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Showing posts with label SAMBHAR VARIETIES FOR LUNCH. Show all posts
Showing posts with label SAMBHAR VARIETIES FOR LUNCH. Show all posts

June 21, 2016

Pumpkin Sambar Recipe – Poosanikai Sambar–Parangikai Sambar

pumpkin sambar
Pumpkin sambar is my recent try in pumpkin recipes. Usually I make red or yellow Pumpkin gravy or pumpkin poriyal ( Manjal Poosanikai/Parangikai in Tamil, Mathanga in Malayalam, Kumbalakayi in Kannada, Kaddoo in Hindi) – My mil’s recipes for our lunch. Both are my favorite recipes. But Sendhil doesn’t like them. So I have to make some other kuzhambu or side dish specially for him whenever I cook Pumpkin.  Recently he suggested me to try pumpkin sambar for rice instead of making other dishes with it. Usually I add few pieces of yellow pumpkin in my hotel idli sambar recipe to get the mild sweetness. But this is the first time, I am making manjal poosanikai sambar for rice. So I asked the recipe from my MIL, combined it with my mixed vegetable sambar recipe and made it for our lunch along with Vendakkai poriyal. Sendhil liked it very much and ate all the pumpkin pieces happily.He told sambar tastes much better than pumpkin chutney and poriyalHappy. Abbaaa, I am feeling relieved that I can make him eat pumpkin with this sambar recipeWinking. Friends, do try this easy and yummy poosanikai sambar/pumpkin sambar for your lunch. You can have this sambar with idli,dosa too. Ok, lets see how to make it with step by step photos !
Parangikai sambar

Pumpkin sambar recipe


Pumpkin sambar recipe Pumpkin sambar/poosanikai sambar recipe for rice
Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 200ml
To pressure cook
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Water - 2 cups
  • Poosanikai/Pumpkin pieces - 12 cubes
To temper & saute
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds/Vendhayam - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli – 1no ( pinched)
  • Curry leaves - few
  • Hing/Asafetida - 1/8 tsp
  • Big onion or small onion – 1 no / 10 nos
  • Green chilli - 2 nos (slitted)
  • Sambar powder - 2 tsp
  • Dhania powder - 1 tsp
  • Red chilli - 1 no
  • Ghee - 2 tsp ( to add at the end)
  • Coriander leaves – few ( to garnish)
METHOD

  • Soak tamarind in 1 cup of warm water for 15 minutes.Wash and soak toor dal adding 2 cups of water, turmeric powder and cooking oil. Wash and peel the skin of pumpkin and cut into big sized cubes as shown in the pic below. You can also chop it with skin because skin becomes soft after pressure cooking. Take the pieces in a small bowl that fits in the cooker and keep it inside the cooker without adding water. Let the dal pressure cook for one or two whistles in very low flame. Open the cooker after the steam is released and remove the pumpkin bowl. Mash the dal well with a ladle.
Pumpkin sambar recipe
  • Chop the onions, slit green chillies and keep it ready. In a kadai, heat oil and temper mustard seeds, methi seeds.Once they start to splutter, add the urad dal, cumin seeds, pinched red chilli and curry leaves. Add sliced onion, slitted green chillies and saute until onion turns transparent.
Pumpkin sambar recipe
  • Now add 1 cup of tamarind extract, sambar powder, dhania powder, turmeric powder, salt and cooked pumpkin pieces. Add raw hing and few torn curry leaves while the sambar boils. Let it boil for 5 minutes. Add 1/2 cup of more water in the middle if needed.
Pumpkin sambar recipe
  • Now add the cooked & mashed toor dal. Mix well and let the sambar boil for another 3-4 minutes or till the desired thickness is reached. Switch off the flame and transfer the sambar to a bowl.Garnish it with coriander leaves and add 2 tsp of ghee.Cover it with a plate and serve after 30 minutes standing time. Mix with hot rice and enjoy with any poriyal and appalam !
Pumpkin sambar recipe

Pumpkin sambar recipe
    Enjoy !

