SAMBAR POWDER

INGREDIENTS :

METHOD :

• If there is nice sunshine or summer, then dry all the ingredients under the sun before roasting them.
• Heat oil in a pan, on a low flame, roast the Asafoetida block until it turns crispy on all sides and fragrant.
• Add Fenugreek Seeds and roast until they splutter.  
• On a low flame, roast the Dry Chillies until they pop and fluff up and until they become hot.
• Add Coriander seeds to the above and roast until the raw flavour goes and they are totally hot and fragrant.
• Add Bengal Gram Dhal, Tuvar Dhal and roast them until they are golden brown.
• Add Cumin seeds and Peppercorns and give a quick stir.
• Finally, add grated Dry Coconut and Curry Leaves and roast them until coconuts turn golden brown.
• Roast them on a low flame until the coconuts are totally dry.
• Remove from fire and add Turmeric Powder into it and mix well.
• Allow it to cool.
• Grind the roasted ingredients to a nice powder using a mixer or a coffee grinder. 
• Allow the Sambar Powder to cool off completely before storing them.

NOTES :

• Drying the ingredients in sun is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the powder.
• Roast all the ingredients in low flame.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them all finally.
• Store them in an air-tight container in dry place.
• Do not use a wet spoon or wet hand while using the powder.
• I use Copra Thenga (dried kernel of coconut) for this recipe.
• Can also use freshly grated coconuts too, but make sure its fried well and is totally dry.

KERALA SADHYA SAMBAR

HOW TO MAKE KERALA SADHYA SAMBAR

KERALA SADHYA SAMBAR

INGREDIENTS :

For Dhal:

To Roast & Grind :

Other Ingredients:

For Tempering:

KERALA SADHYA SAMBAR

METHOD:

To Cook Dhal:

• Wash and soak Tuvar Dhal for about 30 minutes (Optional).
• Discard the water used for soaking the Dhal.
• Pour about 11/2 Cups of Water for 1/2 Cup of Tuvar Dhal, add Turmeric Powder & a teaspoon of Coconut Oil/Ghee.
• Pressure-cook the Tuvar Dhal on a high flame a whistle and for another 1 or 2 Whistles on a low flame.
• Switch off the flame and allow it to cool.
• Mash the cooked Tuvar Dhal slightly with the back of a ladle (optional). 

To Roast & Grind - Sadhya Sambar Masala :

• Heat Coconut Oil in a pan, and roast the ingredients mentioned under 'To Roast & Grind", on a very low flame.
• First, add the Asafoetida block and fry for a while until it turns crisp & aromatic.
• Follow it with Fenugreek seeds, let it splutter.
• Then add Coriander Seeds and Dry Chillies.  Fry until the raw flavour goes and they turn aromatic.
• Add Curry Leaves and grated Coconut along with Cumin Seeds & Peppercorns.
• Fry this until grated Coconut turns into golden brown on a very low flame. 
• Care should be taken not to burn the spices and coconuts, which will totally spoil the flavour.  
• Switch off the flame and allow it to cool.
• Grind this into a smooth paste, adding little water while grinding.
• Fresh Sadhya Sambar Masala is ready for use.

For Kerala Sadhya Sambar:

• Soak Tamarind in warm water for few minutes and extract tamarind juice out of it and keep it aside.
• Clean, cut/chop the Vegetables accordingly.
• Chop the Tomatoes and keep it aside.
• Add the Vegetables and the Tomatoes to the cooked Tuvar Dhal along with a dash of Salt and mix well.
• Cook the Vegetables on a low flame.
• Once the Vegetables are cooked add the Tamarind Extract and boil it for a few minutes until the raw flavour goes.
• Pour the ground Sadhya Sambar Masala, add enough water and allow it to boil.
• Lower the flame and boil it until the raw flavour goes.
• Add Jaggery & adjust the amount of Salt and mix well.
• Leave it on a low flame for a few more minutes or until you get the desired consistency.

For Tempering:

• Heat Coconut Oil in a pan, Splutter Mustard seeds, Fenugreek Seeds and Curry Leaves.
• Pour the Sambar into the tempering and boil it for a few minutes.
• Switch off the flame and cover the Sambar with a lid.
• This is to retain the flavours and also helps the flavours get well infused into the Sambar.
• Serve Varutharacha Sambar hot with Steamed Rice with a drizzle of Ghee (Clarified Butter) over it.
• Goes well with Idli, Dosa, Uthappam, Upma, Pongal etc.,& etc.,
• Kerala Sadhya Sambar is an unavoidable accompaniment in a Kerala Sadhya (Banquet).

