Kalyana Sambar

Namaskaram!

Enna pona vaaram podi porichhu vathha kuzhambu amakkala  paduthittela? Illa aathle mama(i) ye paduthittela? Recipe ye kanna thorandhu follow pannale ammakalam dhan! Usha Chithi Recipe's ku naanga guarantee!

Indha Vaaram, aathu manusha laan kalayanathukku poi pandhikku mundhi anubavikkardhe, aathliye jamaaichudalaam. Besh Besh nu paarattum vaangidalam.. 

Vandhu Vittadhu Kalayana Sambar!

Serves: 4 Manusha

Ingredients:
Tamarind :1 Lemon size
Refined Oil: 3 teaspoons

Thuvaram paruppu- Half cup to boil separately in a paathram in a pressure cooker

Payathham paruppu: Kaal cup

Turmeric: Half spoon

Kadugu- 1 spoon

Sambar powder: 1 and half Spoon

Salt

Kothammali

Karuveppillai

Sambar ku thaan:
Capsicum- 1 
Parangikkai- 200 gms
Vendakkaiyum sethukalam

To Roast & Grind:
Dhaniya- 2 spoons
Kadala Paruppu- 1 spoon
Ulutham Paruppu- Half spoon
Vendhayam- Half spoon
Red Chillies- 3 nos.
Jeeragam- Half spoon
Perungkayam
Thengai- Small bit

Preparation:

Along with Rice, Boil thuvaram paruppu in a separate vessel, in a pressure Cooker adding a pinch of turmeric.

Roast the ingredients in a kadai mentioned under "to roast and grind", except coconut bit, with very little oil until it turns golden brown. Leave it to cool down for a while.

Make a thick puli paste by adding 1 and a half tumblers of water to the soaked tamarind.

In Kadai, add 2 spoons Cooking oil, Jeeragam, Kadugu, Vendhayam , 1 Red Chilli.

Shallow fry the above mixture and add the cut Thaan to it.

Saute it, and add the extracted Puli water, Sambar powder, Salt, Perungkayam, Karuveppilai.

Allow the Thaan to boil.

After the thaan having boiled, add cooked paruppu,reduce the flame to sim and boil.

In the meanwhile, the roasted ingredients would have cooled a bit. Grind in a jar with water and add it to Sambar.

Allow the mixture to boil for sometime in flame at sim.

Finally add chopped kothamalli and karuvepilai and switch off the flame.

Serve warm with rice.

Recipe narrated by Usha Chithi.

Podi Porichha Vathha Kuzhambu

Namaskaram!

For all you maamis to become, maamis are, maama's who help maami's, vaaiku rusiya thaligai panni podardhungradhu, 'To Do' list le top rated post ah irukkum!

Apdi kadhai adikka aarambichhu, vaai vazhi vaai ah orally written recipe's le one of the yummiest recipe dhan enga Usha Chithi sonna 'Podi Porichha Vathha Kuzhambu..' unga aathu madapalliyil try panna idho recipe. Rommba eazee..!! (in our aathu slang)

Serves: 3-4 manusha

Ingredients:

Tamarind 1 lemon size 

Gingely oil: 4 teaspoons 

Mustard: 1 spoon

Toor dal: 1 spoon 

Methi: half spoon 

Sambar podi

Table Salt

Asafoetida powder/ small katti (Perungkayam)

Sunda vethhal: 3 spoons 

Curry leaves

Red Chillies- 2 nos.

Preparation:

Make a thick puli paste by adding 2 tumblers of water to the soaked tamarind.

 Take a kadai, add 4 teaspoons of Gingely oil. 

Once the oil is heated, (you will notice aavi, or place your palm slightly above the oil to feel the heat) add 1 spoon mustard.

Let the mustard splatter/pop, then add 1 spoon Toor dal, half a spoon Methi, Asafoetida powder/small katti perungkayam, 3 spoons Sunda vathhal, 2 red chillies and curry leaves to fry.

The mixture would turn golden, then add 1.5 spoon of Sambar powder and shallow fry it.

Add the extracted tamarind water, and salt to taste under low flame. 

Allow it to boil for 10-12 mins.

The mixture will turn thick. 

Add balance curry leaves to it and switch off the flame. 

If it is watery, sprinkle rice flour.

Serve it warm with rice or can be a side dish for idly dosa and curd rice.

-Recipe narrated and prepared by Usha Chithi