Sambhar

Sambhar is a Lentil based Vegetable Curry cooked with an assortment of South Indian spices and Tamarind juice. Some of the Popular dishes include Sambhar Saadham, Idly Sambhar, Sambhar Vada etc.

Thuvar Dhal - 1 cup, washed and drained

Turmeric - 1 tsp

Asafetida

Salt

Oil - 2 tbsp.

Ghee - 2 tbsp.

Fenugreek - 1 tsp

Shallot - 6, peeled

Green Chilli - 2, slit (optional)

Tomato - 1, diced

Carrot - 1, diced

Eggplant - 1 cup

Drumstick - 1 cup

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Sambhar Powder - 1 tbsp.

Tamarind Juice - 1 cup

Salt

Ghee + Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Fenugreek - 1 tsp

Asafetida - 1 tsp

Red Chilli - 1

Curry Leaves

Pressure cook Thuvar Dhal with Turmeric, Asafetida and required Salt for 3 whistles. Remove from heat and keep aside.

Heat Oil and Ghee in a large pot.

Temper Fenugreek seeds.

Saute Shallots and Green Chillies until the Shallots begin to soften.

Add the Tomatoes and cook closed until soft.

When the Tomatoes are done add Carrot, Eggplant, Drumstick or any other desired Vegetables (like Potato, Cauliflower, Radish, Beans, Bell Pepper) and saute for 5 min.

Season the Vegetables with Turmeric, Chilli and Sambhar powder.

Add the cooked Dhal and Tamarind Juice along with 1/2 cup Water and required Salt. Cook closed for 15 min or until the Vegetables are done.

Temper Mustard, Urad, Fenugreek, Asafetida, Red Chilli and Curry Leaves in Ghee and Oil; add to the Sambhar.

Serve warm with Rice and desired Vegetable Poriyal.

Winter Kuzhambu

Tamarind – a small lemon size

Garlic flakes (small size) – 10 Nos

Turmeric Powder – 2 pinches

To dry fry and grind

Black Pepper – 2 teaspoon

Jeeragam (Cumin) – 2 teaspoon

Coriander Seeds – 1 and half teaspoons

Bengal Gram Dhal – 2 teaspoons

Mustard seeds – 1/4 teaspoon

Asafoetida Powder – 1/2 teaspoon

For seasoning

Gingelly Oil – 2 tablespoons

Mustard seeds – 1/2 teaspoons

Red Chillies – 2

Curry Leaves – few

Salt – 1 teaspoon or as per taste

Soak the tamarind in water, then squeeze and strain to extract the juice. Add enough water to make 2 cups of tamarind water.

In a kadai, separately dry roast black pepper, cumin, coriander seeds, Bengal gram dal, and mustard seeds. Allow them to cool and then grind them into a fine powder along with asafoetida powder.

Heat oil in a thick-bottomed kadai. Once hot, add mustard seeds and wait for them to pop. Then add red chilies, garlic flakes, and curry leaves, frying until the garlic turns light brown.

Pour the tamarind water into the kadai, adding turmeric powder and salt. Stir well and bring to a boil. Once it starts boiling vigorously, reduce the heat and add the freshly prepared spice powder. Stir quickly to mix well. Let it boil for a few more seconds, then remove from heat.

After taking the kadai off the stove, drizzle a tablespoon of gingelly oil over the Kuzhambu for an enhanced flavor.

Coconut Shrimp

Shrimp - 12, peeled, deveined and butterflied

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Ginger Garlic paste - 1 tsp

Lemon juice

Egg Whites, from 1 Egg

Salt & Pepper

Coconut - 1 cup, grated

Panko Bread Crumbs - 1 cup

All Purpose Flour - 1/4 cup

Corn Starch - 1 tbsp.

Oil

Sweet Chili Sauce - 1/4 cup, for serving

In a large bowl add the Shrimp along with Turmeric, Chilli powder, Ginger Garlic paste, Lemon juice, Egg whites and required Salt. Mix well and let the Shrimp marinate in this mixture for at least 20 min.

In another bowl add the Coconut gratings along with Panko, AP Flour, Corn starch and required Salt; mix well and keep aside.

Dredge the seasoned Shrimp in the Coconut mixture and deep fry in medium hot Oil until golden brown.

Serve hot with Sweet Chilli sauce.