KERALA SADHYA SAMBAR

 

NOTES:

• Can add a teaspoon of Ghee/Coconut Oil while Cooking the Dhal.
• This will help avoid splattering of water around the pressure cooker.
• Also, it will increase the surface area, alternatively speeding up the cooking time.
• Discarding the water used to soak and adding fresh water to cook the Dhal, will reduce the risk of bloating & flatulence caused by lentils. 
• Cooking time solely depends on the nature of the dhal, heat, amount of water and method of cooking. Adjust accordingly.
• Can also cook the Tuvar Dhal in a regular saucepan.
• Can also add Coriander Powder and Red Chilly Powder instead of whole seeds.
• If adding spice powders, fry the coconut until golden brown and then follow it with the spice powders.
• My Mother uses an extra amount of Asafoetida in her Varutharacha Sambar which is the secret ingredient which makes it extra special. Can do the same for this Sadhya Sambar too.
• But some do not prefer the overwhelming flavour & aroma of Asafoetida in Sambar.
• Adjust the amount of the above spices, Asafoetida & Tamarind to suit your preference.
• Freshly ground Sambar Masala makes this Sadhya Sambar extra special with fresh flavours.
• Adding Jaggery is truly Optional, but it helps to balance the overall taste of the Sambar.
• Local Vegetables like Ash Gourd, Pumpkin, Drumstick, Brinjal (Eggplant), Okra (Lady's Finger), Elephant Foot Yam, Bottle Gourd, Raw Banana, Yellow Cucumber(Vellarikka) etc., can be used in this Sambar.
• Use any, one or two vegetables or mix up a few of them for the recipe. 
• Shallots are usually not added while preparing Sambar for Sadhya.
• If using Shallots saute it in some Oil until it turns translucent and then add it along with other Vegetables.
• If using Okra (Lady's Finger), fry them in a bit of oil until the sticky nature of the okra is removed before adding it into the Sambar.
• I have used Coconut Oil in the recipe. Can use any other Vegetable Oil/Ghee.
• Kerala Sadhya Sambar goes well with both Tiffin items & Rice.
  

VARUTHARACHA SAMBAR

INGREDIENTS :

For Dhal:

To Roast & Grind :

Other Ingredients:

For Tempering:

METHOD :

To Cook Dhal :

• Wash and soak Tuvar Dhal for about 30 minutes(Optional).
• Discard water used for soaking, pour about 11/2 Cups of Water for 1/2 Cup of Tuvar Dhal, add Turmeric Powder.
• Pressure cook the Tuvar Dhal on a high flame a Whistles and for another 1 or 2 Whistles on a low flame.
• Switch off the flame and allow it to cool.
• Mash the cooked Tuvar Dhal slightly with the back of a ladle(optional). 

To Roast & Grind - Sambar Masala :

• Heat Coconut Oil in a pan, and roast the ingredients mentioned under 'To Roast & Grind, on a very low flame.
• First, add the Asafoetida block and fry for a while until it turns crisp & aromatic.
• Follow it with Fenugreek seeds, let it splutter.
• Then add Coriander Seeds and Dry Chillies.  Fry until the raw flavour goes and they turn aromatic.
• Add Curry Leaves and grated Coconut.  Fry this until grated Coconut turns into golden brown in colour on a very low flame.
• Care should be taken not to burn the spices and coconuts, which will totally spoil the flavour.  
• Switch off the flame and allow it to cool.
• Grind this into a smooth paste, adding little water while grinding.
• Fresh Sambar Masala is ready for use.

For Varutharacha Sambar:

• Soak Tamarind in warm water for few minutes and extract tamarind juice out of it and keep it aside.
• Clean, cut/chop the Vegetables accordingly.
• Chop the Tomatoes and keep it aside.
• Clean, Peel and Wash the Shallots and keep it aside.
• Heat Oil in a pan and Saute the Shallots until it turns translucent.
• Add the Vegetables and the sauteed Shallots, Tomatoes to the cooked Tuvar Dhal along with a dash of Salt and mix well.
• Cook the Vegetables on a low flame.
• Once the Vegetables are cooked add the Tamarind Extract and boil it for few minutes until the raw flavour goes.
• Pour the ground Sambar Masala, add enough water and allow it to boil.
• Lower the flame and boil it until the Raw flavour goes.
• Add Jaggery & adjust the amount of Salt and mix well.
• Leave it on a low flame for few more minutes or until you get the desired consistency.

For Tempering:

• Heat Coconut Oil in a pan, Splutter Mustard seeds, Fenugreek Seeds and Curry Leaves.
• Pour the Sambar into the tempering and boil if for few minutes.
• Switch off the flame and cover the Sambar with a lid.
• This is to retain the flavours and also helps the flavours get well infused into the Sambar.
• Serve Varutharacha Sambar hot with Steamed Rice with a drizzle of Ghee(Clarified Butter) over it.
• Goes well with Idli, Dosa, Uthappam, Upma, Pongal etc.,& etc.,
• Varutharacha Sambar is an unavoidable accompaniment in a Kerala Sadhya(Banquet).

