Andhra Style Vegetable Sāmbhar

Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe. This recipe is Andhra style. Andhra Sāmbhar is a very popular recipe. South Indian meal is incomplete without Sāmbhar! So go and try and enjoy!

Ingredients

 Tovar Dhal                1 cup

Water                       2 cups

Tamarind                   small lemon size    

Turmeric Powder         ½ tsp

Red chili powder          1 tbsp.

Sāmbhar powder          1 ½ tbsp..

Asafetida powder         ½ tsp.

Coconut oil/ghee          1 tsp.

Sugar                          1/4 tsp.

Salt                            to taste  

Vegetables

Brinjals                       2 no

Tomatoes                    2 no

Carrot                         ½ no.

Green Capsicum            1 no

Green Chilies                2 no (silted)

Curry leaves                 2 strings

For Tempering:

Oil                               1 TSP

Mustard seeds               1 Tsp.

Cumin seeds                ¼ tsp.

Red Chilies                   2 no

Curry leaves                  few.

Method:

• Soak the tamarind in hot water and extract the juice and keep aside.
• Wash and cut the vegetables in lengthwise and keep aside.
• Fry the Tovar dhal in dry pan till brown color.
• Soak the dhal in pressure cooker for 15 minutes by 2 cups of water.
• Add sliced green chilies, chopped 1 tomato, turmeric powder, chili powder and 1 tsp of ghee and cook until 3 whistles.
• After 3 whistles, open the cooker lid and mash the dhal and keep aside.
• Cook the vegetables in 2 cups of water by adding salt and turmeric powder. Cook it simmer at 10 minutes.
• When vegetables are half cooked, add the vegetables to the dhal mixture add 1 to 2 cups of water and add required salt and  1 tsp of chili powder into it.
• Now add the extracted tamarind juice into it.
• Add sambhar powder and a ¼ tsp of sugar into it and mix it well.
• Cook it on simmer for 10 minutes.
• Heat a oil in a pan, crackle the mustard seed, after that add all seasonings fry it.
• Add this fried tempering into the cooking sambar.
• Now Sāmbhar is ready to serve.
• Serve hot with steamy rice, idlis and dosas.

 See my  other Sambhar Recipes :
Udipi Sambhar
Express Tomato Sambhar, 
Millaghai Sambhar, 
Kerala Sambhar,
Hotel Idli Sambhar
Arachuvitta Sambhar

Moru kachiyathu/ Seasoned Buttermilk

This is a simple dish from Kerala. I prepare Moru Kachiyathu (Seasoned Butter Milk) whenever I am in hurry & also Dhuvadesi days. It is very easy and can be prepared in less than 10 minutes. You don't need coconut for this recipe.

Ingredients:

Yogurt                                        2 cups (room temperature)

Water                                         1 cup

Ginger grated                              1 tsp.

Turmeric powder                          ¼ tsp.

Salt                                             to taste.

Seasonings:                       

Coconut oil                                    1 tbsp..

Mustard seeds                                1/4 tsp.

Fenugreek seeds                             a pinch

Red chilies                                      2 no.

Curry leaves                                    1 stem   

Method:

• Blend the yogurt with water. Keep aside.
• Heat oil in a pan and splutter mustard & fenugreek.
• Add chilies, ginger and curry leaves. Fry it for 1-2 minutes.
• Add Turmeric powder in it. Mix well.
• Add blended butter milk & slat and stir well.
• Stir continuously for 5 to 7 minutes.
• Keep on stirring till it becomes warm. Never allow it to boil.
• Remove from the stove and stir for a few more minutes allowing it to cool.
• Serve hot with Rice. 

Note:

• Butter milk should be room temperature. Other ways it may cradle.
• You can store this one week in the refrigerator.

Arachu vitta Sambhar

Make a delicious Arachu Vitta Sambar using this simple recipe from my Madappalli.

Ingredients:

Tovar Dhal                              1 cup

 Tamarind extract                   ½ cup

Red chili powder                      1 tsp.

Sambhar Powder                      1 tsp.

Turmeric Powder                        ¼ tsp.

Salt                                                to taste

Hing                                               ¼ tsp.

Vegetables:

Chopped white pumpkins      ½ cup

Chopped carrots                       ½ cup

Tomatoes                                  2 no.

Curry leaves                              1 stem

Dry ingredients:  

Chenna Dhal (Bengal gram)     - ½ cup

Whole red chilies                          8 no.

Shredded Coconut                        ½ cup

Coriander seeds                            1 tsp.

Fenugreek seeds                             ½ tsp.

Oil                                                    1 tsp.

