457: Vendakkai Sambhar/ Ladyfingers Sambhar/Okra Sambhar

South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Vendakkai /Lady Finger Sambhar using this simple recipe from Madappalli.

Ingredients  

 Chopped Lady Finger            1 ½  cups

Toovar dhal/ Pigeon Peas          1/2 cup

Chopped Green chilies           2 Nos

Tamarind                             gooseberry sized

Curry leaves                         few

Tomato                                1 No.

Salt                                     to Taste.

Spice Powders

Coriander Powder                  1 Tbsp.

Red chili Powder                    1-2  Tsp.(Adjust to your spice level)

Sambhar Powder                   2 Tbsp.

Asafetida Powder                  ¼ Tsp.

                  

For Seasoning    

Coconut Oil                           1 Tbsp.

Mustard seeds                       1 Tbsp.

Methi seeds                           1/8 tsp.         

Dry red chilies                       4 no. (Split)

Method:

• Pressure cook the dal with tomato, green chilies and turmeric powder with 1 ½ cup of water until dal is soft for 2-3 whistles. Mash is gently and set aside.
• Soak the tamarind in hot water and pureed the juice throwing out the fiber and keep aside.
• Wash the okra using a colander drain the excess water. Place it on a kitchen towel pat dry.
• Chop the okra into 1 inch pieces please check it there is any bug inside use a dry chopping board and knife.
• Heat the 1 Tsp of coconut oil in  a pan , add chopped okra fry for 3 mins in medium flame.When its thoroughly fried, add all spice Powder  and fry for a minute.
• Now add the tamarind water and salt and cook for 8 to 10 mins , until its cooks well and leaves out nice aroma.
• Once it cooks well, add the cooked dal to the mixture and bring it to a boil.
• Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chilies and curry leaves. Fry well.
• Add this tempering to the sambhar. Now Tasty Sambhar is ready to serve.
• We can also pair this sambar with simple and delicious potato fry, plantain fry (varuval), just any easy dry side dish makes a great complete meal.

  

Some Simple Tips

• Toovar dal must be cooked very well and mashed well while it is hot itself.
• Tamarind proportion should be correct. (not more and not less than required).
• Sambar powder(click the link to see the recipe) is the main thing which decides the taste (I have posted recipe of sambar powder which my mother has been making all these years and praised by all)
• Using Coconut oil for tempering and adding very little Methi seeds along with mustard makes a lot of difference.
• Don’t allow to boil the sambar after adding dal water.
• Just have these points in mind, prepare sambar, you will end up with an excellent one.
• Taste differs from home to home or even person to person. The quantity of ingredients such as Sambhar powders, chili powders, salt can be varied according to individual taste.

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You can also check other Sambhar Recipes here:

Hotel Sambhar                                    Udipi Sambhar             

                       

Milaghai Sambhar                                           Sambhar

                              

Express Tomato Sambhar                              Arachu Vita Sambhar

                                 

451: Udupi Tomato Rasam/ Udupi Tomato Sathuamuthu

Udupi is a small town in Southern India, which is known for its culinary skills.  In Udupi, lunch is incomplete without the favorite rasam .Udupi Rasam powder is very much different from the usual one we make. The recipe is simple and you can make this really in no time.

Ingredients

Finely chopped Big Tomato         1 no.

Udupi Rasam Powder

Medium chopped Tomato            1 no.

Tamarind                                   Small ball

Turmeric powder                        ½ Tsp.

Udipi Rasam Powder                    2 Tbsp. (See the Link)

Asafetida powder                        1 Tsp

Curry leaves                               Few

Grated Ginger                             1 Tsp.

Jaggery Powder                           1 Tbsp.

Water                                         2 cups

Salt                                            To Taste

Coriander Leaves                         For Garnish   

For  Seasoning

Butter                                         1 Tbs

Mustard Seeds                             1 Tsp

Jeera                                           1 Tsp

                              

Method:

• Soak Tamarind ball in 1/2 cup warm water and extract the juice.
• In a pan add the tamarind water, salt, turmeric powder, chopped tomatoes, Grated Ginger and curry leaves.
•  Bring to a boil and allow to boil for 7 -8 minutes or till the raw smell of tamarind disappears.
• Now add the 1 ½ cup of water and rasam powder. and continue to cook on medium high for another 6-7 minutes.
• Now add Jaggery powder & medium chopped tomatoes, and adjust salt if needed.
• Switch off the flame and add fresh coriander stalks. While the rasam is simmering, prepare the tempering.
• Heat oil or ghee in a small pan, add mustard seeds and jeera.
• Once the mustard starts jumping switch off the heat and mix it to the boiled rasam.
• Place lid and allow resting for a few minutes before serving with warm rice.

Tip:

• You may dry roast the grated coconut  and use it for garnishing. It will give the masala, a nice aroma

Udupi Tomato Rasam

You may like other Udupi Recipes:

Udupi Sambhar                                             

               

449: Udupi Rasam Powder/ Udupi Sathuamuthu Powder

Perfect “Rasam Powder " is the heart for a perfect rasam. If you have this powder in handy, you can prepare this rasam very fast.  Do try this once, i am sure you will say bye to all store bought Rasam Powder.

