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

                                 

456: Dahi Papdis Chaat

Papdi chaat as the name suggests has lots of papdis, tossed in a blend of chutneys, curds and potatoes. Mix the papdis, chutneys and curds the way you want. Here Is a Quick Delicious Chaat Recipe to trigger your taste buds!

Ingredients:

Crispy Papdis                                20 nos

Potatoes boiled and chopped          2 medium

Whisked Plain curds (Yogurt)         1 cups

Sweet tamarind chutney                4 Tbsp.

Green Chutney                             4 Tbsp

Roasted cumin powder                  1 teaspoon

Chaat masala                               1/2 teaspoon

Red chilli powder                           1/2 teaspoon

Sugar                                          1 Tsp.

Salt                                             To Taste.  

   

For The Garnish

Finely chopped coriander              4 tbsp

Sev                                            as required 

Method:

• Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
• Coarsely crushed Papdis and arrange them on a serving plate.
• Place some potatoes on each papdi. Drizzle a little green chutney and sweet tamarind chutney.
• Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
• Top it all up with chilled yogurt.
• Drizzle some more of the sweet tamarind chutney, Green chutney on it.
• Serve immediately garnished with coriander and sev.
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Ready Steady Go...... Gulp Gulp Mmmmm Mmmm.........
Enjoy Making this yummy chaat and feasting over it!! 

455 : Karamani Kuzhambhu/ Black Eye Beans Gravy

Karamani is a legume that can be used to make lot of recipes like Kuzhambhu, Sundals, side dish for chapatti . Karamani Kuzhambhu/Black Eye Beans Gravy   is a traditional south Indian dish; it tastes great with white rice and ghee. If you are looking for easy and healthy kuzhambhu recipe, then do try this dish.

Ingredients:

Karamani / Black Eye Beans     1 cup soaked

Tomato                                   2 No.

Tamarind                                small Lemon size

Red chili Powder                    - ½ Tsp.

Sambhar Powder                      2 Tbsp.

Turmeric Powder                      ¼ Tsp.

Asafetida Powder                      ½ Tsp.

Sugar                                       1 Tsp.

Salt                                         To Taste

Coconut oil                               1 Tbsp.

Coriander Leaves                      for decoration    

 

To Grind

Coconut                                   ½ cup

Fennel Seed                             1 Tbsp.

Method:

• Soak Karamani overnight, rinse 3-4 times in water and pressure cook with enough water, salt for 3 whistles
• Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
• Soak tamarind in 1 cup water for 10-15 minutes and extra juice. Keep aside.
• Chop the tomatoes and keep aside.
• Grind together all the ingredients listed under 'To Grind' use little water if required. Keep aside.

To Make Kuzhambhu:

• Heat the coconut oil in a  kadai, Add in tomatoes, salt and sugar. Mix well and cook till they turn mushy.
• Add in all spice powders and mix well. Now add a coconut paste mix well.
• Add tamarind juice, and bring it to good boil.  Add cooked Karamani with water and Bring this to boil, simmer it for 15 to 20 mins till oil separates.
•  Serve hot with steamed rice and Pappad.

Pathiya Kuzhambhu

This dish belongs to the pathiya sapadu category. It is very light on your tummy. Later I will post pathiya Thalighai recipes. Last week, there were too many heavy potlucks. So I want to make pathiya Thalighai for light my tummy. I am glad to share with you this tangy and easy traditional recipe here. Hope you will enjoy

Ingredients:

Vara Manjal (Dry Turmeric )  -          1/2 no .(very small piece)

Red chilies                                       1 no.

Coriander seeds                              2 tbsp

Black Pepper corns                          2 tbsp.

Fenugreek                                     ½ tsp.

Sundaikkai Vatrals                           1 tbp.

Manathakkali vatrals                        1 tbsp.

Tamarind                                        Lemon size

Gingely oil  (Nella Ennai)                  2 tbsp.

For Seasonings:                                                                  

Gingely oil                                      1 tbsp.

Red chilies                                      1 no.

Curry leaves                                     few

Designated coconut                          1 tbsp.(optional)

Hing                                               a pinch.

Method:

• Heat a oil in a pan, fry manjal, red chilies, coriander seeds and curry leaves till brown and grind very nicely.
• Soak the tamarind in hot water for 15 minutes and extract the juice.
• Add salt and grounded masala in it and mix well.
• Heat a oil in a pan, fry the vatrals, and fenugreek till brown. Add to the kuzhambu mixture.
• Heat the kuzhambu in low heat. Boil until oil till oil separates out.
• When the kuzhambu thickens, add a teaspoon of Gingelly oil and remove from flame.
• Heat a oil in a small pan, fry the seasonings and pour over to the kuzhambu.
• Serve with Rice, Paruppu Thogayal and Sutta appalam.

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454: Pongal Recipes

Pongal Recipes

Pongal is a harvest festival - the Tamil equivalent of Thanksgiving. In an agriculture based civilization the harvest plays an important part.
The best of South Indian dishes are relished during the harvest festival of Pongal making the occasion a gourmet's delight. To help you participate in Pongal and zestfully enjoy the festival here are some selected Pongal Recipes. Try these popular recipes with love and share the dish with family and friends and have a blast this Pongal!!

Pongal Recipes are here

http://sadhanakitchen.blogspot.com/2013/01/pongal.html

Let’s celebrate the Pongal, welfare to spread and delight to sunshine in our lives.

453: Maladu/ Ma Ladoo with New year wishes

HAPPY NEW YEAR 2016 

• Every end marks a new beginning. Keep your spirits and determination unshaken, and you shall always walk the glory road. With courage, faith and great effort, you shall achieve everything you desire. I wish you a very Happy New Year.

Maladus are very popular in Tamil Nadu. Call it a cousin of the Besan ladoo!!  Maladu is made from roasted chutney dhal (Pottukadalai).  This is very tasty sweet and easy to make.

Ingredients:

Roast gram dal / Dariya Dal / Pori Kadala   1 cup                    .

Sugar                                                      ¾ cup

Cashew nuts                                            2 Tbsp.

Ghee                                                       1  cup (you may not need it all)

Powdered cardamom                                1 Tsp

Method:

• Take a nonstick pan, roast the roasted gram. Just roast till it is aromatic. Do not allow it to change color.
• Powder, the dal, cardamom and sugar fine separately.
• Roast the cashew in a 1 tsp of ghee and add this to the mixture.
• Melt the ghee. Pour this over the mixture and mix well.
• It might form lumps. Mix it gently with your hands and break them.
• As it is still warm, start making small balls out of it.
• Store it in an airtight container for a couple of weeks.

Tip: 

• You can make the powders and store them separately to whip this up even more quickly.  

452: 5th Anniversary

Today marks the five year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe five years flew so fast. The number of visitors to my blog is constantly increasing and it’s always fun to see where they live.  I have regular world-wide visitors from about 100 countries.

I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. Your each and every word made me happy and encouraged me so far. I hope you all will support me in my journey for further years .Thank you for the Five remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 5th year of life:

Total Posts                    451

Total Visitors               133282

Total Page views         553014

Facebook Fans            2791