Kitchen Tantra

Sundaikkai Sambar:

Sundakkai is called 'Turkey Berry' in English and its Botanical Name is 'Solanum torvam'. The cooked berry is used as a Vermifuge. The seeds and its skin acts as a roughage to stomach.

Turkey berry is an erect spiny shrub that is also known by prickley solanum, shoo-shoo bush, devil’s fig, wild egg plant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, pea eggplant, makhua phuang....(Source - Wikipedia)

This is my Mommy's recipe. She really makes this in a unique way....we could neither call this sambar/kuzhambu. Kind of in between these two! She says....if you do this like any other regular sambar...the veggie will be really bitter. Maybe she is right! And Mommy also uses mann-chatti(earthern pot to grind)these beriies. Maybe it also contributes in some way to that unique taste.

My brother loves this recipe! When myself and my brother met at India....nearly after 2 and half years. I prepared this dish for him. Mommy was like...how come I figured the method and ingredients....without asking her at any point. I consider myself thats a great compliment!

Ingredients:

Turkey berries few bunch
Green chilies 6 finely chopped
Garlic 2 whole heads peeled & semi crushed
Onions 2 finely chopped
Tomatoes 2 chopped
Thoor dal 2 fistful
Tamarind paste 1/2 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Curry leaves few spoons
Oil few spoons.

Method:

Remove the stalk from the berries and wash them. Set aside.

In a wide vessel, boil 2 cups of water. Add salt and pinch of turemric to it. Now add berries, cover and cook for about 7-10 minutes. Or until the berries are tender.

Now remove them from heat and coarsely grind them in earthern pot(if you have one)or use wooden masher....and mash them gently. So that the berries release their fine seeds. Set aside.

Pressure cook thoor dal till tender.

Now heat a skillet. Add few spoons of oil. Start adding chilies, garlic, onions and tomatoes. Fry real good...until fragrant.

Add salt, turmeric, chili powders to it. Followed by ground berry and thoor dal.

Bring this to boil and finaly add tamarind and continue cooking over medium heat for few more minutes.

In a seperate pan, heat oil. Crackle up the seasonning spices and run this over the sambar made.

Labels: Brinjal/ Egg-Plant, Sambar

Murungaikkai Pulp Pongal:

Drumsticks Pulp Pongal/Rice.

The Botanical name of this tree is 'Moringa oleifera'! Both Leaves and pods are edible here. Well...talking about its pod, we call it 'murungai' in Tamil. Which literally means 'twisted'. Yeah...the pod is so slender and looks like twisted one. The common name of 'Murungaikai' is 'Horse Raddish Tree' 'Drum Sticks Tree'.

Well...here I cooked this under my Dad's direction. We cooked the drumsticks and separated pulp alone and used it in cooking. My brother really appreciated this one....as he always complains when we cook the whole drumsticks ' why the hell you guys put these sticks in sambar?!' I am glad that he enjoyed this one!

Ingredients:

Rice 1 cup
Thoor dal 2 fistful
Drumsticks 4
Green chilies 4 finely chopped
Garlic 4 beads finely chopped
Onion 1 small finely chopped
Tomato 1 chopped
Salt
Turmeric powder 1 pinch
Curry leaves few
Cumin seeds few
Oil few spoons
Cilantro chopped few.

Method:

Chop drumsticks and cook with limited water. And then separate the pulp alone. Use back of your spoon and scoop the pulp! Set aside.

In a crock pot, heat oil. Add cumin, curry leaves and chilies. Let them crackle up.

Then add garlic, onion and tomatoes...fry real good.

Further add salt, turmeric, rice and dal to it. Add enough water. Cover and cook till tender.

When the rice and dal is done, stir-in drumstick's pulp + 1/4 cup of water. Cover and cook till they blend to the rice and pongal consistency is achieved.

Garnish with cilantro leaves. Enjoy with potato chips.

