Monday, 26 June 2017

Raw Mango (Mangai) Sambar


Raw mango sambar is my favorite one which goes well with rice and I love to have it with dosa too. In this recipe, I have added the tempering ingredients at last as it'll enhance the taste of the sambar.I normally don’t like sour taste in sambar and so I remove the raw mango after the sambar is fully cooked.
Sambar is a South Indian curry recipe which is made with lentils and vegetables. If you leave the mango in the sambar longer its taste will spread evenly through the sambar it gives you a very strong sour taste. 

 Check out some more Kulambu Recipes


Prep time
Cooking time
Serves
10 mins
20  mins
5 persons

Recipe type:  Lunch varieties
Cuisine: Indian

Ingredients
  • Raw mango -1 no
  • Small onions -10 no’s
  • Tomatoes -2 no’s
  • Tamarind -1 tbsp.
  • Toor dal -1/4 cup
  • Sambar powder -2 tsp
  • Turmeric powder -1 tsp
  • Salt –to taste
  • Cilantro -3 tbsp.
  • Oil- 1 tap
Seasonings
  • Oil -1 tsp
  • Mustard seeds -1 tsp
  • Urad dal-1/2 tsp
  • Cumin seeds -1 tsp
  • Methi seeds -1/4 tsp
  • Hing -pinch
  • Curry leaves –few sprigs


Method
1. Pre-boil the toor dal with little turmeric powder, oil & salt in a pressure cooker for 10 minutes and set aside.

2. Allow the cooker to cool and mash the dal into fine paste. Heat oil in a pan; add urad dal and fenugreek seeds. Add onion and sauté for a couple of mins. 

3. Now add turmeric and add dal paste and fry for 2 min.Now add mango pieces, salt, and sufficient water, tamarind juice and allow it to boil.

4. Add half cup of water, sambar powder and salt. Cook for 3 to 4 mins. Now, add tamarind extract and cook till raw flavor goes.

5. Heat oil in a pan and add all the tempering ingredients. Allow it to splutter. Transfer it to the sambar. Now add chopped coriander to it and switch off the flame. Now the tasty sambar is ready. Take it off the heat n serve with hot rice.



Serving suggestions
This sambar is good for rice with papad.

Sunday, 25 June 2017

Jowar (Sorghum) Dosa



Jowar is one of the healthiest grains which we should include in our diet. But with some tips which I learnt from my mom, now I can make very decent jowar dosa even though I have not not mastered still in making it.You can make this with only jowar flour and avoid using wheat flour, still it comes nice. But addition of little wheat flour in it even the beginners can prepare it without any difficulty. Jowar is not widely used compared to other cereals such as wheat and corn. So it is good to include it once a while in diet.



Check out some more Breakfast Recipes

Soaking time
Cooking time
Serves
8 hrs.
        5  mins
Depends on each individual

Recipe type:  Dosa varieties
Cuisine: Indian

Ingredients
  • Jowar /Sorghum -2 cups
  • Parboiled rice -1 cup
  • Urad dal  -3/4 cup
  • Salt –to taste

Method
1. Soak Jowar for 8 hrs. , rice and dal separately for 3 hrs.

2. Now Grind the dal to a fine thick paste followed by rice to half ground level and then add Cholam.If necessary add some more water for mixing all the batter.

3. Do the fermentation for 8 hours. Heat the tawa and pour one ladle full of batter to a thick circular shape. 

4. Cook a per the normal dosa, wait till it reaches the crispy level.Remove the dosa, when it is golden on both sides.

Serving suggestions
Serve hot with tomato kulambu or ginger chutney.

Saturday, 24 June 2017

Methi leaves Stir Fry (Vendhaya Keerai poriyal)



This is a very healthy accompaniment for any main meal with the goodness of methi leaves and dals.The combination of leafy vegetables and dal create a nutritious side dish. It is mildly spiced with chili powder and flavored with the tempering made with asafetida, cumin seeds, onion and garlic. Fenugreek leaves are one of the most popular and easily available leafy vegetables in India. They are slightly bitter in taste but the addition of green gram dal reduces the bitterness of fenugreek leaves. It’s healthy, quick, more than that it’s delicious.



Prep time
Cooking time
Serves
10 mins
        10 mins
2 persons

Recipe type:  Poriyal varieties
Cuisine: Indian

Ingredients
  • Methi leaves -2 small bunches
  • Boiled toor dal -1/4 cup
  • Chopped onions -1/2 cups
  • Garlic  cloves -2 no’s
  • Red chilies -2 or 3 no’s
  • Turmeric powder -1 tsp
  • Red chili powder -1 tsp
  • Grated coconut -1 tbsp.
  • Salt –to taste
Seasonings
  • Mustard seeds -1 /2 tsp
  • Urad dal -2 tsp
  • Oil -1 tbsp.
  • Hing -pinch


Method 

1. Separate the fenugreek leaves from the stems, wash them under running water. Drain and keep it aside for 5 minutes. Chop the leaves and set aside. Boil toor dal separately and keep aside. 
2. Heat oil in a pan and add mustard seeds to it. When they start spluttering, add the crushed garlic, urad dal, asafetida, and red chilies. Sauté for a minute. 
3. Add the onions and sauté till the onions become translucent. Add the turmeric powder and chili powder. Sauté for a while.Add the methi leaves and boiled toor dal. Add salt and sprinkle some water.   
4. Methi leaves get cooked fast, so add the coconut and enough salt to the stir-fry and put off the stove.

 
Remove from the heat and serve hot as a side dish.  

Serving suggestions
It tastes great with plain white rice or sambar rice, rasam rice. It will be perfect side for the roti too. 

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