Note
  • The spiciness level would be normal for this sambar. If you want more spicy sambar, add more green chillies or some red chilli powder along with dhania powder.
  • You can use red pumpkin or white pumpkin too. But chop them into big pieces so that it doesn’t become mushy while pressure cooking. Never cook pumpkin pieces along with dal. Keep them in a separate box inside cooker but do not add water. This helps to cook the pumpkin soft and it retains its shape too.
Enjoy this yummy yellow pumpkin sambar with plain rice and poriyal.Tastes yumm !!
Pumpkin sambar recipe
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April 27, 2016

Murungai Keerai Sambar – Drumstick Leaves Sambar Recipe

Drumstick leaves sambar
Whenever I buy Drumstick leaves/Murungai keerai (in Tamil),  my first choice is to make sambar with it. I make Murungai keerai poriyal, adai and even kootu/Poricha kuzhambu with it. But drumstick leaves sambar is my family favorite. Its been long time since I shared sambar varieties in my blog. So I thought of sharing this healthy murungai keerai sambar recipe for rice. Lets see how to prepare this yummy drumstick leaves sambar at home.

Check out my Murungaikai sambar/Drumstick sambar, Murungakai Poricha Kuzhambu and Drumstick masala recipes.
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March 17, 2016

Mango Sambar Recipe – Mangai Sambar - Raw Mango Recipes

mango sambar
Last year I wanted to start my mango recipes with this yummy raw mango sambar / mangai sambar. But I couldn’t. This year at least let this sambar be my first mango recipe as its my most favorite. I learnt this recipe from my MIL. My mom & MIL never fails to make this sambar during mango season.We call it as “Mangai sambar” in Tamil. My Mom makes mango sambar along with drumstick. So its more like drumstick mango sambar. Her recipe is a Tirunelveli based version. I will try to make a separate post for that. This is my MIL’s version which is very easy to make without any grinding job. Its like my basic onion sambar recipe but there are slight variations in the quantity of tamarind and spices as we use sour raw mango here. Whenever my MIL make this sambar, she reserves 2 big mango pieces for me as I love to eat those soft,spicy and juicy cooked mangoes the most. When I was making this sambar, all these nostalgic memories were running behind my mind :)..Ok. Lets see how to prepare this yummy raw mango sambar recipe with step by step pictures !

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February 21, 2015

Tamilnadu Style Mixed Vegetable Sambar Recipe/Kadamba Sambar-Bachelors Recipes

Kadamba sambar recipe
Mixed vegetable sambar recipe updated with video !
I am planning to share a collection of recipes for Indian bachelors. But before that, I wanted to share some easy one pot sambar, rasam & more kuzhambu recipes in Tamilnadu style. So I am posting this easy and quick tamil style mixed vegetable sambar recipe for bachelors, spinsters, working women and for husbands who are alone in abroad leaving your family in India . Not only for these people but also for housewives who want to finish cooking quickly during busy morning hours. Generally in Tamil nadu, Iyers & Iyengars make Kadamba sambar by adding freshly ground masala powder.They call this as Arachuvitta sambar. But this is a quicker version using sambar powder. This recipe can be done under 15 minutes using a pressure cooker and a small container. Some people have the habit of cooking & storing the dal for a week in refrigerator. For those people,making this sambar is even more easy. I was very happy with the outcome and I had a satisfaction of eating many vegetables in one gravy. My daughter Raksha had this sambar along with vegetables without complaining anything as the veggies were cooked really soft n mushy. So this sambar is a good choice for making our kids to eat vegetables. I have used carrot,beans,brinjal & Lady’s finger along with onions. U can use a combination of Radish or drumstick, chayote/chow chow, potato and knol knol too. The taste & flavor of this sambar may slightly vary as per the vegetables you add but the procedure remains the same. Try this quick sambar recipe for rice and pack it for your lunch box. It tastes yum !Lets see how to make this easy sambar recipe for rice.
Check out my easy onion sambar & 30 kuzhambu recipes if interested.
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May 19, 2014

