Udipi sambar

Ingredients:

1 cup cooked redgram dal
Few curry leaves
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
Bit of asafoetida
1/2 cup cooked mixed vegetables
Lemon sized tamarind soaked in water
Salt to taste
1 onion sliced
Bit of jaggery
1/2 tsp turmeric powder
2 green chillies slit

Sambar onions-few

For masala paste-
2 tsp blackgram dal
1/2 tsp fenugreek seeds
2 tsp coriander seeds
3-4 red chillies
1 tsp cumin seeds
1/4 coconut-grated

Method:

Roast the masala ingredients in a drop of oil, cool and grind to smooth paste.

Heat the rest of the oil, add mustard seeds and blackgram dal. When it splutters, add curry leaves, onions, green chillies and asafoetida. Fry for a minute and add tamarind juice, turmeric powder, and mixed vegetables. Allow it to boil for 4-5 minutes and add salt, jaggery, mashed redgram dal. Mix well and finally add the masala paste. Add more water as required to make thick sambar and allow it to boil.

Serve with South Indian tiffin varieties and rice.

Paruppu Kuzhambu

Ingredients:


1 cup cooked red gram dal
2 tsp oil
1 tsp mustard seeds
1/4 tsp fenugreek seeds
A bit of asafoetida
Few curry leaves
A medium lemon sized tamarind soaked in water
Salt to taste
1/2 tsp turmeric powder
2 tsp sambar powder
Vegetable of your choice like potatoes, colacassia, raddish, sweet potato, pumpkin, capsicum, drumstick
1 medium tomato chopped


Method:

Heat oil, add mustard and fenugreek seeds. When it splutters add asafoetida and curry leaves. Add the tomato and vegetables and cook for 2 minutes. Add tamarind juice, turmeric and cook covered till the vegetable gets soft. Add salt, sambar powder and finally the cooked dal and mix well. You should have a thick sambar, else you can add a paste of rice flour and water to it and allow it to boil. That will make the sambar thick.

Serve with rice or breakfast.

Vatral Kuzhambu

Ingredients:


4 to 5 okra cut into big pieces
A small lemon sized tamarind (soaked in water and thick juice extracted)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1/4 tsp asafoetida
Few curry leaves
2 tsp sambar powder
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder


Method:

Heat oil, add mustard, fenugreek, blackgram dal and bengal gram dal. When it starts spluttering, add curry leaves, asafoetida and okra. Fry for a minute and add the tamarind juice. Add turmeric, salt and sambar powder and mix well.

Let it come to a boil and become thick.

Serve with rice.