506: Hotel Style Sambhar Version 2

Sambar is the signature dish of South India.  Hotel Sambhar is slightly different from Home made Sambhar. Though I already posted few Sāmbhar recipes, I want to post one more  Hotel Sāmbhar recipe.

Take a look at this special Hotel  style sambar recipe and give it a try.

Preparation time:      10 minutes

Cooking time:            20 minutes

Cuisine                       South Indian

Recipe Category        Kuzhambhu and Sambhar

Serves                       4

Ingredients

Moong Dal                         1 cup

Tovar Dal                           ½  Cup

Carrot                               1/2 cup (Any vegetable at your choice)

Green Capsicum                 1 no.  (Chopped)

Tomatoes                           3 (Medium)

Green Chilies                     3 nos. (Slit)

Tamarind                           Small Gooseberry Size

Kashmiri Red chili Powder   ½ teaspoon (For Color)

Turmeric powder                1/4 tsp

Coriander leaves,               4 stalks (chopped)

Ghee                                 1 tablespoon

Salt                                   To Taste

Jaggery                             1 Tablespoon

For Sambar Masala

 Oil                                   1 Tablespoon

Coriander Seeds                 2 Teaspoons

Fenugreek seeds                1/8 Teaspoon

Chenna dhal                       1 ½ Tablespoon

Urdh dal                             1 Teaspoon

Red Chillies                         4 no.

Asafetida Powder                ¼ Teaspoon

Fresh Coconut                     3 Tablespoon

For Tempering

 Gingelly oil (Sesame oil)      1 teaspoon

black mustard seeds             ½ teaspoon

Dry Red Chillies                    2 no.

Curry leaves                         2 sprigs

Mehtod:

• Pressure cook daal adding turmeric powder, asafetida and 2 cups of water.. Take at least 5-6 whistles, and once done smash and keep aside.
•  Cut the tomatoes, vegetables, chillies, curry leaves and keep aside.
• Soak the tamarind in the hot water and extract the juice. Keep aside.

For Sambar Masala

• Heat oil in a pan and Roast all the Sambhar spices one after the other. Remove from heat.
• Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside

For the Sambar

• Take a heavy bottomed pan ,Place all the vegetables and tomatoes. Add Tamarind  Juice and let them cook partially.
• Now add the ground Sambhar Masala and salt . mix it very well. Let it boil for  2-3 minutes.
• Now add the cooked dal in it let it continue to boil for 2-3 minutes.
• Then add Jaggery to the Sambhar while boiling then stir well.

 For Tempering/ Tadka

• In a separate saucepan, heat oil. Add the tempering ingredients. As they sizzle, drizzled the tempered oil over sambar. Now add the Kashmiri Chilli Powder  and Hing and immediate pour it on the Sambhar.
• Cover with the lid. Switch off the gas.
• Serve hot sambar with Idli and Dosas.

Hotel Sambhar 

MY OTher Hotel Sambhar Recipe  Here You Go

Hotel Sambhar Version 1

504: Medhu Vadai / Ulundu Vadai

The word Medhu Vadai makes many of us drool and crave for it. Also, it is a festival snack in many households. Urad dal/Husked Black gram is soaked in water for a couple of hours, drained and ground to fluffy consistency. Frying the Vadai when the oil is of the right temperature ensures that it absorbs very less oil. It is easy to make and tasty too.  You can make these Vadai even as evening tea time snack .

Soaking time:      45 Mins

Cooking time:     20 minutes

Category    :        Snack

Serves-               3 to 4

Ingredients

Urad dal                -        1 cup

Rice                      -        1 tbsp.

Reva                     -        1 Teaspoon

Green chillies         -        5 Nos.

Ginger                  -         1/2 inch

Curry leaves                    1 Sprig

Refined Oil           -           For Deep Frying

Salt                                To Taste.

Method:

• Soak Urad dal and rice in water for 1/2 hour. 

• Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
• Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.

• Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.

• Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.

• Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
• Refrigerate for 1/2 hour.

 Making Vadais

•  Heat a kadai with oil.
• Keep water in a bowl and wet your hand.
• Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.

• Slowly drop it in oil. Keep the flame medium to low while frying.
• Once a side become golden brown turn the other side and wait until it turns into light golden brown.
• Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.

• Drain and place on kitchen towel.
• Serve with chutney or sambar.