ONION SAMBAR/VENGAYA SAMBAR RECIPE - SOUTH INDIAN STYLE SAMBAR FOR RICE

Onion-sambar-for-rice-South-Indian-style
This is my basic South Indian style sambar recipe for rice. Chinna vengaya sambar/Small Onion sambar is one of the most aromatic sambar recipes next to drumstick sambarLast year I posted brahmin(iyer)style arachuvitta sambar recipe with onions and drumstick adding freshly roasted and ground paste. But this sambar is very simple and easy to prepare which needs no grinding and no coconut. It can be made within 10 minutes if you have cooked toor dal ready in hand. Even bachelor’s can try this sambar.This is my MIL’s basic sambar recipe with onions. Mostly I make this sambar when I run short of vegetables. As shallots are very costly in Bangalore compared to Salem, my in-laws buy one or two kgs for me whenever they visit my place. So I keep making onion recipes like sambar, chutney or pickle at least twice in a week.This vengaya sambar is our family favourite. Raksha loves to have this sambar for idli,dosa too. So I dilute this sambar slightly and serve it with mini idli drizzling with ghee. Ok, Lets see how to prepare this south indian onion sambar recipe.
Onion sambar recipe

Onion sambar recipe/Vengaya sambar


Onion sambar recipe/Vengaya sambar Small onion sambar recipe - South indian style sambar recipe with step by step pictures.
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
To pressure cook
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/8 tsp
  • Red chilli - 1 no (pinched)
  • Curry leaves - few
  • Cooking oil - 2 drops
  • Water - as needed
To temper & saute
  • Cooking oil + Ghee - 1 tbsp + 1 tsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds - 1/3 tsp
  • Red chilli - 1 no ( pinch into 2)
  • Green chillies – 3 – 4 nos
  • Small onions/Shallots - 20 nos OR Sliced Big onion - 2 nos
  • Tomato – 1 no ( cut into small pieces)
  • Curry leaves - few
  • Hing/Asafetida - 2 generous pinches
For sambar
  • Tamarind - Big gooseberry size
  • Turmeric powder – 1/4 tsp
  • Sugar or jaggery – 1/4 tsp
  • Sambar powder - 1 to 1.5 tsp (homemade or any brand powder)
  • Salt & water - as needed
Coriander leaves - few
METHOD

  • Pressure cook toor dal adding all the ingredients mentioned under “to pressure cook “. Pressure cook in low flame for one whistle adding enough water. Open the lid and mash the dal well with a ladle.Set aside.
  • Soak tamarind in 1/2 cup of water. Wash and peel the small onions, slit green chillies and set aside.
  • Take the tamarind extract adding 1-1.5 cups of water. Extract should be 1.5-2 cups in total. Add sambar powder, turmeric powder, salt, hing and pinched raw curry leaves to it.
  • In a kadai, heat oil+ghee and splutter mustard seeds. When it starts to crackle, add methi seeds, pinched red chillies, green chillies, small onions, tomato pieces  & curry leaves. Saute until onion turns transparent.
vengaya sambar step1
  • Now add the tamarind extract mixture, sambar powder and boil well till onions gets cooked well yet firm without losing its shape.
  • After the mixture is reduced in quantity, add cooked toor dal and sugar or jaggery. Add little water if necessary. Boil for 2 minutes. Adjust the consistency. Check for taste.
vengaya sambar step2
vengaya sambar step3
  • Garnish with coriander leaves, boil for few seconds and switch off the flame ! Transfer it to a vessel. Add a tsp of ghee. Cover it with a lid. Give a standing time of 30 minutes and then serve.



Note


  • Adding ghee while tempering gives a nice smell to the sambar like in restaurants.
  • Use sliced big onions in place of shallots if you don’t have in hand but small onions gives a nice flavor than big ones.
  • Adjust the quantity of tamarind if you add tomato else sambar will become tangy.
  • If you feel the sambar is tangy, add some plain red chilli powder & allow it to boil for sometime. It helps to balance the taste.
Enjoy vengaya sambar with vathal/vadam or appalam & poriyal. I had with simple tindora curry.
Onion sambar lunch menu
Do check out my other sambar recipes if interested
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April 13, 2014

VENDAKKAI SAMBAR RECIPE(LADY’S FINGER SAMBAR RECIPE)


This is my mom in law’s basic sambar recipe for rice in which we use lady’s finger @ okra.Last week a reader mailed me to blog basic sambar & vathakuzhambu recipes.So i thought of sharing this recipe which might be useful for Tamil new year lunch menu too.I usually make vendakkai sambar & avarakkai sambar for no moon day and for festivals where we don’t use onions because this sambar tastes good even without onions.My mom also makes vendakka sambar but the procedure is completely different.Do click here to know my mom’s Nellai sambar recipe.This sambar is very easy to make and flavourful too.There is no grinding part.Hence bachelor’s also can give a try.We usually eat sambar sadam adding a few drops of ghee.It enhances the flavour of sambar and even kids would love to have it.For this sambar,u can replace lady’s finger with brinjal,Raw mango,drumstick or even Keerai thandu.But the quantity of tamarind varies for each veggie.In this post,lets see how to prepare Tamil nadu style basic sambar recipe with Lady’s finger.


