Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even after her lunch....due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it as side dish for Idlis and Dosas and Rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and ofcourse rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. Like pizzas for Italinas, Sambar for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar addict and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and at Onam.

This is how my mom makes sambar.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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Banana Baji

BANANA BAJI

A quick snack , which can be made in 15 min.



Things needed :


Raw Banana - 1
Gram Flour - 5 sp
Chilly powder - 3/4 spoon
Hing or Asafoetida - 1/4 tea spoon
Salt
Water





Preparation method :

Cut the raw banana into long or round slices and keep aside.
Combine the rest of the ingredients in a bowl adding enough water . The batter should be thick so try to add less water as possible.
Dip the bananas into the batter to coat it well & fry in oil. Give it enough time in the oil so the raw banana inside may cook.
Drain using tissue paper.



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Raw Banana Jaggery

RAW BANANA Jaggery 

Another recipe which has the fragrance of my sweet childhood. Mom used to make it quickly when I comes back from school . Don't know how many times I had this .

The Bananas used in this recipe shouldn't be complete ripe. It should be only slightly ripe.

Things needed :
Raw banana -2 , cut round
Coconut Milk - 3 sp
Jaggery - 4sp ( as required )

Ghee - 1/2 sp
Cardamom - 3

Nuts for garnishing.(optional)

Preparation Method:
Partially cook the cut Banana in water adding coconut milk.

It gets cooked very fast.

So after its almost cooked add the grated Jaggery.

Fully cook.




Garnish with nuts & serve.




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Kerala Aviyal - Mixed vegetable curry of Kerala

KERALA MIXED VEGETABLE CURRY - AVIYAL

Things needed:

Brinjal - 1 large 175 gms,
Carrot - 2 , 100 gms
Drumstick - 1
Raw Banana -1, 200g
Green Beans same portion as carrots
Green Chillies - 2 slit
Potato- 1 medium

For the curry paste:
Grated coconut - 5 tbsp
Turmeric -1 tsp
Cumin powder - 1/2 tsp
Chilly powder -1/4 tsp

For seasoning:
Coconut oil- 2sp
Curry leaves 1-2 spring

If you are using dessicated coconut soak it in some water in a small pot first.
Cut all the vegetables into 2 inch long pieces and keep aside.
Note: While cutting Brinjal put it in a pot of water, so that it wont change its color .

Grind the coconut, turmeric,cumin n chilly powder.If needed add some water .

Tip: If you have dry or very tough drumstick cook it first in water until it is partially cooked. Then add other vegetables.

Take all the vegetables . Add the coconut paste.

Pour enough salt & water .(water level should be lower that of the veg., to avoid aviyal to be watery.)
Cook it covered with a lid.

When it is done add curry leaves & 2 sp coconut oil , to give it a good flavour. The flavour of aviyal!

Serve with Rice.

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