(Madras Onions/Shallots/Sambhar Onion)
Hey All,
I'm just trying to share my interests & little knowledge of food what i have learnt in all these years through my experience.
Being a madarasi/ south Indian i would like to come up with few south indian dishes/ recipes & try to add some interesting notes about these items.
Lets begin with sambhar...... Typical one to get people's attention & an all time favourite. No more need for those ready made packet masalas...
Happy cooking.
Also, i would like to remind the visitors that these recipes are not from any books but from my own experience which i learned from few great chefs in India.
SAMBHAR
Hmmm.... how to simply explain Sambhar to Non-indians??
shall i name it as a lentil based broth or chowder?? I think the word chowder closely resembles to it.
RECIPE
Toovardal (Also known as Arhar dal/ Split gram/yellow lentils)- 100 grams
Moong dal (split green gram)- 25 grams
Coconut (optional) - 10 grams
Coriander seeds- 15 grams
Dry red chilles (Kashmiri variety)- 3 or 4 no's
Fenugreek (methi )- 1/2 tspn
Garlic - 2 cloves
Rice - 1 tspn
Channa dal (bengal gram)-1/2 tspn
Asafoetida (Hing) - 1 tspn
Turmeric Powder - 1/2 tspn
Curry leaves - few sprigs
Jaggery - 3/4 tspn
Tomatoes -3 no's
Pumpkin (yellow)- handful diced.
Shallots
Salt
Coriander leaves (chopped)- few sprigs
Tamarind - 10 grams
Mustard seeds - 5 grams
Cooking oil - 15 ml
Boil water approx 650 - 750ml. Add turmeric powder & 5 ml of water.
Add pre washed toovar dal & cook for 20 minutes & then add moongdal. Donot over cook the lentil. Mean while in a pan add the ingredients which are in bold letters & roast it for a while.
By using a blender;make a dry powder or make a wet paste if you adding coconut.
Add the peeled shallots & diced tomatoes to the cooked lentil along with the pumpkin. Add salt & then add the tamarind
CHEF'S TIP : NEVER ADD ANY SOURING AGENT TO THE LENTILS; TILL IT GETS COOKED. AS IT DELAYS THE COOKING PROCESS.
In a small pan; heat oil & then add mustard seeds. Once its cracked then add one dry redchilly, curry leaves & hing then add this tempering (tarka in hindi) to the sambhar.
Finish it with chopped coriander. It can accompany with Idly/ dosa & steamed rice.
I'm just trying to share my interests & little knowledge of food what i have learnt in all these years through my experience.
Being a madarasi/ south Indian i would like to come up with few south indian dishes/ recipes & try to add some interesting notes about these items.
Lets begin with sambhar...... Typical one to get people's attention & an all time favourite. No more need for those ready made packet masalas...
Happy cooking.
Also, i would like to remind the visitors that these recipes are not from any books but from my own experience which i learned from few great chefs in India.
SAMBHAR
Hmmm.... how to simply explain Sambhar to Non-indians??
shall i name it as a lentil based broth or chowder?? I think the word chowder closely resembles to it.
RECIPE
Toovardal (Also known as Arhar dal/ Split gram/yellow lentils)- 100 grams
Moong dal (split green gram)- 25 grams
Coconut (optional) - 10 grams
Coriander seeds- 15 grams
Dry red chilles (Kashmiri variety)- 3 or 4 no's
Fenugreek (methi )- 1/2 tspn
Garlic - 2 cloves
Rice - 1 tspn
Channa dal (bengal gram)-1/2 tspn
Asafoetida (Hing) - 1 tspn
Turmeric Powder - 1/2 tspn
Curry leaves - few sprigs
Jaggery - 3/4 tspn
Tomatoes -3 no's
Pumpkin (yellow)- handful diced.
Shallots
Salt
Coriander leaves (chopped)- few sprigs
Tamarind - 10 grams
Mustard seeds - 5 grams
Cooking oil - 15 ml
Boil water approx 650 - 750ml. Add turmeric powder & 5 ml of water.
Add pre washed toovar dal & cook for 20 minutes & then add moongdal. Donot over cook the lentil. Mean while in a pan add the ingredients which are in bold letters & roast it for a while.
By using a blender;make a dry powder or make a wet paste if you adding coconut.
Add the peeled shallots & diced tomatoes to the cooked lentil along with the pumpkin. Add salt & then add the tamarind
CHEF'S TIP : NEVER ADD ANY SOURING AGENT TO THE LENTILS; TILL IT GETS COOKED. AS IT DELAYS THE COOKING PROCESS.
In a small pan; heat oil & then add mustard seeds. Once its cracked then add one dry redchilly, curry leaves & hing then add this tempering (tarka in hindi) to the sambhar.
Finish it with chopped coriander. It can accompany with Idly/ dosa & steamed rice.
2 comments:
Hey
This is nice. So as and when you add these recipes I will ask appa to try it out :)
Couple of questions:
1. Jaggery??? - Wont it make it sweet - gujju sambhar'a?
2. What is the substitute for pumpkin?
Hi deepika,thanks for visiting. Jaggery to be very little & the combination of jaggery & pumpkin will give you the "hotel sambhar" taste. This goes very well with idly /dosa.
I will keep updating the recipes.
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