Vendakkai sambar recipe/Okra sambar recipe


Vendakkai sambar recipe/Okra sambar recipe Lady's finger/Okra/Vendakkai sambar recipe - Basic south indian style sambar for rice !
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 20 Minutes
Cook time: 10 Minutes
Total time: 30 Minutes


INGREDIENTS
To pressure cook
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/8 tsp
  • Water -as needed
  • Red chilli - 1 no
  • Curry leaves - few (pinched)
To temper & saute
  • Ghee + oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 1/2 tsp
  • Red chilli - 1no (pinch into two)
  • Curry leaves - few
  • Small onions - 12 nos
  • Green chillies -2- 3 nos
  • Lady's finger/Okra - 12 nos
  • Tomato – 1 no ( small)
  • Asafetida/Hing- 2-3 generous pinches
For gravy
  • Tamarind - Medium gooseberry size
  • Sambar powder- 1.5 tsp
  • Water - 2 cups
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
Coriander leaves – handful ( chopped,for garnishing)

METHOD


  • In a pressure cooker,take the toor dal,turmeric,red chilli,curry leaves with required water.Cook till dal turns mushy.
  • In the mean time,wash and pat dry the okra in a towel and cut into small pieces of 3-4.Peel onions,cut chillies and set aside.
vendakkai sambar recipe step1
  • Soak tamarind in enough water and take the extract using 2 cups of water.Add sambar powder,turmeric powder,salt,hing and curry leaves.Set aside .
  • In a kadai,heat ghee + oil and temper mustard,methi seeds,red chilli & curry leaves.Add the chopped lady’s finger pieces.Saute for a minute and then add onions and green chillies.Saute till onions turn transparent & lady’s finger shrink and skin turns slightly brown here and there.Then saute tomato pieces till mushy.Add 1 cup of water and allow the lady’s finger to cook well.When it is 3/4 th cooked,add the tamarind extract mixture.
vendakkai sambar recipe step2
  • Add some hing and pinched raw curry leaves (please note we are adding hing & curry leaves two times).Allow the sambar to boil well for 5-10 minutes till raw smell emanates.
  • Now add the mushy cooked dal and boil for 2-3 minutes.Lastly before switching off the flame.
vendakkai sambar recipe step3
  • Add chopped coriander leaves,boil for few seconds and switch off !
  • Cover the sambar with a lid and serve after 30 minutes to 1 hour for all the taste to blend well.
vendakkai sambar recipe step4


Note

  • Please reduce the amount of green chillies based on its size & spiciness.Use minimum 2.
  • Sauting okra is very important else it will become slimy while cooking.
  • Please add less tamarind as vendakkkai has the tendency to absorb all the tanginess.
  • Adding coriander leaves for garnishing gives  a nice flavor.
  • Use ghee for tempering as it gives a nice aroma.

Enjoy this sambar with plain rice adding few drops of ghee with papad & poriyal as side dish.Tastes great !


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November 7, 2013

Mango Drumstick Sambar Recipe - Tirunelveli / Nellai Sambar Recipe

Tirunelveli Sambar recipe for rice

I love to taste and try varieties of sambar recipes be it idli sambar or lunch sambar and particularly this is my most favourite among all the sambar recipes. U know why, this is my mom’s Tirunelveli style sambar for rice :) We love to have it with idli, dosa as well. My mom calls this as "Idi sambar". Its a very tasty and flavorful sambar with freshly ground sambar powder. I can have a plateful of rice anytime with this Nellai sambar. We ( me and my sis) fondly call this as "Amma sambar". After marriage,when I started cooking, I couldn’t make this sambar often in my kitchen as Sendhil is very much fond of his mom’s Tanjore/Kumbakonam style sambar. So whenever I go to my mom’s house(Salem), she prepares this specially for me. This sambar needs very less dal than the usual quantity. We can add any vegetables like lady’s finger, drumstick, brinjal and raw mango. But our favorite combo is drumstick and raw mango. In my family, everybody loves my mom’s cooking very much. She makes authentic Nellai Saiva pillai (Tirunelveli) samayal very nicely. My amma never used store bought sambar powder in her cooking so far. Her recipes are mostly with freshly ground powder be it sambar, puli kulambu or rasam. So preparation /cooking time takes little more than my (mil’s)usual method of cooking. So I make my mil’s and mom’s lunch recipes in alternate days and enjoy eating varieties of kuzhambu.

