how
Topic started by radha (@ ppp-219.65.96.105.chn.vsnl.net.in) on Sun Oct 26 12:12:34 EST 2003.
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how to cook tasty sambhar and rasam
Responses:
- From: Pearl Subramanian (@ 195.94.0.40)
on: Tue Nov 4 07:29:40 EST 2003
SAMBAR- South Indian Style
A very good south indian dhal dish which goes well with Iddly's, Dosa's, Adai, Rice, Uppuma, etc.,
Ingredients
1/2 cup Tur Dhal or Musoor Dhal
A lime-size ball of tamarind soaked in 1 cup hot water
2 3 green chillies slit lengthways
2 med. size tomatoes each cut into 4-6 pcs.
1 cup vegetables - (e.g. radish, Sambar Onions, Lady,s fingers; eggplant (aubergine), potato, drumstick, Sloppy Potato etc.,)
Salt to taste
1/2-teaspoon Turmeric pwd.
2 tblspoons Sambar powder
1 small bunch of coriander leaves - chopped (to garnish)
For Seasoning:
1-1 1/2 tablespoons oil
1 teaspoon mustard seeds
a few curry leaves
2 Red chillis - halved
1/2 teaspoon fenugreek seeds
Preparation
Wash Dhal well & cook in pressure cooker with 2 cups water - Put the Cooker on heat without the stopper once the steam starts escaping from the vent put the stopper on to the vent, lower the flame & leave to cook for 12-15 mins. Once the Dhal is cooked leave the cooker to cool down before opening keep aside - without draining.
Soak the tamarind in 1-cup hot water for 15 minutes. Squeeze the tamarind to get a nice pulp - strain & keep aside. For Garnish-chopped coriander leaves.
Seasoning:
Heat 1-1/2 tablespoons oil in a. Add the mustard seeds, asafetida powder, fenugreek seeds, broken up red chillis, and a few curry leaves.
When the mustard seeds splutter, add the slit green chillies and chopped vegetables. Fry for a couple of minutes on low flame till vegetables are half cooked. Add tamarind juice, Tomaotes, salt and 1 cup of water, cover & cook tender. Add the cooked dal & water, leave it to cook for a further 5 minutes, Add to the sambar powder, mix well and cook for 2-3 minutes. More till Sambar is thick enough.
Garnish with the chopped coriander leaves. Serve hot with rice.
Tips
Serve with steaming hot plain cooked rice, vegetable side dish & pappads, either fried or roasted. With a good helping ghee.
Ground Masala Sambar
Ingredients
Masala for grinding:
Fry all these ingredients on med to low flame do not allow it to burn. Dry Chillies 6-8 (or to yr. taste); 2 Tbspns Coriander Seeds; 1/4 tspn Methi Seeds; fry in 1 tbspn oil when the seeds are fried nice & brown & a good aroma arises add the Coconut Scraped of ½ a fresh coconut (or you could use Desiccated Coconut, if Fresh Coconut is not available); fry till golden brown add the asafotedia - 2 big Pinches remove from heat & grind to a smooth paste with the tamarind pulp water or with plain water. Keep aside
Extract the pulp for a small ball of tamarind & keep aside.
Vegetables (as per yr liking, eg. Yellow Pumpkin, Radish, Sambar Onions, etc).,1 Cup cooked Tur Dhal; Salt to Taste, 1 Tbspn oil for broiling Masala.
For Seasoning: Few sprigs of Curry Leaves; 3-4 Dry Chillies; 1/2 tspn Mustard Seeds, 2 Tbspns of Oil or Ghee;
For Garnishing: Chopped Coriander Leaves 1 1/2 Tbspns or to taste.
Preparation
Method:
Broil the Dry Chilies, Coriander Seeds, & Methi Seeds in a tbspn of oil to a red colour - as the mixture is reaching a reddish colour add the Scraped Coconut & keep stirring till Coconut too becomes brown, remove from heat & keep aside to cool. Take the Tamarind Pulp place it on fire & bring to boil let it bubble nicely, lower flame add the Vegetables, salt & asafetida pwd. & cook till vegetables are done. In the meantime take the broiled Masala/Coconut mixture, place in a Mixie Jar, add the cooked Dhal, & sufficient water & grind to a nice paste not too smooth - Add this Ground Masala/Coconut/Dhal paste to the cooking Vegetable/Tamarind mixture, let it bubble nicely. Season with Curry Leaves, Mustard Seeds, & Dry Chillies. Garnish with Chopped Coriander leaves. This Sambar could be eaten with Rice, Dosas, Adai, Iddly etc.