NOTES :

• Can add a teaspoon of Ghee/Oil while Cooking the Dhal.
• This will help avoid splattering of water around the pressure cooker.
• Also, it will increase the surface area, alternatively speed up the cooking time.
• Discarding the water used to soak and adding fresh water to cook the Dhal, will reduce the risk of bloating & flatulence caused by lentils. 
• Cooking time solely depends on the nature of the dhal, heat, amount of water and method of cooking. Adjust accordingly.
• Can also cook the Tuvar Dhal in a regular sauce pan.
• Can also add Coriander Powder and Red Chilly Powder instead of whole seeds.
• If adding spice powders, fry the coconut until golden brown and then follow it with the spice powders.
• My Mother uses an extra amount of Asafoetida in her Sambar which is the secret ingredient which makes it extra special.
• But some do not prefer the overwhelming flavour & aroma of Asafoetida in Sambar.
• Adjust the amount of the above spices, Asafoetida & Tamarind to suit your preference.
• Freshly ground Sambar Masala makes this Varutharacha Sambar extra special with fresh flavours.
• Adding Jaggery is truly Optional, but it helps to balance the overall taste of the Sambar.
• Vegetables like Shallots, Drumstick, Eggplant/Brinjal, Okra/Lady's Finger, Gourds, Pumpkins, Carrot, Radish, Turnips etc., can be used.
• Use any one vegetable or mix up few of them for the recipe.
• If using Shallots and Okra(Lady's Finger), Saute them in some Oil and then add it along with other Vegetables.
• If using Okra, fry them in a bit of oil until the sticky nature of the okra is removed before adding it into the Sambar.
• If using Shallots, saute it until it turns translucent.
• I have used Coconut Oil in the recipe. Can use any other Vegetable Oil/Ghee.
• Varutharacha Sambar goes well with both Tiffin items & Rice. 

 For more details on How to cook Beans Lentils and Pulses, click here ...

For Pacha Thenga Aracha Sambar:

For Coconut Paste:

For Tempering: 

HOW TO MAKE BLACK PEPPER POWDER

HOW TO MAKE BLACK PEPPER POWDER

HOW TO MAKE BLACK PEPPER POWDER

INGREDIENTS:

METHOD:

• Dry roast the Peppercorns on a very low flame until it turns aromatic.
• Keep it aside until it cools down.
• Transfer it to a small Mixer Jar/Coffee grinder.
• Grind it into a coarse/fine powder.
• Once ground transfer the Black Pepper Powder into a clean & dry airtight container.
• Stays good @ room temperature for up to 2-3 months.
• Alternatively use Pepper Mills to make fresh Black Pepper Powders on the go. 
• Or if you are an Old School, the humble Stone Mortar & Pestle serves the purpose.

NOTES :

• Can sundry the Peppercorns before preparing the Black Pepper Powder, but it is purely optional.
• Dry Roast the Peppercorns on a very low flame.
• Care should be taken not to burn the Peppercorns which will totally spoil/alter the taste of the Black Pepper Powder.
• Cool the ingredients before grinding it.
• If stored properly stays good for about 2-3 months in room temperature.
• Store it in the freezer for longer shelf life.
• Black Pepper Powder can be used while making Chicken Pepper Fry, Chicken Sukha Varuval, Pichu Potta Kozhi, Kerala Style Pepper Chicken, Buttermilk Fried Chicken.
• Can add it while making Mutton Curries too.
• Sprinkle a hearty amount of Black Pepper Powder while making Omelettes, Fried Eggs, Scrambled Eggs, Sunnyside Up, Boiled Eggs etc., 
• Black Pepper Powder can be used to spice up the Soups or Rasams.

• Wash, clean & peel the Potatoes.  Cut them into medium-sized cubes.
• Add enough water & Cook Potatoes along with Turmeric Powder and a dash of Salt.
• Cook until Potatoes turn soft & cooked.
• If there is any excess water, drain the Potatoes and keep it aside.

• Heat oil in a Pan, splutter Mustard seeds.
• Immediately add Curry Leaves and give a quick stir.
• Add finely chopped Onions & Garlic cloves to the above and sauté until onions turn translucent.
• Now add Red Chilli Powder, Fennel Powder and Curry Masala Powder and fry this on a low flame until the raw flavour goes.
• Add Cooked Potatoes and gently mix it until all the pieces are well coated with the Masalas.
• Cook this on a low flame for about 5–7 minutes until the Potatoes are roasted well with the Masalas.
• Stir the ingredients occasionally.
• Care should be taken while stirring the Potatoes, make sure not to break or mash the Potatoes.
• Switch off the flame and serve Urulai Kizhangu Varuval hot as a side dish.
• This Urulai Kizhangu Varuval goes well with both Roti & Rice.

• I have used 4 Big Potatoes in the recipe.
• Can cook the same recipe with Baby Potatoes.
• Do not overcook the Potatoes.
• Adjust the amount of Spices to suit your spice level.
• Can Substitute Curry Masala Powder with Garam Masala Powder/Mutton Masala Powder/Chicken Masala Powder.