January 07, 2019 No comments

KERALA SADHYA SAMBAR

സാമ്പാർ ഇല്ലാതെ എന്തു സദ്യ ?!!! What's a Sadhya without a Sambar?!!!

    When it comes to a Sadhya, one main dish which can never be compromised with is SAMBAR. I have noticed that the Sambar served in a Sadhya has a flavour & aroma unique to itself. Well, Sambar is one dish or Curry talked much about its provenance and variations. As I had earlier mentioned in my Varutharacha Sambar Recipe that Sambar is a signature dish. It varies with each & every person, kitchen to kitchen & regionally. The versatility and diversity of Sambar are so overwhelming that it can be paired with almost every dish 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 & highly popularised by South Indian Restaurants.
   Though the provenance of the quintessential Tamilian Sambar was a Maratha creation, it can be found in almost every South Indian Cuisine & also in Udupi Cuisine with regional variations. Palaghat Iyers, who migrated to Kerala from Tamil Nadu would have brought the tradition of Sambar to Kerala Cuisine. And what made their Sambar distinct is the addition of locally available ingredients. Obviously, we all know if it is Kerala then it should be Coconut & Coconut Oil. Most of the Kerala Sambar uses Coconut in the recipe and the Sambar recipes without Coconut also find its unique mark as all the seasoning are done in Coconut Oil.
   When it comes to Sadhya Sambar, it is one major attraction in a Sadhya Vattom. One of the main Ozhichu Curry or Curry served along with Rice. Though Curries like Paruppu, Parippu Curry, Moru Curry, Pulissery, Rasam are also served, Sambar is a must and unavoidable curry when it comes to Kerala Sadhya or Tamil Style Virundhu. Well, what makes a Sadhya Sambar special is that it should be flavourful & aromatic and should stand alone in midst of other long listed dishes in a Sadhya Vattom.
   Some even make it simpler by preparing it with Sambar Powder. But traditionally Sadhya Sambar is prepared in an elaborate way. Though the basic ingredients of a Sambar come under a broad outline - Tuvar Dhal & Tamarind based Curry. But other ingredients vary according to the cook and region. During family Weddings in Kerala, I have seen cooks making it with freshly roasted and ground Sambar Masala and the Vegetables used for a Sadhya Sambar has its unique style. Local Vegetables like Ash Gourd, Pumpkin, Drumstick, Brinjal (Eggplant), Okra (Lady's Finger), Elephant Foot Yam, Raw Banana, Yellow Cucumber (Vellarikka) & Tomatoes are added in it. Usually, Shallots or Ulli are not used while cooking for Sadhya. But Ulli/Shallot Sambar is one authentic Sambar commonly found in Kerala & Tamil Cuisine.
   Sambar is always Sambar, but it acquires the flavour of the spices, coconut & the vegetables added into it to make it more special indeed. Though this recipe is similar to Varutharacha Sambar, the uniqueness of Kerala Sadhya Sambar comes with the addition of a few other spices & usage of traditional Vegetables and above all tempering the seasoning in Coconut Oil. Some even keep Sadhya Sambar simple and prepare it in a quick & easy method, as there would be a long list of dishes to be prepared for a Sadhya Vattom. But this Sadhya Sambar recipe is a traditional method prepared commonly by cooks in Kerala for a Sadhya.

For more SADHYA RECIPES, click here...

Cuisine - Kerala (South India)
Course - Curry, Side Dish
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15 -20 Minutes
Cooking Time - 25 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA click here...

HOW TO MAKE KERALA SADHYA SAMBAR

KERALA SADHYA SAMBAR

INGREDIENTS :

For Dhal:

Tuvar Dhal(Pigeon Pea) - 1/2 Cup
Turmeric Powder - a Pinch

Coconut Oil/Ghee - 1 Teaspoon (Optional)

To Roast & Grind :

Coconut Oil - 1 Tbspn
Asafoetida Block - a Small Piece (Size of 1 cm Cube)
Fenugreek Seeds - 1/2 Teaspoon
Dry Red Chillies - 4–5 Nos.
Coriander Seeds - 3 Teaspoons
Cumin Seeds - a Pinch
Peppercorns - 2–3 Corns
Curry Leaves - 1 Sprig
Coconut - 1/2 Cup

Other Ingredients:

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

For Tempering:

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

KERALA SADHYA SAMBAR

METHOD:

To Cook Dhal:

Wash and soak Tuvar Dhal for about 30 minutes (Optional).
Discard the water used for soaking the Dhal.
Pour about 11/2 Cups of Water for 1/2 Cup of Tuvar Dhal, add Turmeric Powder & a teaspoon of Coconut Oil/Ghee.
Pressure-cook the Tuvar Dhal on a high flame a whistle 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 - Sadhya 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 along with Cumin Seeds & Peppercorns.
Fry this until grated Coconut turns into golden brown 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 Sadhya Sambar Masala is ready for use.

For Kerala Sadhya 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.
Add the Vegetables and the 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 a few minutes until the raw flavour goes.
Pour the ground Sadhya 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 a 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 it for a 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.,
Kerala Sadhya Sambar is an unavoidable accompaniment in a Kerala Sadhya (Banquet).

