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Monday, October 26, 2009

Saembu Roast / Seppankizhangu Fry

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Saembu roast is an excellent side dish combination for sambar rice, lemon rice, puliyodarai rice,  bisibelabath, curd rice and rasam rice. Its preparation method is very simple as u see…

Ingredients:

  • Saembu                      - ¼ kg
  • Oil                                - 4 tbsp
  • Fenugreek seeds        - 1 tsp
  • Onion                          - 2
  • Tomato                        - 2
  • Turmeric powder        - ¼ tsp
  • Red chilly powder       - 2 tbsp
  • Salt to taste
  • Few drops of lemon
  • Curry and coriander leaves

Method:

  1. Pressure cook saembu and keep it.
  2. Heat oil, add fenugreek seeds, add onion, fry it  and then add tomato pieces.
  3. Fry in low flame for 3 - 4 mins.
  4. Now add salt, turmeric powder, red chilly powder and allow to boil with ½ tb water.
  5. As this contents thicken to gravy, add boiled saembu and mix well.
  6. Roast saembu in low flame for 8 – 10 mins by adding drops of oil to the sides.
  7. Add lemon drops, mix well and garnish with curry and coriander leaves.

Saturday, October 24, 2009

Sambar

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Sambar:  (vegetable Sambar)







For this dish, vegetables like carrot, ladies finger, drumstick, brinjal  and radish are suitable and tastes awesome. It’s a common menu for lunch in South India and its very healthy recipe. Let’s try it …

Ingredients:

  • Toor dhal                                 - 1 cup
  • Onion                                      - 1
  • Tomato                                    - 2
  • Red chilly                                - 1
  • Vegetables                              - 1 cup
  • Turmeric powder                    - ¼ tsp
  • Vendaiyam                              - ½ tsp
  • Sambar powder                      - ½ tbsp
  • Red chilly powder                   - 1 tbsp
  • Mustard seeds                        - ¼ tsp
  • Cumin seeds                           - ½  tsp
  • Split orid dhal                          - ½ tsp
  • Tamarind paste                       - ¼ tbsp
  • Curry and coriander leaves
  • Asafoetida powder
  • Salt to taste


Method:

  1. Boil toor dhal in cooked with turmeric powder, vendaiyam and asafoetida powder.
  2. Heat oil in pan, temper mustard seeds, cumin seeds, split orid dhal.
  3. Add onion pieces, fry well and add tomato pieces followed by vegetables.
  4. Add red chilly powder, sambar powder, salt and allow to boil by adding water.
  5. Now add boiled toor dhal, mix well.
  6. Add tamarind paste and allow to boil for just 2 mins ( also few drops of lemon juice can be added instead of tamarind)
  7. Garnish with coriander leaves and tasty veg sambar, ready to serve.