For Seasoning:

Coconut oil                                   2 tsp.

Mustard seeds                             1 tsp.

Broken Red chilies                       2 no.

Methi seeds                                 ½ tsp.

Method:

• Boil the Tovar dal in a pressure cooker. Mash it and keep aside.
• Heat oil in a kadai; fry all the dry ingredients for 3 minutes.
• Then grind together red chili powder, Sāmbhar powder, with some water. Grind like a paste. Keep aside.
• Cook the vegetables (pumpkins, carrots) with a turmeric powder in a little water.  Remove from the fire, when soft.
• Heats the coconut oil in a pan, add tomatoes, saute for a minute. Now add the ground Sāmbhar masala. Stir well. Add the cooked vegetables, mashed Tovar dhal and tamarind extract. Mix well and add   2 cups of water. Let it cook 20 minutes on low medium heat.
• In a small kadai, heat 2 tsp. of coconut oil and add all seasonings. Let it simmer till they begin to crackle.
• Add to the Sāmbhar and serve hot with rice. 

Mochai Kottai Kuzhambhu

This is also one of my favorite kuzhambhu .This is very famous in Madurai district. We can see the fresh pods in and around bazaars of Madurai, Tuticorin and Thirunelveli , during the summer season.
You can  add more vegetables to make this kuzhambhu. This  Kuzhambhu is a spicy and tangy gravy served with hot rice.

 Ingredients: 

Dry mocha Kottai (field beans)          1cup

Carrot                                             1no

Tomatoes                                        1 no

Grated ginger                                 1 tbsp.

Green chilies                                   2no.

Tamarind                                        small lemon size

Kuzhambhu Powder                         2btsp.

Turmeric Powder                              ½ tsp.

Salt to taste.

Seasonings:

Coconut oil                                     1tsp.

Mustard seeds                                ½ tsp.

Curry leaves                                  1 stem

Hing                                             ¼ tsp.

Method:

• Soak the Mochai bean overnight and pressure cook it with enough water and add 1 tsp of salt for 2 whistles or til the bean become soft. Keep aside.
•  Wash & Chop all vegetables.  Keep aside.
• Soak tamarind and extract the juice.  Keep aside.
• Heat the oil in a pan, and temper the mustard seed, chilies & hing.Once the seeds splutter add the chopped vegetables, tomatoes, ginger and curry leaves.
• Fry it for few minutes; now add kuzhambhu powder, turmeric powder. Fry It for 1 minute in low heat.
• Now add the cooked Mochai Kottai, and mix it very well.
• Now add the tamarind juice, curry leaves.  Let the kuzhambhu to boil till the raw smell goes. Cook till the vegetables become tender.
• Once the kuzhambhu become thick and the bean aroma comes, switch off the stove.
• Serve hot with rice.

A

Udipi Sāmbhar

Udipi Sambhar

The term Udipi (also Udupi) is also synonymous with delicious vegetarian food now found all over world (see Udipi cuisine). The origin of this cuisine is linked to Krishna Matta (Mutt). This cuisine was developed by Shivalli Madhwa Brahmins, who cooked food for Lord Krishna, and at Krishna Matta in Udipi, the food is provided free. Lord Krishna is offered food of different varieties every day, and there are certain restrictions on ingredients. Udipi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish.

The basic ingredients used in Udupi-Mangalorean cuisine are simple and easily available. They serve a unique sambar that is an excellent partner to Fluffy Idli. This Sāmbhar is very famous. You don’t need Sāmbhar powder for this Sāmbhar.

Ingredients:

Vegetables:

 Large Brinjals                                       1 no (Cut in Large pieces)

 Medium size Carrot -                             1 no (Cut into long pieces)

Any desired vegetables -                        (cut into long pieces)

Green Chilies -                                      4 no (cut slit)

Tomatoes –                                          1 no (Cubed)

Curry leaves                                          1 stem

Grated ginger                                        1 tsp. 

Dry ingredients For Sāmbhar Powder

Urad Dal/Split Black Gram                        1 tbsp.

Chenna Dal/Spilt Bengal Gram                  ½ tbsp.

Jeera/Cumin Seeds                                 2 tsp.

Coriander Seeds                                     1 1/2 tbsp.

Methi/Fenugreek Seeds                           ½ tsp.

Dry Red Chili (Preferably Byadagi, )          8 no  ( Adjust the spicy level according to the   taste)

Grated fresh/frozen Coconut                   1 cup

For Tempering:

Mustard Seeds                                     1 tsp.

Dry Kundu Red Chili,                             3 – 4 no

Hing/Asafetida                                     ¼ tsp.

