Hello Readers, Thank you for taking time to visit this blog...




As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..




I would be really happy if this benefits atleast few of you....if you find this useful, pass this on to your friends..

Wednesday 17 August 2011

Tiffin Sambhar

Ingredients:
  1. Tamarind : size of one big size lemon
  2. Sambhar Powder : 3 tbsps
  3. Salt
  4. Turmeric Powder
  5. Fenugreek (Vendhiyam) : 1 tsp
  6. Mustard
  7. Toor Dal : 100 gms
  8. Moong Dal: 100 gms
  9. Curry Leaves
  10. Coriander Leaves
  11. Oil
  12. Onion : 3
  13. Tomato : 2
  14. Green Chillies: 2 (Cut as thin slices vertically)
  15. Any Vegetable for Thaan like Carrot, potato, Beans, Avaraikkai, Pumpkin (White/Yellow), Drum Stick, Radish, Lady’s finger or a combination of few vegetables make it more tasty
  16. Rice Flour – 2 tsps  (optional)
  17. Water
  18. Powdered Jaggery – 1 tsp.
Preparation Procedure:
  1. Extract Tamarind essence by putting the tamarind in warm water and squeezing them.
  2. The Tamarind water can be kept up to 400 ml initially (rough measure)
  3. Separately ½ cook the vegetable by steaming in water for few mins.
  4. Cook the Toor dal and Moong dal separately such that it is cooked very well and you are able to smash the cooked dal. (you may choose to keep the vegetable, dals separately in cooker in different separators so that you can save time)
  5. Take 2 onions and 1 tomato and grind them in a mixer without adding water so that they become like a paste.
  6. Cut the remaining 1 onion and tomato as small pieces to use them for seasoning.
  7. In a Kadai add Oil : 5 to 6 tbsps. Add mustard and while it splatters, add the fenugreek, cut green chillies, cut onions  one by one and keep the stove in sim and fry them till onion becomes light golden brown. Now add tomato, asafoedita and few curry leaves and fry them and then add the grinded mix of tomato and onion and keep frying the mix for few mins.
  8. Add the Tamarind water now to the mix in the kadai and allow this water to start boiling. Now add Salt, Sambhar powder and turmeric powder and also the half cooked vegetables.
  9. Allow the mixture to boil for 15 mins (timing may vary) so that the raw sambhar powder taste goes away and also the vegetable is fully cooked.
  10. The sambhar would start thickening now.. Add the cooked toor and moong dal. While adding the cooked dal, you can smash the 3/4th quantity and the remaining 1/4th, you can add it directly without smashing..this will ensure that the gravy becomes slightly thick as well as the dal also appears floating in the Sambhar.
  11. If the sambhar is watery, add rice flour (2 or 3 tsps), make it as a paste with water and add to the Sambhar. This is optional only.
  12. Add few more curry leaves, coriander leaves, 1 tsp of powdered jaggery and stir well and switch off the stove.
  13. Tasty Tiffin sambhar is ready and can be served hot with Dosas, Sambhar Idly, Vadai, Upma, etc..

No comments:

Post a Comment