503;Curry Leaves and Mint Thogayal / How to make Curry Leaves and Mint Thogayal

Thogayal are made every now n then in any South Indian households. This is a very nutritious Thogayal. These leaves have lot of health benefits. It is rich in iron (curry leaves), vitamin C (coriander n mint leaves) and protein (Urad dal).

You can have it with rice or idli, dosa. It is very easy to make and when kept refrigerated, it stays good  for long. Making this is really easy and a perfect options for bachelors too. 

Preparation Time    10 minutes

Cooking Time          0 Minutes

Servings                  4 People

Ingredients:

Fresh Curry Leaves	1 cup
Fresh Mint Leaves	1 Cup
Chopped Tomatoes	1 Cup
Chopped Green Chillies	2 Nos.
Coconut Oil	2 Tablespoon
Urdh Dhal	2 Tablespoon
Red Chillies	2 Nos.
Asafetida Powder	½ Teaspoon
Salt	To Taste

.

How to Make Curry Leaves and Mint Thogayal Here you Go

• Wash the curry leaves and Mint well and drain.

• Heat oil in a pan. Add red chillies and fry till it starts to crackle and then add urdh dhal , green chillies , Tomatoes  and Hing  and sauté till it turns golden brown. Keep aside.

• Heat the oil in a pan, add curry leaves and Sauté until the leaves wilt a little. Keep aside

•  The same pan, Add mint leaves and saute until the colour slightly changes. Remove and set aside to cool.

• Transfer all above items to the Blender add the salt and add little  water and grind it to the smooth paste.

•  Transfer to a clean glass jar and store in the refrigerator. 
• Serve with Hot rice.

Enjoy!!

Note :

• You can add some coconut pieces too while grinding.
• You can add fresh coriander Leaves too while grinding.

Have you Tried  My 

Coconut Thogayal 

Pudina Thogayal

 Inji Thogayal

Coriander Leaves  Thogayal

501: Indian Style Spicy Apricot Chutney

Chutneys can be made with several vegetables and fruits and each one have a unique taste. There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. Madappalli  bring to you a Apricot  chutney and make your meal all the more interesting.

Apricots are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fiber and potassium .

Apricot chutney  is a very quick recipe which can be prepared in just 10 minutes. They are mixed with spices like red chilli powder, Pickle Masalas ,Sugar and salt are added to prepare the lip-smacking side dish.

Serves:                1 small bowl

Preparation time: 5 minutes

Cooking time:       10 minutes

Ingredients

Big Apricots (Chopped)	4 Nos.
Pickle Masala/ Red chili Powder	2 Tablespoon
Turmeric  Powder	½  Teaspoon
Asafetida Powder	1 Teaspoon
Salt	To Taste
Oil	2 Table Spoon
Mustard Seeds	1 Tablespoon
Red Chillies	4 Nos.
Sugar	1 Tablespoon

Method:

• Wash and cut the apricot into pieces.
• Heat the oil in the pan , add mustard seeds, redchillies and Asafetida Powder.
• When the seeds splutter, add the chopped apricot pieces and fry for few minutes.
• Now add the pickle masala powder , turmeric powder , salt and sugar. Mix it well.
• Let it cook 10 minutes in simmer. (Oil will ooze out)
• Cook till you get a thick consistency.
• Once the chutney cools to room temperature, refrigerate it for 1 hour.
• Serve Apricot chutney chilled to your family and friends.
• This chutney can be refrigerated for 3-4 weeks. Use sterilized jars to store

500th Post: Paruppu Urundai Kuzhambu/Spiced Lentil Dumpling Curry

Paruppu Urundai Kuzhambu / Lentil dumplings curry is a very traditional Tamilnadu Brahmin dish. This is one of the popular south Indian recipe; very healthy and tasty food; Though the preparation takes a bit longer than the usual daily eats, it is totally worth the effort. It goes very well with rice, dosa, idli ...

My Sis Jayanthi and My Cousin Sis Asha , both love this Kuzhambhu . I dedicated this recipe to them.

Preparation Time - 20 minutes

Cooking Time -     20minutes  

Recipe Cuisine  :   South Indian

Recipe Category  :  Kuzhambhu 

Serves                   4

Ingredients:

For Paruppu Urundai

Toor Dal	1 cup
Chenna dal	½ Cup
Green chilies	3 Nos
Ginger  Paste	1 Tablespoon
Curry leaves	2 Strands
Asafetida powder	½ Teaspoon
Salt	As Per Taste.

