Today we are doing the last day of the Blogging Marathon Edition 10. Can't really believe another seven days simply flew! I really enjoyed doing this edition as I did two of my favorite themes. Of course all themes are my favorite. However sharing my lunch box has always been an interesting thing for me. So I really enjoyed this week.
After raining cats and dogs, it's much better today. Though kids weren't happy that it didn't rain, they waited with batted breath to know if the schools were declared holiday again. The most funny thing was, Chinnu refused to wake up and Peddu tells me the trick to say that there is no school today. The moment I said that, Chinnu actually woke up and came up. But on seeing the polished shoes, he refused to budge. It was really so funny to see them doing these things. Though we failed to understand how they will keep themselves occupied at home.
Anyway today's recipe is going to be another version of Sambar. I was thinking, it's been an ever flow of different Sambars at home. I really tired of making only sambars. I must really be more innovative I am sure. I hope I haven't bored you guys by sharing so many versions of sambar, but trust me, each one comes out differently and very delicious. Especially when paired with the Plantain Roast that was made, the combination was deadly.
I remember this variety of Banana Roast being always seen in my friends boxes. Amma usually makes the other versions, with this being on rare occasions. I decided to make this for lunch.
After raining cats and dogs, it's much better today. Though kids weren't happy that it didn't rain, they waited with batted breath to know if the schools were declared holiday again. The most funny thing was, Chinnu refused to wake up and Peddu tells me the trick to say that there is no school today. The moment I said that, Chinnu actually woke up and came up. But on seeing the polished shoes, he refused to budge. It was really so funny to see them doing these things. Though we failed to understand how they will keep themselves occupied at home.
Anyway today's recipe is going to be another version of Sambar. I was thinking, it's been an ever flow of different Sambars at home. I really tired of making only sambars. I must really be more innovative I am sure. I hope I haven't bored you guys by sharing so many versions of sambar, but trust me, each one comes out differently and very delicious. Especially when paired with the Plantain Roast that was made, the combination was deadly.
I remember this variety of Banana Roast being always seen in my friends boxes. Amma usually makes the other versions, with this being on rare occasions. I decided to make this for lunch.
Paruppu Sambar
Ingredients Needed:
Toor Dal - 1 cup
Tamarind Water or Tamarind paste - 2 tsp mixed in 2 cups water.
Green Chillies - 3 -4
Onion, chopped - 1 medium
Fenugreek, roasted and powdered - 1/2 tsp
Asafetida / Hing a pinch
Sambar powder - 1 & 1/2 tsp
Salt to taste
Turmeric powder a pinch
Tomato - 1 small
Coriander leaves - few springs
For Seasoning
Mustard Seeds, Urad Dal - 1/2 tsp
Curry leaves few
Oil - 2 tsp
How to make Paruppu Sambar
Wash and pressure cook toor dal with turmeric and few drops of oil. Once done, keep it aside.
Dry roast methi and powder it. Keep this aside.
Heat a pan with oil, do the tempering with all the seasoning ingredients. When the mustard pops, add the chopped onions and green chillies.
Then add the tamarind water, sambar powder. Bring to boil.
When the water is boiling, add cooked dal, salt, asafetida powder, fenugreek powder.
Add chopped tomatoes. Continue boiling for about 5 to 10 minutes and stir occasionally . Add fresh Coriander leaves.
Serve with steaming rice and papad.
Notes:
If you want you can roast fenugreek in more quantity and store it.
Vegetables can also be used in this sambar.
Ingredients Needed:
Toor Dal - 1 cup
Tamarind Water or Tamarind paste - 2 tsp mixed in 2 cups water.
Green Chillies - 3 -4
Onion, chopped - 1 medium
Fenugreek, roasted and powdered - 1/2 tsp
Asafetida / Hing a pinch
Sambar powder - 1 & 1/2 tsp
Salt to taste
Turmeric powder a pinch
Tomato - 1 small
Coriander leaves - few springs
For Seasoning
Mustard Seeds, Urad Dal - 1/2 tsp
Curry leaves few
Oil - 2 tsp
How to make Paruppu Sambar
Wash and pressure cook toor dal with turmeric and few drops of oil. Once done, keep it aside.
Dry roast methi and powder it. Keep this aside.
Heat a pan with oil, do the tempering with all the seasoning ingredients. When the mustard pops, add the chopped onions and green chillies.
Then add the tamarind water, sambar powder. Bring to boil.
When the water is boiling, add cooked dal, salt, asafetida powder, fenugreek powder.
Add chopped tomatoes. Continue boiling for about 5 to 10 minutes and stir occasionally . Add fresh Coriander leaves.
Serve with steaming rice and papad.
Notes:
If you want you can roast fenugreek in more quantity and store it.
Vegetables can also be used in this sambar.
Ingredients Needed:
Raw Banana / Plantain - 2 medium
Salt to taste
Sambar powder - 1 tsp
Turmeric powder a pinch
Asafetida / Hing a pinch
Oil - 4 -5 tps (or less)
Pepper powder - 1/4 tsp
Mustard seeds, Urad dal - 1/4 tsp
Curry leaves few
How to make Vazhakkai Roast
Wash and peel the outer skin of the bananas, soak in water as you continue chopping.
Once both the bananas are chopped, drain it well and mix with all the ingredients and marinate for 10 mins.
Heat a non stick pan and grease with 1 tsp oil. add the mustard, Urad dal and curry leaves. When the mustard pops, add the marinated plantain pieces. Sprinkle oil little by little and keep stirring.
This takes about 15 - 20 mins for the plantain to get cooked and crispy.
This is the recap of BM#10
Preps and Preserves!
- How to prep / clean Snakegourd or Pudalankai
- How to store Coconut | Ready to use Coconut Paste, Grated Coconut
- How to Preserve Amla in Honey | Amla in honey preserve
- How to peel Ridge gourd | Beerakaya Thokku Pachadi
- How to make Chilli Flakes | How to roast peanuts in Microwave
- How to Store Curry Leaves? | Preserve Curry Leaves
- How to Freeze Beans - Fresh Pigeon Pea / Toor Dal
- Mixed Vegetable Kurma ~ Madras Style | Mixed Vegetable Kurma
- Seppankilangu Puli Kulambu | Colocasia Curry in Tamarind
- Soya Vegetable Biryani | Soya Chunks Biryani Rice
- Keerai Paruppu Masiyal | Thotakura Pappu
- Mutter Paneer Recipe, Tomato Biryani
- Pappu Pulusu – Pappu Charu Andhra Style
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