Sambar Sadam

Prep Time:20 m      Cook Time:20 m

Serves:3

Ingredients

Rice                      - 3/4 cup

Toor Dal              - 1/2 cup

Asafoetida           - a pinch

Curry Leaves       - 2 sprigs

Mustard Seeds     - to splutter

Onion                   - 1

Tomato                 - 2

Mixed Vegetables - 1 cup(drumstick,brinjal,carrot,peas)

Tamarind               - amla sized

Oil + ghee              - 2 tsp

Salt                         - to taste

To roast and grind

Dried Red Chilli - 4

Channa Dal         - 1 tblsp      

Cumin Seeds       - 1 tsp

Fenugreek            - 1/2 tsp

Coriander Seeds   - 2 tsp

Coconut                - 2 tblsp

Method

• Wash and soak rice and dal for 15 minutes.Meanwhile dry roast and powder the ingredients under roast and grind.Set this aside.
                                  
                                  
                    
  
• Pressure cook rice and dal adding little salt and five cups of water.Meanwhile heat oil and ghee in a pan,splutter mustard seeds,add asafoetida,curry leaves and onion and fry till onion becomes transparent.Now add the chopped vegetables,tomatoes and add salt and saute for a while.
     
• Add tamarind water and let the vegetables to get cooked in the tamarind water.When the veggies are almost done add the spice powder and cook it until the vegetables are cooked fully.Then mix this with the cooked dal and rice mashed slightly with ladle and simmer for five minutes and then serve with chips or papad.
                              
                                            
                        
     

Little Words

• Any vegetable can be used as per need.
• Serve with crispy papads or chips.
• Basmati rice can also be used which gives a distinct flavour.
• Adjust the quantity of water as per need.

Murungaikai Masala

Prep Time:15 m      Cook Time:20 m

Serves:3

Ingredients

Drumstick           - 4

Onion                  - 1

Tomato                - 2

Curry Leaves       - 2 sprigs

Mustard Seeds     - to splutter

Sambhar powder  - 1 tsp

Turmeric powder - 1/4 tsp

Asafoetida            - 1/4 tsp

Salt                      - to taste

Oil                        - 2 tsp

To Grind

Coconut     - 1/4 cup

Cashewnut - 4(optional)

Aniseed      - 1 tsp

Khus khus  - 1/2 tsp

Method

• Cut the drumstick into about 2 &1/2 inch pieces and peel off the skin as and when you cut them.Boil water in a vessel and add little salt and turmeric powder and cook until the drumstick is soft.
     
• Meanwhile heat a teaspoon of oil in a pan and add roughly chopped onions and saute till it changes colour.Then add tomatoes and saute till they become mushy.Let it cool and blend into a paste.
                                 
     
• Heat oil in the pan splutter mustard seeds,add asafoetida,curry leaves and the onion tomato paste.Add turmeric and sambhar powder to this.
     
• Meanwhile grind together coconut,cashew,aniseeds and khus khus into a paste.
  
• Add the coconut paste to the onion tomato gravy and add salt.Let this boil for a few minutes until the gravy thickens.Then add the boiled drumstick pieces to the gravy and mix it well.Cook for few minutes so that the masala mixes well with the drumstick and serve with steaming rice with ghee drizzled on top.
                                  
                                   
     

Little Words

• Adjust the consistency of the gravy as desired.
• Instead of onion tomato paste you can fnely chop onion and tomatoes and saute them and add coconut paste.
• Tastes good with steaming rice.The taste of drumstick is distinct in this masala.
• Coconut oil can be used for a distinct flavour.