Classic Tamil Cuisine: Traditional Cooking From My Grandmother's Kitchen by Viji Varadarajan

Author:Viji Varadarajan [Varadarajan, Viji]
Language: eng
Format: mobi
Tags: ayurvedic cuisine, traditional authentic tamil recipes, vegetarian Indian cooking, time tested vegetarian recipes, sattvic diet, healthy flavorful food, tamil festival cuisine
Publisher: Viji Varadarajan
Published: 2015-11-30T00:00:00+00:00

Prep Time: 10 mins. Serves 3 portions

The versatile sambar can be made with any vegetable. Every vegetable adds a unique flavor to sambars. The mild flavoring of this cuisine adds to the glorious taste of the dish.

Ingredients

½ cup pigeon peas/ thuvar dal

1½ tsps tamarind sauce

4 oz fresh turkey berries

¼ tsp asafetida/ hing powder

1½ tsps sambar powder

10 curry leaves

½ bunch coriander leaves, optional

½ tsp salt

For the seasoning

¼ tsp mustard seeds

¼ tsp fenugreek seeds

1 tsp oil

Method

1. Smash the fresh berries with a heavy mortar so it opens up.

2. Soak the pigeon peas in hot water for 10 minutes and cook in 2½ cups of water to a mash. Alternatively, pressure-cook for a whistle, lower flame and cook for 10 minutes. When the pressure reduces, completely open and use.

3. Heat the oil, pop the mustard then add the fenugreek seeds to brown. Add asafetida powder and remove. Add the berries and sauté for a minute. Now add sambar powder and a cup of water. Cover and simmer over a medium flame for 10 minutes until the berry is cooked.

4. Add the tamarind pulp and salt. Cook for a couple of minutes. Add the cooked lentil. When it thickens slightly, remove from fire.

5. Finally, add wet crushed curry leaves, stir for 30 seconds and garnish with finely chopped coriander leaves.

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