Tiffen Sambar
Ingredients
Tur dhal ½ Cup; Turmeric Pwd ½ tspn; Asafotedia pwd 1/2 tspn. 150 g. Sambar Onions; 3 med. Size Tomatoes; marble size ball of tamarind soak in Ό cup hot water extract thick pulp & keep aside; Green chillies 2 3 nos; Jaggery 1 tspn; Salt to taste; If desired any other vegetables could be used like Drumsticks; Potato, Brinjals, etc., For the Masala Paste: 6 Dry Chillies; 2 tspns. Corriander seeds; 1tspn Jeera Seeds; 1tspn. Pepper Corns; 1tspn channa Dhal; 1 tspn Urud Dhal; Ό Coconut (fresh) fry the ingredients kept for the masala in 1 tbspn oil till a nice aroma is got leave to cool then either dry grind to a powder or add water & make a paste & keep. For seasoning: Mustard Seeds 1tspn; Vendium Seeds ½ tspn. 2-3 Red Dry Chillies deseeded, broken & kept; 1 tspn. Urud Dhal; A sprig of Curry leaves; Oil 4 tbspns For Garnish : Chopped coriander leaves 3 Tbspns. 2-3 tbspns of ghee
Method
Method Wash Dhal nicely put in cooker add Turmeric pwd, Asafetida, 1 Tomato & water Cook for 3 whistles remove from heat & leave to depressurize. In the meantime place a vessel on heat, add oil add the seasoning ingredients when mustard seeds crackle add the Sambar Onions & fry to a golden brown (if you are adding any other vegetables to the Sambar you could do so after the Onions are brown) add tomatoes & fry till tomatoes are soft now add ½ -3/4 cups of water (here again if vegetables other than Onions are being added then add 2 2 ½ cups of water for vegetables to cook) leave to bubble (once the vegetables are cooked), add the dhal mixture from the cooker (if it is too thick) add water, mix well add the slit green chillies & bring to a bubble, add 2 tbspns of the ground masala; now add yr. thick tamarind pulp, salt to taste, jaggery & mix well leave to thicken - when required thickness has been achieved remove from heat garnish with chopped coriander leaves & a tablespoon or 2 of Ghee -
Vatral Kuzhambu
Ingredients
Vatral Kuzhambu Sundakkai, Manathakkali or any vegetable Vatral or you could use fresh Brinjals cut into cubes; Ladys fingers could be fried nicely & addd to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar Powder 1 1/2 - 2 tbspn. For Seasoning: Mustard Seeds 1/2 tspn; Methi Seeds-1/2 tsp.; Dry Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste
Method
Method: Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice. Tip: You could roast/broil 2 tspns of rice & powder the same mix in a little water & add to the Vatral Kuzhambu to thicken faster. Vatral Kuzhambu method 2 For Masala Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafoetida a bit; Fry the above ingredients in a little oil until golden brown & grind to a smooth paste. To the the Tamarind juice add the paste & prepare the Vatral Kuzhambu.
Dhal Rasam
Ingredients
Dhal Rasam (ordinary Rasam). Ingredients Needed: Tur Dhal ½ Cup (Pressure Cook till soft & keep aside- Open Cooker when it has cooled down & strain away the Dhal Water & keep for the Rasam You could use the Dhal for Sambar or for any other Preparation of yours). Tamarind as big as a lime size ball (soak in 2 cups warm water & extract the pulp & keep aside); Salt to Taste; Tomatoes 2 nos (medium size) chopped & kept; Asafotedia Powder - Ό tspn; Rasam Powder 1 Tbspn. Seasoning Ingredients required: 2 tspns. Oil; 2 Red Chillies; Mustard Seeds ½ tspn; Curry Leaves few; Jeera Seeds Ό tspn. For Garnishing: Chopped Corriander leaves 1 tbspn.
Method: In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafotedia Pwd., Salt, Rasam Pwd. & 1 2 Glasses of water, mix well & place on fire, let it bubble nicely till the raw tamarind smell goes now add the Dhal Water & if necessary another 2 glasses of water & bring to a boil, it will froth up remove from fire & keep aside. Fry your seasoning ingredients & pour over the Rasam. Garnish with chopped Corriander leaves. Serve Hot with Plain Rice, Pappads, Kootu, & Poriyal. PN: When using Tomatoes too for the Rasam check on the quantity of tamarind you are using. PN: Tsp. Means teaspoon. Tbsp. Means Tablespoon. Pwd. Means powder.
Poondu (garlic) Rasam
Ingredients
POONDU (Garlic) RASAM: Method 1 Ingredients Required Garlic Pods 25-30 Nos; Oil 2 tspns for frying the Garlic Pods; Lime size ball of Tamarind; Salt to Taste. For Seasoning: Mustard Seeds Ό-1/2 tspn; A few Curry Leaves; 2 Dry Chillies. For Garnishing: Chopped Corriander Leaves 1 Tbspn. Ingredients required for the Rasam Powder: Peppercorns Ύ tsp.; Dry Red Chillies 4; 2 tspns. Corriander Seeds; Channa Dhal (Bengal Gram) 1 tspn.; Ύ tspn Jeera Seeds; A few Curry Leaves; Oil 2 tspns. To prepare the Powder: Fry the Peppercorns, Dry Red Chillies, Dhal & Corriander Seeds till a nice aroma arises & the Dhal is a golden brown in colour. Remove from fire & leave it to cool, add the Curry Leaves, & Jeera Seeds (raw, do not fry/roast/or broil it); now powder the ingredients to a fine powder in the dry grinder of youyr mixie & keep aside.
Method to prepare the Rasam: Soak Tamarind in 2 Glasses of warm water, extract the pulp & put in a vessel add salt, place on fire & let it bubble nicely till the raw smell goes, now add the ground masala powder, mix well, add 1 2 glasses of water if the rasam is too thick & bring to a boil. Fry the Garlic Pods in oil to a golden brown, add the Seasoning Ingredients & fry when Mustard Crackles & the Garlic too is a nice Golden brown, pour over the Rasam mix well & again bring to a boil, so that it blends well with the Rasam. Garnish with Chopped Corriander Leaves. Serve Hot.
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