Pearl millet Sathuamuthu/ Kambu Rasam

English Name: Pearl Millet Tamil :  Kambu     Hindi:   Bajra

Pearl millet is a very high fiber content. India is the largest producer of pearl millet. Bajre ki roti with sarsoon ka saag is one of India’s signature dishes from the Rajasthan. I will post the recipes later.

Bajra is high in proteins , iron, calcium , and it prevents anemia.

This rasam is very healthy and unique one. Try it and Enjoy it.

 Ingredients:

Kambu                                    2 Tbsp.

Chopped Tomato                      1 No.

JeeraMilaghu Rasam powder     1 Tbsp.

Tamarind                                  a small lemon size

Salt                                          to taste
Grated Ginger                            1 Tbsp.

Asafoetida powder                       ¼ Tsp.

Curry leaves                               few

Coriander leaves

To Seasonings:

 Ghee                                      1 Tbsp.

Black pepper                            ¼ Tsp.

Cumin seeds                             ¼ Tsp.

Red chilies                                1 no.

Method:

• Soak the tamarind in hot water and extract juice and discard the pulp. Keep aside.
• Soak the Kambu into the hot water for a hour, then cook it  in hot water. When kambu is well cooked, using blender to grind it with water. Drain and save the kambu water. Keep aside.
•  In a sauce pan/ eeya sombhu, Add the  kambhu water,tamarind extract, chopped tomatoes, asafetida,grated ginger, rasam powder and salt  and bring to boil until the raw smell of kambhu & tamarind disappears.
• If you need, you can add ½ cup of water , when it begins to boil. Switch off the stove.
• Temper the all seasonings in ghee. Garnish with fresh coriander, leaves.
• Rasam can be served with rice or as a soup.

Preserved lemon pickle /Neer Elumichangai

Lemons are soaked in water, salt and lemon juice. This is oil free and spice free pickle. When I have stomach bug or feeling nausea, I quickly chew on the lemon skin to combat it.

Ingredients

Large Lemons                        6 no.

Turmeric Powder                   ½ tsp.

Fresh Tender ginger              3 tbsp.(Peeled and thinly chopped)

Salt                                    to taste.

Water                                 2 cups.

Method:

• Wash and cut the lime, big pieces.
• Heat water in a pan, add salt and turmeric powder. When the water boils rapidly add chopped lemons in it and allow it boil for a minute.
• Add ginger pieces in it and mix well.
• Store it in a glass jar.  When you are pouring them into the jars, push the lemons, and ginger inside such that they get compressed in the juice. There should be a layer of liquid on top.
• Keep refrigerated. You can use this after two weeks. This will keep forever refrigerated.

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