சாம்பார் சாதம்/கதம்ப சாதம்/Sambhar Rice/Rice with lentils and mixed vegetables

Sambhar Rice  and Cucumber Raitha is a complete meal packed with all the necessary nutrients for a fulfilling meal. It's great for Potluck Meals and Lunch box as well.

Ingredients:

Drumstick/முருங்கைக்காய் - 1

Carrot/காரட் - 1

Green Beans/ பீன்ஸ் - 5,6

Broad Beans/அவரக்காய் - 5,6

Choyate/சௌசௌ - 1/2

Unripe Mango/மாங்காய் - few pieces

Tomato/தக்காளி - 2

Big Onion/பெரிய வெங்காயம் - 1

Pumpkin/பரங்கிக்காய் - 1/4 (dices about half cup)

Turmeric Powder/மஞ்சள் தூள் - 1/2 tsp.

Sambhar Powder/சாம்பார் தூள் - 2 tsp.

Parboiled Rice/புளுங்கல் அரிசி  (or)

Raw rice/பச்சரிசி  - 1 Cup

Toor Dhal/Split pigeon peas/Yellow lentils/

துவரம் பருப்பு - 1/2  Cup

Tamarind/புளி - 1 gooseberry size/ ஒரு நெல்லிக்காய் அளவு

Pumpkin/பரங்கிக்காய்

Tempering:

Mustard Seeds/கடுகு - 1/2 tsp.

Asafetida/பெருங்காயம் - 1/8 tsp.

Curry leaves/கரிவேப்பிலை - few leaves

Ghee/Clarified Butter/நெய் (or)

Cooking oil - 1 tbsp.

Salt - to taste

Masala Powder - to dry grind:

Fenugreek Seeds/வெந்தயம் - 1/2 tsp.

Jeera/Cumin Seeds/சீரகம் - 1 tsp.

Whole Black Pepper/மிளகு - 1/2 tsp.

Black gram/உளுத்தம்பருப்பு - 1 tsp.

Red Chilli/வரமளகாய் - 4

 

Mashed Rice and Dhal..

Method:

Cook Rice and Dhal separately adding enough water, always cook Toor Dhal with little bit of fenugreek seeds/வெந்தயம் to enhance the flavor.

Mash the rice and Dhal well with a masher and set aside.

Cut all the vegetables, add enough water to cook, add salt, Sambhar Powder, turmeric Powder and pressure cook for 10 minutes.

If you think பரங்கிக்காய்/Pumpkin will get mashed, you can cook separately and add.

Take all the masala ingredients and sauté for 2 minutes to emanate the flavor, let it cool and dry grind in a mixer. Now the masala Powder is ready.

Soak Tamraind in water and squeeze out the tamarind essence and add to the cooked vegetables. 

In a large pan add 1 tbs of ghee (preferably) or cooking oil and add the tempering ingredients.

Now stir in the cooked vegetables, ground masala and salt.

Slowly add the mashed rice and Dhal, stir well after each addition. Mix thoroughly and check salt.  Cook for few minutes.

Garnish with fresh Coriander leaves/மல்லித்தழை.

Serve with Cucumber Raitha(with yoghurt)/வெள்ளரிக்காய் தயிர் பச்சடி.

 

With Cucumber Raitha/வெள்ளரிக்காய் தயிர் பச்சடி

Vendakkai/Okra/Ladies Finger Clear Soup

It’s one of the tastiest soups I’ve ever had, I tasted it in a restaurant recently and I tried at home. It turned out very well.

My kids loved it and gave a thumbs up 👍😀

and my younger one suggested that I cook Vendakkai/வெண்டைக்காய் soup often 😉

 Wash and drain the water from Vendakkai/Ladies Finger/Okra and let it dry in a towel for an hour or two.  Also cut Ladies finger using dry board, to avoid stickiness. It will help get rid of excess stickiness.

Ingredients:

வெண்டைக்காய்/Okra/Ladies Finger  -  20 to 25

Garlic cloves/பூண்டு (finely chopped) - 3

Big onion/பெரிய வெங்காயம்(medium sized- finely chopped) - 1

Tomato/தக்காளி - 1/2 (no need more 1/2 to 1 should be enough)

Turmeric Powder - 1/4 tsp.

Water - 4 to 5 Cups

Tempering:

Ghee/ Clarified Butter/நெய் - 1 tsp.

Whole Black Pepper/மிளகு - 1/2 tsp. (coarsely crushed)

Cumin seeds/சீரகம் - 1/4 tsp.

Fennel seeds/ சோம்பு - 1/4 tsp.

Green Chilli/ பச்சை மிளகாய் - 1

Curry leaves/கரிவேப்பிலை - few

Fresh Coriander leaves/மல்லி தழை - to garnish

Method:

In a pot pour ghee and add the tempering ingredients, cumin, fennel, crushed pepper, Chilli and curry leaves, then add garlic and onion, sauté for couple of minutes. Add tomato and cook for one minute.

Now stir in the chopped ladies finger and turmeric powder, sauté for few minutes. Add salt and 4 to 5 Cups of water. 

Let it boil for few minutes, cook until Vendakkai/Ladies Finger is cooked well, don’t let it become mushy.

Vendakkai/Ladies Finger/ Okra is a Brain food, which is very good for young/growing children. Include Vendakkai/Ladies Finger, in your meals as often as possible.

This soup is very mild, it can be given for toddlers as well 👶🏻

Tips,tips,tips...

Always do the tempering/seasoning with ghee instead of oil, for soups. It gives a wonderful flavor and also good for digestion.