Few Curry Leaves

Coconut Oil                                          1 tbsp. 

The other Ingredients:

 Thuvar dhal                                       – ½ cup

Tamarind                                            - small lemon size

Jaggery                                               - 1 tbsp.

Turmeric Powder                                  – ¼ tsp.

 Method: 

• Adding water to the split gram, turmeric powder and pressure cook, mash well and set aside.
• Soak tamarind in water for some time and extract the pulp.
• Heat the pan and dry roast all the ingredients for the Sāmbhar powder, initially only the dry ingredients and later adding the coconut.  Allow them to turn golden brown.
• Cool and grind to a smooth paste by adding very little water at time. Keep aside.
• Heat the oil in a heavy bottom pan, add all chopped vegetables, and curry leaves and saute for a minute.
• Pour the tamarind extract and let it boil for a while on a medium heat.
• When vegetables are cooked, add the cooked dal to it. Add salt. Let it boil for a minutes in a slow heat.
• Now add the grounded Sāmbhar paste and jaggery. Simmer on medium heat adding water if required.
• Make sure that the sambhar is not too thick or thin. Simmer and bring the whole sambhar to gentle boil for 5-8 minutes.
• Heat oil in a pan and add the mustard seeds first, when they crackle add all tempering ingredients and fry for a minute.
• Pour the tempering into the Sāmbhar and decorate with chopped coriander leaves. Covered the pan , so the flavor is locked in.
• Serve the famous hot Udipi Sāmbhar with idli, rice, dosais.

Express Tomato Sambhar

Tomato  sambhar is an unique variation to the lentil based traditional Sambhar recipe. This thakkali or tomato Sambhar has the tomato puree seasoned with mustard seeds, chilies and curry leaves and is best paired with steamed rice and idly/dosa.. I am sure you will like it. 

 Ingredients

  Ripe Tomato (Medium)               6 nos

  Toor Dal –                                  ½ cup

  Turmeric powder –                      ½ tsp

  Sambar powder                          2 tbsp

  Carrot (Medium)                        1 no

Salt to taste

 Seasonings 

 Oil                                               2 tsp

 Mustard seeds                             ¼ tsp

 Cumin seeds                               1/4 tsp

  Hing                                           ¼ tsp

 Green chili (small)                       2 (slit)

  Curry leaves – few   

For Garnishing

Ghee  /Coconut Oil                       3 TSP

Lemon juice                                  1 tbsp

                                 

Preparations:

•   Wash the tomatoes and cut into pieces. Grind it finely in the mixer.
•    Cook the Toor dal with turmeric powder and enough water in the cooker. Let it cook up to 3 – 4 whistles. When it cools down mash it well and keeps it aside.
•   Take a kadai, heat the oil, add the ground tomatoes and mix it well. Let it cook until raw smell is gone.
•   Add the chopped carrot, turmeric powder, sambar powder, salt and 2 cups of water. Let it boil until it becomes tender.
• And add the cooked-mashed Toor dal and mix it well. Let it boil for 5 minutes. If the sambhar is thick you can add some more water.
•     For seasoning:  Take a kadai, heat the oil and add mustard seeds. When it splutters, add curry leaves, green chilies and Hing, mix it well. Pour it into the sambhar.
• Garnish it with Ghee and lemon juice.
•  Serve it hot with rice/Idlis/dosas.

Tomato Sambhar

Kottu Kuzhambu

This Kuzhambu is one of our Iyengar dishes.

Ingredients:

 Tamarind extract juice              1 ½ cup

Okra                                         ¼ cup

White Pumpkin                          ¼ cup

Sambhar Powder                      2 tsp

Curry leaves                             few

Salt to taste

Rice flour                               1tsp (Mix it with water)

Seasonings:

 Oil                                       2 tsp

Mustard seeds                      ¼ tsp

Fenugreek seeds                  ¼ tsp

Bengal gram dhal                 1 tsp

Whole red chillies                 3 no

Hing                                    ¼ tsp

Method:

• Soak the tamarind in hot water and extract the juice.
• Take ¾ cup of tamarind water, add Sambhar powder, salt, curry leaves and keep aside.
• Heat the oil in kadai, add all seasonings and fry for 2 minutes.
• Now add ½ of the tamarind water (3/4 cup) , vegetables in it.   Let it boil for 5 minutes.
• Now add the above tamarind water in it .  Lower the stove heat and let it boil for 6-8 minutes.
• Add rice flour water in it.  Boil for few more minutes. Switch off the stove.
• Serve with hot rice.

