Any one would be delighted to hear the recipe cooked with restaurant style at home. I am sure of that kind. This is a tamilnadu style Hotel Sambar more like Saravana Bhavan Sambar. I love this with idili, dosa, pongal and other tiffin items. The ground Masala added at the end gives the extra taste.
Fenugreek Seed / Vendhayam
Tomato Thokku / Thakali Pachadi / Tomato Pickle
Tomato Thokku is many of our favorites and this is a tamilnadu style thokku. The moment we get remained it’s mouth watering and tempts everyone. What does not go with this should be the question ? It is the best combo for idili, dosa, Chapathi, rice, curd rice, bread spread or anything matches with this. Best part is it can be prepared in bulk and can be stored.
Thakali thokku should be kept in any Air tight container and refrigerating increases it’s stay period. This can stay upto 15 days if it’s carefully sealed and used dry spoon to take it out.
Buttermilk Gravy / Mor Kulambu
A simple flavorful Kulambu to be accompanied with white rice. Potato roast or vadam is the best combo according to me.
Tried making chetinnadu method vendaikkai moor kulambu and it turned out very good. I think this is derived from Revathi Shanmugam recipes, don’t remember exactly. My mom makes it without coriander leaves and green chili but it does add unique flavor and I enjoy it with this.
Mochakottai Kuzhambu / Val beans Gravy
Beans are very high in protein and fiber but low in fat. They have been proven to be a major player in the fight against cancer. Beyond that, they are beneficial to those with diabetes, and help lower cholesterol. Val bean are rarely cooked at my house, this is a chetinadu style val bean gravy.
Preparing Idli dosa batter / Idli dosa Mavu
In Tamilnadu, we use rice, urad dhal and fenugreek ground mixture for making dosa, Idili and paneeyaram.
The softness depends on the ratio of these items mixed together for grinding.
Plain Dosa prepared from the batter.
Idili prepared from the batter.
(more…)
Appalam Vatha Kulambu / Appla Vatha Kulambu
Vatha Kulambu is a very famous brahmin side dish. This is a chettinadu special vatha kulambu. This is normally prepared with vathal ( sun dried vegetables ). Applam can be replaced with dry broad beans / dry ladies finger etc. Thick tamarind sauce with sun dried vegetables cooked in sesame oil tastes heavenly with steamed white rice.
Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
I’ve always loved the puliyodharai served in temples and always wanted to make it at home to have it when ever I feel like. This is the closest I could getto that temple one.
The key is the masala powder and roasted peanut added to the recipe. At my home they never used to add the podi but I like it with the podi. it gives the nice aroma.
Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
Author:
Ingredients
- Tamarind – big lemon size
- Rice – 4 cup
- Sesame oil – 4 tsp
- Mustard seed – 1/4 tsp
- Channa dhal – 1 tsp
- Asafoetida – 1 pinch
- Red chili – 7 nos
- Curry leaves – 1 strand
- Peanut – 1/2 cup
- Turmeric Powder – 1 tsp
- To fry and grid :
- Red Chili – 5 nos
- Channa dhal – 2 tsp
- Coriander seed – 2 tsp
- Fenugreek seed – 1/4 tsp
- Sesame seed – 1 tbsp
Instructions
PREP:
- Extract tamarind juice to not more than 1- 1.5 cups.
- Fry the items given in to fry in a pan with little oil until golden brown and the sesame seed starts crackling. Grind this to fine powder.
COOKING:
- Heat oil – 4 tbsp in a pan, when it’s hot, add mustard, channa dhal, asafoetida, red chili, peanut, curry leaves and fry this for a minute.
- Remove the fried peanut at this stage if you like it crunchy which is the way I do it. But it’s optional step.
- Add tamarind juice extract, turmeric and salt. Allow this to cook till oil separates in medium flame and stir often, it going to take around 20-30 mins.
- Add ground powder – 2 tsp and mix well. Keep it on the stove for about 5 minutes in low flame.
- Add the rice and mix gently. Taste for salt and add if required.
- Add the remaining ground powder if any now and allow the rice mix to stay for 30 min before serving.
TIPS:
- Use the whole batch of ground powder if needed for enhanced taste.
- Peanut enhances the taste
- Cashew nuts can also be added to enhance the taste.
- You can grind the podi in bulk and save it in refrigerator for future usage upto 2 months.
(*) Serve with Pappads, Applam, Vadam.