Brahmin Sambar (Lentil based vegetable chowder)

I can tell you that Sambar is one of the many dishes I refused to try until I knew that I could make it just right! There are a few such dishes I took time to cook not withholding Keralite Fish curry which I have made countless times now, avial, etc!

The best Sambar I have had thus far are three, my Mom's (as always), my hubby's Mom (I refuse to call her my MIL as she is one of the sweetest people I have been blessed with. In fact when I was getting married, I was warned by my Dad not to upset her ever! Apparently everyone in the families knew of her nature and my dad knows what a little tom-boy I could have been. I can tell you for certain I have never upset her till date although I have cried on her shoulders a couple of times. She is an excellent listener too! I feel sorry for those who crib about their mom in law! Anyways I better stop about talking her. I know a zillion women who would be jealous at knowing that such a MIL exists :)! I don't want any bad eyes to fall upon her :D!) The third is of a woman I don't want to rave about as she turned out to be a thief - she was our part-time maid and there is this tradition of a new mum having mostly vegetarian food right after having a baby esp. during the first 40 days. This lady used to make me some amazing Sambar after I had Izzy. If I could I would ask her how to make it in lieu of some of the money she stole but even if I knew her number she probably would not answer as she owes us a lot of money (not considering the cash she stole from both Dad and Mom).

This was a recipe I have tried on my own considering all three recipes plus some advice from my friends who come from a Brahmin household. Remember Sambar can have as many variations of vegetables. I have suggested ones that I have recently tried. You can opt out any vegetable with which you are not comfortable.

Sambar goes well with rice, idlis (steamed cake of rice) or dosas (Fermented crepe made from rice and ground pulses). I remember in Dubai we used to conveniently get  cut vegetables called Sambar mix vegetables either from Sunrise Supermarket or Lulu. No such luck here! :-(

You need:

• 5-6 small onions, crushed with the back of your knife
• 7-8 cloves of garlic, crushed and diced (Nos of cloves are optional but I like my sambhar to be accented with garlic flavour)
• 1/2 tsp Fenugreek seeds
• Vegetables - carrots (2 nos), drumsticks(3-4 nos, each stick cut into 2" each), eggplants(4 nos small sized), ash gourd (400-500 gms), potatoes (2-3 nos), okra (300-400 gms), tomatoes (2 nos); chopped in medium bite size pieces
• 1 cup Toor dal
• 1 tbsp Chana dal (optional) [I sometimes add masoor dal or moong dal instead of chana dal]
• 1 tbsp Sambar powder (My marital mom introduced me to Brahmins' Sambar powder. In case you do not have Sambar powder where you stay, you can attempt to make it. Recipe here or here)
• 1/4 teaspoon Turmeric powder
• 2 pinches Asafeotida
• Tamarind (1 gooseberry sized ball ), soak in hot water and strained
• 1 tbsp coriander powder
• 1/2 tbsp Red Chili powder
• 1 cup gated coconut (optional) [I would add coconut very rarely - not a practice at home]
• Curry leaves, 1 sprig
• Salt to taste

For the seasoning:

• 1 tsp mustard seeds
• Curry leaves, 1 sprig
• Coriander leaves - 2 tbsp, chopped finely
• Oil

The Make
 Cooking Time: 25-30 minutes | Preparation time: 10 minutes | Serves 3-4 adults

1. In the pressure cooker, cook the washed/cleaned toor dal, add a pinch of turmeric powder and asafoetida.
2. In a large covered pot, cook the vegetables (except the okra and drumsticks) with the turmeric powder, salt and tamarind juice.
3. Meanwhile, in a small pan, add a drizzle of oil, the onions, half quantity of crushed garlic and sambar powder. Saute well taking care not to burn it. Next add in the okra and drumsticks and saute for about 2 minutes. Add this to the cooked vegetables.
4. Next in the same small pan, add another drizzle of oil. Toss in the curry leaves, chana dal, fenugreek seeds, red chili powder and coriander powder. Saute well. Then set aside to cool and grind it a paste. You can add the coconut (optional) at this stage and make it into a fine paste.
5. Once the vegetables are cooked, add the ground mix and pressure cooked dal to it.
6. Add some oil to the small pan, add the mustard seeds, curry leaves and remaining garlic. Saute for a minute on medium-low heat. Set aside.
7. Add salt to taste to the cooked vegetables and allow it to run to a boil.Once bubbles appear, add the seasoned oil from the small pan.
8. Garnish the Sambar with the coriander leaves and serve hot with rice of your choice or idlis/dosas.

*The pictures I have added are from two versions of Sambar I made. Variations are in terms of the dals used and the choice of vegetables.

Okra, Drumsticks and Chow Chow in tangy Tomato stew

Chayote or best know in India as Chow Chow is a rich in Vitamin C whether raw or cooked. It has several names (from all over the world) including but not limited to choko, pipinola, ishkus, guatila, sayote, etc.Okra or Lady's fingers adds nutrition in terms of Vitamin A, B-6, C, D, Iron, Magnesium and Calcium. Drumstick (Moringa Oleifera) is yet another vegetable which is a rich source of several vitamins, minerals, protein, etc. This combination of Iron with rich Vitamin C sources ensures higher chances of iron absorption.

