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Showing posts with label TAMARIND RECIPES. Show all posts
Showing posts with label TAMARIND RECIPES. Show all posts

Monday, March 5, 2012

Vengaya Sambar | Arachuvitta Sambar | Tamil Brahmin Style!

Vengaya/Small Onion Sambar is very tasty sambar, this is very popular in South India. Remembring back at my home in India, they used not use onion often and garlic no entry in my house. After marriage am knowing the benefits of onion and garlic so started using them in my cooking. Occasionally they used to prepare this only with Ragi Mudde/Millet balls and it would be very tasty. I have previously posted a different version of Vengaya Masala Sambar, here.


Ingredients
Small Onions/Shallots - 20nos
Toor dal - 1/2 cup
Oil - 5 tspns
Tamarind - 1 lemon size
Jaggery - 1 small piece(optional)
Salt

For masala(grinding)
Coriander seeds (daniya) - 4 tablespoon
Dry red chilli - 4-6 nos (As per your taste)
Venthayam(Methi seeds) - 1/2 tspn
Fresh Grated coconut - 1 cup
Curry leaves - few
Onion - 4 nos

Preparation Method

Soak tamarind in hot water for few mins and squeeze the water.
Wash and remove skin of onion and edges of onions.Wash it again.
In a Kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Transfer and Allow it to cool.In the same kadai, add 2 tspns of oil add onion and saute till soft. Add little salt.

Add coconut and few onions while grinding in mixie and grind it to a fine paste with little water.
Cook the toor dal, mash/whisk with water and keep ready.
Keep a vessel on stove and add tamarind water. Now add onion to this and allow it to boil and cook. Add salt and turmeric.
Add the grounded masala to it and boil.
Add few curry leaves.
Add dal mix well and allow it to boil. Add water if necessary.
Add salt.
Add jaggery for taste. Stir well and boil.(If you dont want you can skip jaggery part)


Seasoning
Heat oil and ghee in a kadai, add mustard, allow it to pop then add curry leaves.


Vengaya Sambar is ready to serve. It can be served with idlis, dosai or rice.

Notes - Since this is Arachuvitta it will become thick when it cools, so adjust water accordingly.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you. 

Monday, October 25, 2010

Puli Inji(Ginger Tamarind mix)

Puli Inji is a very spicy and tangy sidedish for Kootu rice. It can also be mixed with hot steamed rice and ghee or oil. This is my MIL speciality and she taught me. Puli Inji is also one of the dish in Palakad Iyer/Tamil Brahmin wedding menu.

Ingredients
Ginger/Inji - 1/2 cup(chopped or thinly sliced)
Green Chilli - 1/2 cup (chopped)
Tamarind water - 2 cups
Turmeric - a pinch
White Sesame powder/Ellu Podi - 1 tspn
Gingely Oil/Nalla Yennai - 2-3 tspns
Jaggery/Vellam - a small lemon size
Salt

Preparation Method
Heat a kadai/wok, add oil,  add ginger, green chilli and a pinch of salt. Saute till the raw smell goes.
Then add tamarind water, turmeric and boil well till the water becomes thick and condense.
Finally add jaggery and sesame powder and boil till the jaggery dissolves or its dry.

Puli Inji is ready to serve. This can also be sidedish for chapathi.

Notes - This can be stored in air tight container for 14-20days in refridgerator.

Monday, August 9, 2010

Murungakai Vatha Kuzhambu/Kolambu

Murungakai Vatha Kozhambu is a gravy prepared with tamarind and spice. This is popular in South India.


Ingredients
Murungakai/Drumstick - 2 nos
Chinna Vengayam/Small onions - 10 nos
Nalla Yennai/Gingely Oil - 4 tspns
Kadag/Mustard - 1/2 tspn
Curry leaves - few
Toor Dal - 1/2 tspn
Methi seeds - a pinch
Sambar Powder - 2 tspns(As per your taste)
Dhaniya Powder - 1/2 tspn
Vellam/Jaggery - a small piece
Manjal/Karuvepillai - few
Tamarind water - 3 cups
Salt

Preparation Method
In a Kadai, heat oil, add mustard wait till it splutters. Then add toor dal, methi seeds and curry leaves.
Add onion and fry till its brown and transparent.
Add Drumsticks and tamarind water.
Add salt, turmeric and boil well till the raw smell goes.
Add masala powders and boil well.
It has to condense a bit and become thick.
Finally add jaggery and boil for 5 mins.

Serve hot with steamed rice and chapathi.


Tip - If it becomes too watery,mix 1tspn of rice flour in 1/4 cup water, make a paste and add. This will make the dish slightly thick. 

Tuesday, March 31, 2009

Pachai Payaru and Karamani Sambar

Pachai Payaru (Green gram) and Karamani (Black eyed beans) sambar is very tasty. It is very good for health. Its rich in proteins, so I make sure to use these once a week in my kitchen.


Ingredients
Pachai Payaru - 1 cup
Karamani (Brown or white) - 1cup
Curry leaves - 2 tspns
Oil - 2 tspns
Tamarind - 1 lemon size
Asafotida - 1 pinch
Salt

For masala(grinding)
Coriander seeds (daniya) - 1/4 cup
Dry red chilli - 4 nos
Kadala parap(Bengal gram) - 2 tspn
Uzhatamparap(Urad dal) - 2 tspn
Venthayam(Methi seeds) - 1/2 tspn
Grated coconut - 2 cups

Preparation method
Soak tamarind in hot water for few mins and squeeze it.
Cook Pachai Payaru and Karamani in pressure cooker for 3 whistles with water.
In a kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Allow it to cool. Add coconut while grinding in mixie and grind it to a fine paste with little water.
Keep a vessel on stove and add tamarind water. Now add cooked grams to this and allow it to boil.
Add the grinded masala to it and boil.
Heat oil with little ghee or only oil and add mustard wait till it splutters, off the stove add asafotida and curry leaves.

MIx it with the sambar.

Pachai Payaru Karamani sambar is ready to serve. It can be served with rice.

Notes - You can reduce the masala as per the quantity you are cooking.
If it becomes thick, add water and salt and warm it.
Adding of toor dal is not necessary, if required you can add very little.

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