Narthangai Kulambu Ingredients: 1 Narthangai (remove juice from that) 1 cup cooked thur dal 2 - 4 green chilies Mustard seeds for seasoning Curry leaves 1/4 sp. Fried and powdered fenugreek Asafetida Salt Oil 2 sp Sambar powder Turmeric powder Method: In a deep pan make seasoning with mustard seeds and green chilies. Pour cooked dal and Narthangai juice, mix well Put curry leaves, asafetida, fenugreek powder, salt, turmeric powder and sambar powder in that. Allow it to boil for a while and stir continuously to avoid lumps. Let it boil for 5 to 10 minutes. Remove from the fire and serve with cooked rice. Note: You can keep this Narthangai's juice in the freezer in the season time and prepare this sambar when ever you need. You can add the skin (after removing juice) add them in the Narthangai pickle. You can have this sambar as a side dish for Thavalai dosai . This is one of the all time favourites in my house. Try this and give me feed back.
krishnaamma i always prepare sambar powder using your recipe.it tastes great.Got a chance to thank you now.
Ginger Sambar Ingredients: 2 cups thick tamarind juice 2 sp channa dhal 2 sp thur dhal 1/2 sp mustard seeds Asafetida 2-3 sp sambar powder 3 onion big size 25 garlic flakes 4 - 6 inches ginger 1/2 sp fried and powdered fenugreek A few kari pathas Oil to fry Salt to taste 2 sp Jaggery Method: In a pan make seasoning with mustard seeds, channa dhal and thur dhal. Cut onions, ginger and garlic. Grind them well in a mixer grinder. Add masala paste. Fry the masala till the oil comes out of it. Then add tamarind water. Add salt, fenugreek powder, asafetida and kari patha. Allow it to boil for 10 min. Add powdered Jaggery in the sambar. Stir well when it smells good remove from the fire. Serve with cooked rice. You can keep this ginger Kulambu for more than a week without refrigeration.
Sesame Kulumbu Ingedients: 50 gms Sesame seeds 2 cups tamarind water 5 - 8 red chilies 2 sp Channa dal 1/2 cup coconut 1/2 Mustard seeds Curry leaves Salt Oil to fry Method: Fry sesame seeds with red chilies and channa dal. Grind with coconut and keep aside . Pour tamarind water in the pan after seasoning. Add the masala in it. Let the Kulambu boil for a while and remove from the fire. Serve with cooked rice.
Parrapu Urrandi Kulambu Ingredients: 2 cups thick tamarind juice/ 5 to 6 spoons of puli paste 2 sp channa dhal for seasoning 2 sp thur dhal for seasoning 1/2 sp mustard seeds Asafetida 2-3 sp sambar powder 1/2 sp fried and powdered fenugreek 1 Tomato (optional) A few kari pathas Oil to fry Salt to taste For Parappu urrandai 2 cups Thur dal. Red chilly as per your taste. Salt. Method: In a pan make seasoning with mustard seeds, channa dhal and thur dhal. Soak thur dal and grind them with or without red chilly. Pour some oil in a pan and make seasoning with mustard seeds and turmeric powder. Put the grind dal in that and mix it well. If it is so watery add some rice flour and make it thick. Make them small balls and steam them. Keep aside. Add tamarind juice to the pan and bring it to a boil. Add the steamed balls in that. Stir lightly and allow it to boil. Add salt, fenugreek powder, asafetida and kari patha. Allow it to boil for 10 min more. Add cut tomato pieces and boil for 2 more min. Remove from the fire. Serve with cooked rice. Note: This 'Parrappu urrandai' is a very good snack too.
Simple Dal for Chaval Ingredients: 1 Cup cooked thur dal 10 - 15 garlic flakes 2 - 4 green chilies Mustard seeds for seasoning Oil Salt Curry patha Turmeric powder Method: Smash the cooked dal and pour some water in that and keep aside. In a pan pour 1 sp oil and make seasoning and fry green chilies and garlic pieces. Fry garlic pieces till they become golden brown, pour the dal in the pan. Add turmeric powder, salt and curry patha. Allow it to boil for 2-3 minutes and remove from the fire. Make potato and onion curry and that is the best side dish for this dal chaval. Serve the dal with hot chaval and every one will like this. Note: You can give this 'dal chaval' for children, old people or even patients. Because this will digest easily.
Melagu Kulambu Ingredients: 2 - 4 sp. Black pepper 10 Red chilies 2 sp Coriander seeds Asafetida Curry leaves Salt Oil 2 cups tamarind water 10 Dried Mango pieces (Optional) Method: Fry black pepper, red chilly, asafetida and coriander seeds in oil and grind with curry leaves. Pour oil in a pan and make seasoning. Add tamarind water and the masala. Allow it to boil for a while and remove from the fire when it becomes thick. Add dried mango pieces in this pepper Kulambu while it boils. The mango pieces will give a good taste to this Kulambu. You can keep this Kulambu for a week or 10 days with out refrigeration. This Kulambu is very good for health. Serve with hot cooked rice and add more ghee. Note: While adding Dry Mango pieces reduce the quantity of Tamarind. Parappu Thuvial is a good combination for this Melaga Kulambu.
Karivepali kulumbu Ingredients: 4 - 6 tsp. Black pepper 12 Red chilies 2 sp Coriander seeds Asafetida 2 cups of fresh Curry leaves Salt Oil 2 cups tamarind water Method: Fry black pepper, red chilly, asafetida and coriander seeds in oil and grind with curry leaves. Pour oil in a pan and make seasoning. Add tamarind water and the masala. Allow it to boil for a while and remove from the fire when it becomes thick. You can keep this Kulambu for a week or 10 days with out refrigeration. This Kulambu is very good for health. Serve with hot cooked rice and add more ghee.
Keerai (Green) Kulambu Ingredients: 1 Cup Cooked Thur Dhal 2 Cup Tamarind water 3 - 4 Green chilies 1 Bunch Green leaves (Mulai keerai or parrapu keerai) 1/2 sp. Mustard seeds Asafetida powder one pinch 2 to 3 sp Sambar powder Oil to make seasoning Salt to taste Method: Turmeric powder a pinch In a deep pan, pour oil and make seasoning. Fry cut keerai and green chilies. Add tamarind water and sambar powder. Add cooked Dhal, salt, asafetida powder and turmeric powder. Allow it to boil for about 5 to 10 minutes and stir occasionally Serve with cooked rice and ghee or sesame oil.