Growing up drumsticks were my favourite vegetable be in the form of its pods or leaves. My mom had no issues in my having vegetables unlike some parents who have to fuss over their kids not having their greens. She did have to force my sister though who was a die hard non-vegetarian. Ok before she kicks me (virtually), I better not add to it. I used to refer to the drumstick as 'nyum nyum'. Now my darling little one too is a fan of this vegetable. She enjoys the leaves too. These days it is not sold in the market at metros however my folks give me a good supply when I visit Kerala. It is eaten treasured by us.

There was no shortage of supply of both the leaves and pods owing to the fact that we had a huge drumstick tree growing out in our garden (even though we lived in Dubai, UAE). It also was a source of supply for the neighbours, strangers and such. I remember my mom yelling at strangers picking from our tree who shamelessly went about their business of picking despite the yelling.

There is no source of this recipe, it was been tried due to nutritional factors, tested to improve repeatedly and enjoyed by us several times in our home.

You need:

• 8-10 sticks of drumsticks, peeled and cut into pieces (1 stick makes about 3-4 pieces)
• 3 medium sized chow chow, diced finely
• 1/2 kg lady's fingers, chopped into bite sizes
• 4 cloves of garlic, crushed
• 1/2" ginger, crushed
• 3-4 large tomatoes, finely diced
• 1/2 cup of tomato puree
• 2 green chilies (slit lengthwise)
• 1 tbsp garam masala
• 1 tbsp Kashmiri Chili powder or Paprika powder
• 1/2 tbsp Amchur (Dry Mango Powder)
• 1/2 tsp Turmeric powder
• 1/2 tbsp Coriander powder
• 2 tbsp tamarind water
• 1 tbsp oil
• 1/2 tbsp cumin seeds
• 1 large onion, diced
• Salt
• 2 - 4 cups drinking water

The Make:

Serves 5 adults | Preparation time: 10 minutes | Cooking Time: 20-25 minutes

1. In a wok, add the oil and splutter the cumin seeds and add diced onion for a minute or until translucent.
2. Next add the ginger, garlic, green chilis and saute for about a minute.
3. Add the lady's finger and saute well for about 5 minutes.
3. Toss in the tomatoes and blend in until softened.
4. Add the dry spices and saute for about a minute. Add in the tomato puree and salt.
5. Next add the chow chow and drumsticks and cover and cook for about 10 minutes on medium-low heat.
6. Add the tamarind water and drinking water as required for the gravy and cover and cook for another 10-15 minutes taking care not to over soften the veggies.
7. Toss well and serve with rice, rotis or your choice of flat bread.

Bon Appetit!

Drumsticks in Spinach Gravy

A nutrition enriched dish that is excellent for children and adults alike. Drumsticks, also known as the wonder stick is a great blood purifier and useful in strengthening bones. It is also good for pregnant women as it helps in any pre or post delivery complications. It also helps ease any chest congestion,  coughs and sore throat. Inhaling the steam off water in which drumsticks have been boiled in helps relieve asthma and lung problems.

I made this dish along with Lamb curry and served it with rice. I must say that although it was on-the-fly, the combination was amazingly in sync with each other.

Drumsticks in Spinach Gravy served over rice

To make this super simple dish,

You need:

• 12 drumsticks, each stick chopped into 3 pieces
• 2-3 bunches of green spinach, finely chopped
• 6 cloves of garlic and 1" ginger crushed to a paste
• 1 large shallot finely diced
• 2 green peppers chopped
• 2 tsp turmeric powder
• 2 tsp of dry mango powder or 1 cup of tomato puree
• 1 tbsp of paprika powder
• 1 tsp of white pepper
• Juice of 1/2 lemon
• 1 tbsp of cooking oil
• 1 cup of filtered water
• Salt to taste

The make:

Preparation Time: 10 -20minutes| Cooking Time: 30 minutes| Serves 4 adults

1. Soak the drumsticks and spinach in some vinegar, salt and turmeric powder and allow to stand for 10-20 minutes. Rinse well and strain. 
2. Heat the oil in  a deep bottomed non-stick skillet on a high temperature. Lower the heat and toss in the shallot and the green peppers and saute till the onions turn translucent.
3. Add the ginger and garlic paste and saute for 1 minute.
4. Next add the paprika, white pepper and salt and saute for a minute. 
5. Add the tomato puree and  and spinach. Cover and cook for 10 minutes. 
6. Add lemon juice, water and drumsticks. Stir well and cover and cook for 15 minutes.
7. Uncover and check if the drumsticks are cooked well. If not, additionally cook for another 5-10 minutes.
8. Serve hot with rice or pasta as desired. Bon Appetit