ELLU KUZHAMBHU- VARUTHU ARACHA KUZHAMBU

VARUTHU ARACHA KUZHAMBU is From Thirunelvelli cuisine. Tasty gravy prepared from Ellu and tamarind pulp. Paddy’s family is from Thirunelvelli; often my mother in law used to prepare this dish. Paddy likes this Kuzhambu very much.  My eldest sister in law Rukku manni prepares this dish very tasty. Typically it can be taken along with rice.

Ingredients

Tamarind –                   a lemon size

Turmeric Powder            ½ tsp

Salt                              To taste

Vegetables –                2 Cups
(Red pumpkin, ash gourd (White pumpkin), carrot, plantain,Long chilies)

Fry and Grind:

Raw rice –                        1 Tsp

Black Ellu (sesame)           1 tbsp

Toor dhal                          1 Tsp

Chenna dal                        1Tsp

Urdh dhal                           1 tsp

Grated Coconut                   ¼ cup

Red chilies                           8 no (According to your spice level)

Curry leaves                       few

Asafetida                            ½ tsp

For seasoing:

Mustard seed                      ½ tsp

Curry leaves                         few

Coconut oil                           2 Tbsp

red chilies                             1 no 

Method:

• Soak the tamarind in hot water and extract the juice.
• Precook the vegetables by adding salt and turmeric powder and when it is half cooked add the tamarind water in it and let it cook.
• In the mean time in a dry kadai first fry the sesame and rice till the fried flavor of sesame comes. Keep aside.
• Add oil to the pan and fry all the three dhals till they are golden brown along with the red chillies. Also fry the coconut in the same kadai without applying oil till it is golden brown.
• Grind all fried item into a smooth paste by adding required amount of water.
• Once all the vegetables are cooked add the paste and a small bit of Jaggery. Mix them well and once the mixture starts to froth at sides turn the stove off.
• Season it with mustard seeds and fresh curry leaves with the remaining oil.
• Serve hot with steamed rice or Venn Pongal.

Yennai Kaththirikkaai Kuzhambu (Brinjal Kuzhambhu)

Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aborigine in the western world. Generally, these veggies falls into two broad categories, either oval shaped or thin and elongated.

Health benefits of Eggplant (aubergine)

Eggplant is very low in calories and fats but rich in soluble fiber content.

Eggplant is effective in the treatment of high blood cholesterol.

It contains good amounts of vitamin B5, Vitamin 6, and thiamin (vitamin B1), niacin (B3).

I prepared this spicy and tangy ennai Kathirikai kuzhambu for the weekend lunch. It tasted great.

Ingredients

 Small/baby eggplants -  about 8 to 10 cut into 4 quarters 

Cooking oil                   3 tbsp

Tamarind soaked in warm water - about the size of a small lemon

Asafetida                   1/2 teaspoon

Curry leaves                 a few

Jaggery                        1 teaspoon

Salt                               to taste

To dry fry and grind into a coarse powder:

Channa dhal                   2 tbsp

Urad dhal                      1 tbsp

Dried red chillies            6 no

Coriander seeds             1 tbsp

Curry leaves                  few

Method:

• Soak the tamarind in hot water and extract juice and  keep aside.
• Dry fry Chenna dhal, Urad dhal, dried red chillies and coriander seeds, curry leaves one after the other, grind into a coarse powder, mix with asafetida and some salt and keep aside.
• Now slit the Kathirikai and Stuff above the powder and keep aside the remaining powder.
• Place all stuffed eggplants in a microwave plate and cook it for 5 minutes in the microwave.
• In a cast iron pan, heat cooking oil, pop mustard seeds, add curry leaves and place the stuffed eggplants neatly and cook evenly by turning them until they become soft.  
• Once the eggplants are soft, add the remaining powder and sauté for 3 minutes.
• Add the tamarind juice and some more salt .Boil for 10 minutes on medium heat or until the rawness of the tamarind goes away.
• Add Jaggery and mix in well and turn off the stove.
• Serve hot with steamed rice.

Mor Kuzhambu 3

This is simple version of MOR Kuzhambu.

