Cluster Beans & Black-eyed Peas Sambhar

Cluster Beans & Black-eyed Peas Sambhar | Cluster Beans Sambhar | Black-eyed Peas Sambhar | Kothavarangai & Karamani Sambhar | Kothavarangai Sambhar | Karamani Sambhar

Ingredients:

  • Toor Dal ~ ½ cup
  • Black-eyed peas ~ ½ cup
  • Cluster Beans, chopped into 1 inch pieces ~ ½ cup
  • Onion, sliced into long pieces ~ 1
  • Tamarind ~ 1 Tbsp.
  • Sambhar powder, salt ~ to taste
  • Green chili, slit ~ 1

To temper:

  • Mustard seeds ~ 1 tsp.
  • Oil ~ 1 Tbsp.
  • Fenugreek seeds ~ 1 tsp.
  • Red chili ~ 1
  • Asafoetida ~ a pinch

Steps:

  • Pressure cook toor dal until mushy. Similarly, pressure cook black-eyed peas but ensure it retains its shape.
  • Mix tamarind paste in water. To that add the cluster beans, onion, black-eyed peas, salt, sambhar powder and green chili and let it all cook until the veggies are done.
  • Add the cooked toor dal to this and let it come to a boil. Turn the heat off at this stage.
  • Do the tempering – add the oil and splutter the mustard seeds. Add the rest of the ingredients under the ‘To temper’ and add it to the sambhar.
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Tomato Sambhar

Tomato Sambhar

Ingredients:

  • Tomato, chopped into chunks ~ 3
  • Onion, slit lengthwise ~ 1
  • Toor Dhal ~ ½ cup
  • Water ~ 2 cups
  • Tamarind extract ~ 1 Tbsp.
  • Mustard Seeds ~ 1 tsp.
  • Fenugreek ~ 1 tsp.
  • Turmeric ~ a pinch
  • Sambhar powder, Corriander powder ~ to taste
  • Salt ~ to taste
  • Oil ~ 1 Tbsp.

Steps:

  • Boil toor dal with water (1:3 ratio) and turmeric in a pressure cooker until well cooked.
  • In a pan, add the oil, and once hot add the mustard and fenugreek seeds. Once the mustard seeds splutter, add the onion and saute until it turns translucent.
  • Now add the tomatoes, sambhar and corriander powders, and saute for a couple of mins. until the tomatoes turn mushy.
  • Add the tamarind extract, salt and the remaining water and let it come to a boil.
  • Finally, add the mashed/cooked toor dal and let it all come together.

Peerkangai / Ridge Gourd Kulumbu

Peerkangai / Ridge Gourd Kulumbu | Peerkangai / Ridge Gourd Sambhar | Peerkangai / Ridge Gourd Arachivitta Sambhar
Ingredients:

  • Peerkangai / Ridge Gourd, peeled and chopped ~ 2
  • Mustard ~ 1 tsp.
  • Onion, chopped very fine ~ 1/2
  • Oil ~ 1 Tbsp.
  • Salt ~ to taste

To blend:

  • Onion, chopped fine ~ 1
  • Urud dal ~ 2 Tbsp.
  • Sambhar powder ~ to taste
  • Corriander powder ~ 1 Tbsp.
  • Oil ~ 1 Tbsp.

Steps:

  • In a skillet, add the 1 Tbsp. oil and once hot add everything under the “To Blend” category, and saute until the onions are done, and the raw smell of the sambhar powder disappears.
  • Cool this mixture for a couple of minutes, and then blend to a paste with a little water. Set aside.
  • In a pan, add some oil, and once hot, add the mustard seeds and let it splutter.
  • Add the remaining onions and saute until translucent.
  • To this, add the chopped peerkangai and saute until the peerkangai is cooked.
  • Now mix in the blended paste with salt and enough water to bring it to a kulumbu consistency, and let it come to a boil.

 

Paruppu Urundai Kulambu

Paruppu Urundai Kulambu

Ingredients:

  • Thur dal ~ 1/2 cup
  • Channa dal ~ 1/2 cup
  • Red chilies ~ 3
  • Onion, chopped very fine ~ 1
  • Oil ~ 2 Tbsp.
  • Mustard ~ 1 tsp.
  • Sambhar powder, Salt ~ to taste
  • Tamarind paste ~ 2 tsp.
  • Water ~ 3 cups

Steps:

  • Soak the dals together for about 2 hours.
  • Grind the soaked dals with the red chillies and some salt to a coarse batter with as little water as possible.
  • Mix this batter with about 3/4 of the finely chopped onions and make these into tiny balls. Steam these until done. These can be steamed similar to idlis, by placing the balls in the idli plates and cooking them for about 10 minutes or so.
  • In a pan, add oil, and once hot add the mustard and the remaining onions and saute till translucent.
  • Add water, tamarind paste, sambhar powder, salt and let it come to a boil.
  • Then add the steamed balls carefully, and let it all come together (about 10 minutes).

 

Drumstick Sambhar

Drumstick Sambhar

Ingredients:

  • Drumstick, chopped into long pieces ~ 1 cup
  • Toor dal ~ 1/2 cup
  • Tomato, chopped into pieces ~ 1/2 cup
  • Tamarind paste – 1/2 Tbsp.
  • Sambhar powder, salt ~ to taste
  • Turmeric ~ a pinch
  • Cilantro, chopped ~ for garnish

Tadka:

  • Mustard seeds ~ 1 tsp.
  • Oil ~ 1 Tbsp.
  • Fenugreek seeds ~ 1/s tsp.
  • Asafoetida ~ a pinch
  • Red chili ~ 1

Steps:

  • Pressure cook the toor dal with turmeric until well cooked.
  • In a sauce pan, add the chopped drumstick, tomato pieces, tamarind, sambhar powder, salt and about 1 cup of water. Cover it and let it cook until the drumstick is done.
  • At this stage, add the boiled toor dal and let it come to a boil. Turn off the stove. Garnish the sambhar with chopped cilantro.
  • For the tempering, add oil and once hot add the mustard seeds. Once it splutters, add in the fenugreek seeds, asafoetida and red chili. Add this to the sambhar.

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