Sambar Sadam

Sambar Sadam - This rice for sure will tickle the taste buds of all sambar lovers.

Ingredients :-

• Rice - 1 Cup
• Tur Dhal - 1 Cup
• (soak the Dhal for 3-4 hours before cooking). The Dhal should be soaked in hot water.
• Turmeric powder - ¼ tspn
• Coriander powder - ½ tbspn
• Chillie powder - ½ tbspn
• Sambar powder - 2 Tbspns
• Salt to taste
• Tamarind as big as a lime the Juice extracted
• Ghee for Frying

For seasoning:

• Mustard seeds – ½ - ¾ tspn
• Curry Leaves - few
• Asafoetida - a big pinch
• Cashew nuts – 2 tbspns broken pieces
• Sambar Onions – ½ a cup

For Garnish:

• Coriander leaves chopped.
• Ghee 2 –3 tbps melted & poured on top

Preparation Method :

1. Wash Rice & Dhal, drain away all the water, to the Rice/Dhal mixture add the Turmeric pwd., Coriander pwd., Chillie pwd, Sambar pwd, & Salt.
2. Extract the juice from the Tamarind & mix with the quantity of water to be added to the Dhal/Rice mixture.
3. Pour this water into the Dhal/Rice Mixture & cook in Pressure cooker for 10/12 minutes.
4. Add Ghee in the Pan & fry the Sambar Onions, as it’s getting brown add the Mustard Seeds Cashew nuts,Curry leaves.
5. Add this seasoning to the Sambar Bath. Sprinkle with chopped Coriander Leaves.

Potato Stew

Potato stew can be made with either boiled or raw potato. You could even microwave the potato for 10 minutes with half a cup of water before using it.

Ingredients:-

• 4 medium sized potatoes, parboiled
• 1 onion, finely chopped
• 1½ cup coconut milk
• 1 tbsp ginger-garlic paste
• ¼ tsp turmeric (haldi) powder
• 2 green chilies, chopped
• 1 tsp mustard seeds
• 1 tbsp oil
• Salt

Preparation Method:

1. Heat oil and add mustard seeds.
2. When the seeds begin to pop, add onions, ginger-garlic paste, green chilies and fry until the onion is soft.
3. Add turmeric powder, salt and potatoes and stir for 3-4 minutes.
4. Add coconut milk, bring to a boil and simmer for 2 minutes. (If you are using raw potatoes, add a little water, and simmer until the potatoes are cooked).
5. Mash 2 pieces of potato with the ladle and let it mix in the curry. This thickens the curry. Simmer for about 5 minutes. Serve hot.