Ingredients:

Coriander seeds         1 cup

Cumin seeds              1/4 cup

Mustard seeds            1 Tsp.

Byadagi Red Chilies     2 cups

Fenugreek seeds         1/4 cup

Curry leaves                4 strands

Coconut Oil                 2 Tbsp      

Method :

• In a pan, add 1 Tbsp.  Of oil and fry red chilies and curry leaves. Keep aside.
• In the same pan, add 1 tbsp of oil and roast coriander, fenugreek seeds, separately till they turn crispy . Keep aside.
• Slightly fry the cumin seed  and keep aside. 
• Now fry the mustard seed, once its started splutter , add hing powder and fry for a  second and keep aside.
• Now mix all the roasted ingredients, once the roasted species reach room temperature, powder it in mixer.
• Now the Udupi rasam powder is ready. Let it cool and store it in an air tight container.

See my Udupi Sambhar Recipe Here;

http://sadhanakitchen.blogspot.com/2012/05/udipi-sambhar.html

Udupi Rasam Powder

Sāmbhar

Each state in the South prepares sambar with a typical variation, adapted to its taste and environment. Kerala Sambar is different from the typical Sambar made in the other South Indian states.  I made this sambhar without coconut. This is a simple recipe from my ‘Madappalli”. Enjoy

Ingredients

Tovar dhal                                      ½ - 3/4 cup

Tamarind                                        a small size

Turmeric powder                          ¼ Tsp.

Sambhar Powder                           2 Tbsp.

Red chili powder                           ¼ Tsp.

Asafetida powder                        ¼ Tsp. 

Salt                                               to Taste.   

Water                                          As required

Vegetables

 Chopped Okra                             4 No.

Carrot                                            1 No.(Cubed)

Tomatoes                                      2 No. (Chopped)

Silted Green Chilies                      3 No.

 Chopped Bell Pepper (Capsicum)  ¼ cup

Grated Ginger                                1 Tbsp.

Curry leaves                                  few

For Seasoning

Coconut Oil                                    2 Tbtsp.

Mustard seeds                              1    Tsp.

Broken Red chillies                        2 No.

Curry leaves                                   few

For Decoration

Coriander leaves                          few.

Method: 

• Pressure cooks the dal with water & turmeric powder on high flame for 4 whistles. After that takeout from the cooker and mashed well and add enough water and blend it well.
• Now add the all vegetables and salt and let it cook for few more minutes.
• When the vegetables are half cooked add the tamarind water and let it cook till all vegetables are well cooked.
• Meanwhile heat oil in another pan and add the sambar powder and Asafetida powder. Fry it for a minute; make sure that it doesn't get burnt. Add some water to the powder and make a thick paste,
• Add this to the veggies and let it boil for 10 minutes in medium heat.
• Heat the coconut oil in a pan, crackle the mustard seed, after that add all seasonings fry it.
• Add this fried tempering into the cooking sambar. Remove from the fire.Decorate with coriander leaves.
• 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

Andhra Style Sambhar

Arachuvitta Sambhar

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

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.

Avani Avittam

Gayathiri Devi

Avani Avittam is an important ritual associated with the Brahmin community in the world. The day is of great significance to Rig, Yajur, Vedic Brahmins. On the next day, Gayatri Japa Sankalpam is observed. In other parts of South India, the observance is known as Upakarma.

Upakrama means the beginning. On this day the Yajurbvedis begin to read Yajur Veda for next six months. The day is auspicious because as per Indian mythology Lord Vishnu was incarnated as Lord Hayagriva,the lord of knowledge, the one who restored the Vedas to Brahma.

This day is also auspicious as the Brahmins offer libations of water to their ancestors to whom they owe their birth and to the great Rishis to whom they are highly indebted for spiritual knowledge and the Vedas themselves.

Traditions of Avani Avittam/ Upakramam

• This is above all a day of retrospection for the Brahmins and a day when they can reaffirm their vows of penitence. This is also known as Maha sangkalp (great aim).
• This they seek to do by taking a dip in the holy river, a sight which commands immense respect all over the rolling plains of India
• The Brahmins also change their sacred thread on this day every year
• The changing of this thread symbolizes the shedding of all sins and making a new beginning
• They renew pledges to keep their Vedic duties towards society and humanity at large
• The followers of the four different Vedas have their Upakarma on different days.

You want more details please see the links
http://www.trsiyengar.com/id62.shtml
http://rakhi.ygoy.com/avani-avittam-or-upakarman/

Menu for Aavani Avittam (please click the links)

Menu 1      Rice,              Paruppu Morekuzhambu  Tomato Sathuamuthu  Kosumalli  Thayir pachadi,  Paruppusili, Chow Chow Kootu Appam Idli  Vadai Aval Payasam	Menu 2 Rice Paruppu Millaghai Sambhar Mysore Sathuamuthu Kosumali Zucchini Pachadi COLOCASIA /SEPPANKIZHANGU ROAST 2 Pooricha kootu Appam Idli Vadai Akkara Adisal	Menu 3 Rice Parruppu Udipi Sambhar Killumillaghai Sathuamuthu Cucumber Kosumali Ginger Pachadi Vazhaikkai Podimas Kumbhalangha kuttan Appam Idli Vadai Cheruupayar Payasam

My Advanced  Best Avani Avittam wishes to all.