Pepper Sambar | Traditional Sambar Recipe

Flavourful Pepper Sambar recipe from Food Crib. This traditional Milagu Sambar recipe is suitable for idli, dosa & rice. This is a simple and healthy sambar recipe without adding sambar powder & other spice powders. 

 

Ingredients

Toor dal - 1/4 cup 

Tomatoes - 2 

Fenugreek seeds - 1/4 tsp

Tamarind - gooseberry size

Shallots - 6

Garlic - 4 cloves

Green chilies - 2

Pepper - 1/2 tsp

Cumin seeds - 1/4 tsp

For seasoning...

Oil - 3 tsp

Shallot - 1

Cumin seeds - 1/4 tsp

Mustard seeds - 1/4 tsp

Fenugreek seeds - 1/4 tsp

Asafoetida - 1/4 tsp

Method 

Pressure cook toor dal with tomatoes, fenugreek seeds, and a pinch of turmeric powder.

Soak the tamarind and keep aside.

Cut the onion, garlic & green chilies.

Heat oil in a pan and season with a shallot, cumin seeds, fenugreek seeds, mustard seeds, and asafoetida. 

Add onions, green chilies, garlic, and curry leaves. 

Saute for 2 minutes and add tamarind juice. 

Add turmeric powder & cook till the raw smell goes. 

Add cooked dal mixture. 

Adjust the consistency by adding enough water. Add salt.

 

Dry roast 1/2 teaspoon pepper & 1/4 teaspoon cumin seeds and grind coarsely. 

Add the ground powder to the sambar and cook for 3 minutes. 

Finally, add 1 teaspoon of ghee and turn off the flame. 

Garnish with coriander leaves and serve with idli or dosa.

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Egg Curry Recipe | Muttai Kulambu Recipe

This spicy egg curry goes well with rice, appam, idiyappam, and even chapathi.

Ingredients

Egg - 5 Nos

Tomato - 1

Onion Big - 1

Green chilies - 3

Turmeric powder - 1/4 tsp

Chili Powder - 1 tsp

Coriander powder - 2 tsp

To grind

Coconut ( shredded) - 1/2 cup

Fried gram (Daliya dal) - 2 tsp

Fennel seeds - 1 tsp

Pepper - 1 tsp

For tempering

Oil - 2 tbsp

Mustard - 1/2 tsp

Curry leaves - 10

Method

Grind the coconut with fried gram, fennel seeds, and peppercorns

Slice the onion and cut the tomato.

Slit the green chilies and keep aside.

Heat oil in a pan and temper with mustard seeds and curry leaves.

Add the onions, green chilies and saute for two minutes.

Add the tomato pieces and let it cook until soft.

Add the masalas and 1/4 cup of water and allow it to boil.

Then add the ground coconut mixture and adjust salt.

Cover the pan and let it cook until the raw smell goes.

The curry should be a little thin before adding the eggs.

Add in the eggs one by one in separate places.

Reduce the flame and cover the pan and allow the eggs to cook for two to three minutes.

With a flat spoon release the eggs from sticking in the pan.

Cook for three more minutes on low flame and check if the eggs are fully boiled.

Turn off the flame and serve hot with Rice or with appam or chapatis.

                                         

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Thirunelveli Sodhi | Sodhi Kulambu | Coconut Milk Curry

Sodhi is a very popular traditional dish of south Tamil Nadu, especially from the Thirunelveli District. People make this coconut-based curry when the bridegroom comes to their house. So, this recipe is also called as Mapillai Sodhi.

Ingredients

Coconut - 1/2
moong dal (pasi paruppu) - 2 tbsp
Potato - 1
Drumstick - 1
Beans - 15 nos
Carrot - 1
Shallots - 10 to 15 nos
Garlic - 4 cloves
Green chilies - 5
Ginger - 1-inch piece
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Turmeric Powder - 1 pinch
Lemon - 1/2
Green or black grapes - for garnishing

Method

* Extract milk from the coconut and keep the first milk and second milk separately

* Cook the moong dal with enough water and keep aside.

* Cut the vegetables and peel the onion, garlic and keep aside.

* Crush the ginger finely.

* Add coconut oil in a pan and season with mustard seeds and curry leaves.

* Put the onion, garlic, and green chilies and saute for a minute.

* Add the second milk and add all the vegetables one by one.

*  Let the vegetables cook for eight to ten minutes.

* Then add the cooked dal and allow the mix to boil for three more minutes,

* Adjust salt.

* Finally add the first milk and let it boil for two more minutes.

* Remove from flame and let it cool for ten minutes and add the juice of a half lemon and garnish with fresh grapes.

* Serve hot with rice and spicy potato fry.

