It's been ages since I posted anything. Since I moved to Melbourne, I've been extensively learning how to make quick sambhar and rasam and baking a lot of cakes. Will start putting up more and more recipes soon.
Last night, I pulled open my copy of Meenakshi Ammal Samayal after ages and tried the Vathal Kuzhambu recipe using the ingredients I had at hand. It always surprises me how much I miss my mom when I cook a traditional south Indian meal. Just the initial thaalipu brings back memories of lazy Sunday afternoons waiting for amma's samayal.
Vathal Kuzhambu
You will need:
Sambhar Onions - I used the frozen kind - about 8
Red Chillies - 4
Kadugu (Mustard Seeds) - 1 tsp
Vendhayam (Fenugreek seeds) - 1 tsp
Peringayam (Asafoetida) - 1 pinch
Thuvaram paruppu (Toor Dal) - 1 tsp
Paavakai (Bitter gourd) - I used the frozen kind - 5 pieces
Tamarind - I used Priya's tamarind paste - 4-5 tbsps mixed with 3 coffee mugs of water.
Sambhar powder - 3 tbsp
Salt - To taste
Gingelly Oil - 2 karandis or 1 cup
1. Heat 3 spoons of oil in a kadai. Add the sambhar onions and scald till slightly dark brown or until the smell of raw onions turns faint. Remove and keep away for later.
2. Heat the remaining oil in the same kadai. Add the mustard seeds, the vendhayam, the peringayam, the dal and the red chillies till the mustard seeds splutter in fury.
3. Reduce the flame and add the sambhar powder. Stir till the rawness of the masala fades a bit or till the masala turns a beautiful brownish red.
4. Add the pulli thani (tamarind water)
5. Add the previously fried sambhar onions and the bitter gourd pieces and let this broth simmer for 20 mins on a low-medium flame until the water reduces to half. You should also notice the oil on the surface and a thickness to the broth.
6. Check the flavor and consistency and either add more sambhar powder/salt/tamarind water to suit your taste.
7. Throw in a few appalams into the microwave for a minute. Crush and add to the final broth.
Best served with hot rice and either appalams/potato chips.
Tastes best the next day. :) Can even be used as a replacement for pickles with curd rice.
Last night, I pulled open my copy of Meenakshi Ammal Samayal after ages and tried the Vathal Kuzhambu recipe using the ingredients I had at hand. It always surprises me how much I miss my mom when I cook a traditional south Indian meal. Just the initial thaalipu brings back memories of lazy Sunday afternoons waiting for amma's samayal.
Vathal Kuzhambu
You will need:
Sambhar Onions - I used the frozen kind - about 8
Red Chillies - 4
Kadugu (Mustard Seeds) - 1 tsp
Vendhayam (Fenugreek seeds) - 1 tsp
Peringayam (Asafoetida) - 1 pinch
Thuvaram paruppu (Toor Dal) - 1 tsp
Paavakai (Bitter gourd) - I used the frozen kind - 5 pieces
Tamarind - I used Priya's tamarind paste - 4-5 tbsps mixed with 3 coffee mugs of water.
Sambhar powder - 3 tbsp
Salt - To taste
Gingelly Oil - 2 karandis or 1 cup
1. Heat 3 spoons of oil in a kadai. Add the sambhar onions and scald till slightly dark brown or until the smell of raw onions turns faint. Remove and keep away for later.
2. Heat the remaining oil in the same kadai. Add the mustard seeds, the vendhayam, the peringayam, the dal and the red chillies till the mustard seeds splutter in fury.
3. Reduce the flame and add the sambhar powder. Stir till the rawness of the masala fades a bit or till the masala turns a beautiful brownish red.
4. Add the pulli thani (tamarind water)
5. Add the previously fried sambhar onions and the bitter gourd pieces and let this broth simmer for 20 mins on a low-medium flame until the water reduces to half. You should also notice the oil on the surface and a thickness to the broth.
6. Check the flavor and consistency and either add more sambhar powder/salt/tamarind water to suit your taste.
7. Throw in a few appalams into the microwave for a minute. Crush and add to the final broth.
Best served with hot rice and either appalams/potato chips.
Tastes best the next day. :) Can even be used as a replacement for pickles with curd rice.