For Kuzhambhu

Tomatoes	3 nos
Green Chillies	2 nos
Hing Powder	1 Teaspoon
Turmeric Powder	½ Teaspoon
Red Chilli Powder	1 Teaspoon
Kuzhambhu Powder	2 Tablespoon
Tarmarind Water	1 ½ Cup
Curry Leaves	few
Salt	To Taste

     

For Seasoning:

Coconut Oil	1 Tablespoon
Mustard Seeds	T Teaspoon
Curry Leaves	few

Chopped Coriander Leaves for Decoration

How To Make Paruppu Urundai Kuzhambhu Here You Go

Making Paruppu Urundai

• Wash and Soak Chenna Dhal and Toor dhal and chili in water for 1 hour.

• Drain the water and put them in a mixie container.

• Add salt, green chillies, asafetida powder ,a pinch of salt and  Curry Leaves grind them coarsely
• Keep this ready for preparing ball.
• Make small koftas by rolling the dhal in between your hands gently.
• Now take 1 teaspoon of rice flour in a plate. Take small ball of ground dal and dust it with rice flour.
• Steam in the idli cooker for 10-15 mins or till it cooks soft.
• Insert a tooth pick to check whether it is cooked perfectly. Keep aside.

Making Kuzhambhu:

• Soak the tamarind in water and extract the juice. Add 1 cup of water  and dilute the tamarind water , Keep aside.
• Heat Coconut oil in a pan, and splutter mustard seeds follow by curry leaves, Tomatoes and Ginger paste. Sauté for 2 to 3 minutes.

• Simmer the stove heat, add Turmeric powder, Kuzhambhu Powder, Hing and Red chili powder.

• Sauté till it turns gooey.
• Add the diluted tamarind water and salt. Stir well and boil it.

• Allow the tamarind juice to boil till the raw smell goes off.
• Then slowly add the Urundai one-by-one.

• After you add the balls, don’t stir the Kuzhambu. Once the balls are cooked, they will float on the Kuzhambu.

• Garnish with coriander leaves and remove from flame. Keep covered until serving. Tastes best after a couple of hours.

• Serve hot with Rice.

Note:

•  Here I prepare my Urundai and gravy in parallel. If you prepare them separately it will take more time.
•  

495:Nadan Chembu Astram/ Traditional Kerala style Taro Root Curry

Nadan Chembu Astram is a traditional dish of Kerala. Astram is a thick preparation with Curd, Chembu and coconut. It goes well with Kanji (Rice Porridge). Let's see how we can prepare this delicious recipe

Preparation Time:      10 Minutes

Cooking Time            25 Minutes

Recipe Category :      Vegetable Gravies, Kuzhambhu

Recipe Cuisine   :      Kerala, South Indian

Serves             :        3-4 People

Ingredients:

Diced Chembu / Taro root      2 cups  

Turmeric Powder                   ½ Teaspoon

Thick beaten   Curd               1 cup

Red Chili Powder                   1 Teaspoon

Curry Leaves                        few

Salt                                    To Taste.

To Grind:

Grated Coconut:                 ¾ cup – 1 cup

Turmeric Powder:               1/2 Teaspoon

Cumin Seeds                      1 Teaspoon

Water:                              2 Tablespoon

  

To Season:

Coconut Oil                        2 Tablespoon

Mustard Seeds:                  1 Teaspoon.

Whole Kashmiri Chili           3 Nos, broken

Curry leaves                       1 string

Method:

• Wash the Chembu in running water.      Peel the skin and cut into round shape.
• Put the Chembu into the big pan. Add water, Red chili powder, turmeric powder and salt. Boil and cook till done.

• In the meantime, grind the ingredients listed to a smooth paste with little water.

• When the Chembu is nicely cooked, put the ground mixture into it. Mix well. stir well and simmer the fire.       
• Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.

• Add the beaten curd. Mix well.  Take off from heat and keep aside.
• Heat oil in a seasoning pan , splutter mustard seeds, curry leaves and red chillies.
• Add this to the cooked Chembu curry.
• Serve hot with Kanji and Rice.

•