Appalam kuzhambu

Ingredients

2 fried urad papads (plain- as made in South India)

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

Bit of asafoetida

1 cup juice from a small ball of tamarind soaked in warm water

2 tsp sambar powder

Salt to taste

1/2 tsp turmeric powder

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves, asafoetida and tamarind juice. Add turmeric powder and boil for few minutes. Add sambar water, salt and 2 more cups of water and allow it to boil for some time. When a bit thick, add the fried appalam broken into uneven pieces.

Serve with rice.

Optional- Can add some onions also before adding tamarind extract and fry for a minute.

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Race sambar

Recipe inspired from the book Cook & See by Meenakshi ammal

Ingredients

1 tsp bengalgram dal
1 tsp blackgram dal
1 tsp redgram dal
1 tsp green gram dal
2 tsp coriander seeds
Bit of asafoetida
1/2 tsp pepper seeds
5 green chillies slit
1/2 tsp raw rice
Small lemon sized tamarind soaked in water
1/2 tsp fenugreek seeds
Few Ladies finger
2 tsp gingelly oil
1 tsp mustard seeds
Few curry leaves
Salt to taste

Dry roast the fenugreek seeds and rice. Roast the dals, coriander seeds, pepper seeds in oil, cool and grind to smooth powder along with fenugreek seeds and rice.

Heat oil, add mustard seeds and curry leaves. When it splutters, add ladies finger, green chillies and fry for a minute. Add the tamarind extract, salt and let the vegetable cook. Add the masala powder and water as required and allow it to boil well.

Serve hot with rice.

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Hotel Sambar

Ingredients

1 cup cooked redgram dal
1/2 cup cooked greengram dal
2 tsp oil
Salt to taste
Lemon sized ball of tamarind soaked in water
1 tsp jaggery
Finely chopped coriander leaves
1/2 tsp turmeric powder
1 big onion-chopped
1 tomato-chopped
1/2 tsp red chilli powder
1 tsp mustard seeds
Few curry leaves

Masala powder-

3 tsp coriander seeds
3 tsp bengalgram dal
2 tsp fenugreek seeds
1/2 tsp asafoetida
2-3 Red chillies
2 tsp rice

Roast the coriander seeds, bengalgram dal and fenugreek seeds in a drop of oil. Then roast the red chillies seperately. Cool and grind all the masala ingredients together.

Heat 1 tsp oil, add mustard seeds. When it splutters add curry leaves and then the onions. Fry for a minute and add tomatoes. When it becomes mushy, add the tamarind extract, turmeric powder, salt, red chilli powder and jaggery. Cook for 3-4 minutes and add the masala paste. Then add the cooked dals and more water as required. Cook for five minutes till the sambar is of the desired consistency and garnish with coriander leaves.

Tastes great with rice or South Indian breakfasts like idli, dosa, upma and pongal.
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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

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.

Sending over this special sambar associated with the temple town of Udipi to Deesha for her South Indies-Taste of 4 states series and also to Shama's Village special recipes event..
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Keerai Kuzhambu (Palak sambar)

Ingredients

1 medium bunch of greens (I have used spinach)
2 tsp oil
1 tsp mustard seeds
1/2 tsp turmeric powder
Lemon size ball of tamarind (soaked in water)
Salt to taste
2 tbsp sambar powder
Bit of asafoetida
1/2 cup cooked redgram dal

Heat oil, add mustard seeds. When it splutters, add tamarind extract and chopped greens. Cook till the greens are soft. Add turmeric powder, salt, asafoetida, sambar powder and let it come to a boil. Finally add the cooked dal and mix well for 2-3 minutes.

Serve with rice.

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Arachi vitta kuzhambu (sambar)

Ingredients

1 cup cooked redgram dal
1/2 cup tamarind extract
2 tsp oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 cup chickpeas (soaked overnight and cooked)
1/2 tsp turmeric powder
2 tsp sambar powder
Bit of asafoetida
1 small tomato
2 tbsp grated coconut
Salt to taste
Few curry leaves

Heat oil, add mustard seeds and fenugreek seeds. When it splutters, add curry leaves and chopped tomato. Cook for a minute and add tamarind juice, salt, turmeric powder and cooked chickpeas. Grind coconut and sambar powder together. Add this paste also the boiling sambar. Finally add the cooked and mashed redgram dal to it and mix well. If the sambar is thin, add a paste of rice flour and water.

