SAMBAR WITH VEGETABLES
INGREDIENTS
thoor dhal – 1 cup
vegetables- any one of the following
drum stick
brinjal
pumpkin
chou chou- squash
surakai
bendhi
beans
carrot
raddish
kirai thandu
tamarind- 1 ball size
salt to taste
chillie powder- 1 tsp
coriander powder – 2tsp
red chillies 4 to 6
asafoetida – 1 pinch
fenugreek –1/4 tsp ( optional )
mustard –1/2 tsp
curry leaves – few
coriander leaves –few
oil –3 tbsp
rice flour – ½ tsp –to thicken ( optional )
onion – 1
tomatoes –2
METHOD
1.pressure cook the dhal with turmeric powder & mash it well & keep it ready
2. heat oil in a pan, add mustard, when it splutters add the red chillies split into two,fenugreek, asafoetida & then add the onion & curry leaves & fry well
3 now add the tomatoes & fry well
4. then add the vegetable- if drum stick cut into 2” bits, if brinjal cut into 3 pieces lengthwise, if ladies finger cut into 1” piece, if carrot cut into round slices, if nulkol cut into thin slices, fryin oil for some time; now add chilli powder, turmeric powder, coriander powder & salt- add enough water to cook the vegetable when the vegetables are cooked , add the mashed dhal, salt & tamarind juice & allow it to boil well- if the sambar is thin ,add the rice flour mixed in water then garnish with coriander leaves & serve hot with rice
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VEGETABLES – FRY
INGREDIENTS
mustard – 1 tsp
urudh dhal – 1 ysp
oil – 2 to 3 tsp
salt to taste
green chillies – 3 or 4 –according to the quantity of vegetable
chilli powder- 1 tsp
onion – ½ - cut into fine bits
curry leaves – few
grated coconut –1/2 cup
vegetables – any of the following
beans, cluster beans- kothuavarai kai, avarai kai , banana stem – vazhai thandu- arati dhantu, banana flower-cut into small pieces after removing the fibre
cabbage – cut into small pieces
cauliflower-cut into small florets
ribbed gourd – pirkangai- beera kai – remove the rough skin & cut into fairly big pieces
snake gourd – cut lengthwise, remove the seeds & cut into bits
chou chou – remove the skin, cut into 2 lengthwise , remove the seed , cut again lengthwise & then cut into small pieces
banana- peel the skin , cut lengthwise & then cut into small pieces
brinjal – cut into 4 lengthwise
drum stick –cut into 2” pieces
lady”s finger- wash first, wipe it with a cloth & then cut into small pieces
METHOD
VEGETABLES – FRY
INGREDIENTS
mustard – 1 tsp
urudh dhal – 1 ysp
oil – 2 to 3 tsp
salt to taste
green chillies – 3 or 4 –according to the quantity of vegetable
chilli powder- 1 tsp
onion – ½ - cut into fine bits
curry leaves – few
grated coconut –1/2 cup
vegetables – any of the following
beans, cluster beans- kothuavarai kai, avarai kai , banana stem – vazhai thandu- arati dhantu, banana flower-cut into small pieces after removing the fibre
cabbage – cut into small pieces
cauliflower-cut into small florets
ribbed gourd – pirkangai- beera kai – remove the rough skin & cut into fairly big pieces
snake gourd – cut lengthwise, remove the seeds & cut into bits
chou chou – remove the skin, cut into 2 lengthwise , remove the seed , cut again lengthwise & then cut into small pieces
banana- peel the skin , cut lengthwise & then cut into small pieces
brinjal – cut into 4 lengthwise
drum stick –cut into 2” pieces
lady”s finger- wash first, wipe it with a cloth & then cut into small pieces
METHOD
SAME FOR ALL VEGETABLES WITH SLIGHT DIFFERENCES
heat oil in a pan , add mustard ,when it splutters add urudh dhal, then add the cut onion , green chillies- either cut into bits or slit into 2 & fry well till the onion turns golden brown then add the washed & cut vegetable & fry in oil for some time
then add the turmeric powder ,salt & add enough water to cook the vegetable-with a lid on – it will take less time when the vegetable is cooked & when no water is left i.e when it is dry add the grated coconut, stir well & remove from the fire
NOTE
for ribbed gourd- use red chillies instead of green chillies & add 4 flakes of crushed garlic
for chou chou, snake gourd, pumpkin & banana use red chillies for nulkol, cabbage, cauliflower, carrot , beet root –use only green chillies
for beans, karamani, avarai kai, lady” s finger use chilli powder , instead of green chillies,but the vegetable should be cut into long pieces, fry well,you can add grated coconut – except for lady”s finger-this should be fried till it is crispy
for brinjal always use chilli powder- you can fry brinjal & drum stick together, add grated coconut or grind coconut & gasa gasa together & add this paste you can add peeled & cut potatoes to beans & fry- but donot add coconut
brinjal can be fried with tomatoes – for this cut the brinjal first into 4 lengthwise & then cut across, cut the tomatoes also into 4- after frying the onion in oil fry the tomatoes ,& then brinjal well in oil & more oil is needed for this. Then add chilli powder & fry- donot add coconut some add boiled thur dhal, along with grated coconut, especially for beans, avarai, cabbage, snake gourd etc – it is purely optional instead of grated coconut you can add egg i.e beat 2 eggs & add- only for cabbage, cauliflower, beans
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Drumstick leaves and Dhal
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86. CHANNA DHAL & DRUM STICK FRY
INGREDIENTS
channa dhal- 1 cup boiled
drum stick- 2or 3 cut into 2” pieces
chilli powder – 2 tsps
turmeric powder –1/ tsp
salt to taste
oil for frying- 3to 4 tbsp
mustard – ½ tsp
onion – 1 cut into bits
METHOD
heat oil in a pan , add mustard seeds & when it splutters add the onion & fry well then add the drum stick pieces, & fry for a while in oil
then add turmeric powder, chilli powder, salt,add enough water to cook the vegetable when the drum stick is cooked add the boiled channa dhal & fry well till it is dry.
