Recipe # 1 - Sambar

The state of Tamil Nadu occupies a distinct place in culinary map of the country... A large number of dishes from this state are savoured by one and all and have become a part of the national cuisine.Tamil Nadu offers a wide range of delicious food in both vegetarian and non-vegetarian category. The food is made spicy with the use of host of spices and condiments. Coconut, tamarind and asafoetida goes as a ritual in almost all vegetarian recipes. Use of garam masala is avoided in Tamilian cuisine. Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice go with the tiffins (lunch) and enhance the taste of the meal. A typical meal in Tamil Nadu consists of rice (mostly steamed), lentils, grains and vegetables.

The first recipe I have put up is a typical South Indian dish (sambar) . This goes with Rice , Idli and Dosa ...

SAMBAR

To make Sambar (serves 6)

Ingredients needed:Tuvar dhal - 3/4 cup
Vegetables - 3 cups (like small onions, white pumpkin, drum stick, okra)
Tamarind - lemon size
Coriander leaves - 2 tablespoons
Curry leaves - 1 tablespoon
sambar powder - 2 teaspoon
Salt - 2 teaspoons
Sugar - 1 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Green chillies - 2-4
SeasoningOil - 1 tablespoon
Red chilli - 1
Mustard seeds - 1 teaspoon
methi - 1/2 teaspoon
asofetidia -1/2 tea spoon

Method 1:

Pressure cook dhal with one and a half cups of water for ten minutes. When cold mash well. Soak tamarind in one cup of water, for five minutes, squeeze well and strain out juice.Cook vegetables in one and a half cups of water. When three-quarter cooked add slit green chillies, salt and sugar(if needed). Add tamarind water and simmer till raw smell disappears. Add mashed dhal, sambar powder and curry leaves. Simmer tillthick, add coriander leaves.Heat oil in a pan, add mustard seeds, methi,asafetida(perungayam) and red chilli. When mustard seeds splutter, pour the seasoning over the sambar.

Method 2:
Instead of sambar powder you can add masala if you like.Masala IngredientsMethi (Fenugreek) 1 tsp. Chana Daal seeds 2 tbsp. Coriander Seeds 4 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Coconut (grated) 3 tbsp. Oil 3 tbsp. Masala Preparation• Roast methi, chana daal, and asafoetida. • Add chillies when daal starts getting red. • If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine. Keep aside. rest of the procedure is same but finally you should season it with mustard.

Araichi vitta Sambhar – Kerala style sambar

In a wide bottomed pan, add 1 tsp of oil and heat.
Add 3 tbsp of bengal gram
3 tbsp urad dal
5-6 red chillies
5-6 black peppers
asafoetida and fry on a simmered flame till the dals turn a little golden brown.Switch off flame and cool.Grind this to a powder.While making sambhar, reduce the sambhar powder to half,and make the sambhar in the conventional way.After you have added the dal to the sambar, add 2 tbsp of this powder, bring to boil and remove the sambhar from fire..Add seasoning, and garnish.. This sambhar needs no coconut as in the traditional kerala recipe.