Mutton Kuzhambu | Mutton Curry Recipe

Ingredients:

Indian Mutton (chopped)	½ kg
Shallots	200 gm
Medium sized tomatoes	2
Yogurt	1/2 cup
Ginger	1 inch piece
Garlic (peeled)	8 cloves
Turmeric powder	¼ tsp
Red chilli powder	1 ½ tsp
Coriander powder	4 tsp
Garam masala	½ tsp
Salt	As required
To Grind:
Coconut (scraped)	½ cup
Cumin seeds	½ tsp
Cashew or almonds	5 pieces
For seasoning:
Gingelly oil	2 tbsp
Cinnamon stick	1 inch piece
Cloves	2 pieces
Cardamom	3 pods
Curry leaves	A few leaves

Method:

1. Wash the mutton well and chop it into pieces of desired size.
2. Dice the onion and tomatoes.
3. Grind the ginger and garlic together into a fine paste and keep it aside.
4. Then grind the coconut, cumin seeds, and cashews (or almonds) into a fine paste.
5. Heat the oil in a pressure cooker and add all the other seasoning ingredients one by one and allow them to splutter.
6. Add ginger-garlic paste and fry it for about 3-4 secs.
7. Add the washed mutton pieces and saute for about 2-3 minutes until the color of the meat starts to change slightly.
8. Add the yogurt and mix it well. Let it cook for another 2-3 minutes.
9. Add the turmeric powder and chopped onion. Mix well.
10. Close the lid of the pressure cooker with the whistle on. Let it cook on medium flame until you get 3 whistles and then turn off the heat. Wait until the pressure is released.
11. Open the pressure cooker and add the red chilli powder, coriander powder, garam masala, the ground coconut paste, diced tomatoes and 1 roughly chopped potato, if you desire.
12. Add about 3/4 cup of water (adjust the amount of water depending on the thickness of the curry you want) and mix well.
13. Close the lid of the pressure cooker again with the whistle. Let it cook on low flame until you get 1 or 2 whistles and then turn off the heat. Wait until the pressure is released and open the lid.
14. Garnish with finely chopped coriander leaves and serve hot with rice/ idly/ dosa/ idiyappam/ chapati/ ghee rice.

• Recipe in Tamil

Thirunelveli Paruppu Kuzhambu | Paruppu Kulambu

Thirunelveli paruppu kuzhambu is different from the normal paruppu kuzhambu or sambar. This kulambu is made using less toor dal. This kuzhambu will be in watery consistency and goes well with any spicy vegetable poriyal or egg omelette.

For Video Recipe in Tamil...

https://youtu.be/4RciwvAmdG8

Ingredients 

Toor dal - 1/2 cup
Green chili -5
Tomato - 1
Onion small - 3
Brinjal small - 1
Garlic - 2 cloves
Turmeric powder - 1/4 teaspoon
Tamarind - one lemon size

For Grinding
grated coconut - 1/2 cup
cumin seeds - 1/2 teaspoon

For seasoning
Red chilies -2
Mustard seeds - 1/4 teaspoon
Curry leaves -10
A pinch of asafoetida.

Method 

• Pressure cook toor dal with tomato, green chilies, brinjal, small onion, garlic pods, and turmeric.
• Extract pulp from the tamarind and keep aside.
• Grind the coconut with cumin seeds.
• Mash the cooked dal and vegetables.
• Add the coconut mixture and tamarind pulp to the mashed dal.
• Mix enough water and salt to taste (the consistency should me thin).
• Add the seasoning ingredients to the oil and allow it to splutter. 
• Add the dal tamarind mixture to the seasoning. 
• Remove from flame when the mixture starts to froth
• Serve hot with rice. 

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Murungakkai Poricha Kuzambu | Drumstick Curry Recipe for Rice

Ingredients:-

Drumstick - 2 nos
Small onions - 5 nos
Grated coconut - 2 tablespoons
Fennel seeds - 1 teaspoon
Dry chilies  - 8
Coriander seeds  - 2 teaspoons
Turmeric powder - 1/4 teaspoon

For seasoning...

Oil - 2 tablespoons
Mustard seeds- 1/2 Teaspoon
Urad dal - 1/4 Teaspoon
Curry leaves - 10 nos

Method:-

Slice the onions.

Cut the drumstick into 2-inch pieces.

Dry roast chilies, coriander, and fennel seeds and grind with coconut.

Heat oil in a pan, and add the seasoning.

Add onion slices and drumstick pieces one by one and fry for a minute.

Add the ground masala with enough water.

Allow the mixture to boil for 5 more minutes and when the gravy becomes thick, remove it from the fire and serve hot with rice and papad.

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Potato Puli Kulambu | Urulai Kizhangu Puli Kuzhambu

Ingredients

Potato ( big) -  1

Small onion - 5 nos

Garlic - 2 cloves

Chili Powder - 1 teaspoon

Coriander powder - 2 teaspoons

Tamarind - 1 lemon sized ball

Sambar powder - 1 teaspoon

Oil - 2 tablespoons

Salt to taste

For seasoning

Mustard seeds - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Chana dal -1 teaspoon
Asafoetida - 1 pinch

Curry leaves -10 nos

 

 Method

• Cut the potatoes into thin strips.
• Chop the onions and garlic cloves.
• Soak tamarind in 1 cup of water and extract 2 cups of juice from it.
• Mix all the masala powders with tamarind juice.
• Heat oil in a pan and add chana dal, mustard, fenugreek, asafoetida, and curry leaves one by one.
• Add onion and garlic pieces.
• Once the onion becomes translucent, add the potato strips.
• Saute till golden colour.
• Then add the tamarind, masala mixture, and allow it to boil for five minutes.
• When the oil separates, remove from fire and serve hot with rice.