Ingredients:

Plain yogurt                   – 2 cups

Okra                              – 1 cup (chopped)

Turmeric                        – ½ tsp

Asafetida                          ¼ tsp

Curry  leaves                     - few

Grind to a paste
Fresh grated coconut         – ¾ cup
Grated ginger                    – 1 tsp
Cumin Seeds                     – 1 tsp

Curry leaves                      – 1 tbsp

Green chillies                     – 4 no

For seasonings:

Coconut oil                         – 1 tbsp

Mustard seeds                      – 1tsp

Red chillies                          – 2 no

Black peppercorns                 – 2no

Garnishing:

Cilantro                              – few leaves

Method: 

• Grind the ingredients as mentioned above; keep aside.
• Whip yoghurt lightly to make it to a uniform consistency. Keep aside.
• In a deep pot, heat oil, and add the above seasoning items, when the mustard starts to pop and splutter, add the asafetida, curry leaves, turmeric, and okra.
• Fry for a minute, the add 1 cup of water and cook the okra till soften.
• Now add the coconut mixture and cook about for 2 minutes. Add the yoghurt to coconut mixture. Add sufficient salt now; let the mixture boil for one to two minutes and switch of fire. Stir gently and low heat for 3 minutes.  Do not let the gravy boil once you’ve added the yogurt.
• Garnish with chopped cilantro.
• Serve with hot rice, Adai, Sevai.

Mor Kuzhambu 2 - Yogurt Coconut Curry

 It is a traditional buttermilk based curry of south India. It uses less oil and chili. The spices used in this curry vary region-to-region and home to home. You can add any veggie in this curry like okra,  taro and ash gourd.  I love this with ash gourd or okra.

Here I have prepared Mor kuzhambu using ash gourd. This is prepared with slight variation in north India and they call it as Khadi.

Ingredients

2cups of thick and sour yoghurt

Ash gourd pieces – 1 cup

Turmeric powder 1/8 of tsp

Asafetida – peanut size

Salt- to taste

Curry leaves – few

Soak for 30- 40 minutes

Coriander seeds2tsps

Toovar dal -2tsps of

Chenna Dhal – 1 tsp

 Raw rice - 2 tsp 

Grind

Fresh coconut - 4 tbsp

Soaked items

Green chillies – 4 no

Cumin Seeds – ¼ tsp

Grated Ginger – 1 tsp 

For seasoning

Coconut Oil – 1tbsp

Red chillies, broken 4-5 into 3 pieces each

Mustard – 1 tea spoon

Method 

• Soak and grind the ingredients as mentioned above; keep aside.
• Whip yogurt lightly to make it to a uniform consistency and mix well with  the ground item in that.. Keep aside.
• Heat oil in a pan, add the seasoning, when mustard splutters, add chopped ash gourd pieces, pinch of salt, turmeric powder and mix well; add 1 cup of water and cook.
• When ash gourd is soft, add spice mixed curd and bring to boil; add sufficient salt now, let the mixture boil for one to two minutes and switch of fire.
• The curry should be semi-thick and not too watery in the final stage
• Serve hot with rice, Sevai, Adai.

Tips

• Do not let the curry boil once you’ve added the yogurt. Use low heat and stir constantly to prevent boiling
• Remember to only gently re-heat this dish
• If buttermilk is too sour, add one more green chill.
• Adding salt finally in the dish helps to avoid it to be too watery.

Venthaya Kuzhambu – (Healthy Methi and spices in tamarind gravy)

Fenugreek (also known as Greek Hay and Fenigreek), is an herb that is commonly found growing in the Mediterranean region of the world. Fenugreek seeds have been found to contain protein, vitamin C, niacin, potassium. 

The Health benefits are:

• Balancing Cholesterol, Lowering Blood Sugar Levels, Natural Cure for Heartburn and Acid Reflux. 

Venthaya Kuzhambu is a healthy quick preparation. Its quick, easy and utterly delicious. 

  

Ingredients:

Tamarind juice (extracted)           2 cups

Turmeric powder                         ½ tsp

Sambhar powder                         2 tsp

Asafetida                                 ½ tsp

Salt                                        to taste

Seasonings:

Giggly oil (NELLA ENNAI)           2 tsp

Red chillies                             6 no

Bengal gram                           2 tsp

Toovar Dhal                           1 tsp
Peanuts                                 1 tbsp

Urdh dhal                              ½ tsp

Fenugreek seeds                    1 tsp

Curry Leaves                          few

Method

• In a kadai, add oil and when it’s hot, add all seasoning items and fry till slight brown color.
• Now add Sambhar powder, Asafetida, turmeric powder in it and fry for few seconds.
• Now add the tamarind juice an d salt  and allow to slowly boil on a medium low flame.
• After about 15 minutes or so, when the gravy has been reduced, and becomes a little thick, switch off  the flame.
• Delicious Venthaya Kuzhambu is ready to be served with steaming hot rice and adding 1 tsp of gingili oil to enhance the flavors of the gravy. 

Tip

• If the gravy is too watery add 1 tsp of rice flour mixed in 2 tsp of water and add to the kuzhambu and boil it.
• I always feel it tastes best the next day as the spices have soaked in the tamarind gravy all day long!!!