Udupi Sambar

Sambar prepared at Udupi Temple. Wen one feels bored of keeping dhals while keeping rice, here goes an easy one

Ingredients :

White pumpkin / raw banana / baby jackfruit
Vellam
Tamarind extract
Coconut thuruval
Dhaniya
Red chillies
Jeera
Salt
Curry leaves
Mustard
Vendhayam
Oil

Method :

Grind coconut thuruval, dhaniya, jeera n red chillies with water coarsely. Heat oil in a pan. Saute mustard, vendhayam. After they crackle, add chopped white pumpkin or any vegetable mentioned above. Saute them. Add enough water and cover it with a lid. I tried with white pumpkin. Let the pumpkin cook 3/4th. Open them and add tamarind extract and vellam according to ur choice (vellam). Let it cook. Add salt. Add curry leaves while sauting the vegetable. Add the grounded coconut paste. Mix well. Let it boil fr two to three minutes. Ur sambar s ready.

Spicy Tomato Dhal

Here goes a recipe for giving a thought to prepare. Dhals can be time saving and a healthier option too..!!  Tried this yummy one with phulka roti.

There goes the recipe

Ingredients :

3/4 cup tuvar dhal, 1/4 cup moong dhal, 3 ripe tomatoes (medium sized, finely chopped), a pinch of turmeric, few red chilli (broken), 4-5 curry leaves, 1 tsp mustard, 1 tbsp tamarind juice, 1-2 tsp red chilli powder, 2-3 tsp jeera, oil, salt and coriander leaves for garnishing.

Method :

Pressure cook tuvar dhal, moong dhal, 1/4 cup tomatoes, a pinch of turmeric, 2-3 halves of broken red chilli and few of jeera with enough water.

Mash them after it is cooked and keep it aside.

Now take a deep vessel or a non stick kadai and heat few teaspoons of oil. Crackle few mustard and jeera. Add few of red chilli and saute. Reduce the heat a bit.

Add finely chopped tomatoes and cook them till water from tomatoes gets absorbed.

Add red chilli according to your taste or the level specified and if required let it stream in a bit of oil.

Add the tamarind juice and cook well.

Now add the boiled and mashed dhal and let it simmer for 5 to 10 minutes.

Finally garnish with finely chopped coriander leaves.

Note :

I added few teaspoons of garam masala, coriander powder and roasted jeera powder for extra taste and flavor.