SUBRU UNCLE'S DELICIOUS S. INDIAN SAMBAR VEG CURRY WE ALL LOVE
This is a family favourite in this household! If I married a South Indian boy, I'd be eating this everyday along with a bowl full of hot rasam and rice! Mmm :-) I learnt to make this today from Subru uncle(he's been cooking for us for the past 13 years!). He's worked in several hotels here in Oman before he joined us. This curry is one he used to make a lot here and in India in the hotels and serve - it ALWAYS got a gold star! I'm so glad I have FINALLY got this down pat! We enjoy this with steaming hot rice for a complete wonderful meal. We take this to a lot of potluck parties and it always gets over quickly! I love having this with Recipe #17933). My house smells wonderful while this is cooking! Hope you enjoy this as much as we do!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
- Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
- Once you have squeezed out half a cup, transfer this to a pot.
- Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
- Add the chopped ladyfinger to the pot.
- Allow to boil for 5 minutes.
- This is a neat trick Subru uncle's taught me.
- By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
- Remove from heat and keep aside.
- Now, take a large pot in which you will be preparing the sambar.
- Heat the pot on medium-high flame.
- Once its hot, pour 3 cups of water in it.
- Add the drained toor dal (yellow lentils) and mix well.
- Add garlic and mix well.
- Allow it to boil well (for about 15 minutes).
- Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
- Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
- Fold in the chopped tomatoes.
- Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
- In the meantime, prepare the seasoning.
- For this, heat oil in a non-stick frying pan on medium-high flame.
- Once it's hot, add mustard seeds, methi seeds and cumin seeds.
- Allow to crackle and splutter.
- Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
- Mix well and stir-fry for 2 minutes on medium flame.
- Remove the pan from heat.
- Add this seasoning to the sambar.
- Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.
SUBRU UNCLE'S SEVEN MIX VEGGIES DISH MADE FOR DIWALI DINNER
Every year on the night of the Indian Hindu festival of Diwali, the festival of lights, this dish is a staple at my home. Served with rotis this makes for a hearty dinner. We believe that it brings abundance of wealth, good health, all round prosperity and happiness as well as year round success in all endeavours if this dish is cooked and eaten on the night of Diwali. This year I made it all by myself and it was a HUGE success! Looking forward to making this soon again.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil the beans and potatoes in a pot of water. Drain and keep aside for the time being to be used in the recipe later.
- Put the garlic cloves, piece of ginger, cumin seeds, the bunch of fresh corrainder leaves and a little water in a mixer. Process until a smooth and strong smelling green marinade is obtained. Uncover and keep aside to be used later in the recipe.
- Heat oil in a wok.
- Once hot, add cumin seeds and allow to splutter.
- Once they stop spluttering, fold in the onions and stri fry until browned.
- Now add the marinade (paste) prepared in the mixer earlier and allow it to come to a boil.
- Lower flame, add the tomatoes and about 1/2 cup of water.
- Increase heat and allow to cook for about 5-7 minutes or until the tomatoes become slightly mushy.
- Now, heat 2 tbsps. of oil in a pot.
- Add the carrots and allow to cook on either side. Once the carrots are lightly browned, remove from heat and keep aside.
- Likewise, one at a time, add all the vegetables i.e. boiled and drained beans, peas, potatoes and cauliflower. Stir fry lightly until the veggies are lightly browned and remove from the pot.
- Now add all the fried veggies to the wok containing the tomato and marinade mixture. You may add a little water if you feel necessary to allow the veggies to cook.
- Lower heat to medium flame and allow to cook for 10-12 minutes. Stir the veggies every 3 minutes to ensure they do not stick to the bottom of the wok.
- Add corriander leaves for garnish.
- Remove from heat and serve hot with rotis or Indian flatbreads and a dollop of yoghurt or fresh cream on the side.
- Enjoy!
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