side.
Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon
Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.
br>Add the onion, tomato, sambar powder, turmeric and tamarind concentrate.
ou will be preparing the sambar.
Heat the pot on
ulp.
Place ingredients for sambar in the pan with the
inutes).
Sprinkle the cayenne powder and salt on the potatoes
add the sliced gourd, turmeric powder and salt and saute on
Cut potatoes into pieces and boil them until almost done. Drain and put on sheet pan in a single layer.
Spray with oil. Sprinkle with salt and sambar powder.
Turn over and repeat application of oil, salt and sambar powder.
Put into 350-400 degree oven (depending on how crispy you like them) and cook for 20 minutes, turning once or twice.
Wash and wipe the vendaikai with a kitchen towel.
Cut it into small rounds.
In a kadai put the oil and when it is hot add mustard.
When the spluttering stops add urad dhal and fry till it turns light brown.
Add chopped onion,Green chillies and curry leaves. Fry till the onion turns brown.
Add vendaikai pieces and stir fry on low flame till its stickiness disappears.
Add sambar powder, turmeric and salt and stir well.
Keep it on low flame for 5 minutes.
Remove once well done and serve it with steamed rice.
eed, cumin seed, and asafoetida powder. Once the mustard seeds start
dd Chipoltle chili powder to taste, regular chili powder, and onions.
olonial: After preparing the previous recipe (let cool first), add 1
Boil dal in 1 1/4 cup water, turmeric and salt till soft like mush.
Add corriander, tomatoes, chilli powder, methi powder, hing, tamarind paste and simmer for 5 minutes.
In 1 tablespoon hot oil in frying pan put in mustard seeds till they pop. Add onions and fry five minutes add curry leaves.
Pour into dal and stir once.
Serve with idlis or white boiled rice.
add the salt, amchur powder, sugar and sambar powder and switch off the
ater, tamarind paste, and chile powder to the pressure cooker. Close
gain.
Make the spice recipe as listed above. Store in
Dice potatoes and boil them until almost done.
Remove from water and, if possible, cool overnight. If not, just strain and proceed.
In a bowl toss potatoes, salt, sambar powder and rice flour.
Heat oil in frying pan.
Put potatoes into pan and fry.
When the bottom becomes crispy, turn.
When the bottom becomes crispy, turn again.
Repeat until done to your liking.
br>
5. Add curry powder and stir another 10 seconds
otatoes work wonderfully in this recipe.
House Seasoning:
1
ogether sugar, flour, cocoa powder, baking powder, baking soda and salt in