ONION SAMBHAR/KUZHAMBU RECIPES

Onion Sambhar is a classic and flavourful gravy made with shallots or onions as you might call them and freshly ground spices.It would always e on the to do list when guests pop over in the south indian luch menu.Though all samhar varieties require a tamarind base and the main ingredient being sambhar powder,each recipe has a peculicar taste and aroma of its own.This samhar is usually thick from the ones we make to serve as a side dish for idlis and dosas.Oions used here is a variety called sambhar oion or madras onion,It has other names too such as shallots and baby onion.See down below the tasty and quick way to make a rich samhar with shallots.

SUMMARY
Course:Lunch/Gravy for rice
Cuisine:South Indian
Serves:2
Preparation Time:15 minutes
Cooking time:15 minutes
Total time:30 minutes

INGREDIENTS

TO ROAST AND GRIND

Channa Dal	3 tsp
Coriander Seeds	3 tsp
Red Chilly	3
Black Pepper	1/2 tsp
Cumin/Jeera	1/2 tsp
Coconut (GRATED)	3 tsp

OTHER INGREDIENTS

Shallots	20
Tamarind	a gooseberry sized ball
Sambhar Powder	2 tsp
Mustard	1/2 tsp
Fenugreek/Methi	1/2 tsp
Red Chilli	2
Oil	1 tsp
Cooked Tur Dal	1/2 cup
Salt	to taste
Curry Leaves	a few
Coriander Leaves	a few

HOW TO MAKE

• Soak tamarind in water.In a heavy bottomed vessel add oil followed by mustard,fenugreek and red chilli.

• Once mustard crackles add shallots and fry till pink.Add sambhar powder.

• Add tamarind extract and boil till onions are cooked.

• In a pan add the ingredients given in the to roast and grind table except grated coconut and fry till golden brown.Now dry roast grated coconut.

• Put both of these in a blender and powder coarsely,

• Add this powder to the boiling sambhar mixture.Wit till raw smell goes away.

• Keep cooked tur dal ready.Add this to the sambhar.

• Boil till flavors get amalgamated and the mixture thickens.

• Garnish with curry and coriander leaves.

• Onion Sambhar is ready.Serve with hot steaming rice and any curry.

Notes

• Always use fresh shallots.
• Ensure that the shallots are fried in oil before adding tamarind extract.Frying the onios gives a nice aroma.
• You can skip roast and grind powder and make sambhar plain too.

Read How to Cook

ASH GOURD KOOTU

Whenever a south indian menu comes to mind and I have to make a full fledged tamil cuisine,I don’t forget making this kootu.It is juicy,spicy and tastes awesome with any rice and gravy.The coconut imparts a special taste to the ash gourd and with crispy dal temperings tastes even good.I make this during any get togethers and every time is enjoyed and liked by all.You can have this with rasam and rice too,it also tastes nice.Try this simple humble kootu and let me know..

INGREDIENTS

Ash Gourd	250 gms
Moong Dal	1/4 cup
Salt	to taste
Turmeric Powder	1/4 tsp
Mustard	1/2 tsp
Channa Dal	1/2 tsp
Asafoetida	1/4 tsp
Red Chilli	2
Curry Leaves	a sprig

TO GRIND

Coconut(grated)	3 tsp
Jeera/Cumin	1/2 tsp
Red Chilli	1

 

 

HOW TO MAKE

• Chop ash gourd in cubes.Cook  moong dal in water.

• Once moong dal is cooked add ash goud and turmeric.

• Meanwhile add in a blender the ingredients given in the to grind table.Grind well by adding a little water.

• The ash gourd must have turned mushy by now.Add the ground paste to the ash gourd.

• Cook till raw smell goes away.Temper in oil mustard,channa dal,asafoetida and red chilli and pour in the temperings to ash gourd mixture.

• Ash Gourd Kootu is ready.Serve with rice and gravy.

Notes

• You can make the saw kootu with chayote and snake gourd.
• Add green chilli for more spicyness.

Read How to Cook

PARUPPU PODI

We all experience this mood sometimes,when we don’t want to cook,yet want to enjoy a wholesome meal with simple menu at home.I too feel this many a times and enjoy this Paruppu Podi immemsely.It is a classic and accurate recipe that can be made in no time,with easy methodology.Anyone can make this,just take care to dry roast the ingredients well,just golden brown.Once that is done,this half the work is done.Whenever you want a light and simple meal,make paruppu podi in advance and have any vegetable kootu or stew with steaming rice and dollops of homemede ghee.See below the quick recipe of Paruppu Podi..

INGREDIENTS

Tur Dal	1/4 cup
Channa Dal	1/4 cup
Red Chilli	3
Black Pepper	1/2 tsp
Asafoetida	1/4 tsp
Crystal Salt	to taste

 

HOW TO MAKE

• Take a pan and add tur dal,channa dal,red chilli,black pepper and asafoetida.Dry roast till golden brown.

• Once cooled put them in a blender and add crystal salt and grind to a powder.

• Paruppu Podi is ready.Serve with hot rice.

Notes

• In place of channa dal you can add roasted gram.
• Dry roast garlic and when the moisture goes away.you can add to the dal mixture and grind.
• Add more pepper if you want the podi spicy.

Read How to Cook

CURRY LEAVES THOGAYAL/KARUVEPPILAI THOGAYAL

Curry leaves is most omitted part of the food and many a times it is thrown out from food.Curry leaves are loaded with iron and calcium and is very good for hair growth.It has a fresh aroma and adds taste and flavour to the dish it goes in.I like curry leaves and this thogayal can be a great accompaniment to rice in place of any usual gravies.It is easy to make and can be stored in fridge for 2-3 days.Since it has dal and chilles it will add a nice crunch while eating.Scroll down below for a nice aromatic curry leaf thogayal recipe..

INGREDIENTS

Curry Leaves	1 bunch
Mustard	1/2 tsp
Urad Dal	1 tsp
Red Chilli	2
Asafoetida	1/2 tsp
Tamarind	a small bit
Oil	1/2 tsp
Salt	to taste

HOW TO MAKE

• In a pan add oil and add mustard seeds.Once they crackle add urad dal,asafoetida and red chilli.Wait till dal gets brown.

• Add curry leaves and switch off the flame.Add it to a blender.

• Grind it adding a little water to a fine paste.

• Curry Leaves Thogayal is ready.

Notes

• Don’t fry the curry leaves.Just switch off the flame soon after adding to the pan.
• Adding a bit ginger also enhances the taste.
• If you want it spicy add more red chillies.

Read How to Cook