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.

Cracked Wheat Upma

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Ingredients:

  • Cracked wheat ~ 1 cup
  • Onions, sliced lengthwise ~ 1
  • Red chilies ~ 2
  • Peas ~ ½ cup
  • Tomato, chopped into cubes ~ 1
  • Salt ~ to taste
  • Water ~ 2½ cup
  • Oil ~ 1 Tbsp.
  • Mustard ~ 1 tsp.
  • Cilantro ~ a few sprigs

Steps:

  • Add oil to a pan, and once hot, add the mustard seeds, followed by the red chilies.
  • Now add the onions and saute for a couple of minutes. Mix in the tomatoes, and saute until tomatoes turn mushy.
  • Add the peas, and give it a stir for a couple of minutes.
  • Now add the salt & water, cover, and let this come to a boil.
  • Add in the cracked wheat, ensuring no lumps are formed, cover and cook until the water has evaporated.
  • Garnish with cilantro.

Beans Curry

Beans Curry

Ingredients:

  • Beans, cut into 1-inch pieces ~ 1 cup
  • Coconut flakes ~ 2 Tbsp.
  • Mustard, urud dal ~ 1 tsp.
  • Salt, Red chilies ~ to taste
  • Oil ~ 1 Tbsp.

Steps:

  • In a pan, add the oil, and once hot add the mustard seeds, urud dal and red chillies.
  • Once the seeds splutter, add the chopped beans & salt, sprinkle some water, cover and cook on low heat until the beans are cooked.
  • Add in the coconut, mix well and turn off the stove in a couple of mins.

 

Potato-Carrot Curry

Potato-Carrot Curry

Ingredients:

  • Potatoes ~ 2
  • Carrots  ~ 2
  • Sambhar Powder, Salt ~ to taste
  • Oil ~ 1 Tbsp.

Steps:

  • Peel and chop both potatoes and carrots.
  • In a skillet, add the oil and once hot, add in the veggies, sambhar powder and salt and mix well.
  • Cover and cook this on low heat until the veggies are done. Sprinkle some water if the veggie get too dry while cooking.

Wheat Dosa

Whole Wheat Dosa | Crispy Wheat Dosa

Ingredients:

  • Whole wheat flour ~ 1 cup
  • Rice flour ~ 2 Tbsp.
  • Salt ~ to taste
  • Water ~ 1½ to 2 cups

Steps:

  • To make the batter, mix everything really well, taking care to make sure there are no lumps. Add water until the batter is of a very loose consistency.
  • Heat a tawa, and once hot, pour in the batter from outside in (versus a traditional dosa batter which can be spread from inside out). Drop a tsp. of oil on the edges of the dosa, and let it remain for a couple of minutes.
  • Now flip the dosa, and let it cook on the other side for a minute or so, until done.

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.

 

Eggplant Curry

Eggplant Curry

Ingredients:

  • American eggplant, washed and chopped into cubes ~ 1 (can be substituted with any eggplant of choice)
  • Sambhar Powder, Salt ~ to taste
  • Jeera seeds ~ 1 tsp.
  • Oil ~ 2 Tbsp.

Steps:

  • Add oil to a non-stick skillet, and once hot, add in the jeera seeds and let it sizzle.
  • Add the eggplant, sambhar powder and salt, mix it well, and cover and cook (on low) until the eggplant is cooked.

Notes:

  • A couple of sprigs of chopped cilantro can be added at the end for an added taste.

 

 

 

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).

 

Kothavarangai / Cluster Beans Curry

Kothavarangai Curry | Cluster Beans Curry | Kothavarangai Varuval

Ingredients:

  • Cluster Beans, cut into 2 inch strips ~ 2 cups
  • Onion, chopped fine ~ 1
  • Red chillies ~ 3
  • Urud dal, Channa dal ~ 1 Tbsp. each
  • Mustard seeds ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 2 Tbsp.

Steps:

  • In a skillet, add the oil and once hot add the mustard seeds.
  • Once the mustard seeds start popping, add the dals and fry until light brown.
  • Add the red chillies, and immediately add the onions and saute until translucent.
  • Now add the cluster beans and salt and give it a nice stir.
  • Sprinkle some water, lower the heat to low, cover and cook until the beans are cooked.

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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