Serve with plain rice or a side dish for idli, dosa, upma.
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Chinna vengaya(small onions) sambar

Ingredients

1 cup small onions
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
1 medium tomato chopped

Heat oil, add mustard and fenugreek seeds. When it splutters add asafoetida and curry leaves. Add the tomato and peeled small onions and cook for 2 minutes. Add tamarind juice, turmeric and cook covered till the onions 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 as side dish for south indian breakfast varieties.
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Paruppu Kuzhambu (sambar)

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

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.

This is my contribution to the Food in colours: Red event hosted by Sunshinemom.

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Sambar Powder

The sambar powder recipe is from one of my cookery books and it gives the perfect taste of Sambar as prepared in Tamilnadu

Ingredients

3 cups of Coriander Seeds
1 cup of pepper
1 cup red gram dal
1 cup bengalgram dal
1/4 cup fenugreek seeds
1/4 cup mustard seeds
5 cups Red chillies

Dry roast all the ingredients seperately and grind to smooth powder after cooling.

Store in an air-tight container.
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Vatral Kuzhambu

Although this is traditionally made with dried vegetables (known as vatral), we like it with okra.

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

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.

This sambar variety with a strong taste of tamarind is my contribution to the JFI series started by Indira of Mahanandi and guest hosted by Sig for the month of June with the theme of Tamarind.

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Kofta Sambar

Ingredients (Translation)

For kofta

1/4 kg boiled potatoes
Salt to taste
1/2 tsp turmeric powder
1/4 tsp red chilli powder
2 tsp corn flour
oil to fry

For sambar

1/2 cup tamarind extract
2 tsp oil
1 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
Salt to taste
2 tsp sambar powder
Coriander leaves to garnish
Few curry leaves

Mash potatoes, add salt, turmeric powder, red chilli powder and cornflour. Mix well and make small balls of it. Fry them till light brown. (You could even cook them in the microwave if you want to avoid oil).

Heat oil and add mustard seeds. When it splutters, add the tamarind extract, salt, turmeric powder, asafoetida, curry leaves and sambar powder. Let it cook for five minutes. Add the koftas to it and cook on sim for 10 minutes.

Garnish with finely chopped coriander leaves and serve hot with rice.

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Paruppu Urundai Kuzhambu

Ingredients (Translation)

1 cup red gram dal
1 small lime size tamarind soaked in water
Salt to taste
2 Red chillies
Pinch of asafoetida
1/2 tsp turmeric powder
Curry leaves
1 tsp mustard seeds
2 tbsp oil
2 tsp sambar powder

Soak the dal for 2 hours and grind along with asafoetida, salt and red chillies and very less water. Heat 1 tsp oil and add this paste and cook for some time till it starts leaving the sides of the vessels. Cool and make small balls of it.

Heat oil, add mustard seeds and when it splutters, add the tamarind juice, sambar powder, salt, asafoetida, curry leaves and turmeric powder. When it starts getting thick, add the balls made earlier and cook on sim for five minutes. If still watery, add paste of rice flour and cook for 2 more minutes.

Garnish with coriander leaves.
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Payaru (Whole Moong) Kuzhambu

Ingredients (Translation)

1/2 cup whole Moong
1 small cup Red gram dal
� tsp Turmeric powder
� lemon size Tamarind
Sambar powder- 2 tsp
� tsp Mustard seeds
� tsp Fenugreek
Salt to taste
Asafoetida- a pinch
2 tsp oil
Curry leaves and coriander leaves

Pressure cook whole moong or payaru and red gram dal. Soak tamarind in water and extract the juice.

Heat oil, add mustard seeds and fenugreek seeds. When it starts spluttering, add the tamarind juice, turmeric powder, sambar powder, salt, curry leaves and asafoetida.

When it starts boiling, add cooked dal and whole moong.

If required add dilute paste of rice flour to make the kuzhambu thick.

You could also use sprouts instead of moong.

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Moru Kuzhambu

Ingredients (Translation)

2 cups Sour curd

1/2 tsp Turmeric powder

Salt to taste

Asafoetida- a bit

2 tbsp Rice flour

Curry leaves-few

2 tsp Oil

1 tsp Mustard Seeds

To be grinded to a paste-

1/2 tsp Cumin seeds

2 Green chillies

1 tsp Coriander seeds

1 tsp Bengalgram dal

2 tsp Grated coconut

Roast coriander seeds and bengalgram dal till golden brown. Now grind it along with other masala ingredients to a fine paste.

Add turmeric powder, salt, asafoetida, curry leaves and rice flour to the curd along with some water and mix well.

Now add the masala paste to the buttermilk and cook till it becomes thick. Dont cook it for long.

Heat oil in a seperate pan and add mustard seeds. Add this to the kuzhambu.

You can add cooked ladies finger or pumpkin to this kuzhambu.

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