Sambar

Every South Indian has a unique way of preparing sambar . This is my way of preparing it. The spices and tempering makes it a perfect South Indian Recipe. Sambar can be eaten with Rice or South Indian Tiffins like Idli, Dosa and Vada.

Prep and Cooking Time: 35-40 mins

Serves: 6-8 persons

Ingredients

1 cup Toor Dal (yellow lentils)

½ medium sized Onion, vertically chopped

2 medium sized Tomatoes, chopped

3 Green Chillies

1 Carrot, vertically sliced pieces

6-8 Green Beans, cut into 1” pieces

½ cup diced Bottle Guard (Sorakaya)

¼ cup Radish pieces (optional)

3-4 Garlic cloves, chopped

1 tbsp Coriander leaves

¼ tsp Turmeric pwd

1 tsp Red Chilli pwd

1 tsp Sambar pwd (preferably MTR)

½ tsp Coriander pwd

½ tsp Sugar

½ tsp Mustard Seeds

½ tsp Cumin Seeds

1 tbsp tamarind concentrate

1 tbsp Cooking oil

¼ tsp Asafoetida /Hing/Inguva (Optional)

Method

Wash the toor dal and soak it in water for 10mins and drain. Add 2 cups of water and pressure cook the dal for 10-12 mins i.e., cook on a high flame for 5mins or so until the pressure builds up and then lower the flame and cook for another 6-7 mins. Turn off the heat.

For Tempering/Tadka/Talimpu:

• Heat the oil over medium heat, add mustard seeds and cumin seeds. When the spluttering has subsided , stir in the chopped garlic, green chillies and onions.
  
• Now add turmeric pwd, salt and sauté the contents. Stir in the carrot pieces, chopped beans and other vegetables.
  
• Add the tomato and cook, stirring occasionally, Add 2 cups of water and tamarind concentrate and bring it to a boil.
  
• Cook until the vegetables are tender but not overcooked, this would take about 10-15mins.
  
• Add the boiled dal into the liquid while making it nice and creamy. Add Chilli pwd, Coriander pwd, Sambar pwd, Asafoetida pwd and Sugar. Allow it to boil for 2-3mins. Turn off the heat.
  
• Sprinkle the sambar with chopped coriander leaves.
  

Note: Various vegetables like drumsticks, egg plant and potatoes can also be added to the sambar.

Bhendi/Okra Fry

Prep and Cooking Time: 40 mins

Serves: 5-6 persons

Ingredients

½ kg ladies finger (Okra/Bhendi), cut into ½” pieces

2 large onions, finely sliced

3 green chillies, finely sliced

5 cloves Garlic, chopped

5 fresh Curry leaves

½ tsp Mustard Seeds (Aavalu)

½ tsp Urad Dal (minapappu)

2 tsp peanuts (optional)

¼ tsp Turmeric pwd

2 tsp Red Chilli pwd

½ tsp Coriander pwd

3 tbsp oil

Salt to taste

Method

• Wash and dry the okra, then dice them into ½” pieces
  
• Shallow fry the okra pieces in 2 tbsp oil in a nonstick pan and stir fry them until they are three-fourth cooked. Add Salt and Turmeric and mix it well and keep aside.
  
• Heat 1 tbsp oil in a pan; add mustard seeds urad dal and peanuts. Once they start popping add onions and green chilies and fry till golden brown.
  
• Now add the chopped garlic to enhance the flavor.
  
• To this mixture add the okra pieces, chilli pwd, coriander pwd and mix well. Leave it on a medium flame for 10-12 mins and stir fry constantly.
  
• Bhendi fry is ready to be eaten with rice or roti.
  

Kheema Curry

Prep and Cooking Time: 40-45 mins

Serves: 4-5 persons

Ingredients

½ kg Kheema (minced meat)

1 large Onion, finely chopped

2 or 3 Green Chillies

1 medium sized Tomato

1 tbsp Chopped Coriander

2 tbsp Cooking oil

¼ tsp Turmeric pwd

1 ½ tsp Red Chilli pwd

½ tsp Ginger Garlic Paste

½ tsp Garam Masala pwd

Salt to taste

Method

• Heat oil in a pressure cooker and add the finely chopped onions and chillies then sauté the contents and leave it until the onions turn transparent.
• Add turmeric pwd, ginger garlic paste and sauté for another 2 mins.
• Then add the washed kheema and mix it well and leave it for a while until all the kheema water evaporates this eliminates the raw odor from the kheema.
  
• Add Red Chilli pwd , Garam Masala and Tomatoes and sauté the mixture.
  
• Add 1/2 cup water then pressure cook over high heat until the cooker whistles, then lower the flame and allow it to cook for 10mins. Turn off the heat.
• Kheema Curry is supposed to be semi dry, so cook it without the lid for another few mins until all the remaining water evaporates.
• Garnish with coriander leaves and serve the hot kheema curry with Rice, Roti or Puri. Not to mention puri and kheema has always been a favourite of many Hyderabadis.