Sambar

Sambar is popular south Indian cuisne. Sambar is usually served as a main course with steamed rice; were as vada sambar and idly sambar are well-known south India breakfast. 

                                                   My friend Anita prepares a wonderful sambar. So whenever I prepare idly, pongal and vada I follow her recipe; so I thought of sharing this recipe with you all. I hope you like the recipe too.

                      “Thank You Anita”

Method

Cook toordal and moong dal together in cooker by adding turmeric powder.

In a pan heat oil add lady’s finger sauté it add sliced radish fry it add shallots fry it

Add drumstick and chopped tomatoes; add little water; close lid and cook

Once vegetables are cooked add cooked dal add 1-2 cups of water (sambar should not be too thick or too thin) add tamarind pulp, jaggery and salt; close the lid and bring it to boil.

Dilute sambar powder in water and add to the cooked dal and vegetable mix well and boil.

Meanwhile crush fresh coconut and keep aside. Once it boils add crushed coconut; boil for another 2-3 minutes.

  

Add chopped coriander leaves; close lid and off the gas.

Heat oil add mustard once it crackle add curry leaves add to sambar close lid and keep aside for a while. Serve sambar with steamed rice, idly, dosa, vada and pongal.

Note: Adding a small piece of jaggery to sambar is an optional. Anita doesn’t add jaggery in her recipe; but I add a small piece of jaggery because it enhances the taste of sambar.

Mangalorean Egg Curry

Mangalorean egg curry is a perfect dish with rice, dosa, and chapattis. Specialty of the curry is instead of using boiled eggs we break the egg into the gravy.

Method

Grind coconut, masala powder, turmeric, garlic flakes, onion and tamarind to a smooth paste by adding water. In pan, add chopped onion and tomato add masala paste, add water to the gravy consistency (gravy consistency shouldn’t be too thick or too thin) add salt and bring it to boil.

Once it starts boiling, break egg one by one in the curry (don’t stir at this moment) close the lid and cook on low flame for a few minutes; after few minutes eggs will be cooked and mix very gently.

Now in small pan or wok, heat coconut oil, add finely chopped onion, fry till it become red (don’t burn the onion) add in the curry. Close lid and off the gas. Keep aside closed for 3-5 minutes.

Mix gently and serve with rice, dosa or with chapattis.

Note : -

                  Coconut oil is an optional being a Mangalorean we like the aroma of coconut oil in Mangalorean cuisines.