Labels: Main Dish - Rice, Sambar

Kathirikkai Murungakkai Mangai Sambar:

The Botanical name of this tree is 'Moringa oleifera'! Both Leaves and pods are edible here. I will post its leaves recipe later. Well...talking about its pod, we call it 'murungai' in Tamil. Which literally means 'twisted'. Yeah...the pod is so slender and looks like twisted one. The common name of 'Murungaikai' is 'Horse Raddish Tree' 'Drum Sticks Tree'. But Americans may confuse it with real drum's sticks or Drum Chicken/chicken leg piece....here. I had hard time to explain about this veggie to my Friend Teena, once. Then finally I showed her some pictures!

Well...here I have made a mixed veggie sambar which quite famous in Tamil Nadu. While making combo sambar....we have a special pick. Here eggplants(brinjal), drum sticks and raw mangoes. Just 1 small wedge of mango makes the sambar incredible!

Ingredients:

Brinjal/Eggplant 4 - sliced & cubed
Drumsticks 2 chopped
Mango 1 small wedge
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

Leave the cut drumsticks and brinjal in cold water...until cooking. Prevents discoloration.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in veggies and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Labels: Brinjal/ Egg-Plant, Sambar

Mango Sambar:

Ingredients:

Green Raw Mango 1 large(Kili Moonku Maanga)
Thoor Dal 1 cup
Green chilies 3-6 slitted
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

Remove the pith, but retain the skin of mango. Cut them into huge chunks.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add chilies, onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in mango chunks and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Labels: Sambar

Knol Khol Sambar:

Green Turnips Sambar.

Ingredients:

Green Turnips/Knol khol 3 small(peeled & Sliced)
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in sliced knol-khol and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Labels: Sambar

Winter Melon Sambar:

Vellai Poosani Sambar. Kalyana Poosanikkai Sambar.

Ingredients:

Winter Melon 1 small(peeled, cored n chunked)
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in chopped winter melon chunks and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Labels: Sambar

Carrot Sambar:

Carrot Sambar. Tamil Nadu Vegetable Sambar.

This recipe was shared by my Mommy's friend Mythili's Mother. They are our friends. Mommy and Mythili are friends for about 30-32 years. Mythili aunty's mother is a good cook in the family. It seems she used cook food....when I was 1-2 year old and feed me. Mommy refers her speciality Sambar all the time. Like each day she prepares sambar powder....right from the scratch. Wow...isn't it amazing! She uses turmeric roots instead of powder. Oh my goodness! All the earthiness! Moreover mommy tells...she wet-grinds all her sambar masala in a stone grinder(ammi/ ural) Oh! no words to describe her hard work towards sambar! Must be hell of a cook. It seems though it sounds much like araithu vitta sambar...she makes this over carrot sambar, most of the time. The sweetish taste from carrot and hot spices go well together! So this recipe is dedicated to Mythili's Mother! Maybe I am ain't good enough...but I tried my best.

Ingredients:

Carrots 1/4 kilo(roughly chopped)
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

Masala Preparation:

(Fry these each separately in oil till reddish brown and till fragrant. Wet grind to thick paste altogether)

Thoor dal 3 spoons
Chenna dal 3 spoons
Urad dal 3 spoons
Coriander seeds 1 cup
Dry red chilies 10
Fenugreek seeds 2 spoons
Asafoetda 1/2 spoon
Curry leaves few
Grated coconut 1 bowl full.


For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is translucent.

Then add tomatoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in chopped carrots and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar masala and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a separate pan, heat oil and fry the tempering items in it. Then run this seasoning over the sambar prepared.

Labels: Carrot, Sambar

Radish Sambar:

Mullangi Sambar. Tamil Nadu Vegetable Sambar.

Ingredients:

Radish(sliced)
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in sliced radish and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Labels: Sambar

Chow Chow Sambar:

Chayote Sambar. Tamil Nadu Vegetable Sambar.

Ingredients:

Chow chow 3(peeled and roughly chopped)
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in chopped chow chow and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Labels: Sambar

# posted by Malar Gandhi : Wednesday, November 14, 2007  0 Comments Links to this post