Sambar Powder(Udupi Style)

 This is a little spicy , Karnataka based Udupi style sambar powder. This can be used for making sambar for dosa/idly or rice .  This sambar powder has wonderful color and texture and taste great , as the spices are roasted in coconut oil ! 

YIELDS -  Approx. 300 gms of sambar powder

INGREDIENTS:

Dry red chilli  - 90 gms ( if you like more spiciness, you can add another 10 grams of chilli)

Coriander seeds -  75 gms

Cumin seeds - 25 gm

Fenugreek seeds - 20 gms

Urad dal - 30 gms

Channa dal - 15 gms

Curry leaves - a handful

Turmeric powder - 1 teaspoon

Coconut oil - 2 teaspoon

METHOD:

1. In a pan, add 1/2 teaspoon of coconut oil, and roast coriander seeds , till nice aroma comes. Do not burn it. Keep the flame in medium to low and roast it. Transfer the coriander seeds in to a plate and keep aside.

2. In the same pan,  add another 1/2 teaspoon of coconut oil  and add cumin seeds, fenugreek seeds, urad dal and channa dal. Roast on medium to low flame, till nice aroma comes. Transfer the dals to a plate and keep it aside.

3. In the same pan, now dry roast curry leaves, till they turn crisp and keep it aside.

4. In the same pan, add 1 teaspoon of coconut oil, add the dry red chilli, roast on medium to low flame, until the dry red chilli puffs up and turn crisp. It make take 2 to 3 minutes. 

5. Allow all the contents to cool completely. First in the mixer, add the chilli and grind for sometime. Then add coriander seeds and grind again. Finally, add all the dals, cumin seeds, fenugreek seeds, curry leaves and grind them to a smooth powder. Also add 1 teaspoon of turmeric powder to that.

6. Store the sambar powder in an airtight container. This sambar powder can be used for making sambar for idly/dosa/rice . 

Note:

The taste and spice level depends on the quality of dry red chili you use. Always use good quality chili, so that the recipe taste good . 

Beetroot Pachadi

 I happen to visit  my friend Indira's house in Taiwan for lunch. Since we love south Indian food a lot, she made a typical south Indian Tamil brahmin lunch which includes pumpkin puli kuzhambu, keerai kadasal,  potato varuval, pineapple rasam, beetroot pachadi, vadai , curd and pickle. 

        It was one of the best lunch I ever had. I have to mention special about the beetroot pachadi. Beetroot is often the  neglected vegetable in most of the house. It is mainly due to its bland taste and also the raw earthen smell that comes from it. When my friend Indira, offered me to serve beetroot pachadi, I was little reluctant and was expecting the sweet, bland taste with an earthen smell. But to my surprise, it doesn't have such smell at all. It was so tasty and I bet no one would hate it at all. Not only that, she used raw beetroots and still it was very delicious. Immediately, I had the interest to try it at home and see. Below I have shared the recipe of beetroot pachadi. Try it and enjoy and trust me, it will definitely change your perspective about beetroot !!!

Preparation Time - 10 to 15 minutes

Serves - 2 to 3 people

INGREDIENTS:

Beetroot - 1 medium sized

Yogurt - 1 cup or as required

Coconut powder -1 tablespoon

Peanuts -a handful

Roasted gram or pottukadalai - a handful

Corianders leave and its stem -a small bunch

Green chilli - 2 no.s

SEASONING:

oil -2 teaspoon

Mustard -1/2 teaspoon

Cumin seeds -1/2 teaspoon

Urad dal - 1 teaspoon

Asafoetida powder - as required

METHOD:

1. Cut beetroot into very small pieces. It should as small as possible. Because we are not going to cook it and smaller the size, it is more easier to eat .

2.  In a pan, dry roast peanuts, till you get dark spots on it.

3. In a mixer, take the roasted peanuts. Also add, pottukadalai, coconut powder, green chilli, coriander leaves with stem.

4. Now grind them with little water , into a smooth paste. Now add this paste to the chopped beetroot. Mix well. Also add required salt. Now also, add plain yogurt to the mixture. The amount of yogurt depends on which consistency you want the pachadi. If you want it thick, add less yogurt. If you want like gravy, add little more yogurt.

5.  Now , in a small pan , add 2 teaspoon of oil. Add mustard, cumin and urad dal. When it crackles, pour it over the beetroot pachadi. Also add some asafoetida powder. Beetroot pachadi is ready !. Serve with rice and sambar. 

Quinoa, Radish Sambar, Bread capsicum curry, beetroot pachadi and tofu !