Thursday, August 14, 2008



ngredients :
  • Lentils (green gram dal - 1cup
  • Water - 3cups
  • Turmeric powder - 1/2tsp
  • Salt - to taste
  • Ghee - 2tsp

Method of Preparation :
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.



Serves 10


Bitter gourd - 1/2
Brinjal (egg plant) - 1no
Drum Stick - 1no
Ladies finger - 4nos
Red chillies - 4nos (split into2)


Sambar dal (Red gram dal) - 1cup
Turmeric powder - 1/2tsp
leaves - 1sprig
Water - 3cup

4. Dried coriander seeds - 2tbs

Tamarind - size of a golf ball
Water - 1cup
Red chilli powder - 1tsp
Salt - to taste
Curry leaves - 1sprig
Asafoetida powder - 1/4tsp
Grated molasses - 1/4tsp
Coconut oil - 2tbs

White gram dal - 1/4tsp
Fenugreek - 1/4tsp
Dried chilli - 4nos
Coconut oil - 1/2tsp
5. Coconut oil - 2tsp
Mustard - 1tsp
Dried chillies split into 2 - 2nos
6. Coriander leaves - few

Method of Preparation :

Clean the vegetables and slice into long pieces.

Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.

Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.

Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.


Ingredients :

  • Yam sliced thinly into 11/2" length pieces - 1cup

  • Cucumber sliced lengthy into 11/2" thick pieces - 1cup

  • Snake gourd sliced into 11/2" length pieces - 1cup

  • Carrot sliced into into 11/2" length pieces - 1/4cup

  • Long runner-beans sliced into 11/2" length pieces - 1/2cup

  • Drumstick cut into 2" length pieces - 2nos

  • Raw bananas sliced into 11/2" length pieces - 1no

  • Mango pieces - for sour

  • Turmeric powder - 1/2tsp

  • Salt - to taste

  • Grated coconut - 1/2quantity

  • Green chillies - 5nos

  • Cumin seeds - 1/2tsp

  • Curry leaves - 2sprigs

  • Coconut oil - 3tbs

Method of Preparation :

Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.

Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.


Ingredients :

  • Cabbage, long runner-beans
    or any other vegetable,
    cut in to small pieces - 500gm
  • Coconut oil -2tsp
  • Mustard seeds - 1/2tsp
  • Black gram - 1tsp
  • Dried red Chilly (cut into 2-3 pieces) - 4 no.
  • Salt - to taste
  • Turmeric powder - 1/4tsp
  • Red chilly powder - 1/4tsp
  • Coconut - 1 cup
  • cumin Seeds - 1/4tsp
  • Curry leaves -2 sprigs
  • Garlic cloves - 2

Method of Preparation :

Crush the coconut, cumin seeds, curry leaves and garlic. Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and sauté 2nd ingredients. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot.

Erissery with Yam

Ingredients :
  • Yam cut into small pieces - 60gms
  • Big raw banana - 1
  • Pepper powder - 1tsp
  • Turmeric powder - 1/4tsp
  • Water - 1cup
  • Salt - to taste
  • Grated coconut - 1/2coconut
  • Cumin seeds - a pinch
  • ghee - 10gm
  • Coconut oil - 1tbs
  • Mustard seeds - 1/4tsp

Method :

Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.

Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.

Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.

Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.

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