My mom makes Carrot puttu or avial as side dish for this sambar recipe. To me, just a papad/ appalam is enough.

If you are looking to find Tirunelveli style Sambar powder, check THIS LINK


 Nellai Sambar for lunch

Basic Tirunelveli style Sambar Recipe For Rice


Sambar recipeBasic Nellai style sambar recipe for rice using freshly ground sambar powder.U can use any vegetables like brinjal , lady’s finger , drumstick or simply onion.
Cuisine: South Indian Category: Lunch recipesServes: 2-3 persons 
Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes 


INGREDIENTS
1 cup - 200ml
To pressure cook
  • Toor dal – 1/3 cup
  • Turmeric powder – 1/4 tsp
  • Cooking oil – a drop
To roast and grind for sambar powder ( use 1 tsp of this powder, store the excess powder for future use. My mom use this powder for idli sambar too.)
  • Oil – 1/4 tsp
  • Methi seeds - `1/2 tsp
  • Chana dal – 1 tsp
  • Coriander seeds – 1/2 tsp
  • Red chillies – 3 nos
To grind
  • Grated coconut – 1.5 tbsp
  • Small onions – 3 nos
  • Jeera/cumin seeds – 1/4 tsp
To saute
  • Cooking oil – 1 tbsp
  • Big onion – 1 no (slice cut)
  • Curry leaves – few
  • Tamarind – A big gooseberry size
  • Drumstick – 1 no (cut into finger size pieces)
  • Small Raw mango – 1/2no ( 5-6 cubes)
  • Red chilli powder – 2 tsp
  • Salt & water – as needed
To temper
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
Coriander leaves – 2tbsp (to garnish)
METHOD
  • Pressure cook toor dal adding turmeric powder ,salt and a drop of oil for 2 whistles.Mash the cooked dal and set aside.In a mixie jar , grind the coconut , small onions and jeera to a smooth paste adding the required water.
Nellai sambar recipe
  • In a pan , heat 1/4 tsp of oil and roast the ingredients given under “ To roast n grind”. Powder it nicely.U don’t have to use all the powder. Use only 1 tsp. Store the remaining for making idli sambar..
Nellai sambar recipe


  • Take the tamarind extract in a bowl. To this add red chilli powder ,salt ,turmeric powder and drumstick.Check for taste.Set apart
  • In a pan , heat 1 tbsp of oil and saute the sliced onions. To this add the tamarind extract mixture. Cover and cook till drumstick is done. After the drumstick is 3/4th cooked , add raw mango pieces. Again cover and cook for sometime. Mango takes less time to cook.So keep checking otherwise it will cook soft & dissolve in sambar.
Nellai sambar recipe
Nellai sambar recipe
  • After the vegetables get cooked , add the mashed dal.Allow it to roll boil. Lastly add the ground coconut , mix well.Let it boil for a minute. Now add a tsp of roasted n ground sambar powder.Allow it to boil till u get a nice aroma. Switch off the stove and garnish with coriander leaves.Give a standing time of minimum 30 minutes for all the flavors to induce well..
Nellai sambar recipe
Nellai sambar recipe
  • Temper with the ingredients given under “to temper”..Mix well.
Enjoy mixing with hot rice !!

