Tamarind Rice
D loved this recipe. Serve it with potato chips!
Tuesday, July 19, 2016
Monday, July 18, 2016
Amma's sambar powder
1c. coriander seeds
2 Tb. chana dal
2 Tb. whole peppercorns
2 Tb. urad dal
2-3 red chilis
1 tsp fenugreek seeds
Dry roast until lightly fragrant, allow to cool and grind.
For sambar, use 1/2 Tbsp for sambar.
2 Tb. chana dal
2 Tb. whole peppercorns
2 Tb. urad dal
2-3 red chilis
1 tsp fenugreek seeds
Dry roast until lightly fragrant, allow to cool and grind.
For sambar, use 1/2 Tbsp for sambar.
Amma's pongal
Pongal
1c. sona masoori rice
1/4c. moong dal
Pressure cook this with 3c. water for 3 whistles.
1 tsp peppercorns
1 tsp cumin seeds
curry leaves
cashew- handful
Fry those ingredients in 1 Tbsp ghee until fragrant. Mix into cooked rice/dal, add salt and extra ghee (1 Tbsp). Mix well.
Pairs well with coconut chutney or sambar.
1c. sona masoori rice
1/4c. moong dal
Pressure cook this with 3c. water for 3 whistles.
1 tsp peppercorns
1 tsp cumin seeds
curry leaves
cashew- handful
Fry those ingredients in 1 Tbsp ghee until fragrant. Mix into cooked rice/dal, add salt and extra ghee (1 Tbsp). Mix well.
Pairs well with coconut chutney or sambar.
Amma's Mysore Rasam
Mysore Rasam
Soak 1/4c. dal in water for 30 mins, then pressure cook in small cooker with 1 c. water.
1 tsp chana dal
2 tsp coriander seeds
1/2 tsp peppercorns
1 tsp cumin seeds
1 small red chili
Dry roast those ingredients until fragrant. Grind to paste with 3 Tb. coconut and set aside.
Splutter oil, mustard seeds and curry leaves. Set aside.
1 large tomato or 2 small/medium
1/2 ping pong ball size tamarind- soak in about 1/2c water and strain
1/4 cup toor dal (soak 30 mins, then cook with 1/2 c. water in pressure cooker for 1 whistle)
pinch turmeric powder
salt
Boil tomato, tamarind, turmeric, salt until it thickens (10 mins?). Add cooked toor dal and coconut mixture, add a little water if needed and bring it to a boil, then turn off. Add the splutter and coriander leaves.
Soak 1/4c. dal in water for 30 mins, then pressure cook in small cooker with 1 c. water.
1 tsp chana dal
2 tsp coriander seeds
1/2 tsp peppercorns
1 tsp cumin seeds
1 small red chili
Dry roast those ingredients until fragrant. Grind to paste with 3 Tb. coconut and set aside.
Splutter oil, mustard seeds and curry leaves. Set aside.
1 large tomato or 2 small/medium
1/2 ping pong ball size tamarind- soak in about 1/2c water and strain
1/4 cup toor dal (soak 30 mins, then cook with 1/2 c. water in pressure cooker for 1 whistle)
pinch turmeric powder
salt
Boil tomato, tamarind, turmeric, salt until it thickens (10 mins?). Add cooked toor dal and coconut mixture, add a little water if needed and bring it to a boil, then turn off. Add the splutter and coriander leaves.
Saturday, July 16, 2016
Amma's Seppakzirangu Curry
Brown root vegetables (from Indian store)
Cut root vegetables in half, put in large pressure cooker and cover with water. Cook for 2 whistles (5 mins) and turn off. Once cooled, peel the skin off.
Heat 1 tsp. coconut oil. Add mustard seeds, curry leaves, pinch asafoetida. Once it splutters, add the root veggies and salt. Sautee until lightly browned.
Pairs well with sambar, rasam.
Cut root vegetables in half, put in large pressure cooker and cover with water. Cook for 2 whistles (5 mins) and turn off. Once cooled, peel the skin off.
Heat 1 tsp. coconut oil. Add mustard seeds, curry leaves, pinch asafoetida. Once it splutters, add the root veggies and salt. Sautee until lightly browned.
Pairs well with sambar, rasam.
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