KERALA SADHYA SAMBAR

NOTES:

Can add a teaspoon of Ghee/Coconut Oil while Cooking the Dhal.
This will help avoid splattering of water around the pressure cooker.
Also, it will increase the surface area, alternatively speeding 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 saucepan.
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 Varutharacha Sambar which is the secret ingredient which makes it extra special. Can do the same for this Sadhya Sambar too.
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 Sadhya Sambar extra special with fresh flavours.
Adding Jaggery is truly Optional, but it helps to balance the overall taste of the Sambar.
Local Vegetables like Ash Gourd, Pumpkin, Drumstick, Brinjal (Eggplant), Okra (Lady's Finger), Elephant Foot Yam, Bottle Gourd, Raw Banana, Yellow Cucumber(Vellarikka) etc., can be used in this Sambar.
Use any, one or two vegetables or mix up a few of them for the recipe.
Shallots are usually not added while preparing Sambar for Sadhya.
If using Shallots saute it in some Oil until it turns translucent and then add it along with other Vegetables.
If using Okra (Lady's Finger), fry them in a bit of oil until the sticky nature of the okra is removed before adding it into the Sambar.
I have used Coconut Oil in the recipe. Can use any other Vegetable Oil/Ghee.
Kerala Sadhya Sambar goes well with both Tiffin items & Rice.

August 28, 2020 No comments

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.

April 10, 2017 No comments

August 19, 2021 No comments

SAMBAR POWDER

     Sambar is one of the most important dishes in South Indian Cuisine. And it is one of my Amma's speciality. We all like her sambar and I have seen her siblings asking her to make it every time they visit our home. She doesn't use any sambar powder for it. Her Sambar is uniquely fresh and fragrant. And the secret behind is that she meticulously fries the ingredients along with coconut, every time she makes sambar and that is every day. It is the only vegetarian curry my brother has for rice and whatsoever, she cooks sambar daily. The last time when I was home, she had made sambar to go along with Ven Pongal, with the freshly plucked brinjals (Egg Plants) from our kitchen garden, the taste and smell of it is still lingering in my mouth.
    I always have felt that Sambar is a signature dish. No two sambars are the same. There are varieties of sambar recipes, not only unique to regions or areas but also carries its uniqueness with every home and individuals. It is because of the ingredients and the amount of it used, with the variations in roasting and grinding them.
   I usually make sambar like how my Amma makes, but naturally, it doesn't taste the same. I freshly roast all the ingredients and grind them whenever I make Sambar. But I was always in a query of making sambar powder, and I hardly found something which suited our taste.
     This recipe is the one which I finally settled with, which suited our taste as well as it's quite flavourful. So I always have a batch of this Sambar Powder ready for my use in my Pantry. Spice powders are one easy way to make any curry instantly.

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

Preparation Time : 5 -7 Minutes
Cooking Time : 15 - 20 Minutes

INGREDIENTS :

Dry Red Chillies - 25 Nos.
Coriander Seeds - 4 Tbspns
Asafoetida block - 1 Small Piece
Fenugreek Seeds - 1/2 Tspn
Cumin Seeds - 1/4 Tspn
Pepper - 1/4 Tspn
Bengal Gram Dhal - 1 Tbspn
Tuvar Dhal - 2 Tbspn
Dry Coconut (Copra Thenga) - 1/2 Cup
Curry Leaves - 3 Sprigs
Coconut Oil - 2 Tbspn
Turmeric Powder - 1 Tbspn.

METHOD :

If there is nice sunshine or summer, then dry all the ingredients under the sun before roasting them.
Heat oil in a pan, on a low flame, roast the Asafoetida block until it turns crispy on all sides and fragrant.
Add Fenugreek Seeds and roast until they splutter.
On a low flame, roast the Dry Chillies until they pop and fluff up and until they become hot.
Add Coriander seeds to the above and roast until the raw flavour goes and they are totally hot and fragrant.
Add Bengal Gram Dhal, Tuvar Dhal and roast them until they are golden brown.
Add Cumin seeds and Peppercorns and give a quick stir.
Finally, add grated Dry Coconut and Curry Leaves and roast them until coconuts turn golden brown.
Roast them on a low flame until the coconuts are totally dry.
Remove from fire and add Turmeric Powder into it and mix well.
Allow it to cool.
Grind the roasted ingredients to a nice powder using a mixer or a coffee grinder.
Allow the Sambar Powder to cool off completely before storing them.

NOTES :

Drying the ingredients in sun is totally optional.
Care should be taken not to burn the ingredients. It would totally spoil the taste of the powder.
Roast all the ingredients in low flame.
If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
If grinding at home, do not overload the mixer. Grind them in small batches and mix them all finally.
Store them in an air-tight container in dry place.
Do not use a wet spoon or wet hand while using the powder.
I use Copra Thenga (dried kernel of coconut) for this recipe.
Can also use freshly grated coconuts too, but make sure its fried well and is totally dry.