Note

  • Adding raw mango is optional. U can add only drumstick and make this sambar. But increase the tamarind to a small lemon size.
  • Garnishing with coriander leaves gives a superb flavor for this sambar. Please don’t skip..
  • Do not use all the powder to this sambar. Use only a tsp . U can make sambar 2-3 times using this powder. As mixie doesn’t grind very small quantity , amma use this measure..She use this powder for making idli sambar too.So store the remaining powder in a  box and use whenever needed.
  • Less dal is needed for sambar as we add ground coconut and channa dal which helps for thickening.
Tirunelveli style sambar


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September 14, 2013

Onam Festival Sadya Menu | Kerala Onam Lunch Dishes

onam sadya --picture

This is my second Onam sadhya lunch menu with onam sadya serving order. Basically I love to try other state recipes a lot apart from my usual Tamilnadu recipes .When it comes to regional cuisine , my first choice is for kerala food. My dad’s mom(my aachi) is from Nagercoil..As it is in kerala border , my aachi’s cooking was very similar to keralites .She makes many coconut based recipes like sodhiAvial, theeyal etc..So right from my childhood, I grown up eating those foods. This may be the reason I have a love towards kerala food. But I have never thought I could make authentic kerala recipes in my kitchen. I must thank my Ex-neighbor Mrs. Prema for sharing all her yummy recipes & inspired me to cook them. Last year i posted onam sadya recipes for the first time from vanitha magazine with the help of her.I should say that was one of the hit posts in my blog.This year I couldn’t try vanitha recipes as she had changed her house ..I really miss her and her recipes very badly :(She was a caring and good friend of me..This time too,before cooking these recipes, i called her over phone to confirm the methods of making..

I must also thank all our malayali blogger friends because all these recipes are from their blogs Open-mouthed. I googled the recipes , chose them based on the comments and tried it.I have given the source of each recipe under the title..Everything came out very well. I felt so happy when i made this platter..I referred Roshni’s blog for serving order. Hope i have served them in correct order ..Thank u Roshni :)


I wanted to try the recipes which I din’t post in my last year’s onam sadya platter. So this year I tried paruppu curry , puli inji , Kerala sambar with freshly ground spices  (without coconut), Kerala tomato rasam , Puliserry , Olan , Avial( my mom’s recipe) , Cucumber kichadi , Vendakka pachadi , Beans mezhukkuppuratti , Cabbage thoran , Channa dal payasam  , Sharkara payasam & Naranga achar ( my mil’s pickle).. U may wonder by seeing the color of sharkara payasam ;).It has to get a brown shade .As my jaggery is colorless the syrup was very light in color. So I added a pinch of red color to it. I thought it will give a brown paagu effect to the payasam but unfortunately it became orange and also it became very thick like pudding. So friends please excuse. I’ll try to update the picture. But the taste was really great. :L)

I’ve given step by step pictures for all the recipes in a simplified manner. Hope it will be understandable and helpful :)

I wish all my friends a very happy and great onam celebration :)
onam sadya---platter



KERALA SAMBAR(WITH FRESHLY GROUND SPICES)

INGREDIENTS
  • Toor dal – 1/2 cup
  • Pumpkin – 1/4 cup (cubed)
  • Drumstick – 1 no
  • Potato – 1 no
  • Turmeric powder – 1/4 tsp
To roast n grind
  • Oil – 1 tsp
  • Dhania – 1.5 tbsp
  • Urad dal – 1.5 tbsp
  • Red chillies – 5-7 nos
  • Fenugreek seeds – 1/2 tsp
  • Hing – 1/4 tsp
Tamarind – Small lemon size
To temper & saute
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Red chilli – 1 no
  • Big onion – 1 no
  • Curry leaves – few
  • Tomato – 1 no
  • Turmeric powder – 1/4 tsp
  • Salt n water – as needed
Coriander leaves – few to garnish
METHOD
  • Pressure cook dal adding turmeric powder and a drop of oil.Mash it well and set aside.Take extract from the tamarind and set aside.
  • In a pan , heat oil and roast all the ingredients given under “ to roast n grind”. Saute well without burning and switch off the flame.Make them to a paste and set aside.
onam kerala sambar tile1
  • In a kadai , heat oil, temper mustard seeds, red chilli , curry leaves and saute the onions , tomatoes & curry leaves.Saute till tomato turns mushy.Add tamarind extract ,salt  and curry leave.Allow it to boil well ,add all the vegetable and boil the tamarind extract till the veggies cook well.
onam kerala sambar tile2
  • After the veggies are cooked , add the mashed dal and spice powder. Mix well and boil for 5 minutes.sambar will thicken,add water if necessary .
  • Garnish with coriander leaves.
onam kerala sambar tile3
Line a bowl with banana leaf and pour the sambar. Close it with a lid.Serve with rice !
  • Any vegetables like yam ,carrot , pumpkin , drumstick , radish ,lady’s finger and ashgourd can be used in this sambar..

