416: Pumpkin Sambhar/ Poosanikai 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 Pumpkin Sambar using this simple recipe from  My Madappalli.

Ingredients  

 Chopped Red Pumpkins               2 cups
Tovar Dhal                                  1/2 cup   

Chopped Green chilies                 2 Nos

Tamarind                                    gooseberry sized

Curry leaves                                few

Tomato                                       1 No.

Coriander leaves                         For decoration

Salt                                            To Taste.

To Roast and Grind

 Chenna dhal                              1 Tbsp.

Thuvar dhal                               1 Tbsp.

Fenugreek seeds                       ¼ Tsp.

Urdh dhal                                  1 Tbsp.

Coriander seeds                        1 Tbsp.

Asafetida powder (Kayam)       ½ Tsp.

Red chilies                                6 Nos.

Oil                                            As needed

For Tempering   

Coconut Oil                              1 Tbsp.

Mustard seeds                        1/2 tsp

Dry red chillies                        3 split

Method:

• Pressure cook the  tovar dal,  ½ of pumpkin cubes with turmeric powder and few green chillies with 1½ cups of water until dal is soft for 2-3 whistles. Mash it gently with the back of a spoon and set aside.
• Soak the tamarind in hot water and pureed the juice throwing out the fiber.
• Heat oil in a pan, add the ingredients from "To roast and grind " and fry until the lentils turn brown . Cool them to room temperature and grind to coarse powder.
• Add some chopped tomatoes,green chilies,  ,tamarind juice, 2 tbsp of sambhar powder ,salt to taste and 1 cup of water .
•  Close the pan with a lid and cook for 8 to 10 minutes until its cooks well and leaves out nice aroma.
• Once it cooks well, Add the cooked dal and cubed pumpkins to the mixture and bring it to a boil, and cook till the pumpkin pieces are soft.v Finally check for salt and spices and add accordingly.
• Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chillies and curry leaves. Fry well.
• Add this tempering to the pumpkin sambhar.
• Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.

415: Indian Style Slaw

Indian Style Slaw

Makes 6 cups

Ingredients

Green cabbage -                                            ½ pound

 Shredded Red cabbage                                  Handful (optional)

 Fresh Serrano chilies                                      3 no.

Capsicum                                                        ¼  (cut into strips)
Shredded Carrot                                              1/4 cup

Dry roasted peanuts /Almond Slices                ¼ cup

 Unsweetened Coconut   shreds/Dry coconut     ¼ cups

Chopped fresh cilantro                                     ¼ cup

Sea Salt                                                           1 ½ tsp.

Lime juice                                                        1 Tbsp.

For Seasonings

Olive oil                                                          2  tbsp.

Mustard seeds                                                1 Tsp.

Turmeric powder                                            ¼ tsp.

Method:

• Cut the cabbage half in half lengthwise and slice both halves into shreds, as thin as you can. Keep aside.
• Slice the Bell pepper, lengthwise and then cut them into thin slices. Cut the chilies into half moon slices.
• Take a big mixing bowl; add both cabbage shreds , chilies, and bell pepper in it.
• Grind the peanuts coarsely in a coffee grinder.
• Add the coconut, cilantro,salt and lime juice into the cabbage mixture.
• Sprinkle the ground peanuts over  the cabbage mixture.
• Take the oil in a small skillet over medium high heat. Once the oil appears to shimmers, add the mustard   and wait for popping , switch off the stove and sprinkle the turmeric powder.
• Pour the seasonings over the cabbge , using tongs  helps, combing the slaw  and ensure every shred of cabbage is evenly coated and well mixed.
• Serve the slaw either at room temperature or chilled. 

Note:

Peanut allergy suffers , you can use other nuts as an alternative to the peanuts.

Indian
Style Slaw

414: Kadappa

Kadappa

This is a special dish around Kumbakonam/Tanjore areas. Potatoes cooked in fennel and coconut gravy. A perfect side dish for idly / Dosa and Idiyappam.

Ingredients

Boiled Big Potatoes                    3 Nos. (Peeled and Crumbled)

Moong dhal                                 ¼ cup

Chopped Green Chilies               2 no.

Chopped Curry leaves               2 Strings

Grated Ginger                           1 Tbsp.

Lemon Juice                              1 Tbsp.

Coriander leaves                       For Garnishing

For Grinding

 Grated Coconut                      1/2 cup

Fried Gram/Pottukadalai        3 Tbsp.

Green chilies                           2 no.            

Fennel seeds                           1 Tbsp.

Poppy seeds                             1 tsp.

For Tadka

 Oil                                           1 Tbsp.

Mustard seeds                        1/4 Tsp.

Bay Leaves                              2 No.

Cinnamon stick                        1 no.

Cloves                                     2 no.

Turmeric powder                   ¼ Tsp.

Preparation

• Boil potato and crumble them well.
• Cook moong dal in a pressure cooker and mash it well. Keep aside.
• Grind all the ingredients mentioned under "to grind" with little water into a smooth coconut paste. Keep it aside
• Heat oil in a kadai, add all tadka items, fry for a minute, add chopped green chilies, grated ginger and curry leaves. Sauté them for a minute.
• Now add the grounded paste and mix well and sauté them until the raw smell goes off, around 5 minutes. Reduce the stove heat.
• Then add the cooked potatoes and dhal and add some water to dilute it and allow simmering for 5 to 7 minutes boil together. 
• Transfer to the serving bowl and garnish it with coriander leaves and squeeze the lemon juice over it.

Kadappa