oil/Ghee.
• Varutharacha Sambar goes well with both Tiffin items & Rice.