KERALA TOMATO RASAM
Source – Marias menu

INGREDIENTS
  • Tomato – 2 (chopped or crushed)
  • Tamarind  – Small gooseberry size
  • Cooked dal water – 1/4 cup (optional)
  • Black pepper corns –  1 tsp
  • Red chillies – 4
  • Garlic – 6 cloves
  • Jeera – 1/2 tsp
  • Dhania – 1tsp
  • Asafoetida– a pinch
  • Salt & water – as needed
  • Coconut oil – 1 tbsp
  • Chopped coriander leaves – 1-2 tbsp
METHOD
  • Fry the dry red chilli for a minute. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds slightly coarse in texture  OR U can make it to a coarse paste as per the original recipe.
onam kerala rasam
  • Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft.
onam kerala rasam tile1
  • Add tamarind extract and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of hing.Serve hot !
onam kerala rasam tile2

PULISSERY OR MORU CURRY
Source – Pachakam

INGREDIENTS
  • Thick n sour Curd - 1 cup
  • Grated coconut - 1/3 cup
  • Green chillies – 4 nos
  • Garlic pod - 1 no
  • Cumin seeds -  1/2 tsp
  • Small onion – 2 no
  • Turmeric powder - 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds- 1/ tsp
  • Curry leaves –few
  • Roasted Fenugreek powder - 1/4 tsp
Sugar – 1/4 tsp
Salt - As reqd

INGREDIENTS
  • Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.Cook the ash gourd pieces separately. 
  • Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium thick consistency. 
onam pulissery tile1
  • Heat oil in a pan. Temper mustard seeds. Add 1/2 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
  • Pour the curd mixture  and cooked ash gourd into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.  NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
onam pulissery tile2
  • Serve hot with rice.
U can also use cucumber , Mango & pumpkin


BEANS MUZHUKKUPURATTI
Source – Spicy chilli

INGREDIENTS
1 cup - 200ml
  • French Beans-1 cup ( cut into 1cm length)
To grind to coarse paste
  • Small onions- 6 numbers
  • Garlic – 3 cloves
  • Chilli powder- 1 tsp
  • Turmeric powder -1/4 tsp
To season
  • Coconut oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 2 sprigs
METHOD
  • Chop the beans , add salt and pressure cook it in high flame for one whistle. ( This is for fast quicking & less oil consumption).Drain all the excess water.But make sure beans should be soft yet firm., It should not lose its shape.
  • Coarsely grind the items given under “to grind” without adding water.
onam beans mezhukkupuratti tile1
  • In a pan , heat oil and temper mustard and curry leaves. Now add the beans and saute well in high flame for a minute to absorb all the moisture in them..
  • Now add the coarsely ground paste and saute them till the raw smell goes off. Do it in medium flame.Fry till the beans look dry and shiny..Remove n serve !
onam beans mezhukkupuratti tile2


CABBAGE THORAN
Source – My neighbor

INGREDIENTS
1 cup - 200ml
  • Cabbage - 1 cup
  • Big Onion –2 nos
  • Turmeric powder – 1/4 tsp (optional)
To grind to a coarse paste
  • Grated coconut – 1/4 cup
  • Green chillies – 2 nos
  • Jeera – 1/4 tsp
To temper
  • Coconut oil –2 tbsp
  • Mustard seeds –1 tsp
  • Red chillies – 1no
  • Curry leaves - A few
METHOD
  • Grind coconut , green chillies and jeera to a coarse paste without adding water.Set aside.Chop the cabbage and onions ..Mix together the finely chopped cabbage, onions, and salt.
  • Heat oil in a kadai. Add mustard seeds and allow it to splutter. Then add pinched red chilli and curry leaves to it. Now add the ground mixture , saute for few minutes .Remove n serve !
onam cabbage thoran tile1
onam cabbage thoran tile2


