Meenu's Kitchen

Feb 8, 2013

SAMBAR

Already I have posted a Sambar similar to this one. When I prepared and tasted this Sambar, I felt the same taste of Sambar being served in Chettinad Marriages for break fast. Thr Roasted spices gives a wonderful aroma to this dish.

INGREDIENTS

TOOR DHAL	½ Cup
POTATO	1
ONION	1
TOMATO	1
GREEN CHILLY	2
TURMERIC POWDER	¼ Tsp
ASAFOETIDA	2 – 3 Pinches
TAMARIND	Small Sized
JAGGERY	1 Tsp
SALT	To Taste
CORIANDER LEAVES	Few

To Roast & Grind

CHANNA DHAL	1 Tbsp
CUMIN SEEDS	½ Tsp
FENUGREEK SEEDS	½ Tsp
CORIANDER SEEDS/POWDER	¾ Tbsp
DRY RED CHILLY	4

To Temper

MUSTARD SEEDS	½ Tsp
URAD DHAL	½ Tsp
JEERA	½ Tsp
OIL	2 Tsp

STEP BY STEP PICTURES

Soak Tamarind in water. Toor Dhal can also be soaked in water for 5 - 10 mins.

Pressure cook the Toor Dhal by adding Turmeric powder,a pinch of asafoetida. Wash & cut the Potato into pieces & pressure cook along with the Dhal.

In a kadai heat oil & fry the items one by one given under the "Roast & grind table".

Roast the spices in medium flame.Take care not to burn it. After the Spices are cooled down powder it coarsely.Keep aside.

In a Kadai heat oil add Mustard seeds,Urad Dhal, Jeera, Asafoetida,Onion & fry it. Then add tomato,Green chilly and fry until it turns soft.

Extract Tamarind juice & Dilute it with 2 Cups of water & allow it to boil in a kadai.

Now mix the Onion,Tomato mixture in the Tamarind water.

Add Salt,Turmeric Powder,Corainder leaves. Boil it for 5 mins.

Peel the skin of potatoes & Smash it into pieces. Add the potatoes.

Add the Grounded Powder & Stir it well.

Let it boil. Then add the cooked Toor dhal & adjust the consistency by adding water.Check the salt.

Now add the Jaggery & allow it to boil for 2 mins. Switch off the flame, Top it with Ghee (optional) & Coriander leaves.

Serve with Idly/Doasi/Ven Pongal.

Feb 7, 2013

MOR KULAMBU

I have prepared this Mor Kulambu with Okra. Ash Gourd,Medhu Vadai can also be used to prepare this Mor Kulambu. Potato fry or Usili is the best Combination. Already I have posted Mor Kulambu,in which I have used Toor dhal. Now I used Channa dhal. There is no difference in using the Dhals. I think Raw rice can also be replaced instead for dhals.

INGREDIENTS

OKRA	5 - 6
CURD	1 Cup
TURMERIC POWDER	2 – 3 Pinches
COCONUT	¼ Tsp
CORAINDER SEEDS/POWDER	2 Tsp
GINGER	1 Inch
GREEN CHILLY	3 - 4
CUMIN SEEDS	1 Tsp
CHANNA DHAL	1.5 Tbsp
MUSTARD SEEDS	¼ Tsp
DRY RED CHILLY	1
ASAFOETIDA	A Pinch
OIL	1 Tsp
SALT	To Taste

STEP BY STEP PICTURES

Beat the curd well & add Tumeric powder,Salt,Asafoetida.

Soak Channa dhal in water for 10 mins. Soaking helps in grinding to a smooth paste. In a mixie jar add Coconut,Green chilly,Cumin seeds,Ginger,Corainder powder/seeds,Channa dhal & grind it to smooth paste.

Chop the Okra into small pieces.

In a Kadai heat oil & fry the Okras until brown spots appear on it. Keep aside.

Add the Grounded paste in the curd. (Use the curd for grinding instead of water).

Mix well. Check the salt.

Heat the Curd mixture. Switch off the flame when it starts to raise. Then add the Okras. Do not allow it to boil otherwise it will curdle.

Transfer to a serving bowl. Temper with Mustard seeds & Dry red chilly.

Yummy More Kulambu is ready.

NOTES

Tempering can be done before serving.
Do not cover the Mor Kulambu until it cools down,otherwise it will curdle.

TOMATO THOKKU

I like to have any varieties of Thokku. I love Mango Thokku with Curd rice. Every year during Mango season,my mom prepares Mango Thokku & stores in bulk quantity. This tomato thokku can be called as a Pickle also. It goes well with Idly/Dosai,Chapati. You can see the original recipe here

INGREDIENTS