Poondu Kuzhambu / Garlic gravy

  

Ingredients

25 Cloves Garlic  

small ball of Tamarind soaked in 1½ cups warm water

10 small Onions (shallots), peeled 

1 medium Tomato, chopped

1/2  tsp Mustard seeds 

1/2 tsp Fenugreek seeds

1/4  Cup Curry leaves  

1 1/2 tsp Sambar powder

1/2  tsp Red chili powder  

1/2 tsp Turmeric powder

1/2 tsp Black pepper powder  

pinch of Asafoetida (hing)

3 tbsp til oil  

Salt to taste

 

Preparations

Soak tamarind in warm water for 10 minutes. Squeeze and extract the juice. Set aside.

Heat til oil in a wide pan. Add mustard seeds, fenugreek seeds and asafoetida. Let them splutter.

Add curry leaves, shallots and garlic. Fry on medium heat until golden brown — about 5 minutes.

Add chopped tomato. Cook until mushy, about 3 minutes.

Add sambar powder, red chili powder and turmeric. Stir on low heat 1 minute.

Pour in tamarind extract and salt. Bring to a boil, then reduce the heat.

Simmer uncovered on low heat 15 minutes until oil surfaces and curry thickens.

Add jaggery and pepper powder. Stir and simmer 2 more minutes.

Serve hot with steamed rice and a drizzle of sesame oil.

 

 

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One-Pot Palak Sambar

 Preparations

In a pressure cooker or pot, add washed toor dal, turmeric powder and 2-3 cups of water. Cook until the dal is soft and mushy.

Heat oil in a pan or the same pot. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter, then add chopped onions and saute until translucent.

Add ginger-garlic paste and green chilies. Saute for a minute. Then add chopped tomatoes and cook until they turn soft.

Mix in the chopped spinach and sambar powder. Cook for 2-3 minutes until the spinach wilts and blends with the spices.

Add the cooked dal to the pan along with tamarind paste. Stir well and add water if needed to adjust consistency. Add chopped coriander leaves.

Let the sambar simmer for 5-7 minutes on low heat, allowing the flavours to combine. Adjust salt to taste.

Garnish with fresh coriander leaves if desired and serve hot with steamed rice or idli/dosa.

 

Tips To Make Perfect Palak Sambar At Home:

Use fresh spinach and cook lightly: Fresh, tender spinach gives a vibrant green colour and natural sweetness. Add it towards the end of cooking to retain its nutrients and colour.

Balance tamarind and spices: Tamarind gives tanginess, while sambar powder adds depth. Start with a small amount of tamarind and sambar powder, then adjust gradually to suit your taste.

Cook dal well and mash properly: Soft, well-cooked dal ensures a creamy consistency. Mash it lightly before combining with the vegetables for a flavourful sambar.

 

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Pumpkin Capsicum Sabzi

Ingredients

1 tsp Mustard oil

1/2 tsp Mustard seeds 

1 tsp Cumin

1/4 tsp Methi Seeds 

1 Onion diced

1 Green Bell Pepper (Capsicum), diced

500 grams Kaddu / Pumpkin, diced

2 Tomatoes, finely chopped

2 sprig Curry leaves finely chopped

1/2 tsp Turmeric pdr

1 tsp Sambar Pdr or panch phoran

1 tsp Jaggery

salt to taste

 

 Preparations

heat oil in a heavy bottomed pan, add the mustard seeds, cumin seeds, fenugreek seeds and curry leaves and allow them to crackle.

Once done stir in the green bell peppers and onions, sauté for a few minutes, until the vegetables turn lightly soft and tender. 

At this stage add the tomatoes and the pumpkin and mix well to combine.

Now add the turmeric powder, sambar powder, jaggery and salt. Stir well to combine all the ingredients.

Sprinkle a few drops of water, turn the heat to low and cover the pan. 

Simmer the Kaddu Simla Mirch Ki Sabzi until the pumpkin is soft and cooked, about 7 to 10 minutes.

Do make sure you keep stirring the Kaddu Simla Mirch Ki Sabzi occasionally half way through the cooking process.

Once the Kaddu Simla Mirch Ki Sabzi is cooked, turn off the heat, check the salt and spice levels and serve hot with plain hot rice, roti, kadhi.

  

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Rasam - ONAM SPECIAL

INGREDIENTS

1.Dhal water 1 ½ liter saved while preparing Sambhar
2. Tamarind 15 gm/ small lemon size ball
3.Water 15 ml
4.Turmeric powder one tsp+ Pepper powder 1 ½ tsp+hing +little jaggery +jeera seeds ½ tsp + ¼ tsp Methi seeds, + cut tomato 50 gm + curry leaves
5. Sambar masala (refer Sambhar recipe)- 2 table spoons
6. cut coriander leaves
7.Coconut oil
8.Mustard ½ tsp
Dried red chilies few pieces
Curry leaves

Method of preparation

1. In the tamarind juice add items in S. No.4 and boil for some time, till the water reduces to half
2. Add The dhal water(S.No.1) and tomato in S.No.5 and continue boiling
3. Add Sambar Masala and again boil.After boiling well add coriander leaf and take it out from the Stove.
4. Season it with items mentioned in S.No.8
5. Dry heat little pepper, Coriander seeds, Jeera seeds and Curry leaf, Powder it and add one tea spoon to the Rasam prepared.

 

Note- rasam will taste best when you boil along with tamarind extract, tomato, hing, sambar pdr, some chopped coriander leaves + stem. It should be tempered with ghee + mustard seeds and chopped curry leaves. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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