OLAN
Source – Marias menu

INGREDIENTS
  • Black-eyed beans /vanpayar / kaaramani – 1/4 cup
  • Ash gourd -  2 cups, cut into cubes
  • Green chilli – 3-4, slit lengthwise
  • Water – as needed
  • Thick coconut milk – 1/2 - 3/4 cup (adjust)
  • Salt- as needed
  • Curry leaves – few
  • Coconut oil – 1 tbsp
METHOD
  • Heat a tsp of oil in a kadai and fry the beans till it starts to crackle.( This step is not in the original recipe . But i did it for additional flavor)
  • Pressure cook the beans with 1 cup of water in low flame for two , three whistles.Drain the excess water & keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
  • Cook together ash gourd, green chilli, salt and 1.5 cups  of water, till ash gourd becomes tender. Ash gourd also should not be overcooked and it should retain its shape.
  • Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.The curry has a thick consistency.
onam olan tile

No need to soak the beans if u fry in oil. In the actual recipe , maria mentioned that it is not necessary to soak the beans even without frying..


VENDAKKA PACHADI
Source – My neighbor

INGREDIENTS
  • Thinly chopped Lady’s finger – 1 cup
  • Thick curd – 1 cup
  • Green chilli – 2 nos(finely chopped)
  • Salt – as needed
  • Sugar – a pinch
  • Coconut oil – 1.5 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few
METHOD
  • In a kadai , add oil , temper mustard seeds and curry leaves.Then add the finely chopped lady’s finger & green chillies and saute in high flame continuously .Add salt , sugar and saute till it is cooked well.
  • Remove & add curd to it. Mix well and serve !
onam vendakka pachadi


CUCUMBER KICHADI
INGREDIENTS
  • Cucumber – 1 no
  • Thick curd – 1 cup
To grind
  • Green Chillies  - 2 nos
  • Grated coconut –1/4 cup
To temper (optional)
  • Mustard Seeds - ¼ teaspoon.
  • Coconut       - ¼ tbsp
  • Red Chillies- 1 pinched.
  • Curry leaves   - few  
METHOD
  • Cut cucumber into small pieces and set aside.
  • Grind coconut and green chillies to a smooth paste adding water.Mix this paste with cucumber.Temper mustard & other ingredients and add to the mixture.
  • Lastly add the thick curd , mix well & serve immediately.

CHANA DAL PAYASAM
Source- Vanitha magazine

INGREDIENTS
  • Chana dal – 1/4 cup
  • Grated jaggery – 1/2 cup
  • Grated coconut – 1 cup
  • Salt – a pinch
  • Cardamom – 2 nos powdered
  • Ghee – 1 tbsp
  • Roasted nuts – 2 tbsp
METHOD
  • In a mixie add  1/3 cup of water and take the first coconut milk.Set aside.Again add 3/4 cup of water and take the second milk.Keep aside.
onam payasam tile
  • Pressure cook channa dal adding enough water for two,three whistles in low flame.Open and mash them well. I pulsed it in mixie.
  • In a pan , melt jaggery , make syrup and strain the impurities.Add the mashed dal to the syrup . Add the second coconut milk and ghee & boil till it reduces to half..
onam channa payasam tile1
  • Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame.
onam channa payasam tile2
  • Add the roasted nuts n serve !


SHARKARA PAYASAM
Source – Cheenachatti

INGREDIENTS
1 cup - 200ml
  • Grated coconut –1 cup
  • Raw rice – 1/4 cup
  • Grated jaggery – 1/3 cup
  • Ghee – 1 tbsp
  • Cashew Nuts & raisins – few

METHOD
  • In a mixie , grind coconut adding 1 cup of water and take the first milk.Again add 1/2  - 3/4 cup of water and take the second milk. Set aside.
  • In a pan , melt the jaggery , make syrup , strain impurities if any.Make jel like syrup..
onam payasam tile
  • Wash n soak raw rice for 20 minutes.Pressure cook it adding 1/2 - 3/4 cup of water.Rice should be cooked but it should not be mushy.
  • Add the syrup to the cooked rice and boil well.Add the second coconut milk an boil for 5-7 mins in low flame.
onam sharkara payasam
  • Lastly before switching off the flame, add the first coconut milk.Mix well. Add the roasted nuts.Serve !
onam sharkara payasam tile1
  • This payasam tends to thicken soon. It will become spoonable.Add more milk to get a thin consistency.U can also add 2 tbsp of roasted coconut pieces if u wish.
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