Manathakkali vatral kulambu

Ingredients:

manathakkali vatral (sun dried wonderberries) - 3 tbsp

tamarind - lemon size

sambar powder - 3 tbsp

hing - a small pinch

mustard seeds - 1/2 tsp

bengal gram - 1 tsp

red chillies - 2

methi seeds - 1/4 tsp

curry leaves - a small sprig

sesame oil - 3 tbsp

salt to taste

Method:

1. Soak tamarind in 2 cups of water for 1/2 an hour and extract its juice.

2. Shallow fry the vatral in 1 tsp of oil and keep aside.

3. Heat oil in a pan and add the bengal gram and mustard seeds.

4. When the mustard seeds splutter, add the red chillies, methi seeds, hing and curry leaves.

5. Add the sambar powder and saute for a minute.

6. Add the tamarind juice and salt.

7. Boil on medium flame for 10 minutes.

8. Add the fried vatral and boil till the kulambu thickens and oil floats on top.

(To thicken the kulambu, you may mix 1 tsp of rice flour with 3 tsp of water & add to the kulambu before turning off the stove.)

Serve with hot rice and appalam.

Moong Dal Sambar

Ingredients:

1 cup - moong dal

1/4 tsp tumeric powder

3 or 4 brinjals, cut lengthwise

1 - onion, finely sliced

1 - tomato, diced

4 - green chillies

1/4'' - ginger, julienned

1/2 tsp - mustard seeds

1 tsp - urad dhal

1/2 tsp - cumin seeds

1/4 tsp - tamarind paste

2 tsp - oil

salt to taste

Coriander leaves to garnish

Method:

1. Dry roast the moong dal until it turns light brown in color(I always do this when using moong dal. This helps in removing the smell of moong dal ).

2. Then wash well, add turmeric powder and pressure cook it for 1 whistle. Keep it aside.
3. Heat oil in a pan and add mustard seeds, cumin seeds and urad dal.

4. When the mustard seeds splutter, add the onions, ginger and green chillies. Saute them till the onions turn translucent.
5. Then add the tomatoes and fry them till they turn mushy.
6. Add the cut brinjal and saute for a minute.

7. Add water and cook till the brinjals are half done.

8. Add the tamarind paste. Stir it once and cook till the veggies are fully done.

9. Now, add the cooked moong dal and salt. Let it simmer for few min and then turn off the heat.

10. Transfer to a serving bowl and garnish with coriander leaves.

Serve with hot idlis.

Tiffin Sambar

Ingredients:

1 cup toor dal

1 onion, chopped

1 lb pumpkin, cubed

1 tsp urad dal

1/2 tsp mustard seeds

1/4 tsp hing

1/2 tsp tumeric powder

a lemon size tamarind

curry leaves

2 tbsp oil

salt to taste

coriander leaves for garnishing

Grind:

1 tbsp channa dal

5 red chillies

1 tbsp coriander seeds

1/4 tsp fenugreek seeds

1/2 tsp black pepper

1/2 tsp cumin seeds

Dry roast each of the above one by one and grind them together into a fine powder.

Method:

1. Pressure cook toor dal with tumeric powder and keep aside.

2. Soak tamarind in 1 cup of water for 20 min and extract the juice.

3. Heat oil in a pan and add urad dal, mustard seeds, curry leaves and hing.

4. When it splutters, add the chopped onion and saute for few minutes.

5. Add the cubed pumpkin and fry for 2 min.

6. Add 1 cup of water and cook the pumpkin until it is 3/4ths done.

7. Add the tamarind juice and simmer till the raw smell of tamarind goes off.

8. Add the ground powder.

9. Add the cooked dal and salt. Adjust the consistency of the sambar.

10. Simmer for few more minutes and then turn off the stove.

Garnish with coriander leaves and serve with idli or dosa.

kathirikai-karamani kulambu

Ingredients:
1. 1 cup karamani(black eyed peas)
2. Tamarind - Lemon size
3. 1 small onion, finely chopped
4. 1/4 kg small brinjal, cut lengthwise
5. 1/2 tsp each of channa dal, mustard seeds and urad dal
6. 2 red chillies
7. 1/4 tsp methi seeds
8. a sprig of curry leaves
9. 1/4 tsp turmeric powder
10. a pinch of hing
11. 1 tbsp chilli powder
12. salt - to taste
13. 2 tbsp sesame Oil

Method:
1. Soak Black eyed peas overnight and cook till they are tender.
2. Soak tamarind in water for 15 minutes and extract the juice.
3. Heat in a pan, add channa dal, urad dal, mustard seeds and red chillies.
4. Once it splutters add methi seeds, curry leaves and hing.
5. Add finely ch0pped onion, fry till it turns translucent.
6. Add brinjal and fry for 3 to 5 minutes.
7. Add turmeric powder, chilli powder and fry till the smell of masala goes off.
8. Add 2 cups of water and cook the brinjal until it is half done.
9. Add tamarind juice and salt. Cook until the brinjals are completely done and the raw flavor of tamarind in gone. At this stage the oil oozes out and the kulambu becomes thick(if it is not thick, mix1 tsp of rice flour with water and add it to the boiling kulambu).
10. Finally add the cooked black eyed peas and bring it to a boil.
11. Serve hot with boiled rice and vegetable poriyal.